Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Desserts and puddings: techniques

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Key techniques Folding: For puff pastry. Kneading: For dough or the first stage of puff pastry. Blending: Mixing ingredients carefully by weight. Relaxing: Keeping pastry covered with damp cloth, cling film or plastic to prevent skinning while it loses some of its resistance to rolling.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cutting: With a sharp, damp knife, a floured cutter (for a sharp, neat cut) or a lattice cutter, on firm pastry. Difficult to lift a cutter from soft pastry. Rolling: Lightly flour the surface and rolling pin, turn the pastry to prevent sticking and apply light, even pressure. Shaping: For flans and tartlets, crimping with the thumb technique or using the back of a small knife. Docking: Piercing raw pastry with small holes to prevent rising during baking (e.g. cooking tartlets blind).

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Finishing Neat, attractive and consistent finishing is important for a professional product. Dusting: Sprinkling icing sugar evenly over the product using a fine dredger, sieve or a cloth. Piping: Fresh cream, fondant or chocolate. Filling: With fruit, cream, etc. Never overfill.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Methods of glazing Hot or cold clear gel, produced commercially from a pectin source. Gives a sheen and excludes oxygen (which causes discoloration). Apricot glaze made from jam. Acts like the gel. Eggwash, used before baking. Gives a rich glaze. Icing sugar, dusted over the surface and caramelised in the oven or under the grill. Fondant, sometimes flavoured or coloured. Gives a rich sugar glaze. Water icing, sometimes flavoured or coloured. Gives a transparent glaze.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Glazing with apricot

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Glazing with icing sugar

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Points to remember Pastry must be rested (relaxed) to prevent excessive shrinkage in the oven. It must be docked to allow air to escape, preventing unevenness. Use silicone paper for baking (instead of greaseproof paper). Ensure cooked products are cooled before finishing. Never decorate a product with cream while it is still warm. Keep small moulds clean and dry to prevent rusting.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Egg custard (crème renversée) A versatile basic ingredient. Widely used for cream caramel, bread and butter pudding, savoury quiches, etc. Sets when the egg protein coagulates (whites at 60 ° C, yolks at 70 ° C and mixtures at 55 ° C). If overcooked, it shrinks, loses water (syneresis) and creates bubbles in the custard. Adding starch to the mixture changes its characteristics.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Egg custard

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Egg custard variations Pastry cream (confectioner’s custard): Used as a filling in gâteaux and flans and as a base for soufflé. Sauce anglaise: Used as a sauce to accompany desserts or as a base for ice cream.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Points to remember Do not allow any contaminating substances to come into contact with the egg custard mixtures. Heat eggs to over 70 ° C or use pasteurised eggs. Ensure that required temperatures are achieved for cooking and chilled storage. Check use-by dates of raw ingredients. Wash hands frequently when handling eggs, dairy products and other pastry ingredients.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Using egg whites in meringues Any trace of fat or grease prevents whites from whipping as albumen strands do not bond and trap air. So equipment must be clean. No traces of yolk in the white as yolk contains fat. A little acid (e.g. lemon juice) strengthens the egg white, extends the foam and stabilises it. If overwhipped, the albumen strands are overstretched, allowing water molecules and sugar to touch. This dissolves the sugar, making the meringue heavy and wet. Try whisking further until it foams up, but you may have to discard the mixture.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Meringues

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Choux desserts

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Problems in short pastry Hard: Too much water, too little fat, insufficient rubbing in, excessive handling, rolling or baking. Soft, crumbly: Too little water, too much fat. Blistered: Too little water, uneven adding of water or rubbing in of fat. Soggy: Too much water, oven too cool, insufficient baking time. Shrunken: Excessive handling or rolling, stretching while handling.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Problems in puff pastry Not flaky: Fat too warm and so not forming layers, excessive heavy rolling. Oozing fat: Fat or dough too soft, edges not sealed, uneven folding or rolling, oven too cool. Hard: Too much water, excessive handling, flour not brushed off between rolling. Shrunken: Insufficient resting between rolling, overstretching. Soggy: Insufficient baking, oven too hot. Uneven rise: Uneven distribution of fat, sides and corners not straight, uneven folding or rolling.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Problems in choux pastry Greasy and heavy: Overcooking the basic mixture. Soft, not aerated: Flour insufficiently cooked, eggs insufficiently beaten, oven too cool, insufficient baking.