Chapter 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces

Chapter Objectives 1. Cook sugar syrups to the seven stages of hardness. 2. Prepare créme anglaise, pastry cream, and baked custard. 3. Prepare starch-thickened puddings and baked puddings. 4. Prepare bavarians, chiffons, mousses, and dessert soufflés. 5. Assemble frozen desserts 6. Prepare dessert sauces.

Sugar Cooking Basic Principles A solution of syrup of sugar and water is boiled to evaporate part of the water. As the water evaporates the temperature of the sugar rises. If left cooking it will caramelize or turn brown and change flavor. Sugars cooked to high temperature will be harder than sugars cooked to low temperature. Sugar syrup cooked to 240o F (115o C) is forms a soft ball when cooled. Sugar syrup cooked to 300o F (150o C) is hard and brittle when cooled.

Simple Syrup Equal weights of sugar and water Heat the sugar and water to a boil, cool – simple syrup

Crystallization Graininess is a common fault in many candies and desserts. Graininess happens when cooked sugar crystallizes. To avoid crystallization during first stages of boiling: Wash down the sides of the pan with brush dipped in water to remove crystals. When first bringing the mixture to a boil, cover for a few minutes, condensed steam will wash down the sides.

Stages of Sugar Cooking Test the temperature with a candy thermometer Stage °F °C Thread 230 110 Soft Ball 240 115 Firm Ball 245 118 Hard Ball 250-260 122-127 Small Crack 265-270 130-132 Crack 275-280 135-138 Hard Crack 290-310 143-155 Caramel 320-340 160-170

Basic Custards and Creams Crème Anglaise - vanilla custard sauce Pastry Cream - contains starch thickeners that stabilize eggs Baked Custard - used as a pie filling or stand alone dessert

Puddings It is difficult to give a definition because of the wide variety of puddings. Here only dessert puddings are discussed.

Starch-Thickened Puddings Cornstarch pudding or blancmange Cream pudding

Baked Puddings Custards that contain additional ingredients Such as pouring the pudding mix over bread cubes and baking Rice pudding is popular and made from cooked rice and custard

Bavarians, Chiffons, Mousses, and Soufflés Bavarians – also known as bavarian cream or bavaroise, have three basic ingredients: Crème Anglaise Gelatin Whipped Cream

Chiffons Most popular as pie fillings, but also served as puddings and chilled desserts The difference between chiffons and bavarians is the use of whipped egg whites instead of or in addition to whipped cream Three types of chiffon bases: Thickened with starch Thickened with egg Thickened with egg and starch

Mousses Defined as a soft or creamy dessert made light and fluffy by addition of whipped cream, beaten egg whites, or both. Note: bavarians and chiffons fit this description

Dessert Soufflés Soufflés are lightened with beaten egg whites, baked. Baking causes the soufflé to rise like a cake because the air in the egg expands. There are 4 stage of preparation of dessert soufflés: Base Egg yolks Egg whites Baking

Summary and Comparison Bavarian Base: custard sauce Gelatin Whipped cream Chiffon Base: starch-thickened (fruit filling type) Egg-thickened (custard type) Egg- and starch-thickened (pastry cream type) Egg whites (Optional whipped cream)

Summary and Comparison (cont’d) Mousse Base: many varieties Little or no gelatin Egg whites/whipped cream Soufflé Base: many varieties, usually contain egg yolk Egg whites Baked

Frozen Desserts Classifications Ice Cream Sherbet and ices Ice milk Frozen yogurt Sherbet and ices Still-frozen desserts Frozen soufflés Frozen mousses

Production and Quality There is a trend that more and more restaurants are making their own ice cream. Quality factors of ice cream Smoothness Overrun Mouth feel or body

Storage and Service Store ice cream and sherbets at 0oF (-18o C)or lower Service temperature 8o-15o F (-13- -9o C) Do not pack the ice cream Use standard scoops for portion control Measure syrups, toppings, and garnishes for portion control

Popular Ice Cream Desserts Parfaits Sundaes or coupes Bombes Meringue glacée Baked Alaska Frozen éclairs and profiteroles

Dessert Sauces Custard sauces Fruit purées Syrups

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