Chocolate Soufflés. Why a Chocolate Soufflé? 0 Often difficult to bake – collapses after 5 to 10 minutes 0 Known as “sexy pudding” 0 Impresses dinner.

Slides:

Advertisements

Similar presentations

Advertisements

HELLO Hi, all of these recipes are delicious! These recipes are my favorite ones. The recipes were gathered from my personal recipe collection and from.

The Functions of Eggs.

Chapter 44 Cakes.

Pies, Pies, Pies! Unit 5 Food for Meals and Snacks Miss Godbey.

Cake Types, Baking, and Cooling The Basics. Preparing the Cake High-fat or shortened cakes High-fat or shortened cakes Creaming Method Creaming Method.

CAKES AND ICINGS The Richest and the Sweetest of Baking.

Wicked Chocolate Sponge Pudding. Ingredients: 55g butter or margarine, 55g caster sugar, 55g SR flour, 1 x 5ml spoon baking powder, 1 x 15ml spoon cocoa.

1 Maringues By Chef.Siraj Shaikh When eggs are beaten, air becomes trapped within the proteins, which then expand when heated. This trapped air pushes.

Cakes, Fillings and Frostings

Raising Agents Raising Agents are gases which are introduced into a food mixture : During the mixing process In a substance which is added to the mixture.

 An “emulsion” is a mixture that forms when liquids are combined that do not normally mix.  For example, take oil and vinegar salad dressing. The vinegar.

 An “emulsion” is a mixture that forms when liquids are combined that do not normally mix.  For example, take oil and vinegar salad dressing. The vinegar.

Gilber Noussitou 2010G_l CHAPTER 32 CAKES AND ICINGS.

Papayediner.com Chocolatework.com. Hot Desserts can be; Batter Based – Pancakes & Fritters. Sponge Based – Baked & Steamed sponges. Egg Based – Soufflés,

CHAPTER 8 desserts & bakery products

 You will be creating a dessert for a banquet.  Who will the banquet be for?  The banquet will be for 22 people  Menu: Dessert (two different kinds)

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

INGREDIENTS KITCHEN UTENSILS. FIRST, WE COLLECT THE INGREDIENTS AND THE KITCHEN UTENSILS. INGREDIENTS: ONE PACKET OF BUTTER TWO CUPS OF SUGAR ONE LEMON.

Baking Tips ♥ Preheat the oven. This ensures that your cake will be cooked evenly and at the right temperature as soon as it goes into the oven. ♥ Always.

Cooking Chinese Cuisine Recipe Video Demonstration Photo Western Cuisine Recipe Video Demonstration Photo Thai Cuisine Recipe Video Demonstration Photo.

Mgr. Soňa Rais Lomičková 1.A. Krásná Kristýna Zdroj: www. Recipes.com.

8.01 Prepare cake, frosting and fillings. Unshortened cake Lowest calories Foam cakes Contain no fat Angel food cake and sponge Leavened by air, which.

1 Pies and Pastries. 2 Chapter Objectives 1.Prepare flaky pie dough and mealy pie dough. 2.Prepare crumb crusts and short, or cookie, crusts. 3.Assemble.

Evaluating Standardized Recipes. Step 1 Examine each recipe’s ingredient list for the following: Flour 1 cup Sugar1 Tablespoon (1Tbsp) Baking Powder1.

RECIPE OF BLACK FOREST CAKE

Icings Production and Application Frosting or Icing - sweet coatings for baked goods.

Chocolate fudge cake Ingredients 100g butter 250g caster sugar 50ml sunflower oil 25g cocoa powder 2 teaspoons vanilla extract 4 medium eggs 80ml milk.

2.04 C ADJUSTING RECIPES Increasing or Decreasing a Recipe Yield Changing Ingredients 1.

Following a Recipe The do’s and don’ts! Original Author Unknown Modified By: CTAE Resource Network.

Increasing or Decreasing

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

Objective 5.02 How are recipe terminology and directions interpreted?

Created by: Ivan Rendulić.  You need a few ingredients:  1 cup of butter  1/2 a cup of flour  6 squares of chocholate or 2 spoons of cocoa powder.

Cranberry cake with meringue. Ingredients: For shortcrust pastry: 100 gram of cold butter 1 egg yolk 170 gram of flour 120 gram of sugar pinch of salt.

Hazelnut babies. INGREDIENTS: 100g flour 80g butter 1 spoon of cream 1 yolk sugar to cover FILLING: 50g hazelnuts 1egg white 40g sugar 1 spoon of rum.

Eggs. Egg Diagram Is there a quality difference between large and jumbo eggs? Eggs are sized by their weight Medium, Large, and Ex Large are standard.

How to Make Brownie. Materials Chocolate Sugar Flour Cocoa Powder Butter Milk Caramel Bowl Spoon Measuring Cup Platter Towel.

CAKES. 5 Basic Varieties Pound Pound Sponge Sponge Angel Food Angel Food Chiffon Chiffon High Ratio High Ratio.

Y2.U8 Baking/Desserts. Blank Next… Which ingredient makes baked goods moist, adds flavor, and keeps the baked item fresh? 1.

Chemistry Recipe Project Lemon Meringue Pie Nick Ketchum.

Glencoe Visual Showcase Culinary Essentials. Once all ingredients are at room temperature, melt the butter and set it aside. 1 Prepare a Sponge Cake Glencoe.

9 Cake Baking Mistakes You Don’t Know You Were Making.

1 FRMCA Level 2, Chapter 8 Desserts and Baked Goods 2015 Summer Institutes Level 3.

C AKES AND F ROSTINGS. C ATEGORIES OF C AKES Shortened (Butter Cakes) Tender, moist and velvety Contains fat (butter, shortening) Uses chemical leavening.

Unit 6. Preparation & Technique is the Key to Success Custards, Creams, and Puddings are not difficult, but do require patience, timing, and attention.

CHOCOLATE CAKE by: Sean and Lorenzo. CHOCOLATE CAKE Chocolate Cake Ingredients: 3/4 cups butter or margarine, softened. 3 eggs. 2 cups sugar. 2 cups flour.

Cakes Foods II Obj

Fillings & Frostings CAKE. 6/27/20162 Why frost a cake ? To make a cake look great. Express your creativeness. For special occasions To add flavor and.

CAKES AND FROSTINGS. BUTTER CREAM FROSTINGS Butter, emulsified shortening and fondant are the ingredients that are combined to prepare GERMAN butter cream.

PSTR 1306 INTRODUCTION TO AMERICAN-STYLE CAKE DECORATING AND DESIGN Cake Decorating I.

Pierre Kerboriou Chocolate Fairy Cake Less than 30min preparation time.

Birthday Chocolate Cake ♥

Individual Chocolate Layer Cakes

Cakes Foods II / Test 6.0 Yeast Breads

Cake Types, Baking, and Cooling

OTTW Project Afraa Haque

Apply procedures to prepare cakes filling and frosting

Following a Recipe The do’s and don’ts! Original Author Unknown

A recipe for chocolate cake.

How can we do cookies ?. How can we do cookies ?

Food Service Occupations 1

14 Custards, Creams and Sauces.

How to Make Nanaimo Bars

Cake Types, Baking, and Cooling

Presentation transcript:

Chocolate Soufflés

Why a Chocolate Soufflé? 0 Often difficult to bake – collapses after 5 to 10 minutes 0 Known as “sexy pudding” 0 Impresses dinner guests

What’s in a soufflé? 0 Made of a french crème pâtissière (flavour base) 0 2 nd part meringue (beaten egg whites) 0 Dress it up with ice cream, hot sauce, fruit glaze, dusting of powdered sugar

Tips for a successful soufflé 0 Bring eggs to room temperature 0 Don’t over whip egg whites (cream of tartar,firm peak, glossy) 0 Don’t over fold egg whites (deflate the air) 0 Use bottom rack in oven (heat from bottom of oven gives rise to the cake)

Soufflé recipes 0 Compared 3 recipes 0 Martha Stewart 0 Emeril Lagassé 0 Unknown baker

Preparation 0 Finding ramekins 0 Grocery shopping for ingredients (70% cocoa choc.)

Baking and Taste Testing 0 Martha Stewart Recipe

Baking and Taste Testing 0 Emeril Lagassé Recipe

Baking and Taste Testing 0 Unknown Baker Recipe

Analysis of the 3 Recipes RecipeEase of Recipe TasteOverall Martha Stewart 1.65 Emeril Lagassé 1.36 Unknown1.05

My Personal Choice 0 Recipe of unknown baker: 0 Make ahead of time (2-3 days in fridge, covered, bring to room temperature before baking)

Chocolate Soufflé Recipe Ingredients 0 7 large egg whites 0 3 large egg yolks 0 5 oz. bittersweet chocolate 0 2 tbsp butter 0 1/3 cup sugar

References 0 The Kitchn. Apartment Therapy. make-a-perfect-souffle-every-time retrieved April 11. make-a-perfect-souffle-every-time Food52. Yossy Arefi. tips-for-souffle-success retrieved April 11 0 Giverslog – retrieved April Martha Stewart souffles retrieved April 11http:// souffles 0 Food network. chocolate-souffles-recipe.html retrieved April 11 0 Jamie Oliver.com detail/3426 retrieved April 11