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Custards, Creams & Meringues
“Where’s the cream filling” Coil Pages 149 – 164
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Custards - Defined A liquid thickened by coagulation of egg proteins
Whole eggs Yolks Whites
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Custards - Richness Final Product depends on 2 things
Ratio of liquid to Eggs The type of liquid used Milk Cream
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Sanitation Custards - Safety Most important factor Why?
Eggs are easily contaminated by bacteria. Salmonella
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Custards – Guidelines -1
Make sure everything is clean Wash hands Wear Gloves Sanitize equipment Bowls Utensils Storage containers
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Custards – Guidelines - 2
Use pasteurized products Egg Products Milk or Cream Other Dairy Products
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Custards – Guidelines - 3
Outer shell should never touch raw egg Outer shell contains Bacteria A breeding ground for E coli Salmonella
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Custards – Guidelines - 4
Heat milk/liquid to boiling point Then temper in eggs Return to heat
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Custards – Guidelines - 5
Chill finished product Quickly Use ice bath Refrigerate Immediately
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Custards – Guidelines - 6
DO NOT USE FINGERS TO TASTE Use a spoon or other utensil DO NOT REUSE AFTER TASTING
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Custards – Guidelines - 7
Never store at room temperature Cooked OR Uncooked
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All of them Custards - Guidelines
Which of the above guidelines is the most important? All of them
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Any failure to follow guidelines might result in food poisoning
Custards - Guidelines Why? Any failure to follow guidelines might result in food poisoning
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Custards - Classifications
2 Main Types Stirred Custards Baked Custards
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Custards - Stirred Soft, Rich and Creamy Cooked on a stove top
Saucepan Double boiler Must be stirred constantly
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Custards - Stirred Uses Examples dessert sauce
Incorporated into desserts (fillings) Examples Vanilla custard sauce Pastry Cream Lemon curd Sabayon
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Custards - Baked Firmer custard Baked in Oven
Firm enough to be Unmolded Sliced Baked in Oven Baked in containers In a hot water bath Protects from curdling Baked at relative low temp Over baked custards will be watery or curdle
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Custards - Baked Simple mixture Examples Whole eggs or yolks Sugar
Milk Examples Crème caramel Flan, in Latin countries Crème Brûlée Cheesecake Rice pudding Bread pudding Quiche
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Custards – The Science Custards can not exceed 185oF
Because it will curdle Except when cornstarch is added Binding agent
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Puddings - Defined Puddings are stirred custards, usually made with eggs, milk, sugar & flavorings and thickened with starch. 3 Types Vanilla Sauce Pastry Cream Sabayon
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Pudding Types Vanilla Sauce Pastry Cream Sabayon Used as sauce
Base for ice cream & Bavarian Cream Pastry Cream Fillings for cream puffs, and éclairs Pudding is just flavored pastry cream Sabayon Can be served alone, warm or cold Topping for fruit or pastry
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Vanilla Sauce 1qt Half & Half Cream 12ea Egg Yolks 6oz Sugar ½ea Vanilla Bean 46 oz TOTAL YIELD Method In mixing bowl, whisk egg yolks & ½ the sugar together In sauce pan boil half & half cream, ½ the sugar and vanilla bean Temper the egg mixture with approximately 1/3rd of the hot liquid Return the entire mixture to the sauce pan
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Vanilla Sauce Continued
1qt Half & Half Cream 12ea Egg Yolks 6oz Sugar ½ea Vanilla Bean 46 oz TOTAL YEILD Method Cook the sauce over medium heat Nappė DO NOT LET MIXTURE EXCEED 160oF As soon as sauce thickens, remove from heat Strain Chill the sauce in an ice bath Cover then Refrigerate Cook the sauce over medium heat Stir constantly with a wooden spoon Thicken until mixture covers back of spoon
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Pastry Cream Method Mix cornstarch, ½ of the sugar, and eggs together
1qt Milk 12oz Sugar 5ea Eggs 3oz Cornstarch 2oz Butter TT Flavoring 55.35oz TOTAL YIELD Method Mix cornstarch, ½ of the sugar, and eggs together Heat milk with ½ of the sugar in sauce pan Temper into the egg, sugar, starch mixture. Blend completely Return mixture to sauce pan
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Pastry Cream Continued
1qt Milk 12oz Sugar 5 Eggs 3oz Cornstarch 2oz Butter TT Flavoring 55.35oz TOTAL YIELD Method Stir constantly (wooden spoon) until thick Custard will go through a lumpy stage Allow to boil for approximately 3 minute. Remove from heat, pour into clean mixing bowl Cover (plastic) & Chill Use an ice bath
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Sabayon Method Combine egg yolks, sugar, and salt.
8ea Egg Yolks 4oz Granulated Sugar ¼ t Salt 2 fl. Oz Marsala Wine 6 fl. Oz Dry champagne 17.36 oz TOTAL YIELD Method Combine egg yolks, sugar, and salt. Add Marsala and champagne to the egg mixture Place bowl over low heat double boiler Whisk vigorously until sauce is thick and pale yellow. Approx. 10 minutes (chill) Serve Immediately
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Baked Custard Method Heat the Milk Combine the eggs and sugar
1qt Milk 6ea Eggs 6oz Sugar 2 t Flavor 48.25 oz TOTAL YIELD Method Heat the Milk Combine the eggs and sugar Temper the hot milk into the eggs Add the flavor
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Baked Custard Method Strain Pour into ramekins
1qt Milk 6 Eggs 6oz Sugar 2 t Flavor 48.25 oz TOTAL YIELD Method Strain Pour into ramekins Fill to just below the rim Place ramekins on sheet pan. Add Hot water to sheet pan until ½ up the side of the ramekins Bake at oF for 30 – 40 minutes The custard should be almost set but slightly soft Chill
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Baked Custards - Variations
Baked Custard such as: Flan, crème brulee, Pot de crème Other Custards can contain suspended ingredients. Examples: Cheesecake Rice pudding Bread pudding Quiche
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Creams - Defined Creams are light, and fluffy dessert items made with whipped egg whites or whipped cream.
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Creams - Classified Bavarian Creams Chiffon Creams
Crèmes Chantilly or Chantilly cream Mousses Ganache
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Crème Chantilly Heavy whipping cream, whipped to soft peaks with added flavoring. Sugar Vanilla Used for Garnish Folded into cooled custard or pastry cream
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Crème Chantilly Method Place cream in clean chilled bowl
1qt Heavy Cream 3oz Sugar 2 t Vanilla Extract 35 oz TOTAL YIELD Method Place cream in clean chilled bowl Whisk the cream until slightly thickened Add the sugar & vanilla extract
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Crème Chantilly Method Continue to whisk until desired consistency.
1qt Heavy Cream 3oz Sugar tt (1-2t) Vanilla Extract 35 oz TOTAL YIELD Method Continue to whisk until desired consistency. DO NOT OVER WHIP Can be stored in refrigerator If cream softens, rewhip
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Crème Chantilly - Guidelines
Always use a chilled bowl Vanilla extract and sugar should be added after the cream begins to thicken Cream expands to 2 – 2 ½ Times in volume Know what sugar to use Granulated Sugar – forms a better foam, could be gritty Powder sugar – dissolves quickly with no grit, but does not help in foaming
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Bavarian Cream Is a thickened custard sauce with gelatin. Then fold in whipped cream Final product is Poured into a Mold Chilled, until firm enough to unmold and slice
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Bavarian Cream Method Prepare vanilla sauce with flavor
1qt Vanilla Sauce 1oz Gelatin 1 cup Water Whipped Cream 73 oz TOTAL YIELD Method Prepare vanilla sauce with flavor While custard is still lukewarm Stir in clarified gelatin. Fold in whipped cream Pour in molds, and chill until set
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Bavarian Cream - Guidelines
Use the correct amount of gelatin Do not over whip cream If custard sets up – warm it slightly over double boiler (It will deflate)
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Chiffon Same as Bavarian cream except, whipped egg whites instead of whipped cream to fold into thickened base. Base can be Custard Fruit mixture, thickened with cornstarch Can be molded, most often used in pie fillings
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Chiffon Method Prepare base Add bloomed/clarified gelatin to warm base
1qt Base (Vanilla Sauce) 1/2oz Gelatin 4oz Water 16oz Meringue 52.5 oz TOTAL YIELD Method Prepare base Custard or Fruit mixture Add bloomed/clarified gelatin to warm base Fold in whipped egg whites or meringue Pour in mold, or pie shell Chill until set
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Chiffon - Guidelines Do not bloom /clarify gelatin too early
Have a firm base, not too liquidy Gelatin and base must be at the right temperature
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Mousse Similar to Bavarian & Chiffon
Mousses are lightened with Whipped egg whites or Whipped cream or Both Is softer than Bavarian or chiffon Usually too soft to mold Can be served by itself or used as a filling for cakes or pastry items
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Mousse Method Prepare base Whisk in yolks
1.5oz Egg Yolks 3oz Egg Whites Sugar 7oz Flavor 1qt Heavy Cream 46.5oz TOTAL YIELD Method Prepare base Whisk in yolks Temper/Fold in whipped egg whites (soft peaks) Fold in soft peak whipped cream Spoon in serving bowls
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Mousse - Guidelines If using fruit purée, may need gelatin or pectin
Do not over whip Make sure the egg mixture is cold before adding the other ingredients Don’t over whip the egg whites Swedish Chef
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Ganache Is a chocolate filling or glaze Used as Fillings, or truffles
Icings, frostings, glazes.
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Ganache - Ratios Item Chocolate Cream Whipped Cream 1 4 Frosting 2
Filling Glaze 1-1.5 Truffle 2.5-3
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Ganache Method Boil the cream Pour it over chocolate
Stir until completely melted Strain Note: Use while ganache is warm
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Creams Summary For a Begin with base of Thicken With Then Fold In
Bavarian Vanilla Sauce Chiffon Mousse
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Creams Summary For a Begin with base of Thicken With Then Fold In
Bavarian Vanilla Sauce Gelatin Chiffon Mousse
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Creams Summary For a Begin with base of Thicken With Then Fold In
Bavarian Vanilla Sauce Gelatin Whipped Cream Chiffon Mousse
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Custard / Fruit (Starch thickened)
Creams Summary For a Begin with base of Thicken With Then Fold In Bavarian Vanilla Sauce Gelatin Whipped Cream Chiffon Custard / Fruit (Starch thickened) Mousse
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Custard / Fruit (Starch thickened)
Creams Summary For a Begin with base of Thicken With Then Fold In Bavarian Vanilla Sauce Gelatin Whipped Cream Chiffon Custard / Fruit (Starch thickened) Mousse
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Custard / Fruit (Starch thickened)
Creams Summary For a Begin with base of Thicken With Then Fold In Bavarian Vanilla Sauce Gelatin Whipped Cream Chiffon Custard / Fruit (Starch thickened) Whipped Egg Whites Mousse
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Creams Summary For a Begin with base of Thicken With Then Fold In
Bavarian Vanilla Sauce Gelatin Whipped Cream Chiffon Custard / Fruit (Starch thickened) Whipped Egg Whites Mousse Custard / Chocolate / Fruit
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Creams Summary For a Begin with base of Thicken With Then Fold In
Bavarian Vanilla Sauce Gelatin Whipped Cream Chiffon Custard / Fruit (Starch thickened) Whipped Egg Whites Mousse Custard / Chocolate / Fruit Gelatin or Nothing
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Creams Summary For a Begin with base of Thicken With Then Fold In
Bavarian Vanilla Sauce Gelatin Whipped Cream Chiffon Custard / Fruit (Starch thickened) Whipped Egg Whites Mousse Custard / Chocolate / Fruit Gelatin or Nothing Whipped Whites or Cream or both
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Inquiry A customer is planning an outdoor wedding reception during July and would like a wedding cake filled with chocolate mousse. She would really like just a small amount of cake and a lot of mousse. What would you advice? How would you handle this assignment?
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Gelatin - Defined A natural product derived from collagen, an animal protein. Manufactured by treating animal hides and/or bones with an acid or boiling. Resulting liquid is filtered, concentrated and dried.
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Gelatin - Types Granulated Available in
Bulk ¼ ounce envelops Should be bloomed in 4 times its weight of cold liquid. Then clarified and added to warm mixture. Sheet or Leaf Available in 1Kg boxes Should be soaked in ice water until very soft. When removed, squeeze out excess water. Melt. Then stir into warm liquid.
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Gelatin - Guidelines Properly dissolve and bloom Can be frozen
Do not boil or scorch Some fruits have enzymes that need to be boiled out first Papaya Pineapple Fig
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Meringues - Defined Is a foam made with beaten egg whites and sugar.
So why do egg whites foam? The protein in egg whites (albumin) forms a network that traps air. Can you name another protein that can trap air we have seen this quarter?
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Meringues – Foaming Issues
Fat Prevents foaming Make sure your bowl and whisk are fat free Whites MUST contain NO yolks Sugar Helps to stabilize egg whites
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Meringues – Foaming Issues
Salt An acid that counteracts the alkalinity of the egg white. Produces a more stable foam Acid (such as cream of tartar) Helps to stabilize the foam during Whipping process
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Meringues - Classified
Hard Meringues Soft Meringues
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Meringues - Hard Used For Ratio of 2:1 Piping Shapes Butter Creams
Icings Ratio of 2:1 2 Parts Sugar 1 Part Egg Whites
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Meringues - Soft Used for Ratio 1:1 Cake Toppings Pie Toppings
1 Part Sugar 1 Part Egg Whites
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Meringues - Methods Meringues Common Swiss Italian
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Meringues – Method #1 Common Beat egg whites.
Add sugar, slowly in a steady stream Final product is hard or soft depending on ratio used
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Meringues – Method #2 Swiss Combine un-whipped whites with sugar
Warm mixture using a bain marie to approx. 110oF. Syrup solution is then whipped until cool and stiff.
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Meringues – Method #3 Italian Produce a sugar syrup Whip egg whites
240F Whip egg whites While whipping pour hot sugar syrup into egg white in a slow steady stream
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Meringues – Stages of Whipping
Under Beaten Extremely soft, will not keep shape Soft Peak Meringues forms a hook Stiff Peak Meringue stands straight up. Over beaten Meringue deflates, and look granular
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Health Concerns Inquiry
There are many recipes that call for whipped egg whites or a common meringue to be folded into a mixture that remains uncooked. Why is this a BIG MISTAKE? How can you alter such recipes / procedures? Health Concerns
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HOMEWORK DUE TUESDAY What is the benefit of using a copper bowl for whipping egg whites? Is this fact or fiction?
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Key Terms Baked Custard Custard Pots de Crème Bavarian Egg Foam
Powdered Gelatin Charlotte Flan Pudding Chiffon French Meringue Sabayon Common Meringue Hard Meringue Sheet Gelatin Cream of tartar Italian Meringue Soft Meringue Crème Anglaise Liaison Stirred Custard Crème Brûlée Meringue Swiss Meringue Crème Chantilly Nape Curdling Pastry Cream
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Self Test Coil Pages 210 – 214
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Cheesecake Click box to watch movie
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