2. Custards, Foams, and Buttercreams46

3. Objective
Recognize the different forms of custards and their uses in the pastry kitchen.

4. Custards Are thickened with egg products and sometimes starch
Some are prepared on the stovetop while others are cooked in the oven

5. Stirred Custards
Custards prepared on the stovetop are sometimes called stirred custards
Pastry cream and crème anglaise are both prepared on the stovetop

6. Pastry Cream
Pastry cream is a stirred custard thickened with starch and egg yolks
The egg yolks require tempering to prevent curdling when added to the hot ingredients
Its French name is crème pâtissière (KREHM pah tis EEYHR)
Dessert preparations containing pastry cream must be refrigerated until service
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7. Pastry Cream There are many options for flavoring pastry cream such as
vanilla
infuse milk with spices
chocolate
a splash of extract or liqueur
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8. Pastry Cream
Crème mousseline (moo seh LEEN) is made from pastry cream

9. Technique: Preparing Pastry Cream
Whip egg yolks and sugar until sugar is dissolved. The mixture will become pale yellow and thicken. Flavorings are often added to this mixture.
Add flour and/or cornstarch to the egg yolk and sugar mixture. Whip briefly to incorporate the flour or cornstarch.
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10. Technique: Preparing Pastry Cream
Boil milk in a thick-bottomed nonaluminum saucepan. Flavorings, such as vanilla bean, are sometimes added to the milk.
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11. Technique: Preparing Pastry Cream
Add half of the milk to the egg yolk mixture while stirring constantly with a whisk.
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12. Technique: Preparing Pastry Cream
Pour the milk and egg yolk mixture back into the remaining milk in the saucepan. Stir until incorporated.
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13. Technique: Preparing Pastry Cream
Place saucepan over medium heat and stir continuously using a whisk. Scrape the bottom of the pot with the whisk to ensure that the custard does not stick to the bottom and burn.
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14. Technique: Preparing Pastry Cream
Once the pastry cream has come to a full boil, reduce heat and simmer for 1–2 additional minutes. It is important that the pastry cream comes to a full boil so the starch thickens completely. If the pastry cream is not cooked enough, it will not thicken and will taste starchy.
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15. Technique: Preparing Pastry Cream
Remove the pan from the heat. Stir in butter until it melts.
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16. Technique: Preparing Pastry Cream
Pour pastry cream into a shallow container. Place plastic wrap directly on top of the pastry cream. Chill on ice or in a blast chiller in accordance with local health department guidelines.
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17. Technique: Preparing Pastry Cream
(continued) Store chilled pastry cream in the cooler until needed.

18. Crème Anglaise
Crème anglaise (KREHM ahn GLAYZ) is thickened solely by egg yolks
Crème anglaise is done when
it is thick enough to coat the back of a wooden spoon, or
it reaches between 180°F and 185°F (82°C and 85°C)
As with pastry cream, it is highly perishable and must be refrigerated

19. Technique: Preparing Crème Anglaise
Combine egg yolks and sugar and whip until sugar is dissolved. The mixture will become pale yellow and thicken. Flavorings are often added to this mixture.
Bring milk to a boil in a thick-bottomed, nonaluminum saucepan. Flavorings, such as vanilla beans, can be added to the milk.
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20. Technique: Preparing Crème Anglaise
Pour half of the milk into the egg yolk mixture while stirring constantly with a whisk.
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21. Technique: Preparing Crème Anglaise
Pour the milk and egg yolk mixture back into the remaining milk in the saucepan. Stir until incorporated.
Place the saucepan over medium heat and stir continuously using a heat-proof spatula or wooden spoon. Be sure to scrape the bottom of the pot with each stir.
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22. Technique: Preparing Crème Anglaise
Heat the crème anglaise just until it is thick enough to coat the back of the spatula or spoon, or until it reaches 180°F–185°F (82°C–85°C).
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23. Technique: Preparing Crème Anglaise
Immediately remove from heat and strain through a chinois. Chill on ice until completely cold and store in the refrigerator until needed.

24. Baked Custard Is cooked in the oven
to the point where it sets up or solidifies
in dishes that are placed in a bain marie in the oven

25. Objective
Prepare a variety of foams used in dessert preparations.

26. Foams
Created by incorporating large amounts of air bubbles usually into cream or egg whites
Provide the base for whipped topping, meringue, mousse, and Bavarian cream

27. Whipped Cream
Made from heavy cream with a minimum butterfat content of 36 percent
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28. Whipped Cream Cold cream is beaten at high speed with a wire whisk
If the cream warms even slightly, it will not hold the air bubbles
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29. Whipped Cream
Most whipped cream is used between the soft and firm peak stages
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30. Whipped Cream Overwhipping destroys the whipped cream
Whipped cream must be kept cold after it is made
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31. Whipped Cream
Sugar is whisked into whipped cream at soft peak stage to produce crème chantilly (KREHM shahn tee YEE)
Other ways to flavor whipped cream include adding
cocoa powder
liqueurs
vanilla extract

32. Meringue There are three types of meringue—French, Swiss, and Italian
Egg whites should be at room temperature to assist the whipping process
As egg whites are whipped
large amounts of air are trapped in a protein structure
they develop soft and then firm peaks
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33. Meringue Overwhipping destroys a meringue
Fat prevents the whites from whipping properly
If meringue is not cooked, it will lose volume and break down
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34. Meringue Meringue is used to When baked, it can serve as a top pies
add volume to soufflés
lighten mousses or icings
When baked, it can serve as a
tart shell
layer in a cake
cookie

35. French Meringue Whip egg whites until soft peaks form
Add some of the sugar to the whites
Whip until they reach firm peak
Fold in the rest of the sugar
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36. French Meringue
Pipe meringue into various shapes and bake at very low oven temperatures
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37. French Meringue
The low temperatures ensure that the final product is white and not a shade of brown

38. Swiss Meringue
Combine the egg whites and all of the sugar and mix over boiling water until it reaches 100°F (38°C)
Remove from heat and whip until it reaches firm peaks
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39. Swiss Meringue
Swiss meringue is slightly heavier and more stable than French
Pipe into shapes and bake at low temperatures

40. Italian Meringue Prepare a hot sugar and water syrup
Slowly pour hot syrup onto the egg whites as they are beaten at high speeds using an electric mixer
Beat until meringue is glossy, thick, and light
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41. Italian Meringue Because the hot syrup cooks the egg whites,
the foam is more stable and heavier than either French or Swiss meringue
it is safe to consume without further cooking
Italian meringue is often added to other pastry preparations since it does not break down

42. Mousse and Bavarian Cream
There are many different flavors of mousses and Bavarian creams
Both can be served on their own either molded or scooped
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43. Mousse and Bavarian Cream
Mousses and Bavarian creams are often combined with other ingredients to make complex desserts

44. Technique: Preparing Mousses Fruit-Based Mousse
Dissolve or melt bloomed gelatin in a small amount of fruit purée or other liquid using tempering method. At this point, the gelatin is very concentrated. If it is not thoroughly and quickly stirred into the fruit purée, small hard balls of gelatin may form.
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45. Technique: Preparing Mousses Fruit-Based Mousse
Whisking constantly, add the fruit purée and gelatin mixture back into the remainder of the fruit purée.
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46. Technique: Preparing Mousses Fruit-Based Mousse
Fold whipped cream into the fruit purée and gelatin mixture. Some chefs also add Italian meringue. Fold whipped cream into mixture gently while rotating the bowl.
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47. Technique: Preparing Mousses Fruit-Based Mousse
(continued) This folding technique keeps the whipped cream from deflating. Overmixing or mixing too energetically causes the whipped cream to deflate and results in a heavy mousse.
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48. Technique: Preparing Mousses Fruit-Based Mousse
Once the mousse mixture is assembled, ladle it into containers. Refrigerate mousse for 12 hours before serving. In the refrigerator, the mousse sets up as the gelatin hardens.
Refrigerate mousse until service.

49. Technique: Preparing Mousses Chocolate Mousse
Melt chocolate in a bain marie.
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50. Technique: Preparing Mousses Chocolate Mousse
Fold whipped cream and perhaps some Italian meringue into the melted chocolate. Fold the whipped cream into the melted chocolate quickly so the cold whipped cream does not cause the melted chocolate to solidify. It should be noted that there is no gelatin in this recipe—the fat in the chocolate is sufficient to cause the mousse to set up.
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51. Technique: Preparing Mousses Chocolate Mousse
Place chocolate mousse in the appropriate molds and refrigerate for 6 hours. Chocolate mousse sets up faster than gelatin-based fruit mousse.
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52. Technique: Preparing Mousses Chocolate Mousse
Refrigerate mousse until served.
There are many different ways to prepare chocolate mousse. This is one of the easiest methods. Recipes containing raw whipped egg whites should not be prepared for food safety reasons.

53. Technique: Preparing Bavarian Cream
Prepare a crème anglaise according to the instructions in this chapter.
Stir bloomed or softened gelatin into the warm crème anglaise until dissolved.
Chill the gelatin and crème anglaise mixture in an ice bath. Stir mixture often with a spatula so it does not solidify on the bottom of the bowl.
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54. Technique: Preparing Bavarian Cream
Fold in the whipped cream once the gelatin and crème anglaise mixture is cold but still liquid.
Pour Bavarian cream into molds and refrigerate for at least 12 hours.

55. Objective
Compare the two types of buttercream.

56. Buttercreams Most often used as fillings and frostings for cakes
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57. Buttercreams
Buttercream is very stable and is not extremely sensitive to heat
Two common types of buttercream are American and French
Both can be flavored in many different ways
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58. Buttercreams American buttercream is
also known as simple buttercream or frosting
very sweet
stable in hot conditions
easy to prepare and preferred by many pastry shops
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59. Buttercreams French buttercream is
more complicated to make, richer, and less sweet then American buttercream
less stable in hot environments

60. Technique: Preparing Buttercream American Buttercream
Beat softened butter using an electric mixer fitted with a paddle attachment. Set mixer at a fairly high speed.
Once the butter is very soft, add powdered sugar a little at a time. Flavoring is added along with the powdered sugar.
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61. Technique: Preparing Buttercream American Buttercream
Once the buttercream is homogenous, it is ready to be used. Store buttercream in the refrigerator if it is not going to be used immediately.

62. Technique: Preparing Buttercream French Buttercream
Prepare a syrup by boiling sugar and water.
Place egg yolks in the bowl of an electric mixer.
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63. Technique: Preparing Buttercream French Buttercream
Run the mixer on high speed with the whisk attachment. Slowly pour the hot syrup on the egg yolks as the mixer is running. The hot syrup will cook the egg yolks. The egg yolks will become light and fluffy. Allow the mixer to continue on high speed until the egg yolk mixture is cool.
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64. Technique: Preparing Buttercream French Buttercream
Turn the mixer speed to medium. Add softened butter a small amount at a time. If the butter is added too fast, the butter is too cold, or the egg mixture is too hot, the buttercream can separate. Add flavorings.
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65. Technique: Preparing Buttercream French Buttercream
Once the buttercream is homogenous, it is ready to be used. Store buttercream in the refrigerator if it is not going to be used immediately.

66. Review
How do the cooking methods for stirred and baked custards differ?
Stirred custards are cooked on the stovetop
Baked custards are cooked in the oven
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67. Review Name the two types of stirred custards Pastry cream
Crème anglaise
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68. Review
When making whipped cream, why should you start with cold cream?
If the cream warms even slightly, it will not be able to hold the air bubbles
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69. Review Name the three types of meringues French Swiss Italian
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70. Review Describe mousses
Mousses are lightened by whipped cream and thickened by either gelatin or fat
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71. Review Describe Bavarian cream
Bavarian cream is made by thickening crème anglaise with gelatin and lightening it with whipped cream
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72. Review
Name the two types of buttercreams
American
French