1. Dessert Sauces  Custards  Crème Anglaise  Sabayon  Chocolate  Ganache  Caramel  Fruit Fall 20111CHRM 1120/O'Donnell

2. Crème Anglaise (“English Cream”)  Traditionally, a Vanilla- Favored Custard of Pourable Consistency  French Vanilla Ice Cream: Thickened by Freezing  Pastry Cream (Crème Pâtissière): Thickened by Cornstarch  Crème Brulée: Thickened by Baking Fall 20112CHRM 1120/O'Donnell

3. Make Crème Anglaise  Ratio: 4 parts milk/cream : 1 part yolk : 1 part sugar  16 ounces of milk/cream (50/50 mix)  6-7 egg yolks (about 4 ounces)  4 ounces of sugar  1 vanilla bean 1. “Scald” the milk/cream 2. Steep with vanilla bean 15 minutes, discard bean 3. Combine yolks and sugar well 4. Temper hot milk/cream into egg yolks and sugar 5. Add all back to sauce pan and cook until nappé (180˚F) 6. Strain, cool and hold for service Fall 20113CHRM 1120/O'Donnell

4. 175˚F to 185˚F  Maximum temperature range for making a stirred custard.  The more dilute the yolks, the lower the curdling temperature.  Use a calibrated thermometer.  Bring heat up slowly.  Don’t forget carry-over heat-Use an ice-bath to stop cooking.  Some curdled eggs in the corner of the pan is normal.  Strain. Fall 20114CHRM 1120/O'Donnell

5. Make Crème Anglaise Bring milk/cream to just a simmer. Aka, “scald” the cream. (After the cream comes to a simmer, remove from the heat and steep with and herbs, spices, etc.) Combine the egg yolks and sugar. Fall 20115CHRM 1120/O'Donnell

6. Make Crème Anglaise Combine the egg yolks and sugar.Whisk about 30 seconds to ribbon consistency Fall 20116CHRM 1120/O'Donnell

7. Make Crème Anglaise Temper the egg/sugar mixture with some of the hot milk. (Note the temp of the milk…should not be hotter than 170˚F.) Add back to saucepan and stir over low heat. Fall 20117CHRM 1120/O'Donnell

8. Make Crème Anglaise Cook to nappé consistency. 180˚F-185˚F maximum. Strain Fall 20118CHRM 1120/O'Donnell

9. Make Crème Anglaise Add flavorings, if any.Cool in an ice bath, cover and hold Fall 20119CHRM 1120/O'Donnell

10. Make Crème Anglaise Serve as a sauce.Make ice-cream Fall 201110CHRM 1120/O'Donnell

11. Flavor Additions  Added to hot milk/cream to steep  Vanilla Bean  Herbs and Spices  Coffee Beans  Cocoa Powder  Caramel  Added to the warm finished sauce  Vanilla Extract (or any extract)  Alcohols and Spirits  Chocolate  Fruit and Fruit Purees Fall 201111CHRM 1120/O'Donnell

12. Sabayon (the sweet dessert version)  A foamy dessert custard made with wine.  The quality of the wine is very important.  Don’t confuse with a savory sabayon used in egg sauces  May be made with other fruit brandies or liqueurs  Made with Marsala wine, Italian zabaglione  Served as sauce, a thicker stand alone custard or frozen Fall 201112CHRM 1120/O'Donnell

13. Make a Sabayon Combine eggs, sugar and wine Whisk over water-bath Whisk until light and foamy Fall 201113CHRM 1120/O'Donnell

14. Ganache  Basic Chocolate Sauce  Ratio 1:1 (Equal Parts Melted Chocolate and Cream)  A thinner consistency (more cream) for pouring  Thicker (less cream) for glazes and fillings  A very thin consistency is used for making an ice cream  Butter adds shine  Liqueurs and extracts may also be added Fall 201114CHRM 1120/O'Donnell

15. Make Ganache Fall 201115CHRM 1120/O'Donnell

16. Using White Chocolate  Very sensitive to heat  Finely grate the chocolate  Use cream that has been heated only to 120˚F Fall 201116CHRM 1120/O'Donnell

17. Caramel Sauce  Ratio, 1:2, 1 Part Sugar and 2 Parts Cream 1. Melt Sugar until Caramel Colored 2. Whisk in Cream 3. Cool  Maybe finished with butter  Part or all of the cream may be replaced with water, fruit juice, coffee or flavored liquids  Spices and herbs may be used to infuse flavor  Butterscotch is made when butter is cooked along with the sugar Fall 201117CHRM 1120/O'Donnell

18. Make Sauce Caramel Add sugar and water to a pot.Bring to a simmer over medium-low heat. Fall 201118CHRM 1120/O'Donnell

19. Make Sauce Caramel Wash down any sugar that splashes on sides. This keeps crystals from forming. Fall 201119CHRM 1120/O'Donnell

20. Make Sauce Caramel When caramel begins to turn golden swirl the pan to mix. Continue to cook until a deep caramel color is formed. Hot! Chaud! Caliente! Caldo! ホット ! Fall 201120CHRM 1120/O'Donnell

21. Make Sauce Caramel Off the heat, add cream. CAUTION!Whisk in butter and any flavorings. Fall 201121CHRM 1120/O'Donnell

22. Make Sauce Caramel Off the heat, add cream. CAUTION!Cool and serve Fall 201122CHRM 1120/O'Donnell

23. Cooked Sugar Stages  Thread Stage230˚ F - 235˚ F (80%)  Soft-Ball Stage 235° F - 240° F (85%)  Firm-Ball Stage 245° F - 250° F (87%)  Hard-Ball Stage 250° F - 265° F (92%)  Soft-Crack Stage 270° F - 290° F (95%)  Hard-Crack Stage 300° F - 310° F (99%)  Clear Liquid Stage 320° F (100%)  Brown-Liquid Stage 338° F (100%)  Burnt-Sugar Stage 350° F (100%) Fall 201123CHRM 1120/O'Donnell

24.  Purées  Simple pureed fruit  Coulis  A strained purée-no seeds or peel  Cooked or raw  May be finished with cream or butter  Use a sugar syrup to sweeten less than ripe fruit  Lemon juice will improve most fruit sauces  Fruit liqueurs and brandies may be used also  Frozen fruits can be excellent, quality varies Fruit Sauces Fall 201124CHRM 1120/O'Donnell

25. Make a Berry Coulis Fall 201125CHRM 1120/O'Donnell

26. Gastrique (Agrodolce, it.)  Sweet and Sauce  Caramelized sugar deglazed with vinegar  1 part sugar : 2 parts white wine vinegar  Added to fruit sauces (savory and dessert) Fall 201126CHRM 1120/O'Donnell

27. Saucing the Plate  Sufficient for the function of a sauce  Provide moisture and flavor.  Put extra sauce on the side.  Avoid putting sauce on items where texture may be affected. Seared, charred, grilled or breaded items.  Plate sauce sufficient to hold sauce’s temperature. Fall 201127CHRM 1120/O'Donnell

28. Saucing the Plate: Mise en Place Fall 201128CHRM 1120/O'Donnell

29. Saucing the Plate: Examples  A pool of sauce Fall 201129CHRM 1120/O'Donnell

30. Saucing the Plate: Examples  Tadpoles and Descending Dots Fall 201130CHRM 1120/O'Donnell

31. Saucing the Plate: Examples  Random Fall 201131CHRM 1120/O'Donnell

32. Saucing the Plate: Examples  Wide and Narrow Tadpoles Fall 201132CHRM 1120/O'Donnell

33.  A tadpole of sauce Saucing the Plate: Examples Fall 201133CHRM 1120/O'Donnell

34.  A cordon (ribbon) of sauce Saucing the Plate: Examples Fall 201134CHRM 1120/O'Donnell

35. Today’s Lab  Chocolate Brownie with Salted Caramel Ice Cream*  Each Team makes 4 Servings  Chocolate Ganache Tart with Raspberry Coulis  Each Team makes 4 Servings  Crème Caramel  Each Team makes 4 Servings  Pears Poached in White Wine with Sabayon Sauce  Soup of the Day: Egg Drop Soup  *Made in Class 6? Fall 201135CHRM 1120/O'Donnell