advanced desserts
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Orange County Public Schools
4 parts of a plated Dessert 1. Sauce 2. Crunch 3. Garnish4. Main item
Friday 2
Orange County Public Schools
Bakeshop Review TipsAlways sift and measure Knead or “over mix”
only if necessaryUse good quality
ingredientsMonitor hot spots and
time/temperature of the oven
Test cake for doneness
Use liquid measuring cups for liquids and dry measuring cups for dry ingredients
Spray or line pan with fat and dust with flour/sugar and use parchment
Follow the recipe Do not open the oven
unless necessaryFriday 3
Orange County Public Schools
Syrups, Creams and Sauces
Syrup Strength
Sugar Crystallization• Sugar Crystallization is when a
simple syrup “breaks”
• Tips for preventing crystallization:– Brush down sides of the pan– Cover the pan– Use glucose or corn syrup to control
crystallization
Friday 4
Orange County Public Schools
Syrups, Creams and SaucesStages of Sugar Cooking• Use a candy thermometer• Drop a bit of the syrup into
cold water
Stage Temperature °F
Thread 230
Soft Ball 240
Firm Ball 245
Hard Ball 250-260
Small Crack 265-270
Crack 275-280
Hard Crack 290-310
Caramel 320-340
Friday 5
Orange County Public Schools
Syrups, Creams and SaucesBasic Syrups
• Simple Syrup: A dissolved mixture of equal parts water and sugar– 1 oz water _____ sugar– 10# water _____ sugar– Some chefs prefer a sweeter (1 ½
parts sugar) or less sweet (2 parts water) syrup
• Dessert Syrup: A flavored simple syrup – Add flavorings after the
simple syrup is made
Friday 6
Orange County Public Schools
Syrups, Creams and SaucesWhipped Cream
• Volumes doubles when liquid cream is whipped
• Cream with over 30% fat can be whipped into a foam– Light cream: 25% fat– Half and Half: 10% fat– Milk: 2% fat
Guidelines for Whipped Cream
Chill cream and all equipment Use wire whip or whip
attachment Use extra fine sugar or
powdered sugar to sweeten Stop beating when peaks hold
their shape Store covered in the walk in Fold in flavoring ingredients last Do not overwhip
Friday 7
Orange County Public Schools
Syrups, Creams and SaucesStabilizing Whipped Cream• To stabilize:– Add 1% gelatin and 6% cold
water to cream– Soften gelatin in cold water
and warm until gelatin dissolves
– Whip gelatin into whipped cream
– Great for display desserts or desserts done ahead of time
• 32 oz cream– Gelatin:– Water:
• 64 oz cream– Gelatin:– Water:
• 16 oz cream– Gelatin:– Water:
• 28 oz cream– Gelatin:– Water:
Friday 8
Find Out how much water and gelatin is needed
Orange County Public Schools
Syrups, Creams and SaucesCrème Chantilly
Heavy Cream 8 ozConfectioners Sugar 1.25 ozVanilla Extract ½ tspTotal Weight 9 oz1. Make sure all utensils and equipment
are chilled2. Whip cream until soft peaks3. Add sugar and vanilla and continue to
whip until stiff peaks4. Do not overwhip
1. What minimum % must the dairy be to whip?
2. What is another name for confectioners sugar?
3. Why does all utensils and ingredients need to be chilled?
4. How can you tell the difference in soft and stiff peaks?
5. When should flavorings be added to whipped cream?
Friday 9
Orange County Public Schools
Syrups, Creams and SaucesMeringues• Meringue: Whipped egg
whites sweetened with sugar– Used to give lightness to
desserts and icings and as toppings
– Meringues can be baked in a low oven until crisp
– Chopped nuts may be added to meringues
– Beaten until stiff peaks
Friday 10
Orange County Public Schools
Syrups, Creams and SaucesMeringue Types• Common Meringue or “French Meringue”
– Made by beating egg whites and granulated sugar
– Decent stability• Swiss Meringue
– Same as common meringue but warmed over a double boiler as they are beaten
– Better stability• Italian Meringue
– Made by beating a hot sugar syrup into egg whites
– Best stability
Guidelines for Meringues Fats are bad for meringues
– Egg yolk, greasy bowls Have egg whites at room temp
– Remove 1 hour before whipping
Do not overbeat– Shiny not dry and curdled
Acids help with foaming– Cream of tartar, lemon juice
Sugar helps stabilize egg whites– Usually equal parts
Friday 11
Orange County Public SchoolsCommon Meringue Recipe
• Egg whites8 oz
• Granulated Sugar 8 oz• Powdered Sugar 8 oz1. Whip egg whites until soft peaks2. Add granulated sugar a little at a time.
Whip until stiff peaks form3. Fold in powdered sugarSwiss Meringue• Egg Whites
8 oz• Granulated sugar 8 oz• Powdered Sugar 8 oz1. Place egg whites and sugar over a
double boiler and beat until warm2. Transfer to mixer and whip until stiff
peaks form and coolFriday 12
• Granulated Sugar16 oz
• Water 4 oz
• Egg Whites 8 oz
1. Heat sugar and water until candy thermometer reaches 243 F
2. While syrup is cooking, beat egg whites until soft peaks form
3. With the machine running, beat in sugar syrup
4. Continue beating until meringue is cool and forms stiff peaks
Italian Meringue
Orange County Public Schools
Compare & Contrast
Friday 13
Common Meringue Swiss Meringue
Italian Meringue
Orange County Public Schools
Syrups, Creams and SaucesCrème Anglaise• A cooked vanilla custard
sauce– Sauce can curdle if too high a
heat is used (eggs)
Crème Anglaise Tips• Heat dairy to scalding (just
below simmering)• Temper hot milk to eggs• Sauce is done when:
– 185 F never above 190 F– Nappe
• Stir to cool in ice water bath
Friday 14
Orange County Public Schools
Crème AnglaiseChocolate Crème Anglaise
1. Melt 6 oz sweet chocolate and stir into custard sauce while warm
Coffee Crème Anglaise2. Add 2 tbsp instant coffee to custard sauce
• Egg Yolks 8 oz• Sugar 8 oz• Milk 2 lb• Vanilla 1 T1. Cut recipe in half2. Combine egg yolks and sugar.
Whip until thick and light3. Scald milk over direct heat4. Temper hot milk to egg yolk
mixture5. Set bowl in simmering water and
stir constantly until nappe or 185 F
6. Set in cold ice water to cool and stir to cool
Friday 15
Orange County Public Schools
Syrups, Creams and SaucesPastry Cream
• Also called “crème patisserie”• Vanilla Pudding• Used as fillings for cakes and
pastries• Can be stabilized with gelatin• Cornstarch is thickening agent• Chiboust: Pastry Cream with
italian meringue
Chocolate Creams• Ganache: A mixture of heavy
cream and chocolate– Fruit purees and other
flavorings can be added– Truffles or Candy Filling: 2
parts chocolate 1 part heavy cream
– Chocolate Mousse: equal parts cream to chocolate
– Icing: 75% heavy cream• 1lb Chocolate____oz cream• 3.5lb Chocolate____oz cream
Friday 16
Orange County Public Schools
Syrups, Creams and SaucesDessert Sauces• Coulis: Purees of fresh or
cooked fruits• Caramel: Sugar cooked to
the caramel stage with added cream
• Chocolate Sauce• Melba Sauce: Raspberries
and red currant jelly
• Sabayon: Whipped custard
Friday 17
Orange County Public Schools
Mixing• High Fat
• Creaming
• Two Stage Method
• Low Fat or Foam Type
• Sponge Method
• Angel Food Method
• Chiffon Method
Orange County Public Schools
Creaming Method1. Scale and have all
ingredients at room temp
2. Beat sugar, salt and flavorings with butter and beat until light and fluffy
3. Add eggs one at a time
4. Add sifted dry and wet ingredients alternatively
5. Scale and pan
Orange County Public Schools
Two Stage Method1. Scale and have all ingredients at
room temp
2. Sift flour, baking powder and salt with shortening and mix at low speed
3. Sift in remaining dry ing. and add part of the water and milk
4. Add remaining liquid ingredients slowly, scraping the bowl continuously
5. Batter will be quite liquid
Orange County Public Schools
Sponge Method1. Scale ingredients
2. Combine eggs, sugar and salt over a hot water bath and beat until warm (110)
3. In a mixer beat warmed eggs at high speed until light and fluffy (10 minutes)
4. Stir or whip in liquids to egg foam
5. Fold in sifted flour in stages
Orange County Public Schools
Angel Food Method1. Scale and have all ingredients at room
temp
2. Sift flour with half the sugar
3. Beat egg whites, salt and cream of tartar with whip attachment
4. Beat in sugar until soft peaks
5. Fold in flour/sugar mixture
6. Scale, pan and bake immediatelyAngel Food Method relies only on air for leavening
Orange County Public Schools
Chiffon Method1. Scale and have all ing. at room temp
2. Sift part of the sugar and all dry ing. Into the mixing bowl
3. With paddle attachment slowly add all liquid ingredients and eggs
4. In a separate bowl, whip egg whites, sugar and cream of tartar until stiff peaks
5. Fold in egg whites to flour/liquid mixture
6. Pan and bakeChiffon Method is leavened by baking powder and air from whipped egg whites
Orange County Public Schools
• Preheat the ovens
• Make sure shelves are level
• Don't let pans touch each other
• Too hot-humped center
• Too cold-poor volume, falling
• Do not open oven or cakes will fall
Tests for doneness
• Center of cake springs back when touched
• A came tester comes out clean
• Releasing from the sides of the pans
Cooling
• Cool angel food and chiffon upside down
• Cool in pans, slice around edges and allow to cool then turn out
Baking and Cooling
Orange County Public Schools
Assembling and Decorating Cakes7 basic types of icing
1. Fondant2. Buttercreams3. Foam type icings4. Fudge type icings5. Flat type icings6. Royal or decorators icing7. Glazes
Fondant• Smooth, glossy and white• Can be used hot as a icing
or cold as a sheet• Can be colored
– Knead in powder or liquid colors
Friday 25
Orange County Public Schools
Buttercream• Easiest to make and most
popular• Combination of butter and
confectioners sugar– Egg white or DMS may be added
• 5 basic kinds of buttercream– Simple buttercream– Meringue type buttercream– French buttercream– Pastry cream buttercream– Fondant buttercream
Foam Type Icings• Meringues flavored with
various ingredients• Unstable
Friday 26
Assembling and Decorating Cakes
Orange County Public Schools
Fudge Type Icings• Rich and heavy• Very stable and can store
well• Warm over a double boiler
for icing cakes• Candy beaten to a lighter
consistency
Flat Icings• Used for coffee cakes,
danishes and sweet rols• Mixture of confectioners
sugar and water• Warmed for application
Friday 27
Assembling and Decorating Cakes
Orange County Public Schools
Royal Icing• AKA Decorators Icing• Similar to flat icings but use egg
whites and much thicker• Exclusively used for decorative
work
Glazes• Apricot-most popular• Simple Syrup Glazes-easiest
to make• Applied while hot• Melted jam or jelly can be
used as a glaze
Friday 28
Assembling and Decorating Cakes
Orange County Public Schools
Tools for Decorating
• Palette knife-straight blunt spatula
• Offset Spatula• Serrated knife• Icing screens• Turntable• Icing Combs• Plastic or Steel Bench Scraper• Brushes• Cake card-cardboard circles
Pastry Bag and Tips
• “The paper cone”– Use a stencil for
paper cone work
• Star tips –rosettes and shells
• Plain tips-lettering• Rose Tip-roses• Leaf Tips• Ribbon tips-
basketweave
Friday 29
Assembling and Decorating Cakes
Orange County Public Schools
Decorating Techniques• Shells• Scrolls• Basketweave• Lettering
• Marbling– Using 2 colors and dragging
them through with a toothpick
• Stenciling– Using a stencil and cocoa
powder or confectioners sugar to create a design
• Masking the Sides– Applying nuts or chocolate
shavings to the sides of cakes
Friday 30
Assembling and Decorating Cakes
Orange County Public Schools
Custards• Basis of all puddings• Custard: a liquid set by the
coagulation of egg protein• Do not heat above 185 F
– Exception of Pastry Cream
• Custard bound with Gelatin– Panna Cotta– Mousses and Bavarian Cream
• 2 basic kinds– Stirred Custard: Crème Anglaise &
Pastry Cream– Baked Custard: Crème Brulee
Puddings• Pastry Cream: basis for all
puddings
Custards and Puddings
Orange County Public Schools
Custards and PuddingsBaked Custards• Egg yolks make a richer and
softer custard than whole eggs
• A good baked custard holds a clean edge when sliced– Bread Pudding
Custard Production• Temper egg to scalded
cream• Remove any bubbles• Bake at 325 F• Bake in a water bath• Doneness
– Insert knife between edge and middle, must come out clean
Orange County Public Schools
Custards and PuddingsCrème Brulee• Use brown sugar or
granulated sugar for brulee• “Burnt Cream”
– Raspberry – Chocolate– Coffee– Cinnamon – Blueberry
Baked Custard• Pot de Crème
– Very rich baked custard
• Crème Caramel– Caramel on the bottom and
unmolded
Orange County Public Schools
Bavarians and MoussesBavarians
• Classic gelatin desserts made with gelatin and whipped cream
• Much more stiff than mousses• Fruit purees can be added to
the custard base• Used to make elegant plated
desserts• Made using 3 Elements
– Crème Anglaise– Gelatin– Whipped cream
Mousses
• Desserts made without gelatin or only a small amount of gelatin
• Softer texture than bavarians• Meringue or whipped cream or both
are folded in– Egg whites can be folded into hot base
(crème anglaise)– Never fold whipped cream into hot
base
Orange County Public Schools
Souffles• Souffles: A baked sweet or
savory dish that rises due to air incorporated into egg white proteins– Should rise 1-2” above rim– Serve immediately-deflate
• 3 components– Base– Flavoring Ingredients
• Chocolate, Orange, Raspberry, etc
– Egg Whites• Stiff peaks beaten with sugar
• Frozen Souffles: Mousses that have a band of parchment paper wrapped around the top, frozen and served.– Look gives the
appearance of a risen “baked” souffle
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