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Dessert
Creams
&
Sauces
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Custard Sauces▪ Crème Anglaise
▪ Light, vanilla custard sauce made from milk, egg
yolks, & sugar
▪ Is a classic accompaniment to soufflés and steamed
puddings
Note:
▪ If overheated, can curdle (develop clumps)
• Possible to save it by straining immediately into a
container set in an ice bath.
8.6 Chapter 8 | Desserts and Baked Goods
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Custard Sauces▪ Sabayon (sa-by-on) or Zabaglione (zah-bahl-YOH-nay)
▪ Fragile wine dessert sauce made from egg yolks, sugar, and
wine (often Marsala wine)
▪ Whip constantly over simmering water until light and thick
▪ Too delicate to be made ahead of time & held
8.6 Chapter 8 | Desserts and Baked Goods
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Custard Sauces
▪ Pastry creams (crème pâtissière)
▪ Have greater density than custards
▪ Part of mise en place for many kitchen desserts
▪ Used as fillings for pastries such as èclairs
▪ Use creams as a soufflè base
▪ Cook eggs, sugar, flour or cornstarch, milk and/or cream
together until it is a very thick, smooth mixture
8.6 Chapter 8 | Desserts and Baked Goods
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Dessert Creams▪ Bavarian creams
▪ Combination of three basic ingredients: vanilla sauce, gelatin, and
whipped cream.
▪ Combine vanilla sauce with dissolved gelatin
▪ Cool mixture over an ice bath until it mounds slightly when dropped
with a spoon
▪ Fold whipped cream into the mixture and pour into molds
▪ Use as single items or as fillings for pastries
8.6 Chapter 8 | Desserts and Baked Goods
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Dessert Sauces ▪ Fruit sauces can be raw or cooked, depending upon the
desired flavor.
▪ Coulis:
• Fruit sauce made from fresh berries used to top ice cream,
cheesecake, or other desserts
• If cooked, only just to activate a thickener
• Strain seeds with a chinois
• Thicken remaining pulp with cornstarch, arrowroot, or a light
pectin
• Can be spooned or piped onto dessert
8.6 Chapter 8 | Desserts and Baked Goods
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Dessert Sauces
▪ Fruit syrups
▪ Cooked sugar-based juice
▪ Sugar itself provides the thickening as the liquid boils & is reduced
▪ Used to garnish desserts and ice cream or to complement breakfast
items.
8.6 Chapter 8 | Desserts and Baked Goods
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Dessert Sauces ▪ Caramel Sauce
▪ Cooked sugar caramelized with butter
▪ Sometimes have added cream
▪ Greater the heat, the darker the color (ideal: golden amber brown)
▪ Longer the cooking time, more sugar crystals will develop (harder
the caramel)
▪ If overcooked, sauce will become too thick
▪ Butterscotch-Flavored Sauce:
• Caramel sauce with added vanilla & brown sugar
8.6 Chapter 8 | Desserts and Baked Goods
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Dessert Sauces ▪ Chocolate sauce is a family of sauces and
syrups with cocoa or melted chocolate as
the base.
▪ Usually some butter & corn syrup to maintain
flowing quality
▪ Some will harden when cooled (ex. Chocolate
Fondue)
• If truly a syrup, sauce will remain liquid when
cooled
▪ Hardened shells over ice cream:
• Use a special formulation of chocolate with a
saturated oil
8.6 Chapter 8 | Desserts and Baked Goods
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Custards &
Souffles
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Today’s Objective
Be able to answer these questions...
How is custard prepared and
what are its different
varieties?
How does a souffle vary from
custard?
How can I prepare a souffle to
maximize height and
deliciousness?
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Custards• Any liquid thickened by coagulation of egg
proteins.
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Custards• Consistency depends on:
– ratio of eggs to liquid
– whether whole eggs or just yolks are used
– type of liquid used
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Stirred Custards• Are cooked on top of the stove.
• They must be stirred throughout to stabilize the eggs and prevent curdling.
• They can be used as a dessert sauce, incorporated into a complex dessert or eaten alone.
• Common stirred custards are:– Vanilla custard sauce
– Pastry cream
– Sabayon
– Curd fillings
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Baked Custards
• Baked custards are liquids thickened by the
coagulation of egg proteins, although the
thickening occurs in the oven.
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Baked Custards
• The container of liquid custard is usually placed in a water bath before cooking to protect the eggs from curdling.
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Types of Baked Custards• Baked custards can be simple egg and milk
mixtures such as flan or include other ingredients are suspended in the mixture:– Cheesecake
– Rice pudding
– Bread pudding
– Quiche
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Soufflés
• Light, fluffy baked custards.
• Start with a custard base and are then:
– often thickened with flour
– lightened with whipped eggs
– baked
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Soufflés
• The air in the egg whites expands to create light, fluffy texture that causes the mixture to rise.
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Soufflés
• Soufflés will collapse very quickly when removed from the oven.
NO. YES!
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Upcoming Labs…
Baked Custard: Crème Brulee
https://www.youtube.com/watch?v=ZPz7FP15OCs
Chocolate Soufflé
https://www.youtube.com/watch?v=kNqHPmKwmEk