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Lecture Professional cooking (6/e): Chapter 35 - Wayne Gisslen

Chapter 35 - Creams, custards, puddings, frozen desserts, and sauces. After reading this chapter, you should be able to: Cook sugar syrups to the seven stages of hardness; prepare créme anglaise, pastry cream, and baked custard; prepare starch-thickened puddings and baked puddings; prepare bavarians, chiffons, mousses, and dessert soufflés; assemble frozen desserts; prepare dessert sauces. | Chapter 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces Chapter Objectives 1. Cook sugar syrups to the seven stages of hardness. 2. Prepare créme anglaise, pastry cream, and baked custard. 3. Prepare starch-thickened puddings and baked puddings. 4. Prepare bavarians, chiffons, mousses, and dessert soufflés. 5. Assemble frozen desserts 6. Prepare dessert sauces. Sugar Cooking Basic Principles A solution of syrup of sugar and water is boiled to evaporate part of the water. As the water evaporates the temperature of the sugar rises. If left cooking it will caramelize or turn brown and change flavor. Sugars cooked to high temperature will be harder than sugars cooked to low temperature. Sugar syrup cooked to 240o F is forms a soft ball when cooled. Sugar syrup cooked to 300o F is hard and brittle when cooled. Simple Syrup Equal weights of sugar and water. Heat the sugar and water to a boil, cool - simple syrup. Crystallization Graininess is a common fault in many . | Chapter 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces Chapter Objectives 1. Cook sugar syrups to the seven stages of hardness. 2. Prepare créme anglaise, pastry cream, and baked custard. 3. Prepare starch-thickened puddings and baked puddings. 4. Prepare bavarians, chiffons, mousses, and dessert soufflés. 5. Assemble frozen desserts 6. Prepare dessert sauces. Sugar Cooking Basic Principles A solution of syrup of sugar and water is boiled to evaporate part of the water. As the water evaporates the temperature of the sugar rises. If left cooking it will caramelize or turn brown and change flavor. Sugars cooked to high temperature will be harder than sugars cooked to low temperature. Sugar syrup cooked to 240o F is forms a soft ball when cooled. Sugar syrup cooked to 300o F is hard and brittle when cooled. Simple Syrup Equal weights of sugar and water. Heat the sugar and water to a boil, cool - simple syrup. Crystallization Graininess is a common fault in many candies and desserts. Graininess happens when cooked sugar crystallizes. To avoid crystallization during first stages of boiling: Wash down the sides of the pan with brush dipped in water to remove crystals. When first bringing the mixture to a boil, cover for a few minutes, condensed steam will wash down the sides. Stages of Sugar Cooking Test the temperature with a candy thermometer Stage °F °C Thread 230 110 Soft Ball 240 115 Firm Ball 245 118 Hard Ball 250-260 122-127 Small Crack 265-270 130-132 Crack 275-280 135-138 Hard Crack 290-310 143-155 Caramel 320-340 160-170 Basic Custards and Creams Crème Anglaise - vanilla custard sauce Pastry Cream - contains starch thickeners that stabilize eggs Baked Custard - used as a pie filling or stand alone dessert Puddings It is difficult to give a definition because of the wide variety of puddings. Here only dessert puddings are discussed. Starch-Thickened Puddings Cornstarch pudding or blancmange Cream pudding Baked Puddings