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Chapter 35

Creams, Custards, Puddings, Frozen Desserts, and Sauces

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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 desserts6. Prepare dessert sauces.

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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.

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Simple Syrup

Equal weights of sugar and water. Heat the sugar and water to a boil,

cool - simple syrup.

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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:1. Wash down the sides of the pan with brush

dipped in water to remove crystals.2. When first bringing the mixture to a boil,

cover for a few minutes, condensed steam will wash down the sides.

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Stages of Sugar Cooking

Test the temperature with a candy thermometerStage °F °CThread 230 110Soft Ball 240 115Firm Ball 245 118Hard Ball 250-260 122-127Small Crack 265-270 130-132Crack 275-280 135-138Hard Crack 290-310 143-155Caramel 320-340 160-170

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Basic Custards and Creams

1. Crème Anglaise - vanilla custard sauce

2. Pastry Cream - contains starch thickeners that stabilize eggs

3. Baked Custard - used as a pie filling or stand alone dessert

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Puddings

It is difficult to give a definition because of the wide variety of puddings. Here only dessert puddings are discussed.

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Starch-Thickened Puddings

Cornstarch pudding or blancmange Cream pudding

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Baked Puddings

Custards that contain additional ingredients Such as pouring the pudding mix over

bread cubes and baking Rice pudding is popular and made from

cooked rice and custard

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Bavarians, Chiffons, Mousses, and Soufflés

Bavarians – also known as bavarian cream or bavaroise, have three basic ingredients:

1. Crème Anglaise2. Gelatin3. Whipped Cream

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Chiffons

Most popular as pie fillings, but also served as puddings and chilled desserts

The difference between chiffons and bavarians is the use of whipped egg whites instead of or in addition to whipped cream

Three types of chiffon bases:1. Thickened with starch2. Thickened with egg3. Thickened with egg and starch

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Mousses

Defined as a soft or creamy dessert made light and fluffy by addition of whipped cream, beaten egg whites, or both.

Please note: bavarians and chiffons fit this description

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Dessert Soufflés

Soufflés are lightened with beaten egg whites, baked.

Baking causes the soufflé to rise like a cake because the air in the egg expands.

There are 4 stage of preparation of dessert soufflés:1. Base2. Egg yolks3. Egg whites4. Baking

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Summary and Comparison Bavarian

Base: custard sauce Gelatin Whipped cream

Chiffon Base:

starch-thickened (fruit filling type) Egg-thickened (custard type) Egg- and starch-thickened (pastry cream type)

Gelatin Egg whites (Optional whipped cream)

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Summary and Comparison (cont’d)

Mousse Base: many varieties Little or no gelatin Egg whites/whipped cream

Soufflé Base: many varieties, usually contain

egg yolk Egg whites Baked

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Frozen Desserts

Classifications Ice Cream

Ice milk Frozen yogurt

Sherbet and ices Still-frozen desserts

Frozen soufflés Frozen mousses

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Production and Quality

There is a trend that more and more restaurants are making their own ice cream.

Quality factors of ice cream1. Smoothness2. Overrun3. Mouth feel or body

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Storage and Service

1. Store ice cream and sherbets at 0oF or lower

2. Service temperature 8o-15o F3. Do not pack the ice cream4. Use standard scoops for portion

control5. Measure syrups, toppings, and

garnishes for portion control

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Popular Ice Cream Desserts

1. Parfaits2. Sundaes or coupes3. Bombes4. Meringue glacée5. Baked Alaska6. Frozen éclairs and profiteroles

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Dessert Sauces

1. Custard sauces2. Fruit purées3. Syrups

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Copyright ©2007 John Wiley & Sons, Inc.