1. Cakes ChefMichaelScott LeadChefInstructorAESCA Boulder 2. Mixing Methods High Fat Based on the creaming method of fat & sugar Moist rather than crumbly Usually contain chemical leavening Butter cakes High ratio cakes Egg Foam Whipped eggs, either whole or separated No fat or very little fat Utilizes a syrup to moisten finished cake ChefMichaelScott LeadChefInstructorAESCA Boulder 3. Whipped Egg Cakes Genoise: European style Whole eggs are whipped with sugar Small amount of cake flour Small amount of fat folded in at the end Sponge cake Eggs are separated and each component is whipped separately Whites are folded into finished yolk foam Angel food No fat Egg whites only Large amount of sugar Chiffon Similar to sponge cake Uses vegetable oil for fat ChefMichaelScott LeadChefInstructorAESCA Boulder 4. High Altitude Adjustments Adjust leavening over 3000 feet Under whip eggs Reduce chemical leavening Increase temperature Sugar may need to be reduced ChefMichaelScott LeadChefInstructorAESCA Boulder 5. Butter creams All butter creams are based on emulsifying butter into a meringue Simple Butter cream (American no meringue) Powdered sugar and fat usually shortening Pasteurized eggs sometimes added Swiss meringue; whites heated w/sugar then whipped Italian; whites are whipped while hot sugar syrup is poured in French meringue is not used to make French Butter cream ChefMichaelScott LeadChefInstructorAESCA Boulder 6. Cheesecake baked custard Bake in water bath Can utilize a graham cracker crust or pastry crust Flavored with cheese Cream cheese Ricotta cheese Troubleshooting Avoid whipping batter, air bubbles will create cratering High heat will create leavening which will crack when cooled Crusts can become wet with spring form pans Large cheesecakes require long cooking time Avoid browning on top ChefMichaelScott LeadChefInstructorAESCA Boulder 7. Plated Desserts Assignment DueDay43 Must utilize proper techniques covered in class i.e. layer cake, cheesecake, mousse, crepes, basic pie dough, pate a choux Main Component Sauce Garnish ChefMichaelScott LeadChefInstructorAESCA Boulder 8. Quality Plated Desserts All Components Should Compliment the Final Dish in Multiple Ways Balance of flavors Not too sweet Complimentary flavors Textural components Use varying textures Usually used as a garnish Color variations Temperature variations All components should be edible ChefMichaelScott LeadChefInstructorAESCA Boulder 9. ChefMichaelScott LeadChefInstructorAESCA Boulder 10. ChefMichaelScott LeadChefInstructorAESCA Boulder 11. ChefMichaelScott LeadChefInstructorAESCA Boulder