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Dessert Sauces

Dessert Sauces. Custards Crème Anglaise Sabayon Chocolate Ganache Caramel Fruit. Crème Anglaise (“English Cream”). Traditionally, a Vanilla-Favored Custard of Pourable Consistency French Vanilla Ice Cream: Thickened by Freezing Pastry Cream (Crème Pâtissière): Thickened by Cornstarch

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Dessert Sauces

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  1. Dessert Sauces • Custards • Crème Anglaise • Sabayon • Chocolate • Ganache • Caramel • Fruit CHRM 1120/O'Donnell

  2. Crème Anglaise (“English Cream”) • Traditionally, a Vanilla-Favored Custard of Pourable Consistency • French Vanilla Ice Cream: Thickened by Freezing • Pastry Cream (Crème Pâtissière): Thickened by Cornstarch • Crème Brulée: Thickened by Baking CHRM 1120/O'Donnell

  3. Make Crème Anglaise • Ratio: 4 parts milk/cream : 1 part yolk : 1 part sugar • 16 ounces of milk/cream (50/50 mix) • 6-7 egg yolks (about 4 ounces) • 4 ounces of sugar • 1 vanilla bean • “Scald” the milk/cream • Steep with vanilla bean 15 minutes, discard bean • Combine yolks and sugar well • Temper hot milk/cream into egg yolks and sugar • Add all back to sauce pan and cook until nappé (180˚F) • Strain, cool and hold for service CHRM 1120/O'Donnell

  4. 175˚F to 185˚F • Maximum temperature range for making a stirred custard. • The more dilute the yolks, the lower the curdling temperature. • Use a calibrated thermometer. • Bring heat up slowly. • Don’t forget carry-over heat-Use an ice-bath to stop cooking. • Some curdled eggs in the corner of the pan is normal. • Strain. CHRM 1120/O'Donnell

  5. Make Crème Anglaise Bring milk/cream to just a simmer. Aka, “scald” the cream. (After the cream comes to a simmer, remove from the heat and steep with and herbs, spices, etc.) Combine the egg yolks and sugar. CHRM 1120/O'Donnell

  6. Make Crème Anglaise Combine the egg yolks and sugar. Whisk about 30 seconds to ribbon consistency CHRM 1120/O'Donnell

  7. Make Crème Anglaise Temper the egg/sugar mixture with some of the hot milk. (Note the temp of the milk…should not be hotter than 170˚F.) Add back to saucepan and stir over low heat. CHRM 1120/O'Donnell

  8. Make Crème Anglaise Cook to nappé consistency. 180˚F-185˚F maximum. Strain CHRM 1120/O'Donnell

  9. Make Crème Anglaise Add flavorings, if any. Cool in an ice bath, cover and hold CHRM 1120/O'Donnell

  10. Make Crème Anglaise Serve as a sauce. Make ice-cream CHRM 1120/O'Donnell

  11. Flavor Additions • Added to hot milk/cream to steep • Vanilla Bean • Herbs and Spices • Coffee Beans • Cocoa Powder • Caramel • Added to the warm finished sauce • Vanilla Extract (or any extract) • Alcohols and Spirits • Chocolate • Fruit and Fruit Purees CHRM 1120/O'Donnell

  12. Sabayon (the sweet dessert version) • A foamy dessert custard made with wine. • The quality of the wine is very important. • Don’t confuse with a savory sabayon used in egg sauces • May be made with other fruit brandies or liqueurs • Made with Marsala wine, Italian zabaglione • Served as sauce, a thicker stand alone custard or frozen CHRM 1120/O'Donnell

  13. Make a Sabayon Combine eggs, sugar and wine Whisk over water-bath Whisk until light and foamy CHRM 1120/O'Donnell

  14. Ganache • Basic Chocolate Sauce • Ratio 1:1 (Equal Parts Melted Chocolate and Cream) • A thinner consistency (more cream) for pouring • Thicker (less cream) for glazes and fillings • A very thin consistency is used for making an ice cream • Butter adds shine • Liqueurs and extracts may also be added CHRM 1120/O'Donnell

  15. Make Ganache CHRM 1120/O'Donnell

  16. Using White Chocolate • Very sensitive to heat • Finely grate the chocolate • Use cream that has been heated only to 120˚F CHRM 1120/O'Donnell

  17. Caramel Sauce • Ratio, 1:2 , 1 Part Sugar and 2 Parts Cream • Melt Sugar until Caramel Colored • Whisk in Cream • Cool • Maybe finished with butter • Part or all of the cream may be replaced with water, fruit juice, coffee or flavored liquids • Spices and herbs may be used to infuse flavor • Butterscotch is made when butter is cooked along with the sugar CHRM 1120/O'Donnell

  18. Make Sauce Caramel Add sugar and water to a pot. Bring to a simmer over medium-low heat. CHRM 1120/O'Donnell

  19. Make Sauce Caramel Wash down any sugar that splashes on sides. This keeps crystals from forming. CHRM 1120/O'Donnell

  20. Make Sauce Caramel Hot! Chaud! Caliente! Caldo! ホット! When caramel begins to turn golden swirl the pan to mix. Continue to cook until a deep caramel color is formed. CHRM 1120/O'Donnell

  21. Make Sauce Caramel Off the heat, add cream. CAUTION! Whisk in butter and any flavorings. CHRM 1120/O'Donnell

  22. Make Sauce Caramel Off the heat, add cream. CAUTION! Cool and serve CHRM 1120/O'Donnell

  23. Cooked Sugar Stages • Thread Stage 230˚ F - 235˚ F (80%) • Soft-Ball Stage 235° F - 240° F (85%) • Firm-Ball Stage 245° F - 250° F (87%) • Hard-Ball Stage 250° F - 265° F (92%) • Soft-Crack Stage 270° F - 290° F (95%) • Hard-Crack Stage 300° F - 310° F (99%) • Clear Liquid Stage 320° F (100%) • Brown-Liquid Stage 338° F (100%) • Burnt-Sugar Stage 350° F (100%) CHRM 1120/O'Donnell

  24. Fruit Sauces • Purées • Simple pureed fruit • Coulis • A strained purée-no seeds or peel • Cooked or raw • May be finished with cream or butter • Use a sugar syrup to sweeten less than ripe fruit • Lemon juice will improve most fruit sauces • Fruit liqueurs and brandies may be used also • Frozen fruits can be excellent, quality varies CHRM 1120/O'Donnell

  25. Make a Berry Coulis CHRM 1120/O'Donnell

  26. Gastrique (Agrodolce, it.) • Sweet and Sauce • Caramelized sugar deglazed with vinegar • 1 part sugar : 2 parts white wine vinegar • Added to fruit sauces (savory and dessert) CHRM 1120/O'Donnell

  27. Saucing the Plate • Sufficient for the function of a sauce • Provide moisture and flavor. • Put extra sauce on the side. • Avoid putting sauce on items where texture may be affected. Seared, charred, grilled or breaded items. • Plate sauce sufficient to hold sauce’s temperature. CHRM 1120/O'Donnell

  28. Saucing the Plate: Mise en Place CHRM 1120/O'Donnell

  29. Saucing the Plate: Examples • A pool of sauce CHRM 1120/O'Donnell

  30. Saucing the Plate: Examples • Tadpoles and Descending Dots CHRM 1120/O'Donnell

  31. Saucing the Plate: Examples • Random CHRM 1120/O'Donnell

  32. Saucing the Plate: Examples • Wide and Narrow Tadpoles CHRM 1120/O'Donnell

  33. Saucing the Plate: Examples • A tadpole of sauce CHRM 1120/O'Donnell

  34. Saucing the Plate: Examples • A cordon (ribbon) of sauce CHRM 1120/O'Donnell

  35. Today’s Lab • Chocolate Brownie with Salted Caramel Ice Cream* • Each Team makes 4 Servings • Chocolate Ganache Tart with Raspberry Coulis • Each Team makes 4 Servings • Crème Caramel • Each Team makes 4 Servings • Pears Poached in White Wine with Sabayon Sauce • Soup of the Day: Egg Drop Soup • *Made in Class 6? CHRM 1120/O'Donnell

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