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Section Six Unit 11

Section Six Unit 11. Creams and Custards. Objectives. Define important sanitation and handling procedures for creams and custards Evaluate fluid milk products Describe cooking principles of creams and custards List the cooking steps for creams and custards. Terms to Know.

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Section Six Unit 11

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  1. Section SixUnit 11 Creams and Custards

  2. Objectives • Define important sanitation and handling procedures for creams and custards • Evaluate fluid milk products • Describe cooking principles of creams and custards • List the cooking steps for creams and custards

  3. Terms to Know Specific terms to know from this unit: • Balloon whip • Bloom • Chinois • Fluid milk • Homogenized milk • Liaison • Nappé • Pasteurized milk • Stiff peaks • Standardization • Tempering

  4. Food Safety Precautions • Ensure creams, custards, and fillings are cooled quickly and maintained at safe temperatures • Creams, custards, and fillings need special handling, especially during hot summer months • Since many creams are not baked, they spoil rapidly

  5. Food Safety Precautions • Specific precautions: • Maintain extreme cleanliness • Use only stainless steel containers • Use shallow pans to allow for quick cooling • Discard any leftover or day-old creams (harmful bacteria may not impart a bad taste) • Do not use hands for stirring

  6. Dairy Products • Milks • Whole – 3.25% milk fat • Pasteurized – heated for safety • Homogenized – will not produce cream layer • Standardized – to maintain consistent fat content • Vitamin D – fortified with Vitamin D • Low-Fat – 2% milk fat • Skim – <1% milk fat • Non-Fat / Fat-Free – <0.1% milk fat

  7. Dairy Products • Cultured buttermilk • Yogurt • Whipping cream

  8. Procedure for Whipping Cream • Chill the bowl, whisk, and cream • Whip using a balloon whip, using a steady, vigorous hand motion • Whip until it gets visibly thicker • Add sugar or desired flavoring • Continue whipping until cream forms stiff peaks

  9. Sauces, Custards, and Creams • Sauces (stabilizer = egg yolks w/ no starch) • English Sauce (Sauce Anglaise) • Custards (stabilizer = whole eggs and starch) • Vanilla Custard • Crème Caramel or Crème Brulee • Pastry cream (stabilizer = butter and egg yolks) • Puddings (stabilizer = flour, cornstarch, or gelatin) • Bavarian cream (stabilizer = gelatin) • Soufflé (stabilizer = whipped egg whites)

  10. English Sauce (Sauce Anglaise)

  11. English Sauce (Sauce Anglaise, Vanilla Sauce) Ingredients Weights Notes: English Metric Milk 1 lb 450 g - Add half of the sugar to the milk and cream. - Add the split/scraped vanilla bean to the milk/cream/sugar mixture. - Bring mixture to a boil and then remove the vanilla bean. - Mix the egg yolks with the remaining sugar. - Temper the egg mixture with the sugar mixture; then pour the egg mixture into the hot cream mixture. - Reduce the heat and stir constantly with a wire whip. - Stir until sauce has nappé consistency. - Remove the sauce from heat and strain it. - Cool the sauce in a cold-water bath. Stir during cooling to prevent formation of skin. Heavy cream 1 lb 450 g Sugar 8 oz 230 g Vanilla bean 1 each Egg yolks 8 oz 230 g English Sauce Recipe

  12. Sauces

  13. Caramel Sauce Ingredients Weights Notes: English Metric Heavy cream 2 lb 900 g - Heat cream to a boil and then turn off the flame (set aside). Sugar 1 lb, 2 oz 510 g - Cook sugar and corn syrup slowly to a golden caramel. Corn syrup 13 oz 370 g Butter 3 oz 90 g - Stir in butter, and then carefully stir in hot cream. Caramel Sauce Recipe

  14. Orange Sauce Ingredients Weights Notes: English Metric Apricot marmalade 7 oz 200 g - Combine all ingredients (except for liquor). - Simmer for 2 minutes, strain. Sugar 2-¾ oz 80 g Orange zest 1 oz 30 g Orange juice 3-½ oz 100 g Grand Marnier or apricot liquor 1 oz 30 g - Add liquor to taste. Let cool and serve. Orange Sauce Recipe

  15. Chocolate Sauce Ingredients Weights Notes: English Metric Heavy cream 1 lb 450 g - Heat cream, sugar, and butter over medium heat to dissolve sugar. - Bring mixture to a boil and remove from heat. Sugar 6 oz 170 g Butter 1 oz 30 g Unsweetened chocolate 4 oz 110 g - Add chopped chocolate stirring with a whisk until smooth. Vanilla ¼ oz 5 g - Add vanilla after mixture is cooled to 50°F (10°C). Chocolate Sauce Recipe

  16. Chef’s Tips – Sauces • Mixing half of the sugar with the milk/cream reduces the risk of scorching • Do not add the sugar to the eggs until just prior to mixing, as the sugar will chemically react with the eggs • Tempering the eggs is important, as adding them directly to the boiling milk/cream will cause them to scramble – create a liaison • After adding the eggs to the boiling milk/cream, turn the heat down to a simmer to prevent overcooking and scalding

  17. Chef’s Tips – Sauces (continued) • Use of a heat-resistant spatula will incorporate less air and will ensure reaching the sauce pan corners • Continuously stir to develop a rich consistency, as the sauce thickens - the stirring resistance will increase • Dip the sauce pan in cold water to keep the mixture from curdling • Always add extracted flavoring after the sauce has finished cooking, as the alcohol and associated flavors will evaporate if added before cooking

  18. Custards

  19. Vanilla Custard (Baked) Ingredients Weights Notes: English Metric Milk 2 lb 900 g - Heat milk and sugar to ~ 160°F (70°C). Sugar 4 oz 110 g Eggs 14 oz 400 g - Mix eggs and sugar until smooth. - Temper the egg/sugar mixture and then combine with milk/sugar mixture. Do not return to heat (combined ingredients should be ~110°F (43°C). Sugar 4 oz 110 g Vanilla extract ½ oz 10 g - Stir in vanilla extract and pour mixture in molds. - Bake at 300-325°F (149-163°C) in a water bath for 35 minutes (or until a knife comes out clean). - Remove from water bath and store in refrigerator. Vanilla Custard Recipe

  20. Crème Caramel Ingredients Weights Notes: English Metric Caramel Sugar 8 oz 230 g - Combine sugar, lemon juice, and water. - Caramelize it to a rich, golden brown. - Divide it between the bottoms of the ramekins. Lemon juice (fresh) 4 drops Water 3 oz 90 g Custard Milk 2 lb 900 g - Warm milk and ½ of sugar and then remove from heat. - Steep the vanilla bean in the hot milk mixture. - Combine egg yolks and remaining sugar and stir immediately. - Temper the eggs and then combine all ingredients. Do not return to heat. - Divide the custard mixture between ramekins. - Bake at 300°F (149°C) in a water bath for 35 minutes (or until the custard is set). - Refrigerate overnight before turning out and serving. Vanilla bean, split 2 oz 60 g Eggs, beaten 12 oz 340 g Egg yolks 2-½ oz 70 g Sugar 8 oz 230 g Crème Caramel Recipe

  21. Crème Brulee Ingredients Weights Notes: English Metric Cream 4 lb 1820 g - Warm cream, ½ of sugar, and vanilla beans. - Blend the remaining sugar with egg yolks and eggs. - Temper cream into egg mixture. - Strain and fill molds. - Bake at 325°F (160°C) in a water bath for 45 minutes (or until the custard is set). - Sprinkle tops with granulated sugar and caramelize under a broiler/salamander. Sugar 1-½ lb 680 g Vanilla bean 2 each Egg yolks 1 lb, 4 oz 560 g Eggs 4 oz 110 g Crème Brulee Recipe

  22. Pastry Cream

  23. Pastry Cream Ingredients Weights Notes: English Metric Milk 2 lb 900 g - Add ½ of the sugar to the milk and bring to a boil. Sugar 8 oz 230 g Eggs 4 oz 110 g - Mix together whole eggs, egg yolks, cornstarch, and remaining sugar, blending until smooth. - Temper the egg mixture with the milk mixture and then add egg mixture into boiling milk. - Stir constantly with wire whip. - Cook mixture over moderate heat until it comes to a boil. Remove from heat. Egg yolks 3 oz 90 g Cornstarch 3 oz 90 g Butter 1 oz 30 g - Cut butter into small pieces and add one-by-one to mixture. Let each piece melt before adding the next. Vanilla extract ½ oz 10 g - Add vanilla extract. Pour mixture into shallow pan to cool. Apply plastic wrap directly to the top of the cream to prevent crust from forming. Pastry Cream Recipe

  24. Chef’s Tips – Pastry Cream • Mixing half of the sugar with the milk reduces the risk of scorching • Tempering the eggs is important, as adding them directly to the boiling milk will cause them to scramble – create a liaison • Stir the mixture continuously with a whip, making sure the whip the bottom of the sauce pan to prevent overcooking

  25. Chef’s Tips – Pastry Cream (continued) • Cook over moderate heat and allow to come briefly to a boil (because of the dense cream, it will only consist of 1-2 large bubbles breaking the surface) • Cool quickly in a shallow pan (for increased surface area) • Place plastic wrap directly on surface to prevent condensation and crust formation

  26. Puddings

  27. Puddings (continued)

  28. Vanilla Pudding Ingredients Weights Notes: English Metric Milk 2 lb, 12 oz 1250 g - Add sugar to the milk and bring to a boil. Sugar 6 oz 170 g Milk 4 oz 110 g - Mix together milk, sugar, egg yolks, and cornstarch, blending until smooth. - Temper the egg mixture with the milk mixture and then add egg mixture into boiling milk. - Stir constantly with wire whip. - Cook mixture over moderate heat until it comes to a boil. Remove from heat. Sugar 4 oz 110 g Egg yolks 4 oz 110 g Cornstarch 2-½ oz 70 g Butter 2 oz 60 g - Cut butter into small pieces and add one-by-one to mixture. Let each melt before adding the next. Vanilla extract ½ oz 10 g - Add vanilla extract. Pour mixture into shallow pan or mold to cool. Apply plastic wrap directly to the top of the cream to prevent crust from forming. Vanilla Pudding Recipe

  29. Chocolate Pudding Ingredients Weights Notes: English Metric Milk 4 lb 1810 g - Add sugar to the milk and bring to a boil. Sugar 12 oz 340 g Milk 8 oz 230 g - Mix together milk, sugar, egg yolks, and cornstarch, blending until smooth. - Temper the egg mixture with the milk mixture and then add egg mixture into boiling milk. - Stir constantly with wire whip. - Cook mixture over moderate heat until it comes to a boil. Remove from heat. Sugar 6 oz 170 g Eggs 4 oz 110 g Cocoa 4 oz 110 g Cornstarch 3-½ oz 100 g Butter 2 oz 60 g - Cut butter into small pieces and add one-by-one to mixture. Let each piece melt before adding the next. - Pour mixture into shallow pan or mold to cool. Apply plastic wrap directly to the top of the cream to prevent crust from forming. Chocolate Pudding Recipe

  30. Tapioca Pudding Ingredients Weights Notes: English Metric Milk 2 lb 900 g - Boil milk. Add tapioca and cook until tender. - If pearl tapioca is used, soak in cold water for one hour first. Tapioca minute 2-½ oz 70 g Salt ¼ oz 5 g - Add salt, remove from heat. Egg yolks 3 oz 90 g - Stir in beaten egg yolks, sugar, and vanilla. - Return back to heat until mixture is brought back to a boil. Remove from heat. Sugar 3 oz 90 g Vanilla ¼ oz 5 g Egg whites, pasteurized 5 oz 140 g - Beat egg whites to stiff peak; add sugar gradually. - Fold into pudding and cool. Sugar 2 oz 60 g Tapioca Pudding Recipe

  31. Rice Pudding Ingredients Weights Notes: English Metric Milk 4 lb 1810 g - Combine milk, sugar, orange zest, and vanilla with rice; simmer until rice is tender. Sugar 6 oz 170 g Orange zest ¼ oz 5 g Vanilla extract ¼ oz 5 g Long grain rice 6 oz 170 g Sugar 2 oz 60 g - Combine sugar, cornstarch and eggs. - Gradually add to simmered mixture by adding 1 cup of hot milk mixture to egg mixture at a time. - Cook until final mixture returns to a boil. - Remove from heat and refrigerate. Cornstarch ½ oz 10 g Eggs 3 oz 90 g Rice Pudding Recipe

  32. Bavarian Cream Ingredients Weights Notes: English Metric Milk 1 lb 450 g - Add half of the sugar to the milk and cream. - Add the split/scraped vanilla bean to the milk/cream/sugar mixture. - Bring mixture to a boil and then remove the vanilla bean. Heavy cream 1 lb 450 g Sugar 4 oz 110 g Egg yolks 9 oz 260 g - Combine egg yolks with sugar and temper with hot milk mixture. - Cook slowly to 180°F (82°C). Do not boil. Sugar 4 oz 110 g Vanilla ½ oz 10 g - Add to the above mixture. Gelatin sheets 1 oz 30 g - Bloom gelatin in cold water and add to above mixture. Cold water 8 oz 230 g Heavy cream 2 lb 900 g - Cool mixture to 80°F (27°C). Whip heavy cream and fold into the cooled mixture. Bavarian Cream Recipe

  33. Soufflé

  34. Cheese Soufflé Ingredients Weights Notes: English Metric Butter 8 oz 230 g - Mix flour and butter. Bread flour 8 oz 230 g Milk 2 lb 900 g - Bring milk to a boil. Add butter/flour mixture. Mix well. Cool to 180°F (80°C). Egg yolks 12 each - Add egg yolks slowly to above mixture. Egg whites 12 each - Whip egg whites and fold into above mixture. Gruyère cheese 8 oz 230 g - Add grated cheese mixture to mixture in molds. - Add the balance of the mixture. Add salt and pepper to taste. - Bake at 350°F (180°C) for 15 minutes. Salt and pepper As needed Cheese Soufflé Recipe

  35. Summary • Stove top cooking includes custards, creams, sauces, and soufflés • Creams are stabilized with eggs, not flours (percent ratios will not apply to these recipes) • Creams can be used by themselves, or as a flavoring for other desserts • Other starches (rice, gelatin) can be used to provide texture to puddings • Creams, custards, sauces, and soufflés require special handling (proper refrigeration) due to high egg/dairy content

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