CHAPTER 35 CUSTARDS, CREAMS, PUDDINGS, FROZEN DESSERTS AND DESSERT SAUCES - PowerPoint PPT Presentation

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CHAPTER 35 CUSTARDS, CREAMS, PUDDINGS, FROZEN DESSERTS AND DESSERT SAUCES

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CHAPTER 35 CUSTARDS, CREAMS, PUDDINGS, FROZEN DESSERTS AND DESSERT SAUCES
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CHAPTER 35 CUSTARDS, CREAMS, PUDDINGS, FROZEN DESSERTS AND DESSERT SAUCES

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  1. CHAPTER 35CUSTARDS, CREAMS, PUDDINGS, FROZEN DESSERTS AND DESSERT SAUCES Gilbert Noussitou 2010

  2. Safety Alert: Eggs and Sanitation • All egg products are high-protein foods that are easily contaminated by bacteria that can cause food-borne illnesses • Keep clean, including your hands • When separating eggs, minimize contact with your hands • Heat milk prior to making custards • Chill finished product quickly • Do not use fingers to taste • Do not store custards at room temperature • Purchase pasteurized products if possible Gilbert Noussitou 2010

  3. Stirred custards Vanilla custard sauce (Crème Anglaise) Sabayon Curd Fillings (lemon, lime) Baked custards Crème caramel Crème brûlée Cheese cake Custards Custard are any liquid thickened by the coagulation of egg protein Gilbert Noussitou 2010

  4. Custard puddings (Starch thickened) or Creams Cornstarch pudding (Blancmange) Pastry cream Chocolate pudding Etc. Baked puddings Rice pudding Bread pudding Soufflés Puddings Puddings are generally custards thickened with the addition of a starchy ingredient Gilbert Noussitou 2010

  5. Vanilla Custard Sauce Gilbert Noussitou 2010

  6. Creams • Crème Chantilly • Bavarian cream • Charlotte Royale and charlotte Russe • Chiffon • Mousse Gilbert Noussitou 2010

  7. Stir-frozen Ice creams Gelatos Sherbets Sorbets Granités Still-frozen Frozen soufflés Marquise Neapolitans Semifreddi Frozen Desserts Gilbert Noussitou 2010

  8. Lemon Sorbet Gilbert Noussitou 2010

  9. Dessert Sauces • Fruit purées • Coulis • Caramel sauce • Chocolate syrup Gilbert Noussitou 2010

  10. Dessert Sauces Raspberry Coulis Caramel Sauce Gilbert Noussitou 2010