PAGE 28 DESSERT H2013/14/

DESSERT

OBJECTIVES General Objective:

Understand general items and fundamental concepts of general popular desserts

Specific objective: At the end of the unit you will be able to: name types of desserts. recall preparation of desserts.

describe types of desserts.

choose appropriate types of dessert according to a course meal.

14.0 DESSERT

This is the last course of a meal. Pastries, cakes and yeast goods form the basic types from which many delightful desserts are made. People from all walks of life all over the world love desserts even though they constantly worry about their diet. Nowdays in France, dessert comprises of cheese, sweet dishes, and fresh fruits. In an ordinary menu, cheese alone sometimes replaces the dessert, especially at lunchtime.

The word dessert comes from desservvir (to remove that which has been served) and consequently means everything offered to guests after the previous dishes and corresponding serving utensils have been cleared away. However, its meaning has gradually changed, especially as far as sweet dishes are concerned. Desserts are often presented in a magnificent style.

In ancient times, meals generally ended with fresh or dried fruits, milk or cheese dishes, or honey. When choosing a dessert, the nature and quantity of food served in the previous course must be taken into consideration and at the same time, the need for a well balanced menu is required. The wide range of hot and cold desserts now available simplifies the task of choosing an appropriate dessert.

14.1BASIC WORKING TERMINOLOGIES AND TECHNIQUES

Kneading

Kneading is the process of mixing flour and other ingredients with the correct amount of liquid until it forms smooth, elasticated dough.

Creaming

Creaming is a method of mixing foods with a high fat content in order to incorporate air and make the mixture lighter. Mixing may be done either mechanically or manually.

Whisking

Whisking is a method very much like creaming. It uses fast movement to incorporate maximum air into liquid ingredients, to achieve foam. Like creaming, whisking can also be done mechanically or manually in a suitable bowl. Once the mixture start to form, whisking needs to be continuous until the desired stage is reached.

Rubbing-in

The rubbing-in method is generally used for making short or sweet pastry. The purpose of rubbing-in is to make a lighter pastry. During baking, the moisture from the fat becomes pockets of steam which make the pastry expand. For best results, all the ingredients should be cold, with liquid ingredients added in all at once to the flour and fat mixture. Do not over-mix, as this will toughen the pastry. Combine to bind all the ingredients. Cover and rest the pastry in the refrigerator before you use it.

Folding-in

This is a method of combining other ingredients into the aerated mixture so that there is little reduction in lightness or volume. This is achieved by turning the mixture over gently, using a large spoon or your fingers while adding the other ingredients gradually. The mixture must be lifted and and folded over gently. Make sure you reach to the bottom of the bowl. Do not over-mix the mixture.

Docking

This means making small holes in pastry goods to allow the steam to escape during baking process. Docking prevents the pastry from lifting and going out of shape. You can use a docker (an instrument containing spikes) or a fork.

Blind baking

This is the process of baking pastry moulds lined with a greaseproof paper placed on top of the pastry and filled with dried beans or rice etc. This is to prevent the pastry from either rising or developing bubbles or shrinking during baking. The pastry may be baked half done or completely done according to recipe requirements. If you want to bake the pastry completely, remove the paper and beans when the pastry edges are set and lightly browned so that the base also turns colour.

Proving

Proving means allowing dough product containing yeast to grow in size before being baked. Proving is usually done in a cabinet in which warmth and steam are applied so that the goods are prevented from developing a skin, and will grow to a regular shape. Over-proving will cause the product to rise too much. Then during baking it is likely to collapse because its structure is too weak.

Knock back

This term refers to re-kneading the yeast dough after it has initially been proved and raised to be less than one and a half times its original size. Knocking back expels the gases and re-introduces fresh oxygen which stimulates the yeast and ensures a more even texture. The dough is strengthened through this process.

Pinning or rolling

Rolling dough or pastry to the thickness and size required is a very important process. You can use a rolling pin or a pastry brake a roller-type machine turned by hand or electric motor. Best results are achieved when pastry is rolled out on a smooth, cool surface.

Piping

This is the process of forcing out and piping various mixtures from a piping bag. The bag may be fitted with a piping nozzle to achieve certain decorative effects. Avoid trapping air in the mixture. Do not overfill the bag, or you will be in trouble when you start squeezing to do the piping.

14.2 SWEET AND SHORT PASTRY

Sweet pastry can be used to make flans, pies, tarts, tartlets, Petit Four secs, biscuits or as bases for gateaux and cheese cakes. This versatile pastry should melt in the mouth. Short pastry is also used to make flans, pies, tarts and tartlets. It is used mainly to make savoury products which do not have the sugar contained in sweet pastry.

The word pie, tart and flan have various meanings in different countries. A pie usually consists of a pastry case with filling that is covered with pastry or in the case of a Raspberry Meringue pie, with meringue. Tarts may be left open to reveal a filling of fruit, custard or flavoured creams, or partly covered with a decorative lattice of pastry strips, as in a Linzer or a Mushroom Custard Tart.

Flans are an open sweet or savoury tart with no top. Fillings may be added either before or after the dough is baked. However when the dough is covered with a filling and then cooked, the moisture of the filling with a high liquid content can result in a soggy base. To minimize this risk, sprinkle cake or bread crumbs over the dough to absorb some moisture from the filling, or brush a film of egg on the dough in the case of Custard Tarts. But the most effective method may be to pre-bake cases before filling.

Tartlets of various shape, and size (e.g. boat shaped or Barquettes) in either short or sweet paste, are handled in the same way as flans and tarts. To achieve success in making these pastries it is important to select the correct ingredients and adopt the correct procedures.

14.2.1 Ingredients

The basic ingredients for sweet and short pastry are flour, fat, and sugar, usually in the ratio of 1 part sugar, 2 parts fat and 3 parts flour. (1:2:3). Other ingredients for sweet pastry are almond meal, eggs, milk, water, baking powder, salt, and flavouring agents such as vanilla, lemon, cocoa, cinnamon, cardamom and etc. For short pastry cheese, paprika, herbs, caraway, poppy seeds and other flavourings, are used.

14.2.2 Working Techniques

All of the techniques you will use in the production of pastries have been described in the previous section before.

Creaming

Rubbing in

Folding in

Docking

Blind baking

Pinning or rolling, piping and baking

14.2.3 Methods of Preparation

There are three methods of making sweet pastry. Short pastry can be made by the first two methods with the sugar omitted.

Rub-in method

Creamed method fat and sugar

Creamed method

14.2.4 Lining of the Tins

Only use the amount of dough you need to fill the tins. Lightly grease the moulds. Dust bench, paste and rolling pin with flour and roll out the paste/dough to the desired thickness. Make sure the paste/dough is larger than the tin, to allow for the edges to be formed. Roll the paste carefully onto a rolling pin and unroll evenly across the tin. Press the paste gently to the base and sides evenly to let the air out and to obtain even thickness. Allow the surplus paste to fall over the outside edge of the tin. Remove or cut it by rolling the pin over the rim. Use your thumb to give a scalloped edge. Dock the bases. Allow it to rest in the fridge.

Figure 14.1 : Lining of the Tins

14.2.5 Suitable Fillings for Basic Paste Products

Sweet pastry cases

Flavoured pastry creams or instant custards e.g. chocolate, vanilla etc.

Mousses

Combinations of rice and fruit mix fillings, sago, semolina, dried fruits etc.

Marzipan based fillings (cream and chocolate based)

Individual fruits may be prepared in a variety of ways peeled, whole, dried, crystallized, poached and marinated, e.g. apples in lemon juice.

Custard based, e.g. Lemon Meringue Pie.

Savoury pastry cases

Savoury bchamel or veloute based mixtures e.g. Mornay with fish

Quiches (savoury custards) cream and egg based, with a wide range of varieties e.g. asparagus quiche, chicken and mushroom, etc.

Cooled vegetables, fish and meats.

Ricotta and cheese based cases for hors doeuvres.

Savoury mousses.

Toppings and glazes for sweet and short pastry products Sweet and short paste can be glazed with egg-wash (a mixture of egg yolks with some milk or water) before cooking. The pastry will appear golden brown and glossy after the baking process, e.g. biscuits.

Sweet pastries, such as fruit flans, can be glazed with gelatine based glazes (such as hot fruit flan gel) at the final stage. This gives the product:

longer shelf life

nice gloss and sheen look for better presentation

extra moisture and flavour

firmness, keeps fruit in place

Sweet pastry products, such as Dutch tart, can be glazed with hot apricot glaze and fondant icing.

Sweet paste, such as biscuits, can be brushed with a hot Arabic gum solution immediately on removal from the oven, to give them a nice glaze.

Nuts roasted golden brown can be sprinkled on top of pastries, after being glazed with apricot glaze or fruit gel, e,g. border chopped almonds on fruit flan.

Fresh flaked nuts could be sprinkled on pastry glazes (with egg-wash) before the baking process, e.g. almond shortbread biscuits.

Baking of savoury and sweet paste products Resting the pastry is essential in order to make the paste cooked nicely when baked as to avoid shrinkage.

Savoury and sweet paste products should initially be baked at medium heat. This is to allow steam to form out of the fat and set the starches as quickly as possible, so the fat does not run out of the pastry. Ideal temperatures are between 190C 219C.

When temperatures is too high, the pastry will brown on the outside, while the inside will stay undercooked.

Once the pastry is dry and lightly coloured, the pastry can be baked on a lower temperature of 180C, to dry further and colour evenly.

Baked pastries must be cool on a rack so that further evaporation of moisture can take place, allowing a crisp pastry to be achieved.

14.2.6 Storage Requirements

a) Storage of uncooked pastry

Cut the pastry into smaller potions before wrapping and placing them in the refrigerator. Smaller portion can be taken out as needed, and do not take a long time to come back to ideal room tempreture for pinning and rolling.

Wrap the pastry carefully in food plastic wrap, to make sure it does not dry out.

Sweet and short pastry can be kept in the refrigerator for up to 5 days

They can be kept in the freezer for up to three months, under the same condition as storing in the refrigerator.

b) Storage of cooked pastry.

Cooked pastries with filling (in other words,dry pastries,such as pastry shell,biscuits and etc) should be kept in air tight containers in a cool dry place.This is to prevent them from going soft,as the sugar in the pastry is hygroscopic(attracts moist).They keep up to 5 days.

Cooked pastries with fillings such as flans, custard, pies and etc, should be kept in refrigerator or very cool place for not longer than a day.

Some cooked pastries with filling can be frozen for example Quiches. They have to be stored separately in boxes and can last not longer than 3 months.

Sweet and short pastry products can be frozen unbaked or baked. When you plan to freeze baked item, they should be under baked so that once they are defrosted they can be put in the oven for a short time to bring out their fresh flavour.

c)Arrangement of sweet pastry products for restraint trolley.

Sweet pastry products are served differently according to their size. Bite size products such as petite fours and biscuits are served after a meal and presented on a clean doilied plate or platter

Individual products for afternoon tea, such as tartlets, are lined up on clean doiled platters or clean mirror. Take colour contrasts into consideration when arranging the products.

Larger pastries such as fruit flan, apple pies, Dutch tarts etc, are presented on cakes stands lined with doillies.

14.2.7 Working Tips

Weigh and measure ingredients correctly. This is especially important when working with small quantities

Sift flour to aerate and remove impurities

When using cocoa powder, baking powder should be sifted and blended thoroughly with the flour.

Keep all ingredients in room temperature.

Do not over work pastry.

Do not roll out more pastry than is needed for the size of your rolling pin.

Avoid using excess flour to role out the pastry, as it will dry up and crack the pastry. Some egg white may be mixed into the pastry if this occurs.

Cover the rest of the pastry before pinning out. Short pastry requires approximately half an hour in a cool place or n the refrigerator, to be ready to use. Sweet pastry should be allowed to become firm in the refrigerator before use. It may need further mixing to make it pliable for pinning out.

Short pastry has a shorter shelf life than sweet pastry. It takes on a dull, grey colour after approximately 24 hours. The key factors in the storage of both pastries are the type of the fat used (butter will go rancid in the storage), moisture content, how well it has been covered and the temperature at which it has been stored. Take the pastry out of the refrigerator before using because it will start to sweat on the bench when you are pinning it.

Rest all products prior to baking, preferably in a fridge to minimize shrinkage

14.3 SPONGES AND CAKES

Cakes in trade terms generally refer to a cake made from flour, sugar, fat and egg. It may contain milk, baking powder, fruit, nuts and other flovourings.. Cake is usully heavier than sponge. The name given to the cake usually refers to the filling and main flavour used such as lemon cream gateau.

The foundation of a good cake begins with the base. Every effort and care needs to be taken in preparing the base as there is no advantage in decorating poor quality bases in an attempt to make them look better. The purpose of decorating a cake is to make it more appealing to the eye and to the palate. The decoration of a cake is wholly satisfying because it enables you to express yourself in a creative manner.

In this module we will consider traditional meringue based sponge cakes, as well as genoises and fruit cakes, giving you an opportunity to prepare and decorate a variety of basic cakes and petit fours glaces with a genoise base or a rich marzipan sponge base.

14.3.1 Ingredients

The main ingredients you require for the preparation of cakes are eggs, flour, fat, baking powder and emulsifier

Eggs

When using eggs in cake preparation you should warm the eggs either by placing eggs in hot water or by warming them along with weighted sugar with a gentle heat over a bain marie. The reason for doing this is to produce strong whisked foam which has the stability to withstand the additional mixing of other ingredients. If the foam loses its incorperated air, it would turn out as a heavy cake. Warming the eggs will also prevent the curdling of mixture when fat, sugar, and eggs are creamed together. Eggs can be separated and the white whisked separately to make the cake lighter.

Sugar

When preparing a sponge batter use castor sugar because it is easily dissolved in the batter

Flour

All cakes of a light nature need a weaker, soft flour (one with low glutten) to obtain a more crumbly result. If these type of flour is not available, an all purpose flour can be used with the addition of some corn flour to make it softer.

Baking powder

This is used to aerate the cake. Make sure that it is weighted correctly and shifted several times with the flour to ensure that the cake is not over or under aerated and the distribution is even through. Cake mixtures should be cooked immediately or the gases emitted from the baking powder will start to develop and break out of the batter

Fat

Butter is recommended. For creaming purposes, butter should be soft, not oily. The more fat is used for a sponge batter, the heavier it will be.

Emulsifier

Commercially prepared stabilizers are used in sponge batters to help keep the batter from breaking down, thus retaining a perfect light emulsion.

Other ingredients

Marzipan, glycerine, powder, nuts, spices, alcohols, yeast, honey, flavouring essence etc.

14.3.2 Working Techniques

All the technique you will use in the production of cakes and sponges have been describe in the section Basic Working terminology and technique. Refer back to that section if you are not sure at any point.

The techniques you will be using in this section are:

Piping

Creaming

Folding

Whisking

Cake Decorating

When decorating a cake, aim to keep it simple in designs and should be piped evenly and neatly pressed. Compatible creams, soft icings and chocolate should be used on lighter varieties of cakes. To coat a cake, place it on a turntable or, if one is not available, use an inverted plate placed on a saucer. The final smoothing can be best achieved by using a platic scraper.

Portioning Cake for Service

Cake are portioned differently according to their height, weight, types of filling, richness, time of the day and establishment in which they are served e.g. the type of customer. Make sure that every cut has a garnish. Slices are rearranged to form the shape of the original cake, which prevents them from drying out too much. Use cake spatula to serve the cake.

14.3.3 Preparing Sponge Batter

a. Warm

Mix the sugar and egg together and warm to a maximum of 55C to melt the sugar, whisking over bain marie until it becomes thick like the consistency of thick cream (ribbon stage). When this stage is reached, continue to whisk the mixture away from the heat vigorously until it cools to approximately 24C. The flour is carefully folded in along with the melted butter, if any is used, and it should be at the same temperature.

Critical stages for warm sponge batter

Sift the flour two or three times. This gives extra aeration. Fold the flour gradually and gently through the mixture keeping it light and fluffy.

Do not over heat the butter as it will cook the eggs.

Bake the mixture immediately so it does not lose any of its lightness.

Note : Do not heat above 55C or the eggs will cogualate. The mixture will become thick and creamy and it will lose air. After this stage, the eggs will curdle. When butter is added to the basic or dry sponge mixture, it is called a genoise sponge.

Example of usage

Dry sponge eg Swiss Roll

Genoise sponge

b.Cold

First separate the eggs. Whisks the egg yolk with some of the weighted sugar. Whisk the whites with the remainder of the sugar. Blend the two together before carefully folding in the flour. Add the melted butter at the final stage if you are using this procedure. Critical stages for cold sponge batter

When whipping eggs whites make sure you use clean equipment

Separate the eggs carefully with no yolk in the whites

The same as warm batter procedure except that the mixture is not heated

Example of usage

Swiss roll

c.Commercial

The eggs, sugar, water, emulsifier and flour are all combined together in a machine bowl and whisked for approximately five minutes.The melted butter is folded into the emulsifier mixture.

Critical stages for commercial sponges

Do not whisk this mixture longer than five minutes or it will become too light and will collapse

Place the ingredients in correct order in the bowl as specified in the recipe, because lumps may form

Do not overheat butter

14.3.4 Preparing Cake Batters / Drop Batters

Method 1

First which fat and sugar until it becomes foam. Add the eggs gradually into the sugar and fat mixture. Fold in the flour to obtain a smooth mixture without lumps. Lastly add liquid, fruits, nuts etc, and blend carefully to ensure even distribution of cream.

Critical stages for cake batter method 1

Add egg one at a time as too many at once may split the mixture

Add a touch of flour if the mixture spilt

Fold in the flour gently, as excessive string may over work the gluten and the mixture will become stringy.

Example of usage

Fruit cake

Method 2

The fat and a part of the sugar are first creamed to light foam. Seperate the eggs and add the yolk gradually into the sugar and fat mixture. Whisk whites and the remaining sugar to a stiff meringue and carefully fold it into the mixture. Fold in flour to obtain a clear, smooth, mixture without lumps. Lastly add any liquids, fruits, nuts etc and blend carefully to ensure even distribution

Note : If any glycerine is used this is added to the eggs.

Critical stages for cake batter-method 2

Make sure all eggs are at room temperature as cold ones will set and curdle the butter

When whipping egg whites make sure you use clean equipment.

Separate the eggs carefully with no yolk in the whites.

Add eggs one at a time as too many at once may split the mixture.

Add a touch of flour if split.

Fold in the flour gently, as excessive stirring may over-work the gluten and the mixture will become stringy.

Example of usage

Madeira cake

14.3.5 Cake Topping, Glazes And Decorations

Types of cakeToppingsDecorations

Layered Genoise or dry sponge with fillings Masked cream

Masked, flavoured butter cream

Ganache coated

Icing coated

Fondant coated Piped cream

Chocolate garnishes

Fruits, nuts

Mazipan figures

Tarte tuile (tulip) paste garnishes

Pastillage flowers and garnishes

Madeira Cake Glazed with apricot jam

Dusted with icing sugar Sprinkle with roasted nut flakes

Glazed cherries and other fruits.

Fruit Cake Covered in marzipan

Royal icing

Pastillage Pastillage and royal icing garnishes piped and moulded.

Table 14.1 : Cake Topping, Glazes and Decorations

14.3.6

Storage Requirements

Types of CakeHowWhereLength of Time

Buttercream, GateauIn cake box, wrapped in plastic and dated.1. Fridge

2. FreezerFor 2 days, for up to 3 months

Fresh cream GateauIn cake box, wrapped in plastic and dated.1. Fridge

2. FreezerFor up to 2 days, for up to 3 months.

Swiss Roll jam filledWrapped in plastic.1. Fridge or Dry Place

2. FreezerFor max. 2 days.

For up to 3 months.

Madeira CakeWell wrapped in plastic and dated1. Dry Place, cool

2. FreezerFor max 2 days.

For up to 3 months.

Fruit Cake not icedWell covered in plastic and dated1. Dry Place, cool

2. FreezerFor 1 week

For 3 months

Table 14.2 : Storage Requirements14.4 PETIT FOURS

Petit Fours is the name given to a large variety of small cakes, pastries and biscuits that may be consumed in one, or at the most two, mouthfuls. They are usually served during dinners with coffee and liqueurs, placed on buffet or special party tables, used as decoration for special gateaux or charlottes, e.g. Charlotte Royal, or at any such function where elegance, variety and small quantities are of importance.

There are three types of petit fours:

Petit Fours Secs

Sec is a French word meaning dry. It is generally accepted that this type should not contain any cream fillings. They consist mainly of fancy biscuits, macaroons, shortbreads and meringues.

Petit Fours Glaces

Glace means iced. This kind of Petit pours has Genoise base filling, a thin top layer of marzipan and are then iced with fondant and decorated.

Petit Fours Frais

Frais means fresh fresh creams, mousses and fruits are used.

14.4.1 Ingredients

Ingredients are identical to those of cakes and sponges. If produced for commercial use, Petit Fours are decorated very simply and in the most rational manner possible. Glaced cherries, chocolate, coloured fondant, jelly or prefabricated decorations are used. For special occasions (e.g. buffets, weddings, competitions), Petit Fours can be decorated in a very skillful way, using chocolate or choux pastry ornaments, or glace fruits cut into different shapes. Different types, like small choux pastry pieces, small tartlets, Japonaise Babas, marzipan fruits and caramelized fruits, are sometimes used as Petit Fours.

14.4.2 Preparation Of Petit Fours

Petit Fours Secs

Dry Biscuits: Sweetpaste based

Macaroons and Japonaises

Puff Pastry based biscuits

Marzipan based biscuits

Petit Fours Glaces

Genoise based Petit Fours

a) Preparing the base

b) Icing the Petit Fours

c) Garnishes

Almond sponge based Petit Fours (German style)

French style, glaced Petit Fours

Marzipan based biscuitsPetit Fours Frais

Filled with creams, or product with a short shelf life such as fruits.

Examples: Small tartlets bite size clairs, choux buns, swan with butter cream or garnache filled biscuits, and etc.

Fruits

Glazed fruit can also be used as Petit Fours. Fruit can be glazed in hot sugar, then coated with a thin layer of crunchy sugar. Only small fruits preferably with a skin can be used for example strawberries, grapes, cherries, and etc.

14.4.3 Storage Of Petit Fours

Petit Fours SecsAirtight containers, in a dry, cool place for up to 1 week.

Petit Fours GlacesAirtight containers, in a dry, cool place for up to 1 week.

Petit fours FraisSafely covered, in the fridge for 1 day

Glace FruitsCaramelised:

Store in airtight containers, preferably with a product that extracts moisture from the air, e.g. silicagel.

The shelf life is only 1 day.

Cool dry place.

Glaced fruits and Dried Fruits:

Can be stored in a cool dry place, well covered in plastic or a container.

The shelf life can be up to 3 weeks (for quality and freshness)

Table 14.3 : Storage of Petit Four

14.4.4 Presentation

Petit Fours are generally served with coffee, after a meal. They are placed on the table on a clean doiled plate. For longer functions such as cocktail parties, Petit Fours can be served after the hors doeuvres. They are nicely and uniformy lined onto large clean doilied platters. Petit Fours for competitions can also be presented on spotlessly clean mirrors.

14.5 CHOUX PASTE

Choux paste is a versatile, partially pre-cooked paste that can be baked for use in pastries and gateaux, fried for use in potato dishes and fritters, or boiled in gnocchi dishes. Pastry products made from choux paste include clairs, Paris Brest, Gateau St. Honore, profiteroles, and many others. There are many recipes with varying formulae, each giving a product of a different consistency, depending on its purpose.

14.5.1 Ingredients

Flour

Medium or strong flour should be used because the higher gluten level will provide good elasticity.

Fats

Only butter should be used, as it gives flavour to the product. But margarine still can use.

Eggs

The quantity of eggs will depend on the degree of cooking and the type and amount of flour and fat used.

Other ingredients

Sugar, cheese, cocoa, dried fruit, flavourings, spices and etc.

Note: Commercial choux pastry pre-mixes are available. These require the addition of eggs and water.

14.5.2 Method Of Preparation

Place the fat and water in a pan and heat until the fat is melted and the water boils. The fat and water should boil simultaneously. The fat should be cut into small pieces to help it melt quickly, preventing the loss of water through evaporation. If water loss occurs, the pastry would contain too much fat, making it heavy.

Add the sifted flour all at once to the fat and water emulsion and stir continuosly with a wooden spoon. This will prevent lumps from forming in the paste. The flour should be added only when the fat and water has come to the coil. This paste, called a panade, is cooked until it releases bubbles from the side of the pan without sticking.

Add the eggs to the panada when the paste has cooled to approximately 60C. This paste does not require a resting period. It can be baked immediately after it is piped. Choux paste can be piped onto clean baking trays that are lightly greased. They can also be lightly floured. Bake at a high temperature (200-220C, depending on the size).

14.5.3 Storage

Baked products can be frozen. Lightly preheat them in the oven before using to give them a fresh flavour. Choux paste can be stored for up to twenty four hours, covered with cling wrap or similar. You may need to beat in a little egg to reconstitute the mixture before using it. Note, however, that there is no advantage in doing this when the choux is used to prepare pastries and gateaux.

14.5.4 Choux Pastry Products And Preparations

Choux pastry is very versatile and many products can be prepared out of this paste.

a. Chocolate Eclairs

Chocolate Eclairs are long shaped choux pastry cases, filled with either cream Chantilly, pastry cream or a combination of both. The top is covered with chocolate or with fondant mixed with chocolate.

b. Profiteroles

Profiteroles are small, bite-sized, round, bun-shapped pastry cases, which are filled with cream and can be served with chocolate sauce or dusted with icing sugar.

c. Choux Buns

Choux buns are longer, sphere-shaped choux pastry cases. They are filled with cream or flavoured whipped cream (e.g. coffee) and glazed with plain or flavoured fondant icing.

d. Swans

Swans are still very popular these days. The top of the oval shaped pastry case is cut off and halved. Swan necks are piped and cooked separately. The case is filled with pastry cream, fresh or canned fruit and cram Chantilly. The halved tops are places in the cream, standing up to form the wings. The neck is placed in the front. The finished product is dusted with icing sugar.

e. Paris Brests

Paris Brests are doughnut-shape choux pastry cases. The wheel-shaped pastry dough is piped onto trays with a star nozzle which gives swirl indentations. The pipe pastry is well egg-washed and sprinkled with almond flakes. It is dusted with icing sugar before being baked. When cooked and cooled, they are cut in half. The top is removed and piped up with whipped cream flavoured with nougat paste, and finally dusted with icing sugar.

Preparation of fruits, cream and custards used in choux pastry cases

Fresh FruitsFresh fruits can be placed in choux pastry cases. Soft varieties are preferable, e.g. melons, orange segments, berries, kiwi fruits, bananas and etc. These fruits need to be peeled and trated with lemon if they tum grey, e.g. banana.

Canned FruitsA variety of canned fruits which are well drained can be used, e.g. pineapple, apricots and etc.

CreamsFlavoured, whipped cream (firm peak) can be used.

CustardsInstant firm custard or flavoured pastry creams are also popular

Suitable glazes and topping for choux pastry products

ProductMethod

Fondant IcingFlavoured and coloured fondant.

Icing SugarDusting

Flakes AlmondsOnly used when pastry is glazed with egg-wash.

14.5.5 Platter Arrangement

Choux pastry products are presented on large clean platters lined with doilies. The pastries are correctly lined up by variety the range can be placed in order based on contrasting colours.

14.6 LOCAL DESSERT

In Malaysia most of the local dessert are served with coconut milk. Rice flour is frequently used as the main ingredients. You will find a few recipes for local desserts below.

Kuih Lapis

___ portion : 8 pax

QuantityIngredientsMethods

60 gm Shift Rice flour* Pour water and sugar in a sauce pan and heat until sugar has dissolved to make syrup.

1. Reduce the syrup temperature and add flour. Mixed evently until smooth.

2. Separate in to two parts with 2/3 is mixed with colour and 1/3 is left plain.

3. Steam the mould and pour cup of coloured mixture is poured. Do the layering process until all batter finished.

25 gmSugar

ct Salt

60 gmGranulated sugar

95 ml Water

1 NosPandan leaf

200ml Coconut Milk

ModerateColouring

Table 14.4 : Local Dessert, Kuih LapisPuding Sagu Gula Melaka

________________________Portion:5 Pax

QUATITYINGREDIENTSMETHOD OF PREPARATION

120 gmSagu 1. Wash and soak the sagu for 20 minutes.

2. Add water to sagu and heat.

3. Stir the sagu until it becomes clear.

4. Pour the sagu onto and sieve and let it coolunder running water.

5. Pour the sagu in a container.

litreWater

cupGula Melaka Preparation of syrup

1. Crush the gula melaka and stir in warm water

2. Add pandan leaf and pre heat.

60 gmGranulated sugar

1 nosPandan Leaf

100 ml Water

75 mlThick coconut milkHow to prepare:

1. Add in 1 to 2 cup of hot water into 15 ml coconut milk and let it cool. Add a pinch of salt. Put in the sagu, served with syrup, in a sundae glass.

A pinch Salt

Table 14.5 : Local Dessert, Sagu Gula Melaka

Activity 14A

TEST YOUR KNOWLEDGE BEFORE YOU CONTINUE WITH THE NEXT INPUT!

14.1 What do you understand by rubbing in process? Name the item that we rubbing in

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14.2

1. Vanilla Custard Sauce is known as ____________.

2. Vanilla sauce have_______________, ____________, and ___________.

3. __________ is considered a type of pudding.

4. Baked custard is _____rice pudding,bread pudding and hot souffle

5. __________ needs plenty of ingredients in early preparation, it is easier than preparing vanilla custard which normally ________while prepared.

6. The amount of the _________ influence the________of the texture, the more amount of egg is used the thicker the custard.

7. Product is not __________and easy to cut.

Feedback on Activity 14A

14.1 What do you understand by rubbing in process? Name the item that we rubbing in

Rubbing-in

The rubbing-in method is generally used for making short or sweet pastry. The purpose of rubbing-in is to make a lighter pastry. During baking, the moisture from the fat becomes pockets of steam which make the pastry expand. For best results, all the ingredients should be cold, with liquid ingredients added in all at once to the flour and fat mixture. Do not over-mix, as this will toughen the pastry. Combine to bind all the ingredients. Cover and rest the pastry in the refrigerator before you use it.

14.2

1. Vanilla Custard Sauce is known as crme anglaise.2. Vanilla sauce have smooth, shiny, and thick texture.

3. Baked Custard is known as a type of pudding

4. Baked custard is base of crme caramel, rice pudding, bread pudding and hot souffle.

5. Pastry cream needs plenty of ingredients in early preparation, it is easier than preparing vanilla custard which normally curd while prepared

6. The amount of the egg influence the thickness of the texture, where the more amount of egg is used the thicker the custard.

7. Product is not opaque and easy to break and cut

SELF-ASSESSMENT 14

You are approaching success. Try all the questions in this self-assessment section and check your answers with those given in the Feedback on Self-Assessment 14 given on the next page. If you face any problems, discuss it with your lecturer. Good luck. 1. What is petit four?

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2. What is chocolate clairs?

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3. What is Paris breast?

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4. List down the method of preparation of choux paste.

Feedback on Self-Assessment 14

1:

Petit Fours is the name given to a large variety of small cakes, pastries and biscuits which may be consumed in one, or at the most two, mouthfuls. They are usually served at dinners with coffee and liqueurs, placed on buffet or special party tables, used as decoration for special gateaux or charlottes, e.g. Charlotte Royal, or at any such function where elegance, variety and small quantities are of importance.

2:

Chocolate Eclairs

Chocolate Eclairs are long shaped choux pastry cases, filled with either cream Chantilly, pastry cream or a combination of both. The top is covered with chocolate or with fondant mixed with chocolate.

3:

Paris Brests

Paris Brests are doughnut-shape choux pastry cases. The wheel-shaped pastry dough is piped onto trays with a star nozzle which gives swirl indentations. The pipe pastry is well egg-washed and sprinkled with almond flakes. It is dusted with icing sugar before being baked. When cooked and cooled, they are cut in half. The top is removed and piped up with whipped cream flavoured with nougat paste, and finally dusted with icing sugar. Profiteroles are small, bite-sized, round, bun-shapped pastry cases, which are filled with cream and can be served with chocolate sauce or dusted with icing sugar.

UNIT 14

EMBED Word.Picture.8

INPUT

All the dessert nice to eat during it is still fresh

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