ICINGS & TOPPINGSICINGS & TOPPINGS

The dessert sauce and filling can be as The dessert sauce and filling can be as important as a pretty decoration on cake. Served important as a pretty decoration on cake. Served on a side in a sauceboat or presented on a on a side in a sauceboat or presented on a dessert plate, sauce, syrups and fillings can add dessert plate, sauce, syrups and fillings can add a tremendous amount to presentation as well as a tremendous amount to presentation as well as flavour of dessert.flavour of dessert.

BUTTER CREAMBUTTER CREAM – – The most common butter The most common butter cream is made with egg yolk with hot sugar cream is made with egg yolk with hot sugar syrup to a light mousse, light consistency and syrup to a light mousse, light consistency and then mixed with creamed unsalted butter. A then mixed with creamed unsalted butter. A lighter version uses egg white instead of egg lighter version uses egg white instead of egg yolk. Various flavorings such as coffee, yolk. Various flavorings such as coffee, chocolate, liqueurs and fruit purees are added to chocolate, liqueurs and fruit purees are added to make flavoured butter cream.make flavoured butter cream.

RECIPERECIPE Egg white – 225 gmEgg white – 225 gm Sugar – 450 gmSugar – 450 gm Butter Unsalted – 540 gmButter Unsalted – 540 gm In a saucepan, heat sugar and water till 121*C. In a saucepan, heat sugar and water till 121*C.

Beat egg white and slowly pour the hot syrup, Beat egg white and slowly pour the hot syrup, beating continuously till the entire mixture cools beating continuously till the entire mixture cools down and we get an Italian meringue i.e. a down and we get an Italian meringue i.e. a mousse like consistency. Add creamed room mousse like consistency. Add creamed room temperature butter.temperature butter.

BUTTER ICING –BUTTER ICING – This is a domestic version of This is a domestic version of butter cream. Consisting simply of equal weights butter cream. Consisting simply of equal weights (in most cases 1:2) of creamed butter and icing (in most cases 1:2) of creamed butter and icing sugar thoroughly beaten together. Flavouring sugar thoroughly beaten together. Flavouring can be added accordingly.can be added accordingly.

FONDANT –FONDANT – It is sugar syrup containing glucose It is sugar syrup containing glucose cooked to the softball stage, and then worked cooked to the softball stage, and then worked with a spatula on a marble top until it becomes a with a spatula on a marble top until it becomes a thick and opaque paste. Colouring and thick and opaque paste. Colouring and flavouring can be added to make variations. It flavouring can be added to make variations. It should be stored in a air tight sealed container.should be stored in a air tight sealed container.

PASTRY CREAM –PASTRY CREAM – Is also known as Is also known as confectioner’s custard. It is made with egg confectioner’s custard. It is made with egg yolk , sugar, milk & flour and can keep for yolk , sugar, milk & flour and can keep for 24 hrs. in a refrigerator. It is used to fill 24 hrs. in a refrigerator. It is used to fill éclairs, cream horns, cream puffs etc… éclairs, cream horns, cream puffs etc… and also as a garnish for tarts and flans. It and also as a garnish for tarts and flans. It made by mixing together flour, egg yolk, made by mixing together flour, egg yolk, corn flour, sugar and little salt to a paste. corn flour, sugar and little salt to a paste.

Sometimes butter is also added. Milk is Sometimes butter is also added. Milk is boiled with vanilla essence or vanilla boiled with vanilla essence or vanilla beans separately and the boiling milk is beans separately and the boiling milk is slowly mixed to a mixture. The mixture is slowly mixed to a mixture. The mixture is then placed at slow heat and stirred till the then placed at slow heat and stirred till the flour is cooked near boiling temperature. flour is cooked near boiling temperature.

Pastry cream has many applications, it can be Pastry cream has many applications, it can be thinned and used as dessert sauce, it is used as thinned and used as dessert sauce, it is used as a base for making hot soufflés, it is also used as a base for making hot soufflés, it is also used as topping for fruit tart and can be used as topping topping for fruit tart and can be used as topping for Danish pastry. Pastry cream is made with for Danish pastry. Pastry cream is made with flour or corn flour to stabilize the eggs. flour or corn flour to stabilize the eggs.

Recipe –Recipe – Milk – 1 litreMilk – 1 litre Egg yolks – 8 nos.Egg yolks – 8 nos. Sugar – 200 gmSugar – 200 gm Corn starch – 50 gmCorn starch – 50 gm Flour – 50 gmFlour – 50 gm Vanilla Sticks – For flavoringVanilla Sticks – For flavoring Butter – 50 gmButter – 50 gm

GANACHE –GANACHE – In its basic form Ganache is In its basic form Ganache is simply a flavoured cream made with simply a flavoured cream made with chocolate and fresh cream to which chocolate and fresh cream to which sometimes butter is added. It is used for sometimes butter is added. It is used for filling cakes ,decorating dishes and filling cakes ,decorating dishes and making petit fours. Ganache is usually making petit fours. Ganache is usually equal parts of chocolate and cream by equal parts of chocolate and cream by weight.weight.

Recipe –Recipe –Dark Chocolate – 1 and ½ kgDark Chocolate – 1 and ½ kgFresh Cream (Warm) – 1 LitreFresh Cream (Warm) – 1 Litre

CHOCOLATE TRUFFLE –CHOCOLATE TRUFFLE – It is confectionery It is confectionery made of chocolate melted with cream to which made of chocolate melted with cream to which sometimes butter and flavorings may be added. sometimes butter and flavorings may be added. It’s made with mixing two parts of dark sweet It’s made with mixing two parts of dark sweet chocolate and one part of cream.chocolate and one part of cream.

CREAM ANGLAISE -CREAM ANGLAISE - This classic vanilla This classic vanilla custard sauce is widely used as a base for custard sauce is widely used as a base for making ice-cream and other cold desserts, making ice-cream and other cold desserts, mousse & Bavaroise. mousse & Bavaroise.

A cream Anglaise is made by cooking a mixture A cream Anglaise is made by cooking a mixture of egg yolk, caster sugar and milk with vanilla of egg yolk, caster sugar and milk with vanilla essence on extract on a double boiler to a essence on extract on a double boiler to a sabayon stage.sabayon stage.

The egg yolk and sugar are whipped together The egg yolk and sugar are whipped together until light and fluffy and the essence is added. until light and fluffy and the essence is added. Finally milk is poured and mixture is thickened Finally milk is poured and mixture is thickened by stirring in a double boiler over simmering by stirring in a double boiler over simmering water. water.

Recipe –Recipe – Caster Sugar – 250 gmCaster Sugar – 250 gm Egg yolk – 18 nos.Egg yolk – 18 nos. Milk – 1 litreMilk – 1 litre Vanilla Extract – For flavoring Vanilla Extract – For flavoring

CHANTILLY CREAM –CHANTILLY CREAM – Chantilly cream takes it Chantilly cream takes it name from château of Chantilly outside Paris, name from château of Chantilly outside Paris, where the famous Chef Vatail worked in mid where the famous Chef Vatail worked in mid 1800’s. The only difference between Chantilly 1800’s. The only difference between Chantilly Cream and sweetened whipped cream is that Cream and sweetened whipped cream is that the addition of vanilla in form of essence powder the addition of vanilla in form of essence powder and sugar. Chantilly Cream should have a light and sugar. Chantilly Cream should have a light and fluffy texture and made with heavily whipped and fluffy texture and made with heavily whipped cream, which have higher fat content.cream, which have higher fat content.

ROYAL ICING –ROYAL ICING – Royal icing is made up of icing Royal icing is made up of icing sugar beaten to a smooth paste with egg white sugar beaten to a smooth paste with egg white and little lemon juice. It holds a crisp, stiff shape and little lemon juice. It holds a crisp, stiff shape that makes it possible to make ribbons, lattices that makes it possible to make ribbons, lattices and other geometric designs. Royal icing is and other geometric designs. Royal icing is traditionally used to decorate wedding cakes.traditionally used to decorate wedding cakes.

MARZIPAN –MARZIPAN – Almond paste often called marzipan is a Almond paste often called marzipan is a versatile durable alternative to soft icings and butter versatile durable alternative to soft icings and butter cream for many classical cakes. Almond paste is often cream for many classical cakes. Almond paste is often made with ground almond and sugar ground together made with ground almond and sugar ground together with egg white. Almond paste has a good malleable with egg white. Almond paste has a good malleable texture and being soft and pliable it can be rolled in to texture and being soft and pliable it can be rolled in to sheets and molded and slapped to make decorated sheets and molded and slapped to make decorated flowers etc…flowers etc…

FRANGIPANE –FRANGIPANE – It is a almond based filling used in a It is a almond based filling used in a numerous European tarts and pastries. In addition to numerous European tarts and pastries. In addition to give paste a delicious flavour the almond absorbs the give paste a delicious flavour the almond absorbs the moisture, which helps baked goods made with this filling moisture, which helps baked goods made with this filling to stay longer and fresher than other goods. Frangipane to stay longer and fresher than other goods. Frangipane is easily made by mixing pastry cream with ground is easily made by mixing pastry cream with ground almond and almond cream.almond and almond cream.