section six unit 11
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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. - PowerPoint PPT PresentationTRANSCRIPT
American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved
Section SixUnit 11
Creams and Custards
2American Culinary Federation: Baking Fundamentals © 2007 Pearson
Education. Upper Saddle River, NJ 07458. All Rights Reserved
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
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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
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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
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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
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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
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Dairy Products
Cultured buttermilk Yogurt Whipping cream
Type of Cream % ButterfatLight cream 16% – 20%
Medium cream 20% – 25%
Whipping cream 28% – 32%
Heavy cream 32% – 36%
Extra heavy cream 40%
Half & Half 10% – 12%
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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
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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)
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English Sauce (Sauce Anglaise)
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English Sauce Recipe
English Sauce (Sauce Anglaise, Vanilla Sauce)
IngredientsWeights
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
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Sauces
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Caramel Sauce Recipe
Caramel Sauce
IngredientsWeights
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.
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Orange Sauce Recipe
Orange Sauce
IngredientsWeights
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
liquor1 oz 30 g
- Add liquor to taste. Let cool and serve.
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Chocolate Sauce Recipe
Chocolate Sauce
IngredientsWeights
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).
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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
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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
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Custards
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Vanilla Custard Recipe
Vanilla Custard (Baked)
IngredientsWeights
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.
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Crème Caramel Recipe
Crème CaramelIngredients Weights Notes:English Metric
CaramelSugar 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
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Crème Brulee Recipe
Crème Brulee
IngredientsWeights
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
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Pastry Cream
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Pastry Cream Recipe
Pastry Cream
IngredientsWeights
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.
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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
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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
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Puddings
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Puddings (continued)
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Vanilla Pudding Recipe
Vanilla Pudding
IngredientsWeights 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.
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Chocolate Pudding Recipe
Chocolate Pudding
IngredientsWeights
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.
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Tapioca Pudding Recipe
Tapioca Pudding
IngredientsWeights
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 gEgg 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
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Rice Pudding Recipe
Rice Pudding
IngredientsWeights
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
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Bavarian Cream Recipe
Bavarian Cream
IngredientsWeights
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.
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Soufflé
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Cheese Soufflé Recipe
Cheese Soufflé
IngredientsWeights
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
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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