Presentation is loading. Please wait.

Presentation is loading. Please wait.

Chapter 14 Custards, Creams and Sauces. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking:

Similar presentations


Presentation on theme: "Chapter 14 Custards, Creams and Sauces. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking:"— Presentation transcript:

1 Chapter 14 Custards, Creams and Sauces

2 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Custards Any liquid thickened by coagulation of egg proteins. Consistency depends on: –ratio of eggs to liquid –whether whole eggs or just yolks are used –type of liquid used Custard can be stirred or baked.

3 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Stirred Custards Are cooked on top of the stove. They must be stirred throughout to stabilize the eggs and prevent curdling. They can be used as a dessert sauce, incorporated into a complex dessert or eaten alone. Common stirred custards are: –Vanilla custard sauce –Pastry cream –Sabayon –Curd fillings

4 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Baked Custards Baked custards are liquids thickened by the coagulation of egg proteins, although the thickening occurs in the oven. The container of liquid custard is usually placed in a water bath before cooking to protect the eggs from curdling.

5 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Types of Baked Custards Texture and flavor depend on quantity and types of ingredients used. Baked custards can be simple egg and milk mixtures such as flan or include other ingredients are suspended in the mixture: –Cheesecake –Rice pudding –Bread pudding –Quiche

6 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Soufflés There are light, fluffy baked custards. They start with a custard base and are then: –often thickened with flour –lightened with whipped eggs –baked The air in the egg whites expands to create light, fluffy texture that causes the mixture to rise. Soufflés will collapse very quickly when removed from the oven.

7 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Creams Refers to light, fluffy or creamy textured dessert items made with whipped egg whites, whipped cream or both. –Crème Chantilly – whipped, sweetened dairy cream –Bavarian creams – thicken with gelatin –Chiffons - thickened with gelatin. Lightened with whipped egg whites –Mousses

8 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Cream Components

9 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

10 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Dessert Sauces Provide moisture, flavor, texture and enhance presentation. Vanilla custard, the principal dessert sauce, is made with milk and cream. Other dessert sauces include: –Fruit and fruit coulis –Caramel –Butter –Wine –Chocolate

11 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products The advantages of these products are: –Speed –Quality control –Reduced labor costs For most mousses, gelatins or creams, milk or other liquid is added to a powder and then the mixture is whipped until the desired consistency is obtained. Cooking is usually not required although flan, pudding and baked custard mixes may require cooking.


Download ppt "Chapter 14 Custards, Creams and Sauces. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking:"

Similar presentations


Ads by Google