1. © 2009 Cengage Learning. All Rights Reserved. Chapter 15 Syrups, Creams, Custards, Egg Foams and Icings

2. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Sugar Solutions –A combination of sugar and water that is brought to a boil and cooked to a certain temperature –Baumé –Simple Syrup –30 Baumé Syrup –Cake Syrup

3. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Sugar Solutions –Ingredients and Process for Sugar Solution Cane sugar / Beet sugar Crystallization of sugar No impurity in sugar or water No agitation during cooking –Cooking Sugar Heated above the boiling point

4. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Creams Basic Creams and Custards –Whipped cream –Crème Chantilly –Cooked Stirred Custards Crème Anglaise Pastry Cream –Baked Custards Crème Brûlée Pot de Crème –Almond Cream

5. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Creams Basic Creams and Custards –Whipped Cream Heavy cream that has been whipped to increase its volume and lighten the texture 35-40% butter fat is desired Use cool cream and equipments depending on the room temperature Whip on medium speed –Crème Chantilly Vanilla-flavored whipped cream 15% of sugar based on the weight of the cream

6. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Creams Basic Creams and Custards –Almond Cream Used as a filling for a variety of baked goods Butter, sugar, eggs and nut meal Almond paste can be substituted with almond meal –Frangipane Lighter taste and texture than almond cream Two parts of almond cream to one part of pastry cream

7. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Creams Basic Creams and Custards –Crème Anglaise Cooked Stirred Custard Used as a base for dessert sauces, bases for ice cream, butter cream and mousse Never cooked above 180°F Crème Anglaise Ingredients and Variations

8. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Creams Basic Creams and Custards –Crème Anglaise Ingredients and Variations Milk and Cream Sugar Egg yolks Flavorings: vanilla, herbs, alcohols, nut pastes, chocolate Hot or Cold Infusion

9. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Creams Basic Creams and Custards –Preparing Crème Anglaise Bring liquid ingredients to a boil with half of the sugar Mix another half of the sugar with egg yolks, stir to combine Temper the hot milk and the yolk mixture together Cook the mixture to 180°F –Overcooking the mixture –Sanitations

10. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Creams Basic Creams and Custards –Pastry Cream Cooked, stirred custard Used fresh or baked Very versatile –Ingredients and composition Milk, sugar, eggs or yolks, cornstarch, butter Cornstarch thickens the cream and protects the egg protein from curdling Butter softens the texture

11. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Creams Basic Creams and Custards –Preparing Pastry Cream Same as Crème Anglaise, but pastry cream has to be brought to a boil Fully swell the starch and cook off starchiness Deposit into a shallow container to cool down quickly, and cover with plastic on contact –Pastry Cream Considerations Always cook in stainless steel pot Boil for 2 minutes Cool down quickly Syneresis

12. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Custards Baked Custards –Custard Base – contain whole eggs –Liquid – milk and/or cream –Sugar –Flavorings

13. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Custards Baked Custards –Crème Brûlée Rich custard with a thin layer of caramelized sugar Baked in a low, wide ramekin, then chilled to set after baking Before serving the custard is sprinkled with sugar and torched to burn the sugar –Crème Caramel Slightly firmer than crème brûlée Turned out of a mold before serving Caramelized sugar is poured into molds, then custard is poured in and baked

14. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Custards Baked Custard –Pot de Crème Chocolate is the most common flavor Cooked at a low temperature in water bath Served in the dish in which it was baked –Cheesecake Cream cheese, sour cream, butter, sugar, eggs and flavorings Set by coagulation of eggs Close attention is required to obtain a smooth batter Cooked at low temperature in water bath

15. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Advanced Creams –Combinations of basic creams –Additional components: gelatin, egg foams, nut pastes and chocolate

16. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Advanced Creams –Crème St. Honoré Also know as Crème Chiboust Pastry cream and French or Italian Meringue (4:1) Addition of gelatin for a stability –Process Melt bloomed gelatin in warm pastry cream Make French or Italian meringue Fold in the meringue into pastry cream Use immediately

17. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Advanced Creams –Crème Paris-Brest 100% pastry cream, 50% butter and 25% praline paste Butter stabilizes the cream –Process Smooth the pastry cream and the butter separately Add the praline paste to the butter and mix Add the pastry cream and mix Pipe immediately

18. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Advanced Creams –Diplomat Cream Pastry cream lighten with whipped cream and stabilized with gelatin Crème Legere –Process Whip the cream to a soft peak Whip the pastry cream until smooth Bloom the gelatin, melt and temper into the pastry cream Fold in the whipped cream just to incorporate Use immediately

19. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Advanced Creams Advanced Cream –Mousseline Cream Cross between pastry cream and butter cream Combine pastry cream and soft butter until light and fluffy –Process Make pastry cream base with half of the butter Once the cream is cooled, whip it until smooth Add room temperature butter and whip until full volume

20. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Advanced Creams Advanced Cream –Crémeux Crème Anglaise style custard thickened with butter and sometimes gelatin Variety of flavoring options –Process Add bloomed gelatin into crème Anglaise base to melt. Add desired flavoring. Once the cream is 86-95°F, add softened butter Use an immersion blender to emulsify the cream

21. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Egg Foams –Whipped whole eggs, egg yolks, or egg whites with sugar –Bases of many pastry items –Albumen –Cooked Egg Foam –Uncooked Egg Foam Egg Foams

22. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Egg Foams –Meringue Beaten egg whites stabilized with sugar Must be processed in fat-free environment Denatured protein forms new bonds and trap air and water in a delicate matrix Ratio of sugar to egg whites Additional Ingredients for Meringue –Cream of tartar –A mild acidic state strengthen the foam Egg Foams

23. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Egg Foams –Meringue Precautions for Meringue –Work with clean utensils –Egg whites temperature 59-68°F Categories of Meringue Development –Soft, Medium and Stiff Peaks Egg Foams

24. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Egg Foams –French Meringue Minimum of 1:1 egg whites to sugar Up to 1:2 egg whites to sugar –Process (1:1 egg whites to sugar) Whip the egg whites on medium speed with 1/3 of sugar until uniform small foams are formed Increase the speed and mix to stiff peaks Add the remaining sugar and mix until incorporated Egg Foams

25. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Egg Foams –Swiss Meringue More stable than French meringue Heat the egg whites and sugar before whipping –Process Combine the egg whites and sugar in a mixing bowl, heat over bain-marie as whisking. Once the temperature reached to the desired point (between 120-160°F), whip on medium high speed until stiff peaks form. Egg Foams

26. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Egg Foams –Italian Meringue Cooked meringue Commonly used in mousse, icing, topping etc Cooked sugar is poured over whipping whites –Process Cook the sugar to the firm ball stage. Once the sugar reaches to 240°F, start whipping the egg whites Slowly add sugar syrup once it reaches 246-250°F Whip at medium-high speed for several minutes then mix on a low speed until slightly cooled Egg Foams

27. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Egg Foams –Pâte à Bombe Cooked egg foam with egg yolk and cooked sugar Provides rich flavor and color –Process Cook the sugar to a firm ball stage Whip the egg yolk to a ribbon stage Process as in Italian meringue process

28. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Icing Used to fill, cover and decorate cakes, pastries and cookies Butter cream, glaze, fondant, ganache, flat icing, royal icing Protect the cake from drying out

29. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Buttercream –Basically, whipped butter sweetened with sugar, with sometimes additional egg foams –The fat determines the quality Butter Hydrogenated fat Icing

30. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Buttercream –Basic Buttercream Powdered sugar, butter and/or icing shortening Pasteurized egg whites, water or milk can be whipped in to provide moisture –Process Sift powdered sugar and add to a mixing bowl. Add the fat and mix to combine. Whip at a medium-high speed and add pasteurized egg whites or other liquid if using. Icing

31. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Buttercream –Swiss Buttercream Swiss meringue with softened butter –Process Prepare Swiss meringue Once it is at full volume and cool, slowly add the softened butter Whip until fully incorporated and light and fluffy. Icing

32. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Buttercream –Italian Buttercream Italian meringue with softened butter If butter was added while the meringue was still too hot, whip on high speed to emulsify –Process Make Italian meringue. Once cooled to room temperature, add the softened butter. Whip until light and fluffy and reserve. Icing

33. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Buttercream –French Buttercream Pâte à bombe and softened buttercream Richest of all egg foam based buttercreams Reduced shelf life –Process Make pâte à bombe Add the softened butter to the pâte à bombe once it has cooled. Whip until light and fluffy and store in the refrigerator until needed. Icing

34. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Buttercream –Crème Anglaise Buttercream Also known as English buttercream The most flavorful, but the most prone to spoilage Crème Anglaise, softened butter and Italian meringue –Process Make crème Anglaise, strain and whip in a mixer. Make Italian meringue and whip until cool down to room temperature. Add the butter to the whipping crème Anglaise. Add the Italian meringue and fold to combine. Icing

35. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Buttercream –Working with Buttercream High temperature melts the fat Butter the most difficult work with, because of the low melting point Cold temperature hardens the buttercream Prepare the buttercream at the proper temperature Smooth and free of air pockets Flavor possibilities Incorporation of chocolate Keep the waste minimal Icing

36. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Fondant –Sugar syrup that has been cooled and agitated –Smooth, white, creamy appearance –Turn into liquid when heated –Overheated fondant will have a dull appearance –Working with Fondant Stir and heat up without incorporating any air Warm up to 100-120°F depends on type of fondant Colorant and/or flavorings can be added Icing

37. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Chocolate Glaze –Essentially, thinned ganache –Chocolate, gelatin, cocoa powder, sugar syrup, cream, etc –Versatile, can be applied to many products –Working with Chocolate Glaze Prepare the glaze at proper temperature Prepare the items to be glazed cold or frozen Place the item on a pouring screen or sheet pan Minimize waste Icing

38. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Chocolate Ganache for Glazing –Ganache: creamy chocolate mixture made with liquid, usually cream. –Proper emulsion sets the glaze properly and provide a shine –Working with Chocolate Ganache Gently heat the ganache before using to obtain a desired consistency It sets up faster than chocolate glaze, due to the high fat content – work quickly Icing

39. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Fruit Glazes –Easy to prepare, vibrant in color –Fruit puree, glucose, water and gelatin, may contain cold process clear glaze –Working with Fruit Glazes Avoid incorporation of air Prepare at proper temperature and proper consistency. Icing

40. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Royal Icing –Powdered sugar, water and egg whites –Piped to create decorative borders and ornaments –Sets up firmly after dried –Can be colored as desired Flat Icing –Powdered sugar and liquid such as water, milk and lemon juice –Can be flavored Icing

41. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Icing Other Icings –Whipped Topping Non-dairy whipped cream replacement –Crème Chantilly –Italian Meringue Can be browned with torch for a visual effect Apply to pastries before the meringue sets up

42. CHAPTER 15 © 2009 Cengage Learning. All Rights Reserved. Conclusion Basic syrups, egg foams, creams and icings are required to produce more advanced pastry items Practice of proper sanitation, personal hygiene and storage procedure