Dessert Sauces, creams, fruit desserts, and tortes

Ch 5-5

Crme Anglaise
Sauce made with milk, egg yolks, and sugar AKA=Sauce Englaise, Vanilla sauce Tricky to make-curdles easily Can be used for ice cream base Can be flavored Must be strained and cooled in ice water bath

Caramel, butterscotch, chocolate

First two made from caramelizing sugar
In caramel, heavy cream is added In butterscotch, butter is added

Chocolate
Uses ganache as base Basic recipe is 2 parts chocolate, 1 part cream

Sabayon
Foam made with yolks, sugar, Marsala wine Can be made with champagne Use the hollandaise sauce method

Pastry cream
Similar to sauce Englaise Thickened with addition of corn starch Used for fillings
clairs Cream puffs Cream pies

Can be flavored Used as base for many desserts

Bavarian Cream
Vanilla sauce, whipped cream, gelatin Used for mousse Molded desserts
Charlotte Rousse Napoleons

Poached Fruits
Use fruits that are firm and will hold shape Slowly simmered in flavored liquid Should be able to pierce with fork Peach Melba
Poached peach with raspberry sauce

Pears Belle Helene

pears poached in cinnamon syrup, served with vanilla ice cream

Tortes
Many layered cake Usually sponge cake layers filled with jams or butter creams Sacher Torte
Chocolate cake filled with raspberry

Doberge
Yellow cake filled with chocolate pastry cream

Mocha torte
Chocolate caked filled with coffee butter cream