Custards, Creams, Frozen Desserts and Dessert Sauces

Chapter 35

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

After studying this unit

You will be able to:
 Prepare a variety of custards and creams  Prepare a variety of ice creams, sorbets and frozen dessert items  Prepare a variety of dessert sauces  Use these products in preparing and serving other pastry and dessert items

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Custards
Liquids thickened by coagulated egg protein
 Stirred custards
Vanilla custard sauce (Fr. crme anglaise) Pastry cream Sabayon

 Baked custards
Crme caramel Crme brle Cheesecake Bread pudding
Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Crme Brle

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Souffls
Made with a custard base that is lightened with egg whites and then baked Light, fluffy texture and tall rise Baked in straight-sided molds or ramekins Frozen souffls are not true souffls; they are a creamy custard mixture thickened with gelatin and lightened with egg whites

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Creams
Creamy-textured dessert items made with whipped egg whites or whipped cream Some are thickened with gelatin
 Bavarian creams  Chiffons

Others are softer and lighter

 Mousses  Crmes Chantilly
Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Bavarian Cream

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Mousse

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Creams

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Frozen Desserts
Ice cream and gelato
 Custards that are churned during freezing

Sherbet and sorbet

 Frozen mixtures of fruit juice or fruit pure

Still-frozen desserts
 Made from mousse, custard or cream layered with sponge cake and/or fruit
Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Lemon Sorbet

Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition.

2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved

Dessert Sauces
Fruit pures
 Many types of fruits can be pured to create sauces

Caramel sauce
 A mixture of caramelized sugar and heavy cream

Chocolate syrup
 Created by adding finely chopped chocolate to warm vanilla sauce
Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4th edition. 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved