Scribd Logo
Upload

Welcome to Scribd!

  • 32 views

    Pastry Cream and Sauces

    Uploaded by

    Joydeep Chatterjee
    Pastry creams and sauces are essential in bakeries and confectionaries but must be handled carefully to prevent bacterial growth. The document provides recipes for several types of pastry creams and sauces including vanilla cream, buttercream, crème patisserie, custard sauce, cold custard cream, Chantilly cream, Melba sauce, sabayon, and fruit cream. The recipes involve blending ingredients like eggs, sugar, milk, butter, flour, and extracts through processes like whisking, creaming, boiling, and cooling to produce various sweet fillings and toppings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content

    You might also like

    Pastry Cream and Sauces

    Uploaded by

    Joydeep Chatterjee
    32 views3 pages
    Pastry creams and sauces are essential in bakeries and confectionaries but must be handled carefully to prevent bacterial growth. The document provides recipes for several types of pastry creams and sauces including vanilla cream, buttercream, crème patisserie, custard sauce, cold custard cream, Chantilly cream, Melba sauce, sabayon, and fruit cream. The recipes involve blending ingredients like eggs, sugar, milk, butter, flour, and extracts through processes like whisking, creaming, boiling, and cooling to produce various sweet fillings and toppings.

    Original Description:

    Detailed notes about pastry cream and pastry sauces, helpful for all pastry related chef's.

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Pastry creams and sauces are essential in bakeries and confectionaries but must be handled carefully to prevent bacterial growth. The document provides recipes for several types of pastry creams and sauces including vanilla cream, buttercream, crème patisserie, custard sauce, cold custard cream, Chantilly cream, Melba sauce, sabayon, and fruit cream. The recipes involve blending ingredients like eggs, sugar, milk, butter, flour, and extracts through processes like whisking, creaming, boiling, and cooling to produce various sweet fillings and toppings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    32 views3 pages

    Pastry Cream and Sauces

    Uploaded by

    Joydeep Chatterjee
    Pastry creams and sauces are essential in bakeries and confectionaries but must be handled carefully to prevent bacterial growth. The document provides recipes for several types of pastry creams and sauces including vanilla cream, buttercream, crème patisserie, custard sauce, cold custard cream, Chantilly cream, Melba sauce, sabayon, and fruit cream. The recipes involve blending ingredients like eggs, sugar, milk, butter, flour, and extracts through processes like whisking, creaming, boiling, and cooling to produce various sweet fillings and toppings.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 3

    BASIC PASTRY CREAMS AND SAUCES

    Pastry creams are an essential mis-en-place in any bakery, confectionery.


    However they are ideal breeding ground for bacteria and they should be
    handled carefully. They are used as fillings or as sauces/toppings.

    1. Sauce anglaise or Crème anglaise or Vanilla cream


    Egg yolk 12 nos

    Sugar 240 gms

    Milk 1 lit.

    Vanilla 15 ml

    Cream sugar and yolks, add hot milk and stir on a slow fire until it
    coats a wooden spoon.

    2. Butter cream or Crème au Beurre


    Egg fresh yolk 135 gm

    Castor sugar 105 gm

    Unsalted butter 240 gm

    a. Blend egg yolk and sugar and whisk to thick sponge


    b. Cream salted butter
    c. Beat (a) little by little into (b)

    Butter cream may be blended with a number of flavours like fruit extract,
    chocolate, praline, crushed nuts, liquors, coffee etc.

    3. Crème Patisserie or Confectioners custard


    Sugar 240 gm

    Yolk 8 nos.

    Flour 120 gm

    Milk 900 ml

    Vanilla 15 ml

    a. Whisk egg and sugar


    b. Add flour and mix to smooth paste
    c. Bring the milk to boil and cool lightly
    d. Gradually add to egg mixture stirring well
    e. Bring to boil, cool and cover with Butter Paper

    4. Custard sauce
    Milk 300 ml

    Custard powder 15 gm

    Sugar 30 gm

    Vanilla essence

    Boil milk add paste of custard powder and milk. Allow too cook and
    coat a spoon. Add sugar and vanilla.

    5. Cold custard cream

    Egg yolk 3 Nos.

    Sugar 60 gm

    Milk 150 ml.

    Cream 150 ml.

    Vanilla 15 ml

    Whisk egg yolk and sugar, add boiled milk and whisk. Stir over gentle
    heat to coating consistency. Cool and add half whipped cream.

    Chantilly cream

    Fresh cream 600 ml

    Castor sugar 60 gm

    Whip cream and sugar over ice.


    Melba sauce

    Raspberries jam 480 gm

    Water 150 ml

    Corn flour 10 gm

    Sabayon

    Castor sugar 180 gm

    Yolk 6 nos.

    Wine 300 ml

    Lime Juice ½

    Mix yolk and sugar, add wine and allow to cook on slow fire add
    lime juice.

    Fruit cream

    Fruit pulp 90 gm

    Castor sugar 90 gm

    Corn flour 15 gm

    Lemon juice ½

    Cider 180 ml

    Place all ingredients in a thick bottom sauce pan

    Gently heat and stir constantly till mixture becomes thick

    Cool and cover with a damp cloth.

    You might also like