8065-03 Unit 217: Prepare, cook and finish hot

desserts and puddings

Prepare,
Cook and Finish
Hot Desserts and
Puddings
Introduction

Providing a wide range of hot dessert

products caters to the preferences of many
customers. Hot desserts are popular
throughout the year and especially during
the cooler seasons .
They are also simple and can be made
quite cheaply.
Some hot desserts are a combination of hot
and cold items such as hot raspberries with
hazelnut ice cream.
Ice cream, sorbets an parfaits are a popular
contrast to the rich, hot ingrediets.
Types of Hot Desserts

Types of desserts include:

 Pastry-based Desserts
 Cakes and Tortes
 Batter and Egg-based Desserts
 Custards and Cream Desserts
 Fruit-based Desserts
 Frozen Desserts
 Rice and Farinaceous Desserts and Puddings
 Chocolate-based Desserts

All of these major categories include hot recipes. It is crucial to focus on the final product and its desired
flavour, texture, appearance and colour as well as consistency.
Desserts must be fresh for optimum flavour and are susceptible to taking on other flavours or smells, so
they should be stored in a separate fridge.
Display fridges or dessert trolleys can be used to entice the customer to “leave some room for dessert”!
Pastry Based Desserts

 Yeast Pastry Goods – need to be made fresh every day as they go stale fairly quickly. They are
used more for morning and afternoon tea than as a straight dessert item, although products
steeped in syrup are an exception
o Brioche Bread and Butter Pudding:
 This is an adaptation of the traditional English pudding
 Temperature control is essential to ensure that the custard has a smooth consistency
when set
 Traditionally presented to the customer hot in the baking dish
 Strudel Pastry Goods – This Austrian speciality needs some practice. The dough needs to be
well stretched and relaxed
o Apple Strudel:
 Traditional Austrian dessert made from a specialty dough
 The stretching of the well-rested dough requires practice as it must be very thin to achieve
the desired texture in the final product
 Bake the strudel, cut into portions and serve on a mirror of Anglaise sauce
Pastry Based Desserts

 Puff Pastry Goods – The light and flaky texture of pastry provides excellent eating. Various
types can be produced for different menu purposes. This type of pastry puffs up when cooked
due to the alternating layers of fat and dough created during production
o Tarte Tatin:
 This upside-down tart originated in a French hotel
 Ensure that you use firm apples to retain the structure and do not overcook the toffee as it
will become bitter
 Cut into portions and serve with ice cream on the side
 Cake mixtures – The basic mixture is often steamed or poached in the oven. The mixtures
usually contain baking powder or a high percentage of eggs
o Soft centred Chocolate Delight:
 This dessert is just set on the outside whilst the centre remains soft
 Melt chocolate and butter, whisk egg yolks, eggs and sugar, fold together and mix in
cocoa and flour
 Fill into greased dariole moulds and bake ~10 minutes until just set
Pastry Based Desserts

 Short Pastry Goods – The light and flaky texture of pastry provides excellent eating. Various
types can be produced for different menu purposes. This type of pastry puffs up when cooked
due to the alternating layers of fat and dough created during production
o Rhubarb tartlet:
 Line a tartlet mould with wholemeal pastry
 Fill with thickened stewed rhubarb and place crumble on top
 Bake and serve with ice cream on the side
o Peach crumble:
 Make a short paste and line a pie dish
 Mix the peaches with cinnamon and sugar and fill the dish, sprinkle crumble on top
 Bake and serve with cream on the side
Batter and Egg Based Desserts

These sweets include crêpes, soufflé crêpes, pancakes and their various ethnic interpretations such
as palatschinken. The category also includes omelettes and sweets finished with a batter, such as
fritters and waffles.
Crêpes are a thin version of a pancake and a well rested batter should be used to prevent
tightening of the mixture and to make sure it is as thin as possible. The most famous application is in
Crêpes Suzette where the pancakes are traditionally flambéed in front of the customer on a guéridon
trolley
Crêpe soufflé is a pancake batter that has whipped egg whites added to it, or is filled with a soufflé
mixture. This lightens the mixture and provides an airy texture. Basic pancake batter is popular in
many cuisines and finds sweet and savoury applications. The batter is a mixture of flour, eggs and
liquid (mostly milk) and is then fried or even deep-fried. Palatschinken is an Austrian Hungarian
specialty of thin pancakes which are filled with povidl, a rich plum jam
Omelettes may be made with the standard technique or with whipped eggs, which provide a soufflé
effect. Omelette confiture is finished by sprinkling icing sugar on the top and then caramelising it with
a hot poker
Batter and Egg Based Desserts

 Beer batter, champagne batter and pancake batters are used for fritters. These are used for sweet and
savoury items. For fruit fritters the fruit such as apple slices are coated in flour, then drawn through the
batter and fried until golden.
 Soufflé is the French term for “to rise.” It is a light mixture that can be used for savouries or sweets. In its
production a Crème pâtissière or cooled Béchamel sauce is cooked with whipped egg whites folded
under the mixture. This is placed into a well greased mould and baked either dry or in a bain-marieIt
needs to be served immediately as it is very light.
o Crêpes Suzette:
 Traditionally a guéridon dessert flambéed in front of the guest
 Mise en place is very important for a smooth workflow
 Serve with vanilla ice cream and cream on the side
o Clafoutis Limousin:
 This dish is a traditional harvest dish using seasonal fruit from Limousin in France
 Due to the high moisture content of the fruit you must ensure that the batter is baked through
 Dust with icing sugar and serve in the baking dish
o Apple Soufflé:
 Soufflé is a dish that requires practice and is impressive if done correctly
 Ensure that you achieve maximum aeration of the mixture. The soufflé must be served
immediately to prevent collapse
 The soufflé mixture is baked inside the hollowed out apples for flavour and presentation
Custard and Cream Desserts

o Vanilla custard:
 This dessert can be served hot or cold
 Milk is brought to the boil and sugar is added, take care not to burn it
 Cornstarch and flavours e.g. Vanilla essence, are mixed with cold milk and then whisked into the
hot liquid until it thickens. A ratio of ~10% thickening agent applies
o Bread and Butter Pudding with Bananas:
 This variation of the traditional English dessert uses bananas and nuts to enhance the flavour
 Temperature control is essential to ensure that the custard has a smooth consistency when set
 Traditionally presented to the customer in the baking dish
o Crème Brûlée:
 This cream dessert is a set Anglaise sauce using cream which is then sprinkled with sugar and
glazed
 This creates a hot exterior with a cool centre for a perfect contrast
Fruit-Based Desserts

A fruit-based dessert has fruit as its main ingredient, but additionally, fruit is often used as a garnish on
other desserts.
Hygiene is of the utmost importance with fresh fruit due to the dangers of Listeria and pesticide residue.
All fruit should be washed prior to use and all measures taken to prevent cross-contamination. There
have been several documented cases of this type of food poisoning causing death in high risk
groups, e.g. hospital patients and nursing home residents.
Stewing is used for harder fruit such as rhubarb, quinces and apples. The stewed fruit can be made into
compotes or puréed and used for the traditional English fools. Fruit compote and preserved fruit
enable us to use fruit in its prime and preserve it for menu choices all year around. Fruit purée is
also used in coulis, as part of ices or bavarois.
Poaching fresh fruit allows us to highlight some of the flavours with the careful use of spices. Some
examples would be poached tamarillo, pear, peach or apple. The poaching liquor used provides
flavour or colour such as in a pear in red wine sauce.
Flambéed fruit is popular with guéridon cooking. Bananas, raspberries, figs or apple slices are given
extra menu appeal once the hot fruit is served with ice cream and double cream!
Fruit can be baked together with pastries such as in apple cake or strudel. If you place it on top of flans
as in banana or peach flan it needs to be coated with gel to prevent oxidation and browning. Fruit is
also coated in batters and fried.
Fruit-Based Desserts

o Grilled Bananas:
 Cut bananas in half but leave the skin on, brush the cut side with honey
 Sprinkle with sugar, cinnamon and lemon juice
 Grill until browned on both sides, remove from the skin and serve with ice cream
o Clafoutis Limousin:
 This dish is a traditional harvest dish using seasonal fruit from Limousin in France
 Due to the high moisture content of the fruit you must ensure that the batter is baked through
 Dust with icing sugar and serve in the baking dish
Fruit-Based Desserts

o Poached Pears in Red Wine:

 This unusual combination results in a colourful dish
 Leave the stem on the pear to show it is fresh
 Can be served warm or cold with ice cream
o Flambé Bananas:
 This guéridon dish can be cooked to order
 Seal the bananas in butter to enhance the flavour then flame carefully
 Serve with ice cream
o Hot Raspberries with Ice Cream:
 This dessert provides an interesting contrast of temperatures
 Do not overcook the raspberries in the syrup as they will fall apart
 Serve with ice cream
Puddings

The term pudding is used widely to denote a dessert, but is also a term used to refer to a mixture of savoury items that are
mixed and baked e.g. Yorkshire pudding or suet pudding.
Puddings on the menu generally refer to a steamed, boiled or baked mixture. This can be based on a batter, rice, semolina,
tapioca to name but a few.
These are filling and are often accompanied by a sauce. Typical examples are:
o Queen of Puddings:
 Based on breadcrumbs and milk set with eggs
 Top with jam and meringue
 Grill until browned on the top
o Quandong and Macadamia nut pudding:
 Whisk butter and sugar, add the egg yolks and fold under chopped nuts and sponge crumbs
 Spoon or pipe the mixture into greased and sugared moulds and steam au bain-marie
 Serve with macadamia nut ice cream and quandong compote
o Steamed Pudding:
 Make a basic batter and mix with dried fruit
 Spoon or pipe the mixture into greased and sugared moulds and steam au bain-marie
 Serve with apricot or vanilla sauce
Cooking Hot Desserts and Puddings

As with all desserts accurate weighing and adherence to the recipe is essential. The ratios of sugar, fat, eggs and flour will
determine the final texture and appearance.
Correct aeration means you must take the time needed to whisk butter and sugar long enough to incorporate sufficient air into the
mixture. This also ensures correct serving size.
Any moulds that are used must be either lined or greased to prevent sticking. Many puddings can be pre-cooked and then reheated
in the microwave or steamed for service.
Correct temperature for boiling, baking or steaming is necessary to ensure the correct outcome. When baking place the items in the
centre of the oven for even heat distribution. When steaming on the stove top you may need a close fitting lid, whilst cooking
au bain-marie in the oven means you should apply double the oven temperature to gain the correct temperature in the water
bath e.g. 150°C in the oven will lead to a temperature of ~75-80°C.
Finishes
Hot desserts use minimal garnishes so a simple dusting with icing sugar is often sufficient. Fresh fruit or mint adds colour and
subtle flavours. Due to the texture of puddings most of them are served with a sauce or some are even self-saucing. Typical
examples are:
o Anglaise sauce
o Apricot or other fruit based sauce e.g. Coulis
o Custard sauce
o Cocoa or chocolate sauce