Baking 113
Day 1
Classroom Objectives
Introduction to course and instructor
- expectations of the course
- the student will be able to explain the production of
- creme anglaise
- pastry cream
- sabayon with tulip cookies and berries
- lemon curd
- the student will be able to describe the concept and execution
of:
- infusion
What will be covered by the course
- cooked creams
- pastry cream
- creme anglaise
- lemon curd
- bavarians
- frozen mousses
- baked custards
- creme caramel
- creme brulee
- sugar cookery
- decoration
- caramels
- pate choux
- croquembouche
- st. honore
- uncooked creams
- panna cotta
- fruit mousses
- mousse cakes
- souffles and meringues
What we will do today
- creme anglaise
- pastry cream
- infusion
- sabayon with tulip cookies and berries
- lemon curd
Creme anglaise
- basis for many deserts and appariels
- bavarian
- pastry cream
- souffle
- mousses
- creme brulee
- chart on page 1082
- know the ratio of 1cup liquid:3 yolks
Ingredients
- 6 yolks
- 5 ounces sugar
- 8 ounces cream
- 8 ounces milk
- 1 1/2 teaspoons vanilla
- whip the yolks and half of the sugar to smooth
- bring the milk and cream with the other half of the sugar to
the boil
- temper the milk into the yolks and return to the heat
- heat mixture until nappe consistency; not going over 190°
- remove from heat and add vanilla
- place in a clean stainless container and refrigerate
Pastry cream
- basic cream in the kitchen
- absolute skill to be learned
- pastry cream can be boiled because the cornstarch protects the
eggs from curdling
- know the ratio of 2 cups liquid:2 eggs:4 TBS cornstarch
Ingredients
- 16 ounces milk
- 4 ounces sugar
- 2 whole eggs
- 4 tablespoons cornstarch
- 1/2 teaspoon vanilla
- combine milk and half of the sugar and bring to the boil
- combine eggs and remaining sugar and mix well with the
cornstarch so there are no lumps
- temper the hot milk into the egg mixture; stir well
- return to heat and bring back to the boil stirring
constantly
- when mixture begins to bubble it is done
- remove from the heat and add vanilla
- transfer pastry cream to clean stainless container, cover
with plastic directly on the cream and refrigerate
Infusion
- pastry cream and creme anglaise may be infused
- infusion is flavoring the cream or liquid with a spice, herb
or solid and then removing it
- when we use a vanilla bean in pastry cream we are infusing
Examples
- ginger
- anise
- citrus
- apples
- rosemary
- allspice
- cardamom
- Use anything if it complements the rest of the dessert
- place in the cream or milk when heating
- heat at low heat for long enough for ingredient to infuse
- strain out when tempering into the eggs
Lemon curd
thickened cream used for tarts
Ingredients
- 3/4 cup lemon juice
- zest from 4 lemons
- 4 eggs
- 12 ounces sugar
- 6 ounces butter
- combine the lemon juice, zest and butter and bring to a
boil
- combine the eggs and sugar, whisking well
- temper into the eggs and sugar
- return to the heat and thicken
- don't use a alluminum pan
- place in a stainless container and refrigerate
Sabayon
- same as zabiglione, the italian dessert(it has marsala)
- stirred custard like pastry cream, creme anglaise and lemon
curd
- combine all the ingredients and whisk in the air
Ingredients
- 3 yolks
- 3 ounces sugar
- 3/4 cup white wine or champagne
- heat over a waterbath to coagulate the eggs
- serve quickly over fruit or gratineed
- can be reheated and rewhipped
- fill tulip cookies with berries and cover with sabayon
Tulip Batter
- 8 ounces butter
- 8 ounces powdered sugar
- 1 cup egg whites
- 1 tsp. vanilla
- 8 ounces cake flour, sifted
cream butter and sugar and add egg whites one at a time and add
the vanilla and flour just until combined
Lab Objectives:
students working in teams of two will produce-