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Syrups, Creams, Custards, Egg Foams and Icings (• Egg Foams (– …

- - - - • 15% of sugar based on the weight of the cream
      - • Vanilla-flavored whipped cream
    - - • Crème Anglaise
        
        • Used as a base for dessert sauces, bases for ice cream, butter cream and mousse
        
        • Never cooked above 180°F
        
        • Cooked Stirred Custard
        
        Ingredients and Variations
        
        • Hot or Cold Infusion
        
        • Flavorings
        
        chocolate
        
        nut pastes
        
        alcohols
        
        herbs
        
        vanilla
        
        • Egg yolks
        
        • Sugar
        
        • Milk and Cream
        
        Preparing
        
        • Bring liquid ingredients to a boil with half of the sugar
        
        • Mix another half of the sugar with egg yolks, stir to combine
        
        • Temper the hot milk and the yolk mixture together
        
        • Cook the mixture to 180°F
      - • Pastry Cream
        
        • Cooked, stirred custard
        
        • Used fresh or baked
        
        • Very versatile
        
        – Ingredients and composition
        
        • Cornstarch thickens the cream and protects the egg protein from curdling
        
        • Butter softens the texture
        
        • Milk, sugar, eggs or yolks, cornstarch, butter
        
        – Preparing Pastry Cream
        
        • Same as Crème Anglaise, but pastry cream has to be brought to a boil
        
        • Fully swell the starch and cook off starchiness
        
        • Deposit into a shallow container to cool down quickly, and cover with plastic on contact
        
        – Pastry Cream Considerations
        
        • Always cook in stainless steel pot
        
        • Boil for 2 minutes
        
        • Cool down quickly
        
        • Syneresis
    - - • 35-40% butter fat is desired
      - • Use cool cream and equipments depending on the room temperature
      - • Heavy cream that has been whipped to increase its volume and lighten the texture
      - • Whip on medium speed
    - - • Crème Brûlée
      - • Pot de Crème
    - - • Used as a filling for a variety of baked goods
      - • Butter, sugar, eggs and nut meal
      - • Almond paste can be substituted with almond meal
    - - • Lighter taste and texture than almond cream
      - • Two parts of almond cream to one part of pastry cream
- - - - contain whole eggs
    - - • Baked in a low, wide ramekin, then chilled to set after baking
      - • Before serving the custard is sprinkled with sugar and torched to burn the sugar
      - • Rich custard with a thin layer of caramelized sugar
    - - milk and/or cream
    - - • Slightly firmer than crème brûlée
      - • Turned out of a mold before serving
      - • Caramelized sugar is poured into molds, then custard is poured in and baked
    - - • Chocolate is the most common flavor
      - • Cooked at a low temperature in water bath
      - • Served in the dish in which it was baked
    - - • Cream cheese, sour cream, butter, sugar, eggs and flavorings
      - • Set by coagulation of eggs
      - • Close attention is required to obtain a smooth batter
      - • Cooked at low temperature in water bath
- - - - • Melt bloomed gelatin in warm pastry cream
      - • Make French or Italian meringue
      - • Fold in the meringue into pastry cream
      - • Use immediately
  - - - • Add the praline paste to the butter and mix
      - • Add the pastry cream and mix
      - • Smooth the pastry cream and the butter separately
      - • Pipe immediately
  - - - – Process
        
        • Whip the cream to a soft peak
        
        • Whip the pastry cream until smooth
        
        • Bloom the gelatin, melt and temper into the pastry cream
        
        • Fold in the whipped cream just to incorporate
        
        • Use immediately
  - - - • Make pastry cream base with half of the butter
      - • Once the cream is cooled, whip it until smooth
      - • Add room temperature butter and whip until full volume
  - - - • Add bloomed gelatin into crème Anglaise base to melt. Add desired flavoring.
      - • Once the cream is 86-95°F, add softened butter
      - • Use an immersion blender to emulsify the cream
- - - - • Cream of tartar
      - • A mild acidic state strengthen the foam
    - - • Work with clean utensils
      - • Egg whites temperature 59-68°F
    - - • Soft, Medium and Stiff Peaks
  - - - • Add the remaining sugar and mix until incorporated
      - • Increase the speed and mix to stiff peaks
      - • Whip the egg whites on medium speed with 1/3 of sugar until uniform small foams are formed
  - - - • Combine the egg whites and sugar in a mixing bowl, heat over bain-marie as whisking.
      - • Once the temperature reached to the desired point (between 120-160°F), whip on medium high speed until stiff peaks form.
  - - - • Once the sugar reaches to 240°F, start whipping the egg whites
      - • Slowly add sugar syrup once it reaches 246-250°F
      - • Cook the sugar to the firm ball stage.
      - • Whip at medium-high speed for several minutes then mix on a low speed until slightly cooled
  - - - • Cook the sugar to a firm ball stage
      - • Whip the egg yolk to a ribbon stage
      - • Process as in Italian meringue process
- - - - • Hydrogenated fat
      - • Butter
    - - • Powdered sugar, butter and/or icing shortening
      - • Pasteurized egg whites, water or milk can be whipped in to provide moisture
      - • Process
        
        • Add the fat and mix to combine.
        
        • Whip at a medium-high speed and add pasteurized egg whites or other liquid if using.
        
        • Sift powdered sugar and add to a mixing bowl.
    - - • Swiss meringue with softened butter
      - • Process
        
        • Once it is at full volume and cool, slowly add the softened butter
        
        • Whip until fully incorporated and light and fluffy.
        
        • Prepare Swiss meringue
    - - • If butter was added while the meringue was still too hot, whip on high speed to emulsify
      - • Italian meringue with softened butter
      - • Process
        
        • Whip until light and fluffy and reserve.
        
        • Once cooled to room temperature, add the softened butter.
        
        • Make Italian meringue.
    - - • Pâte à bombe and softened buttercream
      - • Richest of all egg foam based buttercreams
      - • Reduced shelf life
      - • Process
        
        • Add the softened butter to the pâte à bombe once it has cooled.
        
        • Whip until light and fluffy and store in the refrigerator until needed.
        
        • Make pâte à bombe
    - - • The most flavorful, but the most prone to spoilage
      - • Also known as English buttercream
      - • Crème Anglaise, softened butter and Italian meringue
      - – Process
        
        • Add the butter to the whipping crème Anglaise.
        
        • Make Italian meringue and whip until cool down to room temperature.
        
        • Make crème Anglaise, strain and whip in a mixer.
        
        • Add the Italian meringue and fold to combine.
    - - • Flavor possibilities
      - • Incorporation of chocolate
      - • Smooth and free of air pockets
      - • Keep the waste minimal
      - • Prepare the buttercream at the proper temperature
      - • Cold temperature hardens the buttercream
      - • Butter the most difficult work with, because of the low melting point
      - • High temperature melts the fat
  - - - • Stir and heat up without incorporating any air
      - • Warm up to 100-120°F depends on type of fondant
      - • Colorant and/or flavorings can be added
  - - - • Prepare the items to be glazed cold or frozen
      - • Place the item on a pouring screen or sheet pan
      - • Prepare the glaze at proper temperature
      - • Minimize waste
    - - – Ganache: creamy chocolate mixture made with liquid, usually cream.
      - – Proper emulsion sets the glaze properly and provide a shine
      - – Working with Chocolate Ganache
        
        • Gently heat the ganache before using to obtain a desired consistency
        
        • It sets up faster than chocolate glaze, due to the high fat content – work quickly
  - - - • Avoid incorporation of air
      - • Prepare at proper temperature and proper consistency.
  - - - • Can be browned with torch for a visual effect
      - • Apply to pastries before the meringue sets up
    - - • Non-dairy whipped cream replacement