Chapter 15 Syrups Creams Custards Egg Foams and

Chapter 15 Syrups, Creams, Custards, Egg Foams and Icings

Sugar Solutions CHAPTER • Sugar Solutions – A combination of sugar and water that is brought to a boil and cooked to a certain temperature – Baumé – Simple Syrup – 30 Baumé Syrup – Cake Syrup 15

Sugar Solutions • Sugar Solutions – Ingredients and Process for Sugar Solution • Cane sugar / Beet sugar • Crystallization of sugar • No impurity in sugar or water • No agitation during cooking – Cooking Sugar • Heated above the boiling point CHAPTER 15

Creams • Basic Creams and Custards – Whipped cream – Crème Chantilly – Cooked Stirred Custards • Crème Anglaise • Pastry Cream – Baked Custards • Crème Brûlée • Pot de Crème – Almond Cream CHAPTER 15

Creams • Basic Creams and Custards CHAPTER 15 – Whipped Cream • Heavy cream that has been whipped to increase its volume and lighten the texture • 35 -40% butter fat is desired • Use cool cream and equipments depending on the room temperature • Whip on medium speed – Crème Chantilly • Vanilla-flavored whipped cream • 15% of sugar based on the weight of the cream

Creams • Basic Creams and Custards – Almond Cream • Used as a filling for a variety of baked goods • Butter, sugar, eggs and nut meal • Almond paste can be substituted with almond meal – Frangipane • Lighter taste and texture than almond cream • Two parts of almond cream to one part of pastry cream CHAPTER 15

Creams • Basic Creams and Custards – Crème Anglaise • Cooked Stirred Custard • Used as a base for dessert sauces, bases for ice cream, butter cream and mousse • Never cooked above 180°F • Crème Anglaise Ingredients and Variations CHAPTER 15

Creams • Basic Creams and Custards – Crème Anglaise Ingredients and Variations • Milk and Cream • Sugar • Egg yolks • Flavorings: vanilla, herbs, alcohols, nut pastes, chocolate • Hot or Cold Infusion CHAPTER 15

Creams • Basic Creams and Custards CHAPTER 15 – Preparing Crème Anglaise • 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 – Overcooking the mixture – Sanitations

Creams • Basic Creams and Custards CHAPTER 15 – Pastry Cream • Cooked, stirred custard • Used fresh or baked • Very versatile – Ingredients and composition • Milk, sugar, eggs or yolks, cornstarch, butter • Cornstarch thickens the cream and protects the egg protein from curdling • Butter softens the texture

Creams CHAPTER • Basic Creams and Custards – 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 15

Custards • Baked Custards – Custard Base – contain whole eggs – Liquid – milk and/or cream – Sugar – Flavorings CHAPTER 15

Custards CHAPTER • Baked Custards 15 – Crème Brûlée • Rich custard with a thin layer of caramelized sugar • 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 – Crème Caramel • 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

Custards • Baked Custard – Pot de Crème • Chocolate is the most common flavor • Cooked at a low temperature in water bath • Served in the dish in which it was baked – Cheesecake • 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 CHAPTER 15

Advanced Creams • Advanced Creams – Combinations of basic creams – Additional components: gelatin, egg foams, nut pastes and chocolate CHAPTER 15

Advanced Creams • Advanced Creams – Crème St. Honoré • Also know as Crème Chiboust • Pastry cream and French or Italian Meringue (4: 1) • Addition of gelatin for a stability – Process • Melt bloomed gelatin in warm pastry cream • Make French or Italian meringue • Fold in the meringue into pastry cream • Use immediately CHAPTER 15

Advanced Creams • Advanced Creams – Crème Paris-Brest • 100% pastry cream, 50% butter and 25% praline paste • Butter stabilizes the cream – Process • Smooth the pastry cream and the butter separately • Add the praline paste to the butter and mix • Add the pastry cream and mix • Pipe immediately CHAPTER 15

Advanced Creams • Advanced Creams – Diplomat Cream • Pastry cream lighten with whipped cream and stabilized with gelatin • Crème Legere – 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 CHAPTER 15

Advanced Creams • Advanced Cream – Mousseline Cream • Cross between pastry cream and butter cream • Combine pastry cream and soft butter until light and fluffy – Process • 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 CHAPTER 15

Advanced Creams • Advanced Cream CHAPTER 15 – Crémeux • Crème Anglaise style custard thickened with butter and sometimes gelatin • Variety of flavoring options – Process • 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

Egg Foams CHAPTER • Egg Foams – Whipped whole eggs, egg yolks, or egg whites with sugar – Bases of many pastry items – Albumen – Cooked Egg Foam – Uncooked Egg Foam 15

Egg Foams • Egg Foams CHAPTER 15 – Meringue • Beaten egg whites stabilized with sugar • Must be processed in fat-free environment • Denatured protein forms new bonds and trap air and water in a delicate matrix • Ratio of sugar to egg whites • Additional Ingredients for Meringue – Cream of tartar – A mild acidic state strengthen the foam

Egg Foams • Egg Foams – Meringue • Precautions for Meringue – Work with clean utensils – Egg whites temperature 59 -68°F • Categories of Meringue Development – Soft, Medium and Stiff Peaks CHAPTER 15

Egg Foams • Egg Foams – French Meringue • Minimum of 1: 1 egg whites to sugar • Up to 1: 2 egg whites to sugar – Process (1: 1 egg whites to sugar) • Whip the egg whites on medium speed with 1/3 of sugar until uniform small foams are formed • Increase the speed and mix to stiff peaks • Add the remaining sugar and mix until incorporated CHAPTER 15

Egg Foams • Egg Foams – Swiss Meringue • More stable than French meringue • Heat the egg whites and sugar before whipping – Process • 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. CHAPTER 15

Egg Foams • Egg Foams CHAPTER 15 – Italian Meringue • Cooked meringue • Commonly used in mousse, icing, topping etc • Cooked sugar is poured over whipping whites – Process • Cook the sugar to the firm ball stage. • Once the sugar reaches to 240°F, start whipping the egg whites • Slowly add sugar syrup once it reaches 246 -250°F • Whip at medium-high speed for several minutes then mix on a low speed until slightly cooled

Egg Foams • Egg Foams – Pâte à Bombe • Cooked egg foam with egg yolk and cooked sugar • Provides rich flavor and color – Process • Cook the sugar to a firm ball stage • Whip the egg yolk to a ribbon stage • Process as in Italian meringue process CHAPTER 15

Icing • Used to fill, cover and decorate cakes, pastries and cookies • Butter cream, glaze, fondant, ganache, flat icing, royal icing • Protect the cake from drying out CHAPTER 15

Icing • Buttercream – Basically, whipped butter sweetened with sugar, with sometimes additional egg foams – The fat determines the quality • Butter • Hydrogenated fat CHAPTER 15

Icing • Buttercream CHAPTER 15 – Basic Buttercream • Powdered sugar, butter and/or icing shortening • Pasteurized egg whites, water or milk can be whipped in to provide moisture – Process • Sift powdered sugar and add to a mixing bowl. • Add the fat and mix to combine. • Whip at a medium-high speed and add pasteurized egg whites or other liquid if using.

Icing • Buttercream – Swiss Buttercream • Swiss meringue with softened butter – Process • Prepare Swiss meringue • Once it is at full volume and cool, slowly add the softened butter • Whip until fully incorporated and light and fluffy. CHAPTER 15

Icing • Buttercream CHAPTER 15 – Italian Buttercream • Italian meringue with softened butter • If butter was added while the meringue was still too hot, whip on high speed to emulsify – Process • Make Italian meringue. • Once cooled to room temperature, add the softened butter. • Whip until light and fluffy and reserve.

Icing • Buttercream – French Buttercream • Pâte à bombe and softened buttercream • Richest of all egg foam based buttercreams • Reduced shelf life – Process • Make pâte à bombe • 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. CHAPTER 15

Icing • Buttercream – Crème Anglaise Buttercream • Also known as English buttercream • The most flavorful, but the most prone to spoilage • Crème Anglaise, softened butter and Italian meringue – Process • Make crème Anglaise, strain and whip in a mixer. • Make Italian meringue and whip until cool down to room temperature. • Add the butter to the whipping crème Anglaise. • Add the Italian meringue and fold to combine. CHAPTER 15

Icing • Buttercream – Working with Buttercream • High temperature melts the fat • Butter the most difficult work with, because of the low melting point • Cold temperature hardens the buttercream • Prepare the buttercream at the proper temperature • Smooth and free of air pockets • Flavor possibilities • Incorporation of chocolate • Keep the waste minimal CHAPTER 15

Icing • Fondant – Sugar syrup that has been cooled and agitated – Smooth, white, creamy appearance – Turn into liquid when heated – Overheated fondant will have a dull appearance – Working with Fondant • 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 CHAPTER 15

Icing • Chocolate Glaze – Essentially, thinned ganache – Chocolate, gelatin, cocoa powder, sugar syrup, cream, etc – Versatile, can be applied to many products – Working with Chocolate Glaze • Prepare the glaze at proper temperature • Prepare the items to be glazed cold or frozen • Place the item on a pouring screen or sheet pan • Minimize waste CHAPTER 15

Icing • Chocolate Ganache for Glazing CHAPTER 15 – 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

Icing • Fruit Glazes CHAPTER 15 – Easy to prepare, vibrant in color – Fruit puree, glucose, water and gelatin, may contain cold process clear glaze – Working with Fruit Glazes • Avoid incorporation of air • Prepare at proper temperature and proper consistency.

Icing CHAPTER • Royal Icing – Powdered sugar, water and egg whites – Piped to create decorative borders and ornaments – Sets up firmly after dried – Can be colored as desired • Flat Icing – Powdered sugar and liquid such as water, milk and lemon juice – Can be flavored 15

Icing • Other Icings – Whipped Topping • Non-dairy whipped cream replacement – Crème Chantilly – Italian Meringue • Can be browned with torch for a visual effect • Apply to pastries before the meringue sets up CHAPTER 15

Conclusion CHAPTER • Basic syrups, egg foams, creams and icings are required to produce more advanced pastry items • Practice of proper sanitation, personal hygiene and storage procedure 15