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Dessert Sauces Custards Crme Anglaise Sabayon Chocolate Ganache Caramel Fruit Fall 20111CHRM 1120/O'Donnell

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Crme Anglaise (English Cream) Traditionally, a Vanilla- Favored Custard of Pourable Consistency French Vanilla Ice Cream: Thickened by Freezing Pastry Cream (Crme Ptissire): Thickened by Cornstarch Crme Brule: Thickened by Baking Fall 20112CHRM 1120/O'Donnell

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Make Crme Anglaise Ratio: 4 parts milk/cream : 1 part yolk : 1 part sugar 16 ounces of milk/cream (50/50 mix) 6-7 egg yolks (about 4 ounces) 4 ounces of sugar 1 vanilla bean 1. Scald the milk/cream 2. Steep with vanilla bean 15 minutes, discard bean 3. Combine yolks and sugar well 4. Temper hot milk/cream into egg yolks and sugar 5. Add all back to sauce pan and cook until napp (180F) 6. Strain, cool and hold for service Fall 20113CHRM 1120/O'Donnell

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175F to 185F Maximum temperature range for making a stirred custard. The more dilute the yolks, the lower the curdling temperature. Use a calibrated thermometer. Bring heat up slowly. Dont forget carry-over heat-Use an ice-bath to stop cooking. Some curdled eggs in the corner of the pan is normal. Strain. Fall 20114CHRM 1120/O'Donnell

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Make Crme Anglaise Bring milk/cream to just a simmer. Aka, scald the cream. (After the cream comes to a simmer, remove from the heat and steep with and herbs, spices, etc.) Combine the egg yolks and sugar. Fall 20115CHRM 1120/O'Donnell

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Make Crme Anglaise Combine the egg yolks and sugar.Whisk about 30 seconds to ribbon consistency Fall 20116CHRM 1120/O'Donnell

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Make Crme Anglaise Temper the egg/sugar mixture with some of the hot milk. (Note the temp of the milkshould not be hotter than 170F.) Add back to saucepan and stir over low heat. Fall 20117CHRM 1120/O'Donnell

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Make Crme Anglaise Cook to napp consistency. 180F-185F maximum. Strain Fall 20118CHRM 1120/O'Donnell

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Make Crme Anglaise Add flavorings, if any.Cool in an ice bath, cover and hold Fall 20119CHRM 1120/O'Donnell

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Make Crme Anglaise Serve as a sauce.Make ice-cream Fall 201110CHRM 1120/O'Donnell

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Flavor Additions Added to hot milk/cream to steep Vanilla Bean Herbs and Spices Coffee Beans Cocoa Powder Caramel Added to the warm finished sauce Vanilla Extract (or any extract) Alcohols and Spirits Chocolate Fruit and Fruit Purees Fall 201111CHRM 1120/O'Donnell

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Sabayon (the sweet dessert version) A foamy dessert custard made with wine. The quality of the wine is very important. Dont confuse with a savory sabayon used in egg sauces May be made with other fruit brandies or liqueurs Made with Marsala wine, Italian zabaglione Served as sauce, a thicker stand alone custard or frozen Fall 201112CHRM 1120/O'Donnell

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Make a Sabayon Combine eggs, sugar and wine Whisk over water-bath Whisk until light and foamy Fall 201113CHRM 1120/O'Donnell

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Ganache Basic Chocolate Sauce Ratio 1:1 (Equal Parts Melted Chocolate and Cream) A thinner consistency (more cream) for pouring Thicker (less cream) for glazes and fillings A very thin consistency is used for making an ice cream Butter adds shine Liqueurs and extracts may also be added Fall 201114CHRM 1120/O'Donnell

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Make Ganache Fall 201115CHRM 1120/O'Donnell

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Using White Chocolate Very sensitive to heat Finely grate the chocolate Use cream that has been heated only to 120F Fall 201116CHRM 1120/O'Donnell

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Caramel Sauce Ratio, 1:2, 1 Part Sugar and 2 Parts Cream 1. Melt Sugar until Caramel Colored 2. Whisk in Cream 3. Cool Maybe finished with butter Part or all of the cream may be replaced with water, fruit juice, coffee or flavored liquids Spices and herbs may be used to infuse flavor Butterscotch is made when butter is cooked along with the sugar Fall 201117CHRM 1120/O'Donnell

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Make Sauce Caramel Add sugar and water to a pot.Bring to a simmer over medium-low heat. Fall 201118CHRM 1120/O'Donnell

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Make Sauce Caramel Wash down any sugar that splashes on sides. This keeps crystals from forming. Fall 201119CHRM 1120/O'Donnell

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Make Sauce Caramel When caramel begins to turn golden swirl the pan to mix. Continue to cook until a deep caramel color is formed. Hot! Chaud! Caliente! Caldo! ! Fall 201120CHRM 1120/O'Donnell

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Make Sauce Caramel Off the heat, add cream. CAUTION!Whisk in butter and any flavorings. Fall 201121CHRM 1120/O'Donnell

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Make Sauce Caramel Off the heat, add cream. CAUTION!Cool and serve Fall 201122CHRM 1120/O'Donnell

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Cooked Sugar Stages Thread Stage230 F - 235 F (80%) Soft-Ball Stage 235 F - 240 F (85%) Firm-Ball Stage 245 F - 250 F (87%) Hard-Ball Stage 250 F - 265 F (92%) Soft-Crack Stage 270 F - 290 F (95%) Hard-Crack Stage 300 F - 310 F (99%) Clear Liquid Stage 320 F (100%) Brown-Liquid Stage 338 F (100%) Burnt-Sugar Stage 350 F (100%) Fall 201123CHRM 1120/O'Donnell

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Pures Simple pureed fruit Coulis A strained pure-no seeds or peel Cooked or raw May be finished with cream or butter Use a sugar syrup to sweeten less than ripe fruit Lemon juice will improve most fruit sauces Fruit liqueurs and brandies may be used also Frozen fruits can be excellent, quality varies Fruit Sauces Fall 201124CHRM 1120/O'Donnell

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Make a Berry Coulis Fall 201125CHRM 1120/O'Donnell

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Gastrique (Agrodolce, it.) Sweet and Sauce Caramelized sugar deglazed with vinegar 1 part sugar : 2 parts white wine vinegar Added to fruit sauces (savory and dessert) Fall 201126CHRM 1120/O'Donnell

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Saucing the Plate Sufficient for the function of a sauce Provide moisture and flavor. Put extra sauce on the side. Avoid putting sauce on items where texture may be affected. Seared, charred, grilled or breaded items. Plate sauce sufficient to hold sauces temperature. Fall 201127CHRM 1120/O'Donnell

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Saucing the Plate: Mise en Place Fall 201128CHRM 1120/O'Donnell

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Saucing the Plate: Examples A pool of sauce Fall 201129CHRM 1120/O'Donnell

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Saucing the Plate: Examples Tadpoles and Descending Dots Fall 201130CHRM 1120/O'Donnell

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Saucing the Plate: Examples Random Fall 201131CHRM 1120/O'Donnell

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Saucing the Plate: Examples Wide and Narrow Tadpoles Fall 201132CHRM 1120/O'Donnell

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A tadpole of sauce Saucing the Plate: Examples Fall 201133CHRM 1120/O'Donnell

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A cordon (ribbon) of sauce Saucing the Plate: Examples Fall 201134CHRM 1120/O'Donnell

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Todays Lab Chocolate Brownie with Salted Caramel Ice Cream* Each Team makes 4 Servings Chocolate Ganache Tart with Raspberry Coulis Each Team makes 4 Servings Crme Caramel Each Team makes 4 Servings Pears Poached in White Wine with Sabayon Sauce Soup of the Day: Egg Drop Soup *Made in Class 6? Fall 201135CHRM 1120/O'Donnell