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

Dessert Sauces Custards

Crème Anglaise Sabayon

Chocolate Ganache

Caramel Fruit

Fall 20111 CHRM 1120/O'Donnell

Crème Anglaise (“English Cream”) Traditionally, a

Vanilla-Favored Custard of Pourable Consistency French Vanilla Ice

Cream: Thickened by Freezing

Pastry Cream (Crème Pâtissière): Thickened by Cornstarch

Crème Brulée: Thickened by Baking


Make Crème 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/cream2.Steep with vanilla bean 15 minutes, discard bean3.Combine yolks and sugar well4.Temper hot milk/cream into egg yolks and sugar5.Add all back to sauce pan and cook until nappé

(180˚F)6.Strain, cool and hold for service


175˚F to 185˚F 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. Don’t forget carry-over heat-Use an ice-bath

to stop cooking. Some curdled eggs in the corner of the pan is

normal. Strain.


Make Crème 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.



Combine the egg yolks and sugar. Whisk about 30 seconds to ribbon consistency



Temper the egg/sugar mixture with some of the hot milk. (Note the temp of the milk…should not be

hotter than 170˚F.)

Add back to saucepan and stir over low heat.



Cook to nappé consistency. 180˚F-185˚F maximum.

Strain



Add flavorings, if any. Cool in an ice bath, cover and hold



Serve as a sauce. Make ice-cream


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


Sabayon (the sweet dessert version) A foamy dessert custard

made with wine. The quality of the wine is

very important. Don’t 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


Make a Sabayon

Combine eggs, sugar

and wineWhisk over water-bath

Whisk until light and

foamyFall 201113 CHRM 1120/O'Donnell

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


Make Ganache


Using White Chocolate Very sensitive to heat Finely grate the chocolate Use cream that has been heated only to 120˚F


Caramel Sauce Ratio, 1:2 , 1 Part Sugar and 2 Parts Cream

1. Melt Sugar until Caramel Colored2. Whisk in Cream3. 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


Make Sauce Caramel

Add sugar and water to a pot. Bring to a simmer over medium-low heat.


Make Sauce Caramel

Wash down any sugar that splashes on sides.

This keeps crystals from forming.


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!ホット !


Make Sauce Caramel

Off the heat, add cream. CAUTION! Whisk in butter and any flavorings.


Make Sauce Caramel

Off the heat, add cream. CAUTION! Cool and serve


Cooked Sugar Stages Thread Stage 230˚ 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%)


Purées Simple pureed fruit

Coulis A strained purée-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


Make a Berry Coulis


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)


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 sauce’s temperature.


Saucing the Plate: Mise en Place


Saucing the Plate: Examples A pool of sauce


Saucing the Plate: Examples Tadpoles and Descending Dots


Saucing the Plate: Examples Random


Saucing the Plate: Examples Wide and Narrow Tadpoles


A tadpole of sauce

Saucing the Plate: Examples


A cordon (ribbon) of sauce

Saucing the Plate: Examples


Today’s Lab Chocolate Brownie with Salted Caramel Ice Cream*

Each Team makes 4 Servings Chocolate Ganache Tart with Raspberry Coulis

Each Team makes 4 Servings Crème 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?


Documents

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