Custards, Foams, and Buttercreams

2. 46 Custards, Foams, and Buttercreams

3. Objective • Recognize the different forms of custards and their uses in the pastry kitchen.

4. Custards Are thickened with egg products and sometimes starch Some are prepared on the stovetop while others are cooked in the oven

5. Stirred Custards Custards prepared on the stovetop are sometimes called stirred custards Pastry cream and crème anglaise are both prepared on the stovetop

6. Pastry Cream continued Pastry cream is a stirred custard thickened with starch and egg yolks The egg yolks require temperingto prevent curdling when added to the hot ingredients Its French name is crème pâtissière (KREHM pahtis EEYHR) Dessert preparations containing pastry cream must be refrigerated until service

7. Pastry Cream continued • There are many options for flavoring pastry cream such as • vanilla • milk infused with spices • chocolate • a splash of extract or liqueur

8. Pastry Cream Crème mousseline(moo seh LEEN) is made from pastry cream

9. TECHNIQUE: Preparing Pastry Cream • Whip egg yolks and sugar until sugar is dissolved. The mixture will become pale yellow and thicken. Flavorings are often added to this mixture. • Add flour and/or cornstarch to the egg yolk and sugar mixture. Whip briefly to incorporate the flour or cornstarch. continued

10. TECHNIQUE: Preparing Pastry Cream • Boil milk in a thick-bottomed nonaluminum saucepan. Flavorings, such as vanilla bean, are sometimes added to the milk. continued

11. TECHNIQUE: Preparing Pastry Cream • Add half of the milk to the egg yolk mixture while stirring constantly with a whisk. continued

12. TECHNIQUE: Preparing Pastry Cream • Pour the milk and egg yolk mixture back into the remaining milk in the saucepan. Stir until incorporated. continued

13. TECHNIQUE: Preparing Pastry Cream • Place saucepan over medium heat and stir continuously using a whisk. Scrape the bottom of the pot with the whisk to ensure that the custard does not stick to the bottom and burn. continued

14. TECHNIQUE: Preparing Pastry Cream • Once the pastry cream has come to a full boil, reduce heat and simmer for 1–2 additional minutes. It is important that the pastry cream comes to a full boil so the starch thickens completely. If the pastry cream is not cooked enough, it will not thicken and will taste starchy. continued

15. TECHNIQUE: Preparing Pastry Cream • Remove the pan from the heat. Stir in butter until it melts. continued

16. TECHNIQUE: Preparing Pastry Cream • Pour pastry cream into a shallow container. Place plastic wrap directly on top of the pastry cream. Chill on ice or in a blast chiller in accordance with local health department guidelines. continued

17. TECHNIQUE: Preparing Pastry Cream • Store chilled pastry cream in the cooler until needed.

18. Crème Anglaise • Crème anglaise(KREHM ahn GLAYZ) is thickened solely by egg yolks • Crème anglaise is done when • it is thick enough to coat the back of a wooden spoon, or • it reaches between 180°F and 185°F (82°C and 85°C) • As with pastry cream, it is highly perishable and must be refrigerated

19. TECHNIQUE: Preparing Crème Anglaise • Combine egg yolks and sugar and whip until sugar is dissolved. The mixture will become pale yellow and thicken. Flavorings are often added to this mixture. • Bring milk to a boil in a thick-bottomed, nonaluminum saucepan. Flavorings, such as vanilla beans, can be added to the milk. continued

20. TECHNIQUE: Preparing Crème Anglaise • Pour half of the milk into the egg yolk mixture while stirring constantly with a whisk. continued

21. TECHNIQUE: Preparing Crème Anglaise • Pour the milk and egg yolk mixture back into the remaining milk in the saucepan. Stir until incorporated. • Place the saucepan over medium heat and stir continuously using a heat-proof spatula or wooden spoon. Be sure to scrape the bottom of the pot with each stir. continued

22. TECHNIQUE: Preparing Crème Anglaise • Heat the crème anglaise just until it is thick enough to coat the back of the spatula or spoon, or until it reaches 180°F–185°F (82°C–85°C). continued

23. TECHNIQUE: Preparing Crème Anglaise • Immediately remove from heat and strain through a chinois. Chill on ice until completely cold and store in the refrigerator until needed.

24. Baked Custard Is cooked • in the oven • to the point where it sets up or solidifies • in dishes that are placed in a bainmarie in the oven

25. Objective • Prepare a variety of foams used in dessert preparations.

26. Foams Created by incorporating large amounts of air bubbles usually into cream or egg whites Provide the base for whipped topping, meringue, mousse, and Bavarian cream

27. Whipped Cream continued Made from heavy cream with a minimum butterfat content of 36 percent

28. Whipped Cream continued Cold cream is beaten at high speed with a wire whisk If the cream warms even slightly, it will not hold the air bubbles

29. Whipped Cream continued Most whipped cream is used between the soft and firm peak stages

30. Whipped Cream continued Overwhipping destroys the whipped cream Whipped cream must be kept cold after it is made

31. Whipped Cream • Sugar is whisked into whipped cream at soft peak stage to produce crème chantilly(KREHM shahn tee YEE) • Other ways to flavor whipped cream include adding • cocoa powder • liqueurs • vanilla extract

32. Meringue continued • There are three types of meringue—French, Swiss, and Italian • Egg whites should be at room temperature to assist the whipping process • As egg whites are whipped • large amounts of air are trapped in a protein structure • they develop soft and then firm peaks

33. Meringue continued Overwhipping destroys a meringue Fat prevents the whites from whipping properly If meringue is not cooked, it will lose volume and break down

34. Meringue • Meringue is used to • top pies • add volume to soufflés • lighten mousses or icings • When baked, it can serve as a • tart shell • layer in a cake • cookie

35. French Meringue continued To prepare French meringue, whip egg whites until soft peaks form add some of the sugar to the whites whip until they reach firm peak fold in the rest of the sugar

36. French Meringue continued Pipe meringue into various shapes and bake at very low oven temperatures

37. French Meringue The low temperatures ensure that the final product is white and not a shade of brown

38. Swiss Meringue continued To prepare Swiss meringue, combine the egg whites and all of the sugar and mix over boiling water until it reaches 100°F (38°C) remove from heat and whip until it reaches firm peaks

39. Swiss Meringue Swiss meringue is slightly heavier and more stable than French Pipe into shapes and bake at low temperatures

40. Italian Meringue continued To prepare Italian meringue, prepare a hot sugar and water syrup slowly pour hot syrup onto the egg whites as they are beaten at high speeds using an electric mixer beat until meringue is glossy, thick, and light

41. Italian Meringue • Because the hot syrup cooks the egg whites, • the foam is more stable and heavier than either French or Swiss meringue • it is safe to consume without further cooking • Italian meringue is often added to other pastry preparations since it does not break down

42. Mousse and Bavarian Cream continued There are many different flavors of mousses and Bavarian creams Both can be served on their own either molded or scooped

43. Mousse and Bavarian Cream Mousses and Bavarian creams are often combined with other ingredients to make complex desserts

44. TECHNIQUE: Preparing Fruit-Based Mousse • Dissolve or melt bloomed gelatin in a small amount of fruit purée or other liquid using tempering method. At this point, the gelatin is very concentrated. If it is not thoroughly and quickly stirred into the fruit purée, small hard balls of gelatin may form. continued

45. TECHNIQUE: Preparing Fruit-Based Mousse • Whisking constantly, add the fruit purée and gelatin mixture back into the remainder of the fruit purée. continued

46. TECHNIQUE: Preparing Fruit-Based Mousse • Fold whipped cream into the fruit purée and gelatin mixture. Some chefs also add Italian meringue. Fold whipped cream into mixture gently while rotating the bowl. continued

47. TECHNIQUE: Preparing Fruit-Based Mousse • This folding technique keeps the whipped cream from deflating. Overmixing or mixing too energetically causes the whipped cream to deflate and results in a heavy mousse. continued

48. TECHNIQUE: Preparing Fruit-Based Mousse • Once the mousse mixture is assembled, ladle it into containers. Refrigerate mousse for 12 hours before serving. In the refrigerator, the mousse sets up as the gelatin hardens. • Refrigerate mousse until service.

49. TECHNIQUE: Preparing Chocolate Mousse • Melt chocolate in a bainmarie. continued

50. TECHNIQUE: Preparing Chocolate Mousse • Fold whipped cream and perhaps some Italian meringue into the melted chocolate. Fold the whipped cream into the melted chocolate quickly so the cold whipped cream does not cause the melted chocolate to solidify. It should be noted that there is no gelatin in this recipe—the fat in the chocolate is sufficient to cause the mousse to set up. continued