Dessert Sauces Custards Crème Anglaise Sabayon Chocolate Ganache Caramel Fruit Fall 2011 1 CHRM 1120/O'Donnell
Dec 18, 2015
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
Fall 20112 CHRM 1120/O'Donnell
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
Fall 20113 CHRM 1120/O'Donnell
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.
Fall 20114 CHRM 1120/O'Donnell
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.
Fall 20115 CHRM 1120/O'Donnell
Make Crème Anglaise
Combine the egg yolks and sugar. Whisk about 30 seconds to ribbon consistency
Fall 20116 CHRM 1120/O'Donnell
Make Crème Anglaise
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.
Fall 20117 CHRM 1120/O'Donnell
Make Crème Anglaise
Cook to nappé consistency. 180˚F-185˚F maximum.
Strain
Fall 20118 CHRM 1120/O'Donnell
Make Crème Anglaise
Add flavorings, if any. Cool in an ice bath, cover and hold
Fall 20119 CHRM 1120/O'Donnell
Make Crème Anglaise
Serve as a sauce. Make ice-cream
Fall 201110 CHRM 1120/O'Donnell
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 201111 CHRM 1120/O'Donnell
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
Fall 201112 CHRM 1120/O'Donnell
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
Fall 201114 CHRM 1120/O'Donnell
Make Ganache
Fall 201115 CHRM 1120/O'Donnell
Using White Chocolate Very sensitive to heat Finely grate the chocolate Use cream that has been heated only to 120˚F
Fall 201116 CHRM 1120/O'Donnell
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
Fall 201117 CHRM 1120/O'Donnell
Make Sauce Caramel
Add sugar and water to a pot. Bring to a simmer over medium-low heat.
Fall 201118 CHRM 1120/O'Donnell
Make Sauce Caramel
Wash down any sugar that splashes on sides.
This keeps crystals from forming.
Fall 201119 CHRM 1120/O'Donnell
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 !
Fall 201120 CHRM 1120/O'Donnell
Make Sauce Caramel
Off the heat, add cream. CAUTION! Whisk in butter and any flavorings.
Fall 201121 CHRM 1120/O'Donnell
Make Sauce Caramel
Off the heat, add cream. CAUTION! Cool and serve
Fall 201122 CHRM 1120/O'Donnell
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%)
Fall 201123 CHRM 1120/O'Donnell
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
Fall 201124 CHRM 1120/O'Donnell
Make a Berry Coulis
Fall 201125 CHRM 1120/O'Donnell
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 201126 CHRM 1120/O'Donnell
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.
Fall 201127 CHRM 1120/O'Donnell
Saucing the Plate: Mise en Place
Fall 201128 CHRM 1120/O'Donnell
Saucing the Plate: Examples A pool of sauce
Fall 201129 CHRM 1120/O'Donnell
Saucing the Plate: Examples Tadpoles and Descending Dots
Fall 201130 CHRM 1120/O'Donnell
Saucing the Plate: Examples Random
Fall 201131 CHRM 1120/O'Donnell
Saucing the Plate: Examples Wide and Narrow Tadpoles
Fall 201132 CHRM 1120/O'Donnell
A tadpole of sauce
Saucing the Plate: Examples
Fall 201133 CHRM 1120/O'Donnell
A cordon (ribbon) of sauce
Saucing the Plate: Examples
Fall 201134 CHRM 1120/O'Donnell
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?
Fall 201135 CHRM 1120/O'Donnell