Custards & Enriched Dough
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
Custard Facts
Custard: Any liquid set with eggs
• Sugar slows coagulation of egg proteins
• Acids speed up coagulation of ...
Baking methods
• Custards
• Stovetop: temper hot liquid into egg/sugar mixture, strain back
into pan and carefully heat un...
Stirred or Stovetop Custards
Crème Anglaise, Lemon curd, Pastry cream
• Heat liquid
• Infusing flavors
• Temper into eggs
...
Baked Custards
Crème Brûlée, Crème Caramel, Flan, Pot de Crème
• Heat liquid
• Temper into eggs
• Strain
• Pour into dish
...
Custards – Troubleshooting
• Tempering – always temper
• Synerisis – heat too high – cooked too long
• Air bubbles in bake...
Enriched Dough
A dough with a higher percentage of fat, milk, eggs or sweeteners
• Brioche: tender, rich dough with eggs a...
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Day 36 custards & laminated dough

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Day 36 custards & laminated dough

  1. 1. Custards & Enriched Dough ChefMichaelScott LeadChefInstructorAESCA Boulder
  2. 2. Custard Facts Custard: Any liquid set with eggs • Sugar slows coagulation of egg proteins • Acids speed up coagulation of egg proteins • Starch prohibits over coagulation by coating protein strands (will not squeeze tight) • Egg yolks contain an enzyme (Alpha Amylase) • Breaks down starch molecules, will cause custard to separate • Must be boiled 2-3 minutes to neutralize enzyme • Boil to cook starch flavor out • Custards with starch will not freeze properly (gritty texture) ChefMichaelScott LeadChefInstructorAESCA Boulder
  3. 3. Baking methods • Custards • Stovetop: temper hot liquid into egg/sugar mixture, strain back into pan and carefully heat until nappé on the stove, (cool down quickly). • Pastry cream, crème anglaise, lemon curd • Baked custards: temper hot liquid into egg/sugar mixture strain, pour into dish and bake on a low temperature, usually in a water bath. • Crème brûlée, crème caramel, quiche, pot du creme ChefMichaelScott LeadChefInstructorAESCA Boulder
  4. 4. Stirred or Stovetop Custards Crème Anglaise, Lemon curd, Pastry cream • Heat liquid • Infusing flavors • Temper into eggs • Stir continually until nappe (coats the back of a spoon) • Strain • Chill immediately to stop cooking ChefMichaelScott LeadChefInstructorAESCA Boulder
  5. 5. Baked Custards Crème Brûlée, Crème Caramel, Flan, Pot de Crème • Heat liquid • Temper into eggs • Strain • Pour into dish • Bake in a water bath (covered vs. uncovered) • Cool completely ChefMichaelScott LeadChefInstructorAESCA Boulder
  6. 6. Custards – Troubleshooting • Tempering – always temper • Synerisis – heat too high – cooked too long • Air bubbles in baked custards • Curdling in stirred custards • Undesirable Skin – dry heat • Cracking – heat too high, souffle action that falls when chilled • Browning – heat too high • Cratering – whisking too much creating foam on top ChefMichaelScott LeadChefInstructorAESCA Boulder
  7. 7. Enriched Dough A dough with a higher percentage of fat, milk, eggs or sweeteners • Brioche: tender, rich dough with eggs and butter • Uses a sponge to start • Classical shapes; à têt, braids, loaves, cylinders • Focaccia: Italian style yeasted flat bread • Various flavorings (toppings) • Lots of olive oil ChefMichaelScott LeadChefInstructorAESCA Boulder

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