BY THE END OF SLIDES YOU WILL GET AN IDEA ABOUT DIFFERENT TYPES OF CREAM AND SAUCES USED IN BAKERY AND PASTRY

1. BASIC CREAMS AND SAUCES

2. CREAMS- BUTTERFAT SEPRATED FROM FRESH MILK DONE BY
PHYSICALLY BY ALLOWING THE MILK TO CHURN IN CENTRIFUGAL
MACHINES WHICH HELP THE CREAM TO RISE
MARZIPAN
• PASTE MADE FROM GROUND ALMONDS AND SUGAR MIXED IN
VARYING PROPORTIONS
• USED IN RICH CAKES

3. INGREDIENTS USED IN MARZIPAN
NUTS
• COARSELY GROUND THE ALMOND WITHOUT SKIN
• CHECK THE TASTE OF ALMONDS
SUGAR
• GOOD QUALITY REFINE SUGAR TO BE USED
WATER
• BINDING AGENT FOR ALMONDS AND LIQUID GLUCOSE
LIQUID GLUCOSE
• RETARDS THE CRYSTALLIZATION OF SUGAR

4. TECHNIQUES TO PREPARE MARZIPAN
1. BLANCH THE ALMONDS AND REMOVE SKIN. DRY AND COARSELY
GRIND IT
2. COMBINE SUGAR, WATER AND LIQUID GLUCOSE AND BOIL TO
121*C
3. TAKE LIQUID OFF THE FIRE AND ADD COARSELY GROUND
ALMONDS
4. SPREAD THE MIXTURE ON MARBLE SURFACE AND COOL IT
5. GRIND IT TO PASTE TO FORM DOUGH

5. USES OF MARZIPAN
• USED FOR MAKING FLOWER, DECORATIVE FIGURES AND MOULDS
• USED FOR MODELLING PURPOSES
• USED TO MAKE BASE FOR SPREADING
• USED IN HIGH QUALITY CAKES

6. ALMOND PASTE
• COMMONLY KNOWN AS FRANGIPANI PASTE
• COMPOSED OF GROUND ALMONDS OR MARZIPAN MIXED WITH
BUTTER, FLOUR AND EGGS

7. INGREDIENTS USED IN ALMOND PASTE (FRANGIPANI)
MARZIPAN
• GIVES BODY AND TEXTURE TO THE PASTE
SUGAR
• CASTRO SUGAR OR ICING SUGAR CAN BE USED DEPENDING DEPENDING
ON HOW FINE THE PASTE YOU WANT
BUTTER
• HELPS TO CREAM ALMOND PASTE AND ADD FLAVOUR AND TEXTURE
EGG YOLKS
• USED FOR ADDING A CREAMING TEXTURE AND FLAVOUR
FLOUR
• SOFT FLOUR IS USED TO BIND

8. TECHNIQUES TO PREPARE ALMOND PASTE(FRANGIPANI)
1. CRUMBLE MARZIPAN AND BEAT IT WITH FLAT PADDLE WITH
SUGAR AND BUTTER UNTIL A CREAMY TEXTURE IS FORMED
2. ADD YOLK ONE BY ONE
3. ADD FLOUR AND FOLD IT
4. STORE IN REFRIGERATOR
USES OF ALMOND PASTE(FRANGIPANI)
1. USED FOR FILLING
2. USED AS FILLING IN BREAKFAST PASTRY
3. USED AS FILLING IN PIES AND TARTS

9. TOUILLE- PASTE IS BAKED IN THIN SHEETS AND IS USED FOR
GARNISHES AND DECORATIONS
DIFFERENT TYPES OF TOUILLE PASTE
• BASIC TOUILLE- MADE BY CREAMING BUTTER, ICING SUGAR, EGG
AND ARE FOLDED IN FLOUR
• ALMOND TOUILLE- BASIC TOUILLE + ALMOND POWDER
• BRANDY SNAPS- BUTTER, SUGAR AND HONEY ARE BOILED AND
FLOUR IS ADDED

10. PASTRY CREAM- A MIXTURE PREPARED FROM VANILLA
FLAVOURED MILK, EGG YOLKS, SUGAR AND STARCH.BOILED TO OBTAIN
THICK MIXTURE
INGREDIENTS USED IN PASTRY CREAM
MILK
• WHOLE MILK IS USED FOR BETTER FLAVOUR
SUGAR
• GRANULAR SUGAR IS USED AS IT WILL BE DISSOLVED
EGG YOLKS
• BEATEN WITH SUGAR
STARCH
• GIVES THE THICKNESS TO THE MIXTURE

11. TECHNIQUES TO PREPARE PASTRY CREAM
1. BOIL MILK AND HALF THE SUGAR WITH VANILLA BEAN
2. BEAT EGG YOLKS AND REMAINING SUGAR ALONG WITH STARCH TO
FORM CREAMY MIXTURE
3. TEMPER THE EGG AND FLOUR EMULSION
4. BOIL PASTRY CREAM
5. REMOVE FROM FIRE AND ADD BUTTER
6. USE IT AS REQUIRED
USES OF PASTRY CREAM
1. USED FOR FILLINGS IN TARTS, PIES AND FLAN
2. USED FOR FILLING BETWEEN SPONGE CAKES
3. USED AS BASE FOR HOT DESSERTS
4. USED FOR FILLING CHOUX PASTRY

12. CHANTILLY CREAM- BASIC BAKERY CREAM THAT IS WHIPPED
WITH SUGAR AND VANILLA FLAVOURS
INGREDIENTS USED IN CHANTILLY CREAM
CREAM
• 40% FAT CONTENT IS SUITABLE FOR WHIPPING
SUGAR
• CASTRO SUGAR IS USED
FLAVOURINGS
• VANILLA PODS ARE SCRAPED AND USED TO FLAVOUR THE CREAM

13. TECHNIQUES TO PREPARE CHANTILLY CREAM
1. CREAM IS CHILLED AND IS WHIPPED AT COLD TEMPERATURE
2. ADD SUGAR AND SCRAPINGS FROM VANILLA POD AND IS WHIPPED
USES OF CHANTILLY CREAM
• USED AS FILLING BETWEEN SPONGE CAKES
• USED FOR MAKING VARIOUS DESSERTS SUCH AS MOUSSE AND SOUFFLES
• SERVED WITH COFFEES AND MILKSHAKES
• CONDIMENT WITH FRESH FRUITS

14. CAPRICE CREAM
• VARIATION OF CRÈME CHANTILLY
• ONLY DIFFERENCE THAT IS WHIPPED WITHOUT SUGAR
• WHEN THE CREAM IS WHIPPED, 1/5TH OF THE WHIPPED CREAM IS
REPLACED WITH BROKEN PIECES OF MERINGUE
• USED IN FILLING OF CAKES AND PASTRIES

15. BUTTERCREAM- EQUAL QUANTITIES OF UNSALTED BUTTER AND
ICING SUGAR ARE CREAMED TO PRODUCE A SMOOTH AERATED
CREAMY MIXTURE
INGREDIENTS USED IN BUTTERCREAM
BUTTER
• USED UNSALTED BUTTER
SUGAR
• USED GOOD QUALITY ICING SUGAR TO BE USED
FLAVOURING
• FLAVOURED WITH MELTED CHOCOLATE, VANILLA PODS, ZEST OF
CITRUS FRUITS

16. TECHNIQUES TO PREPARE BUTTERCREAM
1. CUT THE BUTTER INTO SMALLER PIECES AND BEAT IT ON SLOW
SPEED
2. SIFT THE ICING SUGAR AND MIX IT INTO THE BUTTER
3. REMOVE FROM THE MIXER AND SCRAPE OUT
USES OF BUTTERCREAM
• USED FOR FILLING BETWEEN SPONGE CAKES
• USED IN PIPING BAGS
• USED TO PIPE SWIRLS ON TOP OF CUPCAKES

17. LEMON CURD CREAM- MADE FROM LEMON JUICE,
BUTTER, SUGAR AND EGGS MIXED TOGETHER
INGREDIENTS USED IN LEMON CREAM
BUTTER
• UNSALTED BUTTER IS USED
LEMON JUICE
• EGG YOLKS
• HELP TO FORM A CREAMY TEXTURE
SUGAR
• GRANULAR SUGAR IS USED TO DISSOLVED IN LEMON JUICE

18. TECHNIQUES TO PREPARE LEMON CREAM
1. COMBINE THE BUTTER, SUGAR AND REDUCED LEMON JUICE ON
LOW HEAT UNTIL THE SUGAR GETS DISSOLVED
2. MIX WITH THE EGG YOLK UNTILL THE AIR IS IN CORPORATED AND
THE MIXTURE BECOMES THICK
USES OF LEMON CREAM
• USED AS FILLING IN TARTS, PIES AND FLANS
• USED AS FILLING BETWEEN SPONGE CAKES
• USED AS CONDIMENTS

19. GANACHE- A WHIPPED FILLING OF CHOCOLATE AND CREAM
TECHNIQUES TO PREPARE GANACHE
1. BOIL BAKERY CREAM
2. ADD CHOPPED CHOCOLATE AND MIX IT TILL ALL CHOCOLATE IS MELTED
TO A SMOOTH PASTE
3. COOL THE GANACHE UNTILL CHILLED AND WHIPPED TILL CREAMY
TEXTURE
USES OF GANACHE
• USED AS FILLING BETWEEN SPONGE CAKES
• USED AS FILLING IN CHOUX PASTRY

20. SAUCE- SAUCE ADD COLOUR TO THE DESERTS AND PROVIDE
MOISTURE TO DRY CAKE AND PASTRIES
CLASSIFICATION OF SAUCES
• PUREE BASED
• CUSTARD BASED
• CHOCOLATE BASED
• CREAM BASED
• SYRUP BASED
TYPES OF SAUCES
1. STRAINED SAUCES: THEY ARE PUREED AND STRAINED
2. CHUNKY SAUCES: SAUCES THAT ARE NOT STRAINED

21. SAUCE
LIQUID
FLAVOURING
AGENTS
THICKENING
AGENTS
SEASONING
COMPONENTS OF A SAUCE

22. COMPONENTS OF SAUCE
LIQUID
• WATER
• FRUIT JUICES
• MILK
• CREAM
• SPIRITS AND ALCOHOL
THICKENING AGENTS
• STARCHES
• EGGS
• CHOCOLATES
• GELATINE
• CREAM
• SUGAR
• AIR
• FRUITS AND VEGETABLES

23. FLAVOURING AGENTS
• SALT
• ACIDS
• EXTRACTS
• HERBS AND SPICES
• ESSENTIAL OILS
• ESSENCES
• FRUIT PASTES AND CONCENTRATES
• SPIRITS AND LIQUEURS
SEASONING
• SALTS
• ACIDS
• SUGAR

24. USES OF SAUCES
• USED AS AN ACCOMPANIMENTS
• USED AS TOPPINGS AND FILLINGS
• USED AS BASES FOR DESSERTS
FACTORS FOR CHOOSING AN ACOMPANYING SAUCE
• SWEETNESS OF DESERT
• TEXTURE OF THE DESERT
• SERVICE OF THE SAUCE
• COLOUR COMBINATIONS

25. CLASSICAL AND CONTEMPORARY SAUCES
• CRÈME ANGLAISE/VANILLA CUSTARD/VANILLA SAUCE/BAVARIAN
SAUCE: EGG YOLKS, SUGAR AND WARM MILK WITH ADDITION TO
FEW DROPS OF VANILLA ESSENCE MIX TOGETHER ON A WATER BATH
TILL THICKENS
• CHOCOLATE SAUCE: MADE BY BOILING CREAM AND CHOPPED
CHOCOLATE. CONSISTENCY VARIES WITH TEMPERATURE
• MELBA SAUCE: IT IS A COULIS MADE BY STEWING FRESH OR FROZEN
RASPBERRIES WITH SUGAR AND WATER THEN PASSED TO SMOOTH
SAUCE
• BUTTERSCOTCH SAUCE: CARAMEL SAUCE ADDED WITH SOFTENED
BUTTER SOMETIMES CREAM IS ALSO ADDED

26. • CREPE SUZETTE SAUCE: ORANGE JUICE, LEMON JUICE AND ZEST ARE
COMBINED AND HEATED AND LEFT TO MACERATE AND THEN MIX
TOGETHER WITH CARAMEL SAUCE
• STRAWBERRY SAUCE: STRAWBERRY IS COOKED WITH SUGAR AND
WATER. WHEN SOFT PUREE IT AND PASS IT TO OBTAIN A SMOOTH
PASTE
• APRICOT JAM SAUCE: JAM COMBINED WITH WATER AND IS
ALLOWED TO BOIL. CONSISTENCY IS ADJUSTED WITH CORNFLOUR
SLURRY
• TROPICAL FRUIT SAUCE: FRUITS SUCH AS KIWI, PINEAPPLE AND
STRAWBERRY ARE CUT INTO SMALL DICES AND COMBINED WITH
SUGAR SYRUP OR THICKENED FRUIT JUICES

27. CARAMEL SAUCE: MADE BY HEATING SUGAR, WATER AND
LIQUID GLUCOSE UNTIL THE SUGAR STARTS TO CARAMALIZE
THEN IT IS COOLED AND ONCE AGAIN BOILED WITH TO MAKE
IT SYRUPY
TROPICAL FRUIT SAUCE: FRUITS SUCH AS KIWI, PINEAPPLE
AND STRAWBERRY ARE CUT INTO SMALL DICES AND
COMBINED WITH SUGAR SYRUP OR THICKENED FRUIT JUICES

28. STORAGE AND SERVICE OF SAUCES
• HOT SAUCE SHOULD BE MADE JUST BEFORE SERVING
• TEMPERATURE FOR HOLDING AND SERVING HOT SAUCES SHOULD BE
AROUND 80*C
• WARMS SAUCE THAT ARE THICKENED WITH EGGS SUCH AS CUSTARD
SHOULD NOT EXCEED 50*C
• WHEN SERVING SAUCE IT SHOULD BE APPROXIMATELY 50 ML PER
PERSON
• SAUCE SHOULD BE STORED AT A TEMPERATURE OF 1-4*C

29. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR