Advanced Desserts

Orange County Public Schools
Advanced Dessert Preparation

4 parts of a plated Dessert
1. Sauce
2. Crunch
3. Garnish
4. Main item
Friday 2

Bakeshop Review Tips
 Always sift and measure
 Knead or “over mix”
only if necessary
 Use good quality
ingredients
 Monitor hot spots and
time/temperature of
the oven
 Test cake for doneness
 Use liquid measuring
cups for liquids and dry
measuring cups for dry
ingredients
 Spray or line pan with
fat and dust with
flour/sugar and use
parchment
 Follow the recipe
 Do not open the oven
unless necessary
Friday 3

Syrups, Creams and
Sauces
Syrup Strength
Sugar Crystallization
• Sugar Crystallization is when a
simple syrup “breaks”
• Tips for preventing crystallization:
– Brush down sides of the pan
– Cover the pan
– Use glucose or corn syrup to control
crystallization
Friday 4

Syrups, Creams and Sauces
Stages of Sugar Cooking
• Use a candy thermometer
• Drop a bit of the syrup into
cold water
Stage Temperature °F
Thread 230
Soft Ball 240
Firm Ball 245
Hard Ball 250-260
Small Crack 265-270
Crack 275-280
Hard Crack 290-310
Caramel 320-340
Friday 5

Basic Syrups
• Simple Syrup: A dissolved mixture
of equal parts water and sugar
– 1 oz water _____ sugar
– 10# water _____ sugar
– Some chefs prefer a sweeter (1 ½
parts sugar) or less sweet (2 parts
water) syrup
• Dessert Syrup: A flavored
simple syrup
– Add flavorings after the
simple syrup is made
Friday 6

Whipped Cream
• Volumes doubles when liquid
cream is whipped
• Cream with over 30% fat can be
whipped into a foam
– Light cream: 25% fat
– Half and Half: 10% fat
– Milk: 2% fat
Guidelines for Whipped Cream
 Chill cream and all equipment
 Use wire whip or whip
attachment
 Use extra fine sugar or
powdered sugar to sweeten
 Stop beating when peaks hold
their shape
 Store covered in the walk in
 Fold in flavoring ingredients last
 Do not overwhip
Friday 7

Stabilizing Whipped Cream
• To stabilize:
– Add 1% gelatin and 6% cold
water to cream
– Soften gelatin in cold water
and warm until gelatin
dissolves
– Whip gelatin into whipped
cream
– Great for display desserts or
desserts done ahead of time
• 32 oz cream
– Gelatin:
– Water:
• 64 oz cream
– Gelatin:
– Water:
• 16 oz cream
– Gelatin:
– Water:
• 28 oz cream
– Gelatin:
– Water:
Friday 8
Find Out how much water and
gelatin is needed

Crème Chantilly
Heavy Cream 8 oz
Confectioners Sugar 1.25 oz
Vanilla Extract ½ tsp
Total Weight 9 oz
1. Make sure all utensils and equipment
are chilled
2. Whip cream until soft peaks
3. Add sugar and vanilla and continue to
whip until stiff peaks
4. Do not overwhip
1. What minimum % must the
dairy be to whip?
2. What is another name for
confectioners sugar?
3. Why does all utensils and
ingredients need to be chilled?
4. How can you tell the difference
in soft and stiff peaks?
5. When should flavorings be
added to whipped cream?
Friday 9

Meringues
• Meringue: Whipped egg
whites sweetened with
sugar
– Used to give lightness to
desserts and icings and as
toppings
– Meringues can be baked in
a low oven until crisp
– Chopped nuts may be
added to meringues
– Beaten until stiff peaks
Friday 10

Meringue Types
• Common Meringue or “French Meringue”
– Made by beating egg whites and
granulated sugar
– Decent stability
• Swiss Meringue
– Same as common meringue but
warmed over a double boiler as they
are beaten
– Better stability
• Italian Meringue
– Made by beating a hot sugar syrup into
egg whites
– Best stability
Guidelines for Meringues
 Fats are bad for meringues
– Egg yolk, greasy bowls
 Have egg whites at room temp
– Remove 1 hour before
whipping
 Do not overbeat
– Shiny not dry and curdled
 Acids help with foaming
– Cream of tartar, lemon juice
 Sugar helps stabilize egg whites
– Usually equal parts
Friday 11

Common Meringue Recipe
• Egg whites 8 oz
• Granulated Sugar 8 oz
• Powdered Sugar 8 oz
1. Whip egg whites until soft peaks
2. Add granulated sugar a little at a time.
Whip until stiff peaks form
3. Fold in powdered sugar
Swiss Meringue
• Egg Whites 8 oz
• Granulated sugar 8 oz
• Powdered Sugar 8 oz
1. Place egg whites and sugar over a
double boiler and beat until warm
2. Transfer to mixer and whip until stiff
peaks form and cool
Friday 12
• Granulated Sugar 16 oz
• Water 4 oz
• Egg Whites 8 oz
1. Heat sugar and water until candy
thermometer reaches 243 F
2. While syrup is cooking, beat egg
whites until soft peaks form
3. With the machine running, beat
in sugar syrup
4. Continue beating until meringue
is cool and forms stiff peaks
Italian Meringue

Compare & Contrast
Friday 13
Common Meringue Swiss Meringue
Italian Meringue

Crème Anglaise
• A cooked vanilla custard
sauce
– Sauce can curdle if too high a
heat is used (eggs)
Crème Anglaise Tips
• Heat dairy to scalding (just
below simmering)
• Temper hot milk to eggs
• Sauce is done when:
– 185 F never above 190 F
– Nappe
• Stir to cool in ice water bath
Friday 14

Crème Anglaise
Chocolate Crème Anglaise
1. Melt 6 oz sweet chocolate and stir into
custard sauce while warm
Coffee Crème Anglaise
1. Add 2 tbsp instant coffee to custard sauce
• Egg Yolks 8 oz
• Sugar 8 oz
• Milk 2 lb
• Vanilla 1 T
1. Cut recipe in half
2. Combine egg yolks and sugar.
Whip until thick and light
3. Scald milk over direct heat
4. Temper hot milk to egg yolk
mixture
5. Set bowl in simmering water and
stir constantly until nappe or 185
F
6. Set in cold ice water to cool and
stir to cool
Friday 15

Pastry Cream
• Also called “crème patisserie”
• Vanilla Pudding
• Used as fillings for cakes and
pastries
• Can be stabilized with gelatin
• Cornstarch is thickening agent
• Chiboust: Pastry Cream with
italian meringue
Chocolate Creams
• Ganache: A mixture of heavy
cream and chocolate
– Fruit purees and other
flavorings can be added
– Truffles or Candy Filling: 2
parts chocolate 1 part heavy
cream
– Chocolate Mousse: equal parts
cream to chocolate
– Icing: 75% heavy cream
• 1lb Chocolate____oz cream
• 3.5lb Chocolate____oz cream
Friday 16

Dessert Sauces
• Coulis: Purees of fresh or
cooked fruits
• Caramel: Sugar cooked to
the caramel stage with
added cream
• Chocolate Sauce
• Melba Sauce: Raspberries
and red currant jelly
• Sabayon: Whipped custard
Friday 17

Mixing
• High Fat
• Creaming
• Two Stage Method
• Low Fat or Foam Type
• Sponge Method
• Angel Food Method
• Chiffon Method

Creaming Method
1. Scale and have all
ingredients at room temp
2. Beat sugar, salt and
flavorings with butter and
beat until light and fluffy
3. Add eggs one at a time
4. Add sifted dry and wet
ingredients alternatively
5. Scale and pan

Two Stage Method
1. Scale and have all ingredients at
room temp
2. Sift flour, baking powder and salt
with shortening and mix at low
speed
3. Sift in remaining dry ing. and add
part of the water and milk
4. Add remaining liquid ingredients
slowly, scraping the bowl
continuously
5. Batter will be quite liquid

Sponge Method
1. Scale ingredients
2. Combine eggs, sugar and salt
over a hot water bath and beat
until warm (110)
3. In a mixer beat warmed eggs
at high speed until light and
fluffy (10 minutes)
4. Stir or whip in liquids to egg
foam
5. Fold in sifted flour in stages

Angel Food Method
1. Scale and have all ingredients at room
temp
2. Sift flour with half the sugar
3. Beat egg whites, salt and cream of
tartar with whip attachment
4. Beat in sugar until soft peaks
5. Fold in flour/sugar mixture
6. Scale, pan and bake immediately
Angel Food Method relies only on air
for leavening

Chiffon Method
1. Scale and have all ing. at room temp
2. Sift part of the sugar and all dry ing.
Into the mixing bowl
3. With paddle attachment slowly add
all liquid ingredients and eggs
4. In a separate bowl, whip egg whites,
sugar and cream of tartar until stiff
peaks
5. Fold in egg whites to flour/liquid
mixture
6. Pan and bake
Chiffon Method is leavened by baking
powder and air from whipped egg whites

• Preheat the ovens
• Make sure shelves are level
• Don't let pans touch each other
• Too hot-humped center
• Too cold-poor volume, falling
• Do not open oven or cakes will fall
Tests for doneness
• Center of cake springs back when touched
• A came tester comes out clean
• Releasing from the sides of the pans
Cooling
• Cool angel food and chiffon upside down
• Cool in pans, slice around edges and allow to cool
then turn out
Baking and Cooling

Assembling and Decorating Cakes
7 basic types of icing
1. Fondant
2. Buttercreams
3. Foam type icings
4. Fudge type icings
5. Flat type icings
6. Royal or decorators icing
7. Glazes
Fondant
• Smooth, glossy and white
• Can be used hot as a icing
or cold as a sheet
• Can be colored
– Knead in powder or liquid
colors
Friday 25

Buttercream
• Easiest to make and most
popular
• Combination of butter and
confectioners sugar
– Egg white or DMS may be added
• 5 basic kinds of buttercream
– Simple buttercream
– Meringue type buttercream
– French buttercream
– Pastry cream buttercream
– Fondant buttercream
Foam Type Icings
• Meringues flavored with
various ingredients
• Unstable
Friday 26

Fudge Type Icings
• Rich and heavy
• Very stable and can store
well
• Warm over a double boiler
for icing cakes
• Candy beaten to a lighter
consistency
Flat Icings
• Used for coffee cakes,
danishes and sweet rols
• Mixture of confectioners
sugar and water
• Warmed for application
Friday 27

Royal Icing
• AKA Decorators Icing
• Similar to flat icings but use egg
whites and much thicker
• Exclusively used for decorative
work
Glazes
• Apricot-most popular
• Simple Syrup Glazes-easiest
to make
• Applied while hot
• Melted jam or jelly can be
used as a glaze
Friday 28

Tools for Decorating
• Palette knife-straight blunt
spatula
• Offset Spatula
• Serrated knife
• Icing screens
• Turntable
• Icing Combs
• Plastic or Steel Bench Scraper
• Brushes
• Cake card-cardboard circles
Pastry Bag and Tips
• “The paper cone”
– Use a stencil for
paper cone work
• Star tips –rosettes
and shells
• Plain tips-lettering
• Rose Tip-roses
• Leaf Tips
• Ribbon tips-
basketweave
Friday 29

Decorating Techniques
• Shells
• Scrolls
• Basketweave
• Lettering
• Marbling
– Using 2 colors and dragging
them through with a
toothpick
• Stenciling
– Using a stencil and cocoa
powder or confectioners
sugar to create a design
• Masking the Sides
– Applying nuts or chocolate
shavings to the sides of
cakes
Friday 30

Custards
• Basis of all puddings
• Custard: a liquid set by the
coagulation of egg protein
• Do not heat above 185 F
– Exception of Pastry Cream
• Custard bound with Gelatin
– Panna Cotta
– Mousses and Bavarian Cream
• 2 basic kinds
– Stirred Custard: Crème Anglaise &
Pastry Cream
– Baked Custard: Crème Brulee
Puddings
• Pastry Cream: basis for all
puddings
Custards and Puddings

Baked Custards
• Egg yolks make a richer and
softer custard than whole
eggs
• A good baked custard holds
a clean edge when sliced
– Bread Pudding
Custard Production
• Temper egg to scalded
cream
• Remove any bubbles
• Bake at 325 F
• Bake in a water bath
• Doneness
– Insert knife between edge
and middle, must come out
clean

Crème Brulee
• Use brown sugar or
granulated sugar for brulee
• “Burnt Cream”
– Raspberry
– Chocolate
– Coffee
– Cinnamon
– Blueberry
Baked Custard
• Pot de Crème
– Very rich baked custard
• Crème Caramel
– Caramel on the bottom and
unmolded

Bavarians and Mousses
Bavarians
• Classic gelatin desserts made
with gelatin and whipped
cream
• Much more stiff than mousses
• Fruit purees can be added to
the custard base
• Used to make elegant plated
desserts
• Made using 3 Elements
– Crème Anglaise
– Gelatin
– Whipped cream
Mousses
• Desserts made without gelatin or only
a small amount of gelatin
• Softer texture than bavarians
• Meringue or whipped cream or both
are folded in
– Egg whites can be folded into hot base
(crème anglaise)
– Never fold whipped cream into hot
base

Souffles
• Souffles: A baked sweet or
savory dish that rises due to air
incorporated into egg white
proteins
– Should rise 1-2” above rim
– Serve immediately-deflate
• 3 components
– Base
– Flavoring Ingredients
• Chocolate, Orange, Raspberry, etc
– Egg Whites
• Stiff peaks beaten with sugar
• Frozen Souffles: Mousses
that have a band of
parchment paper
wrapped around the top,
frozen and served.
– Look gives the appearance
of a risen “baked” souffle

Advanced Desserts

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