Chaud-froid is a sauce that is applied hot but served cold. It adheres to food due to its high gelatin content. There are two primary methods for making chaud-froid - the classical method uses béchamel or velouté sauce reduced with stock, while the contemporary method omits the roux for a less starchy texture. Chaud-froid can be applied via ladling or dipping and is decorated before serving to look sparkling and fresh.

1. CHAPTER 18: CHAUD - FROID
Chaud – froid, translated literally means hot – cold. This name refers to the
fact that the sauce is cooked and is applied hot, but then chilled and served
cold.. The high gelatin content of the sauce makes it possible to apply it to
an item while still warm and flowing. As the sauce cools, it gels and adheres
to the product. It gives a smooth, pristine surface and seals the product
from the air. Chaud – froid is a sauce that is applied to a product and is
never served as an accompaniment or used to cook an item in like other
sauces.
Galantines, timbales, terrines, whole or smaller joints of poultry and ham are
some of the products that can be coated with a chaud – froid. The purpose
of coating items with a chaud – froid are :
a. protection of the item from the air while it sits on the buffet.
b. the sauce acts as a background or a canvas on which to decorate.
c. the chaud – froid is an adornment itself.
d. the sauce can complement the flavor of the coated item.
TYPES OF CHAUD - FROID
The two primary methods of preparing Chaud – froid are the classical and
the contemporary methods.
THE CLASSICAL METHOD:
The classical method calls for the use of Béchamel or Veloute. This is
reduced with a stock, suitable for the product that needs to be coated. This
reduction is then fortified with a suitable aspic jelly and cream.
THE CONTEMPORY METHOD:
A modern variation of the sauce is prepared without a base of the roux. The
result is a sauce, which has a less starchy mouth feel. The method is also
faster to prepare.

2. VARIATIONS:
Chaud – froid can be made in a variety of colors. Only natural ingredients
must be used to obtain the colors using the basic colors. For a brown chaud –
froid, replace the cream with a reduced jus. A green chaud – froid can be
made by using spinach puree. Red chaud – froid needs paprika plus tomato
puree. Carrots, red peppers and even saffron are used to create a variety of
colors.
APPLYING THE CHAUD – FROID
There are a series of steps involved in the application of chaud – froid.
a. Preparing the item for coating
- Items to be coated should be well chilled. This helps to adhere the
sauce to the surface. Chaud – froid will run off the surface of a warm
item before it can set.
- The surface of the food to be coated should be smooth and trimmed
of any rough edges. It is not possible to create a smooth finish to a
product if the under surface is rough and jagged.
- Surface grease must be removed before the coating of chaud – froid
is applied. The coating will not stick to a greasy surface. If there is a
skin attached to the product, it should be removed. This will ensure
that the fat and the grease are also removed.
- The item to be covered should be blotted/dabbed dry. This will allow
better adhesion of the sauce.
b. Tempering the Chaud – Froid
Chaud – froid sauce should be tempered before applying. Once the item has
been properly prepped, the sauce may be tempered. This involves bringing
the temperature of the sauce, either by heating or cooling, to a point that
will allow the best and easiest coating. Gelling takes place at around 85°F.
Normally, the closer you can maintain the sauce to this temperature without

3. it getting too thick, the more evenly it will coat. In the ideal situation, it
should take only 2 or 3 coats for a smooth and glistening finish.
If the sauce is too warm, it tends to wash over the item leaving only a thin
layer of the sauce. If extremely warm, it might even melt the previous
layers that have already been applied.
If the Chaud – froid is too cold and thick, it will not form an even layer. The
sauce will form lumps and might even leave air bubbles on the surface. The
sauce will not coat the item smoothly, because it sets too quickly in runs.
A sauce that is tempered properly will be easily controled, it will give a
smooth and even coating and it will make the application of the coating
easier and more efficient.
c. Ladle Method or Dipping Method?
There are two ways to apply a Chaud – froid sauce. It can either be ladled
onto the product r the item to be coated can be dipped into it. The ladling
method is suitable for large joints or pieces of meat. Smaller items are more
evenly coated by dipping. Also, unevenly shaped items are more easily coated
by the dipping method. In each case, it is advisable to apply more than one
coat of the sauce to give an even appearance and a smooth complete finish.
Whichever method of coating is used, it is essential to refrigerate them
between each coat and before the final trim.
c. Trimming
Trimming is the final step in preparing the item for decoration. Carefully
remove the item from the pan in which it was coated taking care not to rip
the product away. The item should be cut away with the help of a palette
knife being run around the base of the product. Preferably, dip the knife in
hot water first. Line up the trimmed chaud – froid on a clean and fresh tray.
At this point, they are no longer items or products….they are now Chaud –
froids. They now need only to be decorated before they can be set out on
display.

4. d. Decorating the Chaud – froids
The Chaud – froids can now be decorated tastefully with a variety of food
items. There are many choices available. Aspic cutters can be used to punch
out a variety of shapes out of vegetables. These may be applied in pleasing
patterns such as geometric shapes, floral or abstract.
A more natural, pleasing effect comes from using foods in their natural
shapes. Capers, caviar, chives and slices of olives are a few examples. Each
component must be dipped into warm aspic jelly and placed onto the surface
of the chaud – froid. Avoid dripping excess aspic jelly onto the surface.
These droplets of aspic are difficult and almost impossible to remove and
can make the most beautiful designs look sloppy. After the decorated chaud
– froids have been chilled; they are glazed with a single coat of well-
tempered aspic jelly. This will protect the surface of the chaud – froid that
could become dull and dry looking. The final glaze of aspic will keep the
chaud – froid looking sparkling and fresh.
QUALITY INDICATORS FOR CHAUD – FROID
The quality of a chaud – froid coating has a major effect on the overall
quality of the finished product. The quality of a chaud – froid is judged
according to flavor, tooth, color and appearance.
1. Flavor – The flavor should complement the dish.
2. Tooth – The chaud – froid should have a very delicate tooth. As it melts
in the mouth, it should have a silky smooth texture, similar o that of well
made veloute or béchamel sauce.
3. Color – Chaud – froid can be made in various colors. However the colors
should originate from natural ingredients. Avoid using artificial colors,
instead, pastel shades are the best.
4. Appearance – The appearance should be neat and clear-cut, smooth and
shiny and free of air bubbles. The thickness of the coating should not be
more than 3/16-inch and the thickness of the glaze 1/8-inch thick.

5. Handling & Storage
Chaud – froid sauces can be cooled and stored. Reheat gelled chaud – froid
sauce over a hot water bath to avoid scorching.
COLLEES
Collees are chaud froid sauces using mayonnaise, sour cream, heavy cream or
a combination of these as their base. Collees are often used with fish and
other light items. Combine 3 parts of mayonnaise, sour cream or heavy cream
with one part of strong aspic jelly. Use and treat like normal chaud – froid..
VERNON COELHO
ihm mumbai
2008-09

6. Handling & Storage
Chaud – froid sauces can be cooled and stored. Reheat gelled chaud – froid
sauce over a hot water bath to avoid scorching.
COLLEES
Collees are chaud froid sauces using mayonnaise, sour cream, heavy cream or
a combination of these as their base. Collees are often used with fish and
other light items. Combine 3 parts of mayonnaise, sour cream or heavy cream
with one part of strong aspic jelly. Use and treat like normal chaud – froid..
VERNON COELHO
ihm mumbai
2008-09