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Day 36 custards & laminated dough
Custards are any liquid set with eggs. Sugar slows coagulation while acids speed it up. Starch coats proteins to prevent over coagulation and allows custards to be baked instead of just boiled. Egg yolks contain an enzyme that must be neutralized by boiling. Custards can be stirred on the stovetop or baked in a water bath. Enriched dough contains higher amounts of fat, milk, eggs or sugar for tenderness and richness, such as brioche made with butter and eggs using a pre-ferment, or olive oil-enriched focaccia.
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Day 36 custards & laminated dough
- 1. Custards & EnrichedDough ChefMichaelScott LeadChefInstructorAESCA Boulder
- 2. Custard Facts Custard: Anyliquid 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. 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. Stirred or StovetopCustards 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. 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. 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. Enriched Dough A doughwith 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