desserts

Dessertsandpuddings 15ThischaptercoversthefollowingoutcomesfromDiplomaunit213:Producehotandcolddessertsandpuddings Outcome 213.1 Prepare and cook cold desserts Outcome 213.2 Finish cold desserts Outcome 213.3 Prepare and cook hot desserts and puddings Outcome 213.4 Finish hot desserts and puddings

WorkingthroughthischaptercouldalsoprovidetheopportunitytopractisethefollowingFunctionalSkillsatLevel2:Functional Maths Analysing – recognise and use 2D representations of 3D objects; find area, perimeter and volume of common shapes

Inthischapteryouwilllearnhowto:Identify different types of hot and cold desserts

Identify the main ingredients and their quality points and quantities

Prepare hot and cold desserts and puddings

Cook hot desserts and puddings

Check, finish and decorate cooked desserts and puddings

Identify the temperature for the cooking, holding, service and storage of finished desserts and puddings

Youwilllearntomakebasicdessertsandpuddingsincluding: ice cream vanilla mousse panna cotta crème caramel pavlova American-style pancakes fruit crumble.

Level 2 Diploma_9780435033736_4th.indb 483 13/09/2010 10:29

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TypesofdessertsandpuddingsDesserts and puddings all have one thing in common – most people love them. The art of making desserts and puddings can be learnt by everyone, but some chefs have a particular passion for creating them.

Basic hot and cold desserts and puddings include: Ice creams: made from milk, cream, sugar, eggs and flavouring,

then churned in an ice-cream maker to achieve a smooth texture and consistency. Ice cream is available in many different flavours.

Mousses: cold desserts such as chocolate or fruit mousse, generally light and airy in texture, often held together with a setting agent such as gelatine.

Egg-based desserts: can be served hot or cold. Cold desserts include crème brûlée, crème caramel and baked egg custard. Hot desserts include bread and butter pudding and cabinet pudding. Egg-based desserts also include meringues.

Batter-based desserts: these are usually fried, e.g. pancakes and fritters.

Milk puddings: can be served hot or cold. They may have fruit added. Examples include semolina and rice pudding.

Sponge-based desserts: these include steamed sponges and bakewell tart.

Fruit-based desserts: these include fruit flans, Eve’s pudding, fruit crumble and summer puddings.

IcecreamIce cream is normally made using a sorbetière (ice-cream maker). It can be made using a normal household freezer, but the ice cream will not be such good quality.

A sorbetière slowly churns and freezes the ice-cream mixture. As the mixture freezes ice crystals are produced. These are kept small by the churning action. Small ice crystals mean high-quality ice cream with a smooth texture.

Freezing the ice-cream mixture in a normal freezer produces larger ice crystals so the texture is not so smooth.

Ice cream is generally made using high-risk products so it must be stored below –22°C. This temperature makes the ice cream hard to serve. Remove ice cream from the freezer and place it in the fridge before service to make it easier to serve.

Remember!Melted ice cream must not be re-frozen.

Trythis!Drawasizecharttoguideyouonthecorrectsizesforallitems.

Top marks!If making individual items make sure each mould/dish is the same size.

Top marks!Ensure there are sufficient garnishes for each portion but do not over/under garnish – sometime less is more!

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Typesofdessertsandpuddings

DefinitionInfuse: to soak something in liquid so that the liquid will take on its flavour.

Chef’s tipIf the pan has any burnt milk left on it, use a clean pan.

Chef’s tipTo stop the milk burning, sprinkle some of the sugar from the recipe onto the bottom of the saucepan, then add the milk but do not stir. The sugar on the base of the pan will protect the lactose and stop the milk from burning before it boils.

Chef’s tipIce cream should not be grainy. It should be smooth without large ice crystals. This is achieved by quick freezing.

To freeze in a sorbetière: transfer the mixture into the sorbetière, churn and freeze. Once the mixture has doubled in volume and is firm, transfer it to a clean container, cover and store in the freezer until required for service.

To freeze in a freezer: cover and put into the freezer. Stir every 30 minutes until firm. Freeze until ready for service.

This basic recipe can be used for many different flavours, by removing the vanilla pod and substituting other ingredients: Chocolate: added to the milk before boiling. Fruit: puréed and added after the double cream. Dried fruits or nuts: added just before the final freezing stage. Alcohol: added after the double cream.

There are many different-flavoured ice creams available commercially. Some establishments buy these in because they lack suitable equipment or qualified staff to make home-made ice cream. It may also make compiling and costing menus more effective.

Preparation� 1Cooking�skills� � 3Finishing� 2

Vanilla ice creammilk 1litrevanillapod ½eggyolks 5castersugar 375gdoublecream 500ml

Method1 Putthemilkintoapanandwarmit.2 Splitthevanillapodandscrapeouttheseeds.Putthepod

intothewarmmilktoinfuse.3 Puttheeggyolksandsugarintoabowlandwhisktogether

untillightandfluffy.4 Bringthemilktotheboilandaddtoeggmixture.Mixwith

aspatula.5 Putthemixturebackintothesaucepan.6 Cookthemixtureoveragentleheatuntilthemixturecoats

thebackofthespatula.Totest,stirthemixturewell,takeoutthespatulaanddrawaspoonthroughthemixture.Themixtureshouldnotrejoinquickly.

7 Strainthroughaconicalstrainerandallowtocool.8 Whenthemixtureiscompletelycool,addthecreamandfreeze.


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MousseMousse is light in texture and is normally served chilled.

GelatineMousse is set using gelatine. Too little gelatine and the mousse will not set, too much gelatine and the mousse will set too hard and the texture will be tough.

Gelatine comes in either powder or leaf form. Leaf gelatine is a more expensive form of gelatine but is a superior product.

Gelatine needs to be soaked in cold water before use. The best way to soak powdered gelatine is to measure the correct amount of water and sprinkle the powder onto the water and allow it to sponge.

Leaf gelatine turns into a jellied mass when soaked in water. The remaining water is thrown away and the jellied mass squeezed to remove as much excess water as possible.

Gelatine is made from beef bones and therefore not suitable for vegetarians. A setting agent suitable for vegetarians and vegans is made from seaweed and is known as agar agar; it is usually available in flake form. It has weaker setting properties than gelatine. It must be used in accordance with manufacturer’s instructions.

Figure 15.1 Gelatine – leaf and powdered Figure 15.2 Agar agar

Chef’s tipDo not overcook the mixture for ice cream, bavarois or mousse or it will curdle and will have to be thrown away. Too much heat will cause the egg to cook and separate from the milk. Small pieces of egg will be evident in the milk and it will not thicken.

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This type of mousse can be flavoured with coffee and/or chocolate.

To make coffee mousse, replace the vanilla pod with instant coffee to taste and colour. To make chocolate mousse, replace the vanilla pod with 100g grated chocolate. Add it to the milk before boiling.

Chef’s tipMousse should be light and aerated. Ensure cream is evenly mixed without any visible streaks.

Preparation� 3Cooking�skills� � –Finishing� 3

Vanilla mousseleafgelatine 40gcoldwaterforsoakinggelatinecastersugar 150geggyolks 6milk 400mlvanillapod 1doublecream 700mlgranulatedsugar 150geggwhites 6Serves 8–10

Method 1 Soaktheleafgelatineincoldwater. 2 Creamtogetherthecastersugar,eggyolksandalittlemilk. 3 Puttheremainingmilkintoapan.Splitthevanillapodandremovetheseeds.

Putthepodintotheremainingmilk. 4 Bringthemilktotheboilandinfusethevanillapod. 5 Bringthemilktotheboilagainandaddtoeggmixture.Mixwithaspatula. 6 Putthemixturebackintothesaucepan. 7 Cookthemixtureoveragentleheatuntilthemixturecoatsthebackofthespatula.

Totest,stirthemixturewell,takeoutthespatulaanddrawaspoonthroughthemixture.Themixtureshouldnotrejoinquickly.

8 Squeezethewateroutofthesoakedgelatineandaddthegelatinetothehotmix.Dissolvethegelatinecompletely.

9 Strainthemixturethroughafine-meshedconicalstrainerandallowtocool.10 Whiskthedoublecreamuntilitjustpeaksandputitintothefridge.11 Putthegranulatedsugarintoapanandjustcoverwithwater.Bringtotheboiland

skimtoremoveanyimpurities.Cookthesugaruntilitreaches120°C.12 Whilethesugariscooking,whisktheeggwhitesuntiltheypeakandslowlypourin

thehotsugar.Continuewhiskinguntilthemeringueisfirm.13 Foldthewhippedcreamintothecoldmoussebaseandthenfoldinthemeringue.14 Pourthemixintoservingdishesormouldsandplaceinthefridgetoset.15 Whenset,decoratewithrosettesofwhippedcreamandanyothergarnishas

directedbytheestablishment.


Howtocreaterosettes

1 Whip cream until stiff. 2 Transfer into a savoury piping bag with a medium five-star piping

tube. 3 Pipe the rosettes directly onto the mousse.4 Keep the piping bag upright when piping.

Bavarois

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Did you know?Vanilla is a flavouring agent. Vanilla pods grow in the shape of long black sticks and are found on a climbing plant that belongs to the orchid family, native to Central America but nowadays also grown in Madagascar.For more information about vanilla visit www.heinemann.co.uk/hotlinks and enter the express code 3736P.

Figure 15.3 Creating a rosette


Vanilla bavaroisgelatine 3leavescastersugar 50geggs 2milk 250mlvanillaessence totastedoublecream 240mlMakes 6×6cmmoussering

Method 1 Putthegelatineinabowlandsoakitincoldwater. 2 Separatetheeggyolksandeggwhites. 3 Putthesugarandeggyolksintoanotherbowl.Whiskthem

together. 4 Putthemilkandvanillaessenceintoapanandboilthem. 5 Pourthehotmilkoverthesugarandeggmixtureandmix. 6 Getacleanbowlandaconicalstrainer. 7 Pourthemixtureintoacleansaucepan. 8 Returntotheheatandstirgentlyusingawoodenspoon. 9 Oncethemixturestartstothicken,removefromtheheat

andpourthroughthestrainerintothecleanbowl.Donotboil.

10 Takethesoakedgelatineoutofthewaterandsqueezeouttheexcesswater.

11 Gentlystiritintothewarmmixtureuntilfullydissolved.12 Allowthemixturetocooldown.13 Whilethemixtureiscooling,halfwhipthedoublecream

untilitstartstothicken.14 Oncetheeggmixturestartstoset,gentlyfoldinthe

whippedcream.15 Whiptheeggwhitestoastiffsnow(untiltheeggwhitepeaks

andthepeaksdonotdroptooneside)andgentlyfoldin.16 Fillmouldsasrequiredandstoreinthefridgeuntilready

forservice.

Chef’s tipBavarois should be light and just set. Too much gelatine will lead to a rubbery texture and too little means it will not hold its shape.Gelatine is available in powder and leaf form. Most pastry chefs tend to use leaf, which has to be softened in cold water before being added to a hot liquid.

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To make chocolate bavarois, add 50g dark chocolate to the milk before boiling.To make coffee bavarois, add 10g instant coffee powder to the milk before boiling.To make fruit bavarois, make the base recipe with only 125ml milk and add 125g fruit purée after the gelatine has been added. Serve with fruit coulis, page 515.

PannacottaPanna cotta is an Italian vanilla mousse made without eggs, that has the consistency of jelly. ‘Panna cotta’ means ‘cooked cream’.

Did you know?Panna cotta only needs to be cooled on ice before filling the moulds if vanilla pods have been used. Vanilla seeds are heavier than cream and milk. If the panna cotta is put into the moulds while still hot, the vanilla seeds will sink to the bottom and the flavour will be concentrated at the base. Cooling the panna cotta on ice will distribute the vanilla seeds evenly.

Chef’s tipWash the used vanilla skin under cold water to remove any dairy products, dry the skin on top of the oven and mix with caster sugar to produce vanilla-flavoured sugar.

Chef’s tipPanna cotta should be light and just set. Too much gelatine will lead to a rubbery texture and too little means it will not hold its shape.

Preparation� 3Cooking�skills� � –Finishing� –

Panna cotta gelatine 2leavesvanillapod ½doublecream 380mlmilk 130mlcastersugar 60gServes 8

Method 1 Soakthegelatineincoldwater.2 Cutthevanillapodlengthwaysandscrapeouttheseeds

withthebackofaknife.3 Boilthecream,milk,vanillaseedsandvanillaskin.4 Putthesugarintoacleanbowl.Pourthehotvanillacream

throughastraineroverthesugar.5 Mixtogetherusingawhisk.6 Cooldownoverabowloficeandfilleightsmalldariole

mouldsjustbeforesetting.7 Servewithfreshfruits,fruitcompoteorfruitsauces.


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Fruitmousse

Egg-baseddessertsMany egg-based desserts combine milk or cream, eggs, sugar and flavouring. The egg mix cooks and sets the liquid content.

Any egg custard mixture needs enough eggs to set the liquid (milk or cream). Cream gives a much richer texture, but costs more.

Excess heat while cooking egg custard dishes will result in the egg and liquid separating – known as ‘curdling’. Overcooking the custard mix will leave a clear liquid on the surface of the cooked product.

Chef’s tipThe lemon juice will enhance the flavour of the fruit purée.

Chef’s tipTry to use seasonal fruits and adjust the sugar according to the fruit, e.g. less for strawberries than for rhubarb.

Trythis!Howmanydessertsdoyouknowwhicharemadeusingfromeggcustard?Whatarethemainingredientsofeggcustard?Whyisabain-marieused?

Worksheet46


Fruit moussegelatine 4leavesfruitpurée 250gjuiceofalemon 1castersugar 80gdoublecream 250mleggwhites 2Serves 6

Method 1 Soakthegelatineincoldwater. 2 Putthefruitpurée,lemonjuiceandsugarintoabowland

whisktogether. 3 Putthedoublecreamintoanotherbowlandhalfwhipit

untilitthickensslightly. 4 Takethesoakedgelatineoutofthewater,squeezeoutthe

excesswaterandputthegelatineintoacleansaucepan. 5 Add3tbspsofthefruitpuréeanddissolvethegelatine

overamoderateheat. 6 Puttherestofthefruitpuréeintoabowl.Whiskthe

gelatinemixtureintothefruitpurée. 7 Whiptheeggwhitesuntilstiff. 8 Justbeforethefruitmixturestartstoset,foldinthe

whippedcreamandeggwhite. 9 Fill6cmmousseringsandchilluntilset.10 Storeinthefridgeuntilreadyforservice.

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Chef’s tipEgg-based desserts should be smooth in texture, just set and cooked gently so the egg doesn’t scramble and overcook, leaving a grainy texture with pockets of air.

Did you know?This mixture can also be cooked inside a blind-baked sweet pastry case. See Chapter 15.

Did you know?Nutmeg is the dried seed of a fruit from an evergreen tree grown in South-east Asia. It is available either whole or in powdered form. Whole nutmeg is grated very finely to extract the spice.

Too much heat will also lead the sugar in the custard mix to produce bubbles throughout the mixture.

To reduce the risk of overheating the custard mix, most egg custard-based desserts are cooked in a bain-marie.

Queen of puddings is another egg custard-based dessert with added raspberry jam and cake crumbs. It is finished with crossed meringue and then each space is filled alternately with apricot and raspberry jam.

It is a very sweet, very decorative dessert. The egg custard mix can also be flavoured with lemon zest.

Cabinet pudding is egg custard with mixed dried fruits and sponge, served with sauce anglaise.

Preparation� 1Cooking�skills� � 2Finishing� –

Egg custardeggs 6granulatedsugar 150gmilk 565mlvanillapod 1nutmeg,grated totasteServes 6–8

Method1 Puttheeggsandsugarintoabowl.Whisktomix,butdonot

incorporateairasthiswillaffectthefinalproduct.2 Putthemilkintoasaucepan.Splitthevanillapodandput

theseedsintothemilk.Warmthemilktoinfusetheflavour.Donotboil.

3 Pourthehotmilkontotheeggandsugarmixture.Whisktomixbutdonotmakefrothy.

4 Strainthroughaconicalstrainer.5 Transfertoabuttereddishandgratenutmegontothe

surface.6 Cookinabain-marieforapproximately30to35minutes

at200°C.7 Oncecookedallowtocool.Storeinthefridgeuntilrequired

forservice.

Marcus saysWith a hot dessert, such as an egg custard tart, use fresh free range eggs for maximum colour, flavour and silkiness. When making egg custard tart, remember to pour the egg mixture into the tart whilst it is still in the oven – this allows you to fill right to the top without having to carry it!


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Diplomat pudding is a Cabinet pudding served cold, turned out of its cooking dish and decorated with whipped cream.

Breadandbutterpudding

With the addition of sliced bread, sultanas and butter, another very popular dessert can be made.

DefinitionBrioche: yeast dough that has been enriched with eggs and butter. It is similar to croissants.

A modern twist on this classic dessert is to replace the milk with cream and glaze the top with sugar after cooking to give a crisp sweet topping. Another twist is to use brioche instead of normal sandwich bread. By adding melted chocolate or chocolate powder to the egg custard mixture you can create a chocolate bread and butter pudding.


Bread and butter puddingeggs 6mediumgranulatedsugar 150gmilk 500mlvanillapod 1sultanas 100gwhitebread 250g(approx7slices)butter 100gCookingtime 30–35minutesOventemperature 190°CServes 6

Method1 Maketheeggcustardasnormal.2 Butterandsugarapiedish.3 Washanddrythesultanas.4 Butterthebreadandcuteachsliceinto

fourtriangles.(Thecrustscanberemovedifrequired.)

5 Layerthepiedishwithalternatelayersofbutteredbreadandsultanas.Finishwithalayerofbutteredbread.Donotuseanysultanasonthetoplayerastheywillburnduringcookingandtastebitter.

6 Passtheeggcustardthroughaconicalstrainerontothebread.Allowthebreadtosoakuptheeggcustardmixtureforatleast30minutes.

7 Placethedishintoadeeptray.Halffillthetraytomakeabain-marie.

8 Bakethepuddinguntilsetandgoldenbrown.Servehot.

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Did you know?The reason for washing down the side of the pan when boiling sugar is to stop the liquid sugar from crystallising.

Chef’s tipPut a clean unused cleaning cloth into the bottom of the bain-marie before you put the moulds in. This prevents the base of the moulds getting too hot.


Crème caramelFor the egg custard: milk 850mlsugar 90geggs 6vanillaessence totasteFor the caramel: sugar 180gwater 90mland20mlOventemperature 140–150°CCookingtime 30–40minutesServes 6

Method 1 Maketheeggcustardasnormal. 2 Makeacaramelbymixingthesugar

and90mlofwaterinaheavy-bottomedsaucepan.

3 Dissolvethesugarandbringittotheboil.Skim. 4 Withacleanpastrybrushandsomecleanwater,

washdowntheinsideofthesaucepantoremoveanysugarcrystalsfromtheedge.Continuewashingdownthroughouttheboilingprocess.

5 Cookthesugaruntilanambercolourhasbeenachieved,approx.15–20minutes.

6 Addthe20mlofwater.Thiswillstopthecookingprocessandthindownthesugartoproduceacaramelsauce.

7 Pourthecaramelintosomegreasedmouldsandallowtoset.Thecaramelwillsetmorequicklyifthemouldsareputintocoldwater.

8 Straintheeggcustardmixontothecaramel. 9 Transferthemouldsintoabain-marie.10 Cookintheovenuntilthecustardisset.11 Whencookedremovefromthebain-marieandallowto

cool.12 Whencompletelycoldremovefromthemouldsandserve.


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HowtoremovetheCrèmecaramelfromthemoulds

1 Tilt the mould onto its side at 90° and loosen the edge of the custard from the mould. Continue all the way round.

2 Turn the mould upside down onto a serving plate, hold the plate and the mould and shake to loosen.

3 Remove the mould. 4 Any remaining caramel should be poured over the custard.

Crèmebrûlée

Crème brûlée translates as burnt cream, which indicates how the dessert is finished prior to service. Crème brûlée can be served hot or cold.

Remember!The caramel should be rich and amber in colour, the surface of the cream should be smooth and not full of bubbles. The cream should stand proud and not dipped in the middle.

Chef’s tipMake sure the salamander has been pre-heated or the sugar will take a long time to brown and the custard mix will overheat and curdle.

Chef’s tipBrûlées can also be caramelised using a blow torch, but keep the flame moving so an even glaze can be achieved.


Crème brûléeeggyolks 10eggs 2castersugar 150gdoublecream 1000mlvanillapod 1demerarasugar fortoppingOventemperature 140–150°CCookingtime 30–40minutesServes 8–10

Method1 Makethecustardasforeggcustard.Thenpoachthecustard

inabain-marieasforcrèmecaramels.2 Onceset,sprinkleanevencoatingofdemerarasugaronto

thesurface.3 Glazethesugartoalightbrowncolourunderasalamander.4 Onceglazed,serve.

Brûlée can be caramelised using a blow torch or a salamander

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MeringuesA meringue is a mixture of whipped egg whites and sugar. Usually, caster sugar is used as the grains are much smaller and more easily suspended in the bubbles of the whipped egg white.

When making hot or cold meringue, there are a few basic rules that must be followed: All whipping equipment must be free from grease. Plastic bowls

are not recommended; use either stainless steel or glass, as these can be scalded with very hot water to remove the grease. If you dry the bowl, use clean disposable tissue, not a cloth. A cloth could transfer grease to the surface of the equipment.

The easiest way to make meringue is by machine. However, if making by hand, use a stainless steel balloon whisk. This type of whisk allows more air to be incorporated quickly.

Egg yolks consist mainly of fat and if any traces of yolk are present in the egg white, it will prevent the egg white whipping to a stiff peak.

Once made, the meringue mixture must be used straight away or the egg and sugar will start to separate and the egg white will start to turn back into liquid as the air escapes.

There are three different types of meringue:1 Cold meringue (French meringue), used for cakes, sponges and

pavlovas.2 Hot meringue (Swiss meringue), used for piping shells and nests.3 Boiled meringue (Italian meringue), used for mousses, ice

parfaits and lemon meringue.

DefinitionStiff peak: when the peaks of the whipped egg white stand up without falling to one side. The final test is to turn the bowl upside down to see if the white drops out.

Chef’s tipA pinch of salt in the egg white helps the whipping process.

Chef’s tipDo not use granulated sugar as this will give a coarse mixture.


Cold meringue1partofeggwhiteto2partsofcastersugarForexample:eggwhite 100gcastersugar 200g

Method1 Whisktheeggwhiteinacleanbowlonthehighestsettingof

amixingmachine.2 Whiskuntiltripledinsize.3 Slowlyaddthesugarinsmallamountswhilethemachineis

stillrunningonfullspeed.4 Turnthemachineoffonceallthesugarhasbeen

incorporatedanduseasrequired.


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Video presentation Watch Finishing a flan for an alternative method of making hot meringue. Try out both methods and see which you prefer.

Chef’s tipMeringues are normally one part egg white to two parts sugar. Weigh the egg whites and double the sugar to get the correct amount.

Chef’s tipA pinch of salt or cream of tartar helps the whipping process by creating a stiff meringue and increasing the volume.The meringue should be well aerated and not grainy; this is a sign of over whipping. Cracked meringues are the result of too much moisture, or too much egg white to sugar.



Hot meringue1partofeggwhiteto2partsofcastersugar

Method1 Putthesugarandeggwhiteintoacleanmixingbowlthat

willfitontoamachine.Combineusingahandwhisk.2 Putthebowlontoabain-marieandwhiskuntilthesugar

hasdissolved.Tocheckthis,removethebowlfromtheheatanddipinawoodenspoon.Removethewoodenspoonandrubafingeroverthespoon.Ifthemixturefeelsgritty,returnittotheheatandwhiskuntilthesugarhasdissolved.

3 Fitthebowlontothemachine,attachthewhiskandwhiskonthehighestsettinguntilthemixtureiscoldandinastiffpeak.

4 Useasrequired.

Boiled meringuegranulatedsugar 300gwater 90mlcreamoftartar pincheggwhite 150g

Method1 Putthesugar,waterandcreamoftartarinaclean

saucepan.Combinewithametalspoon.2 Putthepanonalowheat.Washthesidesofthepandownwith

waterandacleanbrush(asforcaramelforcrèmecaramel).3 Bringtotheboil.4 Boilthesugarmixtureto118°C.Testusingasugar

thermometer.Donotstirthesugar,justletitboil.5 Inthemeantime,whisktheeggwhitetoastiffsnowusinga

machineonthehighestsetting.6 Once118°Cisreached,removefromtheheatandpour

slowlyintothewhippedeggwhitewhilethemachineisstillrunningonfullspeed.Takecarenottoburnyourself.

7 Continuewhippinguntilthemixtureiscoldandformsstiffpeaks.

8 Useasrequired.

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Chef’s tipUndercooking will cause the meringues to weep, if not used over a period of time. Do not store meringue in the refrigerator as this will cause them to go soft because sugar in the meringue will draw in moisture from the atmosphere.

Granulated sugar is used in this type of meringue because it is a cleaner type of sugar with fewer impurities than caster sugar. In this method the sugar has to be boiled with the water and therefore the granulated sugar is more suitable.

Cream of tartar is found in the juice of grapes, after they have been fermented in winemaking. It is classified as an acid, available in the form of a powder and used in baking powder. It helps to stabilise meringue once it has been whisked.

Pavlova

Pavlova is a meringue dish that is soft and chewy inside with a crunchy outside. Cornflour and vinegar are added to the meringue.

Did you know?Pavlova was named after Anna Pavlova, a Russian ballerina.

DefinitionChantilly cream: cream that has been sweetened, flavoured and lightly whipped (see Chapter 16 for recipe).


Pavlovaeggwhites 100gcastersugar 200gvinegar 5mlcornflour 5gServes 6–8

Method1 Makemeringueaspreviouslydescribed

(coldmeringue,steps1–4).2 Foldinthecornflourandvinegar.3 Transferontosiliconepaperandbakeat

atemperatureof140°Cforapproximatelytwohours.

4 CoolanddecoratewithfruitandChantilly cream.


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Meringueshells,cases,nestsandvacherins

These are all made with Swiss meringue and piped with star or plain piping tubes.

They can be dried on top of the oven overnight or dried in an oven on a low heat of about 90°C. This could take four to eight hours. Make sure that meringue products are not dried at too hot a temperature as they may discolour and lose their characteristic white colour.

Vacherins can either be large or individual round gateau-type meringues filled with fruit and cream and then decorated.

MilkpuddingsMilk puddings were considered an old-fashioned or more traditional pudding. However, they are now becoming more modern by using contemporary methods of cooking and presentation, e.g. with the use of coconut milk, chocolate and various fruits.

When cooking milk-based puddings, the mixture should be stirred constantly to avoid burning. The grains used should be cooked through before serving and not have a bite to them.

Chef’s tipVanilla extract or a vanilla pod can be added to improve the flavour. Alternatively, try adding lemon zest.

Did you know?Sago and tapioca puddings are made in the same way.

Dessertsandpuddings


Semolina puddingmilk 1litresemolina 90gsugar 120gbutter 30gServes 8–10

Method1 Heatthemilkinasaucepan.Whenithasnearlyboiled,

sprinkleinthesemolina,stirringwell.2 Simmerfor15–20minutes.3 Addthesugarandbutter.Stirtodissolve.4 Serveimmediatelyortransfertoaservingdishandbrown

underthegrill.

Healthy eatingMany people suffer from allergies to milk and dairy products. Make sure your customers are aware of any potential allergens in the food you prepare for them (see pages 47, 141 and 142).


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Chef’s tipEnsure rice is cooked through and tender, with a good ratio of creamy liquid to rice.

Did you know?French rice pudding is enriched with eggs and butter. It is baked in a similar way to a soufflé.

See Chapter 13, page 436 for a recipe for Baked rice pudding.


French rice puddingvanillapod 1milk 2litrespuddingrice 180gbutter 75gcastersugar 180geggs 5mediumicingsugar 25gOventemperature 180°CCookingtime 20minutesServes 10

Method 1 Splitthevanillapodandremovetheseeds. 2 Putthemilkintoaheavy-basedpan.Addthevanillapod

andseeds. 3 Bringthemilktotheboil.Removevanillapod. 4 Reducetheheat.Sprinklethericeintothepan.Stirtostop

thericestickingtogether. 5 Simmeruntilthericeiscookedandthemilkisthickand

creamy. 6 Butterandsugartheindividualservingdishes. 7 Puttheremainingbutterandsugarinamixingbowl.

Creamtogether. 8 Separatetheeggs.Addtheeggyolkstothecreamed

butter/sugarmixtureandmixwell.Keeptheeggwhites. 9 Slowlyaddthecookedricetothebutter/sugarmixture.Stir

topreventtheeggyolkscurdling.10 Whisktogethertheeggwhitesuntiltheypeak.11 Carefullyfoldtheeggwhiteintothericemixture.12 Putthemixtureintheservingdishes.13 Placethedishesinabain-marieandbakeintheoven.14 Whencooked,dredgethesurfacewithicingsugarand

returntotheovenforafewminutestoglaze.15 Serveimmediately.


Batter-baseddessertsBatter-based desserts can be as simple as a lemon pancake or a more classic dish like crêpes suzette. Batter can also be used as a light crispy coating used to protect fruit during cooking.

PancakesPancakes should be cooked in crêpe pans, which are small flat pans which make tossing the pancakes easier. They can also be cooked in frying pans but tossing them is a little more difficult.

DefinitionCrêpes: the French term for pancakes. Crêpes need to be as thin as possible.

Figure 15.4 Crêpe pan

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Basic pancake battersoftflour 240gsalt apinchmilk 565mleggs 2meltedbutter 30g

Method 1 Sifttheflourandsalttogetherintoabowl. 2 Addthemilkandeggsandwhisktogetheruntilsmooth. 3 Whiskinthemeltedbutter. 4 Allowtorestforatleast60minutesorthepancakes

willbetoughandrubbery.Whiskafterresting. 5 Heatthecrêpepan,addalittlevegetableoil(butter

willburnandmakethepancaketasteburntandbitter). 6 Coatthebaseofthepanwiththehotoilandpour

offanyexcess.(Toomuchoilwillnotonlymakethepancakegreasy,itwillalsosplashbackandcauseaseriousburn.)

7 Fillasmallladlewithpancakebatterandpourthebatterintothecentreofthepan.Liftthepanandcoatthebaseofthepanwiththebatterensuringathinevencoat.

8 Putthepanbackontotheheat,andcookthebatter.Whenalltheliquidhascooked,thepancakeisreadytobeturnedover.Liftoneedgeofthepancakeoffthepantocheckthecolour;itshouldbealightgoldenbrown.

9 Toturnthepancakeover,useapaletteknifetorunaroundtheedgeofthepancaketoloosenitandmakesureithasnotstucktothepan.Slidethepaletteknifeunderthepancakeandturnitovertocookontheotherside.

10 Oncecooked,turnontoanoverturnedplateifthepancakeistobeservedlater,orontoaservingdishifbeingservedstraightaway.

Chef’s tipCrêpes should be thin and have a good even colour on both sides to avoid raw patches. If being used later, layer the crêpes with sheets of silicone paper.


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Ideas for service: Lemon pancakes: prepare and cook pancakes as described, turn

out onto a plate, sprinkle with caster sugar and fold into four. Serve with lemon quarters.

Jam pancakes: prepare and cook pancakes as described, turn out onto a plate, spread a spoon of red jam on each and roll up. Sprinkle with caster sugar and serve.

Apple pancakes: apple pancakes are the same as jam pancakes, but with apple purée instead of jam. Refer to fruit-based desserts (page 509–510) for making apple purée.

American-stylepancakes

American-style pancakes are made using a slightly thicker batter that has a raising agent added, normally baking powder. Due to their thickness the batter needs sweetening, unlike normal pancakes that have jam, lemon and sugar etc.

Investigate!Whatelsecouldbeusedtomakethepancakelighterintexture?

Trythis!Findoutwhatfaultstheremightbeinpancakebattersandtheproblemsthesecancause.Findoutsomepossiblerecipesforyeastandpancakebatters.

Worksheet47


Chef’s tipAmerican-style pancakes should be light and fluffy and cooked through. These are better served immediately.


American-style pancakessoftflour 135gsalt 3gmilk 140mlegg 1largebakingpowder 10gcastersugar 50g

Method1 Followsteps1–4forbasicpancakebatter.2 Addthebakingpowderjustbeforecookingthe

pancakes,otherwisetheeffectivenessofthebakingpowderwillbedestroyed.

3 Cookthepancakesonagriddle.Pourthebatterontothehotsurfaceaboutthesizeofasaucer.Cookandturnthepancakes.

4 Servewithmaplesyrup,fruit,icecream,whippedcreamoranysweetflavouringsandaccompanimentsspecifiedbytheestablishment.


FrittersFritters can be either sweet or savoury. Examples of sweet fritters: Apple fritters: peel and core apples, slice into four rings and

keep covered in acidulated water (water with a squeeze of lemon juice). Drain well and dip the apple rings into flour and then into batter (see recipes below). Place into the deep fat fryer and cook on both sides until golden brown. Remove from fryer, drain well and coat in either plain or cinnamon sugar.

Banana fritters: do not prepare the bananas until required as they will turn black. Peel and cut the bananas into approximately 5cm pieces, place into the batter and cook as for apple fritters. Can be served with apricot sauce.

Pineapple fritters: remove the skin from the pineapple, slice into rings approximately 1cm thick, remove the core, and proceed as for apple fritters.

The frying batter is used to protect the items being fried, and gives them a crunchy texture.

A raising agent is needed for a frying batter to be light and fluffy. It could be whipped egg white, baking powder or yeast. The type of fritter and the establishment will determine the type of frying batter used.

After frying, transfer the cooked product to a colander and allow to drain. Serve as per menu requirements. Fritters are best served straight after cooking. Leaving them to cool will cause the batter to turn soggy.

Fryingbatters

Healthy eatingTo encourage healthy eating, do not coat the fritters in sugar. They could be sweetened with honey as an alternative.

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Egg white battersoftflour 240gsalt apinchcoldwater 300mleggwhites 2

Method1 Sifttheflourandsalttogetherintoabowl.2 Graduallyaddthecoldwater,whiskingwelltoasmoothbatter.3 Allowtorestforaminimumof20minutesbeforeusing.4 Whisktheeggwhitesuntiltheyarestiff.5 Foldtheeggwhitesintothebatter.6 Usestraightaway.

Chef’s tipBatters used for fritters should be light and not made too far in advance. The fritters should be served immediately, or the fruit inside will make the batter become soggy.

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Did you know?The vinegar in the batter helps to make the batter crispy and reacts with the baking powder to create carbon dioxide. The yellow colouring helps to make the batter turn golden brown during cooking.

Remember!Test the temperature of the fat in the deep fat fryer by dropping a small amount of batter into the hot oil; it should rise to the surface and start to cook. Once brown it should be crisp but not greasy.If the test piece is greasy but light in colour, the fat is too cold. If it is golden brown but raw inside, the fat is too hot. Adjust the temperature to suit the product.



Baking powder battersoftflour 240gsalt apinchvinegar 30mlyellowcolouring 4dropswater 280mlbakingpowder 20g

Method1 Sifttheflourandsalttogetherinabowl.Addthevinegar

andcolouring.2 Graduallyaddthecoldwater,whiskingwelltoforma

smoothbatter.3 Addthebakingpowderjustbeforecookingandwhiskwell.

Yeast batterstrongflour 240gsalt apinchfreshyeast 30gyellowcolouring 4dropswater 300ml

Method1 Sifttheflourandsaltintoabowl.Addtheyeastandcolouring.2 Graduallyaddthecoldwater,whiskingwelltoforma

smoothbatter.3 Provefor30–40minutesbeforeusing.


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Sponge-baseddessertsSponge-based desserts can be a combination of different products or a simple steamed sponge pudding. For more information about making sponges, see Chapter 17.

SteamedspongepuddingSteamed sponge pudding is a sponge that is cooked in a steamer; it can be served with a variety of toppings and sauces: Blackcap pudding has currants on the top. Golden sponge pudding has golden syrup on the top. Chocolate sponge pudding has chocolate-flavoured sponge and

is normally served with chocolate sauce. To make it, replace 50g flour with 50g cocoa powder.

Jam/marmalade sponge pudding has jam or marmalade on the top.

Did you know?Apricot glaze is made with apricot jam, sugar and water. It is used to make the surface of sweet products shine. Apricot jam is used because apricots are very low in pectin. The glaze does not stain or change the colour of the final product and does not affect the taste. However, if the apricot glaze burns it will darken and taste bitter.

DefinitionPectin: a natural setting agent found in fruit.

DefinitionDariole moulds: cylindrical moulds which are available in different sizes.


All the sponges can be prepared individually or for portioning.

Use dariole moulds or pudding bowls. The insides of these must be buttered and floured. Once they are prepared, do not touch the inside as this could cause the cooked pudding to stick to the mould.

Put the topping at the bottom of the dish and the sponge mixture on top.

Basic sponge puddingsoftflour 250gbakingpowder 5gbutter 250gcastersugar 250geggs 4mediumServes 10

Method1 Sifttheflourandbakingpowdertogetherintoabowl.2 Flourandbuttertenindividualmoulds.3 Creamtogetherthebutterandsugaruntillightandfluffy.4 Beatintheeggalittleatatime.5 Addthesiftedflourandbakingpowder.Lightlymixuntil

incorporated.Donotovermix.6 Useasrequired.

Chef’s tipAs with all sponges, the mixture should not be overbeaten when adding the flour. This will overwork the gluten, causing shrinkage and not a light, aerated sponge.

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Do not over-fill the mould as the sponge will expand during cooking. Cover the top of the mould with a piece of greased greaseproof paper to prevent the steam penetrating the sponge.

Cooking times will depend on the size of the mould, but individual sponges can take up to 40 minutes, whereas large ones can take up to two hours.

Another popular sponge pudding is Sticky toffee pudding, which has soaked dates and is a soft sponge. Some recipes include nuts, so customers need to be informed in case one of them has a nut allergy.

Eve’s pudding is a sponge and apple dessert. The apple is placed in a baking dish and covered with a basic sponge. It is then baked and normally served with fresh egg custard.

See pages 509–510 for how to prepare the apples.

SoufflésSome people will not even attempt to make a soufflé because they are so worried about it rising and then collapsing. A soufflé is an easy dessert to make, as long as you follow these simple rules: Do not over-mix the egg white when folding into the base mix

(panade). Butter and sugar the moulds well. Make sure the oven is set at the right temperature. Serve immediately.

There are three ways to make a soufflé:Roux method: the roux and beurre manie methods produce a heavier, more pudding-like texture but this means the soufflé will not collapse so readily.Beurre manie method: here the panade is made differently to the roux method, but otherwise the ingredients and method are the same. Crème patissière method: this is the most popular method used in industry as it allows each order to be freshly cooked, therefore offering greater flexibility during service.

Sponge puddings can be served with a variety of sauces and toppings


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Roux method 1 Butterandsugartheramekindishes.Clean

offanysugarfromtherimofthedishasthiscancausethemixturetosticktotheedgewhichwillstopthesoufflérisingcorrectly.

2 Separatetheeggs. 3 Putthemilkinapanandheatgently. 4 Splitthevanillapodandremovetheseeds.

Addbothtothemilktoinfuse. 5 Addhalfthesugartothemilk. 6 Meltthebutterinanotherpan.Addtheflour

andmakearoux. 7 Removethevanillapodfromthemilk.Slowly

addthehotmilktotheroux(asifmakingawhitesauce).Thismakesthepanade.

8 Allowthepanadetocoolslightly.Addtheeggyolksoneatatimeandbeatintothepanadeuntilsmooth.

9 Whisktheeggwhitestoapeak.Becarefulnottomakethemtoodryortheywillnotfoldintothepanadeeasily.

10 Addaquarteroftheeggwhitetothepanade,andmix.Thiswillloosenthepanadeandmakeiteasiertofoldtheremainingeggwhiteintothemix.

11 Addtheremainingsugartotheremainingeggwhiteandwhisk.Gentlyfoldthismixtureintothepanade.

12 Three-quartersfilltheramekins.13 Putthedishesintoabain-marieonthestove.14 Simmeruntilthemixturereachesthetop

ofthedishthencarefullytransferthebain-marieintotheoven.

15 Bakeintheovenuntilrisenandgoldenbrownonthetop.

16 Turnoutofthedishesbeforeservice.17 Dustwithicingsugar.18 ServeimmediatelywithCrèmeanglaise(see

page516).

You can incorporate different flavourings into a soufflé to adapt the different product (see page 508)

Preparation� 3Cooking�skills� � 2Finishing� 2Vanilla soufflé

butter 60g,plusextraforliningdishes

castersugar 60g,plusextraforliningdishes

eggs 5mediumvanillapod 1milk 300mlplainflour 60gOventemperature 205°CCookingtime 7–10minutesServes 8usingsize1

ramekindishes

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Preparation� XCooking�skills� � XFinishing� X


Beurre manie method

1 Followsteps1to5fromrouxmethod.2 Creamthebutterinamixingbowl.3 Addtheflour.Mixtomakethebeurremanie.4 Whenthemilkissimmeringremovethevanillapod.5 Addsmallamountsofthebeurremanietothehotmilkand

stir.Alloweachpieceofbeurremanietodissolvebeforeaddingmore.Thepanadeshouldbesmoothandthick.

6 Continuewithsteps8–17fromtherouxmethod.

Crème patissière methodForthecrèmepatissièrebase:milk 300mlvanillapod 1eggyolks 2mediumcastersugar 50gplainflour(sifted) 40g

Method1 Putthemilkinapan.Splitthevanillapodandremoveseeds.

Addbothtothemilk.Warmgentlytoinfusetheflavour.2 Puttheeggyolksandcastersugarinamixingbowl.Whisk

togetheruntillightandfluffy.3 Sifttheflour.Addtotheegg/sugarmixtureandbeatuntil

smooth.4 Bringthemilktotheboil.Removevanillapod.5 Pourthehotmilkontotheegg/sugar/flourmixtureandmix

well.6 Returnthemixturetothepanandcookoutuntilthickand

smooth.7 Transfertoadishandallowtocool.8 Coverwithacartouche,topreventskinning.

Chef’s tipSoufflés should have a flat level top and straight sides. This shows good even mixing, well prepared moulds and correct cooking.


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Different flavours can be incorporated into the crème patissière base. Try adding 75g of grated chocolate to the milk and allowing it to dissolve. For a fruity flavour add the finely grated zest of 2 lemons, oranges or limes to the milk and warm gently to infuse the flavour (as with vanilla). The milk will separate but this will not affect the base when made into the panade.

When completing the soufflé, flavours can be added before the final egg white, i.e. after step 10. For a hazelnut flavour add 120g ground hazelnuts. For a coffee flavour add 60g liquid coffee. For an almond flavour add 120g ground almonds. For a fruit flavour add 20g fruit purée.

Cookingtimesandtemperatures Large soufflés should be baked for 20–25 minutes at a

temperature of 175°C. Individual soufflés should be baked for 7–10 minutes at a

temperature of 205°C.

Fruit-baseddessertsFruit-based desserts can be as simple as a Fresh fruit salad or a Rhubarb crumble. All fruit-based desserts have flexibility which can be adjusted to suit every establishment.

Chef’s tipCheck the bottom of the pan before cooking out the crème patissière base. If the milk has caught, use a clean pan. The lactose in the milk can cause the crème patissière to burn.


To complete the soufflébutter 50gcastersugar 75gcrèmepatissièrebase 8tbsplemonjuice 1eggyolks 2mediumeggwhites 8mediumServes 6usingsize1ramekindishes

Method1 Butterandsugar6ramekindishes.2 Put8tbspofcrèmepatissièrebaseinamixingbowl.Add

thelemonjuiceandeggyolks.3 Followsteps9–17fromrouxmethod.

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PreparationoffruitAll fruit should be washed and dried before preparing or eating.

Apples need to be peeled, cored and quartered. Apples tend to turn brown very quickly once peeled. To prevent this, peeled apples should be kept in acidulated water. There are hundreds of varieties of apples, from the common Granny Smith to pink lady. Each apple has its own level of sweetness and crispness.

Bramley apples are normally used for cooking but eating apples can also be cooked. They require less cooking time and less sugar.

For fruit salad the quarters should be sliced into small pieces.

Healthy eatingThe vitamins and nutrients found in apples are just under the skin, so use a vegetable peeler to remove the peel. To increase roughage in people’s diets leave the peel on.

Healthy eatingSome people are allergic to certain fruits – most commonly red fruits, pineapple and kiwi – so you should specify exactly which fruits you have used in your recipes. Remember, cooked fruits are generally less likely to cause an allergic reaction.

SyrupWhen making fresh fruit salad, keep the pieces of fruit roughly the same size.

Fresh fruit salads normally have a base syrup to stop the fruit discolouring after being prepared. Fruit has a natural sugar called fructose, so the base syrup does not need to be too sweet, however this does depend on the type of fruit being used.

Place all the fruit together and add sufficient stock syrup to cover the fruit. Just before service, peel and slice the bananas and add them. Gently stir to mix the fruit and syrup and serve.

The syrup could be a simple stock syrup or even an unsweetened fruit juice. Stock syrup is a mixture of sugar and water, dissolved and boiled together. See page 517 for flavours.

DefinitionAcidulated water: water with lemon juice added to it.


Stock syrupsugar 720gwater 565ml

Method1 Putthesugarandwaterintoasaucepan.2 Boilthemandskimoffanyimpurities.3 Coolanduseasrequired.


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Cooking apples should be peeled, cored, quartered and kept in acidulated water until ready for cooking. The time of year and the variety of apple used will determine whether the apple needs additional water and sugar added during cooking. As a rough guide only, 1kg of cooking apples needs 125g sugar. After cooking, taste the apples and add extra sugar if required, or if too sweet add some lemon juice.

Howtocookapples

1 Put sugar into a saucepan, add the drained apple slices and squeeze half a lemon over the top.

2 Put a tight-fitting lid on and place on the heat to cook. The steam created should provide enough liquid to cook the apples. Water can be added if necessary.

3 Test to see if the apple is cooked by tasting a small piece. If using the fruit in pieces, it should be soft but still firm. For purée, cook slightly longer until there is no bite left.

4 Remove the fruit from the pan and allow to cool. 5 To purée the fruit, use a food processor. Purée can also be made

using a potato masher, but it will not be so smooth.

Oranges should be peeled and segmented, but the most important part is to make sure there is no pith left on the segments.

Howtopeelanorange

1 To peel the orange, top and tail it first, so that you can see how thick the skin is.

2 Run a vegetable knife from the top of the fruit to the bottom, judging the correct thickness to remove all the pith and skin.

3 Once the first slice has been removed it will allow the next piece to be removed more easily, as you can then see how much skin to remove each time to remove all the pith and skin. Continue removing slices round the orange until all the skin and pith has been removed. Try to keep the round shape of the orange.

Howtosegmentanorange

The orange is then ready to cut into segments which should be free from pith, pips or the membrane which divides up the inside of the orange. There are two different methods to achieve this:

Chef’s tipWhen preparing fruit-based desserts, fruit must be in prime condition with no damage or contamination. Fruit is always at its best in season, when it is more readily available, tastes better and is correctly ripened.

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Place a container underneath the orange. Hold the peeled fruit in one hand and run a paring knife down towards the centre of the fruit just inside the segment membrane.

Once the centre is reached push the segment away from the centre.

The segment should come away from the membrane on the other side. Continue until all the segments have been removed. Squeeze the remaining pulp to remove any juice that remains.

1 2 3

Method 2 This is similar to method 1, but instead of pushing the segment away from the centre, cut the other side of the segment away from the membrane too. Method 2 is slightly easier but can cause more waste.

Bananas should not be prepared until required for service. Bananas turn brown very quickly and in fruit salad they will go black and spoil the presentation of the fruit. Bananas can be coated in lemon juice to slow down but not stop the browning process.

Peel the banana and cut slices about 3mm thick. If using bananas for fritters, cut them into three or four depending on the size of the fruit.

Grapes should be halved and the seed removed.

Kiwi fruit should be topped and tailed and peeled in the same way as oranges. Once peeled, slice and use as required.

Pears are either red or green and are also available in many varieties. Some are suitable for cooking. The normal method of cooking pears is poaching.

Pears can be peeled with a vegetable peeler and cored, then cut into quarters and then into smaller pieces to go into fruit salad.

To poach pears, do not core them until after poaching as this will help stop them falling apart. Pears can be poached in stock syrup, red wine or even sweet dessert wine. It depends on the dessert being produced, but the method of poaching is the same.

Investigate!Findthenamesoffourtypesofpearssuitableforcookingandasuitablerecipeforeach.

Worksheet49

Method 1


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Howtopoachpears

1 Peel the pears and keep them covered in acidulated water.2 Bring the poaching liquid to the boil and remove from the heat. 3 Put the pears into the liquid and cover with a cartouche. 4 Put back onto the heat and simmer gently for 10–25 minutes

depending on the type of pear and the liquid being used. 5 The pears will change colour slightly to a translucent pale colour.

Trythis!Formoregeneralinformationonfruits,visitwww.heinemann.co.uk/hotlinksandentertheexpresscode3736P.

Chef’s tipFruit compotes can be served at breakfast or with sweet sauces and ice cream. They can also be flavoured with alcohol. The fruit should retain its original colour, so the correct preparation method is important.

Chef’s tipSlightly under ripe pears are better for poaching as they can be cooked for longer and take on more flavour.Cook fruits under a cartouche to keep them submerged to help retain colour.

FruitcompoteFruit compote is a mixture of stewed fruit which can be made with soft fruit, hard fruit and dried fruit.

Soft fruit should be chosen, washed and covered in hot stock syrup. Cool and serve as required.

Dried fruit should be washed and soaked overnight in cold water. Then sugar is added and the fruit is gently cooked in its juice. It is cooled and served as required.

Hard fruit should be washed, prepared, put in a shallow dish and covered in stock syrup. Put a cartouche on top and place in the oven to stew until the fruit is tender. Allow to cool in the syrup and serve as required.

FruitcrumblesCrumbles are a very popular but simple baked dessert. A crumble has fruit on the bottom and a topping of butter, flour and sugar.

Sometimes the fruit is cooked before the crumble topping is placed on top. This depends on the type of fruit used. For example, apples, rhubarb and gooseberries should be cooked, whereas raspberries, blackberries and peaches can be used raw.

Use a cartouche (a circle of greaseproof paper) to keep the fruit submerged

A modern pear belle Helene

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Investigate!Findfiveingredientsthatcouldbeusedtomakethecrumbletoppinghealthiertoeat.

Worksheet50

FruitflansApple meringue flan is a simple dessert, but care is still needed to produce it well. An apple meringue is a blind-baked sweet paste flan (see Chapter 16), three-quarters filled with apple purée and with meringue piped on top.

To finish the flan, sprinkle caster sugar on top and bake in a moderate oven until the top is golden brown and the apple is hot.

When piping the meringue, keep it even and level as any peaks will burn during cooking.

Lemon meringue flan is prepared in exactly the same way as apple meringue; just replace the apple with lemon filling. Lemon filling is available pre-made or in powdered form, or it can be made from fresh ingredients.

Apple flan is a blind-baked sweet paste flan, three-quarters filled with apple purée, topped off with sliced raw apple. Sprinkle with sugar and cook in a moderate oven until the apple slices are cooked and browned. Coat with apricot glaze.

Fruit flans are completed differently from apple flans. First the case is filled with pastry cream and then fruit is overlapped on top to completely cover the pastry cream. It is then coated in apricot glaze to protect the fruit from discoloration.


Crumbleflour 450gbutter 200gsugar 200gfruit 1.5kgServes 8–10

Method1 Ruballtheingredientstogethertoachieveasandy

texture.2 Putapprox1.5kgofpreparedfruitinanovenproofdish.3 Sprinklethecrumblemixtureontopofthefruit.Donot

pressthetoppingmixturedownasthiscompactsthetoppingandmakesitsoggy.

4 Bakeinamoderateovenuntilthefruitiscookedandthecrumbletoppingisgoldenbrown.

Chef’s tipFruit crumbles should have a fruit to crumble topping ratio of approximately 3:1. More topping may result in the mixture being undercooked, giving a raw floury topping.The fruit should be cooked through and have a crisp topping.


Pastry creammilk 850mlvanillapod 1(canbereplacedwithessenceorextract)eggyolks 8sugar 240gplainflour 120g

Method1 Putthemilkintoasaucepan.Splitthevanillapodandput

seedsintothemilk,addthepodandinfuseoveralowheat.2 Puttheeggyolksandsugarintoabowlandwhisktogether

untillight.3 Sifttheflourandaddtotheeggmixture.Mixtoasmoothpaste.4 Bringthemilktotheboilandremovethepod.5 Graduallyaddthemilktothesugarmixandstirwell.6 Putthemixtureintoacleanpanandbringitbacktotheboil,

stirringcontinuously.7 Pourintoacleanbowlandcoverwithacartouchetoprevent

skinning.Allowtocool.

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DefinitionSlake: a mixture of cornflour or custard powder mixed with cold liquid.

Video presentation Watch Finish a flan to see this being produced. You may also find Prepare sweet paste (rubbing in method); Line a flan ring; and Bake blind useful.

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Lemon filling for lemon meringue flansugar 120gwater 150mllemonjuice 60gcornflour 25gbutter 30geggyolks 2

Method1 Putthesugarandhalfthewaterintoapanoveralowheat.2 Dissolvethesugar.Addthelemonjuice.Bringtotheboil.3 Dissolvethecornflourintheremainingwatertomakea

slake.Addtothewaterandlemonjuiceandcookuntilthemixturethickens.

4 Addthemeltedbutter.5 Whiskintheeggyolks.6 Removefromtheheat.Pourintoacookedflancaseand

allowtocool.

Chef’s tipThe pastry should be crisp with a good layer of filling and an even coloured meringue. If under baked, the meringue will weep onto the filling underneath.

Chef’s tipPastry cream is more commonly known as Crème Patissiére by pastry chefsCrème patissiére should have a smooth creamy texture and be well flavoured.

The following page shows the step-by-step method for making Crème patissiére.



515


SweetsaucesCoulisA fruit coulis is made with soft fruit, e.g. strawberries or raspberries, and sugar. Icing sugar is normally used as it sweetens the fruit and provides a smooth sauce.

Did you know?The word coulis means sifted.


Fruit coulissoftfruit 25gicingsugar 50glemonjuice 3–4dropsServes approx4–6

Method1 Washanddrythefruit.2 Liquidisethefruit,icingsugarandlemonjuice.3 Passthemixturethroughasieveintoacleanbowl.4 Checkthetaste.Ifthecoulisistootart(sour)add

icingsugartotaste.5 Checktheconsistency.Ifthecoulisistoothick,addalittle

stocksyrup(seepage509).

Combine the dry ingredients and egg yolks to a smooth paste and infuse milk with vanilla.

Pour the infused milk slowly onto the paste and whisk thoroughly.

Pass through a chinoise into a clean pan and cook out, beating constantly.

Place into a clean bowl, then dust with a little caster sugar to prevent skinning.

1 2 3 4


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CustardsauceThis is sometimes called Crème anglaise.


Custard sauce castersugar 75gmilk 300mldoublecream 300mlvanillapod 1eggyolks 8mediumMakes 750ml

Method 1 Putthesugarintoasaucepan. 2 Addthemilkandcream. 3 Splitthevanillapodandremovetheseeds.Addthepod

andseedstothemilk/creammixture. 4 Warmthemixturegentlytoinfusetheflavour. 5 Whisktheeggyolkstogetheruntiltheyarelight. 6 Bringthemilk/creammixturetotheboil. 7 Takeofftheheat.Removethevanillapod. 8 Pourthehotmilk/creammixtureontotheeggsyolks.Mix. 9 Returnthemixturetothepanandreheatuntilitthickens.

Donotboilthemixtureoritwillcurdle.10 Testthesauce.Itshouldcoatthebackofaspoon.11 Serveimmediately.Donotreheat.

Chef’s tipAny unused sauce can be used as a base for ice cream. See page 485 for more information.

Chef’s tipCrème anglaise should be smooth and have a pouring consistency. Be careful, as a grainy texture can be caused by overcooking and the egg scrambling.

CookedfruitsauceThis sauce could be made using apples, pears or apricots.


Cooked fruit saucefruit 450gcastersugar 100gwater 150mllemons 1

Method1 Preparethefruitasrequired.2 Putalltheingredientsinasaucepanandsimmeruntilthe

fruitistender.3 Liquidiseandpushthroughasieve.4 Checkthetaste.Ifthesauceistart,addmoresugar.5 Allowtocool.Storeinarefrigeratoranduseasrequired.

Chef’s tipFruit sauces should be vibrant in colour, smooth and reflect the fruit’s natural taste.

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Figure 15.6 Dessert service

FlavouredsyrupFlavoured syrup can be made by adding flavouring to simple stock syrup, see page 509. The thickness of the syrup is determined by the sugar content and how much it is reduced.

Flavour Method When added

Orange and cinnamon Add orange zest and a cinnamon stick At the cooking stage

Cinnamon Add a cinnamon stick At the cooking stage

Vanilla Infuse a vanilla pod Add once the syrup is the correct consistency and while it is still hot

Lemon Add lemon zest At the cooking stage

Chocolate Add cocoa powder Add at the cooking stage. After cooking, pass the syrup through muslin to remove the powder

Coffee Add strong coffee Once the stock syrup is the right consistency

Lime Add lime zest At the cooking stage

Rose Add rose water to taste Once the stock syrup is the right consistency

Ginger Use the syrup from crystallised ginger Once the stock syrup is the right consistency

Lavender Add eight spikes of lavender Add at the cooking stage. Allow the syrup to cool to infuse the flavour, then strain

Lime, lemon grass and ginger

Add lemon grass, kaffir lime leaves and chopped ginger root

Add at the cooking stage. Allow the syrup to cool to infuse the flavour, then strain

Mint Add mint leaves Add once the stock syrup is the right consistency. Allow to cool to infuse the flavour, then strain

Figure 15.5 Flavourings for stock syrup

These desserts and puddings are only a small sample of the vast selection available, but mastering them is the first step to understanding how to produce fantastic hot and cold desserts and puddings.


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FinishinganddecoratingtechniquesfordesertsandpastriesThis section covers a range of finishing and decorating techniques that you can use on desserts and puddings.

The finish is provided to complement the flavour, texture and colour, and to lift the product visually. This can be achieved by using a variety of products, from simple dustings to nuts, praline, fruit, chocolate and cream.

When you finish a product, remember that the decoration should not overpower the main dish.

Disposable and Savoy piping bags. Disposable bags should not be washed and reused and are therefore more hygienic

A selection of plain and star piping nozzles, plastic, polycarbonate and metal

Alternative methods of filling a piping bag

Holding a piping bag Piping a rosette.

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Finishinganddecoratingtechniquesfordesertsandpastries

Dragging a spoon to form a quenelle The finished quenelle

FinishingtechniquesusingfreshcreamCream should be used to enhance a product and not dominate, as it is very rich.

Piped cream – for the best results use an appropriate nozzle, plain or star, in a clean piping bag. Hold the bag in the hand or over a measuring jug and place in the whipped cream. Do not overfill the bag. Squeeze out any air, then twist the bag in between thumb and finger of the piping hand to create a tight bag. Pipe out practice runs onto a clean surface or plate before beginning to decorate the product.

Piped rosettes – hold the piping bag approximately 1cm above the product. Using the top hand to squeeze and the bottom hand to guide, apply even pressure to pipe in a circular motion, raising the bag until the required height is reached.

Running piping – using the same holding technique, hold the bag at approximately 45 degrees to the product, then pipe in a back and forth motion to create a pearl type effect.

Using the same technique again, this time use a spiral motion working towards you in a clockwise direction. This can also be contrasted by working the next row anticlockwise.

Quenelle – this is an oval shape achieved by either working the whipped cream in-between two spoons which have been dipped in hot water, or dragging a warmed spoon across the surface of the cream allowing the cream to roll.

Running piping finish

Spiral piping finish

A selection of cream finishes


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FinishinganddecoratingtechniquesusingchocolateChocolate can be used in many ways to finish off or enhance a dessert. You can use several different techniques, such as piping working on acetate piped motifs transfer sheets run outs cut outs.

In order to carry out the above techniques you need to be aware of the following types of and methods of working with chocolate.

The two main types of chocolate used are Bakers/compound chocolate. which does not require tempering or, for a better flavour and finish, Couverture chocolate, which needs to be tempered before use.

Bakers/compound chocolate is not really a chocolate; it is a combination of cocoa, vegetable fats and sweeteners and is used mainly for coating purposes.

Couverture is a combination of cocoa, cocoa butter (minimum 32%), sugar and milk powder (milk chocolate). It is a far superior product but does require more skill to work with.

Before these techniques can be carried out, all equipment must be to hand (mise en place), clean and dry. Do not attempt to begin the task before you are ready. Working on a cool, clean, dry surface is important.

Tempering is the process which gives chocolate three main characteristics: shine – high gloss mirror-like finish snap – good tempering gives a strength to the chocolate which

gives a sharp snap when broken retraction – chocolate comes away from a surface due to

shrinkage.

Couverture is available in pellet and block form and is already tempered in its delivered state. However, overheating will break the temper and so the chocolate will need to be retempered.

To carry out large scale tempering, other methods are implemented (covered at L3). However, for small amounts, the following methods are adequate.

Chef’s tipIn order to finish desserts with piped cream, the cream must be tightly whipped to give clean defined edges. Always use a good quality nozzle.Piping is a skill that must be practised. Make up some instant potato and practise on an area. Keep scraping up the mixture and reusing.

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Microwave In a heatproof bowl place finely chopped couverture or

couverture buttons. Place in the microwave on high heat for approx 40 seconds. Remove and stir – the buttons should just be starting to soften. Return to the microwave and repeat but reduce the time to

around 10–15 seconds. Remove and stir – look for a mixture where half the buttons have

melted and half are still visible. Beat thoroughly until all buttons have melted, using the heat in

the couverture to do this. If required, place back into the microwave for short 5 second

bursts and keep beating until smooth and glossy – do not be tempted to leave too long as this will break the temper.

Test by placing on the back of a pallet knife. Place in a cool area for around 15 minutes. If the chocolate is tempered it will come clean away from the pallet knife.

Piping This can be done by using a chocolate ganache, a combination of chocolate and cream, using an appropriate nozzle and bag and piping directly onto a product e.g. an Easter egg, biscuits or gateau, in an attractive decoration. Do not be tempted to pipe too much decoration: the piping should just be used to enhance the product.

Piped motifs These are usually done using a paper cone and can be anything from ‘Happy Birthday’ or a logo (maybe a hotel’s name). This technique should be practised beforehand, as the piping is usually done straight onto a product, e.g. a gateau.

These decorative pieces have been created using transfer sheets (see pages 522–3)


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Chef’s tipDo not overfill the paper cone with chocolate. Also, have several cones made in advance.A small amount of stock syrup/alcohol can be added to the chocolate to slightly stiffen the mixture and give a high gloss shine.

Various designs of chocolate run out. Note the guide lines to ensure even sizing.

Run outs are often used to decorate gateaux

Run outs Run outs are a more abstract type of decoration used for decorating desserts and gateaux. To ensure even-sized decoration, draw parallel lines onto silicone paper, turn the paper over and, using a paper cone, pipe your decoration using the lines as a guide.

Acetate This is a clear plastic sheet. The chocolate is evenly spread out and allowed to set, then cut out or broken. This gives a high gloss shine to the finish.

Transfer sheetsThese are pre-made sheets of plastic with printed, coloured cocoa butter designs. The sheets are spread evenly with tempered chocolate and allowed to set and can then be broken into abstract shapes or cut out. Tempered chocolate can also be dragged onto a sheet to give a petal effect.

Cut outsAfter coating the transfer sheets, allow the chocolate to set to just touch dry, then the chocolate can be cut freehand into shape, e.g. triangles, wavy lines etc. Alternatively, cutters such as fluted or plain pastry cutters can be used.

Chef’s tipOnce the chocolate has begun to set on the sheet, cut shapes and turn the sheet over onto a flat surface. This prevents the chocolate curling and keeps the product flat.Always try to work with chocolate in a cool (15–16°C) draught free room.Chocolate should not be stored in a fridge but in an airtight container in a cool dark place.

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Drag tempered chocolate onto the transfer sheet or acetate on the edge of a table

Once set, remove carefully – try to avoid touching with fingers

Place an amount of tempered chocolate onto the transfer sheet

Place into a curved container or half pipe

Spread evening in a single smooth motion, trying to avoid going back and forth

A completed decorative piece, using transfer sheets and run outs

Usingtransfersheets


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OthertechniquesDusting with icing sugar or cocoa powder from a fine sieve or muslin cloth lifts the presentation from the plate. Ground dried fruits can also be used.

Praline is a combination of caramel and toasted skinned hazelnuts mixed together, allowed to set and finally ground into a powder. Other nuts can also be used.

Nuts can be used in various ways from being skinned and left whole to being finely chopped or powdered. Use a single type, such as pistachio, or a combination.

Dusting with icing sugar through a fine sieve

Decorating with cocoa through a muslin bag

Using praline to add texture, colour and flavour

Using nuts as garnish Using chopped pistachios to add texture, colour and flavour

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Fruits are also used; they should always be used in season for best flavour and price and they should complement the dish they are served with, e.g. sharp fruits, such as raspberries, work well with sweet white chocolate. Tossing the fruit in some coulis or icing sugar will give an extra glaze or shine.

Step-by-step creation of a fruit finish. Always try to use fruits that are in season and which complement the dish

Decoration of desserts may use fresh fruit, fresh cream, chocolate, sauces, dusting, or any combination of these methods

Step-by-step decoration of a gateaux. Remember, the decoration must not overpower the finished product – less is more


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Prepareandcookdessertsandpuddings

Task1

You have been selected to represent your restaurant at a local competition. You need to produce a trio of desserts (including hot desserts and cold desserts).

Design two desserts, one hot and one cold, which could be served in a trio of desserts, e.g. hot dark chocolate mousse, white chocolate ice cream and milk chocolate mousse.

Task2

Complete a report on how eggs are used in the production of cooked desserts and puddings.

Task3

Research how desserts and puddings can be adapted to be healthier options and complete a summary of your findings. Include four examples of adapted recipes.

Practiceassignmenttasks

1 What setting agent is used in mousse? 2 What is a sorbetière?

Test yourself!

3 True or false? It is safe to re-freeze melted ice cream.

4 Why does milk boil over?

5 How would you prepare the following for a fruit salad:a bananasb kiwic grapesd apples.

6 How can you reduce the risk of overheating the custard mix when making an egg custard-based dessert?

7 What ingredients do you need to make rhubarb crumble?

8 At what temperature should you store ice cream?

9 Name three suitable finishes for a cold dessert dish.

10 What is a cartouche and what is it used for?

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desserts

Education

types of desserts

finish hot desserts

puddingscook hot desserts

eggbased desserts

fruitbased desserts

egg mixture

spongebased desserts

batterbased desserts