Sauces, Creams

and Coulis

Chanti

lly C

ream

Crème Chantilly is used

predominantly as an

accompaniment to Meringues, Bavaoris, Ice-

creams and various desserts.

Although the name is derived

from the Château of Chantilly, where fine cuisine

Chef Vatel in the 17 th

Century enjoyed adulation,

none of the preparations

named after it were actually

created there.

Past

ry c

ream

- cr

èm

e P

âti

ssiè

re

Crème pâtissière is a key ingredient

in many French desserts

including mille – feuille (or

Napoleons) and filled tarts.

It is also used in Italian pastry and

sometimes in Boston filled pies.

Although egg thickens the custard,

the effect is minimal, with the

majority of thickening resulting

from starch. Corn flour or flour, thicken at

100°C, so many recipes instruct the

pastry cream to be boiled. Due to

the starch, the eggs do not curdle

when the custard is boiled. Once

cooled, the amount of starch in

pastry cream 'sets' the cream and

requires it to be beaten or whipped

before use.

Crè

me

Mouss

elin

e

Crème mousseline is pastry cream

with the addition of unsalted

butter at room temperature.

Crème mousseline also known as

German buttercream is a silky and

decadent combination of pastry

cream and butter. It’s often used as a filling, though it

works just as well as a frosting, as

the “buttercream” moniker

implies. The proportions for crème

mousseline are 2 thirds pastry to

one third very soft butter. Below is

a video of crème mousseline being

made. It is however in French.

See Crème Mousseline Video on SOLA

Crè

me D

iplo

mat

Crème Diplomat is pastry

cream with the addition of

whipped cream folded in

once cooled and beaten till

smooth. Crème Diplomat is used in

much the same way as

Crème Pâtissière but with a

lighter texture and flavour.

For example, as filling

for choux pastries, or fruit

tarts, or mille-feuilles such

as Vanilla Slice.

Crè

me C

hib

oust

Crème Chiboust is pastry cream which has

slightly cooled, fold in an

equal quantity of Italian

meringueClick on the link below

for more detailshttp://www.roadtopastry.com/blog/recipes/c

reams-custards-sauces/recipe-creme-chibo

ust-chiboust-cream

Sto

ck S

yrup

Stock Syrup is equal quantities of

water and sugar, boiled together

to make a sugar syrup. This syrup is used to sweeten

desserts such as fruit salads.

It can also be added to fresh

berries and blended to make a

coulis. Stock syrup does not necessary

need to be plain, it can have the

addition of flavours added to it.

For instance, lemon, cinnamon,

vanilla, orange etc.Once the syrup is made it can be

kept in an air tight container for 3

weeks in a refrigerator.

Apri

cot

Gla

ze

Glaze is defined as a thin sweet

liquid coating that adds both shine

and colour to pastries and tarts.

When brushed on fresh fruit, a glaze

serves as a protective coating to

prevent the fruit from drying out. 

Apricot glaze is also used as a base

layer prior to icing a cake. It is

brushed over the cake to add

moisture as well as helping the

fondant or marzipan to stick to the

cake. Apricot glaze is made up from

aprioct preserve (jam and water

boiled together and strained to

remove any lumps) the glaze must

be used when hot otherwise it will

set.

Fresh

egg c

ust

ard

sa

uce

( s

auce

à

l’angla

ise)

Crème anglaise (French for

"English cream") is a light

pouring custard used as a

dessert cream or sauce. It is

a mix of sugar, egg yolk and

hot milk, often flavoured

with vanilla. It is thought to

have origins evolving from

ancient Romans who used

eggs as thickeners to create

custards and creams. Its

name may derive from the

prevalence of sweet custards in English desserts.

Fresh

egg c

ust

ard

sa

uce

( s

auce

à

l’angla

ise)

Other flavours can be used

in place of vanilla;

Coffee Orange Flower Water

Cardamom seeds

Whisky

Brandy Star Anise

Tia Marie Rum

Cointreau Chocolate

Curacao Kirsch

Cust

ard

Sauce

Custard sauce is a starch

thickened sauce using

custard powder. Custard powder is mixed

with cold milk and then

brought to the boil. The addition of sugar is

added to sweeten the sauce.

Custard sauce is a traditional

accompaniment to apple pie

and steamed sponge

puddings. It is also used in trifles.

Fruit

Coulis

C

ooke

d

There are a few ways of making

coulis. One way is by using

warmed fruit puree and adding

it to a sugar which has been

cooked to soft-boil stage

121°C, then whisk vigorously. A

dash of lemon juice can be

added to bring out the flavour

of the fruit. The reason the soft boiled

stage needs to be achieved

when the sugar is mixed in with

the puree, is so that it stabilises

the fruit and prevents

separation once the coulis is

presented on the plate.

Fruit

Coulis

Raw

Raspberry PureeCarefully wash the raspberries and place in a

food blender with the strained

lemon juice and stock syrup.

Blend for approximately a

minute or until smooth, pass

the puree through a fine

chinos or muslin cloth and

correct the consistency by

adding more stock syrup or

more pureed raspberries.

Once the coulis is made it will

keep for 3-4 days in a

refrigerator.

Choco

late

Sauce

Full fat milk 250g

Dark chocolate

300g

Whipping cream

125g

Unsalted butter

30g

Icing sugar 50g

Chop the chocolate into

small pieces and place in

a heavy bottomed pan

with the milk and cream

Slowly boil the liquids,

stirring occasionally to

prevent burning

Remove from the heat

and stir in the icing sugar

and the butter. Pass

through a fine sieve into

a bowl and cool

immediately

Cool the chocolate sauce

down to 4°C within one

hour. Place into an

airtight container and

refrigerate

The sauce will keep for 3

days, if stored correctly.

Butte

rscotch

Sauce

Unsalted butter

100g

Caster sugar 125g

Demerara sugar

125g

Golden syrup 100g

Double cream 400ml

Melt the butter, then add

the caster sugar, demerara

and golden syrup, slowly

bring to the boil. Stir

occasionally.

Simmer the sugar solution

until an amber colour is

obtained, this should take

4-5 minutes.

Remove from the heat and

carefully add the double

cream.

Stir well and place back

onto a medium heat. Bring

back to the boil.

Simmer for 3 minutes then

pass through a fine sieve,

cool.

Butt

ers

cotc

h

Sauce

C

onsi

stency

Butterscotch sauce can

be used for sticky toffee

pudding recipe. It can be used hot or

cold as a sauce to accompany many desserts and ice-creams.

To check the consistency

simply add a little more

cream if too thick or

heat the sauce and reduce a little if it is too

thin.

Melb

a S

auce

Classic Melba sauce is

raspberry jam boiled

with a little water. Once

the sauce is boiled it is

strained through a conical strainer.A modern interpretation

of melba sauce is raspberry coulis.