creamsCustards

Course Overview

• Course Title: NAIT Dessert and Pastry Making (BAKG 2001)

• Instructor: Enrico S. Caparas

• Institution: Leading Polytechnic Committed to Student Success

Learning Objectives

• Identify and differentiate:

  • Custards

  • Creams

  • Meringues

  • Buttercreams

  • Glazes

  • Icings

a. Essential knowledge for pastry-making.

Key Components in Pastry Making

• Custards and Creams

  • Importance of understanding what defines each type.

• Meringues and Buttercreams

  • The significance in classic desserts.

• Icings and Glazes

  • Impact on the finish and presentation of desserts.

Types of Creams (Page 5)

• Whipped Cream (p. 595)

  • Used in various desserts as a topping or filling.

• Crème Chantilly (p. 595)

  • Sweetened whipped cream, often flavored with vanilla.

• Crème Anglaise (p. 596)

  • A pouring custard often served with desserts.

• Crème Patisserie (p. 598)

  • Pastry cream used as a filling.

• Almond Cream/Frangipane (p. 600)

  • Sweet almond-flavored filling used in tarts and pastries.

Baked Custards (Page 6)

• Important Ingredients: Eggs, sugar, milk/cream.

• Setting Mechanism: Proteins in eggs coagulate upon baking.

• Baking Method: Bake in a water bath to provide gentle heat.

Crème Brulee (Page 7)

• Setting Mechanism: Egg yolks, cream, sugar baked together and topped with caramelized sugar.

• Diner Experience: A crunchy topping followed by a creamy interior.

Crème Caramel (Page 8)

• Setting Mechanism: Flan-like consistency due to egg setting and caramel layer.

• Texture Comparison: Flatter and more delicate than Crème Brulee.

Pot de Crème (Page 9)

• Setting Mechanism: Similar to Crème Brulee but often richer and denser.

• Texture Comparison: Smoother and silkier than Crème Brulee.

Cheesecakes (Page 10)

• Setting Mechanism: Cream cheese, egg, and sugar mixture that can be baked or refrigerated.

• No-Bake Variations: Use gelatin or whipped cream for set without baking.

Panna Cotta (Page 11)

• Definition: Italian dessert meaning "cooked cream."

• Setting Mechanism: Gelatin used to set the creamy mixture.

Advanced Creams (Page 12)

• Foundation Pastry Cream

  • Base for various advanced creams.

• Crème Anglaise

  • Essential component in desserts and sauces.

Specialized Creams (Pages 13-17)

• Crème St. Honore/Crème Chiboust

  • Combines pastry crème and French meringue with gelatin.

• Crème Paris Brest

  • Incorporates pastry cream and praline paste.

• Diplomat Cream

  • Mix of pastry cream, whipped cream, and optional gelatin.

• Mousseline Cream

  • Similar to German buttercream, rich and buttery.

• Cremeux

  • Gelatin-based thick creamy texture for desserts.

Egg Foams (Page 18)

• Differentiations in Types: French meringue vs. Italian meringue vs. Swiss meringue; based on method of incorporation of sugar.

Types of Meringue (Pages 19-21)

• French Meringue: Egg whites beaten with granulated sugar.

• Italian Meringue: Egg whites combined with sugar syrup cooked to soft-ball stage (115°C-118°C).

• Swiss Meringue: Egg whites and sugar cooked over heat until sugar dissolves (49°C-71°C).

Pâte à Bombe (Page 22)

• Ingredients: Egg yolks, sugar syrup; serves as base for mousse and French buttercream.

• Note: Can relate to preparations like Sabayon/Zabaglione.

Icing Types (Page 23-30)

• Icing Techniques:

  • American Buttercream: Basic butter and icing sugar mixture.

  • French Buttercream: Uses pâte à bombe for a rich icing.

  • Italian Buttercream: Combines meringue with butter.

  • Swiss Buttercream: Made from Swiss meringue and butter.

  • Stability: Differences in stability due to water content and production methods.

• Variety of creams, foams, and icings exist to enhance texture and flavor profiles in pastry.