Sauces Creams and Coulis
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Transcript of Sauces Creams and Coulis
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.