4. Icing Glazes and Sauces

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ICING, GLAZES ANDSAUCES

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The use of an icing, glaze or sauce canmean the difference between a plain bakeditem and a more elaborate pastry or desert.

These preparations has a wide range ofuses.

The techniques and application involved inmaking and using them are important tomaster.

They act to balance and adjust flavor andtextures of a desserts.

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MERINGUES

Whipping egg white and sugar together creates thelight yet stable aerated mixture is known asMeringues

Usage:

Use for topping and filling cakes and pastries. To make cookies. Meringues is flavored and dried

in the oven at the low temperature.

It also can act as a based for holdingfruits,mouses and sorbet.

Meringue is also use as and ingredients inmousse and batters to lightened,areated andleaven them.

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HOW MERINGUE WORKS

As the sugar and egg white are whipped, air isincorporated .

The white break into smaller pieces and smallerglobules to form bubbles.

When these sugar is whipped into the egg white. theagitation of the mixture and the moisture of the eggwhite began to dissolve the sugar. Which is turn

surrounds the air blubbers' coating and making themmore stable.

A small amount of acid such as lemon juice, cream of

tartar will relax the protein, making them more stable. 4


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BASIC RULES OF PARING MERINGUE.

Ratio is one part egg white to two parts of sugar.

All utensils use must be clean and dry.

Make sure no trace of fat come in contact with eggwhite.

Make sure no trace of egg yolk in the egg white. Fat will prevent the egg white to develop into a foam.

Whip egg white on high speed until frothy. Thengradually add in sugar while continuing to whip to the

desired consistency.(soft, medium and stiff)

Over whipping egg white will caused drying andlumpy causing difficulties to in cooperate to otherdesserts.

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MERINGUES PEAKS

SOFTPEAKS

MEDIUMPEAK

STIFF PEAKS


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TYPES OF MERINGUES

1. Common(French) meringues Simple to prepare and least stable.

Uncooked or unbaked common meringueshould not be eaten.(due to salmonella)

Normally use as a leavening agent inbatters, meringue shells or cake bases orfor piping decorations

This meringue is best prepared rightbefore its intended use as it will collapse tostands for any length of time.

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PREPARATION OF COMMON MERINGUE

Place the egg white in a mixing bowl andwhip on high speed until frothy.

Gradually add sugar while continuing towhip to desired consistency.

Use as required

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Meringue shell

Folding into batters ex. sponge

batter Pavlova


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2.Swiss meringues

One of the more stable meringue varieties.

It can be piped or baked and dried in theoven.

It can also use to lighten mousses andcream.

It can also use for filling in cakes andother decorative elements.

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PREPARATION OF SWISS MERINGUE

Stir egg white with sugar with a whisk overBain Marie until it reach 46C.

Whipping the egg white breaks into smallglobules to form bubbles. This aerates

mixture giving the final products volumeand lightness.

Transfer to a mixer and whipped to thedesired peak.

Medium peak usually use to lighten creamwhile stiff peak is more to decorativework.

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ITALIAN MERINGUE

Italian meringue is a most stable of all themeringue.

Most commonly use in various mousses

and butter cream also for decorativework.

PREPARATION OF ITALIAN MERINGUE

Whip egg white in a mixer.

Cook sugar to soft ball stage(116C)thenadd in the thin stream to the whipping eggwhite. Whip to desired peak.

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USES OF ITALIAN MERINGUE

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Meringue cookies with chocolate fillings Italian butter cream

The fluffymeringue icing

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Macaroons

Topping for pies

Chocolatemousse

Icing for cakes


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BUTTERCREAM

FOUR TYPES OF BUTTER CREAM:1.Italian butter cream

Made with meringue, butter and flavoring. The

light color and texture of a finished Italianbutter cream make it a common choice inwedding cakes or any frosting required whitefrosting.

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The egg white in Swiss meringue butter cream

are aerated through whipping and stabilized bythe dissolving of sugar.

3.German butter cream

Is a combination of pastry cream, butter and

flavoring. Creamy yellow in color and rich flavordue to the presents of pastry cream in themixture. Use for fillings.

4.French butter cream

Is made-up with whole egg or egg yolk, buttercooked sugar syrup and flavoring. Similar toItalian based butter cream but the egg yolkgives yellow color and richer taste.

2. Swiss meringue butter cream


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USES

Essential preparation in pastry work. Made-up from butter and flavoring use for

filling or icing for many cakes andpastries.

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VARIOUS USAGE OF


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VARIOUS USAGE OFBUTTERCREAM


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WHIPPED CREAM

Two important points of whipping cream:

Temperature and fat contant

Use cold cream approximately 4C

Use chilled bowl.

Use cream that content at least 30%fat.The fat present in cream coatsthe air as it is in cooperated to stable air bubbles.

USES

Whipped cream is used to fill, ice and decorate cakes,tarts,pastries andalso serve as the accompaniments for various types of desserts.

It also use to lightened various types of mousses.

Whip cream on high speed until it reaches to the required peaks.

Whip cream can be flavored in many ways. With extract, liqueurs or fruitpurees.

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Ready to spreadwhipped cream


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GLAZING

To glaze a pastry means to enrobe it in a thincoating such as fondant,ganache,jam or gelatinbased mirrors glazed.

Glazing add visual appeal as well as flavor and

also it helps to increase the shelf life of thefinish items by sealing in moisture.

Any glaze should be smooth fluid and free fromany lumps.

A well applied glaze should always be in asmooth thin layer.

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GLAZING WITH GANACHE

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FONDANT

Traditional glazed for petit fours clairs and

doughnuts. For fondant to have a glossy finished it has to be

warmed(41C) until liquid is enough to flow.

Small items are usually dipped into fondant using a

dipping fork. Larger items are set on the racks and the fondant is

poured, spoon or drizzled on top.

Assemble equipment before starting and keepfondant warm all the time over Bain Marie.

Fondant can be colored or flavored.

Fondant can be diluted with corn syrup, warmwater or liqueurs.

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DESSERTS SAUCES

A proper sauce is essential for a successful desserts

presentation. Always serve a sauce that will compliment or

enhance flavor and texture of the desserts.

(Example serving vanilla sauce with ice cream insteaduse fruit coulis to provide contrast.)

The basic type of sauces for pastry are:

Custard

Sabayon

Chocolate

Fruit base

Caramel

Reduction.

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Vanilla sauce

Also known as crme Anglaise.

The mixture is stirred constantly as the eggsthickened over heat. The custard stays looseand pourable.

Used as a sauce accompaniments to manydesserts and also served as the based forclassic dessert such as Bavarian cream.

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SABAYON

Is a rich substantial sauce or foamed eggs yolk,sugar and wine.(Italian version is ZABAGLIONE).

Usually made to order and serve as the base for amousse and may be stabilized with gelatin anduse as a cake or torte filling.

As it is a rich sauce it is usually serve with freshfruits such as berries or to any other acidic fruits.

It can also be flavored.

If chocolate is added the melted chocolate shouldbe stirred in at the end of the cooking processbecause the sabayon tend to loose its airiness ifmelted chocolate is added at the beginning.

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MAKING SABAYON

Combine yolks, sugar and liquor in a bowl and whippeduntil thoroughly blended.

(Examples of liquor used in sabayon are:Marsala,Champagne,Bourbon,Framboise andcalvados.

Place bowl on simmering water whisk constantly untilthickened and foamy.(reach 82C).

Check sabayon to ribbon stage .

Transfer mixture to a mixer with whipped attachment andwhisk till cool.

Cling wrap directly against the surface to prevent skinfrom forming.

May be serve warm or room temperature.

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LIQUEURES FOR MAKING SABAYON


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LIQUEURES FOR MAKING SABAYON


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CHARACTERISTICS OF CHOCOLATE SAUCE

The success of chocolate saucedepends on the quality of thechocolate used.

Use the best quality chocolate toensure smooth and rich chocolatesauce.

Dark chocolate sauce can be madefrom unsweetened or bittersweetchocolate or combination of the two.

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PREPARATION OF CHOCOLATE SAUCE

Cocoa Chocolate Sauce

Ingredients 1 cups of milk

1 oz (30 g) of butter

4 tbsp of sugar

4 tbsp of Cadbury's cocoa powder

2 tbsp of cream

1 tbsp of corn flour tsp of vanilla essence

Method

Blend together the milk, sugar, cocoa powder and corn flour with a whisk untila smooth paste has formed.

Transfer the mixture to a saucepan and heat over a medium heat until themixture begins to boil.

Reduce the heat and simmer for 2 minutes.

Remove the pan from the stove and add the butter. Stir the butter until it meltsand blends into the sauce mixture.

Finally, add the vanilla essence and the cream and stir well.

Serve the sauce warm.

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A deliciously rich and creamy warm chocolate sauceis a must when serving with profiteroles, ice cream,steamed chocolate pudding or churros.

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FRUIT SAUCETwo basic categories of fruit sauce:

COULIS: Is a smooth pureed mixture made using fresh or

frozen fruits.

Coulis are cook or heated slightly to facilitate the full

incorporation of sugar.COMPOTE:

Is a chunky mixture made using either dried orfrozen fruits.

Compote is simmered for a period of time to infuseflavors, soften the dried fruits or to reduce liquids.

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POINTS TO CONSIDER WHEN PREPARING FRUITSAUCE

Select the highest quality of fruitsavailable.

Only the ripest most flavorful fruits willyield a good quality sauce.

Fruits must be tasted to be evaluated forflavor and sugar content so that it can beadjusted to achieved the desired

sweetness. Fruit sauces may be used as abased for

souffls or for fillings and frosting.

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FRUIT COULIS

FRUITS COMPOTE


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CARAMEL SAUCE

Two basic types of caramel sauce:CLEAR CARAMEL SAUCE Cooking sugar to a deep richly flavorful caramel and add in liquid.

The ratio is 2 parts sugar to 1 part liquid.

The liquid can be fruit juice, water or liqueurs. Depending on the desiredflavor.

Clear caramel sauce does not require any enrichment.

However a small amount of butter may be added to finish the sauce afteradding the liquid.

ENRICHED CARAMEL SAUCE

Usually heavy cream or butter is added as an enrichment.

The fat and emulsifier present inn the butter and cream add body and flavorto the sauce.

Flavors can be infused into clear or enriched caramel sauces by addingingredients such as spices, teas or coffee beans to the mixture after liquidhas been added.

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THE END

Caramelizing starts at 160 Celsius

4. Icing Glazes and Sauces

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