Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Custards, Puddings, Mousses, and...
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C o p y r i g h t © 2 0 1 3 b y J o h n W i l e y & S o n s , I n c . A l l R i g h t s R e s e r v e d 2 0 Custards, Puddings, Mousses, and Soufflés
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Transcript of Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 20 Custards, Puddings, Mousses, and...
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
20 Custards, Puddings, Mousses, and Soufflés
Custards and Puddings
Copyright ©
2013 by John Wiley &
Sons, Inc. A
ll Rights R
eserved
20Rangetop Puddings• Cornstarch pudding or Blancmange
• Consists of milk, sugar, and flavorings and is thickened with cornstarch.
• Cream puddings• Same as pastry cream.
• Puddings bound with gelatin• Examples would be panna cotta (Italian for “cooked
cream”), mousse, and Bavarian creams.
Custards, Puddings, Mousses, and Soufflés
Custards and Puddings
Copyright ©
2013 by John Wiley &
Sons, Inc. A
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20Baked Puddings: Custards that contain additional ingredients.•Scald the milk before beating it slowly into the eggs.•Remove any foam.•Bake at 325°F (165°C) or lower.•Bake in a water bath so the outside edges do not overcook before the inside is set.•To test for doneness, insert a thin-bladed knife an inch or two from the center. If it comes out clean, custard is done.
Custards, Puddings, Mousses, and Soufflés
Custards and Puddings
Copyright ©
2013 by John Wiley &
Sons, Inc. A
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eserved
20Steamed Puddings• Heavy, dense texture.• English Christmas pudding (plum pudding) is a famous steamed
pudding.• May use a compartment steamer or deep pans on top of the
stove.
Custards, Puddings, Mousses, and Soufflés
Bavarians and Mousses
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20A Bavarian is made of three basic elements: custard sauce or crème anglaise , gelatin, and whipped cream.•Prepare the base.•Soften gelatin in cold liquid and stir it into the hot base until dissolved.•Cool the mixture until thick but not set.•Fold in the whipped cream.•Pour the mixture into prepared molds and chill until set.
Custards, Puddings, Mousses, and Soufflés
Bavarians and Mousses
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2013 by John Wiley &
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20Mousse is any soft or creamy dessert made light and fluffy by the addition of whipped cream, beaten egg whites, or both.
Custards, Puddings, Mousses, and Soufflés
Soufflés
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20Soufflés are lightened with beaten egg whites and then baked. A standard soufflé consists of three components:1.Base. Most are heavy, starch thickened preparations, pastry creams, sweetened white sauces.2.Flavoring ingredients. Include melted chocolate, lemon and liqueurs.3.Egg whites.
Custards, Puddings, Mousses, and Soufflés
