Creams of Pastry
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Transcript of Creams of Pastry
My recipe:
Concoction:
1lt of milk 8 egg yokes 200g of sugar 90g of cream powder or120g of maizena 1 vanila bean Note: Note: This cream can be
aromatized with varous aromas such as coffee, chocolate (using cocoa paste), praliné, pistachio paste, aromatic herbs, alcohol or locoreste creme pode ser aromatizado com os mais variados sabores, como o
café, chocolate (utilizar pasta de cacau), praliné, pasta de pistáchio
“poudre á créme”
Prepare all the ingredients In a caçarol place milk on the
stove On a seperate recipient place
eggs and sugar, mixing well and adding the creme powder in order to obtain a homogenos solution.
Add the milk and bring to a boil adding 1/3 of the same to the previous solution, mixing thuroughly
Place everything in the cacarol with the remaining milk and constantely mixing give it heat until it thinkens
Cover with wrap and store in cold
Importante notes to remember
Créme patissiere is a fragile cream regarding bacteria.
It is a favorable environment for the developing of bacteria and can promote intoxication specially in summer time so in order to avoid this the following should be observed:
Utilize pasteurized milk or boiled milk.
Utilize pasteurized eggs.
Utilize clean equipment.
Utilize the cream on the same day.
Creams derived from Créme patissiere
To remeber
Créme diplomate:
créme patissiere with whisked cream
• Créme ligier or créme chiboust:
créme patissiere with italian merengue
Example recipes
1 Lt. milk
8 yokes
250g sugar
1 vanilla bean
My recipe
500ml milk
500ml fresh cream35%
200g sugar
8 egg yokes
2 vanilla beans
100g sugar 120g glucose
80g inverted sugar
Concoction:
In a casserole boil the milk and cream with the vanilla
In a separate recipient mix thoroughly the yokes with sugar
Off the stove pour 1/3 of the milk in the yokes with sugar and mix well
Add everything to the casserole and simmer at 85ºc stirring in a figure 8 motion.
Retire from the stove and pass the emulation through a chinoi and store in cold.
Important notes TO REMEMBER
Same rigorous hygiene concerns of the Crème patissiere should be considered for the Crème Anglais if not more due to the fact that the Crème Anglais is not sterilized for it did not boil but cook at 85ºC.
TIP:
If the cream slightly overshoots its cooking point, it will produce nodules and it will have to be grounded with a blender in order to remove the same.
CREAMS DERIVED FROM CRÈME ANGLAIS
TO REMEMBER
English custard( for example to acompany farófias)
Crème bavaroise ( to make semi-frios)
Ice-cream (for example vanilla ice-crea,)
Butter cream (Crème Anglais base)
3 TYPES OF BUTTER CREAM
BUTTER CREAM WITH CRÈME ANGLAIS BASE
BUTTER CREAM WITH PÂTE Á BOMBE BASE
BUTTER CREAM WITH ITALIAN MERENGUE
BASE
1. TYPE OF BUTTER CREAM
1. WITH CRÈME ANGLAIS BASE
500ml Milk
10 yokes
500g sugar
1kg soft butter
Vanilla essence
Concoction
Make a Crème Anglais and
when warm add the soft butter (room temperature)
Put in the mixer until you obtain a smooth cream
WITH PÂTE Á BOMBE BASE
800g sugar
200ml water
6 eggs
8 yokes
2 vanilla beans
1kg soft butter
Concoction
Place the eggs, yokes and vanilla in
the mixer.
Make a syrup at 117ºC
Pour the syrup in the eggs and let it mix until the temperature drops to mild warm
Add butter and mix again until you obtain well soothed and cream result
2. TYPE OF BUTTER CREAM
3. TYPE OF BUTTER CREAM
WITH ITALIAN MERINGUE BASE 850g sugar 300ml water 12 egg whites 1kg soft butter
Concoction
Whisk the whites.
Make a syrup at 121ºc
Pour the syrup into the whites
Continue to whisk until it completely cools down
Add butter and whisk until you get a creamy and well combined cream
Butter cream is widely used in pastry whether as filling of various cakes or as decoration
Some examples:
Bolo de bolacha
Tronco de natal
Wedding cake decoration
ópera
Paris-brest
This cream can only be called butter cream if it is exclusively made from butter
Important notes TO REMEMBER
TO REMEBER
CREME MOUSSELINE
(USED AS FILLING OF VARIOUS CAKES))
2/3 DE CRÈME PATISIERRE
1/3 DE BUTTER CREAM
CREAMS DERIVED FROM CRÈME ANGLAIS
These 3 creams can be perfumed with various substances such as: coffee extract, cocoa powder, almond or hazelnut praliné, pistachio or chestnut paste, chocolate, alcohol
1 •Crème patissiere
2 •Crème Anglais
3 •Butter cream
Almond Creme History
Almond crème is also know as crème frangipane pastry chefs.
First use dates back to 1746. Its named after an Italian perfume maker,
“frangipani” who created perfume from a bitter almond .
There are a numerous amount of recipes for this cream and it is highly recommended to maintain its quality at a high standard
Example of recipe
200g sugar
200g de almond powder
2 eggs
150g butter
10g rum or bitter almond fragrance
30g flour (optional)
My recipe
750g grinded almond
750g sugar
14 whole eggs
750g soft butter
30g rum or sufficient bitter almond fragrance
Concoction
In the mixer join the almond and sugar
Gradually add the whole eggs
Mix well
Add the soft butter
Finally add the rum or fragrance
Notas importantes Aplicações
This cream is as filling in the famous French king cake as well as filling in pies and cakes
Many times mixed with 1/3 of crème pâtissière in order to obtain a lighter and creamier texture
The origin of this widely famous cream dates back to the 18th century.
Its history is uncertain and secrets have never been revealed
It is known as being a creation of the prince of CONDÉ, owner of the Chateau de Chantilly, a creamery well known throughout Europe at the time on the out skirts of Paris,
This famous cream was at the time served in the exquisite parties hosted by the prince.
Crème chantilly the history
RECIPE
1lt cream
80 to 150g of sugar
1 vanilla bean
The cream serving as foundation, must contain less than 30% of fat
The cream must be pasterized
To be used, it must be at 6ºc or below
How to make crème chantilly
With the manual whisks
Pour the cream into a rounded deep bowl and whisk the cream for a few minutesin a cool place. Add sugar and desired flavour
Chantilly automatic mixer
Disolve the sugar in parte of the cream before pouring the totality
into the mixer
In the mixer
Place the cream in the bowl and mixer at a strong speed. The
fenomenon fo incorporating air in the cream is what originates
the final product
With a pressure bottle
The sugar must be completely disolved in the cream before
pouring into the presure bottle. Introduce gas and shake well
before use.
Cream
Aplications
Pastry Suspiros (vieneta)
Babás and savarins
Choux
St.honoré
Fruit tartes (ex: strawberry)
As a side for various fruit
Ice-creams
Ice-creams
Frozen creasm
Decoration of ice-creams and
ice-cream bowls and cups
Recipe and concoction
Ingredients :
Sugar: 500 g Water: 250 g Cinamon stick(short): 1 Lemon peel: 1 unidade Egg yokes: 240 g whole egg Class M:50 g
Pour sugar, water, cinnamon and lemon peel into a Teflon pan (preferably), mixing slowly until it is partially dissolved. Bring to a boil, reduce the heat to minimum and let it simmer/low boil for 3 minutes. Pour the syrup over the eggs which have been mixed with a fork, mixing continuously. Strain the mixture and add to the same pot. Place on the stove at minimum heat and let thicken, continuously stirring. Once it starts to boil, immediately turn of the heat and stir some more so it doesn’t stick to the bottom. Pour into a bowl to cool down and use after cold.
Note: this cream is for filling various cakes, crepes, tarts and also can be served in individual goblets and cups with a cinnamon stick or toasted almonds.
With the left over whites you can make great deserts. Do not throw away, store in a sealed container in the refrigerator.
Doce de ovos Recipe
Ingredients:
375g sugar 6 yokes 3 eggs 1.5dl water
1.place sugar and water on the stove to obtain a syrup.
2.Add the yokes with the full eggs and whisk them.
3.mix the syrup and eggs constantly stirring.
4.place on low heat for 2 to 3 minutes, constantly stirring without bring it to a boil and making sure it does not stick to the bottom.
5.use after cold.