7/31/2019 4. Icing Glazes and Sauces
1/44
ICING, GLAZES ANDSAUCES
1
7/31/2019 4. Icing Glazes and Sauces
2/44
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.
2
7/31/2019 4. Icing Glazes and Sauces
3/44
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.
3
7/31/2019 4. Icing Glazes and Sauces
4/44
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
7/31/2019 4. Icing Glazes and Sauces
5/44
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.
5
7/31/2019 4. Icing Glazes and Sauces
6/44
6
MERINGUES PEAKS
SOFTPEAKS
MEDIUMPEAK
STIFF PEAKS
7/31/2019 4. Icing Glazes and Sauces
7/44
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.
7
7/31/2019 4. Icing Glazes and Sauces
8/44
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
8
7/31/2019 4. Icing Glazes and Sauces
9/449
Meringue shell
Folding into batters ex. sponge
batter Pavlova
7/31/2019 4. Icing Glazes and Sauces
10/44
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.
10
7/31/2019 4. Icing Glazes and Sauces
11/44
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.
11
7/31/2019 4. Icing Glazes and Sauces
12/4412
7/31/2019 4. Icing Glazes and Sauces
13/44
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.
13
7/31/2019 4. Icing Glazes and Sauces
14/44
USES OF ITALIAN MERINGUE
14
Meringue cookies with chocolate fillings Italian butter cream
The fluffymeringue icing
M
7/31/2019 4. Icing Glazes and Sauces
15/44
15
Macaroons
Topping for pies
Chocolatemousse
Icing for cakes
7/31/2019 4. Icing Glazes and Sauces
16/44
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.
16
7/31/2019 4. Icing Glazes and Sauces
17/44
17
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
7/31/2019 4. Icing Glazes and Sauces
18/44
USES
Essential preparation in pastry work. Made-up from butter and flavoring use for
filling or icing for many cakes andpastries.
18
VARIOUS USAGE OF
7/31/2019 4. Icing Glazes and Sauces
19/44
19
VARIOUS USAGE OFBUTTERCREAM
7/31/2019 4. Icing Glazes and Sauces
20/44
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.
20
7/31/2019 4. Icing Glazes and Sauces
21/44
21
7/31/2019 4. Icing Glazes and Sauces
22/44
22
Ready to spreadwhipped cream
7/31/2019 4. Icing Glazes and Sauces
23/44
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.
23
7/31/2019 4. Icing Glazes and Sauces
24/44
GLAZING WITH GANACHE
24
7/31/2019 4. Icing Glazes and Sauces
25/44
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.
25
7/31/2019 4. Icing Glazes and Sauces
26/44
26
7/31/2019 4. Icing Glazes and Sauces
27/44
27
7/31/2019 4. Icing Glazes and Sauces
28/44
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.
28
7/31/2019 4. Icing Glazes and Sauces
29/44
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.
29
7/31/2019 4. Icing Glazes and Sauces
30/44
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.
30
7/31/2019 4. Icing Glazes and Sauces
31/44
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.
31
7/31/2019 4. Icing Glazes and Sauces
32/44
32
LIQUEURES FOR MAKING SABAYON
7/31/2019 4. Icing Glazes and Sauces
33/44
33
LIQUEURES FOR MAKING SABAYON
7/31/2019 4. Icing Glazes and Sauces
34/44
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.
To get a most intense flavor coco 34
7/31/2019 4. Icing Glazes and Sauces
35/44
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.
35
7/31/2019 4. Icing Glazes and Sauces
36/44
A deliciously rich and creamy warm chocolate sauceis a must when serving with profiteroles, ice cream,steamed chocolate pudding or churros.
36
7/31/2019 4. Icing Glazes and Sauces
37/44
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.
37
7/31/2019 4. Icing Glazes and Sauces
38/44
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.
38
7/31/2019 4. Icing Glazes and Sauces
39/44
39
FRUIT COULIS
FRUITS COMPOTE
7/31/2019 4. Icing Glazes and Sauces
40/44
40
7/31/2019 4. Icing Glazes and Sauces
41/44
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.
41
7/31/2019 4. Icing Glazes and Sauces
42/44
7/31/2019 4. Icing Glazes and Sauces
43/44
43
7/31/2019 4. Icing Glazes and Sauces
44/44
THE END
Caramelizing starts at 160 Celsius
Top Related