Some Common Techniques

Desserts

Commodities.

• The commodities that you will be using for Hot and Cold Desserts are the same as for “Pastries, Cakes and Yeast goods.”

• You should review these Commodities in order to

reinforce your understanding of them, and how they are used. e.g. ….

• Cream & Milk

• Chocolate

• Eggs

• Sugar

• Setting Agents

Some Common Techniques

• Beating …

• Blanching …

• Creaming …

• Crushing …

• Cutting …

• Filling …

• Folding …

• Piping …

• Sieving …

• Skimming …

• Straining …

• Spreading …

• Straining …

• Un-moulding …

Setting, Binding & Thickening Agents

• Gelatine - leaf & powder.

- leaf is soaked in cold water, water is then squeezed out.

- powder is dissolved in cold water then melted over a

“ bain-marie ”.

- Used to set “ Bavarois ”

• Agar Agar – jelly like substance from algae

Setting, Binding & Thickening Agents

• Eggs.

As they cook and coagulate they

set Baked Egg Custards, Creme Caramel & Brulée which are cooked in a “bain-marie”

- Thicken Sauce Anglaise – cooked over a

“ bain-marie ”

- Bind panadas (starch & egg yolk ) for hot Soufflés

Setting, Binding & Thickening Agents

• Chocolate

- assist in setting a “ Mousse” when melted & folded into other ingredients & refrigerated.

• Ice

Frozen desserts are set by the action of freezing and the formation of ice crystals.

e.g. soufflé glacé

• Sugar Syrup

assists in the binding of compotes.

Setting, Binding & Thickening Agents

• Pectin

- naturally occurring in a range of fruits is a setting agent, used to set jellies

and jams.

• Agar-agar

- a setting agent produced from red seaweed.

• Starches

- Used as a thickening agent starches like Cornflour,& Arrowroot are

distributed into cold water and added to boiling liquids to thicken them.

e.g. Lemon sauce.

Portion size depends on a number of

factors …

• Type of Dessert … Rich, Solid, Aerated

• Composition …Chocolate, Fruit

• Preparation … Set, Frozen, Fried or Poached

• Service times … Snack, After a large Meal

• Selection / Tasting plate … 3 small desserts on a plate

• Establishment … Restaurant, Café

• Customer … Young or old

• Dietary Constraints … Sugar/Gluten free, Low fat

• Accompaniments … what is served with it.

# Approx. 150 gm Dessert, 50 ml Sauce

& 10 gm Garnish

Dessert Making Equipment

Piping Bag

Disposable

Piping Bags Star Piping

Nozzle

Juicer

Palette Knife G

r a t e r

S a c c h a r o m e t e r

S u g a r T h e r m o m e t e r Whisk

Dariole

moulds Charlotte Mould Sugar Boiler

Hot Desserts

Puddings

Milk Puddings, Rice, Sago, Semolina, Tapioca & Baked Egg Custard, Steamed Sponge Pudding

Soufflés

Panada Based, Fruit Fritters / Beignets

Fruit based, Batter based Fruits

Baked, Flambéed, Pies Crumbles & Compotes Charlottes

Crepes / Pancakes Omelettes

Soufflé Omelettes Dumplings

Strudel

Puddings

Sago Tapioca

Rice

Christmas Pudding

Steamed Pudding Baked Egg Custard

Custard Tart

Cook in a Bain Marie for slow cooking and even distribution

of heat

Crème Brulée

Remember !!

Brulee is served in its Pot / Ramekin,

and

Crème Caramel is turned out of it’s

container

Served in pot, caramel on top

Queen of Puddings Bread & Butter

Puddings

Soufflés

- panada based

Bake @ 200 C

& serve immediately, Otherwise, they

collapse

Mix ¼ of the

Of the whipped whites into Panada base

to make it easier to fold in the rest of the whites.

The Meringue will hold up This helps retain

air in the mix.

Hot Soufflé

When whipping Egg Whites for Hot Soufflés ...

1. Use clean grease free utensils 2. Use the correct size bowl

3. Use whites free of egg yolk 4. Add sugar gradually

5. Whisk to the correct consistency

6. Don’t whisk too early Panada for

Hot Souffle Contains …

1. Fat / Butter 2. Flour

3. Milk

4. Eggs

5. Sugar

Ice Cream Classifications

• Frozen desserts are classified on the basis of the method of preparation.

• Churned classification:

- Cream ices, fruit ices, water ices, sorbets & soft serve ice cream are churned (stirred continuously) in a

mechanical freezer which incorporates air as they freeze.

• Frozen set classification:

- Bombes, cassata, iced mousses, parfaits, iced souffles,

ice cream cakes / gateaux, iced charlottes, iced yoghurt

are frozen without agitation

Equipment …

• An array of equipment can be used in the making of ice cream, from simple pots and bowls to expensive machinery.

Cleaning Churning equipment …

• Wash with hot water (77°C) a mild detergent and or a sanitiser and always rinse thoroughly.

• Do not use steel wool or “Scotch-Brite”™ style

pads as they can leave fibres behind

Ice cream (Anglaise based dessert)

• Ice cream is a frozen dessert usually made from dairy products, such as milk, egg yolks and

cream, and often combined with fruits or other ingredients and flavours.

• Flavours can include the following…

- Fruit purees (raspberry, strawberry, mango) - Chocolate (including choc chip)

- Honey

- Honeycomb - Caramel

- Alcohol ** (Rum and Raisin) - Praline- Coffee

** Too much alcohol or too much sugar prevents proper freezing of

ice cream.

Recipe & Method

• Milk

• Vanilla pod

• Castor sugar

• Egg yolks

• Cream

• Make an Anglaise being careful not to curdle it, strain cool by stirring occasionally.

• Add the cream to the Anglaise and churn in the Ice cream machine until a frozen smooth creamy mass is achieved.

• Ice cream must be made from milk containing not less

than 10% milk fat

Storage & Service of Ice cream.

• All ice cream and frozen desserts should be stored at -18°C to -24°C

• Never re-freeze ice cream which has been defrosted.

• Ensure that all plates or other service ware is chilled very well, to prevent rapid melting of the ice cream.

• Ideal service temp for ice cream is -6°C, it will be easier to serve as the consistency will be better.

• Ice cream can be scooped , sliced or shaped into quenelles for service, 180 gms is approx. portion size

• Naturally soft serve is forced through a nozzle

from the machine dispensing it.

Water ices

• Made from stock syrup mixed with fruit bases and frozen.

• The syrup needs to be at 22° Baumé

• A saccharometer is required to measure the sugar density.

• Fruit pulp, juice, or puree are added and the sugar density needs to be brought down to 17° Baumé @20 °C

– if you measure below this temp., you will get an inacurate reading, as cold sugar syrup increases in density

• Blanch zest of citrus fruits before adding.

• Blend fruit smoothly into the stock

• Keep liquids cold by mixing over ice.

High Baumé = High sugar density

Water Ices & Granita

• Granita is a traditional ice

based on fruit juice.

• The mix is adjusted to 12° Baumé with sugar syrup to

achieve a more granular texture.

Lemon Water Ice

Lemon Granita

Blood Orange Water Ice

Red Wine Granita Champagne

Granita Cranberry

Granita

Sorbet

• A soft water ice.

• They should be light and flavoursome.

• Fruit, wine, champagne Liqueur base.

• Italian Meringue added at final stage of

churning, otherwise it will be too hard to freeze the dessert.

• On classical menus, sorbet was served as a palate cleanser

between entrée and main course.

• Today they are also served as a sweet.

• Fruit goes well with sorbet

Hibiscus Granita, Sour Yogurt Sorbet.

- Charlie Trotter

Fennel &

Blackcurrant sorbet - Heston Blumenthal Pear, chocolate,

celery sorbet.

- Oscillate Wildly, Newtown , Sydney

Bombes

• Named because of their shape

• Multi serve

• Layered with two or more flavours

• Ice cream, sorbet or parfait can be used or combined

• Texture can be added by using nuts, fruit etc.

• Bombe moulds can be lined with layers of different ice cream

• They can be coated with Italian meringue and scorched with a blow torch

Cassata

• Italian Dessert

• Two or three layers of ice cream

• Italian Meringue or cream filling with glace fruits, toasted almonds, macaroon, croquant or liqueurs added for flavour

and texture.

• Three basic types:

- Siciliana

- Palermitana

- Napoletana

Gelati / Gelato

• Italian Ice cream

• High in sugar and fat

content – thus needing to be frozen at lower temps.

• Large range of flavours

and colours

Patisserie South Australia

SITHPAT306 Produce Desserts

Certificate 3 in Patisserie

Welcome to Regency International Centre for Hospitality, Leisure & Food Studies

Bavarois

• A bavarois (Bavarian cream) is a cold dessert consisting of a rich,

usually flavoured, custard which is set with gelatine.

MANGO AND DOUGLAS FIR PUREE, Bavarois of lychee and mango, blackcurrant sorbet.

Heston Blumenthal, Fat Duck Restaurant , Bray, UK

Bavarois

• It is an Anglaise sauce based dessert.

• It is enriched with cream.

• It is set with gelatine.

• It is generally moulded,

however, it can be served in a fancy glass.

• It can consist of various flavoured layers.

• It may also be included in the layers of a cake or slice.

• It is also used as a filling for set

Charlottes.

Bavarois filled Charlottes

Charlotte Royale

Charlotte Russe

Bavarois

- Bavarian Creams

When making bavarois, the soaked gelatine

is added to the hot sauce Anglaise

Cool

a bavarois mix

before adding cream, otherwise it will melt

and

loose air & volume

Savoury Bavarois

Watercress & horseradish bavarois,

baby beetroot, candied walnuts, onion wafer, Puy lentils

Set Cream Desserts

Panna cotta

• An Italian dessert made by

simmering together cream, milk and sugar, mixing this with gelatine, and letting it cool until set.

• It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy.

Blancmange

• Blancmange is a sweet dessert commonly made with milk or cream and sugar set with gelatine

• It can also be set or thickened by the use of cornflour or Irish moss.

• It is often flavoured with almonds.

• It is usually set in a mould and served cold.

• Although traditionally white,

blancmanges are frequently given a pink colour as well.

Irish Moss or Carrageen moss is a red algal seaweed which has strong jelling properties.

Panna cotta

Vanilla with Rhubarb

Raspberry Vanilla

Chocolate

Panna Cotta

Blancmange

Chocolate Blancmange with Cappuccino sauce

Rose &

Raspberry Blancmange

Passionfruit Blancmange

Buttermilk Blancmange

Contemporary service of Blancmange

Meringue peaks

Stiff peak

Medium peak

Soft peak

Almond Tuiles & Brandy Snaps

Crème Caramel

8 Eggs to 1 Litre Milk

Served out of it’s mould & self

saucing

Strain custards before cooking for smooth texture & to remove coagulated egg solids

and shell.

Skimming removes froth so that the custards surface is

smooth.

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Modern dessert techniques

Eye catching desserts are essential for the dining experience as it is usually The last opportunity to impress or please the customer.

Although the dessert must be taste very good, the decoration and design are key elements for a properly plated dessert.

Designing Desserts:

• Finale to a meal- or on its own.

• Skills of staff

• Season

• Flavours & Texture

• Serving Temperature

• Time allowance

• Ease of preparation

• Ease of transportation

• Costing, can I make money on it

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Modern dessert techniques

Using dessert sauces creatively:

Patisserie South Australia

Modern dessert techniques

In recent years, the movement of Molecular Gastronomy has showcased The science and “theatre” in the dining experience

Ingredients used in new and creative ways changed the publics Perception of what “high end” dining can be .

However, the trend is already changing once again and the educated diner will demand substance over all the “smoke and mirrors”, especially

when the bill is several hundred dollars per person, in some cases.

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Lemon meringue Pie

Classic presentation:

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Lemon meringue Pie

deconstructed

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Lemon meringue Pie

modern

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Quay

8 textures of Chocolate

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Quay

8 textures of Chocolate

1. Cake base

2. Chocolate mousse

3. Chocolate hazelnut Dacquoise 4. Chocolate ganache

5. Milk Chocolate Praline disc 6. Chocolate caramel cream 7. Dark chocolate top disc 8. Hot Chocolate sauce

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Quay

8 textures of Chocolate

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Modern Plating techniques

All components must be thought through:

o How will they taste individually o How will they taste together

o How will they compliment or detract o from the dish as a whole

Patisserie South Australia

Modern dessert techniques

When plating a dessert consider:

 contrasting or complementing colours

 contrasting or complementing textures

 Not only should it look pretty, but it must have substance.

 The main item must shine through and not overpowered by the garnishes or other components

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Modern Plating

techniques

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Modern Plating

techniques

Patisserie South Australia

Modern Plating

techniques

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Modern Plating

techniques

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Alinea

Chicago, USA Edible Balloon

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Alinea

Chicago, USA Edible balloon

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Alinea

Chicago, USA Edible balloon

What do you think?

Is it Silly? Would it work in other restaurants?

Too much of a gimmick?

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Alinea

Chicago, USA Dessert course

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Alinea

Chicago, USA Dessert course

Patisserie South Australia

Alinea

Chicago, USA Dessert course

 Chocolate peanut powder

 Peanut nougat

 Blueberries poached in red wine

 Blueberry sauce

 Milk chocolate Sauce

 White chocolate sauce

 Liquid nitrogen frozen chocolate mousse

 Dehydrated blueberry

 Rapid Set Vanilla bean crème brulee

Are the elements very difficult? Or is it mainly HOW it is presented that is so engaging?

SUGAR DOUGH

Weight Unit Ingredient Method

0.300 Kg Unsalted Butter 1. Soften butter

0.060 Kg Blanched Almond Meal 2. Add all remaining ingredients and mix until the dough comes

0.190 Kg Castor Sugar together

0.500 Kg Cake Flour 3. Wrap & place in fridge to rest until required 0.002 Kg Salt

0.120 Kg Eggs Rolling

Roll dough to 2mm & cut circles using 5cm cutter. Line foils Bake at 190C for 7-8 mins

SABLÉ

Weight Unit Ingredient Method

0.100 Kg Unsalted Butter-soft 1. Combine all ingredients using a paddle until just combined 0.060 Kg Brown Sugar 2. Spread mixture to 2mm between 2 pieces of silicone paper 0.125 Kg Cake Flour 3. Freeze until required

4. Cut to the size of choux pastry

**Optional colouring 5. Place on top of choux pastry & bake as required