Sugar stages
215-230 F Thread 240 Soft Ball 245 Firm Ball 260 Hard Ball 270 Small crack 290 Crack 300 Hard Crack 320 Caramel
Couverture
in the mixing process, more cocoa butter is added
- makes it thinner more fluid
Things to consider when tempering
Time
Temperature
Agitation - stirring it
We know if it’s tempered if it sets uniformally - needs to be thin
Why we temper
Makes the chocolate: shine snap glossy solid at room temp brittle / crisp is able to contract - avoid chocolate bloom
Egg whites and Egg Yolks
Egg whites - contains albumen entraps air (elastic). Air heats in oven and expands
Egg Yolks - contains fat and acts as an emulsifier (helps things come together
Overrun
the amount of air whipped into a frozen dessert
Creme anglaise vs pastry cream process
- eggs are first whipped with sugar in CA but then a spatula is used for the remainder of the process, whip used entire for pastry cream
- CA should not boil, Pastry cream needs to for 1-2 minutes
- cornstarch added to pastry cream
- CA needs to be strained and chilled directly after being made, where pastry cream needs to be covered with plastic right away and refrigerated at room temp
- Creme anglaise uses yolks only, Pastry cream uses both
- Pastry cream uses only milk while Creme anglaise can sometimes include cream as well
Souffle
base + whipped whites / meringue
- air entrapped in meringue from the egg whites, that is why it rises
- meringue is folded into base
Savory bases
bachamel, pastry cream, fruit and vegetable puree
Sweet bases
ganache, chocolate, ribboned (yolk + sugar)
alla minut
to order
Important aspects of souffle
timing / stabilizing / serving
custard
eggs, yolks, and some form of dairy
types of custard
stirred - creme anglaise temper, cook with spatula (not a whisk), ice bath (do not boil Boiled- pastry cream temper, cook with whisk, let boil baked - creme brûlée, cheesecake bake @ low heat
Wheat Kernel
Bran - Outermost part, in whole wheat flour
Endosperm - what white flour is made of, contains protein that form gluten
Germ- base that nourishes the plant, contains oil, there is also some germ in Whole wheat flour
Framboise
raspberry Liquor
Tulipe
cup made of tuile to hold ice cream, sorbet, mousse, etc
Pate a Choux Process
Add milk, butter, salt, and sugar to a pot and bring to boil
Then add AP flour
then move to whisk and add eggs one at a time
- then pipe and bake
Pate a choux attributes
- high content of liquid and eggs so it puffs up
- steam makes the product hollow so it can be filled
- contains very little sugar so it is versatile : can be savory or sweet
Static frozen desserts
Granita, semifreddo, frozen souffle, frozen mousee
Dynamic Frozen Desserts
Goes in an ice cream machine
- ice cream, sorbet
Glucose and dextrose
- freeze point depression
- lowers the freezing point so it is more scoop-able
- less sweet than sugar so does not affect the flavor
- regulates softness
Panna cotta
eggless custard
- needs gelatin to stabilize it since there is no eggs to thicken it
Chocolate made of
Cocoa Butter and cocoa solids
