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Chapter 35
Creams, Custards, Puddings, Frozen Desserts, and Sauces
1
Chapter Objectives
1. Cook sugar syrups to the seven stages of hardness.
2. Prepare créme anglaise, pastry cream, and baked custard.
3. Prepare starchthickened puddings and baked puddings.
4. Prepare bavarians, chiffons, mousses, and dessert soufflés.
5. Assemble frozen desserts 6. Prepare dessert sauces.
2
Sugar Cooking
Basic Principles
A solution of syrup of sugar and water is boiled to evaporate part of the water.
As the water evaporates the temperature of the sugar rises. If left cooking it will caramelize or turn brown and change flavor.
Sugars cooked to high temperature will be harder than sugars cooked to low temperature.
Sugar syrup cooked to 240o F is forms a soft ball when cooled.
Sugar syrup cooked to 300o F is hard and brittle when cooled.
3
Simple Syrup
Equal weights of sugar and water.
Heat the sugar and water to a boil, cool simple syrup.
4
Crystallization
Graininess is a common fault in many candies and desserts.
Graininess happens when cooked sugar crystallizes.
To avoid crystallization during first stages of boiling:
1. Wash down the sides of the pan with brush dipped in water to remove crystals.
2. When first bringing the mixture to a boil, cover for a few minutes, condensed steam will wash down the sides.
5
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