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Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 12

Learning objectives of this chapter include: Describe and differentiate the tenets of cash management, identify the major objective of a payment policy, critique the costs of paying sooner than necessary and of paying too late, compare and contract the bill-paying procedures that can be employed by hospitality operators. | 12 Custards, Creams, Mousses, and Soufflés Learning objectives Describe the characteristics and technique for preparing and unmolding baked custards. Explain the proper technique for cooling and unmolding a cheesecake. Discuss the characteristics and technique for preparing boiled custards. Discuss the properties of and techniques for working with gelatin. Explain the technique for preparing steamed puddings. Explain the technique for preparing mousse. Explain the technique for preparing Bavarian cream. Explain the technique for preparing hot soufflés. 1 Eggs, milk or cream, and sugar that is blended and baked until set. Cold method: Stir ingredients, pour into molds, and bake. Warm method: Ingredients are cooked on the stovetop before being baked. Baked Custards Savory custards will eliminate the need for sugar. The warm method of creating baked custards is best used when creating large batches or when seeking an optimal finished product quality for batches large and small. Warm custard produces a more even texture in the finished product as well as allowing the baker to infuse the milk or cream with flavorings such as coffee, tea, or spice. 2 Should cool completely in the pan before being wrapped and refrigerated until set. To unmold, run a knife around the edge and warm the bottom of the pan. Cheesecake Baked Custard (cont’d) Also called a bain-marie. Ensures gentle heat at a constant temperature. Add enough hot or boiling water to the pan to come about two-thirds of the height of the molds. After baking, remove the custards from the water bath. Hot Water Bath Baked Custard (cont’d) - Select a pan with sides at least as high as the sides of the molds. 4 Must be thoroughly set before unmolding. Formula must contain enough eggs for the custard to hold its shape. Run a knife around the edge, invert onto a plate, and gently tap to release. Unmolding Custards Baked Custard (cont’d) - It is imperative that the crème caramel custard be left under refrigeration for a . | 12 Custards, Creams, Mousses, and Soufflés Learning objectives Describe the characteristics and technique for preparing and unmolding baked custards. Explain the proper technique for cooling and unmolding a cheesecake. Discuss the characteristics and technique for preparing boiled custards. Discuss the properties of and techniques for working with gelatin. Explain the technique for preparing steamed puddings. Explain the technique for preparing mousse. Explain the technique for preparing Bavarian cream. Explain the technique for preparing hot soufflés. 1 Eggs, milk or cream, and sugar that is blended and baked until set. Cold method: Stir ingredients, pour into molds, and bake. Warm method: Ingredients are cooked on the stovetop before being baked. Baked Custards Savory custards will eliminate the need for sugar. The warm method of creating baked custards is best used when creating large batches or when seeking an optimal finished product quality for batches large and small. Warm .