Week Eight: Day One
Introduction to Custards, Creams, Mousses, and Sauces
November 21st, 2011

Daily Objectives: * Introduction to Gelatin

Tools Needed: Parchment Paper, Mixer, Measuring Spoons, Heat resisitant Spatula, Plastic Scraper, Chef’s Brush…

Recipes:

Crème Caramel:

Ingredients:

Yield: 10 Ramekins, 6 oz. (180 ml) each | | Method: Baked custard | Granulated sugar | 1 lb. 4 oz. | Water | 8 fl. oz. | Milk | 24 fl. oz. | Heavy cream | 24 fl. oz. | Cinnamon sticks | 2 | Vanilla bean, split | 1 | Eggs | 13 oz. (8 eggs) | Egg yolks | 2.4 oz. (4 yolks) | Brown sugar | 6 oz. | Molasses | 0.75 oz. | Amaretto liqueur | 1 fl. oz. | Fresh fruit (optional) | as needed | Caramelized almonds (optional) | as needed |

Procedures: * Combine the granulated sugar with the water in a small heavy saucepan; bring to a boil. Cook until the sugar reaches a deep golden brown. Immediately pour approximately 2 tablespoons (30 milliliters) of the sugar into each of the ramekins. Tilt each ramekin to spread the caramel evenly along the bottom. Arrange the ramekins in a 2-inch-deep hotel pan and set aside. * Combine the milk, cream, cinnamon sticks and vanilla bean in a large saucepan. Bring just to a boil, cover and remove from heat. Allow this mixture to steep approximately 30 minutes. * Whisk the eggs, egg yolks, brown sugar, molasses and amaretto together in a large bowl. * Uncover the milk mixture and return it to the stove top. Bring just to a boil. Temper the egg-and-sugar mixture with approximately one-third of the hot milk. Whisk in the remaining hot milk. * Strain the custard through a fine mesh strainer. Pour into the caramel-lined ramekins, filling to just below the rim. * Pour enough warm water into the hotel pan to reach halfway up the sides of the ramekins. Bake at 325°F (160°C) approximately 30 to 40 minutes. The custards should be almost set, but still slightly soft in the center. * Completely chill the baked custards before serving. To unmold, run a small knife around the edge of the custard, invert onto the serving plate and give the ramekin a firm sideways shake. Garnish with fresh fruit or caramelized almonds.
Baked Crème Brulee:
Ingredients:
Yield: 3½ qt. (3½ lt) | Method: Stirred custard | Heavy cream | 2 qt. | Vanilla beans, split | 2 | Egg yolks | 30 oz. (50 yolks) | Granulated sugar | 20 oz. | Fresh berries | as needed | Tulipe Cookie cups (page 356) | as needed | Granulated sugar | as needed |
Procedures:
* Place the cream and the vanilla beans in a large, heavy saucepan. Heat just to a boil. * Whisk the egg yolks and sugar together until smooth and well blended. * Temper the egg mixture with one-third of the hot cream. Return the egg mixture to the saucepan and cook, stirring constantly, until very thick. Do not allow the custard to boil. * Remove from heat and strain into a clean bowl. Cool over an ice bath, stirring occasionally. * To serve, place fresh berries in the bottom of each Tulipe Cookie cup. Top with several spoonfuls of custard. * Sprinkle granulated sugar over the top of the custard and caramelize with a propane torch. Serve immediately.
Pot de Crème:
Ingredients:
Yield: 8 Servings, 4 fl. oz. (120 ml) each | | Method: Baked custard | Milk | 1 pt. | Bittersweet chocolate | 8 oz. | Granulated sugar | 7 oz. | Vanilla extract | 0.15 fl. oz. (1 tsp.) | Coffee liqueur | 1 fl. oz. | Egg yolks | 4.2 oz. (7 yolks) | Whipped cream and chocolate shavings | as needed |
Procedures:
* Heat the milk just to a simmer. Add the chocolate and sugar. Stir constantly until the chocolate melts; do not allow the mixture to boil. Remove from heat and add the vanilla and liqueur. * Whisk the egg yolks together, then slowly whisk them into the chocolate mixture. * Pour the custard into ramekins. Place the ramekins in a hotel pan and add enough hot water to reach halfway up the sides of the ramekins. * Bake at 325°F (160°C) until the custards are almost set in the center, approximately 30 minutes. Remove from the water bath and refrigerate until thoroughly chilled. Serve garnished with whipped cream and chocolate shavings.
Vanilla Bavarian Crèam:
Ingredients:
Yield: Approximately 2 qt. (2 lt) Milk | 14 fl. oz. | Heavy cream | 14 fl. oz. | Granulated sugar | 6 oz. | Vanilla bean, split | 1 | Egg yolks | 4.8 oz. (8 yolks) | Sheet gelatin, softened | 0.75 oz. | Heavy cream, whipped to soft peaks | 1 qt. |
Procedures:
* To prepare a custard sauce, combine the milk, cream, 2 ounces (60 grams) of the sugar and the vanilla bean in a heavy saucepan. Bring it a boil. * Whisk the egg yolks and remaining 4 ounces (120 grams) of sugar together to the ribbon stage. Temper the yolk mixture with one-quarter of the heated milk, whisking constantly. * Pour the yolk mixture into the saucepan with the rest of the milk. Stir constantly with a rubber spatula until the custard reaches 185°F (85°C). * Remove from heat and pour through a fine mesh strainer into a clean bowl. * Add the softened sheet gelatin to the hot custard. Chill until thick in an ice bath, until the custard reaches 75°F (24°C) or slightly cooler. Fold in the whipped cream. * Pour the Bavarian Cream immediately into serving dishes or a mold.
Lady Fingers:
Ingredients:
Yield: 2 lb. 3 oz. (1050 g); approximately 95 Cookies, 4 in. (10 cm) each
Method: Spongecake Bread flour | 5 oz. | Cornstarch | 4 oz. | Egg yolks | 7 oz. (12 yolks) | Vanilla extract | 0.15 fl. oz. (1 tsp.) | Egg whites | 12 oz. (12 whites) | Granulated sugar | 7.5 oz. | Total batter weight: | 2 lb. 3 oz. | Powdered sugar for dusting | as needed |
Procedures:
* Sift the flour and cornstarch together. Set aside. * Whip the egg yolks and vanilla together in the bowl of a mixer fitted with the whip attachment until the mixture is thick and creamy. * Simultaneously in the bowl of a second mixer fitted with the whip attachment, whip the egg whites and granulated sugar until the mixture holds stiff peaks. * Using a balloon whisk, gently stir the egg whites to restore a smooth appearance. Add the whipped yolks all at once into the egg whites. Gently fold the two together using a rubber spatula or a balloon whisk until the mixture is streaked in appearance and is not completely combined. Gently fold in the flour, taking care not to deflate the batter. * Place the batter into a pastry bag fitted with a medium plain tip. Pipe 4-inch-(10-centimeter-) long cookies onto paper-lined sheet pans. * Sprinkle the surface of the piped batter with powdered sugar. Let it sit for a few minutes until the powdered sugar dissolves. Sprinkle a second time with more powdered sugar. * Bake at 410°F (210°C) until the cookies bounce back when lightly pressed, approximately 9 to 11 minutes.
Chocolate Hazelnut Shortbread:
Ingredients:
Yield: 10 Dozen Cookies, approximately ½ oz. (15 g) each
Method: Icebox cookies Hazelnuts, toasted | 12 oz. | Unsalted butter, softened | 1 lb. 10 oz. | Powdered sugar | 11 oz. | Vanilla extract | 0.5 fl. oz. | Salt | 0.2 oz. (1 tsp.) | Eggs | 5 oz. (3 eggs) | Pastry flour | 1 lb. 3 oz. | Egg wash | as needed | Coarse sugar crystals | as needed | Milk or semisweet chocolate, melted and tempered | as needed | Total dough weight: | 4 lb. 9 oz. |
Procedures:
* Chop the toasted hazelnuts and set aside. * Blend the butter and powdered sugar in a mixing bowl without creaming. Add the vanilla extract, salt and eggs and mix on low speed until well incorporated. Add the chopped hazelnuts and flour and mix until just combined. * Divide the dough into four equal portions. Roll each piece into a 10-inch- (25-centimeter-) long cylinder. Freeze until hard, approximately 30 minutes. * Remove from the freezer and unwrap, then lightly brush the cylinders with egg wash and roll them in the sugar crystals. Cut the cylinders into ⅛-inch-(3-millimeter-) thick slices, then place them cut side down on paper-lined sheet pans. Dock the cookies with a fork. * Bake at 350°F (180°C) until golden brown, approximately 17 to 20 minutes. Cool completely, then dip half of each cookie in tempered chocolate.

Chef’s Critique:
We only presented our caramel crème brulee. It had a nice topping of melted sugar on top and when it cracked chef said it had a nice crack to it.

Personal Observations:
We worked well today and finished everything we were asked to.

Picture(s):