Base Creams and Custards in Pastry

Base Creams and custards in Pastry In this module are included the derivatives of base creams. CREME PATISSIERE My recipe: Concoction: café, chocolate (utilizar pasta de cacau), praliné, pasta de pistáchio Prepare all the ingredients In a caçarol place milk on the stove 1lt of milk 8 egg yokes 200g of sugar 90g of cream powder or120g of maizena 1 vanila bean “poudre á créme” On a seperate recipient place eggs and sugar, mixing well and adding the creme powder in order to obtain a homogenos solution. Add the milk and bring to a boil adding 1/3 of the same to the previous solution, mixing thuroughly Place everything in the cacarol with the remaining milk and constantely mixing give it heat until it thinkens Note: Note: This cream can be aromatized with varous aromas such as coffee, chocolate (using cocoa paste), praliné, pistachio paste, aromatic herbs, alcohol or locoreste creme pode ser aromatizado com os mais variados sabores, como o Cover with wrap and store in cold Créme patissiere is a fragile cream regarding bacteria. It is a favorable environment for the developing of bacteria and can promote intoxication specially in summer time so in order to avoid this the following should be observed: Utilize pasteurized milk or boiled milk. Utilize pasteurized eggs. Utilize clean equipment. Utilize the cream on the same day. Importante notes to remember To remeber  Créme diplomate: créme patissiere with whisked cream Créme ligier or créme chiboust: créme patissiere with italian merengue •Creams derived from Créme patissiere Créme Anglaise Concoction: 1 Lt. milk 8 yokes 250g sugar 1 vanilla bean In a casserole boil the milk and cream with the vanilla In a separate recipient mix thoroughly the yokes with sugar My recipe Off the stove pour 1/3 of the milk in the yokes with sugar and mix well 500ml milk 500ml fresh cream35% 200g sugar 8 egg yokes Add everything to the casserole and simmer at 85ºc stirring in a figure 8 motion. 2 vanilla beans 100g sugar 120g glucose Retire from the stove and pass the emulation through a chinoi and store in cold. 80g inverted sugar Example recipes Same rigorous hygiene concerns of the Crème patissiere should be considered for the Crème Anglais if not more due to the fact that the Crème Anglais is not sterilized for it did not boil but cook at 85ºC. TIP: If the cream slightly overshoots its cooking point, it will produce nodules and it will have to be grounded with a blender in order to remove the same. Important notes TO REMEMBER TO REMEMBER English custard( for example to acompany farófias) Crème bavaroise ( to make semi-frios) Ice-cream (for example vanilla ice-crea,) Butter cream (Crème Anglais base) CREAMS DERIVED FROM CRÈME ANGLAIS Butter Cream BUTTER CREAM WITH CRÈME ANGLAIS BASE BUTTER CREAM WITH PÂTE Á BOMBE BASE BUTTER CREAM WITH ITALIAN MERENGUE BASE 3 TYPES OF BUTTER CREAM WITH CRÈME ANGLAIS BASE 1. Concoction Make a Crème Anglais and when warm add the soft butter (room temperature) Put in the mixer until you obtain a smooth cream 500ml Milk 10 yokes 500g sugar 1kg soft butter Vanilla essence 1. TYPE OF BUTTER CREAM WITH PÂTE Á BOMBE BASE Concoction Place the eggs, yokes and vanilla in the mixer. 800g sugar 200ml water 6 eggs 8 yokes 2 vanilla beans 1kg soft butter Make a syrup at 117ºC Pour the syrup in the eggs and let it mix until the temperature drops to mild warm Add butter and mix again until you obtain well soothed and cream result 2. TYPE OF BUTTER CREAM WITH ITALIAN MERINGUE BASE Concoction Whisk the whites. 850g sugar Make a syrup at 121ºc Pour the syrup into the whites 300ml water 12 egg whites 1kg soft butter Continue to whisk until it completely cools down Add butter and whisk until you get a creamy and well combined cream 3. TYPE OF BUTTER CREAM Butter cream is widely used in pastry whether as filling of various cakes or as decoration Some examples: Bolo de bolacha Tronco de natal Wedding cake decoration ópera Paris-brest This cream can only be called butter cream if it is exclusively made from butter Important notes TO REMEMBER TO REMEBER CREME MOUSSELINE (USED AS FILLING OF VARIOUS CAKES)) 2/3 DE CRÈME PATISIERRE 1/3 DE BUTTER CREAM CREAMS DERIVED FROM CRÈME ANGLAIS Crème patissiere •123•Crème Anglais •Butter cream These 3 creams can be perfumed with various substances such as: coffee extract, cocoa powder, almond or hazelnut praliné, pistachio or chestnut paste, chocolate, alcohol Almond Creme  Almond crème is also know as crème frangipane pastry chefs.  First use dates back to 1746.  Its named after an Italian perfume maker, “frangipani” who created perfume from a bitter almond .  There are a numerous amount of recipes for this cream and it is highly recommended to maintain its quality at a high standard Almond Creme History 200g sugar Concoction 200g de almond powder 2 eggs 150g butter 10g rum or bitter almond fragrance 30g flour (optional) In the mixer join the almond and sugar Gradually add the whole eggs Mix well My recipe 750g grinded almond 750g sugar 14 whole eggs 750g soft butter 30g rum or sufficient bitter almond fragrance Add the soft butter Finally add the rum or fragrance Example of recipe This cream is as filling in the famous French king cake as well as filling in pies and cakes Many times mixed with 1/3 of crème pâtissière in order to obtain a lighter and creamier texture Notas importantes Aplicações Crème chantilly the origin The origin of this widely famous cream dates back to the 18th century. Its history is uncertain and secrets have never been revealed It is known as being a creation of the prince of CONDÉ, owner of the Chateau de Chantilly, a creamery well known throughout Europe at the time on the out skirts of Paris, This famous cream was at the time served in the exquisite parties hosted by the prince. Crème chantilly the history 1lt cream 80 to 150g of sugar 1 vanilla bean The cream serving as foundation, must contain less than 30% of fat The cream must be pasterized To be used, it must be at 6ºc or below RECIPE With the manual whisks Chantilly automatic mixer Pour the cream into a rounded deep bowl and whisk the cream for a few minutesin a cool place. Add sugar and desired flavour Disolve the sugar in parte of the cream before pouring the totality into the mixer Cream <ul style="display: flex;"><li style="flex:1">In the mixer </li><li style="flex:1">With a pressure bottle </li></ul>Place the cream in the bowl and The sugar must be completely mixer at a strong speed. The fenomenon fo incorporating air pouring into the presure bottle. in the cream is what originates Introduce gas and shake well the final product disolved in the cream before before use. How to make crème chantilly Pastry Suspiros (vieneta) Babás and savarins Choux St.honoré Fruit tartes (ex: strawberry) As a side for various fruit Ice-creams Ice-creams Frozen creasm Decoration of ice-creams and ice-cream bowls and cups Aplications Egg cream Pour sugar, water, cinnamon and lemon peel into a Teflon pan (preferably), mixing slowly until it is partially dissolved. Bring to a boil, reduce the heat to Ingredients : minimum and let it simmer/low boil for 3 minutes. Pour the syrup over the eggs which have been mixed with a fork, mixing continuously. Strain the mixture and add to the same pot. Sugar: 500 g Water: 250 g Cinamon stick(short): 1 Lemon peel: 1 unidade Egg yokes: 240 g whole egg Class M:50 g Place on the stove at minimum heat and let thicken, continuously stirring. Once it starts to boil, immediately turn of the heat and stir some more so it doesn’t stick to the bottom. Pour into a bowl to cool down and use after cold. Note: this cream is for filling various cakes, crepes, tarts and also can be served in individual goblets and cups with a cinnamon stick or toasted almonds. With the left over whites you can make great deserts. Do not throw away, store in a sealed container in the refrigerator. Recipe and concoction Ingredients: 375g sugar 6 yokes 3 eggs 1.5dl water 1.place sugar and water on the stove to obtain a syrup. 2.Add the yokes with the full eggs and whisk them. 3.mix the syrup and eggs constantly stirring. 4.place on low heat for 2 to 3 minutes, constantly stirring without bring it to a boil and making sure it does not stick to the bottom. 5.use after cold. <ul style="display: flex;"><li style="flex:1">Doce de ovos </li><li style="flex:1">Recipe </li></ul>

Base Creams and Custards in Pastry

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