BASIC PASTRY CREAMS AND SAUCES

 

BASIC PASTRY CREAMS AND SAUCES

            Pastry creams are an essential mis-en-place in any bakery, confectionery.  However they are ideal breeding ground for bacteria and they should be handled carefully.  They are used as fillings or as sauces/toppings.

1.      Sauce anglaise or Crème anglaise or Vanilla cream

Egg yolk         12 nos                        Sugar              240 gms

Milk                1 lit.                            Vanilla           15 ml

Cream sugar and yolks, add hot milk and stir on a slow fire until it coats a wooden spoon.

2.      Butter cream or Creme au beurre

Egg fresh yolk           135 gm                       Castor sugar  105 gm

Unsalted butter         240 gm

a.      Blend egg yolk and sugar and whisk to thick sponge

b.      Cream salted butter

c.      Beat (a) little by little into (b)

Butter cream may be blended with a number of flavours like fruit extract, chocolate, praline, crushed nuts, liquors, coffee etc.

3.      Creme Patissiere or Confectioners custard

Milk                900 ml                        Sugar                          240 gm

Yolk               8 nos.                          Flour                           120 gm

Vanilla           15 ml

a.      Whisk egg and sugar

b.      Add flour and mix to smooth paste

c.      Bring the milk to boil and cool lightly

d.      Gradually add to egg mixture stirring well

e.      Bring to boil, cool and cover with Butter Paper

4.      Custard sauce

Milk                300 ml                                    Custard powder        15 gm

Sugar              30 gm                                     Vanilla essence

Boil milk add paste of custard powder and milk.  Allow too cook and coat a spoon.  Add sugar and vanilla.

5.      Cold custard cream

Egg yolk                     3 Nos.                         Sugar              60 gm

Milk                            150 ml.                       Cream             150 ml.

Vanilla                       15 ml

Whisk egg yolk and sugar, add boiled milk and whisk.  Stir over gentle heat to coating consistency.  Cool and add half whipped cream.

Chantilly cream

            Fresh cream               600 ml

            Castor sugar              60 gm

            Whip cream and sugar over ice.

Melba sauce

                       

                        Raspberry jam                      480 gm

                        Water                                     150 ml

            Sabayon

                        Castor sugar               180 gm                       Yolk               6 nos.

                        Wine                           300 ml                        Lime Juice     ½

Mix yolk and sugar, add wine and allow to cook on slow fire add lime juice.

Fruit cream

           

                        Fruit pulp                   90 gm                         Castor sugar  90 gm

                        Cornflour                   15 gm                         Lemon juice  ½

                        Cider                          180 ml

            Place all ingredients in a thick bottom sauce pan

            Gently heat and stir constantly till mixture becomes thick

            Cool and cover with a damp cloth.