Wednesday, February 9, 2011

Custards and Creams

Phase 4, Week 5, Day 22

Following the two snow days we are a little off track. We lectured on Custards and Creams today, but produced a glacage (glaze) for our chocolate mousse cake and iced our butter cream chiffon cake.

Concerning custards, there are basically baked custards and stirred custards. Baked custards like, cheese cake or creme brulee, are a mixture of whole egg, milk, sugar, and flavoring and baked until set. A stirred custard, like pastry cream or cream Anglaise, is cooked over a burner or a double broiler. Stirred custards never get as thick as a baked custard.  Custards can be a bit tricky because of the egg proteins and you must be careful to watch for coagulation, which is both important and can be detrimental if heated to too high of a temperature or too quickly.

Fun Fact: Cream Anglaise, or vanilla custard sauce, is made from milk, egg yolks and sugar. It is also basic ice cream base.

For more info. about custards, check out this web site: Baking 911

Chocolate Mousse Cake with Chocolate Glacage
  
Mousse Cake all fancied up

A nice little burn I got from the flat top at work

No comments:

Post a Comment