Great class today, the presentations were moved to next week
because today we had a lot to do, even the quiz we are taking home because we
didn't have time.
Chef explained to us about Bavarian, Custard and Mousse. The
first demos was chocolate mousse, melt the chocolate in banio marie, remove from heat add the
butter and mix until melted and well blended, make sure the chocolate mixture
is not hot before adding the pasteurized egg yolks. In a separated bowl beat
the pasteurized egg white with salt when it get a foamy texture, add the sugar
and beat until soft peak. Sacrifice the first third whisking it into the
chocolate mixture, then with spatula fold in the rest of the egg whites into
the chocolate, mix until just incorporate. Make sure your equipment is free of
oil before starts beating the heavy cream in soft peak, chef stopped beating
before it was done so she could finish beating by hand, this way we don't take
the risk of over beating the cream. Fold in the chocolate mixture. Move to a
piping bag with a large star tip, she piped the mouse inside a foil pot in a
rosette shape.
Then she started with fruit Bavarian
(special ingredient in Bavarian is the gelatin, that we used in powder. It was
very easy to make, she heat a fruit puree with, lemon juice + sugar remove from
the heat and add the blooming gelatin, mix it to dissolve into the hot fruit
sauce over a bowl with ice and water to get the sauce colder. Beat the heavy
cream on soft peak and fold into the fruit mixture, sacrifice the first third.
It was really good with a beautiful color. I didn't try it when set but I had a
taste while she was finishing the recipe.
Today my partner was
great to work with, but I am glad I was all the time around while executing our
recipes because if I wasn't he would miss some steps and ingredients, but that’s
why we all work together to help each other.
We started with a full recipe of
crème Brule, while our chocolate for the mousse was melting in Banio Marie.
CrèmeBrule was very easy to make, in
a pot we mixed heavy cream, vanilla bean, pinch of salt and 1/2 of our sugar, in
a separated bowl we mixed the egg yolk
with other 1/2 of the sugar whisk to have a smooth mixture,
when the
milk started to have some steam coming up before boiling point. Starts
tempering add a little of the hot milk into the egg yolk bowl, when we had
mixed all we used a sieve while we transferring the cream from the pot to a
jar, to make it easier to pour in a porcelain dish to bake, in banho Marie, it
took about 25 minutes to bake the small pot and about 35 for the large one,
which had a lot more cream in. When baked we brought to the refrigerator.
We were
the first to finish our recipes, so we did some clean up I helped chef to the
inventory which is basically write down in a paper what was left of ingredients
we began class with. We cut some fruits to garnish our mousse. I made a fruit
salad with what was left from the fruits. Then we started working on the crème Brule
with raw sugar crust, using the torch for the first time in class. Everything
was delicious, one weird thing happened was that we used only one pinch of salt,
in our dishes and it seemed that make all very salty on the mousse, chef notice
it and the Crème Brule someone thought it was salty too, I was so sad because I
was sure the amount of salt that I had used and I was happy that Nick was by my
side and saw that too. After class talking to another student she told me that
she had a problem with salt too. I am sure I haven’t overdone it, has to be a
salt problem J The salt was with big grains, could
have another kind of salt mixed with the Kosher? I don’t know but even that way
I though our desserts were delicious, I was happy with the consistency and
results with the final product. I am even thinking of change the recipe of
chocolate mousse that I have been using for many years after I tried this one
in class.
My recipe
is very simple with fewer ingredients, basically break the chocolate in pieces
in a bowl with a can of crème the leite, bring it to microwave until melt the
chocolate and become a smooth consistency. Whip egg whites with a little of
sugar in soft peak, fold into the chocolate mixture and let it set in the
refrigerator, the final product is soft, light, deep chocolate flavor and color
different from the one we made in class, it sets it became harder not so soft
and a lighter color probably because of the whipped cream that we folded in.
While we
were eating and tasting our desserts, chef showed us how to open a pie dough
and plat it so we can make next week for thanksgiving.
I can’t
wait for next week J
Class Notes
blend shell- Shell baked 'without filling
Dock- make roles in the dough to the
steam come out
In order to be custard you need
Eggs (whole, Yolks, or both) -
Coagulation of protein tightening
Milk (whole, heavy cream, ½ and ½ or combo)
Can be sweet and savory
Sweet
Stirred Custard (stove top)
Crème anglaise
Pastry cream
Cornstarch pudding-variation of pastry
cream (sometime has no eggs)
Savory
Soufflé – spinach, cheese
Quiche – spinach, lardan=unsmoked
French bacon/ onion
Broccoli, cheddar
Baked Custard (oven)
To firm texture use whole egg. If you find a recipe with
whole egg and egg yolk the extra egg yolk is to give flavor, color, richness
- Flan
- Cream Brulee (pot of cream with
caramelized crust)
- pot the crème
- Crème caramel-(French sibling of
flan)
- Bread pudding
- Pumpkin pie (felling)/ sweet
potato pie
- Pecan pie
- Cheesecake
212°F-water boiling
Custard-
Usually baked in water bath (Bain Marie)
hotel pan and place ramekins, cake
pans, or other pan inside and fill half way up with hot water
cover entire hotel pan (steam)
Baked Custards
(cooked in oven)
In a pot - dairy (liquid), sugar, pinchof salt and
(flavoring)
In a bowl – eggs (yolks), sugar and mix using whisk
Scald e dissolve sugar
- temper all liquid into eggs
- temper all liquid into eggs
- strain mixture
Bake 325° the time depends on the size, to check if it is
ready, stick a knife in the middle, it has to come out clean, or when you move
the dish and the filing doesn't move.
Scale properly
Mousses and Bavarians
Light, fluffy texture created by the
addition of whipped cream, whipped egg whites or both.
Chocolate
benefits from a little salt- chef uses even m hot chocolate
Mousses (include Bavarians - gelatin)
Chocolate mousse IV
- melt chocolate
- Add butter, stir, then add eggs yolks,
stir
- make meringue, gently fold in (add pinch of salt)
- make meringue, gently fold in (add pinch of salt)
- make whipped cream, gently fold in
- Transfer to pastry bag and pipe
into aluminum ramekins.
Teacups-to make pate a cream (common in France)
Bavarian (always
with gelatin)(Very European, cake using ring to unmold, heat the sides of the
ring with touch)
molded desserts
molded desserts
Base (crème anglaise) + gelatin +
whipped egg white + whipped cream
1) Heat up the fruit puree, sugar,
lemon juice (pinch salt)
2) Bloom gelatin, add to hot puree
to dissolve
3) Transfer to a bowl and stir ores iced
water bath until thicker like pancake batter
4) Fold in whipped cream.
simple but very trick / watch time and temperature
- measure the water and even sprinkle the gelatin into the
water
leaf gelatin-you don't have to measure the water, put the
sheetsin and wait to get soft, squeeze and use as you would with the powdered,
adding to the hot sauce and mix until dissolve.
Panna cotta-cooked
cream (grow up Jell-O)
Flavored cream set with gelatin
Typically with sauce usually little
acid (raspberry sauce + fruits)
Me and Nick working together in ½ chocolate mousse recipe
and crème Brule. (Culinary institute of America Book)
1) melted chocolate in( bain marie) remember to clean around
the bowl edges to not get dirty
2) add the butter, melt it in, always
work very gentle with chocolate
check the temperature
3) add the egg yolks (pasteurized,
it is safer) make sure the chocolate is not too hot.
The cream should be cold (chilled)
egg white in room temperature.
4) make the meringue- wait to get
foamy before add the sugar (more like sea foam) add the sugar, scrap the bowl
if need. looking for soft peaks, hold in shape, beat at high speed. We are
looking for a glossy mixture and the bubbles are very tiny (like shave cream)-
Good when is holding the shape. Use the whisk to fold the meringue in only for
the first third , sacrifice the first 1/3, shake the excess from the whisk do
not over mix the mixture. Use the whisk to fold only the first 1/3 then use the
spatula. Make sure you don't deflate the egg whites.
5) Whip the heavy cream in the same
bowl of the egg white, soft peak, do not ones mix, fold gently in the chocolate
mixture 1/3 at a time. If over mix the cream
won't be easy to fold in the chocolate mixture.
Use a pinch of salt when whipping the egg whites (chef forgot)
She piped with big star tip in pots.
Fruit Bavarian
Fruit puree into the pot + sugar + pinch salt + little lemon
juice ( high the flavor) (temp 18) make sure dissolve the sugar. Then add the
gelatin and mix until dissolves,
Get a bowl with ice and water, pour the
bowl with the chocolate mixture and keep stirring to cool the mixture. You can
whip the cream before and let in the refrigerator.
Remove from water bath and keep
stirring.
We want the cream waiting for the
sauce not the other way around. This is a critical moment. Touch the mixture to
check the temperature, keep moving the mixture to get an even temperature.
Add first 1/3 of the whipped cream
in the mixture and mix fast.
Put in a piping bag and pipe in pots
and refrigerator. After pipe and sets will keep soft mousse.
garnishing - use odd numbers
if you want to leave the green on
the strawberry cut in half and slice.
kiwi - cut in half and slice
symmetry is not good for food
When open a dough think circles
X movement with the roll
after open duck the dough, in the
pie plate
push the dough in and trim the
excess, tuck in the side let the dough test, press finger out with finger at
the back to make nice and beautiful
blind bake-pie with no filling
custard pie around 20 min.
disc pie can freeze 3 month (dough)
blind bake too.
make pie dough then when you need
you bake
Brulle-sprinkle sugar raw and use the torch
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