Base Creams and custards in

Pastry

In this module are included the derivatives of base creams.

CREME PATISSIERE

My recipe:

Concoction:

1lt of milk 8 egg yokes 200g of sugar 90g of cream powder or120g of maizena 1 vanila bean 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

café, chocolate (utilizar pasta de cacau), praliné, pasta de pistáchio

“poudre á créme”

Prepare all the ingredients In a caçarol place milk on the

stove 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

Cover with wrap and store in cold

Importante notes to remember

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.

Creams derived from Créme patissiere

To remeber

Créme diplomate:

créme patissiere with whisked cream

• Créme ligier or créme chiboust:

créme patissiere with italian merengue

Créme Anglaise

Example recipes

1 Lt. milk

8 yokes

250g sugar

1 vanilla bean

My recipe

500ml milk

500ml fresh cream35%

200g sugar

8 egg yokes

2 vanilla beans

100g sugar 120g glucose

80g inverted sugar

Concoction:

In a casserole boil the milk and cream with the vanilla

In a separate recipient mix thoroughly the yokes with sugar

Off the stove pour 1/3 of the milk in the yokes with sugar and mix well

Add everything to the casserole and simmer at 85ºc stirring in a figure 8 motion.

Retire from the stove and pass the emulation through a chinoi and store in cold.

Important notes TO REMEMBER

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.

CREAMS DERIVED FROM CRÈME ANGLAIS

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)

Butter Cream

3 TYPES OF BUTTER CREAM

BUTTER CREAM WITH CRÈME ANGLAIS BASE

BUTTER CREAM WITH PÂTE Á BOMBE BASE

BUTTER CREAM WITH ITALIAN MERENGUE

BASE

1. TYPE OF BUTTER CREAM

1. WITH CRÈME ANGLAIS BASE

500ml Milk

10 yokes

500g sugar

1kg soft butter

Vanilla essence

Concoction

Make a Crème Anglais and

when warm add the soft butter (room temperature)

Put in the mixer until you obtain a smooth cream

WITH PÂTE Á BOMBE BASE

800g sugar

200ml water

6 eggs

8 yokes

2 vanilla beans

1kg soft butter

Concoction

Place the eggs, yokes and vanilla in

the mixer.

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

3. TYPE OF BUTTER CREAM

WITH ITALIAN MERINGUE BASE 850g sugar 300ml water 12 egg whites 1kg soft butter

Concoction

Whisk the whites.

Make a syrup at 121ºc

Pour the syrup into the whites

Continue to whisk until it completely cools down

Add butter and whisk until you get a creamy and well combined 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

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

1 •Crème patissiere

2 •Crème Anglais

3 •Butter cream

Almond Creme

Almond Creme History

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

Example of recipe

200g sugar

200g de almond powder

2 eggs

150g butter

10g rum or bitter almond fragrance

30g flour (optional)

My recipe

750g grinded almond

750g sugar

14 whole eggs

750g soft butter

30g rum or sufficient bitter almond fragrance

Concoction

In the mixer join the almond and sugar

Gradually add the whole eggs

Mix well

Add the soft butter

Finally add the rum or fragrance

Notas importantes Aplicações

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

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

RECIPE

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

How to make crème chantilly

With the manual whisks

Pour the cream into a rounded deep bowl and whisk the cream for a few minutesin a cool place. Add sugar and desired flavour

Chantilly automatic mixer

Disolve the sugar in parte of the cream before pouring the totality

into the mixer

In the mixer

Place the cream in the bowl and mixer at a strong speed. The

fenomenon fo incorporating air in the cream is what originates

the final product

With a pressure bottle

The sugar must be completely disolved in the cream before

pouring into the presure bottle. Introduce gas and shake well

before use.

Cream

Aplications

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

Egg cream

Recipe and concoction

Ingredients :

Sugar: 500 g Water: 250 g Cinamon stick(short): 1 Lemon peel: 1 unidade Egg yokes: 240 g whole egg Class M:50 g

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 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. 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.

Doce de ovos Recipe

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.