creams, custards, pudding Flashcards
A combination of sugar and water that is brought to
a boil and cooked to a certain temperature
Sugar solution
240°F (116°C)
Soft ball
236°F (113°C)
Thread
300°F (149°C)
Hard crack
260°F (127°C)
Hard Ball
246°F (119°C)
Firm ball
338°F (170°C)
Caramel
270°F (132°C)
Soft crack
Whipped whole eggs, egg yolks, or egg whites with
sugar
Egg foams
Beaten egg whites stabilized with sugar (59-68°F)
Meringue
1:1 egg whites to sugar
French meringue
Cooked sugar is poured over whipping whites
Italian meringue
Heat the egg whites and sugar before whipping
Swiss meringue
Cooked or Uncooked egg foam with make with
whole egg or egg yolk whisked with sugar over a
bain marie
Sabayon
Vanilla flavored whipped cream (15% sugar)
Creme Chantilly
Cooked egg foam with egg yolk and cooked sugar
Pate a bombe
Heavy cream that has been whipped to increase its
volume and lighten the texture. 35-40% butter fat is desired
Creme fouettee
Used as a dessert sauce or served as a
dessert with fruits.
Creme Zabaglione
Used as a base for dessert sauces, bases
for ice cream, butter cream and mousse
Creme anglaise
Same as Crème Anglaise, but has to
be brought to a boil (Very versatile)
Creme patisserie
Rich soft custard made bound with yolks
(as opposed to crème renversée which
uses whole eggs and yolks)
Creme a flan
Rich custard slightly firmer than a flan and
bound with a combination of whole eggs
and yolks
Creme renversee
Slightly firmer than crème renversée
because of the use of whole eggs. Caramelized sugar is poured into molds,
then custard is poured in and poached in a
water bath in the oven.
Creme caramel
Rich custard with a thin layer of
caramelized sugar
Creme brulee
Chocolate is the most common flavor. Texture is similar to ganache
Pot de creme
Cream cheese, sour cream, butter, sugar,
eggs and flavorings. Set by coagulation of eggs
Cheesecake
A very light preparation, made primarily with
fresh cheese, heavy cream, sugar and egg
yolks
Crème au Fromage Blanc
Ganache originated in the southwest of
France, where the word gancher stands for
patauger, which means to wade or splash
and describes the chocolate when a hot
liquid is poured over it.
Ganache Montees
These are sweet milk-based dessert similar in
consistency to egg-based custards, though it may
also refer to other types such as bread and rice
pudding
Pudding
100% pastry cream, 50% butter and
25% praline paste. Butter steabilizes the cream
Creme Paris-brest
Made of milk, cream, sugar, and flavoring and is
thickened with cornstarch.
Blancmange or Cornstarch Puddings
Italian for “cooked cream
Pana Cotta
These are similar to baked puddings
except that they are steamed, and
has a heavy, dense, texture and its
richness makes them warming,
comforting desserts on winter nights.
Steamed puddings
These are milk, cream, eggs and
sugar mixtures poured over bread or
rice and “baked” on a bain marie until
set.
Baked puddings
Also known as Crème Chiboust
Pastry cream and Italian Meringue (4:1)
Crème St. Honoré
Whipped cream where melted chocolate or chocolate
ganache is incorporated
Crème Fondante
Pastry cream lighten with whipped cream and
stabilized with gelatin. Also known as Crème Legere
Crème Diplomate
French term meaning “foam”. Lightened with egg foams and/or whipped cream to create the
airy texture
Mousse
Also called Bavarois. Crème Anglaise with whipped cream set with gelatin.
Creme Bavaroise
Crème Anglaise style custard thickened with butter and
sometimes gelatin
Cremeux
