Entrments: Creams Flashcards
Heavy whipped cream to volumize and for texture
has 30-40% butter fat
Creme Foutte (whipped Cream)
VAnilla flavored whipped cream with 15% sugar
Creme Chantilly
Wine cream containing:
sugar
wine
yolks
flavoring
which is also a stirred custard
Creme Zabaglione
Stirred custard used for sauces which should be never cooked at 180 F
Made with yolk, milk and sugar
Creme Anglaise
Cream similar to creme anglaise but with cornstarch and somtimes butter.
Creme Patesserie ( Pastry Cream)
flan bounded by egg yolk which is smooth
Creme a Flan
more firm than a creme a flan bounded by egg yolks and eggs
Creme Renverse
firmer than creme renversee which is bounded by eggs.
It also has caramelized sugar poured in to the mold.
Creme Caramel
Custard with caramelized sugar torched on top.
Creme Brulee
Means a “pot of creme usually “ made of chocolate, and having similar texture to chocolate gananche.
Pot de Creme
Dessert by coagulated eggs made of cream cheese, sour cream, butter, eggs and sugar.
Cheesecake
a filling made of butter, sugar, eggs and almond nut meal
Almond Cream
combination of almond cream and pastry cream (2:1)
Frangipane
Frsh cheese, heavy cream, sugar and egg yolk
Creme au Fomage Blanc
Whipped Ganache foriginating from the SW France
Ganache Montees
100% pastry cream
50% butter
25% praline paste
Creme Paris- Brest
steps in making praline
mix smoothed praline and butter and add pastry cream
cross of pastry cream and butter cream also known as German Butter Cream
Mousseline Creme
milk-based desserts similar to of consistency to egg based creams
Pudding
“Cornstarch Pudding”
Blancmange
Pudding made of milk, cream, sugar and flavoring thickened by cornstarch
Blancmange
Blancmange made with almonds, almond paste and gelatine.
French Blancmange
Similar to pastry creambut with less conrnstarch. It is usually flavored with chocolate or coconut.
Cream Pudding
Italian cream made of milk and gelatin
Panna Cotta
Milk, cream eggs and sugar ar pured into bread or rice and baked on baine-marie
Baked Pudding
Similar to steamed pudding, but it is heavy, dense and rich.
It is comforting during the winter season
Steamed Pudding
Sweetened rice that has been steamed or baked after milk, sugar and eggs are poured
Rice Pudding
bread-lined pudding withh summer fruit filling
Summer pudding
Pastry cream + Italian Meringue + Gelatin
Creme St. Honore
whipped cream + melted chocolate
Chocolatine/ Creme Fondant
pastry cream + whipped cream + gelatine
Creme Diplomate
French term for “foam”
refering to dessert which is sweet or savory, mixed with eff foam or cream,
Mousse
Determines the egg foam used and gelatine required
Flavor Base
3 Bases for Mousses
Fruits
Stirred Creams
ganache
2 types of egg foams for mousse
Italian Meringue
Sabayon /Pate a bombe
foam for light and delicate mousse
Italian Meringue
foam that is rich and complex for mousse
Sabayon/ pate a bomb
thins out the flavor of the base containing 35% fat minimum
2 setting agents for mousse
Cocoa butter and gelatin
fruit puree + soft peak cream + meringue + gelatin
Fruit mousse
chocolate ganache + whipped cream + egg foam
Chocolate mousse
Creme Anglaise + whipped cream + gelatin
Creme Bavaroise
creme anglaise thickened by butter and custard
Placed in an immerssion blender to emulsify cream.
Cremeux
By L’E cole du Grand Chocolate
meaning “ creamy and smooth” in Japanese
Namelaka
glucose+ milk+gelatin boiled
incorporate in melted chocolate
add whipped cream
Namelaka
