Ch12 Basic Syrups Creams and Sauces

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Copyright 2013 by John Wiley & Sons, Inc. All Rights Reserved
Basic Syrups, Creams, and Sauces
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Sugar Cooking
Syrup Strength
Indication of the concentration of sugar in a solution. Once the sugar has dissolved, we can increase the concentration of
sugar by continuing to boil the syrup. When all the water has evaporated the remaining melted sugar begins to caramelize, or brown. One pint of water is enough to dissolve 3-4 lbs. of sugar. The Brix scale is a measure of the sugar concentration in a solution. The simple way to measure sugar concentration is to use a hydrometer, a hollow glass tube with a weight at one end. A hydrometer used specifically to measure sugar concentration is called a saccharometer.
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Sugar Cooking
Crystallization and Inversion

Graininess is a common fault in many candies and desserts. Graininess results when cooked sugar crystallizesturns to tiny
sugar crystals rather than staying dissolved in the syrup. Seeding is the chain reaction of when one sugar crystal comes in contact with the sugar syrup and turns the whole thing into a mass of sugar crystals. To avoid crystallization during the first stages of boiling sugary syrups Do not stir the syrup. Wash down the sides of the sides of the pan with a brush dipped in water. Cover the pan during the first boiling for several minutes.
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Sugar Cooking
Syrups cooked until they have a high concentration of
sugar are liable to crystallize after they have been cooled. This can be controlled by inversion, a chemical change of regular sugar into another form of sugar that resists crystallizing. Ingredients that may be added to invert sugar are: An acid, cream of tartar or lemon juice Glucose or corn syrup
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Sugar Cooking
Stages of Sugar Cooking

Testing the temperature with a candy thermometer is the
most accurate way to determine the doneness of a syrup.
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Sugar Cooking
Stages of Doneness in Sugar Cooking

Stage Thread Soft Ball F 230 240 C 110 115
Firm Ball
Hard Ball
245
250-260
118
122-127
Small Crack
Crack
265-270
275-280
130-132
135-138
Hard Crack
Caramel
290-310
320-340
143-155
160-170
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Sugar Cooking
Basic syrups for the bakeshop

Simple syrup, stock syrup, a solution of equal weights of
sugar and water. Dessert syrup, a flavored simple syrup.
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Sugar Cooking
Procedure for Preparing a Simple Syrup

Combine equal weights of water and sugar. Stir and bring to a boil over moderate heat. Cook and stir
until sugar is dissolved. Remove any scum. Cool the syrup and store in a covered container.
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Sugar Cooking
Procedure for Preparing a Dessert Syrup

Prepare and cool a simple syrup. Add any desired flavoring according to taste.
OR
Prepare a simple syrup, but add the rind of an orange or
lemon to the sugar and water before bringing it to a boil. Remove rind from cooled syrup.
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Basic Creams
Whipped Cream
Cream for whipping should be at least one day old. Chill the cream and all equipment thoroughly. Use a wire whip for beating by hand or the whip
attachment on the mixer. Use medium speed on mixer. Use extra fine granulated sugar or sifted confectioners sugar if sweetening the cream.
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Basic Creams
Whipped Cream
Do not over whip. Cream to be folded into other ingredients should be
slightly under whipped. Fold in flavoring last. If the cream is not to be used immediately, store it, covered, in the refrigerator.
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Basic Creams
Meringue sugar.
: whipped egg whites sweetened with
Common meringue (French meringue): room
temperature egg whites beaten with sugar. Swiss meringue: egg whites and sugar that are warmed over a hot water bath as they are beaten. Italian meringue: beating a hot sugar syrup into the egg whites.
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Basic Creams
Meringue
Soft meringues: may be made with as little as 1 lb. sugar
to 1 lb. egg whites. Hard meringues: baked until crisp and twice as much sugar.
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Basic Creams
Guidelines for making meringues:

Fats prevent whites from foaming properly. Egg whites foam better at room temperature. Do not overbeat. Sugar makes egg white foams more stable. Mild acid helps foaming.
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Basic Creams
Crme Anglaise custard.
: vanilla custard sauce and is a stirred
Use strict sanitation procedures. Set up a stainless steel bowl in an ice bath before beginning
cooking. When combining the egg yolks and sugar, whip the mixture as soon as the sugar is added. Heat the milk to scalding before combining with egg yolks. Slowly beat the hot milk into the beaten eggs and sugar. Set the bowl containing the egg mixture in a pan of simmering water to prevent curdling.
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Basic Creams
Crme Anglaise: vanilla custard sauce and is a stirred custard.

Checking for doneness When the mixture reaches 185F (85C).
When the mixture lightly coats the back of a spoon.

Immediately pour the sauce through a strainer. If the sauce curdles, immediately stir in 1-2 ounces (30-60 mL) of
cold milk, transfer it to a blender and blend at high speed.
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Basic Creams
Pastry Cream, crme ptissire , contains a starch thickening agent to stabilize the eggs. Crme chiboust is pastry cream with the addition of meringue and gelatin. Dissolve the sugar in the milk and bring to a boil. Beat egg yolks and whole eggs in a bowl. Sift the cornstarch and sugar into the eggs. Temper the egg mixture Return the mixture to the heat and bring to a boil. Stir constantly. Remove from heat when thickened and add butter and flavorings. Cool and chill as quickly as possible.
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Dessert Sauces
Custard sauces Chocolate sauces Lemon sauce Fruit sauces

Pures of fresh or cooked fruit, sweetened with sugar, called coulis. Heated, strained fruit jams and preserves, diluted with simple syrup, water or liquor. Caramel is simply sugar cooked until it is golden. There are two methods available for caramelizing sugar:

Caramel sauces
Wet method Dry method
Butter caramel

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Basic Syrups, Creams, and Sauces

Basic Syrups, Creams, and Sauces

Basic Syrups, Creams, and Sauces

Crystallization and Inversion

Basic Syrups, Creams, and Sauces

Syrups cooked until they have a high concentration of

Basic Syrups, Creams, and Sauces

Stages of Sugar Cooking

most accurate way to determine the doneness of a syrup.

Basic Syrups, Creams, and Sauces

Stages of Doneness in Sugar Cooking

Basic Syrups, Creams, and Sauces

Basic syrups for the bakeshop

sugar and water. Dessert syrup, a flavored simple syrup.

Basic Syrups, Creams, and Sauces

Procedure for Preparing a Simple Syrup

Basic Syrups, Creams, and Sauces

Procedure for Preparing a Dessert Syrup

Basic Syrups, Creams, and Sauces

Basic Syrups, Creams, and Sauces

Basic Syrups, Creams, and Sauces

: whipped egg whites sweetened with

Common meringue (French meringue): room

Basic Syrups, Creams, and Sauces

Basic Syrups, Creams, and Sauces

Guidelines for making meringues:

Basic Syrups, Creams, and Sauces

Crme Anglaise custard.

: vanilla custard sauce and is a stirred

Basic Syrups, Creams, and Sauces

Crme Anglaise: vanilla custard sauce and is a stirred custard.

When the mixture lightly coats the back of a spoon.

cold milk, transfer it to a blender and blend at high speed.

Basic Syrups, Creams, and Sauces

Basic Syrups, Creams, and Sauces

Custard sauces Chocolate sauces Lemon sauce Fruit sauces

Wet method Dry method

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