Creams and Custards

Question 1

What are custards?

Answer 1

Liquids the have been set with the help of egg protein and heat

Question 2

What do unsweetened custards rely on to bake?

Answer 2

Coagulation of eggs

Question 3

What should custards be baked at?

Answer 3

170C to avoid bubbles

Question 4

Examples of custards

Answer 4

1. Crème Caramel
2. Crème Brulée
3. Custard Cream (Pastry Cream)
4. Quiche Custard

Question 5

Crème Caramel

Answer 5

• Bottom of slightly buttered ramekins are lined with a light to medium caramel syrup
• Custard mix is filled to 1/4 of the rim
• Ramekins have to be placed in a water bath filed up to half the height with hot tap water
• Bake them at 170C until they seem wobbly when shaken

Question 6

What is crème caramel made of?

Answer 6

1. Milk
2. Eggs
3. Sugar
4. Vanilla

Question 7

Are crème caramel be served in a ramekin?

Answer 7

No, it should be kept in the ramekin until it is to be served

Question 8

Crème brulée

Answer 8

• Poached in a water bath in the oven
• Before serving either sprinkle sugar or brown sugar over the top and then put it under a salamander to caramelize the sugar
• AKA burned cream

Question 9

Pastry Cream

Answer 9

• Can add chocolate, nuts or spirits that will refine it and improve the flavor
• Stir the cream constantly to avoid burning and to avoid lumps

Question 10

What is pastry cream used for?

Answer 10

Fillings for danishes, base for soufflés and to fill cakes and pies

Question 11

Is there any danger of overheating or curdling the mixture?

Answer 11

No, because pastry cream is made with cornstarch or flour to stabilize the eggs

Question 12

Can you save a burnt pastry cream?

Answer 12

No, once it is burnt the burnt flavor will go through the entire batch

Question 13

What are the ingredients in a quiche custard?

Answer 13

1. Milk
2. Eggs
3. Cornstarch

Question 14

What seasonings are common in quiche custard?

Answer 14

1. Salt
2. Pepper
3. Nutmeg

Question 15

Examples of creams

Answer 15

1. Chantilly cream
2. Pastry cream
3. St. Honoré cream
4. Ganache cream
5. Buttercream
6. Mousseline cream

Question 16

What is the difference between whipped cream and chantilly cream?

Answer 16

Chantilly cream has the addition of vanilla extract, vanilla sugar or vanilla powder

Question 17

What texture should chantilly cream be?

Answer 17

Light and fluffy in texture

Question 18

Does chantilly have to be refrigerated?

Answer 18

Yes, if not it will split

Question 19

What is chantilly used for?

Answer 19

To compliment fresh fruits, berries, ice creams, meringues and to assemble fresh cakes and tortes

Question 20

What is St. Honoré cream AKA?

Answer 20

Cream Chiboust

Question 21

St. Honoré cream

Answer 21

• Hot pastry cream with added Italian Meringue
• Light and fluffy and should be made on the same day the product is sold
• Not only for the famous St. Honoré cream but can also be used for napoleons
• Can not be made before hand and stored in the fridge

Question 22

What is an alternative commonly used instead of St. Honoré cream?

Answer 22

Pastry cream with gelatin and fold in whipped cream

Question 23

What are ingredients in Ganache?

Answer 23

1. Cream
2. Couverture chocolate
3. Butter

Question 24

Ganache cream

Answer 24

• Can be used to glaze pastries when warm
• Can be used to make truffles or pralines when cold
• Can be whipped and used to produce a light cream to fill and decorate tortes and cakes
• Egg yolks, nuts, butter and flavorings can be added to refine the product
• Texture can be altered by using more or less couverture

Question 25

What torte is ganache commonly used for?

Answer 25

Swiss truffle torte

Question 26

What is mousseline cream?

Answer 26

Mixture of equal parts pastry cream and whipping cream

Question 27

Mousseline cream

Answer 27

- Before the whipped cream is added make sure the pastry cream is softened - Can be served in a glass as a dessert or can be used for filling flans cold pies and tortes

Question 28

Examples of buttercream

Answer 28

1. French buttercream 2. Italian buttercream 3. German buttercream 4. Swiss buttercream

Question 29

French buttercream

Answer 29

- Very light - Should be used ASAP - Won't hold for a long time because of egg yolks

Question 30

How is French buttercream made?

Answer 30

Made with beaten egg yolks the hot sugar syrup (116C) is added and whipped until cool. Then soft butter is slowly added while whipping.

Question 31

Italian buttercream

Answer 31

- Good for keeping | - Since no egg yolks are used, it will keep much longer

Question 32

How is Italian buttercream made?

Answer 32

Made with boiled sugar syrup (116C) that is added to soft peaks whipped egg whites. Once cool, slowly add the softened butter.

Question 33

German buttercream

Answer 33

- Heaviest | - Can easily be kept in the fridge for upto a week

Question 34

How is German buttercream made?

Answer 34

Pastry cream with the addition of butter. The pastry cream is cooled down and the soft butter is beaten in and whipped until the best possible volume is reached.

Question 35

Swiss buttercream

Answer 35

- Very simple to make; very light | - Not classical

Question 36

How is Swiss buttercream made?

Answer 36

Sugar and egg whites are placed over the double boiler until it reaches 60C constantly stirring. Whip them until cool and then slowly add the butter.

Question 37

Can you use margarine for buttercream?

Answer 37

Yes, but not recommended and it should be a very high quality margarine

Question 38

What is basic buttercream?

Answer 38

When only vanilla is added