ICING, GLAZES AND SAUCES

The use of an icing, glaze or sauce can mean the difference between a plain baked item and a more elaborate pastry or desert. These preparations has a wide range of uses. The techniques and application involved in making and using them are important to master. They act to balance and adjust flavor and textures of a desserts.
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MERINGUES
Whipping egg white and sugar together creates the light yet stable aerated mixture is known as Meringues Usage: Use for topping and filling cakes and pastries. To make cookies. Meringues is flavored and dried in the oven at the low temperature. It also can act as a based for holding fruits,mouses and sorbet. Meringue is also use as and ingredients in mousse and batters to lightened,areated and leaven them.

HOW MERINGUE WORKS

As

the sugar and egg white are whipped, air is incorporated . The white break into smaller pieces and smaller globules to form bubbles.
When

these sugar is whipped into the egg white. the agitation of the mixture and the moisture of the egg white began to dissolve the sugar. Which is turn surrounds the air blubbers' coating and making them more stable.
A small

amount of acid such as lemon juice, cream of tartar will relax the protein, making them more stable.
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BASIC RULES OF PARING MERINGUE.

Ratio is one part egg white to two parts of sugar. All utensils use must be clean and dry. Make sure no trace of fat come in contact with egg white. Make sure no trace of egg yolk in the egg white. Fat will prevent the egg white to develop into a foam. Whip egg white on high speed until frothy. Then gradually add in sugar while continuing to whip to the desired consistency. (soft, medium and stiff) Over whipping egg white will caused drying and lumpy causing difficulties to in cooperate to other desserts.
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MERINGUES PEAKS
MEDIUM PEAK

SOFT PEAKS

STIFF PEAKS

TYPES OF MERINGUES
1. Common(French) meringues Simple to prepare and least stable. Uncooked or unbaked common meringue should not be eaten.(due to salmonella) Normally use as a leavening agent in batters, meringue shells or cake bases or for piping decorations This meringue is best prepared right before its intended use as it will collapse to stands for any length of time.
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PREPARATION OF COMMON MERINGUE Place the egg white in a mixing bowl and whip on high speed until frothy. Gradually add sugar while continuing to whip to desired consistency. Use as required

Meringue shell

Folding into batters ex. sponge batter

Pavlova

2.Swiss meringues
One of the more stable meringue varieties. It can be piped or baked and dried in the oven. It can also use to lighten mousses and cream. It can also use for filling in cakes and other decorative elements.

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PREPARATION OF SWISS MERINGUE Stir egg white with sugar with a whisk over Bain Marie until it reach 46C. Whipping the egg white breaks into small globules to form bubbles. This aerates mixture giving the final products volume and lightness. Transfer to a mixer and whipped to the desired peak. Medium peak usually use to lighten cream while stiff peak is more to decorative work.

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ITALIAN MERINGUE Italian meringue is a most stable of all the meringue. Most commonly use in various mousses and butter cream also for decorative work. PREPARATION OF ITALIAN MERINGUE Whip egg white in a mixer. Cook sugar to soft ball stage(116C)then add in the thin stream to the whipping egg white. Whip to desired peak.

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USES OF ITALIAN MERINGUE

Meringue cookies with chocolate fillings Italian butter cream

The fluffy meringue icing

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Macaroons
Chocolate mousse

Icing for cakes

Topping for pies

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BUTTERCREAM
FOUR TYPES OF BUTTER CREAM: 1.Italian butter cream Made with meringue, butter and flavoring. The light color and texture of a finished Italian butter cream make it a common choice in wedding cakes or any frosting required white frosting.

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2. Swiss meringue butter cream

The egg white in Swiss meringue butter cream are aerated through whipping and stabilized by the dissolving of sugar. 3.German butter cream Is a combination of pastry cream, butter and flavoring. Creamy yellow in color and rich flavor due to the presents of pastry cream in the mixture. Use for fillings. 4.French butter cream Is made-up with whole egg or egg yolk, butter cooked sugar syrup and flavoring. Similar to Italian based butter cream but the egg yolk gives yellow color and richer taste.

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USES Essential preparation in pastry work. Made-up from butter and flavoring use for filling or icing for many cakes and pastries.

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VARIOUS USAGE OF BUTTERCREAM

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WHIPPED CREAM
Two important points of whipping cream: Temperature and fat contant Use cold cream approximately 4C Use chilled bowl. Use cream that content at least 30%fat.The fat present in cream coats the air as it is in cooperated to stable air bubbles. USES Whipped cream is used to fill, ice and decorate cakes,tarts,pastries and also serve as the accompaniments for various types of desserts. It also use to lightened various types of mousses. Whip cream on high speed until it reaches to the required peaks. Whip cream can be flavored in many ways. With extract, liqueurs or fruit purees.

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Ready to spread whipped cream

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GLAZING

To glaze a pastry means to enrobe it in a thin coating such as fondant,ganache,jam or gelatin based mirrors glazed. Glazing add visual appeal as well as flavor and also it helps to increase the shelf life of the finish items by sealing in moisture. Any glaze should be smooth fluid and free from any lumps. A well applied glaze should always be in a smooth thin layer.
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GLAZING WITH GANACHE

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FONDANT

Traditional glazed for petit fours clairs and doughnuts. For fondant to have a glossy finished it has to be warmed(41C) until liquid is enough to flow. Small items are usually dipped into fondant using a dipping fork. Larger items are set on the racks and the fondant is poured, spoon or drizzled on top. Assemble equipment before starting and keep fondant warm all the time over Bain Marie. Fondant can be colored or flavored. Fondant can be diluted with corn syrup, warm water or liqueurs.
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DESSERTS SAUCES
A proper sauce is essential for a successful desserts presentation. Always serve a sauce that will compliment or enhance flavor and texture of the desserts. (Example serving vanilla sauce with ice cream instead use fruit coulis to provide contrast.) The basic type of sauces for pastry are: Custard Sabayon Chocolate Fruit base Caramel Reduction.

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Vanilla sauce
Also known as crme Anglaise. The mixture is stirred constantly as the eggs thickened over heat. The custard stays loose and pourable. Used as a sauce accompaniments to many desserts and also served as the based for classic dessert such as Bavarian cream.

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SABAYON
Is a rich substantial sauce or foamed eggs yolk, sugar and wine.(Italian version is ZABAGLIONE). Usually made to order and serve as the base for a mousse and may be stabilized with gelatin and use as a cake or torte filling. As it is a rich sauce it is usually serve with fresh fruits such as berries or to any other acidic fruits. It can also be flavored. If chocolate is added the melted chocolate should be stirred in at the end of the cooking process because the sabayon tend to loose its airiness if melted chocolate is added at the beginning.

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MAKING SABAYON
Combine yolks, sugar and liquor in a bowl and whipped until thoroughly blended. (Examples of liquor used in sabayon are: Marsala,Champagne,Bourbon,Framboise and calvados.

Place bowl on simmering water whisk constantly until thickened and foamy.(reach 82C). Check sabayon to ribbon stage .

Transfer mixture to a mixer with whipped attachment and whisk till cool. Cling wrap directly against the surface to prevent skin from forming. May be serve warm or room temperature.

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LIQUEURES FOR MAKING SABAYON

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CHARACTERISTICS OF CHOCOLATE SAUCE

The success of chocolate sauce depends on the quality of the chocolate used. Use the best quality chocolate to ensure smooth and rich chocolate sauce. Dark chocolate sauce can be made from unsweetened or bittersweet chocolate or combination of the two. To get a most intense flavor coco

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PREPARATION OF CHOCOLATE SAUCE

Cocoa Chocolate Sauce Ingredients 1 cups of milk 1 oz (30 g) of butter 4 tbsp of sugar 4 tbsp of Cadbury's cocoa powder 2 tbsp of cream 1 tbsp of corn flour tsp of vanilla essence Method Blend together the milk, sugar, cocoa powder and corn flour with a whisk until a smooth paste has formed. Transfer the mixture to a saucepan and heat over a medium heat until the mixture begins to boil. Reduce the heat and simmer for 2 minutes. Remove the pan from the stove and add the butter. Stir the butter until it melts and blends into the sauce mixture. Finally, add the vanilla essence and the cream and stir well. Serve the sauce warm.
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A deliciously rich and creamy warm chocolate sauce is a must when serving with profiteroles, ice cream, steamed chocolate pudding or churros.

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FRUIT SAUCE
Two basic categories of fruit sauce: COULIS: Is a smooth pureed mixture made using fresh or frozen fruits. Coulis are cook or heated slightly to facilitate the full incorporation of sugar. COMPOTE: Is a chunky mixture made using either dried or frozen fruits. Compote is simmered for a period of time to infuse flavors, soften the dried fruits or to reduce liquids.

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POINTS TO CONSIDER WHEN PREPARING FRUIT SAUCE

Select the highest quality of fruits available. Only the ripest most flavorful fruits will yield a good quality sauce. Fruits must be tasted to be evaluated for flavor and sugar content so that it can be adjusted to achieved the desired sweetness. Fruit sauces may be used as abased for souffls or for fillings and frosting.

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FRUIT COULIS

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FRUITS COMPOTE

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CARAMEL SAUCE

Two basic types of caramel sauce:

CLEAR CARAMEL SAUCE Cooking sugar to a deep richly flavorful caramel and add in liquid. The ratio is 2 parts sugar to 1 part liquid. The liquid can be fruit juice, water or liqueurs. Depending on the desired flavor. Clear caramel sauce does not require any enrichment. However a small amount of butter may be added to finish the sauce after adding the liquid. ENRICHED CARAMEL SAUCE Usually heavy cream or butter is added as an enrichment. The fat and emulsifier present inn the butter and cream add body and flavor to the sauce. Flavors can be infused into clear or enriched caramel sauces by adding ingredients such as spices, teas or coffee beans to the mixture after liquid has been added.

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Caramel sauce can be used not only as a sauce accompaniment for a plated desserts but also as the filling for a confection, for deco, or as the base or flavoring for the filling.

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Caramelizing starts at 160 Celsius

THE END
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