Basic Syrups, Creams and Sauces

BASIC SYRUPS,CREAMS AND
SAUCES
ADJUNCTS
 Toppings, fillings and sauces that are

essential in the preparation of many baked
goods and desserts
 Examples are Crème anglaise or custard
sauce ; pastry cream to name a few
BASIC CREAMS
WHIPPED CREAM
 A most useful dessert topping , filling and
ingredient in many desserts
 With a fat content of 30% or more preferably over
35% can be whipped into a foam
 Chill cream before using for good results
 Use powdered sugar as sweetener for stability
 Do not overwhip; cream should form peaks
that hold their shape
 Cream to be folded into other ingredients
must be slightly under beaten
 If the whipped cream is not to be used
immediately store covered in the chiller
MERINGUE
 Are whipped egg whites sweetened with

sugar
 Frequently used for pie toppings and cake
icings
 Used to give volume and lightness to
buttercream icings, mousses and dessert
souffles
 Baked to a crisp, they can be used as cake
layers or pastry shells to make light, elegant
desserts
 For added flavor, chopped nuts may be
folded into meringues before forming and
baking
Basic Types of Meringues
 Common meringue also called French

meringue is made from egg whites at room
temperature, beaten with sugar; easy to make
and reasonably stable
 Swiss meringue is made from egg whites and
sugar that are warmed over a hot water bath
while they are beaten;warming gives volume
and stability
 Italian meringue is made by beating a hot
sugar syrup into the egg whites; most stable
because the egg whites are cooked by the
heat of the syrup; when vanilla is added it is
also known as boiled icing; also used in
meringue-type butter cream icings
Tips for Making Meringues
 Make sure equipments are fat-free because

fats prevent whites from foaming properly
 Egg whites must be at room temperature
 Do not over beat
 Sugar are added for stability
 Cream of tartar or lemon are sometimes
added to give more volume and stability
CRÈME ANGLAISE
 Also known as vanilla custard sauce, is

stirred custard
 It consists of milk, sugar and egg yolks ;m
stirred over very low heat until slightly
thickened, then vanilla is added
Tips for making Crème
Anglaise
 Use clean, sanitized equipments only
 Heat milk to scalding in a double boiler
before adding to eggs
 Temper the eggs then slowly beat the hot
milk into the beaten egg yolks and sugar
 Stir constantly to prevent curdling
 Test for doneness: Temperature should be 85
deg C not above it
 Another way of checking for doneness: when
the mixture slightly coats the back of the
spoon
 Cool the sauce immediately by setting the
pan in ice water
PASTRY CREAM
 Requires more ingredients and steps to make

but easier to handle than crème anglaise; less
likely to curdle
 Contains a starch thickening agent which
stabilizes the eggs
 Can be boiled without curdling; boiling must
be done to cook the starch completely
 Chill the cream rapidly in shallow pans
 Keep refrigerated at all times
 Pastry creams and its variations are used as
fillings for cakes and pastries; fillings for
cream pies; as puddings; with more liquid
added, it can be used as a custard sauce
CHOCOLATE CREAMS
 Ganache is a rich chocolate cream filling

 When freshly made and warm it can be used
as a glaze or icing for cakes
 When cooled, it is used to make chocolate
truffles or a filling for other candies
 When whipped, it can be used to make filling
for cakes, tortes and meringue pastries
 Ganache is a mixture of heavy cream and
melted chocolate couverture
 Butter may be added
 Quality of ganache depends on the quality of
the chocolate used
DESSERT SAUCES
 Custard sauces
 Pastry cream – can be thinned with heavy
cream to make another type of custard sauce
 Chocolate sauce
 Lemon Sauce
 Fruit sauces
Types of Fruit Sauces
1. Purees of fresh or cooked fruits, sweetened

with sugar; called a coulis
2. Heated, strained fruit jams and
preserves,diluted with simple syrup, water
or liquor
 Some fruits may be thickened with starch
and flavored with spices and/or lemon juice
 Caramel Sauce – is simply sugar that has
been cooked until it is golden; caramelized
sugar is the simplest caramel sauce; heavy
cream may be added to make a creamy
caramel sauce
 Butter caramel is a more complex type of
caramel sauce

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Basic Syrups, Creams and Sauces

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BASIC SYRUPS,CREAMS AND

 Toppings, fillings and sauces that are

 Are whipped egg whites sweetened with

 Common meringue also called French

 Make sure equipments are fat-free because

 Also known as vanilla custard sauce, is

 Requires more ingredients and steps to make

 Ganache is a rich chocolate cream filling

1. Purees of fresh or cooked fruits, sweetened

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