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    3rd Class - Egg White Foams

    Uploaded by

    Juan P O'Meara

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    3rd Class - Egg White Foams

    Uploaded by

    Juan P O'Meara
    2 views3 pages

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2 views3 pages

    3rd Class - Egg White Foams

    Uploaded by

    Juan P O'Meara

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    UNIVERSIDAD DE LA SABANA

    PROGRAMA DE GASTRONOMÍA
    PASTRY AND BAKING

    CRÈME ANGLAISE (VANILLA CUSTARD SAUCE) x 2 (one as a sauce - one for the bavarois)

    Ingredient Amount Unit


    Milk 200 g
    Granulated Sugar 70 g
    Egg Yolks 2
    Vanilla Extract 1 Tablespoon

    1. Combine the milk and half of the sugar in a saucepan. Add the vanilla bean cut in half and bring the milk
    to a boil to infuse.
    2. In a separate bowl, whisk together the egg yolks and the remaining half of the sugar.
    3. Temper the yolks mixture with the hot milk, whisking until temperatures are even.
    4. Return the mixture to low heat and do not stop stirring until the custard is ready. (Crème anglaise must
    never boil or it will curdle)
    5. When the cream reaches 84ºC (coats the back of a spoon - "napar"), add the vanilla extract and pour into
    a bowl, previoulsy set over an ice bath to cool down immediately.

    WHITE CHOCOLATE AND LEMONGRASS BAVAROIS

    Ingredient Amount Unit


    Creme Anglaise 200 g
    Heavy Cream 50 g
    Chocolate Blanco 80 g
    Lemongrass 30 g
    Granulated Gelatin 5 g
    Heavy Cream 120 g

    1. Pour the hot creme anglaise over the white chocolate in the blender, together with the lemongrass.
    2. Blend until smooth.
    3. Strain the mixture and then add the bloomed gelatin.
    4. Whip the heavy cream to soft peak.
    5. As soon as the mixture reaches 28ºC, fold in the whipped cream.
    6. Pour into the molds and let it set in the fridge.

    LULO BAVAROIS

    Ingredient Amount Unit


    Sugar 160 g
    Water 100 g
    Lulo Pulp 180 g
    Lemon Juice 20 g
    Granulated Gelatin 7 g
    Heavy Cream 200 g

    1. Make a syrup with the water and the sugar and cook it to 118ºC.
    2. Combine the pulp and the lemon juice, and then stir in the hot syrup.
    3. Stir in the bloomed gelatin.
    4. Whip the heavy cream to soft peak.
    5. As soon as the mixture reaches 28ºC, fold in the whipped cream.
    6. Pour into the molds and let it set in the fridge.

    FRENCH MERINGUE x2

    Ingredient Amount Unit


    Granulated sugar 200 grams
    Egg Whites 100 grams

    1. Place the egg whites and a spoon of sugar (from the 200g) in a mixer fitted with a whip attachment.
    2. Whip on medium speed until soft peak.
    3. Gradually add the remaining sugar and continue to whip on medium speed until the meringue is very
    glossy and stiff. (Make sure the granulated sugar has dissolved completely.)

    SWISS MERINGUE x3

    Ingredient Amount Unit


    Granulated sugar 110 grams
    Egg Whites 70 grams

    1. Combine the sugar and the egg whites together in a bowl and stir to start dissolving some of the sugar.
    2. Place the bowl over pot of simmering water (double boiler) and whisk until the sugar has dissolved and the
    mixture reaches 45ºC.
    3. Remove from the heat, take to a mixer and whip until the meringue is very glossy and stiff.

    CHOCOLATE MOUSSE x3

    Ingredient Amount Unit


    ITALIAN MERINGUE
    Granulated sugar 180 grams
    Water 120 grams
    Egg Whites 90 grams
    MOUSSE
    Dark Chocolate 160 grams
    Butter 40 grams
    Heavy Cream 200 grams
    Granulated Gelatin 1 grams

    ITALIAN MERINGUE
    1. Place the egg whites and a spoon of sugar (from the 240g) in a mixer fitted with a whip attachment.
    2. Prepare a sugar syrup with the remaining sugar over medium heat.
    3. When the syrup reaches 110ºC, start whipping the whites and speed up the mixer gradually in order to get
    the whites to stiff peak and the same time that the syrup reaches 118ºC.
    4. When the sugar syrup reaches the 118ºC, slowly pour over the egg whites. Make sure the syrup doesn`t
    touch the whip as it moves, or it will stick to the walls of the bowl.
    5. Whip the meringue until the bowl cools down.

    FOR THE MOUSSE


    1. Add the bloomed gelatin to the warm chocolate and barely mix.
    2. Fold in the italian meringue but make sure not to over mix to avoid deflating and loosing air.
    3. Whip the heavy cream to soft peaks.
    4. Fold in the whipped cream and mix until the mixture is perfectly smooth.
    5. Place into molds and let it set in the fridge.

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