jimtrue.com : school : : Week 8 - Frozen Tortes & Bombes

Posted by Jim True on March 24, 2010 8:41 PM. Last Updated March 24, 2010 8:41 PM

Disclaimer for all material noted here is at the bottom of this web page.

Week 8 - Frozen Tortes & Bombes

Ice Cream

• Churned: Are made from a custard base, a fruit juice and sugar syrup, chocolate or other flavorings combined with sugar.
• Ice Cream
• Gelato
• Sorbet and Sherbet
• The ice crystals that would normally form during freezing are reduced when the mixture is constantly stirred or churned during freezing
• The air causes the mixture to expand in volume and lighten
• Overrun: the additional volume created when air is churned into the product
• 50% overrun is when the ice cream or sorbet has expanded to 1 1/2 x's its original volume
• 100% overrun is an ice cream or sorbet that has doubled in volume
• Premium ice cream has 20% overrun
• Inexpensive has 100% overrun
• The type of equipment used to churn the ice cream and the amount placed in the freezer will affect overrun
• The amount of milkfat and eggs in a formula will also affect overrun = smoother mouth feel
• Flavors weaken when ice cream is chilled
• Alcohol drastically lowers a liquid mixture's freezing point = too much will prevent the mixture from freezing
• Diced fresh fruit, chocolate chips and nuts are mixed in when the mixture is nearly frozen
• Cool ice cream base before freezing to ensure a smooth texture in the finished product
• The longer a mixture takes to freeze in the machine, the more time it has to develop large ice crystals

Frozen Tortes and Bombes

• Filled with Ice Cream, sorbet, and parfait mixtures alone or in combination (Baked Alaska)
• Ring mold is lined with cake, then layer with ice cream or parfait mixtures
• Iced with Italian Meringue and burned
• Frozen desserts taste better when slightly softened or tempered before surface

Meringues

• Basic sugar mixture of egg whites whipped with sugar and confection
• Whites foam best at room temperature
1. Common (French)
2. Swiss
3. Italian
• When ground nuts and starch (usually cake flour) are folded into a meringue before baking, it is called: a Dacquoise, Progres, Succes or Japonais
• Once cooled, the baked meringues should be stored in an air tight container, never frozen = weeping

Nut Flour

• Ground up nuts to the consistency of flour or cornmeal, with the addition of sugar or flour to help prevent oils from separating from the nut

Pate a Choux

• AKA: Éclair paste
• Is a hollow pastry with a bit of moist dough inside and crisp exterior
• Cooked before baking (when the first cooking occurs, the process breaks down the starches in the flour, allowing them to absorb the liquid, speeding gelatinization)
• Eggs are added to the flour mixture for leavening
• Steam is a key leavening agent in baked goods with a large proportion of moisture
• To activate the steam before the dough sets, it is baked at relatively high temperature: 400ºF
• Steam is produced before the egg and other proteins in the formula coagulate
• When properly mixed, the dough should be firm but not runny

Paris Brest

• Is a ring of baked eclair paste cut in half horizontally, filled with cream and topped with powdered sugar or drizzled glaze. Named for a famed 19th Century Bicycle Race between the city of Paris and the country town of Brest.
• Hazelnut Paste: is a smooth composition made from finely ground roasted hazelnuts and sugar

Pathogens

• Any organism that causes disease; usually referring to bacteria
• Clean as you go, sanitize, sanitize, sanitize
• Change water solution in three compartment sink every hour and sometimes sooner
• Change sanitize buckets every hour and clean towels before returning to bucket
• Do not leave towels on table = Cross Contamination
• Wash hands after touching face = Cross Contamination

Disclaimer: These are MY notes taken from classroom lectures while I'm in the classroom. While I'm perfectly happy to share my notes with my classmates and I know I take very good notes, you should still make every effort to attend the class and TAKE YOUR OWN NOTES. I will not transcribe everything the instructor says in the classroom, and I will NEVER post pre-exam reviews. My notes will not replace the value of actually attending class and taking your own class notes.I also cannot attest to their accuracy, other than they are what was provided in the lecture; you should not reference my notes as "expert opionion" by any means, and if you notice an error or omission, please do me the favor of e-mailing me with the correction and I will re-post my notes. End of Disclaimer.