jimtrue.com : school : CUL249 : Week 2 - Ice Cream

Posted by Jim True on March 24, 2010 3:52 PM. Last Updated March 24, 2010 3:52 PM

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

Week 2 - Ice Cream

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
• The amount of ice cream that accompanies a dessert is 1 1/2 to 2 oz
• A aingle serving of ice cream or sorbet is 4 to 6 oz

Tulipe Cookie

• AKA: Tuile Batter
• Is a wafer cookie that is extremely thin and delicate
• They are made with a thin batter that is poured or spread onto a baking sheet and baked
• While still hot, mold in various shapes
• It is sweet and buttery and often flavored with citrus zest or ground nuts

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

Ganache

• Is a blending of pure chocolate and cream
• It can also include butter, liquer or other flavorings
• Bittersweet, semisweet or dark chocolate is used
• Used for candy, filling, icing or glaze-type coating on cakes or pastries
• The ratio of chocolate to cream determines how thick the cooked ganache will be
• Cooled ganache that is whipped can create a rich, smooth icing

Chantilly

• Is Heavy Cream whipped to soft peaks and flavored with sugar and vanilla
• Used for garnishing pastry or dessert items
• Whip cream to thicken, slowly add sugar and flavorings
• Granulated sugar assists in forming a better foam, but may be gritty
• Powdered sugar dissolves more quickly and completely but does nothing to assist with foaming
• When properly whipped cream and the use of chilled equipment, heavy cream can expand to 2 to 2 1/2 x's its volume

Dessert Sauces

• Provide moisture, flavor, texture and enhances plate presentation
• Ex: Milk, cream, fruit, caramel, butter, wine and chocolate syrup
• Use 1 to 2 oz of sauce plated dessert
• Should be selected to contrast or complement the dessert or pastry with which they are served

Seeding Method

• Tempering: is a controlled process of melting, cooling and reheating chocolate within a set temperature range
• Tempering is done because high cocoa butter chocolate such as couveture consists of fat molecules and solid crystals, that, when heated above a certain temperature (90º for dark and 87º for milk and white) unchain and become unstable. Tempering the chocolate rechains these molecules and stabilizes the cocoa butter crystals = homogenous
• Place 2/3rd's of the chopped chocolate to be tempered in a dry bowl. Melt the chocolate to 118ºF (115ºF for milk or white), remove from the heat and seed with the remaining 1/3rd of the chopped chocolate
• Stir the mixture using a rubber spatula until lumps are dissolved and the temperature reaches 78ºF.
• Bring the temperature of the chocolate back up to 87ºF - 90ºF (86ºF for milk and white)

Swiss Meringue

• Combine unwhipped whites with sugar and warming the mixture over a bain marie to a temperature of 100º, until the sugar is dissolved or looses its graininess
• Whip to cool and stiff
• A stable meringue
• If mixture is too hot, it will be syrupy and runny
• Use for a topping, buttercreams and baked
• Bake at 250ºF for 1 1/2 - 2 hours
• Doneness is achieved when the meringue is firm, crisp, dry inside and comes off the parchment paper easily

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.