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Hot Desserts 2

Here are 3 examples of hot dessert recipes: 1. Steamed Sponge Pudding Ingredients: butter, sugar, eggs, self-raising flour Method: cream butter and sugar, beat in eggs, fold in flour, steam for 1 hour 2. Bread and Butter Pudding Ingredients: bread, butter, milk, eggs, sugar, raisins Method: layer bread and butter in a dish, pour over custard, bake until set 3. Baked Soufflé Ingredients: butter, flour, milk, eggs, flavoring Method: make a béchamel sauce, whisk in yolks and flavoring, fold in stiff

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726 views10 pages

Hot Desserts 2

Here are 3 examples of hot dessert recipes: 1. Steamed Sponge Pudding Ingredients: butter, sugar, eggs, self-raising flour Method: cream butter and sugar, beat in eggs, fold in flour, steam for 1 hour 2. Bread and Butter Pudding Ingredients: bread, butter, milk, eggs, sugar, raisins Method: layer bread and butter in a dish, pour over custard, bake until set 3. Baked Soufflé Ingredients: butter, flour, milk, eggs, flavoring Method: make a béchamel sauce, whisk in yolks and flavoring, fold in stiff

Uploaded by

redchest yumol
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Papayediner.

com

Chocolatework.co
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Hot Desserts can be;

Batter Based – Pancakes & Fritters.

Sponge Based – Baked & Steamed sponges.

Egg Based – Soufflés, Bread & Butter puddings

Cereal Based – Baked & Boiled Rice puddings

Fruit Based – Fruit pies, Crumbles.


Write down 2 menu examples of each.
 Creaming; The mixing together of sugar
and butter together to a creamy, pale,
smooth texture. A key preparation stage.

 Moulding; Use of moulds or ramekins to


shape
individual sponges, hot soufflés, Bread and
butter pudding.
Mixing; Two or more ingredients to prepare
a sponge or Pancake batter mix.
 Portioning, Use of individual moulds or
cutting of pies. Pre-portioning to give
portion control.
 Eg. Sponges, pies and bread and butter
pudding.
 Filling; Filling moulds, Ramekins or pastry
bases.
 Eg. Soufflés, Fruit pies,
 Aeration; Hot items that are made with egg
are whisked to allow air to enter and make
the dessert lighter.
 Eg. Baked & Steamed Sponge.
 Folding, The gentle folding in the flour for
a sponge or folding in the egg whites for a
soufflé.

 Peeling; The washing & peeling of fruit.


 Eg. Apples for pies, crumbles.

 Slicing; Log shaped Christmas puddings,


apple strudel, etc
 Boiling/ poaching; Fruit for
pies. Bread and butter
pudding, cooked in a Bain
Marie in the oven.
 Baking; Hot soufflés, hot
sponges
 Combination Cooking; This is
when a dessert is cooked in 2
different ways i.e. Fruit pie
( the fruit is cooked first and
then the pie is baked)
Steaming; sponges, jam roly poly.

 Bain Marie; bread and butter


pudding. Sometimes egg based
dishes are cooked in a Bain Marie to
prevent the egg from scrambling.

 Frying; Deep or shallow Fritters,


beignets pancakes
 Glazing; with egg wash or milk for fruit pies
(do not get mixed up with glazing cold
desserts with apricot or fruit glaze)

 Filling; fruit pies, individual sponges,


pancakes etc

 Demoulding; any hot dessert which is


cooked in a mould and turned out for
presentation.
 Dusting; Hot desserts can be dusted with
icing sugar just before being served.

 Portioning; Pre-portioning.
 Individual portions
 As per recipe requirements or to

establishments S.O.P.
 1. Write down the basic recipe for steamed
sponge pudding.

 2. Find the recipe for bread and butter


pudding and keep it in your folder.

 3. Name 3 types of aeration.

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