DESSERT

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UNIT 14

DESSERT

OBJECTIVES

General Objective:
Understand general items and fundamental concepts of general popular
desserts
Specific objective: At the end of the unit you will be able to:

name types of desserts.

recall preparation of desserts.

describe types of desserts.

choose appropriate types of dessert according to a course meal.

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INPUT
INPUT

14.0

DESSERT

This is the last course of a meal. Pastries, cakes and yeast goods form the basic types
from which many delightful desserts are made. People from all walks of life all over the
world love desserts even though they constantly worry about their diet. Nowdays in
France, dessert comprises of cheese, sweet dishes, and fresh fruits. In an ordinary menu,
cheese alone sometimes replaces the dessert, especially at lunchtime.
The word dessert comes from desservvir (to remove that which has been served) and
consequently means everything offered to guests after the previous dishes and
corresponding serving utensils have been cleared away.

However, its meaning has

gradually changed, especially as far as sweet dishes are concerned. Desserts are often
presented in a magnificent style.
In ancient times, meals generally ended with fresh or dried fruits, milk or cheese dishes,
or honey. When choosing a dessert, the nature and quantity of food served in the
previous course must be taken into consideration and at the same time, the need for a well
balanced menu is required. The wide range of hot and cold desserts now available
simplifies the task of choosing an appropriate dessert.

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14.1

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BASIC WORKING TERMINOLOGIES AND TECHNIQUES

Kneading
Kneading is the process of mixing flour and other ingredients with the correct
amount of liquid until it forms smooth, elasticated dough.

Creaming
Creaming is a method of mixing foods with a high fat content in order to
incorporate air and make the mixture lighter. Mixing may be done either
mechanically or manually.

Whisking
Whisking is a method very much like creaming. It uses fast movement to
incorporate maximum air into liquid ingredients, to achieve foam.

Like

creaming, whisking can also be done mechanically or manually in a suitable

bowl. Once the mixture start to form, whisking needs to be continuous until
the desired stage is reached.

Rubbing-in
The rubbing-in method is generally used for making short or sweet pastry.
The purpose of rubbing-in is to make a lighter pastry. During baking, the
moisture from the fat becomes pockets of steam which make the pastry
expand.

For best results, all the ingredients should be cold, with liquid

ingredients added in all at once to the flour and fat mixture. Do not over-mix,
as this will toughen the pastry. Combine to bind all the ingredients. Cover
and rest the pastry in the refrigerator before you use it.

Folding-in
This is a method of combining other ingredients into the aerated mixture so
that there is little reduction in lightness or volume. This is achieved by
turning the mixture over gently, using a large spoon or your fingers while
adding the other ingredients gradually. The mixture must be lifted and and

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folded over gently. Make sure you reach to the bottom of the bowl. Do not
over-mix the mixture.

Docking
This means making small holes in pastry goods to allow the steam to escape
during baking process. Docking prevents the pastry from lifting and going out
of shape. You can use a docker (an instrument containing spikes) or a fork.

Blind baking
This is the process of baking pastry moulds lined with a greaseproof paper
placed on top of the pastry and filled with dried beans or rice etc. This is to
prevent the pastry from either rising or developing bubbles or shrinking
during baking.

The pastry may be baked half done or completely done

according to recipe requirements. If you want to bake the pastry completely,

remove the paper and beans when the pastry edges are set and lightly browned
so that the base also turns colour.

Proving
Proving means allowing dough product containing yeast to grow in size
before being baked. Proving is usually done in a cabinet in which warmth and
steam are applied so that the goods are prevented from developing a skin, and
will grow to a regular shape. Over-proving will cause the product to rise too
much. Then during baking it is likely to collapse because its structure is too
weak.

Knock back
This term refers to re-kneading the yeast dough after it has initially been
proved and raised to be less than one and a half times its original size.
Knocking back expels the gases and re-introduces fresh oxygen which
stimulates the yeast and ensures a more even texture.

The dough is

strengthened through this process.

Pinning or rolling
Rolling dough or pastry to the thickness and size required is a very important
process. You can use a rolling pin or a pastry brake a roller-type machine

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turned by hand or electric motor. Best results are achieved when pastry is
rolled out on a smooth, cool surface.

Piping
This is the process of forcing out and piping various mixtures from a piping
bag. The bag may be fitted with a piping nozzle to achieve certain decorative
effects. Avoid trapping air in the mixture. Do not overfill the bag, or you will
be in trouble when you start squeezing to do the piping.

14.2

SWEET AND SHORT PASTRY

Sweet pastry can be used to make flans, pies, tarts, tartlets, Petit Four secs, biscuits or as
bases for gateaux and cheese cakes. This versatile pastry should melt in the mouth.
Short pastry is also used to make flans, pies, tarts and tartlets. It is used mainly to make
savoury products which do not have the sugar contained in sweet pastry.
The word pie, tart and flan have various meanings in different countries. A pie usually
consists of a pastry case with filling that is covered with pastry or in the case of a
Raspberry Meringue pie, with meringue. Tarts may be left open to reveal a filling of
fruit, custard or flavoured creams, or partly covered with a decorative lattice of pastry
strips, as in a Linzer or a Mushroom Custard Tart.
Flans are an open sweet or savoury tart with no top. Fillings may be added either before
or after the dough is baked. However when the dough is covered with a filling and then
cooked, the moisture of the filling with a high liquid content can result in a soggy base.
To minimize this risk, sprinkle cake or bread crumbs over the dough to absorb some
moisture from the filling, or brush a film of egg on the dough in the case of Custard Tarts.
But the most effective method may be to pre-bake cases before filling.

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Tartlets of various shape, and size (e.g. boat shaped or Barquettes) in either short or sweet
paste, are handled in the same way as flans and tarts. To achieve success in making these
pastries it is important to select the correct ingredients and adopt the correct procedures.
14.2.1 Ingredients
The basic ingredients for sweet and short pastry are flour, fat, and sugar, usually
in the ratio of 1 part sugar, 2 parts fat and 3 parts flour. (1:2:3). Other ingredients
for sweet pastry are almond meal, eggs, milk, water, baking powder, salt, and
flavouring agents such as vanilla, lemon, cocoa, cinnamon, cardamom and etc.
For short pastry cheese, paprika, herbs, caraway, poppy seeds and other
flavourings, are used.
14.2.2 Working Techniques
All of the techniques you will use in the production of pastries have been
described in the previous section before.

Creaming

Rubbing in

Folding in

Docking

Blind baking

Pinning or rolling, piping and baking

14.2.3 Methods of Preparation

There are three methods of making sweet pastry. Short pastry can be made by the
first two methods with the sugar omitted.

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Rub-in method

Creamed method fat and sugar

Creamed method

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14.2.4 Lining of the Tins

Only use the amount of dough you need to fill the tins. Lightly grease the
moulds. Dust bench, paste and rolling pin with flour and roll out the paste/dough
to the desired thickness. Make sure the paste/dough is larger than the tin, to allow
for the edges to be formed. Roll the paste carefully onto a rolling pin and unroll
evenly across the tin. Press the paste gently to the base and sides evenly to let the
air out and to obtain even thickness. Allow the surplus paste to fall over the
outside edge of the tin. Remove or cut it by rolling the pin over the rim. Use
your thumb to give a scalloped edge. Dock the bases. Allow it to rest in the
fridge.

Figure 14.1 : Lining of the Tins

14.2.5 Suitable Fillings for Basic Paste Products
Sweet pastry cases

Flavoured pastry creams or instant custards e.g. chocolate, vanilla

etc.

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Mousses

Combinations of rice and fruit mix fillings, sago, semolina, dried

fruits etc.

Marzipan based fillings (cream and chocolate based)

Individual fruits may be prepared in a variety of ways peeled,

whole, dried, crystallized, poached and marinated, e.g. apples in
lemon juice.

Custard based, e.g. Lemon Meringue Pie.

Savoury pastry cases

Savoury bchamel or veloute based mixtures e.g. Mornay with fish

Quiches (savoury custards) cream and egg based, with a wide

range of varieties e.g. asparagus quiche, chicken and mushroom,
etc.

Cooled vegetables, fish and meats.

Ricotta and cheese based cases for hors doeuvres.

Savoury mousses.

Toppings and glazes for sweet and short pastry products

Sweet and short paste can be glazed with egg-wash (a mixture of

egg yolks with some milk or water) before cooking. The pastry
will appear golden brown and glossy after the baking process, e.g.
biscuits.

Sweet pastries, such as fruit flans, can be glazed with gelatine

based glazes (such as hot fruit flan gel) at the final stage. This
gives the product:
longer shelf life
nice gloss and sheen look for better presentation
extra moisture and flavour

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firmness, keeps fruit in place

Sweet pastry products, such as Dutch tart, can be glazed with hot
apricot glaze and fondant icing.

Sweet paste, such as biscuits, can be brushed with a hot Arabic

gum solution immediately on removal from the oven, to give them
a nice glaze.

Nuts roasted golden brown can be sprinkled on top of pastries,

after being glazed with apricot glaze or fruit gel, e,g. border
chopped almonds on fruit flan.

Fresh flaked nuts could be sprinkled on pastry glazes (with eggwash) before the baking process, e.g. almond shortbread biscuits.

Baking of savoury and sweet paste products

Resting the pastry is essential in order to make the paste cooked

nicely when baked as to avoid shrinkage.

Savoury and sweet paste products should initially be baked at

medium heat. This is to allow steam to form out of the fat and set
the starches as quickly as possible, so the fat does not run out of
the pastry. Ideal temperatures are between 190C 219C.

When temperatures is too high, the pastry will brown on the

outside, while the inside will stay undercooked.

Once the pastry is dry and lightly coloured, the pastry can be baked
on a lower temperature of 180C, to dry further and colour evenly.

Baked pastries must be cool on a rack so that further evaporation

of moisture can take place, allowing a crisp pastry to be achieved.

14.2.6 Storage Requirements

a)

Storage of uncooked pastry

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Cut the pastry into smaller potions before wrapping and placing them
in the refrigerator. Smaller portion can be taken out as needed, and do
not take a long time to come back to ideal room tempreture for pinning
and rolling.

Wrap the pastry carefully in food plastic wrap, to make sure it does not
dry out.

Sweet and short pastry can be kept in the refrigerator for up to 5 days

They can be kept in the freezer for up to three months, under the same
condition as storing in the refrigerator.

b)

Storage of cooked pastry.

Cooked pastries with filling (in other words,dry pastries,such as pastry

shell,biscuits and etc) should be kept in air tight containers in a cool
dry place.This is to prevent them from going soft,as the sugar in the
pastry is hygroscopic(attracts moist).They keep up to 5 days.

Cooked pastries with fillings such as flans, custard, pies and etc,
should be kept in refrigerator or very cool place for not longer than a
day.

Some cooked pastries with filling can be frozen for example Quiches.
They have to be stored separately in boxes and can last not longer than
3 months.

Sweet and short pastry products can be frozen unbaked or baked.

When you plan to freeze baked item, they should be under baked so
that once they are defrosted they can be put in the oven for a short time
to bring out their fresh flavour.

c)

Arrangement of sweet pastry products for restraint trolley.

Sweet pastry products are served differently according to their size.

Bite size products such as petite fours and biscuits are served after a
meal and presented on a clean doilied plate or platter

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Individual products for afternoon tea, such as tartlets, are lined up on

clean doiled platters or clean mirror.

Take colour contrasts into

consideration when arranging the products.

Larger pastries such as fruit flan, apple pies, Dutch tarts etc, are
presented on cakes stands lined with doillies.

14.2.7 Working Tips

Weigh and measure ingredients correctly. This is especially important

when working with small quantities

Sift flour to aerate and remove impurities

When using cocoa powder, baking powder should be sifted and blended
thoroughly with the flour.

Keep all ingredients in room temperature.

Do not over work pastry.

Do not roll out more pastry than is needed for the size of your rolling pin.

Avoid using excess flour to role out the pastry, as it will dry up and crack
the pastry. Some egg white may be mixed into the pastry if this occurs.

Cover the rest of the pastry before pinning out. Short pastry requires
approximately half an hour in a cool place or n the refrigerator, to be ready
to use. Sweet pastry should be allowed to become firm in the refrigerator
before use. It may need further mixing to make it pliable for pinning out.

Short pastry has a shorter shelf life than sweet pastry. It takes on a dull,
grey colour after approximately 24 hours. The key factors in the storage
of both pastries are the type of the fat used (butter will go rancid in the
storage), moisture content, how well it has been covered and the
temperature at which it has been stored.

Take the pastry out of the

refrigerator before using because it will start to sweat on the bench when
you are pinning it.

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Rest all products prior to baking, preferably in a fridge to minimize

shrinkage

14.3

SPONGES AND CAKES

Cakes in trade terms generally refer to a cake made from flour, sugar, fat and egg. It may
contain milk, baking powder, fruit, nuts and other flovourings.. Cake is usully heavier
than sponge. The name given to the cake usually refers to the filling and main flavour
used such as lemon cream gateau.
The foundation of a good cake begins with the base. Every effort and care needs to be
taken in preparing the base as there is no advantage in decorating poor quality bases in an
attempt to make them look better. The purpose of decorating a cake is to make it more
appealing to the eye and to the palate. The decoration of a cake is wholly satisfying
because it enables you to express yourself in a creative manner.
In this module we will consider traditional meringue based sponge cakes, as well as
genoises and fruit cakes, giving you an opportunity to prepare and decorate a variety of
basic cakes and petit fours glaces with a genoise base or a rich marzipan sponge base.
14.3.1

Ingredients

The main ingredients you require for the preparation of cakes are eggs, flour, fat,
baking powder and emulsifier

Eggs

When using eggs in cake preparation you should warm the eggs either by placing
eggs in hot water or by warming them along with weighted sugar with a gentle
heat over a bain marie. The reason for doing this is to produce strong whisked

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foam which has the stability to withstand the additional mixing of other
ingredients. If the foam loses its incorperated air, it would turn out as a heavy
cake. Warming the eggs will also prevent the curdling of mixture when fat, sugar,
and eggs are creamed together. Eggs can be separated and the white whisked
separately to make the cake lighter.

Sugar

When preparing a sponge batter use castor sugar because it is easily dissolved in
the batter

Flour

All cakes of a light nature need a weaker, soft flour (one with low glutten) to
obtain a more crumbly result. If these type of flour is not available, an all purpose
flour can be used with the addition of some corn flour to make it softer.

Baking powder

This is used to aerate the cake. Make sure that it is weighted correctly and shifted
several times with the flour to ensure that the cake is not over or under aerated
and the distribution is even through.

Cake mixtures should be cooked

immediately or the gases emitted from the baking powder will start to develop
and break out of the batter

Fat

Butter is recommended. For creaming purposes, butter should be soft, not oily.
The more fat is used for a sponge batter, the heavier it will be.

Emulsifier

Commercially prepared stabilizers are used in sponge batters to help keep the
batter from breaking down, thus retaining a perfect light emulsion.

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Other ingredients

Marzipan, glycerine, powder, nuts, spices, alcohols, yeast, honey, flavouring

essence etc.
14.3.2

Working Techniques

All the technique you will use in the production of cakes and sponges have been
describe in the section Basic Working terminology and technique. Refer back to
that section if you are not sure at any point.
The techniques you will be using in this section are:

Piping

Creaming

Folding

Whisking

Cake Decorating
When decorating a cake, aim to keep it simple in designs and should be piped
evenly and neatly pressed. Compatible creams, soft icings and chocolate should
be used on lighter varieties of cakes. To coat a cake, place it on a turntable or, if
one is not available, use an inverted plate placed on a saucer. The final smoothing
can be best achieved by using a platic scraper.
Portioning Cake for Service
Cake are portioned differently according to their height, weight, types of filling,
richness, time of the day and establishment in which they are served e.g. the type
of customer. Make sure that every cut has a garnish. Slices are rearranged to
form the shape of the original cake, which prevents them from drying out too
much. Use cake spatula to serve the cake.

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14.3.3

a.

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Preparing Sponge Batter

Warm

Mix the sugar and egg together and warm to a maximum of 55C to melt the
sugar, whisking over bain marie until it becomes thick like the consistency of
thick cream (ribbon stage). When this stage is reached, continue to whisk the
mixture away from the heat vigorously until it cools to approximately 24C. The
flour is carefully folded in along with the melted butter, if any is used, and it
should be at the same temperature.

Critical stages for warm sponge batter

Sift the flour two or three times. This gives extra aeration. Fold the
flour gradually and gently through the mixture keeping it light and
fluffy.

Do not over heat the butter as it will cook the eggs.

Bake the mixture immediately so it does not lose any of its lightness.

Note : Do not heat above 55C or the eggs will cogualate. The mixture
will become thick and creamy and it will lose air. After this stage, the
eggs will curdle. When butter is added to the basic or dry sponge mixture,
it is called a genoise sponge.

b.

Example of usage

Dry sponge eg Swiss Roll

Genoise sponge

Cold

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First separate the eggs. Whisks the egg yolk with some of the weighted sugar.
Whisk the whites with the remainder of the sugar. Blend the two together before
carefully folding in the flour. Add the melted butter at the final stage if you are
using this procedure.

Critical stages for cold sponge batter

When whipping eggs whites make sure you use clean equipment

Separate the eggs carefully with no yolk in the whites

The same as warm batter procedure except that the mixture is not heated

Example of usage

c.

Swiss roll
Commercial

The eggs, sugar, water, emulsifier and flour are all combined together in a
machine bowl and whisked for approximately five minutes.The melted butter is
folded into the emulsifier mixture.

Critical stages for commercial sponges

Do not whisk this mixture longer than five minutes or it will become too
light and will collapse

Place the ingredients in correct order in the bowl as specified in the recipe,
because lumps may form

14.3.4

Do not overheat butter

Preparing Cake Batters / Drop Batters

Method 1
First which fat and sugar until it becomes foam. Add the eggs gradually into the
sugar and fat mixture. Fold in the flour to obtain a smooth mixture without

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lumps.

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Lastly add liquid, fruits, nuts etc, and blend carefully to ensure even

distribution of cream.

Critical stages for cake batter method 1

Add egg one at a time as too many at once may split the mixture

Add a touch of flour if the mixture spilt

Fold in the flour gently, as excessive string may over work the gluten and
the mixture will become stringy.

Example of usage

Fruit cake

Method 2
The fat and a part of the sugar are first creamed to light foam. Seperate the eggs
and add the yolk gradually into the sugar and fat mixture. Whisk whites and the
remaining sugar to a stiff meringue and carefully fold it into the mixture. Fold in
flour to obtain a clear, smooth, mixture without lumps. Lastly add any liquids,
fruits, nuts etc and blend carefully to ensure even distribution
Note : If any glycerine is used this is added to the eggs.

Critical stages for cake batter-method 2

Make sure all eggs are at room temperature as cold ones will set and
curdle the butter

When whipping egg whites make sure you use clean equipment.

Separate the eggs carefully with no yolk in the whites.

Add eggs one at a time as too many at once may split the mixture.

Add a touch of flour if split.

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Fold in the flour gently, as excessive stirring may over-work the gluten
and the mixture will become stringy.

Example of usage

14.3.5

Madeira cake

Cake Topping, Glazes And Decorations

Types of cake
Layered Genoise or dry

Toppings
Masked cream

Decorations
Piped cream

sponge with fillings

Masked, flavoured

Chocolate garnishes

butter cream

Fruits, nuts

Ganache coated

Mazipan figures

Icing coated

Tarte tuile (tulip) paste

Fondant coated

Madeira Cake

Glazed with apricot

garnishes

Pastillage flowers and

garnishes
Sprinkle with roasted

jam
Dusted with icing

Glazed

sugar
Covered in marzipan

other fruits.
Pastillage and

Royal icing

icing garnishes piped

Pastillage

and moulded.

Fruit Cake

nut flakes
cherries

and
royal

Table 14.1 : Cake Topping, Glazes and Decorations

14.3.6
Types of Cake
Buttercream,

Storage Requirements
How
In cake box, wrapped

Where
1. Fridge

Length of Time
For 2 days, for up to

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Gateau
Fresh cream

in plastic and dated.

2. Freezer
In cake box, wrapped 1. Fridge

3 months
For up to 2 days, for

Gateau
Swiss Roll jam

in plastic and dated.

Wrapped in plastic.

up to 3 months.
For max. 2 days.

filled

2. Freezer
1. Fridge or Dry
Place

Madeira Cake

Well wrapped in

2. Freezer
1. Dry Place, cool

For up to 3 months.
For max 2 days.

Fruit Cake not iced

plastic and dated

Well covered in

2. Freezer
1. Dry Place, cool

For up to 3 months.
For 1 week

plastic and dated

2. Freezer

For 3 months

Table 14.2 : Storage Requirements

14.4

PETIT FOURS

Petit Fours is the name given to a large variety of small cakes, pastries and biscuits that
may be consumed in one, or at the most two, mouthfuls. They are usually served during
dinners with coffee and liqueurs, placed on buffet or special party tables, used as
decoration for special gateaux or charlottes, e.g. Charlotte Royal, or at any such function
where elegance, variety and small quantities are of importance.
There are three types of petit fours:

Petit Fours Secs

Sec is a French word meaning dry. It is generally accepted that this type should
not contain any cream fillings. They consist mainly of fancy biscuits, macaroons,
shortbreads and meringues.

Petit Fours Glaces

Glace means iced. This kind of Petit pours has Genoise base filling, a thin top
layer of marzipan and are then iced with fondant and decorated.

Petit Fours Frais

Frais means fresh fresh creams, mousses and fruits are used.

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14.4.1 Ingredients
Ingredients are identical to those of cakes and sponges.

If produced for

commercial use, Petit Fours are decorated very simply and in the most rational
manner possible.

Glaced cherries, chocolate, coloured fondant, jelly or

prefabricated decorations are used. For special occasions (e.g. buffets, weddings,
competitions), Petit Fours can be decorated in a very skillful way, using chocolate
or choux pastry ornaments, or glace fruits cut into different shapes. Different
types, like small choux pastry pieces, small tartlets, Japonaise Babas, marzipan
fruits and caramelized fruits, are sometimes used as Petit Fours.
14.4.2 Preparation Of Petit Fours
Petit Fours Secs

Dry Biscuits: Sweetpaste based

Macaroons and Japonaises

Puff Pastry based biscuits

Marzipan based biscuits

Petit Fours Glaces

Genoise based Petit Fours

a)

Preparing the base

b)

Icing the Petit Fours

c)

Garnishes

Almond sponge based Petit Fours (German style)

French style, glaced Petit Fours

Marzipan based biscuits

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Petit Fours Frais

Filled with creams, or product with a short shelf life such as fruits.

Examples: Small tartlets bite size clairs, choux buns, swan with butter
cream or garnache filled biscuits, and etc.

Fruits

Glazed fruit can also be used as Petit Fours. Fruit can be glazed in hot
sugar, then coated with a thin layer of crunchy sugar. Only small fruits
preferably with a skin can be used for example strawberries, grapes,
cherries, and etc.

14.4.3 Storage Of Petit Fours

Petit Fours Secs
Petit Fours Glaces
Petit fours Frais
Glace Fruits

Airtight containers, in a dry, cool place for up to 1 week.

Airtight containers, in a dry, cool place for up to 1 week.
Safely covered, in the fridge for 1 day
Caramelised:
Store in airtight containers, preferably with a product that extracts
moisture from the air, e.g. silicagel.

The shelf life is only 1 day.

Cool dry place.

Glaced fruits and Dried Fruits:

Can be stored in a cool dry place, well covered in plastic or a
container.

The shelf life can be up to 3 weeks (for quality and

freshness)

Table 14.3 : Storage of Petit Four

14.4.4 Presentation

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Petit Fours are generally served with coffee, after a meal. They are placed on the
table on a clean doiled plate. For longer functions such as cocktail parties, Petit
Fours can be served after the hors doeuvres. They are nicely and uniformy lined
onto large clean doilied platters.

Petit Fours for competitions can also be

presented on spotlessly clean mirrors.

14.5

CHOUX PASTE

Choux paste is a versatile, partially pre-cooked paste that can be baked for use in pastries
and gateaux, fried for use in potato dishes and fritters, or boiled in gnocchi dishes. Pastry
products made from choux paste include clairs, Paris Brest, Gateau St. Honore,
profiteroles, and many others. There are many recipes with varying formulae, each
giving a product of a different consistency, depending on its purpose.
14.5.1 Ingredients

Flour
Medium or strong flour should be used because the higher gluten level will
provide good elasticity.

Fats
Only butter should be used, as it gives flavour to the product. But margarine
still can use.

Eggs
The quantity of eggs will depend on the degree of cooking and the type and
amount of flour and fat used.

Other ingredients
Sugar, cheese, cocoa, dried fruit, flavourings, spices and etc.

Note: Commercial choux pastry pre-mixes are available. These require the
addition of eggs and water.

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14.5.2 Method Of Preparation

Place the fat and water in a pan and heat until the fat is melted and the water boils.
The fat and water should boil simultaneously. The fat should be cut into small
pieces to help it melt quickly, preventing the loss of water through evaporation. If
water loss occurs, the pastry would contain too much fat, making it heavy.
Add the sifted flour all at once to the fat and water emulsion and stir continuosly
with a wooden spoon. This will prevent lumps from forming in the paste. The
flour should be added only when the fat and water has come to the coil. This
paste, called a panade, is cooked until it releases bubbles from the side of the pan
without sticking.
Add the eggs to the panada when the paste has cooled to approximately 60C.
This paste does not require a resting period. It can be baked immediately after it
is piped. Choux paste can be piped onto clean baking trays that are lightly
greased. They can also be lightly floured. Bake at a high temperature (200220C, depending on the size).
14.5.3 Storage
Baked products can be frozen. Lightly preheat them in the oven before using to
give them a fresh flavour. Choux paste can be stored for up to twenty four hours,
covered with cling wrap or similar. You may need to beat in a little egg to
reconstitute the mixture before using it. Note, however, that there is no advantage
in doing this when the choux is used to prepare pastries and gateaux.

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14.5.4 Choux Pastry Products And Preparations

Choux pastry is very versatile and many products can be prepared out of this
paste.
a. Chocolate Eclairs
Chocolate Eclairs are long shaped choux pastry cases, filled with either cream
Chantilly, pastry cream or a combination of both. The top is covered with
chocolate or with fondant mixed with chocolate.
b. Profiteroles
Profiteroles are small, bite-sized, round, bun-shapped pastry cases, which are
filled with cream and can be served with chocolate sauce or dusted with icing
sugar.
c. Choux Buns
Choux buns are longer, sphere-shaped choux pastry cases. They are filled
with cream or flavoured whipped cream (e.g. coffee) and glazed with plain or
flavoured fondant icing.
d. Swans
Swans are still very popular these days. The top of the oval shaped pastry
case is cut off and halved. Swan necks are piped and cooked separately. The
case is filled with pastry cream, fresh or canned fruit and cram Chantilly. The
halved tops are places in the cream, standing up to form the wings. The neck
is placed in the front. The finished product is dusted with icing sugar.
e. Paris Brests
Paris Brests are doughnut-shape choux pastry cases. The wheel-shaped pastry
dough is piped onto trays with a star nozzle which gives swirl indentations.
The pipe pastry is well egg-washed and sprinkled with almond flakes. It is

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dusted with icing sugar before being baked. When cooked and cooled, they
are cut in half.

The top is removed and piped up with whipped cream

flavoured with nougat paste, and finally dusted with icing sugar.

Preparation of fruits, cream and custards used in choux

pastry cases
Fresh Fruits

Fresh fruits can be placed in choux pastry cases. Soft varieties

are preferable, e.g. melons, orange segments, berries, kiwi
fruits, bananas and etc. These fruits need to be peeled and

Canned Fruits

trated with lemon if they tum grey, e.g. banana.

A variety of canned fruits which are well drained can be used,

Creams
Custards

e.g. pineapple, apricots and etc.

Flavoured, whipped cream (firm peak) can be used.
Instant firm custard or flavoured pastry creams are also popular

Product
Fondant Icing
Icing Sugar
Flakes Almonds

Suitable glazes and topping for choux pastry products

Method
Flavoured and coloured fondant.
Dusting
Only used when pastry is glazed with egg-wash.

14.5.5 Platter Arrangement

Choux pastry products are presented on large clean platters lined with doilies.
The pastries are correctly lined up by variety the range can be placed in order
based on contrasting colours.
All the dessert nice
to eat during it is
still fresh

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14.6

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LOCAL DESSERT

In Malaysia most of the local dessert are served with coconut milk.

Rice flour is

frequently used as the main ingredients. You will find a few recipes for local desserts
below.
Kuih Lapis

___

portion : 8 pax

Quantity
60 gm

Ingredients
Shift Rice flour

Methods
* Pour water and sugar in a sauce pan and heat until

25 gm
ct

Sugar
Salt

sugar has dissolved to make syrup.

60 gm

Granulated sugar

95 ml

Water

1 Nos
200ml

Pandan leaf
Coconut Milk

Moderate

Colouring

1. Reduce the syrup temperature and add flour.

Mixed evently until smooth.
2. Separate in to two parts with 2/3 is mixed with
colour and 1/3 is left plain.
3. Steam the mould and pour cup of coloured
mixture is poured. Do the layering process until
all batter finished.
Table 14.4 : Local Dessert, Kuih Lapis

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Puding Sagu Gula Melaka

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H2013/14/ 27

Portion:5 Pax

QUATITY
120 gm

INGREDIENTS
Sagu

METHOD OF PREPARATION
1. Wash and soak the sagu for 20 minutes.

litre

Water

2. Add water to sagu and heat.

3. Stir the sagu until it becomes clear.
4. Pour the sagu onto and sieve and let it
coolunder running water.

cup

Gula Melaka

5. Pour the sagu in a container.

Preparation of syrup

60 gm

Granulated sugar

1. Crush the gula melaka and stir in warm

1 nos

Pandan Leaf

100 ml

Water

75 ml

Thick coconut milk

2. Add pandan leaf and pre heat.

How to prepare:

A pinch

Salt

1. Add in 1 to 2 cup of hot water into 15 ml

water

coconut milk and let it cool. Add a pinch of

salt. Put in the sagu, served with syrup, in a
sundae glass.
Table 14.5 : Local Dessert, Sagu Gula Melaka

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Activity 14A

TEST YOUR KNOWLEDGE BEFORE YOU CONTINUE WITH THE NEXT

INPUT!
14.1

What do you understand by rubbing in process? Name the item that we

rubbing in
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________
____________________________________________________________

14.2
1. Vanilla Custard Sauce is known as ____________.
2. Vanilla sauce have_______________, ____________, and ___________.
3. __________ is considered a type of pudding.
4. Baked custard is _____rice pudding,bread pudding and hot souffle
5. __________ needs plenty of ingredients in early preparation, it is easier than
preparing vanilla custard which normally ________while prepared.
6. The amount of the _________ influence the________of the texture, the more amount
of egg is used the thicker the custard.
7. Product is not __________and easy to cut.

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Feedback on Activity 14A

14.1

What do you understand by rubbing in process? Name the item that we

rubbing in

Rubbing-in
The rubbing-in method is generally used for making short or sweet pastry.
The purpose of rubbing-in is to make a lighter pastry. During baking, the
moisture from the fat becomes pockets of steam which make the pastry
expand.

For best results, all the ingredients should be cold, with liquid

ingredients added in all at once to the flour and fat mixture. Do not over-mix,
as this will toughen the pastry. Combine to bind all the ingredients. Cover
and rest the pastry in the refrigerator before you use it.

14.2
1. Vanilla Custard Sauce is known as crme anglaise.
2. Vanilla sauce have smooth, shiny, and thick texture.
3. Baked Custard is known as a type of pudding
4. Baked custard is base of crme caramel, rice pudding, bread pudding and hot souffle.
5. Pastry cream needs plenty of ingredients in early preparation, it is easier than
preparing vanilla custard which normally curd while prepared
6. The amount of the egg influence the thickness of the texture, where the more amount
of egg is used the thicker the custard.
7. Product is not opaque and easy to break and cut

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SELF-ASSESSMENT 14

You are approaching success. Try all the questions in this self-assessment section and
check your answers with those given in the Feedback on Self-Assessment 14 given on the
next page. If you face any problems, discuss it with your lecturer. Good luck.

1. What is petit four?

_____________________________________________________________________
_____________________________________________________________________
____________________________________________________________________.
2. What is chocolate clairs?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. What is Paris breast?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
4. List down the method of preparation of choux paste.

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Feedback on Self-Assessment 14

1:
Petit Fours is the name given to a large variety of small cakes, pastries and biscuits
which may be consumed in one, or at the most two, mouthfuls. They are usually served
at dinners with coffee and liqueurs, placed on buffet or special party tables, used as
decoration for special gateaux or charlottes, e.g. Charlotte Royal, or at any such function
where elegance, variety and small quantities are of importance.
2:
Chocolate Eclairs
Chocolate Eclairs are long shaped choux pastry cases, filled with either cream Chantilly,
pastry cream or a combination of both. The top is covered with chocolate or with fondant
mixed with chocolate.
3:
Paris Brests
Paris Brests are doughnut-shape choux pastry cases. The wheel-shaped pastry dough is
piped onto trays with a star nozzle which gives swirl indentations. The pipe pastry is well
egg-washed and sprinkled with almond flakes. It is dusted with icing sugar before being
baked. When cooked and cooled, they are cut in half. The top is removed and piped up
with whipped cream flavoured with nougat paste, and finally dusted with icing sugar.
Profiteroles are small, bite-sized, round, bun-shapped pastry cases, which are filled with
cream and can be served with chocolate sauce or dusted with icing sugar.