Haleys Hot and Cold

Desserts
By. Haley Pollock

10/28/11
Hot and Colds Desserts
1st Trimester
BPA 1030 Hot and Cold
Chef Harvey

Table of Contents
1

Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.
Pg.

3 ~ Table of Contents
4 ~ Plated Alaska
5 ~ Plated Ice Cream Bombs
6 ~ Crepe Suzette
7 ~ Fruit Cobbler
8 ~ Apple Crisp
9 ~ Souffl Glace
10 ~ Cherries Jubilee
11 ~ Banana Flamb
12 ~ Apple Strudel
13 ~ Crme Anglaise (French Style Ice Cream)
14 ~ American Style Ice Cream
15 ~ Frozen Yogurt
16 ~ Sorbet, Sherbet, Granita
17 ~ Crepe Batter
18 ~ Liquid Shortening Cake (Vanilla)
19 ~ Caramel Sauces
20 ~ Chocolate Sauce
21 ~ Chocolate Glaze (Hard Shell)
22 ~ Meringue
23 ~ Tuile Paste
24 ~ Strudel Dough
25 ~ Glossary
26 ~ Works Cited

Plated Baked Alaska

Yield 3 minis

Ingredients
1 recipe French or American Style Ice Cream that have been frozen in small molds pg. 13/14
1 recipe Meringue
pg. 22
3 circle cut outs of Liquid Shortening Cake
pg. 18
Small amount of Caramel Sauce recipe
pg. 19
Small amount of Chocolate Sauce recipe
pg. 20
Small amount of white vinegar

Preparation
1. Prepare all required recipes.
2. Pop out ice creams from their
molds
and place the ice cream onto the
cake
cut outs and trim any excess cake
that
does not fit to the bottom of the
ice
cream shape.
3. Place the ice creams on
something metal, which upraises
from
the table, preferably on a turn
table.Use an 823 star tip to pipe
your
meringue onto your ice cream, in
a
pattern of your choice. Making
sure
no underlying ice cream is visible.
4. Torch the meringue until all the
piping
ridges are golden brown. Then
place
in a freezer before plating so the
ice
cream does not start to melt.
5. Prepare your plate by whipping
the
plate with a small amount of
vinegar.
6. Take your heated caramel sauce
and
use a 1 brush to brush a line
from 9
oclock to 3 oclock.
7. Then make a small chocolate piping bag and place a small amount of chocolate sauce
in it.
8. Pipe a spiral shape from the chocolate sauce in between 3 and 6 oclock below the
brushed caramel.
9. Finally take your baked Alaska out of the freezer and place in the center of the brushed
caramel and just covering a small part of the swirl.

Plated Ice Cream Bombs

Yield 3 minis
3

Ingredients
1 recipe French or American Style Ice Cream that have been frozen in small molds pg. 13/14
3 circle cut outs of Liquid Shortening Cake
pg. 18
1 recipe Chocolate Glaze
pg. 21
Small amount of Caramel Sauce recipe
pg. 19
Small amount of Chocolate Sauce recipe
pg. 20
Small amount of white vinegar

Preparation
1. Prepare all required recipes.
2. Pop out ice creams from their
molds
and place the ice cream onto
the
cake cut outs and trim any
excess
cake that does not fit to the
bottom
of the ice cream shape.
3. Place the ice creams on a
straining tray on top of a plastic
wrap
lined sheet pan.Pour the
chocolate glaze over the ice
creams
so they are fully coated all over
evenly.Use a small offset to
quickly
move the ice creams so there
are no
legs of glaze on the bottom of
your
finished product.
4. Place the ice creams in a
freezer
to harden before plating.
5. Prepare your plate by whipping
the
plate with a small amount of
vinegar.
6. Take your heated caramel
sauce
and use a 1 brush to brush a
line
from 9 oclock to 3 oclock.
7. Then make a small chocolate
piping
bag and place a small amount
of
chocolate sauce in it.
8. Pipe a spiral shape from the chocolate sauce in between 3 and 6 oclock below the
brushed caramel.
9. Finally take your ice cream bomb out of the freezer and place in the center of the
brushed caramel and just covering a small part of the swirl.

Crepe Suzette
Yield 226 g
Ingredients

Picture Credit to Ashley Drrew

Orange zest and juice .82 g

Lemon zest and juice .82 g
Dark brown Sugar
61 g
Butter
70 g
Orange juice concentrates
23.4 g
Orange liqueur
70 g
Crepes
4 each, folded in
quarters

Preparation
1. Gather/scale all ingredients and
equipment.
2. Combine sugar and butter in a small
saucepan over an open flame
burner.
3. Once the sugar and butter has
melted
together and starts to bubble add
the
zests, juices, and concentrate.
4. Let the mixture reduce until it has
thickened about three minutes.
5. Then take the pan off the flame and
add
the liqueur to the top part of the pan
into
the sauce.
6. Flamb (if possible) the sauce.
7. Then add the folded crepes to the sauce pan so they are in a circle pattern and
completely submerge the crepes in the sauce.
8. Let sit for about another minute on the heat and then plate the crepes with the sauce.
9. Serve immediately with a scoop of vanilla ice cream or a dollop of Chantilly crme.

Ingredients/Filling
Peaches, berries, etc.
Granulated Sugar
Spices

Fruit Cobbler
Yield 4 each

4 each / ramekin full

To Taste
Picture Credit to Rosie Amoroso
To Taste

Preparation
1. Gather/scale all ingredients and
equipment.
2. Toss the fruit with the sugar and
spices.

Ingredients/Buttermilk Biscuits
Whole Eggs
Buttermilk
Bread Flour
Pastry Flour
Baking Powder
Granulated Sugar
Salt
Butter

25 g
200 g
212.5 g
71 g
17.5 g
21.5 g
2g
64 g

Preparation
1.
2.
3.
4.

Gather/scale all ingredients and equipment.

Place all the dry ingredients in a large bowl along with the butter.
Place the buttermilk and eggs in another small bowl.
Use the rubbing method to combine the dry ingredients with the butter until
incorporated and together.
5. Add the wet ingredients into the dry and butter and toss with your hands just enough
to hydrate the dry ingredients.
6. Place in a ball onto a half sheet pan on parchment paper and flatten the dough.
7. Refrigerate before use.

Final Preparation
1. Place the prepared fillings into small ramekins, etc. making sure to pack the filling into
the ramekin.
2. Cut the biscuit dough into 1x1 inch squares and assemble them on top of the filling,
making sure to leave a little space between each square.
3. Egg wash the top of the biscuit squares and sprinkle with sugar if desired.
4. Bake on a sheet pan lined with parchment in a 350-375 F oven for 25-30 minutes or
until golden brown and bubbly.
5. Garnish with a scoop of ice cream, etc.

Apple Crisp
Yield 4 each
6

Ingredients/Filling
Granny Smith Apples
Butter
Cinnamon
Sugar

(cut into small pieces) 4 each.

Small amount for sauting
To Taste
To Taste

Preparation
1. In a large skillet melt the butter and add the cut up apples.
2. Sprinkle cinnamon and sugar over the apples as desired and cook until the apples are
just tender.
3. Set aside until ready to use.

Ingredients/Streusel

Topping
Unsalted Butter
Granulated Sugar
Brown Sugar
Salt
Cinnamon
Pastry Flour

54.5 g
34 g
27.24 g
To Taste
To Taste
102.12 g

Preparation
1. Place all ingredients in a medium bowl and rub in the fat until the streusel comes
together in medium chunks of fat.

Final Preparation
1. Prepare 4 metal ramekins and pack the apples full.
2. Then place a light amount of streusel on top, then pack a thicker layer next, and then
another light layer on top of all the apple filled ramekins.
3. Bake on a double panned sheet pan lined with parchment paper, in a 350-375 F oven
for 25-30 minutes.

4. Let cool slightly before plating and garnishing with a scoop of ice cream, apple chip,
etc.

Ingredients
Whole Eggs
Egg Yolks
Granulated Sugar
Heavy Cream
Flavorings

Souffl Glace
Yield 680 g
57 g
57 g
113 g
454 g
To Taste- Infusing or Flavoring

Preparation
1. Gather/scale all ingredients and equipment. Also prep 4-5 souffl ramekins, and chill
before use.
2. Combine the egg yolks, eggs, sugar and flavorings over a double boiler and whisk
constantly until it reaches 178 F.
3. Remove the mixture from the heat and whisk constantly until it cools and bit and turns
a light color. Place over an ice bath and cool until 41 F.
4. Whip the cream to a medium peak.
5. Fold 1/3 of the whipped cream into the egg mixture just until white streaks appear.
6. Then add another 1/3 of the whipped cream and fold a bit.
7. Finally add the last of the whipped cream until fully combined.
8. Pipe the mixture into the chilled souffl ramekins and place in a blast chiller.
9. Once completely frozen, garnish with Chantilly cream, fruit, etc and plate.
Picture Credit to Rosie Amoroso

Cherries Jubilee
Yield 4 servings

Ingredients

Cornstarch
Cherry Juice
Granulated Sugar
Pitted Cherries
Lemon
Kirshwasser liqueur
Vanilla Ice Cream

1.75 g
127.5 g
42.5 g
269.25 g
1/8 Lemon
21.25
90.25 g

Preparation
1. Gather/scale all ingredients and equipment.
2. Make a slurry with the cornstarch and a little bit of the cherry juice, make sure there
are no lumps.
3. Place the remaining juice in a medium sauce pan with the sugar and bring to a boil
over a flame burner.
4. Stir the mixture with the lemon on a fork cut side down.
5. Add the slurry to the juice and sugar
and stir
until thickened.
6. Add the cherries and stir them
completely in with the thickened
sauce for a few minutes.
7. Take the pan away from the burner
and
add the liqueur to the top of the pan.
Flamb the cherries and sauce until
the
flame goes out.
8. Serve the sauce over a few scoops of
vanilla ice cream or save in a plastic
air
tight container in the refrigerator until
later
use.

10

Banana Flamb
(our group did not make this)

Ingredients

Yield 3 servings

Granulated Sugar
42.5 g
Unsalted Butter
42.5 g
Banana, peeled and sliced
2 each
Dark Rum
21.25 g
Banana liqueur
21.25 g
Vanilla Ice Cream
340.25 g

Preparation
1. Gather/scale all ingredients and equipment.
2. Caramelize the sugar and butter in a medium sauce pan
3. Add the bananas and coat them fully with the caramel, making sure when you are
stirring them you are very delicate and do not turn the bananas to mush or break them
apart.
4. Once the bananas are tender add the dark rum to the top of the pan and flamb until
the fire goes out.
5. Then sprinkle the banana liqueur over the bananas to finish.
6. Plate by spooning the bananas and sauce over a few scoops of vanilla ice cream.

11

Apple Strudel
Yield One Strudel

Ingredients
Granny Smith Apples
Cinnamon
Granulated Sugar
Raisins (optional)
Walnuts (optional)
Cake crumbs
Strudel Dough

8 each
14 g
226 g
170 g
170 g
226 g
One Log

each

Preparation
1. Gather/scale all ingredients
and
equipment.
2. Peel, core, and slice the apples
about inch in thickness.
3. Combine the apples with the
cinnamon and sugar and bake in a 350 F oven for ten minutes.
4. Cover a table with parchment paper or a table cloth and dust lightly with flour.
5. Roll a log of the dough into a rectangular shape and then stretch it our using your
knuckles and someone elses as well, very very thin, see through almost.
6. Then brush the whole dough with melted butter, then sprinkle cake crumbs, raisins,
and walnuts about four inches away from the edge closest to you and make a layer
about five inches wide that stretches across the right to left side.
7. Then place the apples on top of the cake crumbs evenly.
8. Roll and tuck the four inch blank dough over the apple layer. Then use your parchment
paper or table cloth to roll the rest of the dough into a log.
9. Make sure the seam side is down, and place in a sheet pan lined with parchment into a
C or S shape.
10.
Tuck in the ends and poke some holes in the top. Then brush the top with melted
butter.
11.
Bake in a 375-400 F oven until golden brown.
12.
Garnish and plate as desired.
Tip- This recipe can be used with the replacement of the strudel dough with fillo dough.
Start out with five sheets of fillo and brush butter between each one and layer
them.
Then use the same steps for the filling and rolling with the disregard of the holes,
the C or S shape, brushing the top with butter and tucking in the ends.
Also only 1/3 of the filling is used for the fillo preparation.

Crme Anglaise
(French Style Ice Cream)
Yield 695 g
12

Ingredients
Whole Milk
Heavy Cream
Granulated Sugar
Egg Yolks
Vanilla Bean
Additional Flavors

227 g
227 g
113 g
128 g
bean
Optional

Picture credit to Amanda McCaffrey

Preparation
1. Gather/scale all ingredients and
equipment.
2. Place the of the milk and heavy cream,
and sugar in a
heavy-bottomed pot and bring to a boil.
3. Place the yolks and vanilla bean in a bowl and whisk a bit.
4. Temper the milk mixture into the eggs and place back on the stove in the pot.
5. Cook the mixture to 178 F and stir constantly until the mixture is nape. Take the
mixture off the stove and add the remaining cold milk/cream.
6. Strain the mixture and place on an ice bath stirring once in a while until it is 41 F. Then
emulsify the mixture.
7. Freeze the ice cream in an ice cream machine until it has a creamy and stiff texture.
8. Extract the ice cream into an ice cream container, label the container, and freeze until
use.

Additional Flavors include:

Chocolate- Stir in chocolate after you take your final
mixture off the stove. Also you may need to reduce the
sugar.
Herbs, Spices, Zests, Alcohol- Infuse these flavors
slowly through the whole cooking process.
Compounds or Purees- Fold into the mixture after you
take if off the stove. Also you may need to adjust the
sugar and/or liquid.
Fresh Fruit- Must have the water cooked out before use,
then fold into the mixture after the ice cream has been
extracted from the machine. Also you may need to adjust
the sugar.
Fruit Juices- Add to the ice cream machine right at the
beginning of freezing your ice cream.
Other Fold ins- Must be frozen before folding into the
ice cream once it has been extracted from the machine

13

Ingredients

American Style Ice Cream

Yield 595.5

Whole Milk
Heavy Cream
Granulated Sugar
Vanilla Bean
Additional Flavors
Stabilizers

339.2 g
169.9 g
84.9 g
bean
Optional
Optional

Picture credit to Amanda McCaffrey

Preparation
1. Gather/scale all ingredients and equipment.
2. Combine all the ingredients in heavy
bottomed
pot and heat the mixture to 180 F.
3. Cool over an ice bath until 41 F. Then emulsify
the mixture.
4. Then freeze in an ice cream machine until it takes a creamy stiff consistency.
5. Place ice cream in an ice cream container, label the container and freeze until ready to
use.

Additional Flavors include:

Chocolate- Stir in chocolate after you take your

final mixture off the stove. Also you may need to
reduce the sugar.
Herbs, Spices, Zests, Alcohol- Infuse these
flavors slowly through the whole cooking process.
Compounds or Purees- Fold into the mixture after
you take if off the stove. Also you may need to
adjust the sugar and/or liquid.
Fresh Fruit- Must have the water cooked out
before use, then fold into the mixture after the ice
cream has been extracted from the machine. Also
you may need to adjust the sugar.
Fruit Juices- Add to the ice cream machine right at
the beginning of freezing your ice cream.
Other Fold ins- Must be frozen before folding into
the ice cream once it has been extracted from the
machine

14

Frozen Yogurt

(our group did not make this)

Ingredients
Plain Yogurt
Whole Milk
Granulated Sugar
Vanilla Bean
Additional Flavors

Yield 538.5 g
116.45 g
116.45 g
65.41 g
bean
Optional- by flavor or infusion

Preparation
1.
2.
3.
4.

Gather/scale all ingredients and equipment.

Combine all the ingredients in a bowl then strain the mixture.
Freeze in a frozen yogurt machine.
Place frozen yogurt in a container, label the container and freeze until ready to use.

15

Sorbet, Sherbet, Granita

Sorbet:
1 part Puree
Simple syrup to 22-26 Brix
Picture Credit to Ashley Drrew

Preparation
1. Combine the puree and syrup.
2. Place into an ice cream machine and
freeze.
3. After extraction let it completely
freeze in the freezer or blast chiller.

Sherbet:
1 part Puree
Simple syrup to 22-26 Brix

Preparation
1. Combine the syrup and puree
completely.
2. Place into an ice cream machine and
freeze.
3. After extraction let it completely
freeze in the freezer or blast chiller.

Granita:
1 part Clear Liquid (flavored)
Simple syrup to 14-18 Brix

Preparation
1.
2.
3.
4.

In a heavy bottomed pot heat the liquid and syrup until the sugar is dissolved.
Pour the mixture into a hotel pan and cool.
Freeze the granite until slushy, about two hours. Then use a fork to mix the granita.
Continue freezing making sure to stir the granita ever hour to form crystals.

Crepe Batter
16

Yield 583 g

Ingredients
Pastry Flour
Granulated Sugar
Salt
Whole Milk
Whole Eggs
Vegetable Oil
Vanilla Extract

99 g
25 g
3.5 g
255 g
170 g
28.5 g
2g

Preparation
1.
2.
3.
4.
5.
6.

Gather/scale all ingredients and equipment.

Combine and pastry flour, sugar, and salt in a bowl.
Whisk the milk, eggs, oil, and extract together in another bowl.
Then whisk the wet ingredients into the dry ingredients.
Strain the mixture.
Refrigerate batter preferably overnight.

17

Liquid Shortening Cake (Vanilla)

Yield 4706 g - 7, 23 cm cakes

Ingredients

Whole Eggs
Shortening
Whole Milk
Vanilla Extract
Granulated Sugar
Cake Flour
Baking Powder
Salt

1503 g
567 g
454 g
57 g
1134 g
907 g
64 g
21 g

Preparation
1. Gather/scale all ingredients and equipment.
2. Line cake pans with parchment paper.
3. Place all the liquid ingredients in a mixer fitted with a whip.
4. Sift the dry ingredients and place on top of the liquid ingredients.
5. Whip for 1 minute on 1st speed then scrape the bowl.
6. Whip on third speed for 4 minutes then second speed for 3 minutes.
7. Scale into prepared cake pans.
8. Bake in a 350 F oven until the center of the cake is firm.
9. Take the cakes out of the oven and quickly flip over parchment lined sheet pans.
10.
Cool for 5-10 minutes before removing pans.

18

Ingredients
Granulated Sugar
Water
Unsalted Butter
Warmed Heavy Cream

Caramel Sauce
Yield 287 g
170 g
As Needed
21.5 g
95.5 g

Preparation
1. Gather/scale all ingredients and equipment.
2. Melt the sugar with a bit of water in a small heavy bottomed pan.
3. Stir just until the sugar evaporates, and brush down the sides of the pan with water
until it starts to boil.
4. Let the mixture boil without touching it, until it turns an amber color.
5. Add the butter and stir constantly. Then add the warm cream and stir.
6. Keep in the refrigerator until ready to use.
Tip- The darker the caramel color
more bitter the flavor will be, the
the sauce the sweeter it will be.

the
lighter

19

Ingredients
Cocoa Powder
Granulated Sugar
Water
Chopped Chocolate

Chocolate Sauce
Yield 312 g
56.5 g
113.5 g
113.5 g
28.5 g

Preparation
1. Gather/scale all ingredients and equipment.
2. Place cocoa, sugar, and water in a heavy bottomed pot and mix on the heat until it
comes to a rapid boil.
3. Remove from the heat and add the chopped chocolate, mix until fully smooth and
combined.
4. Cool before using, for a thicker consistency.

20

Ingredients

Chocolate Glaze (Hard Shell)

Yield 681 g

Chocolate
Primex

484 g
242 g

Preparation
1.
2.
3.
4.
5.

Gather/scale all ingredients and equipment.

Place the chocolate and primex in a bowl.
Place the bowl on a flipped sheet pan in a 100 F oven until the chocolate has melted.
Take the bowl out of the oven and mix until fully combined and smooth.
Store at room temperature.

21

Ingredients
Fresh or Pasteurized Egg Whites
Granulated Sugar
50 g
Granulated Sugar
50 g
Granulated Sugar
50 g
Dried milk Solids
5g

Meringue
Yield 255 g
100 g

Preparation
1.
2.
3.
4.
5.

Gather/scale all ingredients and equipment.

Whip the egg whites until they are at a soft peak in a mixing bowl fitted with a whip.
Slowly rain in 50 g of sugar while on 2nd speed.
Repeat with the next 50 g of sugar, and whip until stiff.
Then take the bowl off the mixer and dust a light coat of some of the 50 g of the final
sugar and DMS on top of the meringue, and lightly fold in.
6. Repeat the light dusting on top and folding until the sugar and DMS is all folded into
the meringue. Add any additives at this time.
7. Use this meringue within about 2 hours or it will deflate and lose its structure.

22

Tuile Paste
Yield 1,020 g

Ingredients
Unsalted Butter
Confectioners Sugar
Bread Flour
Egg Whites

198
340
284
198

g
g
g
g

Preparation
1.
2.
3.
4.

Gather/scale all ingredients and equipment.

Place the first three ingredients in a mixer fitted with a paddle and mix until smooth.
Add the egg whites slowly on a low speed.
Place the paste in a cooler before using.

To Use
1. Spread the paste evenly over s stencil with a nonstick baking mat under the stencil.
2. Bake in a 350 F oven until the edges are golden brown, about five minutes.
3. Remove from oven and shape immediately.

23

Strudel Dough
Yield 504.25 g
Ingredients
Bread Flour
284 g
Unsalted, melted, Butter
57 g
Salt
6g
Whole Eggs
57 g
White Vinegar
1.25 g
Water
99 g

Preparation
1. Gather/scale all ingredients and equipment.
2. Mix in a large mixer fitted with a paddle on medium speed for 8 minutes.
3. Remove the dough and cover in a warm place for at least an hour to relax, or over
night which is preferred.
4. Divide into logs with the desired weight for your recipe.

24

GLOSSARY
CARAMELIZE
To heat sugar until it liquefies and become a clear caramel syrup ranging in color from
golden to dark brown.
CHURNING
The process of incorporating air into ice cream by the ice cream machine or an old
fashioned churn.
EGG WASH
Egg yolk or egg white mixed with a small amount of water or milk. Brush onto pie crusts
to give them a sheen look, or use as a glue to stick pie dough onto pie dough.
FLAMBE
To ignite a food with alcohol. A spirit; high alcohol content, is best for flambing. A liqueur;
low alcohol content, is best for finishing a dish.
FOLD
Starting at the back of the bowl, using the edge of a rubber spatula, cut down through the
middle of both mixtures, across the bottom of the bowl and up the near side. Rotate the
bowl a quarter turn and repeat. This process gently combines the two mixtures.
GARNISH
A decorative edible addition to pies or tarts to give them an appealing look. Garnishes
should tell what is actually inside the product so there are no surprises.
INFUSION
Adding a solid to a hot liquid to extract the flavor. Solid + Liquid + Heat + Time =
Infusion
MELT
Using heat to convert food (such as butter or chocolate) from a solid to a liquid or
semiliquid.
MERINQUE
A mixture of egg whites and sugar whipped until stiff. Meringue can be used on top of pies
and tarts or folded into some fillings to make a lighter product.
NAPE
A mixture is considered nape when it will lightly coat a spatula and the sides of a pan.
OVERRUN
Amount of air put into the ice cream from the ice cream machine.
STEEP
To extract a flavor into a liquid by letting the product sit in the liquid either at room
temperature, on low heat, or in a hot liquid for about 10-15 minutes.
TEMPER
To slowly bring up the temperature of a cold liquid by slowly whisking a hot mixture into it.
ZEST
The outer rind of a fruit, usually a citrus fruit, which is cut, scraped, or grated to bring
across a zing of that fruits flavor in a product.

Works Cited
25

Baking and Pastry Formulas. Upper Saddle River, NJ: Pearson Prentice Hall,
2009. Print.
Up, Clicking Sign. Welcome to Facebook - Log In, Sign Up or Learn More.
Web. 01 Nov. 2011. <http://www.facebook.com/>.

26