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Lesson 6

Bread and Pastry Lesson 6

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Regine Gomez
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47 views1 page

Lesson 6

Bread and Pastry Lesson 6

Uploaded by

Regine Gomez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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FILLINGS AND FROSTINGS

Variety of Frosting or Icing, Fillings and Glazes Used in Pastries


Fillings are key ingredients in many bakery products such as creams, fondants, chocolate, truffles, pralines,
caramels and many more. They are incorporated into a variety of pastries and desserts such as donuts, layer cakes,
eclairs, pies, turnovers, sandwich-cookies or savory baked goods to impart unique color, taste, and texture. The
easiest way to decorate an ordinary pastry is with coat of glaze.
The simplest option barely requires a recipe at all. Just mix confectioner’s sugar with a liquid such as milk or
lemon, adjusting the proportions until you reach the desired thickness. We can add a bit of citrus zest, liqueur, and vanilla
extract or other flavoring agent. Other glazes feature extra richness from butter, heavy cream, chocolate, or caramel. All of
the options should be used immediately after they are made and then given a few minutes to set before serving.
1. Boiled Icing
First, boiled icings is a generic term for a group of cake icings (aka frostings) that are “boiled”; more accurately, made
usually from a hot sugar syrup, and / or cooked over a double boiler.
2. Jams and Jelly
Jelly has the smoothest consistency and is made by crushing a fruit and discarding the solid chunky leftovers. This leaves
only the fruit juice, which is then mixed with a substance called pectin and heated to form the gelatinous spread.
Jam is similarly made by crushing a fruit, but this spread leaves in most of the solid pieces of the fruit’s fibers and seeds
(if they’re small enough and safe to consume) to give it a spreadable consistency. Many kinds of pie filling, especially fruit
fillings and cream fillings, depend on starch for their thickness. Some eggthickened fillings, such as pumpkin, also
sometimes contain starch. The starch acts as a stabilizer and may also reduce the cost by allowing for a lower egg
content.
Starches for fillings include:
Cornstarch is used for cream pies because it sets up into a firm gel that holds its shape when sliced. It may also be used
for fruit pies.
3. Meringue
It is made from beating egg whites and sugar.
4. Glazes
Glazes are thin, glossy, transparent coatings that give a shine to baked products and help prevent drying.
 The simplest glaze is a sugar syrup or diluted corn syrup brushed while hot onto coffee cakes or Danish pastries. Syrup
glazes may also contain gelatin or waxy maize starch.
 Fruit glazes for pastries, the most popular of which are apricot and red currant, are available commercially prepared.
They are melted, thinned with a little water, syrup, or liquor, and brushed on while hot. Fruit glazes may also be made by
melting apricot or other preserves and forcing them through a strainer. It helps to add melted, strained preserves to
commercial glazes because these products usually have little flavor.
 Chocolate glazes are usually melted chocolate containing additional fats or liquids, or both. They are applied warm and
set up to form a thin, shiny coating. Gelatin-based glazes, which include many fruit glazes, are usually applied only to the
tops of cakes and charlottes made in ring molds.
5. Simple sugar syrup
A syrup made one part sugar and one part water.
6. Whipped Cream
Cream that has been beaten with a whisk or similar utensil to incorporate air and produce expansion.
7. Custard is a thick, rich, creamy sweet or savory dessert, made mixtures of eggs or egg yolks, milk or cream,
flavorings (vanilla, nutmeg, etc.) and optionally, sweeteners (sugar, honey). Basic custards are thickened and set
by eggs alone. Custards are prepared in two ways: from gently cooking on the stovetop, called STIRRED or in the
oven, known as BAKED.
8. Buttercream is delicious, a combination of flavorful butter mixed with plenty of sugar (and, depending on the
recipe, some other ingredients) to produce a light, airy, and delightfully smooth finishing touch for cakes and
cupcakes.
There are many variations of buttercream formulas. We cover five basic kinds in this chapter:
1. Simple buttercreams are made by creaming together fat and confectioners’ sugar to the desired consistency and
lightness. A small quantity of egg whites, yolks, or whole eggs may be whipped in. (For safety, use only pasteurized
eggs.) Some formulas also include nonfat milk solids.
 Decorator’s buttercream (sometimes called rose paste) is a special type of simple buttercream used for
making flowers and other cake decorations. It is creamed only a little, at low speed, as too much air beaten into it
would make it unable to hold delicate shapes. Because shortening has a higher melting point than butter, it is
often used as the only fat in decorator’s buttercream, to give maximum stability to the finished décor. However,
when possible, a little butter may be included to improve the flavor.
2. Meringue-type buttercreams are a mixture of butter and meringue. These are very light icings. The most frequently
made of these kinds of buttercreams is Italian buttercream, made with Italian Meringue (p. 264). Swiss Meringue (p.
263) can also be used as the base for buttercream.
3. French buttercreams are prepared by beating a boiling syrup into beaten egg yolks, and whipping to a light foam.
Soft butter is then whipped in. These are very rich, but light, icings.
4. Pastry cream-type buttercream, in its simplest form, is made by mixing together equal parts thick pastry cream and
softened butter, and whipping until light. If more sweetness is desired, sifted confectioners’ sugar may be mixed in.
The recipe included in this chapter contains a lower proportion of butter than usual. To give it the necessary body, a
little gelatin is added. This type of preparation is better suited for use as a cake filling rather than an exterior icing.
5. Fondant-type buttercream is simple to make with only a few ingredients on hand. Simply cream together equal parts
fondant and butter. Flavor as desired.

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