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1.Provide 1 menu example with a recipe card, listing the production steps for each of thefollowing types of dessert.Include an appropriate garnish and a different sauce or accompaniment for each dessert.•Tart•Crème brûlée•Ice cream•Fritters•Sabayon•Pudding•Soufflé•Fruit pie Bavarois•CrêpesCategoryMenu exampleGarnishAccompanimentRecipeattachedTartFruit tartletsChocolateStrawberry sauceYesCrème brûléeVanilla-beancrème BruleeBrown sugarAccompanimentcomes with agarnish of its ownYesIce creamVaniila ice creamRoastedpeanutschocolate soilYesFrittersApple frittersApricots,Anglaise sauceVanilla ice creamYesSabayonHoney sabayonFruitsSabayonYesPuddingSelf-saucingchocolatepuddingCocoa andcreamCocoa and creamYesSoufflésouffleFruit and creamPassionfruitYesFruit pieLemon meringuepieMint leaveVanilla ice creamYesBavaroisStrawberrybavaroisCream,strawberry andmintIce creamYesCrêpesCrepes soufflewith grandmarinerOrangesegmentsHoneyYesMousseHoneycombmousseChocolatedacquoiseHazelnut icecreamYes
1.fr Fruit tartlets: Heat 1/2 cup of apricot preserves, 1 tbsp brandy and 1 tbsp water ina bowl. Mix together and strain. Whip up your chipped pastry cream until it’ssmooth. Transfer to a piping bag and fill your cooled tart shell. Place your fruit in thetart. Try and make a fun grouping with lots of colors. Brush the fruit with the apricotjam mixture. This will help preserve the fruit and give it a beautiful glossy shine.\2. Vanilla-bean crème BruléeHeat oven to 150°C. Place) capacity ovenproof plates in a big roasting pan. Place cream in anaverage pan. Scrape the seeds from the vanilla bean into the cream, and add the bean to thecream mixture. Place over medium heat and bring to a simmer.Whisk egg yolks and caster sugar together in a bowl then slowly whisk the cream into the egg-yolk mixture until well joint. Pour evenly among the prepared dishes. Pour enough boiling waterinto the roasting pan to reach halfway up the sides of the dishes then bake in oven for 30minutes.Transfer the dishes onto an oven tray and set aside for 30 minutes to cool. Cover with plasticwrap and place in the refrigerator for around 4 hours to cold.3 ice cream-Place the cream and milk in a saucepan. Scrape in the vanilla seeds and add the bean,too. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse. Placethe egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale.Carefully pour the milk over, then return to a clean saucepan.Cook over low heat, stirring, for about five minutes until it is slightly thickened and coatsthe back of a wooden spoon. (This simple custard forms the basis of a classic ice-creamrecipe.)Set aside to cool, then refrigerate for 30 minutes.