Dessert-Sauce on Recipe Book

Caramel Sauce

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Sugar g

Ingredient	Baker's %	Weight (g)
Sugar	100.00	0.00
Butter	38.60	0.00
Heavy Cream	36.00	0.00
Water	26.80	0.00
Corn Syrup	18.60	0.00
Vanilla Extract	4.54	0.00
Kosher Salt	2.50	0.00
Total	227.04	0.00

Process #

In saucepan, combine water, sugar, corn syrup.
Mix well.
Add medium heat.
Stir until sugar dissolves and liquid is clear.
Only swirl henceforth to prevent crystals.
Once begin to color, swirl often to prevent local caramelization.
Heat to ≈390 °F, dark golden, until first whisps of smoke.
Halt cooking immediately, remove from heat.

Notes #

220 g sugar makes 2 c. caramel.
Modifications:
- original recipe 4.36% kosher salt.
- changed to 2.5% (better).

Chocolate Ganache

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Ingredient	Baker's %	Weight (g)
Dark Chocolate	100.00	0.00
Heavy Cream	105.00	0.00
Total	205.00	0.00

Process #

Heat heavy cream to 100 °F.
Pour over chocolate chips, stirring.

Notes #

Hot Fudge V1

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Sugar g

Ingredient	Baker's %	Weight (g)
Sugar	100.00	0.00
Semisweet Chocolate	151.00	0.00
Heavy Cream	116.00	0.00
Corn Syrup, Light	105.00	0.00
Shortening	16.00	0.00
Vanilla Extract	1.00	0.00
Total	489.00	0.00

Process #

Combine all except vanilla, chocolate.
Boil, remove from heat.
Add chocolate, vanilla.
Stir.

Notes #

Hot Fudge V2

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Water g

Ingredient	Baker's %	Weight (g)
Water	29.70	0.00
Oil	22.00	0.00
Sugar	15.00	0.00
Dark Cocoa Powder	12.75	0.00
Light Brown Sugar	10.00	0.00
Bittersweet Chocolate	6.00	0.00
Nonfat Milk Powder	3.40	0.00
Liquid Soy Lecithin	0.50	0.00
Vanilla Extract	0.25	0.00
Salt	0.15	0.00
Total	99.75	0.00

Process #

Combine all except vanilla, chocolate, cocoa.
Boil, remove from heat.
Add chocolate, vanilla.
Stir.

Notes #

Lemon Curd

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Sugar g

Ingredient	Baker's %	Weight (g)
Sugar	100.00	0.00
Lemon Juice	50.00	0.00
Egg Yolk	48.89	0.00
Butter	40.00	0.00
Lemon Zest	3.33	0.00
Total	242.22	0.00

Process #

Combine sugar, egg yolks, lemon juice, and lemon zest in a stainless steel bowl over a double boiler.
Stir occasionally until the mixture thickens to a ketchup-like consistency.
Remove from heat and strain into a clean container.
Add butter at 90°F (32°C) to 95°F (35°C) and blend with an immersion blender.
Cover to the surface and refrigerate.

Notes #

Pumpkin Ganache

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Pumpkin Puree g

Ingredient	Baker's %	Weight (g)
Pumpkin Puree	100.00	0.00
White Chocolate	54.00	0.00
Heavy Cream	27.50	0.00
Glucose	15.70	0.00
Butter	8.63	0.00
Cinnamon	0.55	0.00
Kosher Salt	0.45	0.00
Cardamom	0.30	0.00
Allspice	0.12	0.00
Ginger	0.12	0.00
Clove	0.02	0.00
Total	207.39	0.00

Process #

Spread pumpkin over parchment-lined half size baking sheet.
Roast 1 hr at 325 °F until pumpkin reduced by 40%.
Add chocolate chips to a mixing bowl.
Combine cream, glucose, butter in pot.
Bring to the boil.
Pour over white chocolate.
Let sit for 1 min.
Add roasted pumpkin, spices, salt to mixture.
Stir, immersion blend until totally smooth.
Pour into shells warm.

Notes #

29 oz can = 822.136 g
822 g -> 500 g ≈40% reduction

Whipped Cream

Mon, 01 Jan 0001 00:00:00 +0000

Ingredients #

Ingredient	Baker's %	Weight (g)
Heavy Cream	100.00	0.00
Sugar	8.00	0.00
Gelatin	1.00	0.00
Total	109.00	0.00

Process #

Whip 80% amount heavy cream mixture to soft peaks.
Reserve this cold.
Combine remaining 20% heavy cream with sugar, gelatin.
Allow gelatin to bloom 6 min.
Heat to 125 °F.
Remove from heat
Stream into cold whipped cream, whipping on medium speed.
Finish incorporating with spatula.

Notes #

For cinnamon flavor, add 1.1% by weight of heavy cream.