Chocolate Sauce

Chocolate Sauce : The chocolate sauce is needed for topping of ice-creams and desserts and flavoring of buttercream and pastry-cream but this is also available also-called self-product and purchased in large vins from food supplier if so desired.

If you want to make your own Chocolate Sauce, you can follow the instructions making the Chocolate Sauce in below.

Chocolate sauce

Ingredients:

1. cocoa powder 50 grm
2. sugar 100 grm
3. egg yolks 4
4. dark chocolate 400 grm
5. water 1 lt

How to cook:

Boil 1 lt water in a sauce or copper pan, add 50 gr sugar, 4 egg yolks. Mix with a whisk and pour carefully one ladle of the hot water to the mixture. Stir the water and pour the chocolate mixture in aslow flow into the boiling water. Mix for approx one  minute and remove from the fire.

Further, cut 400 grm dark chocolate in asmall cubes and add to the sauce, stir until the chocolate pieces are dissolved. Pour into a glass or bowl for cooling in the refrigerator until needed. Chocolate sauce ready to be used as a complement to your meal. Posted by Pastry Bakery Recipes.

Posted in: cream and sauce

Lemon Cream

Lemon Cream : The lemon cream as it is for further use in the pastry, lemon cream is used in the French pastries and for desserts.

Ingredients:

1. lemon 5 pcs
2. sugar 500 grm
3. butter 300 grm
4. eggs 4
5. eggs yolks 6
6. little of lemon flavor

How to cook :

Cut from 5 pcs lemon or paper thin pieces out of the rind or use a zest knife , do not cut the whitas of the  rind as the cream would become bitter when heated. Place sugar, butter, eggs, juice of the lemons or limes into a pan (preferable made of copper), add little of lemon flavor. To the boiling point with the continuous stirring of a whisk.

Remove Lemon Cream immediately from the fire and continous mixing for one minute, pour into a strainer or a cloth squeeze the  the mixture through. Place in a stainless steel or earther ware bowl. Leave to cool and store in the refrigerator until used.

Same recipe and method can be used for orange crem. instead of four lemons 1 1/2 cl, orange concentrate is used, or the juice of 6 oranges with additional 3 egg yolks. This articles posted by Pastry Bakery Recipes.

Posted in: cream and sauce

Vanilla Sauce

The vanilla sauce is used for toppings or desserts or accompanied in abowl or saucer and separately served. This recipes vanilla sauce most purposes for up to 30 persons.

Vanilla Sauce

Ingredients :

1.  milk 1 litter
2. custard powder 25 grm
3. sugar 150 grm 
4. egg yolks 4
5. dairy cream 1 dl in a bowl
6. yellow color a drop, if desired

how to cook : boiled 1 lt milk in a sauce or copper pan, this mixture into the boiling milk under constantly stirring with a whisk. Cook until the sauce bubbles, and remove from the fire. Pour into a bain-marie, if the sauce is served hot.

This vanilla sauce can be enriched with alcohols, liquors, melted chocolate, infused instant coffee, etc.

If the sauce shows the thick for the purpose used, thin it with additional milk, liquor, cream, etc. Good luck with this recipe vanilla sauce, and prove that you are a woman super woman who can do anything for the happiness of your family. This articles posted by Pastry Bakery Recipes.

Posted in: cream and sauce