Desserts

Desserts are variety of confectioneries such as

sweets, cakes, preserves and the like.

served at the final phase of a meal
can be classified as hot and cold desserts

HOT
DESSERTS

• served at lukewarm temperature

and higher (40°C and above).

• Ex. crepes, fritters, crunch, flambe,

fried fruits, baked fruits, souffle,

COLD
DESSERTS

• served from below room temperature

(20°C to 18°C) to chill and freeze.

• Ex. fruit salads, mousse, ice cream,

sherbets, fresh fruits with or without

dressings, cream and custards, and

some baked fruits.

TYPES
OF DESSERTS

PUDDING, PIES,
TARTS

a soft bread variety made of

bread softened in milk with egg

and sugar added.

Ex. bread pudding, Maja Blanca

PUDDING

PUDDING, PIES,
TARTS

are types of pastries consisting of

high proportions of fat, flour, and a

little water resulting to a tender,

and flaky crust with a variety of

fillings.

PIES

PUDDING, PIES,
TARTS

are small pies with a single crest

and open top and have fillings like

cooked custard, fruits, nuts, and

topped with meringue; in round or

boat shape.

TARTS

CAKES

are rich muffins that contain high

proportion of fat, sugar and eggs.

Ex. Custard and Ube rolls, fruit

cakes, chocolate marble cake,

chiffon cake

CAKES

CAKES

are small cakes that contain a high

proportion of fat, sugar and eggs.

They are heavy and tender with

different flavors.

Ex.

Banana

muffins,

Chocolate

muffins, Blueberry muffins

MUFFINS

CUSTARD
AND CREAMS

a tender and thickened mixture of

milk, eggs, and sugar molded in

flan molders and steam or baked;

topped with caramelized sugar.

Ex. Leche Flan

CUSTARD

CUSTARD
AND CREAMS

a milk product containing more fat

than milk itself.

(a) light cream- coffee, tea and

cereals

(b) medium cream- whipping cream

(c) heavy cream- fruit salads, cream

cakes

CREAM

are egg whites beaten to stiff stage

with sugar added gradually. It is

dropped on baking sheets using a

pastry bag and baked until light

gold in color.

MERINGUES

MERINGUES
AND CREPES

are very thin pancakes and are

served with fillings like fresh or

cooked fruits with whipped cream,

custard,

chocolate

cream,

ice

cream.

CREPES

MERINGUES
AND CREPES

Are pour batters with 1:1

ratio of flour and liquid.

Eggs and butter are

added to enrich the

flavor but with waffles,

more eggs are added

for tender and richer

product.

PANCAKES AND
WAFFLES

They have hollow shells

that

are

crispy

and

brown

outside

and

moist and soggy inside.

They contain rich sweet

and creamy fillings but

popovers

are

richer

than cream puffs.

CREAM PUFFS
AND POPOVERS

These

are

frozen

milk

products

made

with

cream

or

milk,

sugar,

flavoring, and stablizer like

gelatin and pectin.

Yogurt is made from whole,

low, fat or skim milk, mixed

with bacterial culture.

ICECREAM AND
SHERBETS

FRUITS
(fresh, cooked
or processed)

with high content of vitamins

and minerals; served with

cream or ice cream.

These

are

frozen

milk

products

made

with

cream

or

milk,

sugar,

flavoring, and stablizer like

gelatin and pectin.

Yogurt is made from whole,

low, fat or skim milk, mixed

with bacterial culture.

ICECREAM AND
SHERBETS

MARZIPAN

A confectioner basically made

of ground almonds,

confectioner sugar, and water.

It resembles a dough and can

be rolled in thin sheets to cover

cakes and dried fruits.

DOUGHNUTS AND
SHORTCAKES

made of soft dough leavened

with yeast and baking powder

and mixed with milk, sugar,

and shortening.

Shortcakes consist of biscuit

dough topped with fruits and

nuts folded in whipped cream.

SAUCE FOR
DESSERTS

SWEET SAUCE

• Sugar syrup- sugar and water to a

boil

• Fruit syrup- syrup drained from

canned fruits

• Fruit puree- blended flesh of ripe

fruits with sugar or syrup

CREAMY SAUCE

• Vanilla sauce- mixture of vanilla, milk,

eggs, sugar, whipped cream

• Sweet cream (cheese sauce)- heavy

cream, cream cheese, vanilla, sugar,

egg white

• Chantilly

cream-

whipping

cream,

confectioner sugar, egg white

BUTTERED

SAUCE

• Caramel sauce- butter, condensed

milk, brown sugar, syrup

• Hard sauce- butter, confectioner

sugar, brandy

• Hot fudge sauce- butter, sugar, milk,

cocoa, flour, salt

PRINCIPLES IN
PREPARING DESSERTS

• Select good quality fruits.
• Prepare fruits that easily

discolor at near serving time.

• Dessert salad are kept chilled

until served with dressing.

• Serve at right temperature.

FRADEL AND SPIES BAKING HOUSE

PRINCIPLES IN
PREPARING DESSERTS

• Use warmers and chillers to hold

the dessert for a period of time.

• Use canned pineapples for

pineapple dessert salad
because fresh ones leave bitter
taste to salad.

FRADEL AND SPIES BAKING HOUSE

PRINCIPLES IN
PREPARING DESSERTS

• Reduce acid concentration in

making gelatins because too
much acid destroys gelation.

• Adjust amount of starch in

relation to time of holding to
prevent undue thickening.

FRADEL AND SPIES BAKING HOUSE

PRINCIPLES IN
PREPARING DESSERTS

• Add cream of tartar to the dissolve

sugar before cooking to prevent
crystallization.

• Use the correct type of flour for

batter to prevent gluten formation
and attain right structure, texture,
volume.

FRADEL AND SPIES BAKING HOUSE

Thank You