Twelve ways with Creme Anglaise From our kitchen to yours...
Contents Introduction... 4 Chocolate croquant...7 Crème brûlée... 8 Egg nog...11 Clotted custard...12 Crème patissiere...15 Crème filling...16 Hot chocolate mousse...19 Raspberry souffle...20 Custard tart...23 Red berry and custard strudel... 24 Custard topping for viennoise...27 Vanilla bavarois... 28 Ingredients to inspire...31
Introduction Crème Anglaise - the highly versatile, classic dessert mix that no kitchen should be without! Made with vanilla seeds for a rich, premium taste, our Crème Anglaise Mix provides the perfect, luxourious sweet sauce. Since launching this gluten base in January 2017, our team of talented chefs have found so many uses for this product. Over the past year we ve seen this product be transformed into a wide range of quality desserts, suitable for every occasion. We wanted to prove just how versatile this product is so we asked our team to compile twelve of their favourite recipes into this handy book. the way so there is no need to worry if you aren t a pastry chef! Many of these recipes are gluten and suitable for vegetarians enabling you and your team to cater for a wider customer base. Share your creations with us on social media. Tweet @essentialcuisin or follow @chef.essential on Instagram and use the hashtag #TwelveWaysWithCremeAnglaise Let s get started! Team Essential You ll find simple classics such as our fantastic Crème Brûlée to more complex recipes like our vibrant Raspberry Soufflé, each following a step-by-step guide with handy hints and tips along 4
Gluten Chocolate croquant PREP TIME 5 MINS COOKING TIME 5 MINS 10 1ltr whole milk 170g Essential Cuisine 1kg dark chocolate 500ml double cream 1. Mix a drop of milk with the Essential Cuisine to form a thin paste 2. Bring the rest of the milk to the boil 3. Pour half the milk onto the base mix and whisk until all dissolved, pour back into the milk and return to the heat 4. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon 5. Pour this onto the chocolate and stir until the chocolate has dissolved, put aside to cool 6. Semi whip the cream until it forms soft peaks, gently fold this into the chocolate mixture and spoon or pipe into glasses or ramekins 7. Chill overnight until set Add a little homemade honeycomb for little extra crunch! 7
Creme brulee PREP TIME 1 HOUR COOKING TIME 5 MINS 10 Gluten 340g Essential Cuisine 1ltr full fat milk 1ltr double cream Sugar for caramelising 1. Mix the cream and milk 2. In a bowl whisk the Essential Cuisine Crème Anglaise Mix with 100ml of the liquid to form a slurry. Add any flavourings to this 3. In a pan bring the rest of the liquid to the boil. Pour half onto the slurry, whisking until all has dissolved. Pour back into the rest of the liquid and return to the boil for 2 minutes whisking constantly 4. Pour into ramekins, leaving at room temperature until cool enough to put in the fridge 5. When needed, sprinkle with sugar and melt with a gas gun, being careful as the sugar is hot enough to burn Add a spoonful of chocolate powder to the dry mix to get a nice chocolate brûlée! 8
Gluten Egg nog PREP TIME 5 MINS COOKING TIME 5 MINS 10 2ltrs whole milk 340g Essential Cuisine 10 egg whites Ground cinnamon and nutmeg 1. Mix 100ml milk with the Essential Cuisine, a pinch of ground nutmeg and cinnamon 2. Bring the rest of the milk to the boil 3. Pour half the milk onto the base mix and whisk until all dissolved 4. Pour back into the milk and return to the heat 5. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon 6. Pour into a heat proof container so the residue heat doesn t burn the custard, leave in the fridge overnight 7. When about to serve, whisk the egg whites. These must be from good quality eggs as they are served raw 8. Gently fold the egg whites in to the Essential Cuisine Crème Anglaise base 9. Pour into glasses and sprinkle with cinnamon A perfect Christmas drink. Great with or without the cinnamon or nutmeg 11
Clotted custard PREP TIME 5 MINS COOKING TIME 5 MINS 10 Serving suggestion Gluten 1 litre whole milk 170g Essential Cuisine Creme Anglaise Mix 1. Mix 50ml milk with the Essential Cuisine 2. Bring the rest of the milk and the cream to the boil 3. Pour half the milk onto the base mix and whisk until all dissolved. Pour back into the milk and return to the heat 4. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon 5. Remove from the pan to avoid burning the mixture. Chill until ready to use, and it will thicken like clotted cream The perfect accompaniment for scones! 12
Gluten Serving suggestion Creme patissiere PREP TIME 5 MINS COOKING TIME 5 MINS 10 500ml whole milk 85g Essential Cuisine Creme Anglaise Mix 40g cornflour 250ml double cream 1. Mix the Essential Cuisine Crème Anglaise Mix and the cornflour 2. Bring the milk to the boil 3. Pour half the milk onto the Essential Cuisine Crème Anglaise and cornflour mix and whisk until all dissolved 4. Pour back into the remaining milk and return to the heat 5. Bring back to the boil and stir constantly for 1 minute or until the mixture thickens and coats the back of the spoon 6. Remove from the pan onto a lined tray so to avoid the residue heat burning the mixture 7. Chill until ready to use 8. When cold, fold in the semi whipped cream A classic dessert filling, perfect for cakes and pastries! 15
Creme filling PREP TIME 5 MINS COOKING TIME 5 MINS 10 Serving suggestion Gluten 375ml double cream 250ml full fat milk 85g Essential Cuisine 1. Mix the Essential Cuisine Crème Anglaise Mix with the milk 2. Bring to the boil, whisking constantly. Simmer for 1 minute 3. Remove from the heat and allow to cool 4. Semi whip the cream and fold into the cold Essential Cuisine Use instead of cream for pastries, meringues and cakes! 16
Gluten Hot chocolate mousse PREP TIME 5 MINS COOKING TIME 5 MINS 10 500ml whole milk 85g Essential Cuisine 125g dark chocolate 1. Mix a drop of the milk with the Essential Cuisine to form a thin paste 2. Bring the rest of the milk to the boil 3. Pour half the milk onto the base mix and whisk until all dissolved 4. Pour back into the milk and return to the heat 5. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon 6. Pour this onto the chocolate and stir until the chocolate has dissolved 7. Pour into an espuma gun, use while still warm Why not try serving in espresso cups? 19
Raspberry Souffle PREP TIME 25 MINS COOKING TIME 45 MINS 10 Gluten CREME PATISSIERE 250ml whole milk 45g Essential Cuisine 20g cornflour 100g frozen raspberries MERINGUE 6 egg whites 50g caster sugar 1. Mix the milk with the Essential Cuisne and the cornflour 2. Bring the milk mix to the boil, stir constantly for 1 minute or until the mixture thickens and coats the back of the spoon 3. Remove from the pan onto a lined tray to avoid the residue heat burning the mixture. Chill until ready to use 4. Heat the raspberries slowly in a pan with a drop of water and a spoonful of sugar until soft and mushy. Blitz in a food processor until smooth. Pass through a chinois and cool 5. When the fruit is cool, whisk into the crème patissiere mix 6. Brush 10 ramekins with melted butter and then coat with caster sugar 7. Whisk the egg whites until soft peaks are formed. Slowly whisk in the sugar until you make a meringue 8. In a separate bowl, whisk a third of the meringue into a dessertspoon full of the crème patissiere mix. Gently incorporate the next third of the meringue. This must be done slowly to keep the air in the meringue. If beaten too hard the soufflé will not rise. Lastly gently fold in the remaining meringue 9. Spoon gently into the lined ramekins. Fill to the top and flatten with a palette knife 10. Run your thumb nail around the edge of the ramekin to loosen the mixture from the edge. This will enable the soufflé to rise straight up and not get stuck 11. Bake at 190 c for about 6-8 minutes until brown on top and has risen. Serve immediately, remembering the ramekins will be hot Experiment with flavours by making different purees, or by adding cocoa powder to the crème patissiere mix! 20
Custard tart PREP TIME 1 HOUR COOKING TIME 1 HOUR 10 This tart is delicious with or without nutmeg sprinkled on top! SWEET PASTRY 250g soft unsweetened butter 180g caster sugar 2 large eggs 500g plain flour Pinch of salt CUSTARD TART FILLING 1ltr full fat milk 170g Essential Cuisine 2 large eggs Nutmeg for sprinkling 1. For the sweet pastry beat the sugar and butter together until smooth and creamy. Gradually add the eggs. Slowly add the sifted flour and salt until it all comes together as a crumbly dough 2. Remove from the bowl and gently knead until it becomes smooth. Be careful to not over work as it will become too soft. Wrap in clingfilm and rest in the fridge for at least 1 hour 3. Brush an 8 inch cake tin with soft butter and dust with flour. Line the tin with the pastry, then line with clingfilm and fill with baking beans or old rice 4. Bake at 190 c for 5-8 minutes until the sides have started to colour and go hard. Reduce the temperature to 170 c for about 20 mins. Remove the beans and clingfilm and finish baking on 150 c until the whole base is lightly coloured and hard to the touch 5. For the filling, mix 25 ml milk with the Essential Cuisine. Bring the rest of the milk to the boil. Pour half the milk onto the base mix and whisk until all dissolved 6. Pour back into the milk and return to the heat. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon 7. Remove from the heat and quickly whisk in the beaten eggs and pour into the cooked pastry. Fill right to the top, being careful to not over fill. Sprinkle with nutmeg if desired 8. Bake at 180 c for about 40-45 minutes or until the mix is hard with a slight wobble to it. Remove from the heat and leave to cool. Do not put straight into the fridge as this will cause it to crack. Once cool, remove from the ring, slice and serve 23
Red berry and custard strudel PREP TIME 25 MINS COOKING TIME 20 MINS 10 1 ready rolled puff pastry 500g frozen mixed berries 100g sugar 250ml full fat milk 85g Essential Cuisine 1 egg for egg wash 1. Mix the Essential Cuisine Crème Anglaise Mix with the milk 2. Bring to the boil, whisking constantly. Simmer for 1 minute 3. Remove from the heat and allow to cool 4. Place the berries in a heavy bottom pan. Sprinkle with the sugar and simmer until the juice has come out of the frozen berries and reduced by half. Strain 5. In the center of the pastry, make a line of berries 6. Spoon the Essential Cuisine Crème Anglaise Mix down the center and cover with more berries 7. Egg wash the edges of the pastry and fold over to make a tight seal. Egg wash the outside and bake at 180 C for about 25-35 minutes Add zest or liquor to change the taste or try with apple compote! 24
Gluten Custard topping for viennoise PREP TIME 2 MINS COOKING TIME 5 MINS 10 250ml full fat milk 85g Essential Cuisine 1. Mix the Essential Cuisine Crème Anglaise Mix with the milk 2. Bring to the boil, whisking constantly. Simmer for 1 minute 3. Remove from the heat and allow to cool Add zest or liquor to change the taste. Use for topping all viennoise pastry before baking or for filling strudels 27
Vanilla bavarois PREP TIME 10 MINS COOKING TIME 1 HOUR 10 Serving suggestion Gluten 1ltr whole milk 170g Essential Cuisine 10g gelatin leaves 1. Soak the gelatine leaves in cold water until soft, about 4-5 minutes 2. Mix 50ml milk with the Essential Cuisine 3. Bring the rest of the milk to the boil 4. Pour half the milk onto the base mix and whisk until all dissolved 5. Pour back into the milk and return to the heat 6. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon 7. Squeeze the water out of the gelatin leaves and whisk into the custard base 8. Remove from the heat and pour into metal rings 9. Chill until ready to use The secret for this dessert is to make sure it has a wobble! 28
Ingredients to inspire New Premier jus Our Veal, Red Wine, Chicken, Vegetable and Lamb bases give you the quality of a traditional 5 star jus in minutes. This highly versatile, gluten range will eliminate the time spent preparing costly ingredients without compromising on taste. What s more, this range is from MSG and preservatives. Find out more online! The Sauce Collection Our British-made, gluten collection of concentrated sauce bases help chefs keep creativity in the kitchen whilst offering the speed of a pre-prepared ingredient. Our Peppercorn sauce base contains a blend of beef and veal stocks, cracked black pepper and a splash of brandy. The versatile Wild Mushroom base contains hand picked ceps from wild forests. Find out more on our website. EAT STREET The worlds most exciting stree t food, from our kitchen to you rs. Find our more about our full range www.essentialcuisine.com advice@essentialcuisine.com 01606 541 490 Signature range Looking for more inspiration? We hope you ve enjoyed this recipe book, why not check out our other handy recipe books on our website, all incorporating the freshest, seasonal ingredients and of course the best range of stocks, glaces and Asian bases! Download them for FREE today! Made from 100% natural ingredients our Reduced Chicken Stock has a naturally occurring gelatinous sticky mouth feel, with all the attributes of a kitchen-made stock. For a chicken cream sauce simply sweat some shallots in a little butter, add and reduce white wine, add our chicken stock and finish with double cream, season and garnish. Find out more about the rest of the range online! @essentialcuisin @chef.essential Essential Cuisine 30 31
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