Introduction to Dessert Making
The art of dessert making has been around since the dawn of civilization, with cakes, pies and cookies being among the oldest desserts known to man. Desserts are typically sweet, rich and decadent creations, designed to be a special treat after a meal. Over the centuries, bakers and confectioners have come up with an endless variety of desserts, from traditional baked goods to decadent confections and beyond. In this guide, we’ll take a look at various types of desserts and different techniques for making them. Whether you’re a novice baker or a professional confectioner, you’re sure to learn something new about the delightful art of dessert making.
Types of Desserts
Deciding which type of dessert to make depends largely on the occasion and ingredients you have on hand. Some of the most common types of desserts include:
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Baked Goods: Baked goods are arguably the oldest type of desserts, with some of the most famous examples including cakes, pies, tarts and muffins. Baked goods often use a variety of flour-based doughs, batters and creams, along with fruits, nuts and other ingredients.
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Frozen Desserts: Frozen desserts include ice cream, sorbet, frozen custard, granitas and a wide range of other delicious treats. Many frozen desserts are relatively simple to make, requiring only a few ingredients and a good quality ice cream maker.
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Puddings: Puddings are creamy and rich desserts that are usually served chilled or at room temperature. While custards, cremes and flans are technically considered puddings, this category also includes classic comfort desserts such as rice pudding and tapioca.
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Candy and Confections: Candies and confections such as truffles, caramel and marshmallows are some of the most luxurious and indulgent desserts you can make. These types of desserts often require more skill and precision than other types of desserts, as they are often made with emulsions and require careful tempering.
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Fruit-Based Desserts: Fruit-based desserts are incredibly versatile and can range from simple bowlfuls of fresh fruit to more complicated creations such as fruit tarts and crumbles. Fresh, seasonal fruits are the star of these desserts, often complimented by accompaniments such as batters, crumbles and sauces.
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Specialty Desserts: Specialty desserts are often reserved for special occasions, such as weddings and anniversaries. Specialty desserts can range from elaborate cakes and mousses to classic comfort desserts such as bread pudding and tiramisu.
Techniques for Making Desserts
Whether you’re a novice baker or an experienced confectioner, mastering the techniques used in dessert making is the key to creating delicious desserts. Here are some of the techniques used in baking and confectionery:
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Crust Making: Pies and tart shells require a crust, typically made with a combination of flour, fat and salt. The fat used in the crust can range from butter and lard to margarine and vegetable shortening. For savory pies, you can use a combination of savory flavors such as herbs and spices. For sweet pies, consider using spices such as cinnamon and nutmeg, or nuts, dried fruit and chocolate.
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Cake Making: There are a variety of techniques used in cake making, including the creaming method, the all-in-one method, the all-at-once method and the sponge method. The creaming method is arguably the most popular and involves creaming together butter and sugar before adding eggs, then adding a combination of dry and wet ingredients.
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Decorating Cakes: Once the cake is baked, it’s time to decorate it and make it look as delicious as it tastes. Common techniques for decorating cakes include icing, glazing, marzipan and ganache, along with a variety of special effects such as ruffles and fondant flowers.
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Pastry Making: Making puff, shortcrust and choux pastry requires skill, precision and practice. The basic principles behind pastry making involve cutting fat into the dry ingredients, then adding liquid while stirring with a spoon or fork. The dough should then be turned out onto a clean surface and kneaded before being rolled out and cut into shapes.
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Chocolate Work: Working with chocolate requires attention to detail and a good understanding of the science behind tempering chocolate. To ensure the chocolate is shiny, glossy and snaps cleanly, it must be tempered correctly, a process that requires melting the chocolate, cooling it to a specific temperature and then heating it back up again.
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Candy Making: Making confections such as truffles, caramels and fudge is an art that requires skill and precision. Care must be taken to ensure all ingredients are weighed accurately, and the temperature of the mixture must be carefully monitored to ensure it is not overheated or underheated.
Conclusion
Making desserts is a delightful art form that requires skill, creativity and practice. There are so many types of desserts, from simple baked goods to sophisticated confections, and a wide range of techniques that can be used to make them. Whether you’re a novice baker or experienced confectioner, following our guide and mastering these techniques can help you become a better dessert maker.
Once you’ve mastered the techniques and developed a better understanding of the science behind desserts, you’ll be able to create delicious creations that will tantalize the taste buds. With the right ingredients, skills and passion for dessert making, you can create truly amazing desserts for any occasion!