Introduction
Desserts! Sweet, delicious, and often intricate cakes, cookies, pastries, custards, ice creams, and puddings. It's a hallmark dish of any great meal, and knowing the science of desserts can help you to create eating experiences that your guests will treasure for years to come. Understanding the complex techniques and methods behind making the perfect desserts will ensure the highest level of quality for your treats.
In this guide, we'll explore some of the history behind desserts, the chemistry that makes them taste so good, the various methods used to achieve certain textural and flavor profiles, and tips to help you on your own special pastry journey. Let's get started!
The History of Desserts
Desserts have a long, proud history and the earliest written accounts of them can be found in Ancient Mesopotamia. Early accounts trickle down to the early 1800s when German scholars began to systematically describe the various categories of cakes, cookies, custards, and other dishes that we recognize and enjoy today.
During the 19th century, sugar became widely accessible as a commodity, leading to a whole host of sophisticated, inventive desserts. Experimental bakers and confectioners started combining ingredients and techniques, inventing, pioneering, and testing new recipes and ideas.
French desserts gained worldwide fame in the early 20th century and remain popular today. Chefs from France paved the way for the techniques we use today, developing what we now consider to be classic recipes.
The Chemistry Behind Delicious Desserts
The chemistry of baking is a complex and intricate process, but understanding the basics of it will help you to create amazing desserts that'll tantalize the senses of your guests. Here are some of the basic molecules, flavors, and textural components to consider when baking.
Molecules It's the combination of specific molecules that identify various flavors, textures, and aromas. Molecules from fats create flaky, layered biscuits, while molecules from sugars trigger caramelization which leads to sweet and complex flavors. Baked goods full of proteins will produce chewy textures and certain volatile compounds lead to distinctly sweet aromas.
Ingredients Ingredients are the foundation of all good desserts and understanding them is essential. The most important thing to remember is that certain ingredients perform specific functions in your recipes. For example, sugar must be added in the right proportions to help steam form pockets and result in cakes with a light and fluffy texture.
Flavors A number of ingredients interact to create a variety of flavors. Milk, cream, butter, eggs, and other dairy products create a delicious base, while fruits, nuts, spices, and flavorings will give your desserts a unique and tantalizing taste. The right combination of flavors can lead to sweet, savory, and complex taste sensations that will make your treats truly special.
Textures Baked goods contain a lot of fat and sugar, both of which work together to produce a certain texture. When it comes to baking desserts, there are a few textures you'll want to be aware of. Cake-like desserts have delicate and airy layers, fudgy cakes will have a creamy and chewy texture, pies often have a dense and flaky crust, and custards have a smooth and creamy consistency.
Methods for Perfect Results
Having a basic understanding of the chemistry and ingredients that go into creating delicious desserts, it's time to look at the different methods used to create them. Here's a brief overview of some of the techniques pastry chefs use to achieve their desired results.
Creaming Method
This is a method for making cakes that produces an airy and delicate finished product. It begins with creaming together the butter and sugar until the mixture is light, pale, and creamy, and then adding the eggs one at a time until each is fully incorporated. The dry ingredients are then added in increments and then folded into the batter. The creaming method is one of the most commonly used when baking cakes.
Folding Method
This method is used to incorporate air into batters or doughs. For cakes, it generally involves folding in the dry ingredients into the wet mixture until everything is combined. For pastry dough, it consists of kneading the dough and then folding in butter and sugar. This method is essential for creating light, airy, and fluffy textures.
Cold Method
This method is used to produce crunchy textures for some cookies, pastries, and other desserts. It involves mixing ingredients together using a cold technique to keep the butter from melting and forming a dough. For simple desserts like shortbread, this method is ideal as it avoids overworking the dough which would produce a tough texture.
No-Bake Method
This method involves making desserts without baking them. It is perfect for creamy, silky, and rich desserts like mousses, custards, and puddings. It utilizes heat-sensitive ingredients like eggs and cheese to form creamy mixtures, while thickening agents like gelatin and cornstarch are used to bind the ingredients and create a desired texture.
Caramelization Method
This is an important step for producing signature flavors in desserts. It is a form of heating sugar until it produces a brown color and unique flavor. It can be used to make a variety of desserts such as crème brûlée and tarts. Caramelization is also an essential step for making toffee and many other sweets.
Cooling and Presentation Tips
Knowing the methods and techniques behind making desserts is essential, but don't forget to cool them off and present them properly. Here are some tips to help you with the finishing touches.
- Make sure to cool pastries and cakes for at least 15 minutes, but for the best results, allow them to cool for at least a few hours before serving.
- Use a variety of platters, bowls, and stands to present your desserts in their full glory.
- Include a variety of fruit, nuts, and edible flowers to make your desserts look extra enticing.
- Cut pies, cakes, cookies, and other desserts into the most appealing shapes you can make.
- Include some elegant touches like edible gold leaf, flowers, fruit zest, and drizzles of chocolate or caramel.
Conclusion
Desserts are an essential dish of any meal and knowing the science behind them can help you to create amazing treats that your friends and guests will love. By understanding the history, chemistry, and methods of desserts, you'll be able to create a variety of flavors, textures, and presentations. Our guide has provided an overview of what you need to know to get the most out of your own pastry journey. Now it's time for you to get baking!