Warm Desserts

• Soufflés are baked and served in a cocotte or as it is also called, a soufflé dish. Once they are baked, they must be served at once, as otherwise they will collapse. We have two types of soufflés the savory and sweet ones.

  Savory soufflés can be flavored with cheese, vegetables like spinach and seafood.

  Sweet soufflés can be flavored with vanilla, chocolate, coffee, fruits like apples and pears, liqueurs or spirits.
• Warm puddings are baked in a mold and then un-molded by turning them upside down. They follow the same preparation as soufflés; however they contain more egg yolks and flour.
• Common molded puddings are:

   Diplomat pudding

   Rice soufflé pudding

   Hot baked almond pudding

   Soufflé pudding

   Cottage cheese soufflé pudding

   Chocolate chip pudding
• English puddings are baked and served in the baking container. English puddings are always a combination of milk, egg, sugar and carbohydrates like bread or grains. When preparing an English pudding with grains like rice or semolina, the sugar is only added at the end, when the grains are cooked.
• Common English puddings are:

   Bread and butter pudding

   Semolina pudding

   Rice pudding

   Plum pudding
• Sweet Yeast Dough Desserts

  The characteristic of this dessert is that their dough is very light. The sweet yeast dough desserts are either baked, deep fat fried or can also be steamed.
• Common sweet yeast dough desserts are:

   Savarins

   Babas

   Steamed dumpling
• Sweet omelets are quite different in composition of ingredients from each other. They can be served in combination with marmalade, fruits and ice cream.
• Omelet Stephanie

  The omelet batter is baked in the oven in a round frying pan. Once baked, one half is covered with marmalade or fresh fruits, then folded and served immediately.
• Puffed omelet

  The omelet batter is piped onto a buttered plate, then dusted with confectioner’s sugar, baked in the oven and after baking, dusted again with confectioner’s sugar and served at once.
• The surprise omelet is a combination of sugar and alcohol marinated fruits and ice cream, which are covered with a soufflé batter, then quickly baked in a hot oven, dusted with powder sugar and served immediately.
• A crepe batter is a mixture of eggs, sugar, milk, flour and fat.
• Fritters are deep fat fried goods which can be made with batter or choux paste.

  Fritters made with batter are usually apple, apricot or pineapple fritters. The fruits are marinated and then drained and coated with the batter, fried and served immediately. Fritters made with choux paste are piped or molded and then fried in hot oil.
• Turnovers are baked goods, wherein fruits, jam or fresh cheeses are folded into a dough like puff pastry or pie dough. The edges are then well sealed to prevent it from popping open and spilling out the filling.
• Warm Fruit Desserts

  Warm fruit desserts are a combination of dough or bread filled with fruits or other fillings and then they are baked.
• Warm desserts

  • Souffles
  • molded puddings
  • english pudding
  • sweet yeast dough
  • sweet omelet
  • panckes or crepes
  • fritters turn overs
  • warm fruit dessert