Whipped Cream - Wolfgang Puck BFAL0010 Bistro collection Manual

Whipped Cream

Makes 2 cups
INGREDIENTS
1 cup heavy cream— cold
1 tablespoon sugar (you may substitute artificial sweetener in place of the sugar)
2 teaspoons pure vanilla extract
METHOD
1 Insert the white cream paddle in the pitcher
2 Put all of the ingredients into Saucier, secure lid.
3 With heat switched to off, press the start button.
4 Set a timer for 1 minute and 30 seconds. At the end of that time,
or if machine stops on it's own first, you should have perfect fluffy
whipped cream.
SERVING SUGGESTIONS
Serve on fresh berries, or use on top of your hot cocoa. Try using different
flavored coffee syrups, like a tablespoon of raspberry syrup is wonderful to
top a slice of cheesecake.
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef
27
Crème Anglaise
Makes 2 cups
INGREDIENTS
1 1/2 cups heavy cream or half and half
1/3 cup sugar
6 large egg yolks
1 speck kosher salt
1/2 teaspoon pure vanilla extract
1 inch vanilla bean, halved and (scraped out seeds – optional)
METHOD
1 Insert the black sauce paddle in the pitcher
2 Place all of the ingredients into the Saucier and secure the lid.
3 With the heat turned to the on position, press start.
4 Set a timer for 5 minutes. Saucier will stop on its own.
5 Quickly pour sauce out of Saucier into a bowl.
a. To speed up the cooling time, place 5 ice cubes in a Ziploc bag
and place in Crème Anglaise. Intermittingly move the bag around to
insure even cooling. After cooling is complete discard the bag of ice.
6 Store sauce in an airtight container in the refrigerator for up to 3 days.
SERVING SUGGESTIONS
This sauce is fabulous served with poached pears; or pour it into an ice
cream machine for the perfect ice cream base
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef
28