Quick Reference — Block 49–50: Pastry — Desserts

Block 49 — Dessert Techniques

Session	Preparation	Key Technique	Critical Point
Session 206	Caramel + Crème Anglaise + Coulis	Three sauce mechanisms	Read color for caramel; nappe for anglaise
Session 207	Crème Brûlée	Baked custard; water bath; torch	160–165°F; cool 2+ hrs before torching
Session 208	Panna Cotta	Gelatin bloom; precise ratio	Set 4+ hrs; should quiver, not bounce
Session 209	Chocolate Mousse	Egg white foam; fold without deflating	Cool chocolate before adding whites
Service 52	PROJECT: Layer Cake	Génoise layers; crumb coat; buttercream	Bake layers a day ahead

Session	Preparation	Key Technique	Critical Point
Session 243	No-Churn Ice Cream	Condensed milk + whipped cream	Freeze 6+ hrs; denser than churned
Session 244	Sorbet + Granita	Sugar/acid ratio; crystal control	Too little sugar = rock-hard
Session 245	Tempered Chocolate + Ganache	Crystal structure; emulsion	115°F → 82°F → 88°F (dark)
Service 57	Grand Dessert Tasting	Multi-dessert plating	4+ preparations; plate with intention

Dessert	Set By	Key Ratio	Texture
Crème brûlée	Egg protein coagulation	5–6 yolks / 500ml cream	Dense, silky, firm
Panna cotta	Gelatin	~2 tsp / 500ml liquid	Quivering, delicate
Chocolate mousse	Egg white foam + chocolate set	3 whites / 200g chocolate	Airy, rich
No-churn ice cream	Freeze + sugar depression	1 can condensed milk / 2 cups cream	Dense, scoopable
Sorbet	Freeze + sugar	~25% sugar by weight	Smooth, bright
Granita	Freeze + scrape	~20% sugar	Icy, crystalline

Chocolate	Melt To	Cool To	Work At
Dark (60–70%)	115°F / 46°C	82°F / 28°C	88–90°F / 31–32°C
Milk	113°F / 45°C	80°F / 27°C	86–88°F / 30–31°C
White	110°F / 43°C	78°F / 26°C	82–84°F / 28–29°C