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Chaud froid
translated means “hot-cold” the name refers to the fact that this sauce is
applied hot and served cold. The high gelatine content of the sauce makes it
possible to apply it to an item while still warm and flowing. As the cooling
sauce gels, it adheres to the product. It gives
a smooth, pristine surface and seals the item from the air.
The reasons for using chaud froid sauce are:-
The reasons for using chaud froid sauce are:-
1. Protection of an item from the air while sitting on a buffet.
2.The sauces act as a background on which to decorate.
Besides the chaufriod is adornment in itself.
3 The sauce can complement the flavour of the coated item
TYPES
The most common method of categorizing chaudfroid sauces is colour. There are a wide variety of additions made to chaudfroid sauces, depending on the intended end use. The result is a broad range of flavours and colours.
They may be classified as:-
(a)
Chaudfroid Blanche (White)
(b)
Chaudfroid ( Yellow)
(c)
Chaudfroid brune (brown)
(d)
Chaudfroid a l‟aurore(Red)
(e)
Chaudfroid vert (green)
(f)
Chaudfroid Mayonnaise
PRERERATION OF CHAUDFROID
Basic white
Chaudfroid yield: 2 cups.
Reduce 11/2 cup veloute and ½ cup mushroom fumet in a thick
bottomed sauté dish. Reduce over full heat stirring continuously, and then add
1¾ cup aspic and 2/3rd cup cream.
Continue reducing until the white sauce coats the back of the wooden
spoon. Ensure a good consistency by cooling a small quantity of sauce on ice,
if is not sufficiently firm, add a few more spoonfuls of aspic to it and reduce
again. Strain through a sieve or Muslim
cloth and stir until it reaches the desired consistency by cooling it on a bed of
ice
Yellow
Chaudfroid
Same as above
– a little turmeric powder is needed.
Red Chaudfroid- a‟l‟ aurora- To above add 50 gms. of fine tomato puree. Green Chaudfroid – Vert
To above add
fine puree of spinach. Brown
Chaufroid- brune.
Same as above-
only substitute Demi- glace for veloute Chaudfroid mayonnaise
To the
mayonnaise sauce a little gelatine may be needed to bring it to the right
consistency.
Precautions
whilst using chaudfroid
1
Food to be coated must be completely cooled or the
coating may not adhere to it.
2
The item to be coated must be placed on a rack and
must be coated with aspic to smoothen the surface.
3
First coat sides of the item then the
top.
4
The first layer must be allowed to set in a
refrigerator before the second coat is applied.
5
Do not coat too much – min. 2 mm.
6
If there are lumps remove coating and start all over again.
7
The coating must be firm before decorating.
8
All decorations must be dipped in aspic of before placing to avoid
falling off.
9
Aspic must be clear and transparent to show the designs clearly.
10
Food surface must be fairly dry when coating with
aspic or chaudfroid or it with run down.
11
Platters or mirrors must be used in proportion to the food to be displayed.
12
All food used must be edible.
13
If using silver platter it is better to coat the base with aspic.
14
The proportion of garnish must be in relation to the
size of the item to be decorated.
15
Planning and sketching of the layout must be done much in advance.
16
Avoid handling foods with your hands to often.
Tempering the Chaudfroid
Chaudfroid sauce should be tempered before applying.
Once the item has been properly prepped, the sauce may be tempered this is a
matter of bringing the temperature of the sauce by either slightly heating or
cooling, to a point which will allow the best, and easiest coating. The gel
takes place at approximately 85°F
The closer you can maintain the sauce to this temperature without it
getting too thick, the more evenly it will coat. It should take two to three
coats of chaudfroid for a smooth, glistening finish.
Chaudfroid that is too warm when applied
results in problems:-
1.
It tends to wash over the item leaving a very thin layer.
2.
If extremely warm it will melt away the layers already present.
3.
It increases the possibility of bubbles on the surface.
4.
It takes more time than necessary to
apply.
Chaudfroid which
is too cool (thick) when applied creates its own set of problems:-
1.
The sauce will not coat the item smoothly.
2.
It will form lumps.
3.
The layer of sauce will be too thick and uneven.
A sauce which is tempered to the right temperature will do
the following:-
1.
The sauce will be easy to manipulate.
2.
It will give a smooth even coating.
3.
It will make the application of the coating easier and more efficient.
There are two ways to apply chaud froid sauce. It can be either ladled on
the item or the item can be dipped into it.
Ø The ladling method is
suitable for both large and small items.
v Place the item(s) on a wire
rack over a clean sheet pan.
v Whilst lining small items on
the rack keep at least one inch space between
them.
v Ladle the tempered sauce
over small items using even strokes in one direction only.
v Try to cover each item
entirely with each pass.
v Avoid dripping on previously
coated items.
v Large
items, which cannot be covered in a single pass, must be started with the lower
areas first and finish with the higher areas.
Ø The dipping method is ideal
for smaller items e.g. timbales.
v Whichever
method of coating is used, the items should be refrigerated between each coat
and before final trimming
v After applying chaudfroid
the items must be TRIMMED for decoration
v Carefully remove the items
from the rack/screen.
v To create a
smooth even surface trim the bottom with a sharp paring knife dipped in hot
water. They are now ready for the FINAL STEP.
After decorations
they are chilled after which they are glazed with a single coat of well
tempered aspic jelly.
The final gaze of aspic keeps the chaud froid looking
fresh and sparking
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