Creme Chantilly (Chantilly cream)

1 qt heavy cream - chilled well
3 oz powdered sugar
2 tsp vanilla extract

1. Place the cream in a chilled mixing bowl. Using a balloon whisk, whisk the cream until slightly thickened.
2. Add the sugar and vanilla and continue whisking to the desired consistency. The cream should be smooth and light, not grainy. Do not over whip
3. Creme Chantilly may be stored in the refrigerator for several hours. If the cream begins to soften, gently re-whip as necessary.

Creme Anglaise

2 lbs whipping cream
6 oz egg yolks
8 oz sugar
Vanilla or Vanilla bean - to taste

Tools:
Ice bath
Stainless steel sauce pan
fine chinos
High heat spatula

1. Use clean, sanitized equipment and follow strict sanitation procedures. Egg mixtures are good breeding grounds for bacteria that cause food poisoning.
2. Bring cream to a boil - add vanilla bean at this time
3. In a separate bowl mix yolk and sugar - just before needed
4. Slowly beat the hot milk into the beaten eggs sugar. This raises the temperature of the eggs gradually and helps prevent curdling.
5. Heat the mixture slowly, stirring constantly, in order to prevent curdling.
6. To test doneness there are 2 methods
- Check temp - 185 degree (never let it hit 190 or above)
- When the mixture lightly coats the back of a spoon instead of running off.
7. Immediately cool the sauce by setting the pan or bowl in ice water. Stir occasionally to cool. Strain through a fine chinos.
8. if the sauce accidentally curdles, it is sometimes possible to save it. Immediately stir in 1 or 2 oz cold milk, transfer sauce to a blender and blend on high

Chocolate Mousse

In a double boiler mix the following till it reaches 145 degree. Remove from heat and place on ice bath stirring occasionally till cool to the touch but not firm

12 oz chocolate chips semi sweet
2 oz bittersweet chocolate
2/3 cup hot coffee (1/3 cup for thick filling)
4 egg yolks (2 whole eggs may be substituted)

Whip the below ingredients to medium peaks and fold into the chocolate sauce listed above

1/2 cup powdered sugar
1 tsp vanilla
1 1/2 cup whipping cream (whip to medium peaks)

Spoon into desired containers
Chill and garnish

Chocolate Covered Cherries

3 large jars (1/2 gallon) marschino cherries
3 lbs powdered sugar (sifted)
1/2 cup margarine
1 can sweetened condensed milk (14 oz)
almond flavoring
semper chocolate - about 4 lbs for dipping

1. Drain cherries
2. Beat 2 lbs of sugar, margarine and milk. (flavor with almond extract)
3. Knead in the last pound of sugar by hand (if needed)
4. pinch off walnut size piece of fondant, flatten in hand then roll around cherry.
5. Chill wrapped cherries for 1 hour
6. Dip cherries in semper chocolate
7. Store in refrigerator, the longer they are stored the softer the sugar will get, eventually changing to liquid.

Creme Brulee

This recipe makes 12

Brown sugar - 8 oz

Egg yolks - 12
sugar - 6 oz
heavy cream (hot) - 3 pt
Vanilla extract - 1 1/2 tsp (or 0.25 oz)
Salt
3/4 tsp

1. Spread the brown sugar on a pan; dry out in low oven. Cool, crush, and sift
2. Mix together egg yolks and sugar until well combined
3. Gradually stir in the hot cream. Add vanilla and salt. Strain the mixture
4. Set up 12 remekins on a towel in a sheet pan. Divide the cutard mixture equally and fill the pan with enough hot water to come about halfway up the remekins.
5. Bake 350 or until custard is set - About 25 minutes
6. cool then refrigerate
7. to finish off, sprinkle the brown sugar and either use a torch or broiler to caramelize the sugar.

NOTE: if you don't want to dry brown sugar you can use equal parts of white and brown sugar for the top.