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German Chocolate Frosting (Pecan Coconut Frosting) specifics

post #1 of 5
Thread Starter 

At my current place of business we make a German chocolate frosting and I can't help but think there should be a way to streamline the process. We currently do as most formulas state and "boil" the icing for a bit. The formulas say different things like "until boiling", "for 10 minutes" etc. We do it for 20 minutes. My question is, Can anyone tell me when is it actually done from a more technical standpoint? I have some guesses but I'm unsure which it is

 

1) The frosting only needs to be boiled long enough for the eggs to fully coagulate, which means we are doing it for way too long.

 

2) The length of time contributes to a sugar concentration that aids in thickening.

 

3) The length of time reduces the total amount of liquids which thickens the frosting.

 

 

I'd ideally like to make the process more labor efficient since we currently have someone standing over the stove for 20 straight minutes whisking. Any insight would be much appreciated.

post #2 of 5

Cook your frosting to the soft ball stage, that's what is necessary.. The length of time depends upon the intensity of the heat.

post #3 of 5
Thread Starter 

Thank you Lauren, I was pretty sure that was what it was! Now to test a batch over a double-boiler with a temperature alarm probe.

post #4 of 5
Quote:
Originally Posted by CGunter0810 View Post
 

Thank you Lauren, I was pretty sure that was what it was! Now to test a batch over a double-boiler with a temperature alarm probe.

Um, if I recall correctly, soft ball stage is 235°F (112.8°C) and I do not believe it is possible to reach that temperature in a double-boiler as water boils at 212°F (100°C)

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 5

Pete is right, I have read instructions to cook over a double boiler but it has never worked for me, only direct heat has pulled it together.

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