Classification of hot

desserts
DERIVATIVES OF SOME CLASSICAL
‘ENTREMENTS CHAUDS’

Click below to see the Table

http://moodle.wortech.ac.uk/mod/resour
ce/view.php?id=137329
 Egg based Bread and Butter Pudding
and Cabinet pudding

Click below for Bread

and Butter Recipe Cabinet Pudding

http://moodle.wortech.a
c.uk/mod/resource/view.
php?id=137330
 Batter based

 Pear fritters with Apricot sauce insert

recipe from book

 Crepe Parisienne with Strawberries and

compote insert recipe

 Clafoutis
 Pudding soufflé
Vanilla pudding soufflé

Click below for the recipe

http://moodle.wortech.ac.uk/mod/resource/view.php?id=137332
 Beignet Soufflé

Beignets are traditionally served with

chocolate sauce

Click below for the recipe

http://moodle.wortech.ac.uk/mod/resource/view.php?id=137337
 Suet pastry
Traditionally suet puddings would be served with
Custard sauce

Steamed Jam Roly-Poly Spotted Dick

 Paste based
Apple Strudel video (you may want to start
the video about minute 6)
 Pies and crumbles

Apple pie

Traditionally fruit pies and crumbles

would be served with Crème Anglaise.
Fruit based using bread
Apple charlotte
 Hot Rice Based Dessert

Vanilla rice pudding with Rhubarb compote

Traditionally rice desserts would be

served with a fruit coulis