HERE ARE THE BASIC SAUCES, fillings, icings, and flavorings that you will need to make the desserts in this book. I have also included my recipe for quick and easy homemade jam, which is only lightly sweetened and intense with fruit, and my sugar syrups (used for moistening cakes and making sorbets). You will notice that for all of my dessert sauces, I use less sugar than most classic recipes call for.
Although some of the recipes that follow are not strictly “sauces,” they are the basic dessert-building tools of a classic pastry chef. Once you have made them successfully and begin to see the many uses they have, I recommend that you commit them to memory (this is what a chef in training must do). Learning the structure and the proportions of a pastry cream or a crème anglaise, for example, will give you the freedom to quickly make dessert soufflés, filled cream puffs, ice cream, and dessert sauces whenever you want to.