Description
Dear cooks, welcome! In many of my recipes of cakes and sweets I use this cream. The plan was to place it in a separate recipe. Cream gentle, light, airy, pleasant, aromatic, creamy. Tastes like ice cream. They can also be filled cakes: rolls, eclairs, profiteroles, coat the cakes in the cakes. For example, at the end of the recipe will make a photo. The cream is easy to prepare and very tasty! I would be glad if the recipe will come in handy!
Ingredients
-
Milk
250 ml
-
Sugar
120 g
-
Chicken egg
2 piece
-
Flour
2 Tbsp
-
Butter
250 g
-
Vanilla
1 g
-
Salt
1 pinch
-
Cognac
1 Tbsp
Cooking
To prepare the products. Oil, remove from refrigerator two hours prior to whisking - it should be soft.
In a bowl, combine sugar, milk 100 ml eggs, flour, salt. Thoroughly whisk to avoid lumps.
Bring almost to a boil in another bowl 150 ml. of milk.
And pour a thin stream into the hot milk to the egg-sugar-flour mixture. Warm up by the fire, stirring constantly with a whisk.
To keep the custard part of the cream is not burnt. As soon as the mass begins to thicken, reduce the heat to low, continuing to stir. Boil until thick for a few minutes.
Custard part is ready. Cover with plastic wrap directly on the surface. Allow to cool to room temperature.
Oil and filter part in front of the whipping must be of the same temperature. This is a must! Add the butter to the vanilla and beat about three or four minutes. The oil should turn white. Gradually add to the butter a tablespoon custard part
Continuing whisking. The cream will lighten, become light and airy. At the end of the whipping add the cognac. It is optional. Cognac cream will give an unforgettable aroma and will enrich the taste!
The cream is ready. For promazyvanija cakes cream can be used immediately. For the decoration cream needs to cool 2-3 hours in the fridge, then decorate the assembled cake.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.