The cream is a lush mass, cooked on the basis ofcream, butter or margarine, sugar and some other products that are intended for filling, decorating cakes, cakes or an independent dessert dish.
As additional ingredients, you canuse various aromatic additives that improve taste, for example, vanilla, cocoa and others. All the cream masses differ in the way they are cooked: in some, the ingredients are knocked together by a mixer or manually without heat treatment, and the custard thickens when heated.
Oily and creamy have good tastequalities, perfectly keep the form, but have a high nutritional and caloric content, so many prefer to use a custard. Its advantages are that it, also having excellent taste qualities, contains fewer calories, since there is no fat in it.
But the custard can not be used as adecoration of cakes or cake, as relief drawings from it do not work. The most intricate and whimsical decorations can be made from a custard protein cream mass. In addition, that the cream of custard has great plasticity, it is still light and bulky. All cream masses are very susceptible to bacteria, so when preparing them, you need to observe not only the cleanliness of hands, but also dishes and use only fresh products. Products using oil should be used within 36 hours, and with the brewed - for three hours.
To make a custard custard, you need half a liter of milk, a glass of sugar, 4 yolks and 50 grams of flour, and 1 teaspoon of vanilla sugar.
The custard can burn, so for itit is better to take a saucepan with a thick bottom. Milk must be boiled and poured, continuously stirring, into the yolks, pre-grated with sugar, flour and vanilla. Mix the mixture on a stove and cook, continuously stirring with a wooden spatula until thick.
Then the resulting mass must be cooled to 10degrees in the fridge or put the pan with cream in a basin of cold water. The surface of the cream can be covered with a dense crust, so that this does not happen, it is sprinkled with sugar and from time to time stir. Cooled mass should be used immediately in products.
Custard custard is used forinterlayers and spreads of cakes, they can also stuff tubules wrapped in a roll of waffles and baskets. To decorate a cake often use a cream of custard. To prepare 300 grams of this cream will need 4 egg whites, 8 tablespoons of sugar, half a glass of water, citric acid 6 drops.
First, from sugar and water, you need to weld the syrup tothick thread. In another saucepan, set on ice or in a basin of cold water, whip the whisk to a thick foam of protein. Continuously whipping, pour a thin stream of syrup into the whites and beat for two minutes. At the end of whipping, add citric acid and dyes, which are used for oil creams. The prepared mass should be used immediately after preparation. If the syrup is undercooked, the mass will spread, if overcooked, or pour into a thick trickle - then lumps may form.
Can be added to a custardflavors, for example, lemon peel or orange, grated nuts, marmalade, honey or apple puree. Cream can be tinted with food colorings. Paints must be dissolved in boiled water in small portions and stored in a refrigerator.
It should be remembered that the color is too brightunnatural. You can use natural juices, coffee or strong tea for coloring. White color cream gives milk, powdered sugar, sour cream. You can add chocolate.
