Today we will prepare Tafita cream. The recipe with the photo will be presented step by step below. In the meantime, we will clarify for what products this cream is suitable. As an independent dish, it, perhaps, will not work - too high-calorie and fatty dessert will turn out. After all, it consists of condensed milk, cream, butter, chocolate. But this cream perfectly soaks biscuit cakes. It holds its shape perfectly, and therefore it can be used to decorate cakes and as a coating of products for mastic. The cream is quite plastic, and therefore it can be filled with eclairs, wafer rolls, baskets of shortcrust pastry. “Tafita” is ideally combined with a variety of sweets, thanks to which the cream can be varied: make it chocolate-nut, truffle, with a touch of “drunk cherry”, etc. But all these additional flavoring nuances are introduced into dessert at the very end. The cream "Tafita" combines velvety chocolate, creamy tenderness and caramel sweetness of boiled condensed milk.
Ingredients
In principle, we have already listed all the components. But it is important to know that in creating a cream you cannot agree to the use of surrogates. Butter should be butter, more than seventy-two percent fat content, and not a spread. The so-called chocolate bar is also not good - palm oil in its composition will prove itself in the cream in the most ungrateful way. You can buy condensed milk already cooked in order to reduce the cooking time of Tafita by two hours. If you are going to soak cakes with cream, then you can take not very fat cream. Ten to twenty percent will be enough. The mass will come out not too thick and will saturate the biscuits well. And if you want to decorate a cake or prepare the surface for mastic, you need to take thirty percent cream. In order to prepare Tafita chocolate cream, the recipe suggests using dark chocolate. It contains cocoa at least fifty percent (but it is better to take seventy-five). Milk chocolate will make the cream more sweet. And from the white "Tafit" will come out too cloying.
Step one. Product Preparation
First of all, you need to boil condensed milk to a state of thick caramel and cool it. This activity is long and fraught with danger. It may very well be that the can explodes, and you will need to wash the ceiling from a spray of condensed milk. So you can use the purchased product - both safely and save time. Boiled condensed milk we need three hundred eighty grams. In advance, we will get the butter from the refrigerator so that it becomes room temperature. We need him one hundred seventy grams. We also need 200 g of natural chocolate (preferably dark, without fillers) and confectionery cream - an incomplete glass. Having boiled condensed milk, Tafit cream can be prepared in thirty minutes. But before using it, you should hold it for an hour in the refrigerator. The energy value of this dessert depends on the fat content of cream, butter, chocolate. It has an average of 442 calories per hundred grams of product.
Tafita cream, recipe with photo: second step
Take a stewpan or enameled saucepan, rinse them with water and pour cream. We remind you that their fat content depends on the purpose of the cream: for impregnation we take 10-15%, for decoration 33%. We thoroughly warm the cream. Here is the first difficulty: it is important to maintain a temperature balance. In too hot cream, chocolate may curl up and Tafit cream will be hopelessly spoiled. It is better that the milk base is not more than sixty degrees. Remove the cream from the heat and break the chocolate bars in them. Continuously stir the mass until it becomes homogeneous, shiny and smooth. Leave to cool to room temperature. But do not forget to mix the mass again two or three times so that a crust does not form.
Step Three Cream base preparation
At this point, we should already have moderately softened oil at hand. We spread it in a deep bowl of the mixer and begin to whisk. Butter should become lush, airy. To get a uniform and velvet cream "Tafita", the recipe suggests adding boiled condensed milk gradually. Without ceasing to work as a mixer, spread one tablespoon each. The mass should noticeably thicken. Beat until it becomes smooth, caramel and moderately airy, but not loose.
Step Four Cream "Tafita": the final stage
When the butter with boiled condensed milk has reached the desired consistency, we begin to introduce chocolate. This should also be done in small portions. If there is such an opportunity, switch the mixer to maximum speed so that the cream does not exfoliate and does not lose elasticity. In the case when ten percent fat cream was used, Tafita will come out quite liquid. Before layering cake cakes, the cream must be kept in the refrigerator. But even if we dissolve chocolate in cream of maximum fat content, then after combining with butter and boiled condensed milk "Tafita" it will be bad at first to keep in shape. Therefore, we also send it to the refrigerator for at least one hour.
Connect fantasy
In principle, the Tafit cream is ready. They can fill a pastry syringe and stuff wafer rolls, eclairs and custard cakes. If the cream is too thick, then it can be diluted with liquor or cognac essence. Very good chocolate flavor "Tafita" combined with calcined nuts, especially walnuts and hazelnuts. Soft cream is good for spreading honey, coffee or white biscuit cakes. Harder is the perfect “canvas” for applying mastic. A cream of medium density will look appropriate in baskets of shortcrust pastry. And of course, the smooth, flexible, well-kept consistency makes the cream ideal for decorating cakes. Brown shuttlecocks and flowers do not burst and do not dry out.
Cake Ideas
With Tafita, you can make a more complex layer. Mix the cream with chopped marshmallows and chopped nuts. We put the mass in a high layer on one cake, cover the other. Instead of marshmallows, you can use meringues or the most delicate meringue. Such a cake with Tafita cream will look good under chocolate icing or white mastic. Dessert can also be used for making rolls. We add the cherries soaked in cognac or liquor in a still-warm wafer, and turn them into a straw. We start the roll with Tafita cream. We add the tubes with a pyramid. We coat with whipped sweet thick sour cream and sprinkle with powdered sugar. In principle, Tafita cream can be applied to a layer of Savoyardi, slightly moistened with coffee and liquor. Then we get the analogue of Tiramisu without using the expensive Mascarpone cheese.