A cream is a lush mass prepared on the basis of cream, butter or margarine, sugar and some other products, which is intended for filling, decorating cakes, cakes or an independent dessert dish.
As additional ingredients, you can use various aromatic additives that improve the taste, for example, vanilla, cocoa and others. All cream masses differ in the method of preparation: in some, the ingredients are knocked down with a mixer or manually without heat treatment, and the custard thickens when heated.
Butter and cream have good taste, hold their shape perfectly, but have great nutrition and calorie content, so many people prefer to use custard. Its advantages are that it, also having excellent taste, contains fewer calories, since it does not contain fat.
But custard can not be used as decoration for cakes or cake, as relief drawings from it are not obtained. The most intricate and fancy jewelry can be made from custard protein cream mass. In addition, the custard protein cream has great plasticity, it is also light and voluminous. All cream masses are very susceptible to bacteria, so when preparing them, you need to observe not only clean hands, but also dishes and use only fresh products. Products using oil must be used within 36 hours, and with custard - for three hours.
To prepare cream for custard cake , you need half a liter of milk, a glass of sugar, 4 yolks and 50 grams of flour, as well as 1 teaspoon of vanilla sugar.
Custard can burn, so to cook it is better to take a pan with a thick bottom. Boil the milk and pour, stirring continuously, into the yolks, previously ground with sugar, flour and vanilla. Put the mixture on the stove and cook, continuously stirring with a wooden spatula until thickened.
Then the resulting mass must be cooled to 10 degrees in the refrigerator or put a saucepan with cream in a basin with 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 stirred from time to time. The cooled mass must be used immediately in the products.
Custard cake cream is used to layer and spread the cakes, they can also fill the rolls, rolled into a roll of waffles and baskets. Custard protein cream is often used to decorate the cake. To prepare 300 grams of such a cream, you will need 4 egg whites, 8 tablespoons of sugar, half a glass of water, 6 drops of citric acid.
First, from sugar and water, you need to cook the syrup on a thick thread. In another pan, set on ice or in a basin of cold water, beat the whites with a whisk until the foam is thick. Continuously whisk, pour syrup into the proteins with a thin stream and whisk for two minutes. At the end of whipping, add citric acid and dyes, which are used for oil creams. The cooked mass must be used immediately after cooking. If the syrup is undercooked, the mass will spread out, if overcooked, or pour in a thick stream - then lumps may form.
You can add various flavors to the custard, for example, lemon or orange zest, grated nuts, marmalade, honey or applesauce. Creams can be tinted with food colors. Paints should be dissolved in boiled water in small portions and stored in the refrigerator.
It must be remembered that too bright a color looks unnatural. You can use natural juices, coffee or strong tea for coloring. White color of the cream is given to milk, powdered sugar, sour cream. You can add chocolate.