Very often we use only egg whites for cooking. And what to do with the yolks? This article will help you use the food product to good use. If you bake a cake “Napoleon”, “Kiev” or “Count ruins” (the last two are made with meringue), American biscuits, almond cakes, then only squirrels will be used. And to decorate the product, you can prepare a cream of yolks. There are a lot of recipes for such a layer. It can be made on the basis of butter or without it, on milk, custard, coffee, chocolate. And if you put the cream in a refractory ceramic dish and bake, you get the “brulee" sung by Pushkin - an independent dessert. Culinary reviews warn that some of these products are suitable for a layer, for example, Napoleon cakes. Other yolk creams keep their shape perfectly. They are good at decorating the top of the cake or filling wafer rolls.
Easiest recipe
Yolk cream is prepared in a couple of minutes. Reviews assure that even a child can cope with this matter. You need to get the oil out of the refrigerator ahead of time so that it is at room temperature. You need ten yolks per two hundred gram pack. First we stir them until a homogeneous liquid mass. We begin to slowly add sugar - about one and a half glasses. Rub the yolks until the crystals are completely dissolved, and the mass does not whiten. Now enter the softened butter. Beat with a mixer the mass to the state of an air cloud. This cream is good for layering cakes (biscuits, honey cake). If you plan to decorate the top of the cake, then it would be nice to add a little flour to the mass at the finish stage. It will not affect the taste of the cream, but it will not let it go cereal in the refrigerator, as it makes the eggs more resistant to folding.
Yolk custard for cake. Recipe number 1
We get a pack of oil so that it reaches room temperature. We grind five yolks until white with one hundred and fifty grams of granulated sugar and a small pinch of salt (literally on the tip of a knife). Culinary experts suggest that if cakes are planned for a neutral taste, the amount of sweet ingredient can be increased to 200 g. Then pour a teaspoon of flour. Mix well. We put boiling one glass of milk and cream of fifteen percent fat content. Of course, there is no need to heat the liquids separately, everything can be drained into one saucepan. When the milk mass boils, we brew it in three or four doses of the yolk. So far, pour the liquid cream into a metal non-stick dish and put on a small fire. Stir thoroughly and make sure that the mass does not gurgle zealously, otherwise the eggs will separate. We need only thickening. When we wait for the consistency of semolina, turn off the fire. Leave the cream of yolk, sugar, milk to cool to room temperature. Beat butter with a mixer (two hundred grams). Into this magnificent mass we slowly introduce custard substance. Continue whipping until cream. If it remains liquidy, put it in the refrigerator for half an hour.
Another yolk custard recipe
If we need a grease for the cake, then - assure the reviews - butter can not be added at the final stage. Such a cream saturates Napoleon’s dry cakes well. Here is a recipe for a more budget product. Beat six yolks with an incomplete glass of sugar and a bag of vanillin in the foam. Pour seventy milliliters of milk there. Beat up until foam appears. We put this cream of yolks in a water bath. To do this, put a wide container of water on fire. Immerse in it a saucepan with cream. Cook, stirring continuously, until the consistency of thick semolina. Cool the cream to room temperature. Sent to the refrigerator.
Coffee cream
First make a strong drink. To do this, use two tablespoons of natural ground coffee and a glass of water. Leave to cool. We heat the pan and pour a tablespoon of sugar on it. As soon as the crystals melt a little, pour a little water. Cooked caramelized syrup overflowing to coffee. Whisk two yolks with 2 tablespoons of sugar. Add the same amount of flour. Mix until smooth. Pour half a glass of cold cream and cooled coffee. We put on a small fire or water bath. Warm up the coffee cream from the yolks until thickened. At the final stage, cool and add a little butter. Reviews say that you can make the same cream, but use instant coffee. But the powder in this case should be introduced at the end. Just mix the finished cream with a teaspoon of instant coffee. Season to taste with a drop or two of cognac essence or liquor.
Walnut cream
It is best to use hazelnuts for this product. But many people think that a detailed walnut calcined in a dry frying pan is also suitable. We grind four yolks with one hundred and twenty grams of icing sugar. Add a half pack of vanillin. Beat lightly. Pour about seventy or one hundred milliliters of milk. We put the mass in a water bath. Boil until thick. Cool the cream of yolks for the cake. Add one hundred and twenty grams of butter at room temperature. Beat the mixer into a lush mass. Gradually introduce calcined small-detailed nuts. Mix and decorate the cake.
Cream on egg yolks as an independent dessert
We will need to supply coconut or cupcake tins (metal or silicone). Beat six yolks with a mixer with three tablespoons of powdered sugar and flavors of your choice. It can be cinnamon, grated lemon or orange peel, vanillin. We heat half a liter of very fat cream (at least 20%). Pour a spoonful of flour into them. When the cream is heated, pour them with a thin stream to the yolks, stirring continuously. We put in a water bath and heat until thickened. Pour the cream of yolks into portioned molds. Bake in the oven. The mass should acquire a jelly consistency. Switch the oven to the upper heating. Sprinkle each portion of the cream with brown sugar. We stand in the oven until a caramel crust is formed. Cool and serve. You can decorate with whipped cream or chopped nuts.