In most cases, when the hostess prepares some pastries, she uses simple methods for lubricating cakes and pastries: sour cream with sugar, boiled condensed milk, whipped cream. It is worth trying a glasse cream. It is perfect if you decide to decorate the dessert with roses or other figures, as it holds its shape perfectly and freezes in the refrigerator.
Preparation
Why did we decide to disassemble it separately? That's because butter is used here.
Firstly, do not buy various spreads, as the outcome will not please you. It can only be replaced with confectionery margarine, which does not contain water. It is necessary to purchase real oil with high fat content. It should be at room temperature not only outside but also inside. Remove from the refrigerator in advance, and if there is not enough time, then cut into small pieces.
Secondly, you should choose the dishes. Glasse cream is cooked, and ingredients such as granulated sugar and eggs stick strongly to the bottom. Therefore, do not take an enameled pan. Take a non-stick cup. Its volume should exceed the content by 2 times. It is better to interfere with a wooden spatula, which covers a large area.
The first option for cooking butter cream
For this recipe you will need a minimum set of products, namely:
- 4 tbsp. l granulated sugar;
- 2 chicken eggs;
- 200 g butter;
- vanilla powder on the tip of a knife.
Beat the eggs in a saucepan and pour sugar into it, put in a water bath. The mixture must be heated, but not cooked. With a whisk or mixer, at low speed, beat the mass until it doubles in volume.
Remove from heat and, without ceasing to whisk, add butter and vanilla slowly.
Second cooking method
For this method of cooking cream glasse stock up on such products:
- 400 g of softened butter;
- 400 g of sugar;
- 5 eggs;
- vanillin;
- 100 g of water;
- 2 tbsp. l dessert wine or brandy.
At the output, you should get about 1 kg of cream glasse.
To begin with, put on a sweet syrup. To do this, mix sugar and water in a ratio of 4: 1 and send to the fire. As soon as everything boils, it is necessary to reduce the temperature, remove the foam, if it has appeared. Hold on the stove until slightly thickened.
At the time when you are preparing the syrup, you need to beat the eggs until the volume of the mass increases 2.5-3 times. We begin to pour sugar water in a thin stream, without ceasing to work with a mixer or whisk.
Let the mass cool down to 25 degrees. Now it's time to add butter, vanilla and brandy. Beat for about 10 minutes. Cool.
Other recipes
Using one of the methods described above, but adding additional ingredients, you can prepare various variations:
- Chocolate-flavored glaze cream recipe. The basis here will be taken almost ready-made creamy custard mass. At the end, pre-sifted cocoa should be added. Fall asleep and beat at low speed until completely dissolved. For 1 kg of the base, approximately 5-6 tbsp. l cocoa powder.
- Nut Cream You should buy 150 g of walnuts or any other almonds. Clean it thoroughly and fry a little. Grind to size. For large pieces, it is better to take a pusher or a rolling pin. For a finer consistency, use a mixer. Mix with the main cream of the glasse at the very end.
- Color. There is an option to make a different color scheme if you decide to decorate the top of the cake. But here you should use food colors with caution, since the initial color of the cream will turn yellowish due to butter and eggs. When mixing, the end result may not suit you. Therefore, first try changing the color of a small amount of mass.
It is not necessary to buy synthetic ones; use absolutely harmless dyes from the refrigerator.