Homemade cakes are one of the most difficult and at the same time delicious sections of culinary art. A hostess who knows how to cook confectionery will never be in an awkward position when unexpected guests appear. And if some family celebration is coming, what, if not branded cakes, cakes and cookies to surprise and delight those present?
Famous Meringue: Ingredients
The topic of our conversation today, dear ladies (and not only, male chefs are very welcome!), Is how to make cream from eggs and sugar. It is also suitable for decorating cakes and cookies, and it is often filled with tubes of waffles and puffs. But it is impossible to smear cakes with such a cream, its consistency is too lush, delicate for this. Naturally, confectioners have developed many ways to prepare goodies. The first recipe will tell you how to make egg and sugar cream in accordance with all the classic rules so that you get the traditional meringue. His homeland, you guessed it, is exquisite France, and the word itself translates as "kiss." You will need: proteins of fresh chicken eggs, better than home-made - 6 pieces, one and a half glasses of powdered sugar (or a little more - depends on the size of the eggs), a teaspoon of
vanilla sugar or incomplete vanillin. And 8-9 drops of pre-dissolved citric acid. If you don’t have icing sugar, you can grind or grind regular sugar on a coffee grinder.
Cooking
The first tip on how to make egg and sugar cream like meringues is: proteins must be chilled. Break the eggs, gently pour the yolks into a separate saucepan, and whites - in a bowl in which you will beat them. The container must be put in a bowl of ice, after which start vigorously wielding the whisk. You do not have much time for the initial whipping - 12-15 minutes. But the protein mass should become so thick and dense that it does not flow down from the corolla, but keeps well on it. Tip two: calling for help the experience of
making semolina porridge, pour sugar powder in small tricks - about half of the total volume. One hand does not stop wielding a whisk! Then add the remaining ingredients, that is, the second half of the powder, vanilla, acid and mix thoroughly with a wooden spatula. Along the way, you may have a question: how to make egg and sugar cream not white, but colored and with some kind of flavor? The answer is: at the last stage of preparation, include in the recipe, in addition to vanillin,
food colors and flavorings. And finally, the third tip: you can’t keep meringues in the refrigerator even for half a day, because such a
cream for egg
cake loses its splendor. It must be immediately placed on confectionery. So do not try to stock up on a treat for the future, but rather cook always fresh.
Custard Tenderness: Composition
The next secret of culinary art that we will share with you is how to make an egg and sugar cream for a cake, not just simple, but custard. As a basis, we take the recipe of Italian culinary specialists. To prepare a dessert, you need 6-7 proteins, one and a half glasses of sugar, about three quarters of a glass of water for syrup, vanillin or vanilla sugar, 9-10 drops of citric acid. Why is it needed: so that the cream does not turn out sugary-sweet and whips better. Get the same solution at a rate of 1 to 2, diluting a teaspoon of tartaric acid in two tablespoons of
boiled water.How to cook
Let's consider in practice
how to make cream for an egg
cake so that it turns out to be choux. First you must make the syrup. Boil the specified amount of water, add sugar and let it boil again. Stirring and waiting for the sand to dissolve and the excess liquid to evaporate, do not forget to remove the foam and scale. Determine the degree of readiness of the syrup by scooping a small amount of it with a spoon and pouring it into a cold plate. If it freezes and stretches a thick “rope” - that's it, remove the pan from the heat. Otherwise, hold it a little longer on the stove. When welding syrup, you can immediately pour in acid. Beat the prepared squirrels in a cold ice bath. When the foam has become lush and high, start pouring hot syrup into a thin stream. Do not stop whipping, otherwise everything will settle, and the cream will fail. When both components are connected, and the treat has cooled, mix it again with a spatula and pour in the dyes and the desired flavor or aroma additives.
His Majesty Marshmallows: Components
Surely, among those gourmets who are now running through our article, there are lovers and loyal admirers of such a wonderful oriental delight as marshmallows. And not in vain - because right now they have to learn how to properly make an egg and sugar cream in such a way as to make an adorable dessert. A serving of 6 proteins consumes 4-5 tablespoons of jam, jam or berries, grated with sugar (mashed potatoes should be thick), 6 full tablespoons of sugar, 2 teaspoons of gelatin, a quarter cup of water and the food color you want.
Cooking
We start preparing the cream with the preparation of gelatin. Pre-soak it in water (the instructions are usually on the packaging), and then dissolve it by placing it in a water bath. Put jam or fruit mass in a saucepan, add sugar and cook over low heat for 15 minutes, stirring to prevent it from sticking. In a way you already know, thoroughly beat the squirrels. When their “peaks” and “icicles” become strong, pour a little fruit component, followed by gelatin and dye. Whip to the last! At the very end of the preparation, mix the marshmallows cream until smooth and uniform and use immediately for the baked cake.