Any pastries become tastier if there is a cream in it. But when starting to cook, one should not forget that the same cream can be suitable for one product, but will not be combined with another at all. Therefore, the choice of cream should depend on the baked product.
I offer the most popular recipes for housewives and simple recipes for creams for wafer rolls, waffle cakes and shortcrust cakes.
Cream for wafer rolls from condensed milk
Ingredients: a jar of condensed milk, butter (200 gr.), Vanilla sugar.
Cooking. Boil condensed milk for 1.5 -2 hours or buy already boiled. In warm milk, add softened butter and vanillin. Beat the resulting mass with a mixer. In the same way we make cream for wafer cakes.
If desired, crushed, pre-fried walnuts, hazelnuts or peanuts can be added to the cream.
Curd cream for wafer rolls
Ingredients: fat cream (1 cup), curd mass (50 gr.), Several tablespoons of powdered sugar, vanillin, gelatin (10g.).
Cooking. Soak gelatin in 50 grams of water for half an hour, warm up so that it dissolves, but do not boil. Place the curd mass in a bowl, add icing sugar and half a glass of cream to it - stir. Add the remaining cream and vanillin, beat the mixture with a mixer, pouring a little gelatin at room temperature, cooled to room temperature. The cream is ready, you can fill the tubes.
Waffle custard custard
Ingredients: egg yolks (4 pcs.), Sugar (200-250g.), Flour (4 tbsp. Tablespoons), a liter of milk, butter (150 gr.), Vanillin.
Cooking. Rub the egg yolks with sugar, gradually mix the flour and add about 100 grams of cold milk. Separately, boil the rest of the milk, after boiling pour it into a saucepan with cream. We put it on the fire and, bringing to a boil, leave it to boil for another 3 minutes, stir constantly. Remove from heat, while hot cream add butter and vanilla. Mix thoroughly and put the finished cream in a cold place to cool.
Protein cream for wafer rolls
Ingredients: egg whites (3 pcs.), Powdered sugar (4-5 tbsp. Tablespoons), a little lemon juice, vanillin.
Cooking. Mix proteins, sugar, lemon juice and vanilla in a large saucepan. Beat the resulting mass with a mixer at high speed until a thick consistency and increase in volume by two to three times is obtained.
To obtain a multi-colored cream, you can use coffee, cocoa, beet juice or food colors.
Shortcake Butter Cream
Ingredients: butter (200 gr.), A glass of sugar, eggs (2 pcs.), A glass of milk. Depending on taste preferences, you can take cocoa, coffee, lemon or orange juice, any syrup.
Cooking. Soften butter. In a separate bowl, rub the eggs and sugar, add milk and over low heat bring the resulting mass to a boil, but do not boil. Remove from heat, cool. When the cream becomes barely warm, rub one oil with one spoon into it. In the finished cream, add the necessary filler (coffee, juice, syrup, etc.).
Creamy berry cream for shortcrust pastry
Ingredients: one and a half glasses of any berries (strawberries, raspberries, strawberries), a few tablespoons of sugar, gelatin (2 teaspoons), 35% cream (250 ml), vanilla sugar, cold water.
Cooking. We thoroughly rinse the fresh berries, remove all excess (leaves, stalks), put them on a napkin or a kitchen towel and let dry. Mash dried berries manually or in a blender, add sugar and mix until it dissolves. Soak gelatin in several tablespoons of water and dilute in a water bath until completely dissolved. Mix with berry puree. Separately, whisk cream and vanilla sugar in a strong foam. Gently mix the mashed potatoes with cream. The cream is ready, you can lubricate the cake.