Custard confectioners often used as a filling for cakes, choux, biscuits and other products of flour.It is used for a cream cake.In this case it is used for gluing seams.Custard perform precisely this function.
undoubted advantage custard is that its preparation will cost you quite cheap, and the manufacturing process will not take much time.
recipe custard cake
- Flour Extra Class - 90 g
- Sugar (sand) - 390 g
- Whole milk - 750 g
- Eggs -5 pcs Vanilla
- - 0.1 g
- Butter - 25 g
from a selection of ingredients is obtained 1 kg of cream.
- cream, cooked in egg yolk and milk, is called the primary.To prepare this cream, first boil the milk.
- yolks separated from whites and carefully rub them with sugar.The mass obtained by trituration add vanillin.
- heat the flour until the characteristic smell of roasted nuts.In this form, add flour yolk mass.Then, in the same mass pour hot milk.
- resulting mixture should cook for about 10 minutes.Do not forget in the proce
- When the cooking process is finished cream, add to the butter and quickly things cool.
- cream is ready, you can send it in a pastry bag and use as you need.
- For lovers of cooking using a microwave oven is also available this cream.To prepare it, you will not have it boil down, and, instead, put in the microwave for 5-6 minutes.In this case you will have to extract the cream every minute from the oven and stir it thoroughly.
This cream is called French custard .Incidentally, instead of milk in its preparation may be water.But it is worth noting that the milk cream is a much tastier and more nutritious.
protein custard cake
- Sugar - 6 tbsp
- Water - 0.25 Art.
- Egg whites - 3 pieces
amount of ingredients stated on 200 g of finished cream.
- Connect sugar with water, put the mixture on the fire and cooked to a thick sugar syrup.Readiness syrup can be determined by tests "on an average ball".To do this test, a small amount of syrup dip in cold water with a spoon and roll the ball with your fingers.
- Chilled whites whisk, so that they have increased their volume by 5-6 times, and form a stable foam.Pour the hot sugar syrup in a thin stream into proteins, while continuing beating.There also add the vanilla.After add the syrup, whip cream for about 10 minutes.
- If desired, you can add a little cream jam.Jam should be added at the rate of 100 g per 200 g of jam cream.Do not forget to reduce the amount of sugar and protein in half.
- If you want to get the custard, which can be used for decoration of cakes, prepare the custard cream protein gelatin.It is prepared on the same technology as the protein cream.At the end of the cooking syrup you need to add the dissolved gelatin.Gelatin need 2 g per 200 g of cream.When whipping protein, add a little citric acid.
- Dye protein custard cream, you can use beet juice.To 10% of this protein is necessary to replace the natural beet juice.Color becomes more intensive in the acidic environment, so in the cream to be added citric acid.The juice squeezed from sugar beet, should be boiled for 1-2 minutes and then cooled to 10-14 degrees.Thus treated juice beat proteins.
custard cream chocolate cake
- Milk - 1 liter
- Powdered sugar - 300 g
- Cocoa powder (or chocolate) - 60 g Egg yolks
- - 10
- Flour - 80 g
- Butter 30 g
- Vanilla sugar - 1 package
- Chop the chocolate, place it in milk.Cook over low heat until chocolate is completely dissolved.If you choose cocoa mix it with flour, egg yolks and sugar.The mixture was put on a low flame.Constantly stir whisk her.Bring to a boil, gradually pouring milk.
- Add the butter and vanilla.The finished mass rub through a sieve, so that no lumps.The resulting cream for decoration and decorating cakes .
- If you tuck cream butter in a ratio of 200 g cream 200 g of oil, previously crushed with 120 grams of powdered sugar, get a cream that can be used for filling and layer cakes.
Scalded milk cream with coffee cakes
- Milk - 1 liter
- Powdered sugar - 300 g
- Natural roasted coffee - 50 g
- Egg yolks -10 pcs
- Butter - 30 g
- Flour - 125 g
- Coffee necessary to finely grind.Fill the resulting powder is a glass of milk and carefully strain previously boil the mixture for 8-10 minutes on low heat.
- mix flour, sugar and egg yolks.Put the mixture on low heat, gradually add it obtained earlier coffee broth and milk.Do not forget to stir the mass of rim.While continuing stirring, the mixture should be kept on the fire as long as it thickens.Once thickened, add a piece of butter and remove the mixture from the heat.
- resulting cream can be used to decorate cakes and facing .If you want to use as a coffee cream filling can prepare it according to the proposed technology, but with butter cream will need to be mixed in a ratio of 1: 1.
Whatever kind of custard you choose, remember that any cream tends to rapid deterioration.Therefore cooked cream should be used immediately .Custard has several options for cooking, and you can easily choose a suitable for you.
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