Cooking time: 20 minutes
Number of servings: enough cream to fill 10 “baskets” or puff “tubes”.
Step 1. In a container cleared of fat and water (using alcohol, for example), mix the protein, vanilla and sugar. At the same time, put another container on the stove, pour water into it and heat it to a boil, this will be our water bath.
A thoroughly degreased container and mixer whisks are a 90% guarantee that the protein custard will turn out as it should: fluffy and airy.
Step 2. Beat the mixture until soft peaks form for 5-7 minutes.
Step 3. When the water boils, put the container with the egg white on steam and continue beating at low mixer speed for another 7 minutes. During this time, the mass will thicken and become even more fluffy.
After 7 minutes, increase the mixer speed and beat the whites for another 3 minutes at high speed.
Step 4. Without turning off the mixer, remove the container from the bath and continue beating the egg mass for another 3-5 minutes.
At this time, the protein cools down, finally takes its shape and no longer spreads. You can finish working with the mixer when obvious grooves from the mixer whisks begin to appear on the surface of the cream; they should not be drawn in and smoothed out.
Step 5. The beauty of this protein cream is the heat treatment of the eggs, without which many people do not risk eating or giving such creams to children. And after boiling the protein for 10 minutes in a bathhouse, you can be sure that the protein custard is safe.
Custard for eclairs It is also used as a filling for profiteroles (), puff pastry products or for cakes. This cream is prepared by heating. And it is better that the heating process takes place in a “water bath”. How to make a water bath— pour a small amount of water into one container, put it on the fire, bring to a boil. In this container, for example an enamel bowl, we place a smaller pan. Reduce the heat so that the water boils, but slowly. In this case, the product in the pan is heated evenly, but if there is a layer of water between the bottom of the pan and the heating device or open fire, the heated mass will never burn. The custard turns out deliciously soft.
For custard you need the following products:
So, how to make delicious custard.
Break the eggs into a small saucepan or enamel bowl, add flour and mix thoroughly until the mixture is lump-free.
Add milk, sugar and vanillin. We put it in a “water bath”, the water should already be slowly boiling.
Be careful not to add too much water so that it splashes on you when it boils. Stir the cream constantly with a whisk or spoon. Cook in this way until thickened. This is about 20-25 minutes. The cream should thicken well. If we are baking custard cakes at this time, then don’t forget to keep an eye on the baking process in the oven!
Now the cream needs to cool. You can place the pan in which the custard was cooked in cold water. And stir the creamy mixture periodically. As it cools, the cream will become even thicker.
Sand baskets, puff pastries – these desserts are united not only by the love of big and small sweet tooths for them, but also by the fact that they are filled with airy and delicate custard protein cream. Having mastered the process of preparing this filling, every housewife will be able to pamper her family with delicious desserts, as well as use it to decorate cakes.
Most confectioners tend to believe that this is the most capricious type of cream, but if the technology and proportions of ingredients are followed, even the most inexperienced housewife can master its preparation. The main thing is to make sure you have a kitchen scale and a cooking thermometer.
Classic protein custard with syrup is difficult to prepare for a novice housewife who does not have a food thermometer in the kitchen. And it’s not very convenient to simultaneously beat egg whites, cook syrup and test its density. In such cases, it is easier to prepare protein cream in a water bath.
Butter cream for all kinds of “rose flowers” and the now popular design of cakes in the Malaysian style is too high in calories. In contrast, protein custard with butter is not as rich, but is ideal for decoration.
An important point: the butter must be of very high quality and have at least 82.0% fat content.
Cocoa powder is the easiest way to not only color protein cream, but also add chocolate flavor to it. It’s worth noting right away that the amount of cocoa is not of fundamental importance, since it only affects the intensity of the color.
This version of protein-custard is always obtained, even by novice confectioners. In addition, it has other advantages: it holds its shape well, is suitable for leveling and decorating cakes, and has a pleasant fruity taste. Gelling sugar helps achieve all this. Essentially it is a mixture of sugar, pectin and citric acid, which is used as a jam thickener.
The sweet, delicate protein cream especially pleases housewives with its versatility. It goes well with cakes, pastries and even sweet pancakes. Very often, everyone’s favorite eclairs are filled with this cream.
Ingredients: 3 raw egg whites, 320 g granulated sugar, 120 ml filtered water, half a packet of vanilla, 1 teaspoon of freshly squeezed lemon juice.
Continue beating until the egg white custard holds its peak shape well.
Ingredients: whites of 4 chicken eggs, a full glass of powdered sugar, a pack of fatty butter, 2 tbsp. spoons of lemon juice.
All that remains is to decorate the pre-prepared desserts with cream.
Ingredients: 120 ml of filtered water, a cut glass of granulated sugar, 3 egg whites, a pinch of table salt.
Beat the egg white cream until it cools completely.
Ingredients: 160 g of high-quality butter, 130 g of granulated sugar, 2 chicken egg whites.
Whip the protein-butter cream for the cake for a couple more minutes until it is completely ready.
Ingredients: 5 chicken egg whites, 2 tbsp. spoons of high-quality gelatin, 1 small spoon of citric acid, 10 tbsp. spoons of boiled water, 1.5 tbsp. granulated sugar.
The finished cream is used to decorate a variety of desserts.
Ingredients: half a standard pack of full-fat butter, 20 ml of liqueur or white wine, 2 chicken egg whites, 130 g of granulated sugar.
You should not replace liqueur with cognac, otherwise the delicacy will take on an unappetizing gray tint.
Ingredients: 140 ml of condensed milk, half a kilo of granulated sugar, a pack of fatty butter, 4 eggs, 2 tbsp. spoons of gelatin, a full glass of filtered water. How to make protein cream with condensed milk is described below.
All that remains is to beat the cream until smooth and decorate desserts with it.
Ingredients: 4 egg whites, a full glass of powdered sugar, 12 g of vanilla sugar and 60 g of sand, a glass of very rich thick sour cream.
You need to use the finished cream immediately, as it is very poorly stored even in the refrigerator.
Ingredients: 1 teaspoon cocoa powder, 4 egg whites, ¼ teaspoon citric acid, 40 ml water, a glass of granulated sugar.
The cream is immediately ready to decorate cakes and pastries.
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