Today I want to share with you how easy it is to cook Sundae cream without the cream, milk and butter.
Cream turns out very tasty and tender, and the air tastes like an ice cream Sundae.
Preparing a cream easily and quickly.
Cream holds its shape well, excellent for cooking sponge cakes.
Cake Chocolate coin. Incredibly delicious chocolate cake with cream Sundae
Missed such a cream puff cakes, you get a very delicious cake Napoleon.
Great for filling éclairs and profiteroles, also based on it, you can cook a cake Earl ruins.
Perfect for cakes, sponge rolls, muffins, cupcakes and croissants.
Step by step recipe videos you can see in my video below
Ingredients
500 ml - milk
2 pcs. - eggs
150 grams - Sugar - 6 full article. spoons
60 grams - cornstarch - 3 complete art. spoons
200 grams - butter
15 grams - vanilla sugar - 3 hours. spoons
Let's prepare!
In a saucepan pour 2 eggs.
Pour 150 grams - a 6 full article. spoons of sugar.
60 grams - a full 3 Art. cornstarch.
Stir not whisk.
Add the milk, all we need 500 milliliters of milk.
Mix until uniform.
Add the remaining milk.
Stir.
And put a stew on the stove.
Cook over medium heat, stirring constantly shovel. This may take approximately 7-8 minutes.
Once the mass begins to thicken, change the blade on the beater,
We are making the minimum fire and stirring constantly, bring to a boil weight.
When the mass of boils, it will become thick like pudding.
Continuing stirring at low heat, boil weight for one - two minutes, and remove from heat.
Custard base is ready, it must be cool.
To do this, I put the pan in a bowl of cold water and ice, and stirred continuously to mass quickly cooled down and formed a crust.
Brew basis necessary to cool to room temperature.
If you brew the foundation is prepared in advance and do not plan to cook the cream at once, then it should be covered with cling film into contact and put into the refrigerator.
Before cooking the brew a cream foundation and butter, need to get out of the refrigerator in advance and allow them to warm to room temperature.
200 grams of soft butter, room temperature, spread in a clean, dry bowl.
Add 15 grams - is 3 hours. spoon of vanilla sugar. Vanilla sugar can be added to taste.
Beat at maximum speed mixer for about 2-3 minutes, depending on what power you mixer.
Whipped butter should be light and airy.
Custard base before connecting with whipped butter, should be good to beat with a mixer.
At maximum speed mixer, beat the brew basis, it should be soft and homogeneous.
Further, the butter will gradually introduce brew basis, and beat at maximum speed mixer until uniform.
Add a spoonful of custard base and whisk until smooth.
More spoon.
Again whisk until smooth.
So gradually connect all the brew base oil.
To the cream while whipping stratified, butter and brew basis, should be one room temperature.
That's such an air, a gentle cream is obtained.
For the interlayer, the formation of a cake in the shape or filling croissants, cream can be used directly.
To decorate the cake, layer cake, if you are building it out of shape, the cream must be cooled in the refrigerator for about an hour, mix and can be used.
I recommend also to look at the page with these recipes
Chocolate biscuit cake. Fragrant cake, brewed in milk
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Cake Chocolate coin. Incredibly delicious chocolate cake with cream Sundae
I wish you bon appetite and good mood!
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