Confectionery cream is a basic cream used in confectionery. It is made from egg yolks, milk, sugar, vanilla, and starch. As such, it is subject to many combinations and this is its basis. It is enriched with nuts, hazelnuts, and other nuts, fruit puree, pieces of fresh or candied fruit, coffee, chocolate, caramel. Donuts, princes donuts, eclairs, mini cakes, and various cakes are filled. If you make creams for princess donuts or eclairs, enrich them with firmly whipped sweet sour cream, you will gain strength and a light, airy taste, you can also make vanilla slices. Donuts are filled with pure cream in combination with, for example, fruit puree or chocolate. The photo shows a pure cream, without additives, to see what it looks like at the end of the procedure, it is quite heavy and tastes like a thick pudding. There are three bowls in the photo and that is the amount obtained from this measure.
4 egg yolks
120 g of sugar
500 ml of milk
60 g density (starch, starch)
60 g butter
1 tablespoon vanilla extract, but it's better when you have a stick - I've worked with both and both are great
Preparation:
Put 400 ml of milk on the fire.
Beat the egg yolks with the sugar, so that the yolks change color, then add the thickener and the remaining 100 ml of milk and whisk everything well.
When the milk has boiled on the fire, shake it in the sherpa in which you have beaten the eggs and beat everything well.
Return to low heat to thicken.
Mix vigorously to the desired density.
Remove from the heat, shake in a plastic container, cover with a bag or foil over the resulting cream, and leave to cool.
When the cream has cooled, beat it with a mixer.
It’s tough at first but as the mute releases.
Such a cream is ready to use.
Try it.
Now comes the addition of ingredients.
I recommend the sweet-sour cream that you will whip and then add the cream, the filling is really unique, wonderful, airy, and in the mouth like foam.
Other variations are optional.
Pleasant.
Confectionery cream that can be made at home