Even people who say they do not like sweet, occasionally indulge yourself delicious desserts. Today we have prepared for you a few recipes of creams that can be used for the preparation of cakes and other desserts. These creams emphasize the sophistication of your desserts. With their help you will show himself an excellent cook, and your friends will certainly be jealous of your skills. In general, more to the point. Next meet sweets! 1. Classic custard
200 g sugar; 500 ml milk; 1 h. liter. vanillin; 4 egg yolks; 50 g of flour. , vanilla, sugar and flour grind until smooth. Milk bring to the boil. Pour the milk into the egg mass and mix. The resulting mass in the fire boil until thick.
2. Universal Oil Cream
4 chicken eggs; 1 pack of butter; 100 g of powdered sugar; 1 cup sugar; < a pinch of vanilla. a dry pan with a thick bottom. Defeat to 4 eggs and mix them with the sugar. Turn on the heat and begin to heat the mixture. Stir constantly until a thick mass. Then take away the mixture from the heat and continue stirring until the mixture has cooled. In a bowl vzbey butter with sugar. Add the egg mixture to the oil and optionally a little vanilla. The cream is ready. Keep it in the refrigerator and smeared only on cakes that have already cooled down.
3. The cream with eggs and condensed milk
100 g of condensed milk; 200 g softened butter; 2 eggs (yolks); vanillin or liquor. Milk vzbey together with the softened butter. Gradually add the egg yolks, whisking continuing. For flavor add a little vanilla or liqueur.
4. Cream butter and condensed milk
1 pack of butter; 1 can of condensed milk. butter and milk until smooth. Use the oil at room temperature. Cream to cool.
5. Cream of semolina
1 tbsp. l. semolina; 1/2 cup milk; 1 h. liter. vanilla sugar; 1/2 ch. l. butter; 1 h. liter. sugar; 1 egg yolk. milk with vanilla sugar. Mix the semolina with a little water, pour the mixture into the milk and bring to a boil on low heat. Triturated egg yolk with the sugar and butter until fluffy get a homogeneous mass. Small portions add semolina. Continuing to whisk whisk her to the cream was light and fluffy.
1 cup sugar; 2 chicken eggs; 1, 5 cups of milk; 1 h. liter. vanilla; 2 hours. l. flour; 2 hours. l. melted butter. in eggs and flour the pan so that no lumps. In another saucepan, boil the milk and sugar, stirring regularly. Milk and sugar pour a thin stream into the flour mixture, stirring vigorously. The resulting cream to put on a little fire and bring to a thickened, stirring constantly. Do not bring to a boil! Then remove the cream from the heat, add the butter and vanilla sugar. Mix well and quickly cool by placing on ice cream or cold water. Use this cream can for pies, cakes, eclairs and other pastries.
7. Cheese cream "Mascarpone»
200 ml cream (33%); 200 g cottage cheese (18%). the curd through a sieve (preferably twice). Pour cold cream. Vzbey mass at low revs to the state of the cream.
8. Cream the cream "Orientation meeting»
250 g butter at room temperature; 100 ml of milk (can be more, the cream will be less fat); 200 g of powdered sugar; 1 package vanilla. Boil and cool to room temperature. Unite all the ingredients. Whisking until smooth pearl color. Whipped with a mixer or by hand (in combines and Blenders are not whipped). The cream should be lush, sweet and with a slight vanilla flavor.
We hope that these creams help you in creating culinary masterpieces. Tell your friends about them, let them, too, will be pleased with their loved ones.
via takprosto cc