with simple creams
Biscuit, perhaps the most simple and versatile pastry to create a dessert. Cakes and pastries are made of biscuit cakes, rolls are rolled up from thin layers of biscuit dough. Yes, and usual, prepared in a hurry, biscuit is able to decorate any tea party.
The cream is the most delicious part of any dessert. It permeates biscuit dough, filling it with additional sweetness and special taste. A slightly dry biscuit smeared with cream becomes softer and more tender; cream masses can not only be stuffed, but also decorated with desserts. Often prepared according to a special recipe creams prepare the surface of the cakes before decorating with mastic.
The collection contains the most simple recipes for biscuit creams, using which you can quickly create your own original dessert.
General principles of making simple creams for biscuits
There are many both complex and simple options for biscuit cream. Properly selected recipe, this is by no means all. To make the cream tasty, fluffy and smooth, you should follow the basic requirements. All products for the cream should be exclusively the first freshness, and quality. Strict compliance with the technology and the recommended temperature conditions are also mandatory.
• Protein creams. Since the cream mass is not subjected to heat treatment, it is recommended to thoroughly wash off the dirt from the eggshell with warm water, and it is best to do this using soda. Break the shell should be carefully, trying not to damage the film holding the yolk - even the smallest of it, hitting proteins, will interfere with high-quality beating.
• Custards. The basis of such a cream mass should be prepared in an un-enameled saucepan and it is desirable to provide that the container has a double bottom. For mixing it is recommended to use a wooden spoon with a long handle. The surface of a hot base or ready-made cream should be lightly sprinkled with fresh caster sugar or covered with foil before cooling. If this is not done, the surface will be weathered and covered with a dry film (crust). • Oil creams. Prepared on the basis of butter. It should be with the maximum available percentage of fat and high quality. Otherwise, whipping may cause it to delaminate. Creamy fat must be kept warm for a while before use to soften.
• Cream creams. Prepare by whipping cream with various additives. The main requirement is the use of high-quality and fatty, 35% cream. When using a product with low fat content, the cream will turn out to be liquid.
• Sour cream creams. The principle of cooking is similar to butter cream technology. The requirements for the main product are identical - freshness, quality, high fat content. The higher the rate, the thicker and more stable the cream.
• Curd cream. The percentage of fat does not matter. The main requirements are imposed on the quality and grain of the curd. It is advisable to take a non-dry, elastic product.
The process of whipping any cream should occur gradually. Initially using the minimum mixer speed. Increase the speed should be gradually. If in the process of whipping cream based on cream or fermented milk products, spreading occurs, spread the mass on a sieve lined with gauze. Try to beat again, only when all the liquid comes down.
You can add any flavorings to simple biscuit creams. It can be vanilla, berries, chocolate, cocoa, crushed citrus peel, nuts. For coloring, you can take the berry or vegetable juice, factory food colors.
Simple custard for biscuit with condensed milk
Ingredients:
• white chocolate bar - 100 gr .;
• a teaspoon of vanilla sugar;
• two spoons of plain milk;
• 180 gr. butter, preferably 72%, butter;
• 300 gr. whole condensed milk.
Preparation:
1. Break the chocolate into pieces, fold it into a bowl. Add a third of the butter and place in a water bath. Stirring, warming until the chocolate completely disperses in the melted butter.
2. Pour the usual milk into the oily mass and continue to heat, still stirring for 2 minutes. Remove from the bath, set aside for five minutes to cool. 3. In a separate bowl, blend the remaining butter with condensed milk until smooth. Add the cooled oil mass, vanilla - mix thoroughly with a mixer.
Simple biscuit cream: chocolate ganache recipe
Ingredients:
• cream, with a fat content of at least 22% - 400 ml;
• natural creamy, high-quality butter - 50 gr .;
• 450 grams 96% chocolate.
Preparation:
1. Break open the chocolate bar into squares, chop them into smaller pieces with a knife and put them in a bowl.
2. Heat up the cream on medium heat. Do not boil as soon as the first bubbles rise - signs of boiling - remove the cream from the stove and pour it over to the chocolate. Leave for two minutes.
3. Watch the temperature of the cream. If they are not hot, chocolate lumps will appear, and it is already impossible to get rid of them. Ganache will have to filter.
4. Add melted butter to melted chocolate in cream and mix thoroughly with a mixer.
5. Chocolate ganache is ready. It can be used immediately if you want to cover the surface of the cake. To fluff cakes, put ganache for half an hour in the fridge - it will become denser and softer.
Simple cream for sponge cake with cream and caramel flavor
Ingredients:
• unrefined sugar - 200 gr .;
• 150 gr. frozen homemade cream or butter;
• liquid cream, with a fat content not lower than 22% - 300 ml;
• vanilla powder.
Preparation:
1. Sugar is evenly distributed over the bottom of a thick-walled stewpot. Put the tank on a small fire. Mixing, warming up, waiting for the full melting of the crystals, then boil a little more, so that the syrup gets a beautiful brownish tint.
2. In parallel, at the minimum heat, warm the cream.
3. Actively stirring the sugar syrup, pour a hot cream into it in a thin stream. Caramel pieces can form, do not stop warming, they dissolve themselves.
4. When the cream mass begins to thicken, remove the saucepan from the stove, pour the contents into a bowl. Cool slightly, then filter and place for a while in the cold. We reach it when the mass becomes similar in consistency to a thick sauce. 5. In a separate bowl, whip up the softened butter to shine. Then, without stopping the beating, in a teaspoon of caramel mass is introduced into it.
6. This cream is good not only for coating biscuit cakes, they can also decorate ready-made desserts. The cooled cream keeps its shape well and does not flow during a long stay in the room.
Simple cream for biscuit sour cream with butter
Ingredients:
• homemade, unglued sour cream - 200 gr. (you can take the factory, 30%);
• half a cup of sugar;
• 200 gram pack of high fat oil.
Preparation:
1. Put the oil out of the refrigerator beforehand. Warming up to room temperature, cut it into thin cubes and lay out to sour cream.
2. Gradually add sugar, whisk sour cream until smooth. The result should be not spreading, fluffy mass.
3. Before applying to the biscuit, be sure to cool the cream in the refrigerator.
A simple cream for biscuit on proteins under mastic
Ingredients:
• eight proteins;
• half a kilo of sweet cream butter;
• 400 gr. sugar.
Preparation:
1. Beat up to the pomp proteins with a small pinch of salt. In the process, gradually introduce sugar to proteins.
2. Put the resulting air mass in a water bath. Beating, warm slightly (up to 30 degrees). Then remove from the stove and continue to beat another quarter of an hour.
3. Separately, whipping butter, transfer the mass to the proteins. Working as a mixer, we achieve homogeneity of protein cream.
4. The cream is well suited for coating dessert, if you plan to make it with mastic. Jewelry in contact with such a surface does not melt and does not slip on it.
Simple chocolate biscuit cream: recipe with cocoa
Ingredients:
• half a liter of milk;
• 90 grams of starch;
• two spoons of cocoa powder;
• half a cup of sugar;
• creamy, 72%, butter - 30 g .;
• 1 gram of powdered vanilla.
Preparation:
1. Pour 300 ml of milk into a large non-enameled saucepan and place on a small fire. Warming up, add cocoa in milk, a pinch of fine salt, sugar. Spread sliced butter and mix well. Bring to a boil, then continue to cook on less heat for three minutes. Constantly mix the cream base - can burn. 2. Dissolve starch in the remaining cool milk. Intensely stirring the hot mass, pour a starch mixture in a thin stream, bring the thickening cream to a boil and immediately remove it from the stove.
3. After letting cool slightly, add vanilla to chocolate cream. We leave to complete cooling, covering the surface of the cream mass with a film.
Simple cream for mascarpone cream biscuit
Ingredients:
• fat, 33%, cream - 300 ml;
• 250 gr. cheese, varieties of mascarpone;
• five tablespoons of sugar (125 grams).
Preparation:
1. For a quarter of an hour we move the package with cream from the common chamber of the refrigerator to the freezer.
2. After cooling, pour the cream into a clean bowl, pour sugar into it and beat.
3. We closely follow the process, we try to do without switching to the maximum speed. With the active whipping cream can quickly stray into the oil.
4. Having obtained a fluffy mass, add mascarpone and, working with a mixer, slowly mix the cheese with the cream base.
Simple cream for dark biscuit made from cottage cheese with cherry flavor
Ingredients:
• non-granular 9% cottage cheese - 300 gr .;
• small lemon;
• half a liter of 22% cream;
• 20 gr. instant (granular) gelatin;
• icing sugar - 125 gr. (5 tbsp. L.);
• cherry juice - 70 ml;
• 300 gr. pitted cherries.
Preparation:
1. For cream, you can take fresh, frozen or canned cherries in their own juice. Frozen berries are thawed in advance in air at room temperature, and we remove stones from fresh cherries.
2. Fill the gelatine with warm water so that it completely covers it, and leave it to the right moment. Granules should swell well.
3. We pour boiling water over lemon and wipe dry. Using a small trowel, scrape the zest from the citrus, then cut the fruit and squeeze the juice. We filter out the remnants of the pulp and remove the bones that fall into it.
4. Beat the chilled cream until fluffy.
5. We grind cottage cheese using a rare metal sieve. Add powdered sugar and mix thoroughly.
6. Separate three spoons of curd mass, mix it with gelatin and, shifting back, mix. Put the lemon zest, pour the cherry juice, freshly squeezed citrus juice and smash until smooth with a blender. You can use a mixer. 7. In the resulting creamy base, gently stir in the whipped cream. A third of the prepared cream is set aside, and the remaining cream mass is mixed with cherries.
8. With cream containing berries, we coat biscuit cakes, and for those without cherries, we coat the sides and top of the dessert.
Tricks of making simple biscuit creams - useful tips
• Whip the whisk cream tedious. Significantly speed up and facilitate the process will help mixer or blender.
• To prepare the cream should not use aluminum containers. A creamy mass may acquire a characteristic metallic taste and darken. The best dishes for whipping cream mass will be glass containers.
• Do not keep the oil warm. It should only soften slightly, and not melt. If the fat began to shine and floated, return it to the fridge to harden it a little.
• If you forgot to remove the butter from the refrigerator beforehand, rub it on a large grater. The fat will soften quickly, and literally in five minutes you can make a cream out of it.
