Dessert with cream - a week of sweet life. Recipes famous desserts with cream. We reveal the main secret of Chantilly!

  • Dessert with cream - general technological principles
  • Cream cream powder - basic recipe
  • Recipe 1. Day one, Monday. Dessert with cream - creme brulee, classic
  • Recipe 2. Day two, Tuesday. Dessert with cream, cashews, cherries and chocolate
  • Recipe 3. Day three, Wednesday. Dessert with cream - “Panna Cotta” with strawberries
  • Recipe 4. Day four, Thursday. Dessert with cream - “gadzharella”
  • Recipe 5. Day five, Friday. Cream Dessert - Magic Cake
  • Recipe 6. The sixth day, Saturday. Dessert with cream and chocolate - strawberry-banana “Sande”
  • Recipe 7. Seventh Day, Sunday. Cream dessert - airy and easy-to-make Pavlova cake
  • Cream dessert - tips and tricks
Dessert with cream - a week of sweet life. Recipes famous desserts with cream. We reveal the main secret of Chantilly!

Recently, the word “dessert” more and more often means a pack of cookies, a chocolate bar or something else bought on the way home that does not make you stand at the stove. But special joy such sweets do not deliver.

Too ordinary! Yes, the modern rhythm of life dictates the rule of saving time, and makes you think that dessert with cream is a dish that is prepared for the festive table, for some special occasion. If you break away from the stereotype that has already taken shape and take a step towards a good mood and a dull variety?

If you look into the culinary traditions of the past, where there were no supermarkets filled with showcases full of all kinds of sweets in beautiful and brilliant packages?

How did people in the past manage without all this, but at the same time they found an opportunity to please themselves and loved ones with sweet dishes? That they came up with so many recipes, including desserts with cream, which have survived to our days.

Is it possible to compare such dishes with those sold in plastic cups, richly flavored with stabilizers and preservatives? No rhythm of life can serve as an argument against a delicious, homemade cream dessert, fresh and without preservatives. Therefore, we buy only the necessary ingredients and go home to our cozy kitchen. Suggested recipes - only a small fraction of the inventions of confectioners over the past three four centuries, but these recipes will not take much time and, we hope, will help make life brighter and believe in their pastry talent.

So, the duration of the experiment is one week. The main ingredient of the dessert is cream.

Dessert with cream - general technological principles

Cream - assortment and methods of cooking.

There are thousands of dessert options with cream. It is cream that makes dessert a light, delicious dish.

Even just whipped cream with sugar and vanilla is an independent dessert dish. Only you need to know which of them are whipped and how to do it correctly?

This is the very secret of Chantilly, who invented a simple and very popular recipe, whipped cream. But, for starters - about cream.

Modern industry produces cream with fat content from 8% to 65%.

In cooking, cream is used, depending on the method of their further thermal or mechanical processing. They are used in dessert dishes, applying various, both separate and combined methods of culinary processing.

Condensed cream, with and without sugar, dry and whipped cream, in packages with a dispenser is also available. When buying, one must take into account for which recipe and type of cooking the product is needed.

Whipped cream without heat treatment is used to supplement fruit desserts, ice cream, beverages, baking. In some desserts with cream, they are baked (creme brulee).

Cream sauce, as a rule, is subjected to heat treatment and is used as an addition to puddings, jellies, cottage cheese casseroles. Cream can be the basis for fruit and dairy dessert soups.

For a creamy dessert that does not require beating, low-fat and medium-fat cream can be used.

Cream in fat content up to 20% in cooking is called coffee, in the main method of use. Cream with a high content of fat, from 35%, is mainly used for the preparation of sour cream and butter. Classic cream is suitable for whipping, with fat content not lower than 33%. But that's not all. Even such cream requires adherence to a certain technology to get a lush, creamy mass.

For whipping can be used cream with a higher fat content, but you need to very carefully monitor the time and speed of whipping, so as not to kill them in the oil.

Now about Chantilly cream. Variants of this cream - the invention of the headmaster of the castle of Chantilly - there are already about a dozen, with various additives and even processing technology.

The fact is that the basic recipe in the original version included only cream, sugar and vanilla. Francois Vatel invented a way to whip these ingredients, as legend has it. But this method of machining cream found a continuation in connection with the use of additional ingredients: chocolate, fruit syrups, coconut milk, and even gelatin or agar for making souffles.

In all these embodiments, it is very important to take into account the subtleties of the process of whipping cream, except for the above-mentioned percentage composition of milk fat.

The whipping cream is cooled to a temperature not higher than 6 ° C, but not lower than positive temperature.

Professionals recommend to whip the butter cream in a high and, at the same time, wide metal dish, which, in turn, is lowered into ice water for a while or put on ice. Blender for beating can be used if there is a nozzle-whisk.

You should start beating at the lowest speed and gradually increase the speed. It is important not to miss the moment when the cream begins to thicken, so as not to accidentally turn it into butter. Before the end of whipping, it is better to reduce the number of revolutions of the mixer to the minimum value.

Whipped cream can be stored in the refrigerator for no more than a day. Moreover, if they are prepared without the use of thickeners, they quickly settle and the quality of the cream deteriorates markedly.

As a thickener, you can use a mixture of powdered sugar and starch. By the way, all the bags with the inscription “thickener” or “stabilizer”, which are commercially available, have the same composition of ingredients - think about whether you should buy them at all. For one glass of cream enough 10 g of the mixture. Whipped cream - the main recipe for Chantilly:

for every 100 ml of cream with fat content of 33% - 20-40 g of powdered sugar and vanilla. How to whisk described above. Do not forget to sift the powder before you enter it into the cream.

It is important to remember - more than 300 ml of cream in one step can not be whipped. If more cream is required, divide the ingredients into equal parts and beat together 2 or more times.

If by chance it turned out that fresh cream is not available, and the cooking process has already begun, you can rectify the situation in the presence of dry cream and milk.

Cream cream powder - basic recipe

• 300 ml of milk, 3.2% fat

• 300 g dry cream, normalized, at least 30% fat

• 80 g of powdered sugar

Enter cream into warm milk to dissolve well. Carefully read the inscriptions on the packaging of dry cream - if they have stabilizers, then the cream should be added to cold milk. Stir with a whisk, adding the dry powder in small portions. Now you need to cool the milk to the desired temperature, as indicated above and continue to beat the technology used for fresh, pastry cream.

Quality requirements.

• The composition of natural cream, including dry, does not include anything other than cream.

• Pay attention to product storage on counters and display cases. If the cream is not stored in refrigeration - refuse to buy them.

• Check the date indicating the date of manufacture and storage.

• Cream, even with the lowest fat content, has a sweetish, white color. If a product is bitter, there are signs of heterogeneity of structure (flakes, separated whey) - it is spoiled, you cannot get whipped cream from it, and in general such a product cannot be consumed.

To tell separately about all the ways of making dessert from cream, you will have to write a separate book. Let's go in a simpler way and consider some technological methods on the example of the proposed recipes. The creative process will bring not only taste pleasure, but also give the opportunity to feel like a real professional pastry chef.

Recipe 1. Day one, Monday. Dessert with cream - creme brulee, classic

This recipe has many options for using flavoring ingredients: citrus peel, rum or brandy, all sorts of spirit essences with various fruit fillings. It is based on cream combined with an equal amount of milk, sugar, egg yolks and vanilla. But the inhabitants of Catalonia for cooking use only milk, without adding cream, also considering their recipe for dessert with classic cream. There is a Bavarian version of the dessert with cream, creme brulee, the technology resembles the Italian Panna Kotta. Scottish, Austrian, and Spanish desserts are also known, using similar ingredients and cooking techniques, but with slight differences tied to the national characteristics and color of a particular locality.

The technology, despite the different variations of the ingredients used, is to make custard, followed by baking and caramelization.

The proposed recipe is the basis of the dessert with French notes.

Ingredient list:

• Yolks of large eggs 5 pcs. (6 pcs., If the eggs are small)

• Cream with any fat content 0.8 l

• Cream liqueur for perfume

• Sugar 120g

• Vanilla (powder or essence)

• Orange Peel

Cooking:

Start cooking dessert with cream is to heat the oven and prepare ceramic cups, 150-200 ml in volume: the cream should not settle - for this, immediately after beating, lay out in cups and bake. Water is poured at the bottom of the pan to create a bath effect when baking the creme brulee. Water needs to be poured so much that it reaches half the height of the cup.

The cooled yolks are whipped with sugar to a stable foam. The cream is boiled with the addition of vanilla and zest. Then they are filtered and gently, in a thin stream, injected into the yolks, mixing with a whisk. At this time, liqueur or any other alcoholic flavor is added. Also, carefully, in order to prevent the mass from settling, it is laid out in prepared cups and put into the oven (150 ° C). It is baked until golden brown appears, without opening the oven door unnecessarily, just like when baking a biscuit. Willingness is checked with a wooden stick - after piercing the cream, the stick should remain dry. A brownish crisp should form on the surface. This is what a real cream cream crème brulee looks like. For greater effect, and, especially, if the oven does not have a grill, you can sprinkle the finished cream with baked sugar.

Recipe 2. Day two, Tuesday. Dessert with cream, cashews, cherries and chocolate

In the house there will always be fresh fruit, favorite jam or compote, or, in extreme cases, dried fruits and nuts. It’s nice to include a couple of chocolate bars, favorite nuts and a bottle of whipped cream in a spray can. The sudden arrival of guests, in this case, will not be taken by surprise. Anyway, this is a great way to deal with fatigue at the end of the working day, doubly enjoying the five-minute dessert preparation - its extraordinary and light taste, as well as the lack of need to spend the evening in the kitchen.

If there is no ready-made whipped cream in the house, then beating them will take a maximum of 5 minutes.

Ingredients:

• Fatty cream (at least 33%) 300 ml

• Frozen or fresh cherry, pitted 200 g

• Melted chocolate 150 g

• Liqueur, cherry (or brandy) 50 ml

• Sugar 250 g

• Agar 20g

• Cashews, fried 80-100 g

• Cream Stabilizer

• Vanilla

• Powder, sugar 180 g

Cooking:

The berries are covered with sugar and slightly ground, so that the juice is quickly separated, and then boiled in a non-oxidizing dish with a non-stick coating. Do not forget to remove the foam. If cherry jam is already there, then the process of cooking dessert with cream will be much easier and faster. Next, add agar to cherries and boil for about five more minutes. Cherry jelly is left to cool and then pour into it a liqueur or brandy. At this time, you can melt the chocolate in a water bath - put it on a slow fire, and until it is completely dissolved, you can proceed to whipping the cream, as described above, in general technological principles. Dried lightly, in a dry frying pan, cashews and grind them, not too hard. Now from the prepared semi-finished products we begin to form a dessert. In high and deep ice-cream bowls lay layers of cooled jelly from cherries, chocolate and cream. Sprinkle with pounded nuts on top. Such a dessert will look more bright and appetizing in glassware.

Recipe 3. Day three, Wednesday. Dessert with cream - “Panna cotta” with strawberries

Cooking this dessert with cream will take no more than 40 minutes along with its decoration. This Panna Cotta is one of the variations of the famous and fashionable Italian delicacy. The classic base is cream jelly. The remaining components are on your own. To do this, take any berries or fruits. They can be used both individually and as a fruit mix. In addition, you can experiment with the use of vanilla, rum or other flavors. As a sweet sauce, for speed and convenience, you can use any of your favorite jams. For a beautiful and elegant design, you can use curly shapes - round, diamonds, asterisks. For Valentine's day - molds in the form of hearts. If there are silicone molds for small cupcakes - great, it will facilitate the work. Another option - disposable forms of dense foil. And for the Easter, holiday dessert with cream - jelly in a pre-washed eggshell, which after curing can be easily removed. This cream dessert can also be made multi-colored. Try it!

Ingredient list:

• Sugar for strawberry sauce

• Strawberry berries, fresh - 450-500 g

• Powder, sugar (sugar) - 250 g (including for decoration)

• Cream of any fat content - 400 ml

• Candied orange, mint leaves and dark chocolate - for decoration

• Water - 250 ml

• Instant gelatin or agar - 20 g

Preparation:

Gelatin dissolved in a glass of warm water. Add powdered sugar to the cream (or use sugar) and cook for fifteen minutes with continuous stirring. In warm cream pour dissolved, without lumps, gelatin. Spread the creamy jelly mass evenly into the molds. After cooling the molds to room temperature, keep in the refrigerator until a stable jelly mass is formed. Strawberry busting: powdered beautiful and large berries (leave them for decoration) and smash the rest with sugar in a blender. Free cream jelly from the molds: to do this for 10-15 seconds, depending on the thickness of the walls, it is necessary to dip the bottom in boiling water and immediately turn on the dish. From above and around the panna cotta pour strawberry jam and melted chocolate - make the pattern in a thin stream. Garnish with whole berries, thin candied orange candies and fresh mint leaves.

Recipe 4. Fourth day, Thursday. Dessert with cream - “gadzharella”

This exotic name comes from North India. Although carrot and creamy halvah like in other states of India. If it happens to try this cream dessert prepared by a real Indian cook, then do not refuse such pleasure. If you cook yourself and do not like fat, then reduce the amount of “ghee” - melted butter, to your liking and use not drinking (10%) cream, but more fatty, 20%. In any case, the dessert is worthy of respect, as a classic Ayurvedic cuisine. The main condition, according to the recipe - properly grated carrots. It should be rubbed as thin and longer as possible, so it is advisable to use the smallest trowel.

In Asia, people are never in a hurry. This rule applies to cooking. And so that carrot halva turned out to be a real masterpiece from the first time, with a uniform and marmalade consistency - do not rush.

Ingredients:

• Drinking cream 500 ml

• “Ghee” (butter, melted) 150 g

• Grated carrots about 1.0 kg

• Sugar 150g (a little less)

• Raisin

• Almond, sliced ​​and fried

• Cardamom powder 15 g

Cooking:

Cookware with thick walls and non-stick coating will be very useful. Try to maintain a low temperature. Stew will have about an hour, to obtain a mass that will not crumble.

Heat the oil and start stewing carrots; it must be continuously stirred. Fifteen minutes later, pour warm cream into the saucepan. They need to be heated, so as not to curl up from the temperature difference and you can immediately dissolve the sugar in them. After 15-20 minutes, after the cream, pour almonds and raisins. Boil halva need to thicken completely. Cardamom can be added along with raisins and almonds, or sprinkle them with ready-made halva. When gadzharella becomes warm, lay it on a cutting board and form. Here you can show imagination and take advantage of any available forms. This dessert with cream is eaten warm.

Recipe 5. Day five, Friday. Cream Dessert - Magic Cake

Ingredient list:

• Butter, melted 175 g

• Flour 140 g

• Cream (33%), including 400 ml for decoration

• Proteins 4 pcs.

• Large yolks 6 pcs., From small eggs - 7 pcs.

• salt

• Water 30-40 ml

• Orange zest, fresh 2 oranges

• Vanilla powder

• Sugar 125 g

• Lemon juice 25-30 ml

• Candied orange, fresh oranges and cocktail cherry - for decoration.

• Rum 75 ml (including impregnation)

Cooking:

We preheat the oven - set the temperature at around 160 ° C. Prepare the form - the bottom is lined with greased parchment. The side parts of the detachable form also handle. First, prepare the yolk mass - rub the yolks with sugar and lightly sprinkle with a pinch of salt, and then beat up to three-fold increase in volume. Softened, but not hot oil combine with water and rum. Cold whites are whipped to the peaks - at the end of whipping fresh lemon juice is added a few drops. In 1/2 part of chilled cream (20%) add vanilla powder and beat until stable peaks. We combine the yolk mass first with oil, and then with proteins, mixing in the vertical direction. Enter the whipped cream in small portions, continuing to mix the dough gently. Combine the sifted flour with zest and pour one spoonful into the liquid part of the dough. Flour is necessary, literally crush the mass, so that there are no lumps, and try to interfere with it very carefully, but quickly. Pour the finished dough into the form. During the first 30-40 minutes of baking, until the crust forms, we do not open the oven. It will take about an hour to bake the cake. After you have to wait for complete cooling, hold for at least 3 hours, and only after cut into portions, decorate each of them with whipped cream (take the second part), candied fruits and cherries.

Recipe 6. The sixth day, Saturday. Dessert with cream and chocolate - strawberry-banana “Sande”

The word "Sande" comes from the English "Sunday" - Sunday, the day when it was allowed to eat ice cream. Strange customs are in the world, because there is ice cream for dessert, with cream can be any day. And if to add it with the most favorite delicacies, without any restrictions, then the French word “dessert” will become synonymous with the word “enjoyment”.

So, for the preparation of "Sande" there are no restrictions. The list of ingredients is all that will prompt the imagination. Unless, of course, none of the readers claims the most expensive “Sande” - “Frozen Haute Chocolate”, worth $ 25,000. Although, most likely, this is the price of the packaging and the name. At home it can also be prepared at a more reasonable price. And not only with chocolate, but with everything that your heart desires. We try the dessert recipe with cream and treat friends.

Ingredients Required:

• Ice cream, cream - 500 g

• Bananas 5 pcs.

• Strawberry 300-400 g

• Almond 150 g

• Honey, liquid 5 tbsp. l

• Chocolate 150 g

• Rum or cognac 150 ml

• Cream, pastry 100 ml

Cooking:

Cut bananas into rings, crush almonds, or simply use almond flakes.

Actually, cooking is in the way of filing. For example:

In a tall and wide glass or a bowl of glass, lay layers of banana slices, ice cream balls — take a creamy ice cream, without filler, to shade the taste of the remaining ingredients. On the ice cream pour a spoonful of honey. Next - again a layer of banana slices, ice cream, almonds. The next layer is bananas, ice cream balls, chocolate. Pour 30 ml of rum, or liqueur, or whiskey over this layer. Draw a beautiful curly cream top out of a pastry syringe or bag. Around this snow-white beauty, the diameter of the ice-cream bowl put strawberries. From the “cornetics” with a very narrow hole pour a “trick” of cream with a thin stream of melted chocolate. And you can eat. Or sell at some auction - set the price yourself.

Recipe 7. Seventh day, Sunday. Cream dessert - airy and easy-to-make Pavlova cake

The name of the famous ballerina is immortalized not only by her performing skills, but also by the culinary talent of her admirers. The famous cake is an example of an exquisite cream dessert, which even ballerinas can afford, for whom overweight is a verdict to a professional career. In addition to the ode of its lightness, you should pay attention to some nuances in its preparation.

The original recipe used fruit, traditional for the Australian continent. The adapted version is made with a no less tasty combination of bananas, kiwi, strawberries, peaches and raspberries.

The protein base is meringue, but the creamy layer has an even more delicate structure. Therefore, it is better to make decoration with whipped cream and fruits immediately before serving - the meringue taste deteriorates from moisture. The cake is decorated with fresh berries, which must be selected very carefully, drying them from water after washing. To juice as long as possible did not spread on the surface of the cake, it is better to powder the berries slightly from the side with which they are laid on the base. The base consists of three meringue shortcakes, which are baked for a long time and remain in the oven to cool. Therefore, it is better to pre-evaluate the technical capabilities and prepare for baking. If the volume of the oven does not allow you to bake all the cakes at the same time, then you should divide the bake by 2-3 times, dividing the number of ingredients for the cake layers. It is convenient to bake cakes in the evening so that they can stand by morning.

Ingredients:

For meringues:

• Proteins 6 pcs.

• Icing sugar 360 g

• Corn starch 20 g

For interlayer and decoration:

• Cream (33%), whipped with vanilla and sugar 450 g

• Fresh berries 350 g

Cooking:

The baking temperature of the meringue is 140C. Prepare the oven and forms. The meringues are baked on a parchment soaked in butter. If all the cakes are baked at the same time, then on paper you need to draw three identical circles so that it is convenient to immediately lay out the dough of the desired shape and size. Before starting to whip proteins, cool the mixer bowl and proteins. Please note that the whipping of the protein must be completely dry and free from fat, otherwise the meringue will be delayed and become “rubbery”. For better results, a few drops of lemon juice are injected into the protein mass and whipped almost until ready, that is, the proteins should remain in the bowl if they are even turned upside down. And after that they injected sifted powder, in small portions, without stopping beating at high speed. Perfectly whipped with powdered squirrels acquire a glossy shine. Then carefully, through a sieve, to work out evenly, pour the cornstarch. Next, stir the dough with a spoon and then spread it into forms or prepared parchment, around the diameter of the circles. Baked meringue for about 35-45 minutes. After that, the finished base for the cake remains in the oven until it cools. At the same time, the door should be slightly opened to prevent moistening of the meringue with steam. Each cake is covered with powder, mixed with corn starch, so that the juice of the fruit is not prematurely absorbed in the meringue, spread fruit assortment, coat with a layer of cream. The top of the cake is decorated similarly and, in addition, it is covered with an additional chocolate thread (made from melted chocolate) for decoration.

Dessert with cream - useful tips and tricks

• In order to enhance the flavor of fresh fruit, sprinkle them with the following solution: lightly salt some lime juice and add to it how many drops of fresh peppermint juice or mint tincture.

• Citrus zest, added to the pastry, pre-rub with sugar to enhance its flavor

• To prevent baking in the cupboard, burn coarse salt onto the pan.

Cream dessert is a great occasion to gather around a table with friends and family. Give more often the sweet moments of life to your loved ones, and then the aroma coming from your kitchen will surely attract happiness and good luck to the house.

Comments (0)
Related articles
Search