There are many options and ways to make a delicious custard. We offer step-by-step recipes for classic custard cream, which is widely popular among chefs.
The components of the cream are simple and few, the technology is simple, and the result is canceled. Classic cake can be added to any cake, they are filled with tubes, eclairs, cakes. Even as a separate dessert it is good, and, perhaps, its main advantage is its versatility. Step-by-step recipe for classic cream custard can be the basis for creating creams with new flavors.
General principles of cooking classic custard
• Preparation of classic custard conventionally divided into two stages. Initially, two mixtures are prepared, one of which is brought to a boil, after which both are combined. There are two ways of mixing: adding cold mass to boiling, followed by long boiling, and the other in which the hot mixture is introduced into the cold.
• “Cold” mixture can be cooked in any container, for warming up one should take thick-walled dishes or a pan with a multi-layer bottom. Such tanks provide uniform and complete heating. Enameled bowls and pots for making such creams are not suitable, in them the cream can quickly burn.
• The technology of mixing components is simple, the task is to achieve a homogeneous mass. The easiest way: beat with a mixer; more time consuming - stir with a whisk.
• The most important moment of brewing the cream is the combination of two masses. Usually the cold mixture is injected into the hot one. The boiling mass is constantly stirred, the cold mixture is poured into it in a thin stream and gradually. The exception is protein cream, in which whipped proteins are brewed with hot sugar syrup.
• In the classic version of custard, there are no additional ingredients, except vanilla, which acts as a flavoring. But it can be prepared using different proportions of products and additional preparation of some components, such as flour. Such simple techniques allow you to change the thickness and taste of the cream. • The article contains step-by-step recipes for classic custard cream for various desserts and detailed preparation options for it. Here you can find a step-by-step recipe for a classic protein custard cream, usually used for stuffing tubules, baskets or when making complex cakes.
Classic brewed cream: step-by-step recipe (basic)
Step-by-step recipe for classic custard, which can be added to any baked goods. It can often be found in the filling of cakes, eclairs, cakes, custard tubes and nuts. This is a universal basis for creating creams with different flavors.
Ingredients:
• half a liter of milk;
• 160 gr. Sahara;
• two large eggs;
• 3 scoops of selected wheat flour;
• 2 gr. vanilla powder (standard bag).
Cooking Method:
1. First, prepare the part of the cream that does not require heating. For mixing components, you can take any bowl, even a glass one will do. The bowl should be not only clean, but also dry, since at first we will mix loose components in it.
2. Pour out half the norm of sugar into a pot, then, crossing it over a sieve, add flour to the same place. Do not miss this step, sifting is used not to saturate the flour with oxygen, but with the aim of separating small litter. Long mixing, combine the components.
3. Pour eggs into the prepared mixture and carefully rub with a spoon until we get a homogeneous white mass. Here it is recommended to cheat and use the mixer. His corollas cope with the task faster, and the mass will be more homogeneous, and we need it. The more homogeneous the egg mass, the easier the further process will go. Even beating eggs with sugar for a long time is difficult to achieve one hundred percent dissolution of the crystals, additional liquid is required - pour a glass of cool milk to the sweet mass. Again, mix well. Again, it's better to do it with a mixer. Set aside the prepared mixture.
4. Next we need a double-bottomed saucepan or thick-walled stew-pan. Enamelware is not suitable, the cream will burn in it, not having time to brew. Pour the remaining milk into the container (1 cup) and pour the remaining sugar into it, add the vanilla and mix well. Vanilla powder can be replaced with sugar with the addition of vanilla, but it will need twice as much. 5. Place the container with milk on medium heat and slowly bring to a boil. It is advisable to stir the milk at least for the first minute, so that the sugar crystals that are not dissolved in the cool product completely disperse when warming up.
6. We observe the process and as soon as the first signs of boiling appear, we take in one hand a bowl with the previously prepared egg-milk mass, and in the other we hold the whisk.
7. Intensively stirring boiling milk, continuously pour in the egg mixture in a thin stream and immediately lower the heat - set the minimum fire. Within ten minutes, constantly stirring all the time, boil down.
8. Hot cream may not seem thick enough, but it should be so. Before using it you need to cool well, and this, in turn, will add density.
Classic brewed cream: a step by step recipe for “Napoleons” (with butter)
Step-by-step recipe custard for cooking "Napoleon" is almost no different from the previous recipe. Powder is used instead of sugar, which simplifies the process itself. The custard is supplemented with butter, which gives it a creamy taste and extra silkiness.
Ingredients:
• milk - 400 ml;
• 65 gr. flour;
• 235 gr. high-quality butter;
• Sugar, preferably fresh homemade, powder - 325 gr .;
• 3 grams of vanilla crystals.
Cooking Method:
1. After sifting the flour in any convenient bowl, pour in a glass of milk to it and carefully beat until all the clumps disperse. It is not necessary to introduce all the milk at once. You can pour in small portions, two spoons at a time and then carefully stir the mixture. In this case, it will be easier to achieve homogeneity.
2. Pour the remaining milk into a thick-walled stewpan or pan and pour the vanilla powder into it, stir it. We put the tank on a moderate fire, waiting for boiling.
3. Carefully observe the milk. As soon as the first bubbles begin to rise to the surface, take a bowl of flour mixture and a whisk. Intensively stirring boiling milk, we begin to pour a flour mixture into it in a thin stream. Do not stop, stir brewed base in a circular motion until thickened. Remove from heat, cool. 4. Remove the butter from the refrigerator, cut it into pieces. We spread in a spacious bowl and leave on the table, where the brewed mass is already cooling. After about half an hour we check. We take a spoon and hold it smoothly, if it is smeared easily, continue to prepare the cream.
5. Sow the icing sugar, pour out to the butter and beat with a mixer until smooth. We begin to do this at a minimum speed, if you immediately turn on high revs, the powder will just scatter.
6. Beating up the oil base to the pomp, we begin to introduce into it the cooled brewed mass. Stir gradually, without stopping beating. You can immediately combine both bases and whip well, but if you do this gradually, the result will be more tender.
Classic custard cream: step-by-step recipe for honey cake
Step-by-step recipe for an unusual custard with a beautiful beige shade and light walnut flavor. The cream is ideal for soaking tender honey cakes. The unusual color and flavor is achieved by pre-frying the flour, the technology itself is no different from the basic recipe. Cream, as well as for “Napoleon”, is supplemented with butter.
Ingredients:
• small sugar - 210 gr .;
• 730 ml of nonfat milk;
• wheat flour - 75 gr .;
• 65 gr. butter, preferably 72% oil;
• vanillin (powder) - 2 gr.
Cooking Method:
1. The peculiarity of the recipe is that before mixing the flour with milk, we will fry it a little.
2. Turn on the burner, set the middle fire and place a thick-walled frying pan on it. Warm up well, pour out the flour over the pan in a uniform layer. After waiting 15 seconds, begin to stir. Fry the flour until a delicate nutty aroma goes, and it does not change color, acquires a delicate cream shade. Pour the flour from the pan into a bowl, cool.
3. Pour half of the milk into a bowl, and the remainder into the saucepan. Pour the fried flour to the part of the milk that is in the bowl and beat the mixture until smooth.
4. In the milk, poured into the pan, add the vanilla and granulated sugar. We put the tank on a small, confident fire. Continuously stirring, warm to dissolve all the sugar, and then gradually pour in the milk mixture with flour. Without stopping stirring, bring to a boil. In the process, the cream base will thicken. 5. Let cool the brewed mass. Simultaneously warm the chopped butter warm.
6. We connect the prepared components. Begin to slowly beat the cooled cream base with a mixer. Gradually increasing the speed of the rims, add soft butter in parts. Enter no more spoons, add the next batch, when the previous one is completely dispersed in the brewed mass.
Protein custard cream classic: a step-by-step recipe
Sand baskets with jam and snow-white cream, puffy tubes melting in your mouth with the same filling - there is hardly a person who refuses to eat such a dessert. We offer a step-by-step recipe for classic custard cream on proteins. It is good not only as a filling, dense texture allows you to create decorative elements for the cake: flowers, frills. Even with a long stay in the heat they do not lose their shape and do not spread.
Ingredients:
• two large chicken eggs;
• a small pinch of fine salt;
• 155 grams of powdered sugar;
• purified water - 53 ml;
• Quarter lemon;
• vanilla, preferably powder - 2 gr.
Cooking Method:
1. Pour the specified amount of water into a small, thick-walled saucepan or stewpan, pour out the sugar, set on a small fire. Continuously stirring, warming up to achieve the dissolution of all the sugar, then bring the resulting syrup to a boil. Turning off the heat to the lowest, boil for 10 minutes. Check readiness - dripping a little syrup into a glass of water. If the drop does not spread, and immediately gather the ball and sink to the bottom - remove the sugar syrup from the stove.
2. Wash the eggs with warm water. Carefully break the shells with a knife and pour the squirrels into a bowl. Yolks are not used in the cream. Add a little salt to the proteins, just a pinch, and start beating at the minimum mixer power. As the beating gradually increase the speed. Having obtained a fluffy steady mass, and continuing to whip, gradually pour in a thin stream of hot syrup to it. Whip cream to readiness for 12 minutes.
Tricks of cooking classic custard
• The flour that is part of the cream can replace starch, but it should be added 1.5 times more, otherwise the cream will not thicken.
• Do not boil down the custard for a long time, even if it seems rare. Keep in mind that during cooling it will become much thicker. In order not to be mistaken, lower the spoon into the brewed mass, if the density is sufficient, then it will not flow, but will evenly cover the entire surface.
• When cooling custard, be sure to cover the surface of the custard with a film so tightly that it comes into contact with the cream, or cover the bowl with a lid. If this is not done, when cooled, the surface of the custard is covered with a thin film.
