The creams are delicious, highly nutritious, and serve as a wonderful decoration for cakes, pies, rolls, pastries and other culinary products. Milk-based creams are also helpful. This product contains vitamins A and thiamine, which are essential for the maintenance of vision and the absorption of sugar by the body. Milk protein casein promotes liver and kidney function, and lactose protects against cardiovascular diseases. With milk, you can make butter, custard and chocolate creams that will not only decorate your baked goods, but also give them a unique taste.
It is necessary
-
- For buttercream:
- ½ glass of milk;
- a glass of granulated sugar;
- 2 eggs;
- 200 g butter.
- For the custard:
- a glass of milk;
- 200 g butter;
- ½ cup sugar;
- 1 tablespoon flour.
- For chocolate cream:
- ½ glass of milk;
- 2 cups sugar;
- 3 tablespoons of cocoa;
- 100 g of chocolate;
- 400 g butter;
- 4 yolks.
Instructions
Step 1
Butter cream. Remove the oil from the refrigerator in advance so that it has time to soften. Pound sugar with eggs until white. Heat the milk over low heat, but do not boil. Add a tablespoon of warm milk to the mixture of granulated sugar and eggs. Whisk everything into a homogeneous mass and put on low heat. Bring the mixture to a boil, stirring constantly. Immediately remove the milk base from the heat and cool to room temperature. While the mass is cooling, begin whisking the softened butter. While whisking, add chilled milk mixture in small portions to the butter. Beat the cream until it becomes plastic and homogeneous. The cream prepared in this way turns out to be very delicate.
Step 2
Custard. Soften the butter at room temperature. Put flour, 1 tablespoon of sugar in a saucepan and pour in milk. Mix everything thoroughly until smooth. Make sure there are no lumps. Then put the mixture on fire and bring to a boil. Without ceasing to interfere, boil the mass to a jelly consistency. Then remove the pan from the heat and refrigerate. Whisk well the softened butter with the remaining sugar. And, continuing to beat, add the chilled boiled mass to it. Mix everything thoroughly and beat until fluffy.
Step 3
Chocolate cream. Remove the oil from the refrigerator and leave to soften. Pour sugar and cocoa into a bowl, mix well. Pour in milk and add softened butter. Break the chocolate into pieces and add to the mixture. Mix thoroughly again. Place the bowl on the stove over low heat. And, stirring constantly, heat over low heat for 10-15 minutes. Then remove from the stove and set the chocolate mass to cool to room temperature. For eggs, separate the yolks from the whites and add the yolks to the cooled mixture. Beat the cream with a mixer.
