The thick cream is perfect for filling various desserts, it can be used to fasten halves of cookies, it can be used to cover a cake like icing. The taste, aroma and color of the delicate cream can be varied by adding different ingredients.
It is necessary
- For the custard:
- - 500 ml of milk 3, 5% fat;
- - 55 ml of cream with a fat content of at least 20%;
- - 1 vanilla pod or ½ teaspoon of vanilla essence;
- - yolks of 4 chicken eggs;
- - 30 grams of powdered sugar;
- - 1 tablespoon of cornstarch.
- For oil bath:
- - 175 grams of powdered sugar;
- - 75 grams of unsalted butter.
- For the chocolate buttercream:
- - 400 grams of powdered sugar;
- - 200 grams of unsalted butter;
- - 100 grams of dark chocolate.
Instructions
Step 1
Prepare a thick custard, aka patisserie or Patissiere. Combine milk and cream in a small saucepan or ladle. Cut the vanilla pod in half with a thin sharp knife, peel the seeds. Place the pod halves and vanilla seeds in the buttercream mixture. Bring to a boil over low heat, but do not simmer. Remove the vanilla pod.
Step 2
In a bowl, beat the egg yolks, powdered sugar and cornstarch until stiff. While whisking, slowly pour in the hot milk. If you're using vanilla essence instead of vanilla pods, it's time to add flavor to the cream. Return the cream to the saucepan or ladle and cook, stirring gently with a wooden or silicone spatula, until the cream thickens. Refrigerate the cream. Store it in the refrigerator, tucked in cling film on top.
Step 3
Whisk in a thick butter cream. Soften unsalted butter at room temperature. Whisk it along with the sifted icing sugar and flavor. Finely grated orange or lemon zest, vanilla extract, cocoa powder, rum, cognac, liqueur can act in this capacity.
Step 4
A thick and glossy chocolate butter cream is obtained. Grate the bitter chocolate and melt in a water bath. Cool slightly and whisk with butter, then add the sifted icing sugar a little while whisking the cream.
