Together with various sweet dough dishes, a huge number of different creams are used in confectionery production to complement the dish. Cream is a fluffy mass prepared by whipping butter, eggs, cream, sugar and other ingredients. The benefit of the confectionery cream is that it has a high nutritional value and excellent taste.
Custard cream with flour
Ingredients: a glass of milk or water, an egg, sugar (5 tablespoons), flour (2 teaspoons). Stir the egg and flour in a saucepan until the lumps disappear, then add ¼ of the milk and stir again. In a separate saucepan, bring the rest of the milk and sugar to a boil, stirring with a spatula. Pour the boiling milk mixture in a stream into the egg-flour mass, then put the total mixture on the stove and bring it to thicken, stirring continuously. To improve the taste, wheat flour must be pre-fried or replaced with starch. The boiled cream needs to be cooled.
Protein cream from Antonov apples
Ingredients: egg whites (5 pieces), a glass of sugar, apples (300 g). Core the apples with seeds, then bake them in a skillet until softened. Next, rub the apples through a sieve. Add sugar to the resulting puree and cook for five minutes. Pour hot into the well-beaten egg whites. The cream can be used immediately while warm.
Butter cream with sugar syrup
Ingredients: butter (200 g), sugar (5 tablespoons), water (8 tablespoons). Pour sugar into a saucepan, add water and stir with a spoon. Boil until sugar is completely dissolved. Then skim off the foam. Cool the finished sugar syrup to room temperature. Then whisk the butter. During the whipping process, pour in the chilled sugar syrup in small portions. Continue whisking the cream until fluffy.
