At first glance, it seems that there are a great many biscuit creams. But it is not so. In fact, there are only a few basic types of creams. Everything else is "variations on a given theme" that allow you to get different flavors. Several such "variations" are proposed below.
It is necessary
-
- Eggs;
- sugar and icing sugar;
- butter;
- condensed milk;
- lemon acid.
Instructions
Step 1
Raw protein cream.
For the cream you will need: 8 tablespoons of powdered sugar, 4 eggs, 6 drops of diluted citric acid.
Separate the proteins. Put the pan with proteins in the cold (in cold water or on ice). Whisk until a thick, stable foam is obtained. Add the icing sugar in small portions (about 1/3 part) and beat well again. Add citric acid, food coloring, and remaining powdered sugar. Stir quickly.
Step 2
Custard protein cream.
Required: 8 tablespoons of granulated sugar, 4 eggs, 0.5 cups of water, 6 drops of diluted citric acid.
Pour water into a saucepan and add sugar. Stir well. Cook until the syrup is sampled on a thick thread. Separate the proteins. Place the container with proteins in the cold. Whisk. A thick, persistent foam should form. Pour the sugar syrup in a thin stream into the container with proteins, then beat for another 1-2 minutes. Citric acid and colors are added immediately after brewing.
Step 3
Butter cream with condensed milk.
For the cream you will need: butter - 100g, condensed milk - 4 tablespoons.
Whisk the butter (the whipping butter should be at room temperature). Add the condensed milk without stopping whisking. You should get a fluffy homogeneous mass.
Step 4
Butter cream with milk and eggs.
For the cream you will need: 100 g of butter, 2 tablespoons of granulated sugar, 1 egg, milk - 2 tablespoons.
Combine milk and sugar. Stir well, bring to a boil. Beat eggs separately. Without stopping whisking, pour in a thin stream of hot syrup. The mixture should be very hot, but not boiled. Refrigerate the mixture. Beat the butter, without stopping whipping, pour the resulting syrup into the butter little by little. Beat until fluffy.
Step 5
Custard on eggs.
You will need: 1 glass of milk or cream, 4 tablespoons of granulated sugar, 1 teaspoon of starch, 3 eggs.
Combine sugar, starch and eggs. Stir well and add milk. Cook with constant stirring until the first bubbles appear. Stir only with a wooden spoon or spatula. Refrigerate.
