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Cooking cream «muslin»

Cooking cream «muslin» (photo-recipe)

# Dessert recipes with photos simple and delicious
# Prepare delicious home recipes with photos

We will need these ingredients:
• 125 g of granulated sugar
• 125 ml of water
• 3 egg yolks
• 200 g butter (softened)

options flavors
• 1 tbsp. l. very strong brewed coffee or 2 hours. l. instant coffee dissolved in 1 tbsp. l. hot water
• grated zest of 1/2 lemon or 1/2 of a small orange
• 1 hour. L. vanilla essence
• 1 hour. L. almond extract

Cooking method:
1 Pour into a saucepan the sugar, cover with water and place on low heat. Cook, stirring occasionally, until sugar is dissolved.
2 Pour the egg yolks in a bowl refractory. When the sugar has dissolved, increase the temperature of the syrup and cook to 108 ° C on a sugar thermometer. If there is no thermometer, remove the saucepan from the heat, dip a teaspoon of syrup and lift. If syrup dripping thin sticky thread, it is ready.

Cooking cream muslin

3 Immediately pour the boiling syrup into the egg yolks, whisking continuously mass mixer. Keep boiling syrup falling on beaters, or they sprinkle drops of syrup, which can burn you. Continue whisking until the mixture become a thick cream, and the bottom of the bowl to cool.
4 Separately, whisk the softened butter into a creamy mass. It should be very soft but not melted, or egg cream will not be able to shake up evenly and smoothly.
5 often add the beaten egg cream into butter and continue beating until smooth mass. At the end, enter any flavor.

Cooking cream muslin. Cooking cream muslin..

About the dish:

Yield: quantity necessary for filling and smearing diameter 20.5 cm sponge cake
Preparation time: about 15 minutes
Cooking time: about 10 minutes
Cooling time: 15-30 minutes

French Cream «Muslin» is not like the usual us custard on a milk-egg-based, which is whipped with soft butter. In this case, it serves as a foundation cream yolk — it whipped butter, cream obtained by allowing more air and gentle.

Store cream «Muslin» better in a cool place, and not in the refrigerator. If the cream is still hardened, put it in the microwave and processed pulses defrost mode for 10 seconds, until it is softened.

Be sure to use an electric mixer is a stationary or hand as to achieve the desired consistency of a cream with an ordinary whisk will be very difficult

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