Custard Protein Cream: Video Recipe

0

• Time for preparing

  Contents

  • • 0.0.1 10 min
    • 0.0.2 Simple dish
    • 0.0.3 248.5kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  10 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  248.5kcal

• Rating

• Recipe

A delicious custard protein cream holds shape much better than ordinary and stored for a very long time, does not separate and does not fall off. Cakes with such a cream will be stored with you for up to 4 days, and to cook it at home is not at all difficult. Fear not you nothing spoil it. This cream is perfect for tubules, sand basket for decorating cakes and any other pastries.

Let’s get started!

Ingredients

0/6 ingredients

• 3 squirrels
• 1/4 tsp citric acid
• 50 ml of water
• 180 g sugar
• Vanilla
• Food coloring optional

? 10 мин10 мин 248,5

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. First, put the boil syrup: water + sugar. Cook it on slow fire for 5 minutes.
2. At the same time, we begin to whip the cold proteins with citric acid. Citric acid is not needed at all in order to better beat (as you thought), but for sourness, because sweetness is better to dilute.
3. The most important point in whipping proteins is a dry bowl. (and it’s not at all necessary to cool it, as some say) and “clean” proteins, i.e. so that not a drop of yolk gets.
4. Beat whites to “peaks”. Just syrup was boiled and immediately, pour it hot in a thin stream or in small portions into squirrels without stopping whipping.
5. Beat a couple more minutes until it becomes straight tight.
6. Add vanilla and dye as desired.
7. Ready cream is precipitated using a pastry bag on cakes or cake.

Keywords:

• from proteins
• cream