2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Egg cream is essential in making cream desserts, and is known as patisserie cream or confectionery cream. It is prepared with the addition of starch or flour and is ideal for filling cakes.
This cream can be flavored with vanilla, coffee, chocolate, almonds, caramel, rum or orange. The confectionery egg custard thickens due to the added starch or flour.
Therefore, it is prepared on a hot plate, not in a water bath, as the starch must be boiled for the cream to taste good.
The cream will not burn and will not form lumps if you boil it in a thick-bottomed saucepan, constantly beating it with an egg whisk.
You have to break it carefully, because otherwise the cream will remain liquid.
To get five hundred milliliters of custard, you need four egg yolks, three hundred and thirty milliliters of milk, sixty grams of sugar, two tablespoons of flour, two tablespoons of starch.
You can use whole eggs, keeping in mind that one egg replaces two yolks. Eggs mix very well with sugar, flour and starch.
The mixture is diluted with a little cold milk and only then poured into the remaining milk. It may be cold rather than hot, but it will take longer to boil the cream.
Strain the finished cream to avoid the presence of even the smallest lump. You can make the cooled cream lighter in taste if you add whipped cream to it, but not more than a third of the volume of the cream itself.
If you mix the cooled egg custard with whipped butter, you will get a plastic buttercream that can be used both for filling cakes and for decorating them.
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