2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Despite everyone's different preferences for desserts, there is no person who does not like light and fluffy creams. They fall into a separate section in confectionery, in which egg creams take the lead.
Egg cream has been known to mankind for centuries. The binding ability of eggs was discovered by the Romans, who were the first to use them with milk and honey in various egg dishes.
Over the millennia, many talented chefs relying on egg custard have developed hundreds of recipes. The most popular of these are the French creams Brulee, Caramel Cream and Bavarian Cream. Although they may seem easy to prepare at first glance, there are a few tricks that you just can't do well without.
Creme brulee
One of the most popular French desserts, a benchmark for quality and class, this cream is prepared in advance and consumed chilled. In the original recipe, the cream is prepared only with liquid cream. Over the years, however, chefs have found that if fresh milk is added, the dessert acquires a richer and denser taste.
Another subtlety is the filling - the sugar on the surface, which is melted with a cooking gas burner. It is the contrast between the warm caramel and the cold cream that gives the dessert a unique taste.
Caramel custard
This one egg cream, prepared with caramel topping, is also known as the cream, turned upside down because of the way it is served. It is prepared in many different ways in different countries, but in his native France the original recipe is followed.
In it, whole milk is used for its preparation, while in the Spanish equivalent it is added condensed. The other ingredients are the same - sugar, eggs and milk. When baking it in a water bath, the key point is that the water in the pan does not boil so that the cream becomes homogeneous and thick.
Bavarian cream
The third classic French egg-based cream is Bavarian. In addition to eggs, gelatin and whipped cream are also found in its composition. The cream is served on its own as a cold dessert, as well as in cakes and other pasta, in the form of a filling.
The key point in the preparation of Bavarian cream is the dissolution of gelatin. It should not boil. If this happens, its gelling properties are lost and it becomes unusable. Seasonal fruits or chocolate are often added to the finished cream to enrich the taste.
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