Custard with added cream. How to make a creamy custard based on pâtissière custard

Lovers of cakes and pastries prefer desserts with rich custards. Of course, such people certainly don’t worry about their figure.

But you shouldn’t deny yourself a portion sometimes delicious cake with cream. Yes, such a composition will be less caloric than a simple oil one, but the taste simply cannot be compared.

Every recipe custard with the addition of cream indicates its specific proportions. For example, cream can act as a milk substitute or reduce the amount of milk introduced. oils

Advantages and disadvantages of custard with cream

If you look at the recipe with milk and with the addition of cream, then in the first case the custard will be fattier.

Plus, the cream definitely tastes better with cream. The composition of the cream will be higher in calories than milk.

As for adding words. oils into a creamy mass, it is imperative to use the highest quality product possible.

Sl. the oil will make the cream more durable, and therefore jewelry made from it will hold its shape perfectly.

You can make a custard cream composition without using slurry. oil. This recipe will allow you not only to reduce the calorie content of the cake, but will also be able to give you an unforgettable experience of its taste.

Now choose which custard with whipped cream for the cake to make for you. Recipes will be presented below.

Cream custard for cake

Components:

500 ml cream with a fat content of 10%; 2 pcs. chickens eggs (yolks); 1 tbsp. Sahara; 1 pack sl. oils; 1 tbsp. flour.

Cooking algorithm:

Sl. I soften the butter in advance, taking it from the refrigerator to the kitchen table. I cut it into cubes.
Separating chickens. eggs. I fill the saucepan with yolks. I add sifted flour and sugar to them. I grind the mixture and add cream; the mixture needs to be stirred constantly on the stove.
I put the mixture on medium heat and cook, you need to bring it to a boil. To prevent the composition from burning, you need to constantly stir it. During boiling, stirring should be even more active.
When will the cream take effect? the right consistency, you need to remove it from the heat and put it in cold water. After this, you need to stir the mixture for another 3-4 minutes, as the dishes may cool too slowly and the cream will burn.
I leave the mixture in cold water and at this time I beat the slurry. butter using a mixer. When the composition becomes white and fluffy, you need to add a cream preparation to it. You need to continue beating with the mixer. After this, the mass should be well mixed with the whipped slurry. oil.
That's all. The creamy composition for the cake is high in calories and holds its shape perfectly, and therefore you can use it to create different decors on the cake.

Custard cream composition with milk for cake

The recipe will allow you to prepare fondant for filling cakes and layering cake layers. Based on it, I advise you to make a Ryzhik or Napoleon cake - it will turn out very tasty!

Components:

50 gr. sl. oils; 0.5 l of milk; 2 pcs. chickens eggs; 150 ml cream with a fat content of 35%; 3 tbsp. flour; ¾ tbsp. Sahara.

Cooking algorithm:

I boil the milk and half the sugar.
I take it off the stove and let the milk sit aside for 30 minutes.
Chicken I mix eggs with sugar and sifted flour. I grind and add milk little by little. I mix thoroughly so that no lumps appear in the composition.
I turn on the stove and put the cream on medium heat. As soon as the mixture becomes thick, remove from heat.
Flour can be replaced with starch. The proportions are the same as indicated in the recipe with flour.
After boiling, I boil the cream for a couple of minutes and immediately transfer the mixture into a glass bowl. I mix it with sl. oil To make it melt faster, you need to stir the composition.\
The custard for the cake will cool faster in a fresh container, which should be cooled first.
I cover the bowl of food. film and let cool until room temperature. Then I put the mixture in the refrigerator for 4 hours.
I whip the pre-chilled cream until it starts to form peaks. The process will be less labor intensive if the cream, mixer whisk and bowl are chilled in the freezer in advance.
I put cream in the cream. I mix, performing movements from the bottom up using a plastic spatula or a wooden one. That's all, the layer for the cake is ready, you can assemble the dessert.

Custard currant cream for cake

You can prepare this cream in just 10 minutes.

Components:

0.5 l of milk; 250 gr. Sahara; 200 gr. sl. oils; 3 pcs. chickens eggs; 70 gr. flour; 1 pack vanilla sugar; 100 gr. cream (high fat content); 150 gr. currants; currant syrup.

Cooking algorithm:

I pass the flour onto the slurry. oil, after sifting it.
Chicken I grind eggs with 200 gr. Sahara.
I pour it into the hot stuff boiled milk, I stir, add baths. sugar.
Mix the mixture with flour and boil for 5 minutes. I grind the composition using a sieve.
I beat the cream a little with a mixer. I add berries to it.
I whip the cream and the rest of the sugar and assemble the cake. I pour syrup on it.

Diplomat

Components:

30 gr. sl. oils and starch; 0.5 liters of cream (fat content from 33%); 2 pcs. chickens eggs; 80 gr. Sahara; 320 ml milk; 1.5 tsp. gelatin; 10 gr. van. Sahara; 60 ml water and salt.

Cooking algorithm:

In a bowl, mix half a portion of sugar and starch. Stir and add 100 ml of milk.
I enter 2 pieces. chickens eggs, mix and leave aside.
Pour the rest of the milk into a bowl, add the rest of the sugar and salt. I bring it to a boil. I add half a portion of milk syrup to the chicken mixture. eggs. I stir and return to the bowl.
I send the mixture to the stove over medium heat. I bring it to thickness, but it is important to stir constantly.
I turn off the heat and add 30 grams. sl. oil and stir for a couple of minutes.
Pour 60 ml of water into a bowl, 1.5 tsp. gelatin and let it stand for 10 minutes so that it swells.
I strain the custard using a sieve. I make the composition uniform and smooth.
I put it on the stove with the swollen gelatin. I warm it until the composition dissolves and becomes transparent. I add it to the cream and stir.
I cover the bowl with food. film and leave until completely cool.
0.5 liters of cream needs to be cooled. Mix them with van. sugar and beat to form a fluffy mass. While whipping, it is important to be careful not to inadvertently make slurry. oil.
I introduce the cream into the mixture and mix, adhering to the same direction.

My video recipe

I recently cooked an awesome Napoleon cake with custard. Napoleon turned out so light and tender that it simply melted in your mouth. And here is the cream itself, which gives the cake such extraordinary lightness and an unforgettable milky-vanilla aroma. This custard recipe is slightly different from the classic one because it is made with cream rather than milk. In addition, the recipe does not use whole eggs, but only yolks, which makes the cream smooth, viscous and without lumps. Any cake or dessert made from sponge cake, puff pastry, choux pastry. The cream will turn out perfect even for novice cooks.

Ingredients: (for a cake with a diameter of approximately 24-30 cm)

1 l. medium fat cream;
5 yolks;
1 tbsp. Sahara;
4 tbsp. flour;
200 g butter;
a pinch of vanillin.

Delicious custard recipe

So, first you need to prepare everything necessary ingredients. Break the eggs, separating the yolks from the whites. The whites can be cooked later tender meringue or egg white omelette.

Instead of vanillin, you can use a vanilla stick or vanilla extract, which will give the cream a more natural aroma. I prepare the cream the old fashioned way, the wonderful way. grandma's recipe, and in the old days there was no such variety of products.

Take it out of the refrigerator butter, unwrap it and leave it in the kitchen to warm up to room temperature. The butter will warm up and soften faster if you cut it into cubes directly on the paper.

When everything is prepared, you can start preparing the cream.

1. Pour the yolks into a bowl, add a glass of sugar there.

2. Lightly whisk the yolks and sugar until the mixture turns white.

3. Pour into a saucepan and place on medium heat. It is NOT recommended to use for making custard. enamel pan, because the cream may burn in it.

4. Pour in the cream, mix with a spoon and bring to a slight boil.

5. Sprinkle flour evenly and mix immediately.

6. Continue cooking the cream, stirring constantly. It’s better not to leave the stove.

7. The cream will thicken right before your eyes. How do you know when the custard is ready? We take out a spoon with which to stir the cream from the pan and run it in the middle with another spoon or finger. If an even mark remains and the cream does not run off, everything is ready and you can remove it from the heat.

8. Now the cream needs to be cooled to room temperature. Then add softened butter and a pinch of vanillin to the cream. Mix everything using a blender.

A very tasty and aromatic custard for Napoleon is ready! All that remains is to spread it on the cakes.

How to make custard with cream? What's good about it? You will find answers to these and other questions in the article. Some are not afraid for their figure and prefer thicker custards. If you count calories every day, and those around you are afraid that you might be blown away by the wind, we suggest you try custard with cream. We will find out how to make it below.

Pros and cons of the cream

It is known that cream-based cream contains fewer calories than butter cream. But it tastes just as good. Any recipe you choose for your baking contains a large number of cream, in some replacing milk, and in others - butter.

If you choose between cream and milk, custard with cream is more appetizing, and with milk it is less fatty. If these two dairy products are compared energy value, then in 100 g of cream - 206 kcal, and milk - 60 kcal. As you can see, cream based cream has more calories.

In order for the cream to be more durable, high-quality ingredients are sometimes added to it. cow butter. The calorie content of this product is 748 kcal per 100 g. Now you understand that it is better to make custard with cream and not use cow butter, which will not only add weight to you, but also increase the amount of cholesterol in the blood.

Recipe No. 1

Let's first consider a recipe for custard with cream, when this ingredient replaces milk. We take:

This type of cream is prepared in the same way as a simple custard with milk. Follow these steps:

Remove the butter from the refrigerator and cut into small cubes to soften it faster.
Make a cream base. To do this, separate the yolks from the whites. Pour the yolks into the saucepan or saucepan in which you will prepare the cream, add sugar and flour. Mash everything well, add the cream, stirring constantly.
Cook the mixture over moderate heat until it boils. To avoid burning, stir the custard continuously while it is on the stove. When the mixture boils, stir more actively and wait for the desired thickness. As soon as the cream becomes thicker, remove it from the heat and place it on ice to cool. Stir the mixture for another three minutes, as it may burn in a hot pan.
Now beat the butter with a mixer. When it becomes lush and acquires White color, add the creamy egg mixture in small portions, without stopping beating.

This high-calorie custard type of fondant is well suited for decorating cakes.

Recipe No. 2

Now let's try replacing the butter with whipped cream. This way we will reduce the calorie content of the cake fondant. Unfortunately, this cream does not hold its shape as well as the previous one. But it's suitable for filling infuser tubes, profiteroles, good as a layer between very dry cakes. So, to create a whipped cream custard, take:

Prepare this cream like this:

First boil the milk with ½ part sugar. Then remove it from the heat and set it aside to cool.
Mix the eggs with the remaining sugar and sifted flour. Grind the mixture thoroughly and pour sweet milk into it in small portions, stirring constantly.
Now place the saucepan on moderate heat, and as soon as the mass becomes thick, remove it from the heat. If you used starch instead of flour (in the same volume), cook the mixture for a couple of minutes, stirring constantly.
Transfer the mixture to a glass bowl and add oil. When it melts, stir.
Cover the dish with plastic, cool to home temperature and place in the refrigerator for 4 hours.
Next, whip the chilled cream until stiff. The bowl and whisk should also be cool.
Place the cream in small portions into the cream and stir like biscuit dough - using upward movements with a plastic or wooden spatula.

Now use the layer for dry cakes as intended.

Cream "Ice cream diplomat"

We invite you to make a very delicate and delicious custard with cream for the cake. You will need:

two eggs;
a pinch of salt;
320 ml milk;
30 g starch;
80 g sugar;
1.5 tsp. gelatin;
30 g butter;
60 ml water;
500 ml cream 30%;
10 g vanilla sugar.

Manufacturing process:

Pour sugar (40 g), starch (30 g) into a bowl, stir. Add milk (100 ml), stir again. Add eggs one at a time, mix the mixture well, set aside.
Pour milk (220 ml) into the pan, add sugar (40 g) and a pinch of salt, and boil. In several additions, add ½ part of the hot sugar-milk syrup into the egg-milk mixture, stirring constantly, and return to the pan.
Place the saucepan over moderate heat and bring the mixture until thickened, stirring all the time. Turn off the heat, add cow butter (30 g) and stir the mixture for another 2 minutes.
Pour 60 ml of water into the pan, add gelatin (1.5 tsp), leave for 10 minutes to swell. Now press the finished custard through a sieve to make it smoother.
Place the pan with the swollen gelatin on the fire and heat until the gelatin is completely dissolved. Send hot gelatin into the cream, stir well, cover with plastic and set aside to cool.
Pour the cream into a mixer bowl, add vanilla sugar, beat until you get a thick, fluffy cream (do not overdo it, otherwise you will end up with butter).
Now add ½ of the whipped cream to the custard, stir gently in one direction and mix the resulting mass with the remaining whipped cream.

Use the finished cream to make profiteroles, eclairs and other pastries and cakes. It can also be eaten as a dessert on its own. But in this case, serve the treat with berries or fruits. Bon appetit!

Cooked cream custard It turns out very light and airy. As a basis, I took custard with starch, which everyone knows as Patissiere. It is optimal for layering sponge and layer cakes, filling cakes and buns. A simple, step-by-step recipe with photos will help you do everything quickly and correctly when preparing.

For custard with cream and starch you will need:

0.5 liters of milk 4% -6%;
150 grams white sugar with 5 grams of vanilla;
3 chicken yolks from 1 chicken egg(D-V);
1 tbsp. spoon of corn starch;
60 grams premium wheat flour;
50 grams of sweet cream butter 72%-82%;
320 ml 33%-35% cream.

How to make a creamy custard based on Patissiere custard

Let's start cooking by mixing sugar with vanilla, yolks and one egg in a ladle using a hand whisk. Then, sift the starch mixed with flour and mix them into egg mixture. Add milk in small portions and stir everything thoroughly until the milk runs out. Place on the fire with the whisk constantly rotating.

We wait for the moment when the cream begins to brew and thicken evenly, lower soft butter, mix and remove from the stove.

Transfer the prepared brewed Patissiere cream into a convenient container. Let's cover it cling film into contact and wait for it to cool completely.

So, the Patissiere cream has cooled completely and become thicker. Pour the cream into the mixer bowl (it should be well cooled) and beat it to medium, or also called soft, peaks. Then, use a spatula to stir them into the custard.

You should not use a mixer here. There is a possibility of over-cream.

Ready-made custard based French cream The patisserie is ready and can be put in the refrigerator. Let it wait for its time to apply. 🙂