Types of skin creams. Apricot butter cream

Lecture 33. Types of creams. Receiving them. Increasing the durability of the cream during storage. Product finishing

Finishing semi-finished products are used for artistic purposes, giving products a pleasant appearance, taste and aroma.

A wide variety of finishing semi-finished products comes down to the following types: creams, sugar, chocolate, fruit and berry semi-finished products, marzipan, sprinkles, etc.

Of the finishing semi-finished products, creams are most often used.

Creams are a plastic foam-like mass. The raw materials for preparing creams are melange or egg whites, butter, cream with the addition of granulated sugar, milk, flavorings and aromatic substances. When churning the above types of raw materials, the mass becomes fluffy due to saturation with air.

The ability of a product to become saturated with air during churning is called its creaming ability.

Egg whites have the best creaming ability. When churned, their volume increases 7 times. Adding granulated sugar reduces the cream-forming ability of proteins (the volume increases by 4...5 times).

Butter also has cream-forming properties. When churned, the volume of the yoke increases two or more times. The cream-forming ability of butter depends on how it is produced - batch or continuous.

If the oil is prepared in a batchwise manner, then the cream obtained from it for a long time retains its fluffiness due to the significant amount of air entering it during churning.

The structure of the oil obtained by the in-line method has less strength. During the process of churning (mechanical action), the structure of the oil is destroyed and does not allow the extremely important amount of air to be worked into the cream. As a result, the creamy mass loses its fluffiness, becomes blurred, and it is difficult to obtain a pattern from it. This is explained by the fact that the viscosity of cream from oil produced in line is several times lower than the viscosity of cream from oil obtained in batches.

Cream with 36% fat content and sour cream with 30% fat content also have good cream-forming ability.

The high plasticity of the cream, the ability to create all kinds of decorations from it, to perceive any color scheme allows it to be widely used in the finishing of cakes and pastries, in connection with this the cream is the most important finishing semi-finished product.

Despite their advantages, creams have a significant drawback. Creams are perishable products and are very sensitive to all kinds of bacterial contamination.

The following types of creams are used in the production of flour confectionery products: butter, butter, protein, custard.

Butter creams.Οʜᴎ are prepared on the basis of butter. They are used not only to decorate the surface of products, but also to layer and coat layers and fill the cavities of baked semi-finished products. It is extremely important to use all butter creams within 5 hours of production.

Buttercream is produced using powdered sugar (basic), granulated sugar ("New"), with the addition of alcohol-containing and aromatic additives, vanilla powder, coffee syrup, cocoa powder, roasted nut kernels, fruit and berry preparations (jams, preserves) ). Butter creams are quite shelf stable since they do not contain eggs in the recipe.

Butter cream (basic) is prepared with powdered sugar and condensed milk.

Pre-cleaned butter is cut into small pieces or shavings and loaded into a vertical churning machine, where it is mixed at low whisk speeds for 5...7 minutes until it turns white and fluffy. After this, the rotation speed of the whisk increases to 240...300 rpm and powdered sugar is gradually introduced into the churned butter simultaneously with condensed milk boiled and cooled to 25 ° C, and at the end of churning vanilla powder and alcohol-containing additives are added.

The total churning time is 10...15 minutes, the cream temperature is 18...20°C. The surface of the cream is glossy.

When the finished cream becomes coarse, it is extremely important to pour warmed condensed milk into it. When the cream becomes pockmarked (cuts off), it is extremely important to slightly warm it up and knock it down. If this does not help, the cream is cooled, lightly mixed and placed on a fine sieve. After the liquid is separated from the cream, it is slightly heated and churned again. When the cream loses its gloss, oil is added and the cream is churned again.

Butter cream (No. 46.1) differs from the main one in that it is prepared using Lyubitelskoe butter with more high content moisture (20% instead of 16%). As a result, the humidity of the finished cream is increased and amounts to 16... 18%.

Butter creams based on powdered sugar with the introduction of various additives (nuts, cocoa powder, coffee paste, etc.) are prepared using the same technology. Additives are added at the end of churning 5...7 minutes before the end of the process and are evenly distributed in the churning mass.

Butter cream “New” differs from the main one in that it is prepared with milk and sugar syrup. Instead of powdered sugar, granulated sugar is used, which is more technologically advanced for low-power enterprises.

The preparation of milk-sugar syrup consists of boiling granulated sugar with water (ratio 3:1) to a temperature of 107... 108 °C, which corresponds to the middle thread test. Ready syrup filter through a sieve with a cell diameter of 1.5 mm, cool and add boiled condensed milk.

Sugar syrup, vanilla powder and alcohol-containing additives are gradually added to the previously prepared butter, whipped to a fluffy mass, in several portions. The total duration of churning the cream is 20...30 minutes, depending on the amount of butter and time of year.

Ready cream has a smooth glossy surface. Additives (cocoa powder, nuts, coffee syrup, etc.) are added at the end of churning.

Oil creams are excellent taste qualities and attractive appearance, are in great demand among consumers. Wherein this cream does not exhibit storage stability due to the high content of milk and eggs and the high humidity of the product. This creates conditions for the life of microorganisms, despite the fairly high concentration of sucrose.

The base butter cream prepared with milk and eggs is usually called “Charlotte” cream. The base butter cream on eggs is ʼʼGlaseʼ cream. The shelf life of this cream is much lower than that of other creams due to the high content of eggs in the recipe, which cannot be heat treated. The egg-oil mass is a favorable environment for the development and activity of microorganisms.

Creams “Charlotte” and “Glace” are available as basic ones and with the addition of additives (cocoa powder, etc.). Certain types of cream are prepared on agar.

Charlotte cream is prepared in two stages. First, milk syrup is prepared, called Charlotte syrup, and then the butter is churned with cooled Charlotte syrup.

In an open digester or other cooking equipment, milk is heated until hot, granulated sugar is added, and while stirring, the mixture is heated to a boil and boiled for 25...30 minutes.

At the same time, eggs are beaten in a churning machine for 5...7 minutes. Well-knitted proteins are necessary so that during the subsequent operation that occurs during high temperature, they do not curl, as this will degrade the quality of the cream. It is recommended to beat about 10% of the recipe amount of granulated sugar together with the eggs. When making Charlotte cream, it is strictly forbidden to replace eggs with melange due to its increased bacterial contamination.

Hot sugar-milk syrup, strained through a sieve with 0.6...0.8 mm cells, is poured into the beaten eggs with continuous and rapid stirring. If the syrup is poured in immediately or in large portions, then the egg whites are denatured (coagulated), the mass is boiled with stirring to 103... 104°C for 10 minutes. Next, the syrup is immediately cooled in tanks with lids 9 cold water, as egg whites may coagulate at high temperatures.

To avoid crystallization on the surface of the syrup, it is periodically stirred during the first 10...15 minutes of cooling. The humidity of the syrup is 30... 33%.

The butter cut into pieces is loaded into the churning machine and churned until a white fluffy mass is obtained. Good quality of the cream is ensured by quickly churning the butter and adding syrup to it multiple times (in 12...15 additions) at a whisk speed of 240...300 rpm for 25...30 minutes with a cream weight of 50...60 kᴦ. The readiness of the cream is determined by an increase in volume by 2.5 times and a smooth glossy surface with bubbles appearing. When lifted with a wooden spatula, the cream should slowly slide off, leaving an almost clean surface. A fairly rapid slipping of the cream indicates its high humidity, which can lead to the separation of the syrup from the butter.

At the end of churning, aromatic, alcohol-containing substances and other additives are added to the cream in accordance with the recipe.

Cream ʼʼGlaseʼʼ. Eggs are introduced into the whipping machine, and churning is carried out for 20...25 minutes, first at a low speed of rotation of the whisk, then at a high speed. Hot sugar syrup, boiled to 118...120°C, is injected into the whipped mass in a stream. The “Glase” mass is churned until it cools to 28...26 °C.

At the same time, the butter is churned in another machine until a white fluffy mass is obtained. Add cooled egg-sugar mixture to the churned butter in small portions without stopping the churning. The churning continues for 25...30 minutes until a fluffy cream is formed. At the end of churning, aromatic and flavoring additives are introduced.

To increase the shelf life of butter and cream creams, salts are added as preservatives. sorbic acid(potassium sorbate). The use of these salts in cream in an amount of 0.2% by weight intensively suppresses the development of Escherichia coli bacteria and coagulase-positive staphylococci and makes it possible to increase the shelf life of cakes and pastries to 120 hours at a storage temperature of 2... 8 ° C and up to 36 hours at temperature 18... 20 °C.

Sorbic acid salts are introduced into the liquid component of the cream (condensed milk, syrup, jam, etc.). To ensure uniform distribution of the preservative in the cream, it is mixed with 5...10% of the prescription liquid component and the resulting mixture is introduced while stirring the liquid component. Next, the assigned liquid component with a preservative is used to prepare the cream.

To ensure the microbiological safety of butter creams, a sanitary standard for the content of sucrose in the aqueous phase of the cream has been established to be at least 60%.

Protein creams. The basis of protein creams is egg chalk and granulated sugar. By appearance and structure protein cream differs from creamy in its whiteness, greater lightness and fluffiness. Protein creams are used to cover cakes and pastries, decorate them, and also to fill tubes.

Due to their delicate and fluffy structure, protein creams are not used as a layer for baked semi-finished products. The finished protein cream must be used quickly, as it may lose its fluffiness.

In bacterial terms, protein creams are more resistant than cream creams due to the content large quantity sugar, which is a preservative, and the absence of yolks.

Based on technology, protein cream is produced raw (uncooked) and custard with or without the use of gelling agents (agar, gelatin), as well as citric acid.

Protein creams, like other types of creams, are flavored and various additives are added to them.

Raw whipped protein cream (basic) is prepared as follows. The churning equipment (container and whisk) is thoroughly washed to remove fat that prevents foaming. The egg whites and the whipping container are cooled. Proteins cooled to 1...2 °C are churned first at a low speed of the whisk rotation, and when the proteins are converted into a foamy mass, the speed of the whisk rotation increases to 240...300 rpm. The duration of churning is about 25 minutes until the volume of the mass increases by about 7 times. Ready mass lush and uniform snow white.

Next, granulated sugar and, in accordance with the recipe, crushed (crushed) citric acid and then vanilla powder are gradually introduced into the proteins while beating. The mass is additionally churned for 1...2 minutes. The volume of the mass will decrease slightly compared to the original from 7 to 5 times due to the presence of sugar.

To avoid further settling of the cream, it is extremely important to use it immediately for finishing. Products finished with raw cream are recommended to be tinted in an oven at a temperature of 220...240 °C for 1...3 minutes to improve the appearance, taste and stability of shape. When tinting, a thin brownish-yellow crust forms on the surface of the product.

Protein-whipped custard cream (basic) differs from raw cream in that the chilled whipped whites are brewed during churning with sugar syrup boiled to 118... 120 ° C (test for a medium ball).

After introducing hot sugar syrup, churning continues for about 10 minutes, then citric acid and vanilla powder are introduced. Flavors, dyes and other additives are added to the cream immediately after the proteins are brewed with syrup. When the protein is brewed with hot sugar syrup, the foam is fixed (fixed).

The finished cream is a snow-white, homogeneous, glossy, fluffy and slightly viscous mass. The quality of the cream and its shelf life are determined by the quality of the protein, the density of the sugar syrup and the technology of its addition to the whipped mass. If the syrup is heavily boiled (strong), then lumps will form in the cream and it will be dry, less porous. Jewelry made from this cream is less porous, not smooth, and without gloss. The same defects are observed when the syrup is introduced into the whipped mass too quickly and the cream is poorly mixed when hot. If the syrup is undercooked, the cream will spread due to the increased humidity.

If there is a gelling agent in the protein cream recipe, the whipped whites are brewed with hot syrup based on the gelling agent (agar or gelatin). Protein custard is more shelf stable than raw custard.

Custard creams are used only for sandwiching baked semi-finished products and filling tubes and baskets. Unlike other types of custard cream, it is a fluffy, spreadable, slightly gelatinous mass that does not retain its shape.

Custards contain higher moisture content than other creams. In them, the flour is in a gelatinized form, and this, in the presence of eggs and milk, creates favorable conditions for the life of microorganisms. Creams quickly deteriorate and turn sour due to the development of lactic acid bacteria, E. coli and other types of microbes in them.

To increase the bacterial resistance of the custard, wheat flour is pre-heat-treated (roasted) at a temperature of 105...110 °C for 40...50 minutes.

In the digester, granulated sugar is heated to a boil with constant stirring. At the same time, the eggs are beaten and toasted flour is gradually introduced into them. To avoid clumping, the mass is thoroughly mixed. While stirring, sugar and milk syrup is gradually and then quickly introduced into the resulting mixture. The mixture is boiled while stirring at a temperature of 95 °C for 5 minutes. During the heating process, flour gelatinizes. When preparing the cream, the mass is mixed especially thoroughly on the walls and bottom of the dish to prevent the formation of lumps and burning.

The finished mass is quickly cooled to workshop temperature in small containers. The cooled mass is then mixed with Charlotte cream to form a finished custard.

Butter and sour cream are particularly fluffy, light and tender with an excellent taste.

The preparation of such creams requires the use of sour cream or cream of a certain fat content at a low temperature (+2 ° C) when churning. When using a gelling agent (agar, gelatin), sour cream creams retain their shape better, but acquire a gelatinous consistency.

Cream and sour cream are used to decorate the surface, and also as a filler for tubes and baskets. For sandwiching, these creams are used only for biscuit semi-finished products. Sand and puff semi-finished products are not recommended to be layered with cream and sour cream, since under the weight of the top layer of the semi-finished product, the cream settles, and when cut and bitten, it is squeezed out.

The moisture content of sour cream is 40...57%.

Soufflé is used as a layer for baked biscuit semi-finished products. Soufflés are produced in white and chocolate colors.

The preparation of the soufflé is as follows. In the churning machine egg white mixes with hot agar-sugar-molasses

syrup for 20...25 minutes until the volume increases 5...6 times and a stable foam is obtained.

Butter is churned with condensed milk, citric acid and essence. This mass is added to the whites beaten with agar syrup, mixed for 1...3 minutes until a homogeneous consistency. The humidity of the semi-finished product is 22...26%.

Sugar semi-finished products

Semi-finished sugar products are vanilla powder, lipstick, syrups for impregnation of products, jelly, burnt sugar, sugar syrup (circulation) for glazing fruits, sugar mastic, glazes, caramel, grillage and candir for sugar figures.

Vanilla powder. When heated, vanillin is dissolved in alcohol in a 1:1 ratio, then added to the solution powdered sugar according to the following recipe: for 1 ton of vanilla powder, 38 kg of vanillin, 38 kg of rectified alcohol with a strength of 96% and 952.33 kg of powdered sugar are consumed.

Mixing the components of vanilla powder is carried out in a whipping or kneading machine at low speed or with a spatula.

Sugar syrups. The preparation of sugar syrups consists of dissolving granulated sugar in water, followed by boiling the sugar solution to a certain density or dry matter content.

For each semi-finished product, syrup is prepared with a certain content of dry substances (moisture). The readiness of the syrup is determined by a refractometer, thermometer or organoleptic method.

Boiling of syrups is carried out in open digesters, in vacuum devices, and also in saucepans in small portions. Place the pan over low heat on the stove so that it heats up on only one side. The foam formed on the opposite side is removed periodically with a slotted spoon or spoon.

With increasing duration of boiling of sugar syrup, the boiling point and density of the syrup increase.

Organoleptically, the density of the syrup is determined by the stickiness of a drop of syrup taken between the thumb and forefinger. If the syrup contains granulated sugar in an amount of 50%, you can not bring the syrup to a boil, but dissolve a certain amount of sugar in the same amount of boiled water.

With increasing granulated sugar content in the syrup recipe, its stickiness increases.

The density of syrup with a sugar content of 70... 80% (samples 2, 3, and 4) is determined in this way. A small amount of hot syrup is cooled slightly in a spoon.

Then grab a drop of hot syrup between your thumb and forefinger, quickly moving them apart and sliding until a thin string of syrup appears.

Another method is to pour a small amount of syrup onto a cold plate with a teaspoon. The bottom of the spoon is pressed onto the surface of the syrup, and the spoon immediately rises up. At the same time, a thin, medium or thick thread will be pulled behind the spoon.

With further removal of moisture, the density of the syrup increases and at a sugar content of 85...95% is determined as follows (samples 5, 6 and 7). A small amount of boiling syrup

quickly sinks into cold water. Roll the cooled syrup into a soft, medium or firm ball using your fingers. If the syrup contains 98% sugar, it is no longer possible to get a ball, since caramel is formed, which will break in cold water.

The fondant is used for glazing pastries, cakes, rolls and rum baba. When the lipstick cools (crystallizes) on the product, it forms a thin crust with an elegant appearance and a shiny, smooth surface. Lipstick should be white or colored in various tones with natural or synthetic dyes.

Lipstick is a heterogeneous system consisting of solid, liquid and gaseous phases. The solid phase consists of sucrose microcrystals of various sizes (it is desirable that the crystal size be up to 20 microns). The liquid phase (40...45%) is a saturated sugar-treacle or sugar-invert syrup of the non-crystallized part of sucrose. The gaseous phase (about 2%) is air. The more gaseous and liquid phases in the lipstick, the more delicate it is.

Lipstick is produced with or without the introduction of essence, cocoa powder, whole milk and butter.

Sugar fondant is basic white and is prepared from granulated sugar, molasses, essence and water in an amount of 30% by weight of sugar. Molasses can be replaced with invert syrup.

The fondant can be prepared in batch or continuous ways. With a continuous production method, installations with a minimum productivity of 150 kg/h (SHPA) are used. Let's consider preparing lipstick in a batch manner. Granulated sugar and water are loaded into an open digester in a ratio of 100:30. The mixture is stirred while heating until a solution is obtained. With a lower water content, the sugar does not dissolve completely, and with a higher water content, the process of preparing the syrup is lengthened. The sugar syrup is boiled to a temperature of 115...117 °C and a humidity of 13...14%. Molasses, heated to 40 °C, is added to the syrup to reduce the viscosity. Next, the sugar-treacle syrup is boiled until it reaches a soft ball or a moisture content of 12...13%. It is extremely important to quickly cool the boiled fondant syrup to 40..50°C, since with slow cooling large crystals will form and the fondant will be coarse-crystalline. Cooling of the fondant syrup is carried out on a table that has been previously washed cold water and greased with butter. The thickness of the syrup layer is about 20...30 mm. Cooling duration is 20...40 minutes based on the layer thickness.

The increased viscosity of the cooled syrup prevents the crystallization of sucrose.

The chilled syrup is churned into fondant using churning machines or universal kneading machines with Z-shaped blades. The duration of churning is 10..12 minutes at a working body rotation speed of 40 rpm.

To improve the quality, it is recommended to let the lipstick stand for 15 minutes after churning ("resting"), and then beat it again until it becomes homogeneous. Next, the lipstick is transferred into containers, covered with damp parchment or cloth to prevent the formation of a crust and left for 6...24 hours. This is extremely important for the unfinished process of crystallization of sucrose and the uniform distribution of the liquid phase between the crystals (the process of “ripening” of lipstick).

To glaze products, the lipstick is tempered by heating and vigorous stirring to 45...55°C in a water-heated boiler. If it is extremely important, various additives are added to it.

A well-prepared lipstick is finely crystalline and glossy. The surface glazed with lipstick is not sticky, smooth, dry.

Sugar syrup for soaking products. Biscuit semi-finished products for cakes and pastries, rum baba soaked in flavored syrup to improve taste and aroma.

Granulated sugar and water in a ratio of 1:1.1 are boiled to a moisture content of 46...48% and a density of 1,210...1,250 kg/m3.

Before use, flavorings and alcohol-containing substances are added to the sugar syrup, cooled to a temperature of 40 °C.

The humidity of the finished syrup is (50 ± 4)%. The humidity of the syrup in summer should be below 48% (in winter - 54%), ᴛ.ᴇ. summer syrup more boiled and contains a higher concentration of sucrose. This allows you to increase the safety of the product from damage at higher summer temperatures.

To flavor syrups, alcohol-containing substances are used: cognac, dessert wine, liqueurs, etc.

Fortified soaking syrup differs from the above in its high content of alcohol-containing raw materials (up to 10... 11%).

The essences used are rum, creme brulee, vanilla, lemon, as well as a wine-alcohol composition “confectionery”.

Soaking syrup is prepared only for one shift. Flavoring additives should not be added to hot syrup, as they will evaporate.

To impregnate biscuit baked semi-finished products, light alcohol-containing additives are used, since dark or red ones give the product a gray-dirty color.

Coffee syrup is used for biscuit semi-finished products. coffee cakes and for making cream. The content of ground coffee in the recipe is 1.3%.

Coffee is added to boiling water. The broth is filtered through cheesecloth. Water is added to the coffee grounds and the mixture is boiled for 5...7 minutes. Re-boiling the grounds with water is done three times. Next, granulated sugar is added to the combined decoctions and the mixture is brought to a boil.

Coffee syrup for preparing cream it contains 32% moisture, and for soaking a biscuit semi-finished product - 50%.

Sugar-agar syrup is used to prepare Charlotte cream, protein cream, soufflé, marshmallow, etc.
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(Table 8.20).

Water is poured into the digester and the prepared agar is introduced.
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Agar dissolves completely when boiled. Next, granulated sugar is added and boiled at a steam pressure of 0.15...0.25 MPa for 25...30 minutes. At the end of boiling, molasses is introduced and the syrup is boiled for another 25...30 minutes.

Marshmallow and jelly

Marshmallow is used to decorate cakes. It differs from usual in its high humidity.

Chilled whites are churned in a whipping machine for 7... 10 minutes, first at low speed of the whisk, then at an increased speed. About 15% of the total amount of granulated sugar is added to the churned mass and churning continues for 15...20 minutes.

Boiled syrup and filling are added to the churned sugar-protein mixture while the machine is running, after which churning continues for another 3 minutes. At the end of churning, dye and essence are added. The prepared semi-finished product with a moisture content of 34...38% is immediately used to avoid settling.

The jelly is a translucent, gelatinous mass with a shiny surface, easily cut and retaining its shape. Jelly of different colors and flavors is prepared. Figures and pieces of jelly are used to decorate products.

In the recipe, agar can be replaced with gelatin, but its dosage increases! 4 times. At the same time, gelatin gives the jelly a specific taste.

The prepared agar, granulated sugar and water (120% by weight of sugar) are heated in a boiler over low heat until the agar is completely dissolved, then molasses is gradually introduced and the mixture is boiled for 5-10 minutes. The finished syrup is filtered through a sieve with a cell diameter of 1...1.5 mm and cooled for 1.5 hours in a workshop at a temperature of 50...55°C, after which dyes, essence and alcohol-containing additives are added.

Jelly for covering the surface of baked semi-finished products and fruits should: * be liquid and slightly viscous at a temperature of 55...65 ° C.

When preparing jelly for finishing, the hot mass is poured into baking trays 10...30 mm high and cooled. Next, the gelatinous mass is cut into pieces of the required shape. Jelly can be stored in a cool place for 3...4 days.

The following glazes can be used for finishing products: raw (for glazing the surface), raw and custard (for decorating products), chocolate, confectionery, fruit and fondant.

Raw glaze for glazing the surface of baked semi-finished products consists of powdered sugar and egg whites (according to the recipe, 9077 kg of powder and 28 kg of protein).

Without traces of fat, place the proteins in a container, pour in water (15% of the powder mass) at a temperature of 35...40 °C, add 7 3 parts of the recipe amount of powder, and the whole mass is mixed at a low speed of rotation of the whisk. Then, while the machine is running, another 7 3 powdered sugar is added and the mass is heated to a temperature of 40..45 ° C, after which the remaining amount of powder is added. We continue churning until a mass is formed, which in consistency resembles thick sour cream.

Raw glaze for decorating products allows you to obtain the finest details of decorations: lattices of twigs up to 1 mm thick, miniature flowers, etc. This glaze’s recipe differs from the above recipe: the content of powdered sugar is 8665 kg, protein - 169 kg and citric acid - 0.1 kg per 1 ton. Water is not introduced into it.

Raw glaze is obtained for decorating products by beating egg whites with powdered sugar. At the end of churning, citric acid is introduced. The glaze should be painted in different colors.

Glaze decorations are deposited directly onto the product or onto a clean, oiled metal sheet. To dry the products, place the sheet in a dry, warm place for 12 hours. Glaze moisture content is 13%.

Raw glaze is usually called drawing mass.

Chocolate glaze is tempered in a temperature machine with the addition of cocoa butter and confectionery fat, taken according to the recipe, at a temperature of 33...34°C. Temperature for glazing products chocolate glaze should be 30...31 °C.

Confectionery glazes, which are based on the use of substitutes or equivalents instead of cocoa butter, which have recently become widespread.

Fruit glaze for glazing the surfaces of products 1 is obtained by mixing starch and granulated sugar in a 1:1 ratio. In the boiler, water is heated to a temperature of 40 ° C in five times the amount of starch and a mixture of starch and granulated sugar is added gradually with constant stirring.

Next, molasses and grape juice are loaded into the digester. The mass is boiled to 68...72% dry matter. Boiling duration is 40...50 minutes. At the end of boiling, citric acid is introduced. Finished glaze in another container it is cooled to a temperature of 75...70 °C.

The fruit filling is boiled fruit sauce or boiled jam with sugar. For 1 t ready-made filling 968.85 kg of fruit and berry preserves with a dry matter content of 69% and 98.88 kg of granulated sugar are consumed.

The fruit poaching is wiped, and if it is extremely important, water is added. The humidity of the weld after wiping is 45... 50%. Next, the poaching is boiled with granulated sugar in a cooking apparatus to a humidity of 26%.

For biscuit-fruit products, soaking, syrups from compote, jam and fruit can be added to the filling, taking into account their sugar content

The praline filling (mass) is a finely ground mass of fried nut kernels, powdered sugar, grated cocoa, cocoa butter, etc.

Chopped nut kernels, powdered sugar, cocoa mass and 2/3 of the recipe amount of cocoa butter or other fat are loaded into a machine with heating and a stirrer. The mass is thoroughly mixed when heated to a temperature of 35...45°C and fed into a three-roll mill for grinding (sometimes double rolling is carried out).

After rolling, the mass turns from a dough-like consistency into a powdery consistency. This occurs due to the fact that the specific surface area of ​​the mass increases due to its grinding, and the amount of fat is not enough to wet it. For this reason, the mass after rolling is mixed with the remaining amount cocoa butter or other fat and tempered to a plastic state.

The color of the praline mass ranges from cream to brown. Humidity is 0.8... 1.2%.

Sprinkles are used when finishing the top and side surfaces of products.

Biscuit crumbs. Cuttings of semi-finished products are rubbed through a sieve with large cells and crushed in a crushing machine, followed by drying in an oven to 6...8% moisture.

Flaky and sandy crumbs. The trimmings of semi-finished products are chopped with a knife or crushed in a crushing machine to grains of extremely important size. Sand crumbs sift.

Nonpareil. The tightly boiled tinted lipstick is rubbed through a sieve with cells with a diameter of 2...3 mm. The resulting soft grits are scattered in a thin layer on sheets. After hardening, grains of different colors are mixed.

Krupka ʼʼTruffleʼ. Add butter to the fondant heated to 70...75 °C and mix. Next, add cocoa powder and vanilla powder and mix again. After cooling, the resulting mass is rubbed through a sieve with a cell diameter of 3 mm and spread in a thin layer on a sheet for drying.

Wiping and drying should be carried out immediately before finishing the cakes, since the semolina quickly loses its taste.

Lecture 33. Types of creams. Receiving them. Increasing the durability of the cream during storage. Finishing of products - concept and types. Classification and features of the category "Lecture 33. Types of creams. Their production. Increasing the durability of the cream during storage. Finishing of products" 2017, 2018.

But before you choose the right recipe, you want to know for sure that it will complement the taste of the baked goods, whether it will stabilize the cream or glaze. Right choice- the basis of future decor.

• Filling- this is everything that is between the layers, inside the roll, cake, and so on. One or more types of cream are used for it. For example, whipped cream and berries, or alternating between fudge and buttercream. Some types of filling can be used to cover .
• Coating- this is everything that is used to cover the top and sides of the cake. Usually this is a soft mass (cream), thick fondant, mastic, glaze (liquid mass for covering the top of cakes, which cools and hardens). Many types are used for coating only.
• Decor. Many cakes are decorated using a pastry bag or frozen decorations in molds. Whatever you use, it should be firm enough that it won't flow through the piping bag or set into your desired shape.

While the glaze requires heating of the components, it is used warm, and it cools down on the product. You can learn about the types of glazes that you can prepare at home. But you will learn about creams further.

Oil creams

American buttercream- This is a very simple recipe based on butter and powdered sugar. It is used for cakes, cupcakes, muffins, stuffed into hollow tubes of eclairs and more! This cream can be easily added with any color and flavor; it is convenient for coating and filling.

In the equally American Whoopie Pies you will find a recipe for peanut butter cream.

Crunchy buttercream is a variation of American buttercream. It uses cooking oil(shortening) and a little less sugar. Then the cream turns out soft, but then hardens and shines. This type is very popular for decorating with a piping bag, as it is less sweet, oily and more stable.

Butter custard. It is also called Charlotte cream. It is prepared using a mixture of flour, sugar, milk and yolks until it thickens to the consistency of pudding. When it cools, it is whipped together with butter, the taste is enriched with alcohol and various additives. The result is a silky, airy cream.

Butter cream with cream cheese is a combination of these two products (or just cream cheese), a small amount of sugar and salt. This is a classic American cuisine, detailed instructions in recipes: pumpkin cupcakes with cinnamon and ginger flavor, cake, cupcakes and red velvet cake pops,

Custard butter cream "Patissier". It's somewhere between Charlotte cream and French buttercream. The custard is combined with butter, but not whipped, but stirred until thick. In some versions, they do not use custard, but a mixture of yolks with sugar and additives.

This type of cream is ideal for filling. To use it for coating and decoration, you need to add more sugar.

French buttercream is a thick coating and filling mixture based on a heated mixture of sugar syrup and egg yolks. Then the whipped butter is mixed with the cooled mass and whipped again.

This cream goes well with the orange flavor in the pumpkin cake recipe and a similar option in the Swiss meringue tarts recipe. Lemon-lime cream tart goes amazingly well with French meringue. It can be found in Pierre Hermé's lemon tart recipe.

Chocolate buttercream- This is another type of American buttercream. Cooled melted chocolate or cocoa powder is combined with butter, sugar and additives, simply mixed or whipped until fluffy. Not to be confused with chocolate buttercream custard.

Learn how to prepare such cream with the addition of sour cream in the recipe for shaped chocolate cookies.

In the second part you will learn about creams based on meringue, caramel and more. All types are supplemented with links to recipes!

Cosmetic cream is a special product intended for application to the skin for the purpose of mineral replenishment, moisturizing and many other things. positive impacts. This cosmetic product is applied to the face, hands, around the eyes and many other places. There are also universal types of creams that can be applied to all parts of the body.

Creams are usually classified according to their purpose:

Moisturizing cream - moisturizes the skin;

Nourishing - saturates the skin with beneficial substances;

Mattifying - suitable for oily skin;

Anti-aging cream - smoothes wrinkles;

Anti-cellulite cream - plays the role of an aid in the fight against cellulite, works when using diets and exercise;

Cream scrub. It allows you to perform a gentle massage of the skin, thanks to the hard particles contained in the cream. During the massage, the particles remove dead skin from the surface of the body. Based on the diameter and hardness of the particles, the scrub is divided into soft everyday creams, ordinary (for use no more than once every three days), body creams, foot creams (which are the hardest);

Sunscreen cream. Contains aloe, zinc oxide, para-aminobenzoic acid, hydrofinone esters, persalts. All these components serve as light filters.

Protective cream is characterized by high fat content and contains elements that form a protective shell on the skin, which prevents the effects of frost, low humidity, strong wind and other negative weather conditions;

Self-tanner/auto-tanner is used to obtain a tanning effect. Self-tanning cream contains special ingredients that cause the skin to produce melanin, resulting in the most natural tan that lasts on the skin for 3-7 days. Auto-bronzant cream only darkens the skin externally. These two properties can be used together for ease of application. Using self-tanning requires the same care as when dyeing your hair;

Tonal - applied to the face to adjust its shade;

Healing cream - treats joints, various musculoskeletal injuries;

Baby cream - protects the skin infant from negative effects from urine and feces. This type of cream is also characterized by the presence of components that help reduce humidity.

You should choose a cream based on your skin type. If your skin is dry, then a moisturizing cream will suit you, if you have oily skin, a mattifying one. To be sure of the right choice, you can consult a professional cosmetologist.

Today, various cream manufacturers are widely represented on the cosmetic market, for example, Faon, which produces not only high-quality creams, but also gels, masks, and lotions of various types of action.

The material was prepared with active participationOnline store of Czech Karlovy Vary cosmetics Paní Prahahttp://panipraha.ru/.

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Types of creams.

There are several types of creams depending on their purpose. The most common types moisturizing, nourishing, protective. Although it is possible that the same cream can perform different functions. Day cream typically contains about 75 percent moisture and about 25 percent fat.

These are so-called oil-water emulsions (water-based) that have a light consistency. If your skin tingles and feels tight some time after applying the cream, the reason may be that you are using a cream that contains too much moisture and too little fat. Once the moisture evaporates, the water-containing emulsifier draws moisture from the skin. In this case, you need to consult a cosmetologist and use water-oil emulsions (night creams).

On dry skin, apply the cream quickly, generously and in a thick layer, first on the forehead, from the middle to the right and left. From the middle of the nose to the right and left down. From the middle of the chin to the right and left. Night creams are a type of moisturizer. They promote rapid skin restoration rather than protecting it. If your skin does not need additional nourishment, you can use a regular moisturizer at any time of the day. You can start using night creams only after 27-28 years.

Moisturizing cream:

1. Action of the cream:
Hydrating cream (water based) locks into the skin required quantity water. It is approached by an emulsion in the form of aqueous milk. Such products stimulate the nerve endings of the skin and tighten it. In addition, they are used as a base for powder for oily skin.

Creams soften the skin and also maintain its elasticity, protect against chapping, peeling and keratinization. With their help, it is easy to clean your face of dust, natural secretions and cosmetic residues (powder, lipstick, blush, makeup, mascara). These emulsions often replace regular washing with soap and water. They have a great advantage over creams with a thick consistency - they are applied to the skin without any effort. By covering the skin with a thin layer of fat, they cool (due to evaporation) and refresh it.

Moisturizing cream promotes skin elasticity, creating a protective film on it; increases the level of moisture in the skin, visually smoothing wrinkles. Thanks to its softening effect, a humidifier stimulates blood circulation, which speeds up the process of cell rejuvenation. It is recommended to use moisturizer daily, in the morning, as soon as you get out of bed, and in the evening after washing your face before going to bed. Only a few minutes after applying the cream can you apply the foundation.

2. Cream composition:
Liquid emulsion creams are a thin (finely dispersed) emulsion of fatty substances (lanolin, spermaceti, vegetable oil) in water. They also contain stearin, beeswax and various biologically active substances, primarily vitamins, extracts of medicinal herbs. Due to their high water content and very strong reduction of fat particles, these cosmetical tools quickly absorb into the skin without leaving an oily sheen. Every liquid cream has its own characteristics, and therefore they can be used as cleansing, nourishing, soothing, and also under powder.

3. How to use:
All skin types, with the exception of extremely oily and acne-prone skin, need a light, daytime moisturizer every day. For normal skin will suit water-fat moisturizer of light consistency. Dry skin will need a thicker oil-water moisturizer, which tends to be thicker and contain more oil. For oily skin, you need to purchase an oil-free moisturizer it does not clog pores and therefore eliminates the appearance of acne and blemishes on the skin.

For combination skin, you will need two moisturizers: an oil-free one for the T-zone (forehead, nose and chin) and a water-oil moisturizer for the cheeks. More than 40% of women believe that they have sensitive skin. In this case, you should use a hypoallergenic moisturizer that matches your skin type. It consists of a minimum amount of ingredients and does not contain allergens.

Nutritious cream:

1. Action of the cream:
The skin is nourished using various creams. The most common cream is a non-emulsion fat cream, or, as it is called, night nourishing cream. Its effect on the skin is based mainly on the action of a mixture of high-quality fats. Fats have a beneficial effect on both normal and dry flaky skin, as well as oily skin. Nourishing creams containing vitamins are called fortified.

Fats and oils included in cosmetic preparations are usually well absorbed by the skin, reduce the release of water by the skin and thereby protect it from drying out. They also prevent the penetration of germs and protect against other environmental irritants. Fatty non-emulsion (non-moisturizing) creams can be used in the morning on cold autumn and winter time. This is especially recommended for dry, normal skin in order to protect it from environmental factors.

2. Cream composition:
Creams containing animals and vegetable fats(spermaceti, lanolin, wax, etc.), are closer in structure to the physiological secretion of the skin, so they are better tolerated than creams containing minerals(vaseline, paraffin).

Night creams have the opposite water and fat content to day creams: about 75 percent fat and about 25 percent water. In the evening the skin needs active products, containing fats, since cells are restored between 17 pm and 5 am. Night creams are so-called fat-based water-oil emulsions that have a creamy consistency. Experts are still arguing whether excess night cream should be removed immediately. Some believe that excess only proves the effectiveness of the cream. However, it is better to remove excess cream and apply a smaller amount next time, but after 2-3 days increase the portion again.

Any nourishing cream must contain water (at least 25%). Depending on its amount, the cream has varying degrees of ability to cool the skin. These properties must also be taken into account when choosing a cream (when using cream under powder in winter, it is not advisable to use moisturizing and liquid creams).

Liquid emulsion creams designed for cleansing cool the skin more (they contain more water), they are absorbed faster and better. Therefore, creams of this type with special additives are also called liquid nourishing creams. They are well suited for dry and especially flaky and aging skin. For normal skin, they are used only occasionally and alternated with other creams. They can also be used on the neck skin 2-3 times a week.

If nutritional creams contain biogenic preparations, hormones, extracts and juices of plants, salts necessary for the life of cells, then these creams also have a stimulating effect. It is necessary to constantly monitor the skin's tolerance to new drugs: this is usually easily detected 2-3 days after the start of their use. The use of nourishing creams should not be accompanied by negative effects (redness, irritation, etc.). You should always start with the simplest means.

Protective cream:

1. Action of the cream:
Most women underestimate the importance of protective creams and rarely use them. Meanwhile, the lack of protective agents leads to the development of dry skin; it quickly becomes flabby, wrinkled and flaccid.

As protective creams, you can use day creams - low-fat, semi-greasy and special protective ones. They are called so because they are applied mainly in the morning and left on throughout the day. Unlike fatty nourishing creams, day creams do not penetrate deeply, but only soften the surface layers of the skin, protecting it from moisture loss, protecting it from dust and dirt. Slightly absorbed, day creams give the skin a pleasant matte tint, eliminate shine and serve as a good base for powder.

2. Application of cream:
Protective creams are used mainly in dry, windy, hot or cool weather, before leaving the house. In cold weather, it is recommended to use a semi-oily day cream under powder for oily skin, and a rich cream for dry and normal skin. It is not advisable to apply hydrating and liquid creams, which contain a lot of water, to the face under powder in cold and hot weather.

3. Cream composition:
Zinc creams are often used as protective creams, i.e., fatty bases mixed with a certain percentage (from 2 to 10% or more) of zinc oxide or stearate. These creams are used during the day to protect the skin from the irritating effects of hot or cold air, sharp winds, and sunlight. With a certain content of zinc oxide (more than 10%), they also have antipruritic and anti-inflammatory effects and protect the skin from sun exposure. Thus, in addition to the protective effect, zinc creams are also distinguished by their healing properties.

In cases where there will be a long stay outdoors in cold weather or severe frost, and cosmetics If there is no way to protect your facial skin, you can prepare a special protective cream yourself. 1 part rich cream(in no case a stimulating, hydrating or liquid cream) is mixed with an equal amount of goose or pork fat or vegetable oil. Or mix zinc ointment with vegetable oil in equal quantities. Then, with gentle stirring, add an equal amount of spermaceti or lanolin cream.

On the day of the hike, you need to thoroughly lubricate your face (especially its convex areas) with one of the protective creams, then remove excess cream with a dry cotton swab. After this, you can powder your face by lightly applying a cotton swab with powder.

Sometimes in warm and hot weather, when using some day creams, beads of sweat form on the surface of the skin. This indicates that you have applied too much cream or that it is not suitable for your skin. In this case, you need to carefully blot the sweat with a paper napkin.

Let's talk about the types of pastry creams, as well as how to prepare them and where to use them.

I decided to expand my horizons regarding pastry creams. So I started with the basics. If you, too, have never really thought about what basic creams are and what you can do with them, welcome. Let's study together. For those who are looking for something new, there will probably also be a lot of useful information.

Main types of confectionery creams

Being an economist by profession, I approach everything methodically and thoroughly. I like to put things on shelves, because it’s much easier this way. Therefore, I will start with the classification. Here are the main types of existing confectionery creams:

• Custard (aka custard or cream anglaise)
• Butter cream (main element – ​​35% fat cream)
• Protein cream (prepared from egg whites)
• Oil cream (made from oil)
• Curd cream (contains cottage cheese)
• Sour cream (focus on sour cream or crème fraiche)
• Kurds (usually the taste is concentrated around the added fruits or berries)

They are used both in pure form, and mixed with each other to obtain an even more interesting result. But let's take a look at each variety in order, consider the preparation technology and use cases.

Custards

Custard creams are suitable for soaking cakes (as, for example, in the “Napoleon” and “Honey” cakes), they can be used to fill eclairs and profiteroles, tarts and tartlets, and to cook Boston cake. The creams are very delicate, both in structure and taste. Depending on what you plan to use it for, you can make the cream thicker or thinner.

How to make simple custard

A huge plus this recipe the fact is that the cream will not come out in lumps. It will be absolutely smooth, with a slight vanilla aroma. This custard is easy to spread. The second advantage is that it can be prepared the day before and used the next day. Or even leave it in the refrigerator for a couple of days until needed.

Ingredients:

• Egg yolks – 3-4 pcs.
• Milk – 300 ml
• Corn starch – 2 tbsp. no slide
• Wheat flour – 1-2 tbsp. no slide
• Vanilla sugar – 1 tsp.

Step-by-step instruction:

1. Grind the yolks with powdered sugar, beat with a whisk until the mixture turns white and increases in volume.
2. Add 2 level tablespoons of starch to the yolks and stir. Then add flour and mix. Determine the amount of flour yourself depending on how thick the cream should be. For Napoleon, for example, 1 spoon is enough. If you are preparing a tart, it is better to take 2.
3. Pour 300 ml of milk into a saucepan, add vanilla sugar. If you have a vanilla bean, feel free to use it instead of sugar. Bring the milk to a boil, stirring occasionally.
4. Remove the milk from the heat (if you used a vanilla pod, remove it) and pour it into the yolks in a thin stream, stirring continuously with a whisk. I advise you to do this procedure in 3 stages. First pour in 1/3 of the milk (don’t forget to stir!) and stir. Then pour in another 1/3, mix thoroughly and add the remaining third. If you pour in the milk slowly in parts and continuously stir with a whisk, you will never have lumps.
5. Place the mixture on water bath. Stirring constantly, bring to a boil. Then continue stirring quickly for another 30-40 seconds until the cream thickens. Remove from the water bath. If you are confident, you can cook the cream immediately in a saucepan over low heat. This is much faster, but be careful and remember to stir continuously.
6. Immediately pour the finished cream into a plastic box and cover with film. Place in the refrigerator for a couple of hours or overnight.

Fluffy custard recipe

Air cream will do when you want a lighter, fluffier custard than usual. It is good for eclairs and profiteroles.

Ingredients:

• Eggs – 4 pcs.
• Milk – 300 ml
• Sugar or powdered sugar – 50 – 70 g (depending on the desired degree of sweetness)

Step-by-step instruction:

1. Grind the yolks with powdered sugar in a saucepan, beat with a whisk until the mixture turns white and increases in volume.
2. Pour 300 ml of milk into the saucepan with the sugar-egg mixture. Stirring continuously, bring to a boil.
3. In another saucepan, beat the whites until stiff peaks form. Add milk-egg mixture, mix gently from bottom to top.
4. Heat the mixture over low heat for 2-3 minutes. Don't forget to stir constantly.
5. The finished cream will be airy. It is recommended to use it for still warm products. Store the cream and products containing it in the refrigerator.

Butter creams

This is the simplest type of cream, creamy. Aka “whipped cream” or “Chantilly cream”. It is made from 35% heavy cream, whipped with powdered sugar until fluffy. This cream is lightweight and delicate taste. It is ideal for decorating drinks, served with fresh fruits and berries, desserts and pancakes.

It is recommended to use the buttercream immediately before serving. After all, he has one drawback. Without the addition of gelatin or thickeners, it does not hold its shape well and can be stored for no more than 2-3 hours. Therefore, I offer you two recipes: one simple basic one for serving and the second one with gelatin, which you can safely use to decorate cakes, pastries and desserts.

How to make buttercream (whipped cream or Chantilly cream)

Whipped cream, also known as Chantilly cream, is named after the place where it was first prepared. In the French castle of Chantilly. Then the pastry chef served dessert with them for His Highness. To prepare the cream you need very heavy cream. Neither 20%, nor even more so 10% will do, don’t even waste your time. It is optimal to use 35% heavy cream, but using 33.5% is quite acceptable. The most important thing is to cool them well before whipping.

Ingredients

• Cream 35% – 200 ml
• Powdered sugar – 50-70 g

Step-by-step instruction:

Cold, straight from the refrigerator, whip the cream with powdered sugar until a fluffy snow-white cream foam is formed. You need to start with a low mixer speed and gradually increase it to maximum. You need to be careful not to “beat” the cream, otherwise it may begin to separate and you will end up with butter.

Butter cream with gelatin

This butter cream much more durable than the previous one. Gelatin helps keep its shape for up to several days. I love using it to decorate baskets and as a stand-alone dessert with fresh strawberries. The cream is thicker and denser than classic cream, reminiscent of the most delicate mousse. It is suitable for layering cakes with light biscuit cakes, as well as for sponge rolls.

Ingredients

• Cream 35% – 250 ml
• Powdered sugar – 50-70 g
• Vanilla extract or flavoring – a few drops
• Leaf gelatin - 2 plates

Step-by-step instruction:

1. Soak leaf gelatin in water
2. Place 50 ml of cream in a water bath and add gelatin to it. Heat until the gelatin is completely dissolved in the cream. Remove from the bath.
3. Whip 200 ml cream with powdered sugar and vanilla extract(flavored)
4. Continuing to stir the cream, pour in the gelatin mixture in a thin stream.
5. The cream can be used as an independent dessert with berries or fruits, or as a decoration for cakes and pastries. Use the cream immediately after preparation, otherwise it will harden!

Protein creams

Protein creams are always very tender and airy. They are based on egg white and powdered sugar or syrup. I will tell you about two recipes for protein cream. Most likely, you will want to use the second one, since it undergoes at least minimal heat treatment.

How to prepare raw protein cream

I rarely prepare creams with raw eggs. The exception is the Tiramisu dessert. But there are times when it can come in handy, so I don't see the point in ignoring it. Just keep in mind that it is not at all durable, so it is only suitable for serving.

Ingredients:

• Egg whites – 2 pcs
• Powdered sugar – 4 tbsp.
• Lemon juice – 1/2 tsp.

Step-by-step instruction:

1. Without stopping whipping, gradually, in small portions, add fine, thoroughly sifted powdered sugar (1/3 of a portion) to the whipped whites and continue beating for another 2-3 minutes.
2. Then remove the whisk, add the rest of the powdered sugar, flavoring, paint if you like, lemon juice and quickly mix the cream.
3. Use the cream immediately after production, as it loses its lushness during storage.

Custard protein cream recipe

Unlike raw cream, the custard can be stored for a couple of days. It is perfect for decorating baskets and tartlets. It might also be suitable for a cake.

Ingredients:

• Egg whites – 2 pcs
• Powdered sugar – 4 tbsp.
• Lemon juice – 1/2 tsp.
• Water – 2 tbsp.

Step-by-step instruction:

1. Mix in a saucepan granulated sugar with water, stir well and cook. Make a test on a thin/thick thread. To do this, pour the syrup onto a cold plate with a spoon, lightly press the syrup with the bottom of the spoon, and then lift it. As a result, a thin or thick thread forms between the spoon and the plate. We need a thick one.
2. Place a heatproof bowl over an ice bath. Pour in the whites and beat until a thick, fluffy white foam is obtained, which should be held on a raised broom.
3. Without stopping whipping, pour the prepared hot sugar syrup into the whites in a thin stream, then beat for another 1-2 minutes, quickly mixing the whole mass.
   If you pour undercooked syrup into the whites, the cream will turn out weak and blurry; if it’s overcooked, it will have caramel lumps; Lumps can also form from pouring hot syrup into the whites in a thick stream and from poor stirring of the cream when hot.
4. Immediately after brewing, at the end of whipping, add citric acid and for coloring and flavoring - paints, fruit juices and other aromatic substances used for butter creams.
5. The cream should be used immediately after production.

How to make Swiss meringue

Swiss meringue is essentially the same custard protein cream, but the recipe is slightly different. The cream is very smooth and silky, incredibly tasty. Stored at room temperature for 2-3 days.

It is durable, so it is suitable for decorating tarts and tartlets. If you shape it and let it sit for several hours, a thin crust will form on the surface. And the cream inside will remain light and delicate.

Ingredients:

• Egg whites – 2 pcs
• Powdered sugar – 170 gr
• Lemon juice – 1/2 tsp.
• Water – 2 tbsp.
• Glucose syrup – 3 tbsp.

Step-by-step instruction:

1. Combine all ingredients in a metal bowl.
2. Place the bowl in a water bath and beat the mixture with a mixer, first at minimum speed for about a minute, so that all the ingredients are well mixed and the powdered sugar has melted. Then increase the speed to maximum and beat for another 5 minutes. The mixture should turn white, become glossy and dense.
3. Remove the bowl from the water bath and continue whisking the cream for about another minute. During this time, the mass should become even denser. The indicator of readiness is the following: turn the bowl over, if nothing drips, then the meringue is ready.
4. The cream can be shaped. Use a piping bag with tips or a simple spoon.

Oil creams

People are divided into those who love butter creams and those who hate them. I belong to the latter. At the same time, I really love the oil itself. Although very oily for my taste, butter creams hold their shape perfectly and are easy to work with. Like any creams, oil creams can be tinted and flavored. They can be layered and decorated with cakes and pastries. They are the most versatile.

Since the base of any buttercream is butter, it must be High Quality, with a milk fat content of at least 82.5%. Always use unsalted butter without additives.

I'll tell you about three options cream. Forgive me in advance, but I will not give a recipe for simple butter whipped with sugar or sugar syrup. I'm sure you can handle this yourself. Instead, consider condensed cream, Charlotte cream and Glasse.

How to prepare butter condensed cream

A sweet, slightly ice-cream-like cream that is well suited for decorating cakes and cupcakes. Among the advantages - it is easy to prepare, can be stored for a long time, holds its shape perfectly, is tinted and flavored.

Ingredients:

• Butter – 100 g
• Condensed milk – 4 tablespoons

Step-by-step instruction:

1. Beat the softened butter until it increases in volume and turns white.
2. Without stopping whipping, pour condensed milk into the butter in small portions and beat with a mixer for 7-10 minutes until a fluffy, homogeneous mass is obtained.
3. This cream is good for making jewelry; it turns out glossy and very beautiful.

Buttercream Charlotte

Charlotte cream is quite widely known, and for good reason. Very tasty, dense, retains its shape well, accepts dyes and flavors. It is not difficult to prepare, but it is a pleasure to use.

Ingredients:

• Butter – 100 g
• Sugar – 2 tablespoons
• Eggs – 1 pc.
• Milk – 2 tbsp.

Step-by-step instruction:

1. Pour milk into a saucepan, add sugar and, stirring, bring the mixture to a boil.
2. In a separate bowl, lightly beat the eggs
3. Continuing to beat the eggs, pour hot milk and sugar into them in a thin stream. Bring the total mixture almost to a boil, then cool the milk syrup until room temperature.
4. While the syrup is cooling, beat the softened butter until the mixture turns white and increases in volume.
5. Continuing to beat the butter, gradually pour in the cooled milk syrup, 1 tablespoon at a time, and beat until a fluffy cream is obtained.

Oil cream Glasse

The Glasse cream is very tasty and delicate. It is easy to prepare and pleasant to work with. Jewelry made from this cream turns out shiny and holds its shape perfectly. You can safely use it for layering and decorating cakes and pastries.

Ingredients:

• Butter – 100 g
• Eggs – 1 pc.
• Sugar – 50 gr
• Vanilla sugar – 1 tsp.

Step-by-step instruction:

1. To prepare Glasse cream, you cannot do without a kitchen thermometer. Prepare it in advance.
2. Place granulated sugar in a bowl and break an egg.
3. Place the bowl in a water bath and whisk it with a broom until the volume increases by 2.5-3 times. In this case, heat the mixture to 50°C, maximum 60°C.
4. Remove the bowl from the water bath and cool the mixture to room temperature (25°C).
5. Beat the softened butter until white and, continuing to beat, gradually pour in the mixture of eggs and sugar.

Curd creams

Curd creams are always very tasty. They also have a fairly wide range of applications. You can layer and decorate cakes and pastries with them, fill tubes and profiteroles, and eat them just like that with fruits and berries. As a rule, curd creams are not tinted, but they are flavored. Vanilla works well.

Of course, the taste of curd creams directly depends on the quality of the cottage cheese. Therefore, try to take fresh, with a fat content of 5% -9%. The most important thing is that there is no bitterness in it, otherwise it will ruin the cream. I'm sharing three basic recipes that are easy to make and can be used in any of your pastry experiments.

How to make classic curd cream

Good recipe for curd cream simple easy and without any problems. You can do it at least every day. Or cook a lot at once and store for 3-4 days in a container.

Ingredients:

• Cottage cheese – 200 gr
• Cream – 50 ml
• Butter – 100 g
• Sugar – 50 – 70 gr
• Vanilla sugar – 1 tsp.

Step-by-step instruction:

1. Beat the cottage cheese with a blender with 50 ml of cream until creamy.
2. Beat softened butter until white with sugar and vanilla sugar.
3. Add cottage cheese to the butter in small portions. Beat until smooth and homogeneous.

Recipe for sour cream and curd cream

This version of the cream is suitable as a filling for tubes, baskets, and eclairs. Simple, tasty and aromatic, just like from childhood.

Ingredients:

• Cottage cheese – 200 g (9% fat)
• Sour cream – 400 ml
• Sugar – 150 – 200 gr
• Vanilla sugar – 1 tsp.

Step-by-step instruction:

1. Rub the cottage cheese through a sieve.
2. Add sugar and 1/3 sour cream to the cottage cheese. Mix well.
3. Add the remaining sour cream in parts, carefully combining the ingredients

How to prepare cottage cheese cream

This is one of my favorites. It is very tasty, so much so that I am ready to eat it with a spoon. Cottage cheese cream goes well with berries (especially strawberries). It can be used for cakes and pastries both between layers and on top. Decorations are rarely made from it; it is preferable to simply create a relief.

Ingredients:

• Cottage cheese – 200 g (5%-9% fat content)
• Cream – 250 ml
• Powdered sugar – 100 g
• Salt - a pinch
• Vanilla extract – a couple of drops

Step-by-step instruction:

1. Beat the cottage cheese in a blender with 50 ml of cream and a pinch of salt.
2. Prepare Chantilly cream (see Butter creams).
3. Add in parts to Chantil cream curd mass, stirring well each time at low speed
4. Beat the resulting mass for 2-3 minutes.
5. The cream can be stored in the refrigerator for 1-2 days without loss of quality.

Sour cream

Sour creams are always very tender, with a slight sourness. The taste of creams depends entirely on the quality of the ingredients chosen, so always pay attention to this. Use only fresh sour cream with a fat content of at least 25%-30%. The fattier the better. You can even take rustic one, but it should be without signs of fermentation. Before working, the sour cream needs to be cooled properly; it is even better to make an additional cold bath.

Classic sour cream

This is a very simple cream. I always use it when I make honey cake or pancake cake. It perfectly saturates the cakes and harmonizes well with honey and jam. If you are going to cook a classic sour cream, first prepare a cold bath (ice water). Keep in mind that the cream is not long-lasting and is only suitable for layering. Store products with sour cream in the refrigerator.

Ingredients:

• Powdered sugar – 70-100 g

Step-by-step instruction:

Sour cream with gelatin

A much more durable sour cream than the previous one. It can act as an independent dessert or a companion to fresh fruit and berries. It is prepared in the same way as simple sour cream, with the only difference being that a little gelatin is poured off at the end. This will help the cream retain its shape. But you need to use it immediately after preparation, before the gelatin sets.

Ingredients:

• Sour cream 25-30% fat – 350 g
• Powdered sugar – 70-100 g
• Vanilla sugar or extract – 1 tsp. or a couple of drops
• Leaf gelatin – 2 plates
• Milk – 50 ml

Step-by-step instruction:

1. Soak the gelatin in water.
2. Place the bowl in a cold bath so that the bottom is immersed in ice water
3. Place sour cream in a bowl, add powdered sugar and vanilla sugar/extract
4. Beat until fluffy foam forms. If the cream lingers on the whisk, then everything is ready.
5. Place the swollen gelatin in a heat-resistant bowl with milk and heat in a water bath until the gelatin is completely dissolved.
6. Continuing to whip the sour cream, pour in the milk and gelatin in a thin stream. Mix everything properly. Ready!

Creamy sour cream

This is a very gentle cream. It tastes much softer than plain sour cream, all thanks to the cream. Similar to classic sour cream, it is suitable for layering shortbread and puff pastries.

Ingredients:

• Cream 35% – 200 ml
• Sour cream 25-30% fat – 100 g
• Powdered sugar – 50-70 g
• Vanilla sugar or extract – 1 tsp. or a couple of drops

Step-by-step instruction:

1. Place the bowl in a cold bath so that the bottom is immersed in ice water
2. Place sour cream and cream in a bowl, add powdered sugar and vanilla sugar/extract
3. Beat until fluffy. Use the finished cream immediately.

Kurds

Kurds are a special type of custard, in which the entire emphasis is on fruit or berry filling. You are probably familiar with the most famous of them – lemon curd. This is a very aromatic cream with a bright lemon taste.

Kurds are suitable for impregnation sponge cakes, as a filling for cupcakes and muffins, tarts and tartlets, as a sauce for pancakes and pancakes. Such creams are quite liquid and cannot be given shape. The maximum thickness that can be achieved without compromising the taste is the state of thick sour cream. Kurd should be stored in an airtight container in the refrigerator. Under such conditions, he can easily survive for a week until needed.

I will give two versions of Kurds: lemon and strawberry. These two recipes are suitable for any fruits and berries.

Lemon curd

Very tasty, bright and aromatic cream. I love using it for cakes and tartlets. It goes well with creamy, protein and curd creams, ganaches and is simply good as an independent element.

Ingredients:

• Eggs – 4 pcs.
• Lemon – 4 pcs.
• Butter – 50 g
• Sugar or cane sugar– 70-80 gr
• Corn starch – 2-3 tbsp. (if you need a thicker cream)

Step-by-step instruction:

1. Grate the zest of two lemons. Mix with sugar.
2. Squeeze the juice from all 4 lemons, strain from the seeds and pulp.
3. Pour the juice into the sugar and zest and mix everything
4. Lightly beat the eggs.
5. Add the eggs to the lemon-sugar mixture and mix well. At this stage, add cornstarch if you want a thicker cream.
6. Pour the mixture into a saucepan, add oil and place on medium heat. Cook, stirring continuously, until the cream thickens and bubbles appear.
7. Remove from heat and quickly pass through a sieve to extract the zest (it has done its job)
8. Pour the finished curd into a container or jars, cover the surface with cling film and let cool slightly. Then put it in the refrigerator overnight.

Strawberry Kurd

Very tasty stuff. In the recipe for this berry cream You can use raspberries (just get rid of the seeds), strawberries, cherries or currants. You can use berry curd as a filling for cupcakes, for soaking cakes and pastries. Delicate, light, aromatic and so berry.

Ingredients:

• Egg yolks – 4 pcs
• Strawberries (fresh/frozen/puree) – 400 gr
• Sugar – 100 gr
• Lemon – 2 pcs.
• Butter – 70 g
• Corn starch - 2 tbsp.

Step-by-step instruction:

1. I use pre-made frozen strawberry puree, but you can use fresh or frozen strawberries. Thaw the puree and can be used immediately. If you take berries, cut them into cubes, place them in a saucepan and cook for 7-10 minutes, stirring with a spoon. Then puree and let cool for 15-20 minutes.
2. Grate the zest of 1 lemon. Squeeze the juice from both lemons.
3. Mix corn starch with lemon juice. Mix well so that there are no lumps.
4. Combine sugar in a bowl, egg yolks, zest and starch-citrus mixture.
5. In a saucepan with strawberry puree pour in the sugar-egg mixture in a thin stream, stirring all the time until homogeneous mass. Add oil.
6. Place the saucepan over medium heat. Cook the mixture, stirring continuously, until thickened.
7. Remove strawberry curd from heat and strain through a sieve. Let cool slightly, then pour into jars and cover with film touching the surface of the cream. Keep refrigerated.

I hope this article will be useful to you. I wish you delicious experiments!