Creams

Allow the sheets to thaw a little then spread a little on the back of a tray and bake

Cream:

Mix 5 yolks with 6 tablespoons of sugar and vanilla, then put 10 tablespoons of flour filled with the tip well as it stands on them and then gradually the milk a little so as not to become lumpy. Put it on the fire and stir continuously, otherwise it will stick to the bottom of the pan. Towards the end, when the cream starts to thicken well, add 20 g of gelatin (or 12 sheets) and mix well.

Beat 5 egg whites well with 6 tablespoons of sugar and 1 teaspoon of lemon juice, then mix with cream (so hot) then refrigerate for 10-15 minutes (I do not keep it cold all the time)

Put the sheet then pour the cream over the sheet and spread the cream well then put the second sheet

Put a tray or something heavier than the size of cakes to better soften the top sheet.

Powder with plenty of sugar and cocoa (I put for cocoa decoration)



Ten creams for cakes and pies!

Today we want to offer you ten recipes for quick and delicious creams. They are suitable for many cakes and pies. We recommend you try them!

1. WHITE CHOCOLATE CREAM

Ingredient:

-120 g of mascarpone or other cream cheese (Philadelphia etc.)

-240 g of cream for cream 33-35%.

Method of preparation:

1. Melt the white chocolate on a bain-marie, adding a few tablespoons of cream for the cream, to give it an optimal consistency.

2. Beat the cream cheese a little (at room temperature) to get a soft and homogeneous texture.

3. Beat the cream for the cream (cold, just taken out of the fridge) in a separate bowl, until the persistent peaks appear.

4.Add the melted chocolate and whipped cream in the bowl with the cream cheese. Mix until smooth, using the mixer on low speed.

5. Use the cream obtained. It is airy, fine and quite consistent (it maintains its shape well). It is ideal for rolls and cakes with sponge tops.

2. WHIPPED CREAM

Ingredient:

-500 ml of cream for cream 33%

Method of preparation:

1. Beat the cream for the cream (cold, just taken out of the fridge) and the powdered sugar for a few minutes, until the persistent peaks appear.

2. Use the cream obtained. It is light and airy. It is our favorite variant of cream for quick decoration of various desserts.

3. CREAM FOR HONEY CAKES

Ingredient:

-400 g of condensed milk (one can)

-350 g of fermented cream 25-30%.

Method of preparation:

1. Beat the soft butter (at room temperature) with the mixer until it becomes fluffy and whitish.

2.Then, stirring constantly, gradually incorporate the condensed milk into the beaten butter.

3.After the composition is homogenous, add the fermented cream (cold, just taken out of the fridge) and beat everything for 2-3 minutes. Fine and delicious cream is ready!

4. You can use it. It is a real pleasure to work with her!

4. MILK CREAM (CLASSIC VARIANT)

Don't be scared to see this name! The cream is prepared very quickly and, without a doubt, will not leave anyone indifferent!

Ingredient:

-3 tablespoons of cornstarch (if you do not have it at hand, you can replace it with potato starch or regular flour, but you should know that the cream prepared with cornstarch tastes better).

Method of preparation:

1. Pour the milk into a thick-bottomed saucepan. Put it to heat over medium heat.

2. Meanwhile, mix until the egg is homogeneous with the sugar and starch, using the whisk.

3. Pour the milk in a thin jet, boiling in the egg composition, stirring continuously and vigorously with the whisk, so that the egg does not coagulate.

4. Pour the resulting composition into the pan, in which you boiled the milk. Put it on low heat and, stirring constantly, boil it until it thickens.

5. As only the cream will start to thicken, take it off the heat and add the soft butter in it. Stir until smooth.

6. If lumps have formed during cooking, do not worry, but simply pass it through a small strainer.

7. Transfer the cream to a clean bowl and let it cool. To prevent the crust from appearing on its surface, cover it with cling film (in direct contact).

5. "DIPLOMA" CREAM

Ingredient:

-450 g of boiled milk cream

-200 ml of cream for 33% cream.

Method of preparation:

1.After preparing the boiled milk cream, let it cool completely. Then put it in the fridge to make it very cold. It is important that the boiled cream and whipped cream have the same temperature.

2. Beat the cream for the cream (cold, just taken out of the fridge - if you don't have time to let it cool in the fridge, put it in the freezer for 20-30 minutes) until the soft tips appear, gradually increasing the speed of the mixer.

3. Gradually add (one tablespoon) the boiled cream to the whipped cream, mixing each time until smooth.

4. "Diplomat" cream is delicious, airy and light. We recommend you try it!

6. CHEESE CREAM

Ingredient:

-650 g of cream cheese (at room temperature)

-110 g butter (at room temperature)

-320 g of powdered sugar (or to taste).

Method of preparation:

1. Beat the cream cheese and soft butter until smooth.

2. Gradually add the powdered sugar and mix until you get a homogeneous cream.

3. Most often we use this cream for the preparation of cakes and cakes with sponge tops.

7. CREAM FOR QUICK DESSERTS

Ingredient:

-250 g of fermented cream

-350 g of caramelized condensed milk.

Method of preparation:

1.Put the cream and caramelized condensed milk in a deep bowl. Mix them well with a spatula.

2. Then beat the cream with the mixer for 5 minutes, so that it acquires a fine and airy texture.

3. The cream is ready! Fast, cheap and very tasty!

8. SWEET CHEESE CREAM

Ingredient:

-400 g of sweet cottage cheese (we used 5% cheese)

-250 g of fermented cream (we used 30% cream).

Method of preparation:

1.Put the sweet cottage cheese (try to choose a moist one) and the fermented cream in a deep bowl. Blend until smooth, so that you get a fine, lump-free composition (if you don't want to waste time with this step, you can replace the ingredients with commercial cream cheese).

2.Put the soft butter in a separate bowl and beat with the mixer on medium speed until fluffy and whitish. Then add the powdered sugar and mix everything until you get a creamy composition (it takes about 2 minutes).

3.Add the cheese composition to the butter mixture. Beat them for 3-4 minutes, until smooth (the butter must be completely incorporated into the cheese): initially with the mixer running at low speed, and finally at maximum speed.

4. The cream is ready: moderately sweet, very fine and tasty. If you want to prepare it without sugar, replace it with liquid honey or any other sweetener.

9. CREAM CREAM

It is the fastest and cheapest version of cream, but just as tasty!

Ingredient:

-250 g of fermented cream 25-30%

Method of preparation:

1. Beat the fermented cream and powdered sugar with the mixer or blender for a few minutes, until you get a homogeneous and fluffy composition.

2. This cream is suitable for honeycomb cakes or any fruit desserts.

10. DARK CHOCOLATE CREAM

Ingredient:

-a dark chocolate bar

-3 teaspoons of cocoa powder.

Method of preparation:

1. Beat the soft butter (at room temperature) with the mixer until it becomes fluffy and whitish. Then, stirring constantly, gradually incorporate the condensed milk into it.

2.Then, using a sharp knife, finely chop the chocolate so that it turns into thin chips. Add it to the cream and mix with a spoon or spatula.

3.Add the cocoa powder and mix until smooth. The cream is ready!


Six cream recipes for cakes!

This way it is much easier to use them when you want to make something sweet and you will not know what.

1. Boiled cream

INGREDIENT:

METHOD OF PREPARATION:

1.Mix the yolks with flour, sugar and vanilla.

2. Pour in the hot milk and simmer over low heat until thick.

2. Butter cream

INGREDIENT:

METHOD OF PREPARATION:

1.Mix the eggs with sugar. Boil the composition in a thick-bottomed saucepan until it thickens.

2. Beat the butter with powdered sugar, then add the egg cream and vanilla.

3.Cream butter with condensed milk

INGREDIENT:

-1 can of condensed milk (380-400 gr)

-1 packet of butter (200 gr-250 gr).

METHOD OF PREPARATION:

1. Beat the condensed milk well with the butter at room temperature.

4. Cream with eggs and condensed milk

INGREDIENT:

-100 gr of condensed milk

-a vanilla powder or 30-50 gr of liqueur.

METHOD OF PREPARATION:

1. Beat the condensed milk with butter.

2.Mix the eggs with vanilla or liqueur, then incorporate the composition into the milk and butter mixture.

5. semolina cream

INGREDIENT:

-1 teaspoon vanilla sugar.

METHOD OF PREPARATION:

1. Boil the milk mixed with vanilla and sugar. Mix the semolina with a little water and add it to the milk. Bring the composition obtained to the boiling point.

2.Mix the yolk with sugar and butter. Gradually incorporate the semolina composition, mixing well with the target.

6. Cream for eclairs

INGREDIENT:

-1 teaspoon vanilla sugar

METHOD OF PREPARATION:

1.Mix the eggs with flour until smooth.

2. Boil the milk mixed with the sugar. Pour it, in a thin jet, into the egg composition and mix well.

3. Put the cream on the fire, but do not bring it to the boil. Add the vanilla sugar and butter.

4. Quickly cool the fine cream, placing it in a plate with cold water or ice.

Use this collection of simple recipes and enjoy your family with delicious desserts.


Super fast and super tasty recipe & # 8211 Pasta with cream sauce, a goodness that completely conquered us!

Ingredient:

  • 500 g durum wheat spaghetti
  • 3 tablespoons oil
  • 3 cloves of garlic
  • 200 ml cream
  • 250 ml chicken soup
  • 200 g of cheese
  • salt pepper
  • 1 teaspoon nutmeg
  • 1 teaspoon thyme
  • parsley

Method of preparation:

1. For starters, boil the pasta in a bowl of water. After they have boiled, we place them in a bowl.

2. In a hot pan with oil, fry the chopped garlic. Add thyme, nutmeg, sour cream, chicken broth and mix well over low heat.

3. When the sauce has started to boil, add the pasta, mix, take the bowl off the heat and add the grated cheese. At the end, season with salt, pepper and decorate with parsley.

Enjoy with gusto! Great appetite!


Cremsnit & # 8211 Creams

More gaby, since I've been looking for a good cream recipe & # 8230. Come on, how do you cut the cream into pieces so that the sheets don't break? Like me, it's shattering.
Pup and pity you're a little far, like now we were jumping to a portion.

Mai Brandusa :)):
1- the cream is put warm (almost hot) on the first sheet and this makes it soft and only good to cut. The fact that the top sheet is broken, makes the cut a flower in the ear :)).
2-You should know that the layer of whipped cream also matters a lot (I was lucky with the good sour cream as I had the vegetable one..bleah: D.) It's a combination that goes easily on the neck :))
I would have served you with great pleasure, but let me finish vacuuming because I'm ashamed to come and make a mess. Or keep your eyes on the plate :))).
big kisses!

Mersic. I also have big problems with sour cream. I can hardly find a good one.

I'm lucky to be in the country :))).
I really wanted to avoid gelatin, because I kept seeing it through recipes and it's a great cake like that, creamy, not like a cold :)))

I'm not looking for the recipe, I'd better come to you to serve me a portion & # 8230 & # 8230hihihi.

It looks great, I really like your recipe. And I put the crushed top sheet because it is more attractive and easy to cut.


How to make vegetable cream soup. The utensils you need

Cream soups are very versatile, healthy and tasty dishes. We can cook them in any season and in different variants - more dietary or richer in calories, fasting or "sweet". Most vegetables are suitable for preparing a cream soup, and the secret lies in combining them, spices or herbs added and obtaining a texture as "velvety".

Cream soup is an easy dish to cook, and we only need a few kitchen utensils to prepare it.

A stainless steel pot


The stainless steel pot is useful equipment in any kitchen, whether professional or household. Stainless steel pots they are very popular due to the fact that they are strong, durable and well maintained. We can use a quality stainless steel pot for years in a row and still look like new. We can prepare in it not only vegetable cream soup, but anything else, with the certainty that we cook healthy. This is because stainless steel does not chemically influence the preparations. For healthy soup-cream recipes we can choose the size of the pot adapted to the needs - for household use, smaller (2, 4, 5, 8 l), and for professional use and up to 98 l.

A quality stainless steel pot has:

    , which combines the specific heat distribution property of aluminum with the durability and magnetic properties of stainless steel
  • Optimal heat transfer
  • Corrosion resistance
  • Steel handles with multiple fastening, so as not to heat up

A slow-cooker pot

A slow-cooker pot is an advantageous investment for people who want to have a healthy diet, but do not want to spend a lot of time in the kitchen. The food should not be supervised, because it does not burn, it is cooked slowly, over low heat, and the taste is more intense. A slow-cooker can be made of stainless steel or ceramic, they can have digital or manual control. When choosing a slow-cooker it is recommended to observe its additional functions, for example, the timer, the possibilities of setting the cooking temperature, the function of reheating the food or the existence of meat thermometers and non-stick grill - this if we want to use pot to boil rice.

A strainer

The strainer is one of the basic utensils in the kitchen. We use it to prepare recipes for healthy cream soups, but also for steak sauces, desserts, etc. And if we don't want onion rings or crushed vegetable scraps left in the soup, we need a strainer. Stainless steel strainers with base and two handles are very practical. They can also be used for pasta or steak sauces.

A powerful blender


We cannot prepare a cream soup without the help of a blender stick or fixed blender. And when we choose the blender, the power of the engine is an essential indicator of its performance. A high speed blender and engine power and we can use it both for cream soup and to break ice for a cocktail, for example. The blender with noise damping lid has a power of 1680 W, up to 24,800 rotations / minute and can withstand temperatures from - 40 ° C to + 90 ° C.

A wooden spoon with a long handle

Far from being used in the kitchen only once, in the time of the grandparents, wooden spoons are a "classic" of the kitchen. We still use them today, regardless of their shape, because they are universal tools. But for an ideal soup-cream recipe they are wooden spoons with long handle. Wood has a high heat tolerance and, in addition, naturally has antibacterial properties.

A Pole

There is no kitchen without a polish! For soups, broths or sauces, polonium is indispensable. And if we want to buy such a kitchen utensil, we can opt for a heat-resistant plastic polish, for those in polyphthalamide reinforced with fiberglass, durable, flexible and resistant to temperatures of up to 270 ° C, steel poles with polypropylene handles or made of stainless steel, built in one piece, seamless.


A grater

A leek cream soup goes great with grated Parmesan or Emmentaler, and a pumpkin soup with freshly grated ginger. For this, but not only, we need a grater. We can choose one special grater for cheesesor a fine and very sharp one, with which we can grate nutmeg or other spices.

Casseroles, for storage in the refrigerator

Once the soup is prepared, the rest can be stored in the refrigerator or even in the freezer. trays made of polypropylene are the ideal option in this regard, because it withstands temperatures from - 40 ° C to + 70 ° C and ensures the perfect seal with the help of the clamp cover.


A thermos, if you want a healthy lunch at work

A vegetable cream soup is a very advantageous option for a healthy lunch at work. It can be consumed both heated and at room temperature and so we know that we have provided the body with the daily portion of vitamins and minerals necessary for health. To transport the cream soup without the risk of spilling, we need a thermos cup. When choosing a thermos it is recommended to make sure that:

  • It is equipped with a liquid stop button
  • It has a high thermal insulation capacity
  • It is equipped with a cover and a switch

Pudding is prepared. Put the pudding powder (both) in a bowl, add the sugar + vanilla sugar and a few (10-12) tablespoons of cold milk. Mix well until no lumps remain.

The rest of the milk is boiled. When it starts to boil slightly, add the above mixture, and stir continuously until the pudding thickens. Let cool in a bowl, where you can mix.
When the pudding has cooled a little (but not at all) add the diced margarine (at room temperature) and mix. Then add the ground vanilla, mix for a few seconds. Mix the thing, repeat it from time to time (about 5-6 more times), until the pudding cools. After it has cooled, you can mix fresh cherries or compote in it, but let them drain well of the juice.

Bake the foil sheets on baking paper at 180C until golden. The sheets will swell. As soon as you take them out of the oven, place a sheet of kitchen paper over the sheet and press lightly on it. Beware of the steam coming out of the sheet-BURN!
The sheets cool relatively quickly. Fill the sheets with vanilla cream, then cool the cream. Leave for a few hours. Before serving, powder with powdered sugar. It cuts very easily, and is super tasty from vanilla.


Lightening cream

ingredients

  • 2 eggs
  • 1 cup sugar
  • A little vanilla sugar
  • 1.5 cups of milk
  • 2 teaspoons melted butter
  • 2 teaspoons flour

Method of preparation

Mix the eggs with the flour. Boil the milk with the sugar, then pour little by little into the egg mixture. Bring to the boil, add the vanilla sugar and butter. When the cream is ready, put the bowl in a pot of cold water, to cool quickly and evenly.


The best cake creams: top 6 recipes that every housewife should know!

We present you the 6 best and lightest recipes for cake creams, which will turn your dessert into a spectacular, delicious and creamy delicacy. These creams are easy to make, have a delicate texture, are tasty and fragrant, ideal for cakes, cakes and eclairs. Creams are prepared from affordable ingredients, so do not hesitate to prepare them.

1. Boiled cream

ingredients

Method of preparation

1. Rub the yolks with sugar, flour and vanilla.

2. Pour the hot milk into the mixture and simmer until the cream becomes thick.

2. Butter cream

ingredients

Method of preparation

1. Mix the eggs with the sugar. Boil the table in a thick-bottomed saucepan until it thickens.

2. Beat the powdered sugar with butter and add the egg cream and vanilla.

3. Condensed milk cream and butter

ingredients

-1 can of condensed milk (380 g)

Method of preparation

1. Beat the condensed milk well with the butter at room temperature.

4. Cream with eggs and condensed milk

ingredients

-a pinch of vanilla or 30-50 ml of liqueur

Method of preparation

1. Beat the condensed milk with butter.

2. Rub the yolks with vanilla or liqueur, add the mixture to the butter.

5. semolina cream

ingredients

-1 teaspoon vanilla sugar

Method of preparation

1. Boil the milk with vanilla sugar. Mix the semolina with a small amount of water and add the mixture to the milk, bring the table to a boil.

2. Rub the yolk with sugar and butter. Gradually add the semolina and beat the cream well.

6. Cream for eclairs

ingredients

-1 teaspoon vanilla sugar

Method of preparation

1. Mix the flour and eggs until smooth.

2. Boil the milk with sugar. Pour the milk in a thin stream into the egg mass and mix well.

3. Put the cream on the fire but do not bring it to a boil. Add the vanilla sugar and butter. Put the tender cream in a bowl with cold water or ice to cool quickly.


Pudding is prepared. Put the pudding powder (both) in a bowl, add the sugar + vanilla sugar and a few (10-12) tablespoons of cold milk. Mix well until no lumps remain.

The rest of the milk is boiled. When it starts to boil slightly, add the above mixture, and stir continuously until the pudding thickens. Let cool in a bowl, where you can then mix.
When the pudding has cooled a little (but not at all) add the diced margarine (at room temperature) and mix. Then add the ground vanilla, mix for a few seconds. Mix the thing, repeat it from time to time (about 5-6 more times), until the pudding cools. After it has cooled, you can mix fresh cherries or compote in it, but let them drain well of the juice.

Bake the foil sheets on baking paper at 180C until golden. The sheets will swell. As soon as you take them out of the oven, place a sheet of kitchen paper over the sheet and press lightly on it. Beware of the steam coming out of the sheet-BURN!
The sheets cool relatively quickly. Fill the sheets with vanilla cream, then cool the cream. Leave for a few hours. Before serving, powder with powdered sugar. It cuts very easily, and is super tasty from vanilla.


Vegetable soup

2. In a pot with 3 liters of water and a pinch of salt, put the onion, leek, carrots and parsnips, all finely chopped. Let it boil for 10-15 minutes, then add the diced cauliflower, potatoes and zucchini. Cover and simmer until all vegetables are soft, about 30 minutes.

3. Immediately add the bell pepper and finely chopped tomatoes. Let it boil for 5-10 minutes, then add the oil and let it simmer for a few more minutes. It matches the taste with salt and is flavored with finely chopped greens. Cover for a few minutes, then serve.

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