Cooking cream

Cake is rightfully considered the top of the confectionery art. Its preparation requires not only sufficient knowledge and skills, but also a large amount of time. And if you bake cakes, in principle, not so difficult, then the creation of a cream should be approached with a much greater responsibility. After all, the cream filler is the main component of most cakes.

Usually it takes time to cook it. We all remember how our mothers and grandmothers massaged for hours for home "Napoleon" or other popular then cake. But after all, there are recipes that are much less complex and time consuming. Moreover, now, with practically every mixer house, the whipping process ceases to be so tiring.

One of the most popular fillers for cakes was and remains cream cream. Very fast in cooking, lush and light, it has a pleasant gentle taste with a light sourness (option with sour cream). Such cream will be to taste to those people who do not like too sweet confectionery. At the same time, it has a high nutritional value and combines well with exotic fruits.

Storage and use

The cream is stored for about 24 hours, the maximum period, if kept in a cool, is 36 hours. This filler is well used in any cakes, fill them with wafer tubules. Also, the cream is ideal for making biscuit cakes. But with cakes of puff and sand dough combined worse. For them it is better to use other types of creams.

Features of preparation

To make this cream tasty, it is important to follow a few simple rules. First, it is better to beat it in a cold state, since at a high temperature the cream (or sour cream) spreads and complicates the process. Secondly, it can not be beaten at too high a speed of the mixer, otherwise there will be an excess liquid. But if it still happened, the cream should be thrown back on the layer of gauze folded in several layers and let the rest drain before continuing cooking.

How to Make Cream Cream Cream

The main ingredient of this cream is cream, so the choice of this product should be treated particularly carefully. It is best to buy cream initially thick consistency (about 35 percent fat). This will greatly simplify further work. But if those were not found in the store, you can limit yourself to 20 percent fat content. However, in this case it is necessary to add gelatin or a special thickener, which is purchased in the store. Otherwise, such a mass can not be beaten.

To describe the cooking process, take 20% cream, because they are in the store are found more often. It will take only three products: half a cup of cream, half a teaspoon of gelatin and half a glass of powdered sugar.

We wash gelatin in water (it is possible in a sieve), let the water drain and spread into a glass. There we pour out the cream and mix everything thoroughly. In this form, the composition should be left for about two hours, until gelatin swells. Then pour hot water into a wide container and put a glass in it - this is necessary in order to warm the mass. Thoroughly stir the contents of the glass before dissolving the gelatin and let it cool.

The remaining cream at this time should be whipped with a whisk or a mixer, while keeping the temperature low. When they turn into a thick, thick foam, they pour a glass of gelatin into the glass with a thin trickle. It is important not to stop whipping the mass. A little whisking all together, get our cream. Since the cream was liquid, and we had to use gelatin, we must add flavor to the end. This will remove a specific flavor.

As an aromatizer you can use almond essence. A few drops will be enough to make our cream acquire a characteristic bitter-sweet aroma.

Creamy cream soup with pumpkin

The above recipe for a sweet cream was described above, but when we hear the phrase "cream cream", it does not necessarily mean something confectionery. After all, there is a wonderful recipe for soup, cooked on the basis of cream.

For him, we need: a half liter of broth (chicken or vegetable, depending on preferences), about 400 grams of pulp pulp, 2 medium onions, one carrot, one package (200 grams) of fat cream, 3 tablespoons of olive oil, salt and pepper taste. And a pinch of chopped nutmeg. For serving, you need to prepare mint leaves and a little cheese cheese.

Carrots rub on a small or medium grater, chop the onions. Stew the vegetables in olive oil in a saucepan. The fire should be medium, stirring for 8 minutes. Then we pour out the same pumpkin, pre-cut into small cubes. We stew for 10 more minutes. Now we fill it with broth and wait, when it boils. Then cook the soup until the pumpkin is ready. In the finished state, grind the contents of the pan with a blender to the state of the cream and put it back on the fire.

Waiting for the soup to boil a second time, reduce the fire to a minimum and add the remaining ingredients: cream, salt, pepper and nutmeg. After 3-5 minutes remove from heat, cover the pan with a lid, leave it for another 15 minutes. Soup is served hot, pouring on plates and putting in each spoonful of soft cheese and a few mint leaves.