Home-made pastries are one of the most difficult and at the same time delicious sections of culinary art. The mistress, who knows how to cook confectionery, will never find herself in an awkward position when unexpected guests arrive. And if there is a family celebration coming on, than, how to surprise and delight those present, not with special cakes, cakes and cookies?
Famous meringue: ingredients
The theme of our today's conversation with you, dear ladies (and not only, male cooks are very welcome!) - how to make a cream from eggs and sugar. It is suitable for decorating cakes and biscuits, they are often filled with tubes of wafers and slices. But you can not smear cakes with such cream, its consistency is too fluffy, gentle. Naturally, the confectioners have developed many ways to prepare delicacies. The first recipe tells you how to make a cream of eggs and sugar according to all the classic rules, so that you get a traditional meringue. His homeland, as you might guess, is an exquisite France, and the word itself is translated as a "kiss." You will need: squirrels of fresh chicken eggs, preferably home-made - 6 pieces, one and a half glasses of powdered sugar (or slightly more - depends on the size of eggs), a teaspoon of vanilla sugar or incomplete vanillin. And 8-9 drops of pre-dissolved citric acid. If you have no powdered sugar, you can grind or grind ordinary coffee sugar on a coffee grinder.
Preparation
The first advice, how to make a cream from eggs and sugar by the type of meringue, sounds like this: the proteins must necessarily be cooled. Break eggs, yolks carefully pour into a separate pan, and proteins - in a bowl, in which they will be whipped. The container should be placed in a basin with ice, then start vigorously to equip with a whisk. You do not have much time for primary whipping - about 12-15 minutes. But the protein mass should become so thick and dense that it does not drain off the corolla, but it keeps well on it. The second tip: calling for help the experience of cooking semolina porridge, sprinkle sugar powder in small streams - about half of the total volume. One hand does not stop whipping with a whisk! Then add the remaining ingredients, i.e. the second half of the powder, vanilla, acid and all the good mix with a wooden spatula. In passing, you may have a question: how to make a cream of eggs and sugar not white, but colored and with any taste? The answer is this: in the last stage of the preparation, include in the recipe, in addition to vanillin, food colors and flavor additives. And, finally, the third tip: meringue can not be stored in the refrigerator for even half a day, since such a cream for an egg cake loses its splendor. It should immediately be placed on confectionery. So do not try to stock yourself for future use, but rather cook always fresh.
Tender tenderness: composition
The next secret of the culinary arts, which we will share - how to make a cream of eggs and sugar for a cake, but not simple, but custard. As a basis, let's take the recipe of Italian chefs. To prepare dessert, you need 6-7 proteins, one and a half glasses of sugar, about three quarters of a glass of water for syrup, vanillin or vanilla sugar, 9-10 drops of citric acid. Why she needed it: that the cream did not turn out sugary and sweet and beat up better. Get the same solution at a rate of 1 to 2, diluting a teaspoon of teaspoonful in two tablespoons of boiled water.
How to cook
Consider in practice how to make a cream for an egg cake so that it turns out to be a custard. First you have to cook the syrup. Boil the agreed amount of water, put in the sugar and let it boil again. Stirring and waiting for the sand to dissolve, and the excess liquid evaporates, do not forget to remove the foam and scum. Determine the degree of readiness of the syrup, scooping a small amount of the spoon and pouring into a cold plate. If it freezes and stretches a plump "string" - all, remove the pan from the fire. Otherwise, keep a little more on the stove. Welding of the syrup can immediately be poured and acid. On a cold ice bath, beat the prepared proteins. When the foam has become lush and high, start to pour a thin syrup with a thin stream. Do not stop beating, otherwise everything will settle, and the cream will fail. When both components are connected and the treat is cooled, mix it again with a spatula and pour in the dyes and desired flavor or flavor additives.
His majesty the marshmallow: components
Certainly among those gourmets who are now running through the eyes of our article, there will be lovers and faithful admirers of such a marvelous oriental delights as marshmallows. And not in vain - because right now they have to learn how to make a cream of eggs and sugar in such a way that it turns out an adored dessert. For a portion of 6 proteins, 4-5 tablespoons of jam, jam or berries, ground with sugar (the mashed potatoes should be thick), 6 full spoons of sugar, 2 teaspoons of gelatin, a quarter of a glass of water and the food color you want are consumed.
Cooking
Let's start the preparation of the cream with the preparation of gelatin. Pre-soak it in water (the instruction is usually on packages), and then dissolve, placing it on a water bath. In a saucepan, put the jam or fruit mass, add sugar and cook over a low heat for 15 minutes, stirring, so as not to stick. Whiten proteins already well-known to you. When their "peaks" and "icicles" become strong, pour in a little fruit component, followed by gelatin and dye. Beat to the last! At the very end of the cooking, knead the marshmallow cream until uniform and uniform and immediately use for baked cake.