The most delicate ice cream and aromatic iced coffee

Preparation

Why did we decide to look at this separately? This is because butter is used here.

Firstly, do not buy different spreads, as the outcome will not please you. It can only be replaced with confectionery margarine, which does not contain water. It is necessary to purchase real oil with high fat content. It should be at room temperature not only outside, but also inside. Remove from the refrigerator in advance, and if you don’t have enough time, cut into small pieces.

Secondly, you should choose the dishes. The frosted cream cooks, and ingredients such as granulated sugar and eggs stick strongly to the bottom. Therefore, you should not take an enamel pan. Take a non-stick cup. Its volume should be 2 times the contents. It is better to stir with a wooden spatula, which covers a large area.

Making buttercream glaze for desserts

Probably, some of you have doubts about the usefulness of this “dish”, since it is oil-based. There is no need to worry, our sweet “dish” is not at all greasy and in no way “heavy”. Cooking this recipe will take a maximum of 15 minutes of your time, but to make the process go quickly, you need to prepare all the ingredients without forgetting a single one. The products you will need are:

• 8 chicken yolks.
• 2 packs of butter.
• A glass of powdered sugar or sand.
• 10 gr. cognac

How to prepare ice cream

Preparing ice cream is a procedure that you can handle on your own, without any help. Now you will be given detailed instructions for action.

Let's move with us step by step:

1. Pour the chicken yolks separated from the white into the pan, pour in granulated sugar or powdered sugar. Using a spoon, stir the mixture thoroughly.
2. Take a pan of water and put it on fire - this is necessary to obtain a water bath. Place a saucepan with the egg-sugar mixture in the bathhouse, take a whisk and start whisking thoroughly, whisking until the mixture doubles in size and thickens.
3. Remove from the water bath and let cool. In a bowl, beat the butter with a whisk or mixer until fluffy. Beat and at the same time add the egg-sugar solution, work with a whisk until you get a raised, almost airy cream.
4. Add the last ingredient - cognac and beat a little more. A delicious dessert mixture for decorating cakes and pastries is ready! If you followed the action plan without deviations, then you should end up with a pleasant mass with a beautiful yellowish color. Our photo will show you the correct color.

It is better to use iced buttercream right away, and basically like any other buttercream. You can place it in a pastry bag or syringe and form the desired ornament on the dessert.

Cream Glaze is an excellent filling for many pastries and cakes. It has nothing to do with iced coffee, except that it vaguely resembles the delicate milky taste of the drink. The cream recipe is included in the Soviet textbook on preparing confectionery for catering.

The first option for making butter cream

For this recipe you will need a minimum set of products, namely:

• 4 tbsp. l. granulated sugar;
• 2 chicken eggs;
• 200 g butter;
• vanilla powder on the tip of a knife.

Break the eggs into a saucepan and pour sugar into it, place in a water bath. The mixture should be heated, but not boiled. Using a whisk or mixer at low speed, beat the mixture until it doubles in volume.

Remove from heat and, without ceasing to beat, slowly add butter and vanilla.

Ingredients and how to cook

ingredients for 1 serving or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 20 min

Second cooking method

For this method of preparing iced cream, stock up on the following products:

• 400 g softened butter;
• 400 g granulated sugar;
• 5 eggs;
• vanillin;
• 100 g water;
• 2 tbsp. l. dessert wine or cognac.

You should end up with about 1 kg of iced cream.

First, let's cook the sweet syrup. To do this, mix sugar and water in a ratio of 4:1 and put on fire. As soon as everything boils, you need to reduce the temperature and skim off any foam if it appears. Keep on the stove until slightly thickened.

While you are preparing the syrup, you need to beat the eggs until the volume of the mass increases by 2.5-3 times. We begin to pour in the sugar water in a thin stream, without ceasing to work with the mixer or whisk.

Let the mass cool to 25 degrees. Now it's time to add butter, vanillin and cognac. Beat for about 10 more minutes. Cool.

LiveInternetLiveInternet

Oil base cream on eggs (“Glasse”). Photo recipe.

One day, during another tea party, my mother and I started talking about creams.

for cakes. I swore that I was tired of butter with sugar or condensed milk

beat (precisely fatty-oily and at the same time sugary sweet creams

my mother loves) - for me, there is no culinary creativity. And then my mother remembered that she also liked the old iced cream.

It is also, in principle, oily. But more complex, more refined,

Why stupidly beat butter and condensed milk. And my mother not only remembered that there was such a cream, but gave me a book published back in the USSR,

R.P.Kengis “Homemade cakes, pastries,

cookies, gingerbread, pies." In general, I present to you an undeservedly forgotten

“Oil base cream on eggs” (“Glasse”). Of course, I did not dare to conduct an experiment (try a new cream)

for a celebration on a cake that requires a lot of effort

and intended for general enjoyment. I decided to put together the simplest cake using store-bought cake layers.

and try it on yourself and visiting friends. Ingredients for Glace cream:

200 gr. butter 2 eggs 4 tablespoons sugar with the specified quantity of products, cream yield 400 g. I took everything in double size so that I would definitely have enough to try. )) + store-bought shortbread for assembling the cake with this cream and cherry syrup.

Preparing the cream:
Remove the butter from the refrigerator in advance so that while we are busy

with the first part of the cream, it warmed up.

1. Combine sugar and eggs.

Place the saucepan on the heat and whisk continuously until the mixture

heats up to 45 degrees, maintaining a temperature of 45 degrees

beat until volume increases 2.5-3 times. It's fast, by the way. I did everything by eye, and so did the temperature.

Remove from heat and let cool without stopping whisking.

to room temperature.

As a result, we will get something like this.

It's almost creamy.

2. Take warmed butter, beat until white

Without stopping whisking,

Gradually pour in the beaten egg and sugar mixture.

Continue beating the combined mixture for several minutes.

until a lush cream forms

Well, then we use the cream for any confectionery products. The cream holds its shape EXCELLENTLY,

Ideal for decoration with a pastry syringe (bag). I just needed to taste the cream on its own and in the product. I soaked the cakes with syrup

And smeared it with cream

stacking the cakes one on top of the other I’m ashamed of the decoration myself (I also used pastry pencils

I tried to draw that day), because the whole cake

I won't even show it. :))

Here's the least scary half, cut away.

VERDICT:

The cream is excellent in almost all respects. Except one. Like this,

in its classic form, it is very slightly sweet. Or is it me and my sweet tooths

I’m already so used to making very sweet creams... In general, I’m very pleased that I learned how to make Glace cream,

It will still come in handy. Of course, this preparation and photographs are mine!

Other recipes

Using one of the methods described above, but adding additional ingredients, you can prepare various variations:

• A recipe for iced cream with chocolate flavor. The basis here will be taken from an almost ready-made creamy custard mixture. At the end, add pre-sifted cocoa. Add and beat at low speed until completely dissolved. For 1 kg of base you will need approximately 5-6 tbsp. l. cocoa powder.
• Nut cream. You should buy 150 g of walnuts or any other almonds. Clean it thoroughly and fry it a little. Grind to desired size. For large pieces, it is better to use a masher or rolling pin. To obtain a finer consistency, use a mixer. Mix with the main ice cream at the very end.

• Colored. There is an option to make a different color scheme if you decide to decorate the top of the cake. But here you should use food coloring with caution, since the original color of the cream will turn out yellowish due to butter and eggs. When mixing, you may not be happy with the end result. Therefore, first try changing the color of a small amount of mass.

It is not necessary to buy synthetic ones; use absolutely harmless dyes from the refrigerator.

All about culinary art...

All pastry chefs love to decorate their sweet products, and the ideal decoration for many pastry dishes is buttercream. You can use it to lay out a beautiful rim for the top of the cake, make a rose, a star, or lay out an intricate pattern. One of these confectionery decoration aids is iced cream. As you may have already understood, today we are revealing the recipe for ice cream. You and I will master its preparation at home, no worse than a pastry chef at a cooking school.

Features and types of Glace cream

Cream Glass is distinguished by its minimal cost and, at the same time, excellent quality. Properly prepared cream has a fluffy consistency that retains its shape. Maintaining uniformity is a prerequisite for quality Glass.

The main ingredients are butter, sugar, eggs and vanillin. Depending on the product in which the cream will be used, additives are acceptable: cocoa, nuts, dyes, citrus zest.

There are three main types of cream, which are suitable both for decorating goodies and for soaking:

• classic (creamy vanilla);
• chocolate;
• walnut.

Making Glace cream at home

The detailed recipe below is not only a classic of the above-mentioned dessert, but also the basis for its variations.

To make classic Glasse cream at home you will have to spend 30-40 minutes. The finished product should be stored for no more than 48 hours in the refrigerator in a closed container. In addition to bowls, pans and spoons, you will need a mixer or immersion blender.

• butter – 2 packs (i.e. 360 or 390 g with a fat content of at least 82.5%);
• powdered sugar – 2 cups;
• chicken eggs – 4 pcs.;
• vanillin or vanilla sugar – 1 sachet (15 g);
• cheap cognac (rum, liqueur or dessert wine) - 1 tbsp;
• water - 2/3 cup.

• First, take the butter out of the refrigerator and leave it to soften at room temperature without disturbing the integrity of the packaging. Wash the eggs under running water.
• Take a stainless steel pan, pour in water and add half a glass of sugar.

Attention! In traditional sugar syrup, the ratio of water to sugar is always 4:1.

While stirring, set the solution to simmer over low heat. The readiness of the syrup is determined by testing for a weak ball: dip a spoon in the syrup and drop it on the thumb of your hand. We press the drop with our index finger, now open our fingers and pull out a thin thread between them. If the manipulation is successful, the syrup is ready. We set it aside, but make sure that it does not freeze. The temperature is close to 23-25°C.

• Break the eggs and place them in a deep bowl. After pouring powder (the remaining one and a half glasses) and vanillin into it, beat with a mixer at high speed until a fluffy white mass is obtained.

Important! It is necessary that the temperature of all mixed ingredients is approximately the same.

• Introduce the syrup into the resulting “Gogol-mogol” in a thin stream, without ceasing to beat. The mass should be homogeneous, yellowish in color.
• Gradually add butter one packet at a time.
• At the very end, pour in cognac or other alcohol (a couple of tablespoons).
• Let the finished cream rest for about five minutes.

Remember! All subsequent versions of the cream are prepared using the same technology, using additions.

Chocolate version of dessert. Very similar to the classic one. The only difference is that at the last stage of mixing the ingredients you need to add 4-5 tablespoons of cocoa powder. In general, here you can act at your discretion. If you want to achieve a more intense color and chocolate flavor, then it is advisable to take more cocoa.

Features of making cream with nuts:

• Take 100 grams of peeled walnuts (they hold the cream consistency better than others).
• We wash them in a colander with running water and place them on a dry cloth to dry.
• Spread the nuts in a single layer onto a heated frying pan, reduce the heat and shave until golden brown.
• Transfer to a bowl, cool and peel off the husks.
• On a cutting board, crush the kernels with a rolling pin, raking them uphill with your hand, until they form a powder. Add them at the final stage of cooking.