The preparation of various cakes, pies and other pastries, typically use various creams, including custards.
How to cook a chocolate custard?
- average milk fat - 3 cup;
- chicken egg - 4 pcs .;
- wheat flour - 2-3 tbsp. spoons;
- sugar - 1 cup;
- cocoa powder - 2-4 Art. spoons;
- vanilla - pinch of 1-2;
- rum - 1-2 tbsp. spoon.
Wheat flour is required to sift and diluted in a little cold milk. Carefully wipe to avoid lumps and then filtered.
In another bowl (it's best to it was a small saucepan, scoop, enamel or stainless steel), mix the sugar with the cocoa powder, and then - with the egg yolks. Ground to a smooth state. Add the flour diluted with milk, rum and vanilla, mix thoroughly and begin to gradually add hot milk, without stopping stirring.
Put the pan with the mixture on medium-low heat and bring to a boil. Reduce heat to low and boil for 3-5 minutes. Let cool the mixture to a temperature of about 30-35 degrees C, and then combine with whipped egg whites. The cream is ready, you can cool it a little more and get started. Cake with chocolate custard is delicious, but do not regret at promazyvanii cream cakes. You can fill with chocolate custard eclairs (choux pastry dough), it is convenient to do with pastry syringe with a special nozzle.
You can do without cocoa.
Recipe for custard with white chocolate
- average milk fat content - 400 ml;
- white chocolate - 150-200 g;
- natural dairy fat heavy cream - 200 ml;
- sugar - 200 g;
- Wheat flour - 3 tbsp. spoons;
- rum - 2 tablespoons. spoons;
- Vanilla - 1-2 pinches.
Chocolate freeze, then grate. In saucepan, mix the sugar and sifted flour, add 0.5 cups of milk and mix thoroughly whisk or fork, then strain through a sieve to avoid lumps. Volem remaining milk, add the rum and vanilla.
We put a saucepan on medium-low heat. Warming up with stirring. When the mass begins to thicken, diminish the heat to low and heated, stirring occasionally, for a further 3-5 minutes. Fall asleep grated chocolate and carefully knead it to melt.
Let cool cream to about room temperature and whisk mixer on low speed, gradually adding the cream. You can enter a part of the cream a little fresh fruit juice (1-2 tbsp. Tablespoons), for example, krasnosmorodinnogo or cherry, and add a bit of lime juice (1-2 h. Tablespoons) or lemon (orange), it will give additional flavor cream and aromatic taste. Particularly well with white chocolate cream cakes obtained with Korzh dough into which has been added to cocoa powder.
In one cake can punctuate promazyvanie different composition cream cakes, cooked according to the first and second recipe (see above.) - It turns out quite harmoniously, and is very tasty.
Instead, custard or chocolate cream with him in one cake for promazyvaniya different layers, you can use chocolate sour cream. Cook it much easier.
Chocolate sour cream
- thick oily cream - 200 ml;
- milk or cream sparse - about 100 ml;
- powdered sugar - about 100 g;
- cocoa powder - 2-4 Art. spoons;
- rum (preferably dark) - 1-2 tbsp. spoons;
- vanilla or cinnamon (but not together) - 1-2 pinches.
Mix the icing sugar with the cocoa powder, lumps should not be. Adding milk or cream and heated (preferably in a water bath), stirring constantly to dissolve sugar or gritted teeth. Cooled to a temperature of 30-40 degrees C, add the sour cream, rum and vanilla. Thoroughly knead.