Ice Cream Cream
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
3
Description
If the eggs are small, use whole eggs; if they are large, use only the yolks. You can substitute flour with cornstarch. To speed up the cooling process of the custard, you can place the pot in a larger container filled with cold water and ice, stirring until cool, or cover it with plastic wrap directly on the surface and cool it on the windowsill or balcony, whichever is more convenient for you. Vanilla sugar can be replaced with a mixture of vanillin and regular sugar (that's what I did). To prevent the cream from separating, the butter and custard should be approximately the same temperature. If you are using the cream for a cake and assembling it in a mold, you can use it immediately; if not in a mold, cover it with plastic wrap directly on the surface and leave it in the refrigerator for about 15–20 minutes to make it more stable.
Ingredients
- Chicken Egg - 2 pieces
- Sugar - 2.6 oz
- Wheat Flour - 1.1 oz
- Milk - 8 fl oz
- Butter - 3.5 oz
- Vanilla salt - to taste
Step by Step guide
Step 1
Crack the eggs into a heavy-bottomed pot, add the sugar, and sift in the flour.
Step 2
Mix the mixture with a whisk until smooth with part of the milk, then gradually add the rest of the milk while continuing to stir.
Step 3
Place the pot on the stove, set the heat slightly below medium, and constantly stir with a silicone spatula. As soon as the mixture begins to thicken, switch to a whisk and reduce the heat to low.
Step 4
Bring the mixture to a boil, then cook for another 1–2 minutes (stirring constantly to avoid burning and lump formation), remove the pot from the heat, and cool the mixture to room temperature.
Step 5
Once the custard has cooled, take the butter, add the vanilla sugar, and beat the butter with a mixer until it turns white and increases in volume.
Step 6
Beat the custard with a mixer until it becomes smooth.
Step 7
Add 1 tablespoon of the custard to the butter and mix with a mixer until smooth.
Step 8
Continue adding the custard one tablespoon at a time and mixing until it is all incorporated.
Step 9
Ready. The cream can be used for cakes, croissants, éclairs, and other pastries.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.