In the preparation of various cakes, pastries and some other confectionery, as a rule, use a variety of creams, including custard.
How to cook chocolate custard?
Ingredients:
- milk of medium fat content - 3 cups;
- egg of chicken - 4 pcs .;
- wheat flour - 2-3 tbsp. spoons;
- sugar-1 cup;
- cocoa powder - 2-4 tbsp. spoons;
- vanilla - 1-2 pinch;
- rum - 1-2 tbsp. spoons.
Preparation
Wheat flour must be sieved and diluted in a small amount of cold milk. Carefully wipe it off so that there are no lumps, and then filter.
In another bowl (most conveniently, it was a small pan-scoop, enameled or stainless steel) mix sugar with cocoa powder, then with egg yolks. We rub to a homogeneous mass. We add the flour dissolved by milk, rum and vanilla, carefully mix and start to pour in a little bit hot milk, not stopping the mixing.
Put the saucepan with the mixture on medium-low heat and bring to a boil. Reduce the heat to a minimum and cook for 3-5 minutes. Cool the mixture to about 30-35 degrees C, then combine it with whipped egg whites. The cream is ready, you can still cool it a bit and proceed. The cake with chocolate custard will be delicious, just do not feel sorry for the cream when smeared with cakes. You can fill it with chocolate custard eclairs (pastry cakes made from custard), it is convenient to do with a confectionery syringe with a special nozzle.
You can do without cocoa.
Custard recipe with white chocolate
Ingredients:
- milk of medium fat content - 400 ml;
- chocolate white - 150-200 g;
- natural dairy fat thick cream - about 200 ml;
- granulated sugar - 200 g;
- wheat flour - 3 tbsp. spoons;
- rum - 2 tbsp. spoons;
- vanilla - 1-2 pinch.
Preparation
We freeze the chocolate and then grate it. In a saucepan, mix the sugar and sifted flour, add 0.5 cups of milk and mix thoroughly with whisk or fork, then strain through a strainer to avoid lumps. Let's freeze the remaining milk, add rum and vanilla.
Put the saucepan on medium-low heat. Warm with continuous stirring. When the mass begins to thicken, we reduce the heat to a minimum and warm up, stirring, for another 3-5 minutes. We drop the grated chocolate and mix it thoroughly so that it melts.
Cool the cream to about room temperature and beat the mixer at low speed with a gradual addition of cream. You can put a little fresh fruit juice (1-2 tablespoons), for example, red-grained or cherry, and also add a little lime juice (1-2 tsp) or lemon (orange) to the cream, this will add extra flavor and aromatic tones. Especially good with white chocolate cream cakes with dough cakes are obtained, in which cocoa powder was added.
In one cake, it is possible to intermingle the cream with different creams prepared according to the first and second prescription (see above) - it turns out quite harmoniously and very tasty.
Instead of a custard chocolate cream or along with it in a cake for smearing different layers, you can use chocolate sour cream. Cooking it is much easier.
Chocolate sour cream
Ingredients:
- sour cream thick fat - 200 ml;
- Milk or cream thin - about 100 ml;
- powdered sugar - about 100 g;
- cocoa powder - 2-4 tbsp. spoons;
- rum (better dark) - 1-2 tbsp. spoons;
- vanilla or cinnamon (but not together) - 1-2 pinch.
Preparation
Mix sugar powder with cocoa powder, lumps should not be. We add milk or cream and warm up (preferably in a water bath), stirring constantly, so that the sugar dissolves and does not creak on the teeth. Cool down to a temperature of 30-40 degrees C, add sour cream, rum and vanilla. Stir thoroughly.