Cream Raffaello - original ideas for making delicious coconut dessert

Cream Raffaello, created based on the same name candy, surpasses the original delicacies. Unlike the latter, it consists only of natural products, the high compatibility of which with other components, allows it to take a different consistency and turn into a separate dessert, filling or cake layer.

How to make a cream, as in Raffaello?

Coconut cream is easy and simple. The only condition is quality products and a certain consistency in cooking. At first, butter and white chocolate are melted in a water bath and mixed with condensed milk. After, pour in the coconut shavings and mix. Remove from heat and cool for three hours.

1. Cream Raffaello at home will be much tastier if you use butter and condensed milk fat.
2. Any cream should be constantly stirred, otherwise, it will stick to the bottom of the pan and burn.
3. Cream cheese and butter for cream should only be at room temperature.
4. If the cream is made on the basis of mascarpone, then it should be used immediately. In the cooled form, it falls badly on the surface and makes work difficult.

Cream Raffaello, as in sweets

Those who want to repeat the taste of popular sweets can make Raffaello cream on cream. Cooking it is nowhere easier. All that is needed: bring the cream and chocolate to a boil and cool. For smoothness, whip the mass with butter. With this cream it is convenient to work: it slowly thickens, so they can immediately soak the cakes or, after 5 hours of cooling, to mold the candies in the manner of truffles.

Ingredients:

• white chocolate - 75 g;
• cream 33% - 80 ml;
• oil - 50 g;
• salt - a pinch.

Preparation

1. Pieces of chocolate together with cream, bring in a water bath to a boil and remove from heat.
2. Cool, place oil, salt and whisk with a mixer.
3. Cool cream Raffaello cream for 5 hours.

Raffaello cream for cake

Coconut cream for cake will add a batch of exotic and charm. It requires a minimum of components, and the whole preparation consists in mixing coke shavings with whipped cream. This cream is characterized by high stability, density and density, so the product should be soaked in the refrigerator for at least 10 hours.

Ingredients:

• cream 35% - 200 ml;
• powdered sugar - 40 g;
• coconut shavings - 150 g.

Preparation

1. Whip the cold cream until lush peaks.
2. Continue to beat, gradually adding powder.
3. Stir the cream with coconut.
4. The mass does not need to be cooled. Cream Raffaello for a cake at home is ready for work right away.

Raffaello Cream for Cappeycakes

Coconut cream for capkake should maintain stability, splendor and tenderness. The cream, representing a combination of cream with chocolate and coconut shavings, fully meets these requirements. The only requirement for it to turn out to be homogeneous: cream and chocolate can not be overheated, and after cooling everything should be whipped into a magnificent mass.

Ingredients:

• white chocolate - 100 g;
• cream - 260 ml;
• coconut shavings - 40 g.

Preparation

1. Pour the coconut chips with cream, put the container on the stove and bring the mass to a boil.
2. Add chocolate slices and wait for it to soften and remove from heat.
3. Stir and set aside the cream for several hours.
4. After that, whip the cooled cream with a mixer.
5. Put the Raffaello cream in a confectioner's bag and decorate the capca.

Raffaello cream for biscuit cake

Coconut cream for biscuit cake should make the baking soft, juicy and refreshing. In this case, the cream of mascarpone and condensed milk is ideal. He will fill the cakes with the creamy taste of cheese and the pleasant sweetness of condensed milk. Even the excessive density of coconut chips will not prevent it from penetrating qualitatively porous, biscuit cakes.

Ingredients :

• mascarpone cheese - 400 g;
• coconut shaving - 80 g;
• condensed milk - 300 g.

Preparation

1. Lightly beat the mascarpone cheese with a mixer.
2. Add the condensed milk and coconut chips.
3. Stir gently.
4. Send Raffaello cream for an hour in the fridge.

Custard Raffaello

The custard coconut cream is one of the variations of the classic patissier. This is prepared in milk without eggs, because the presence of coconut chips makes the cream very rich, and the combination with butter adds stability and density to it. For this reason, it is often served as a separate dessert or filled with cakes.

Ingredients:

• coconut chips - 150 g;
• powdered sugar - 300 g;
• milk - 900 ml;
• oil - 400 g;
• flour - 240 g;
• starch - 45 g.

Preparation

1. Mix the milk with flour and starch.
2. Leave the container for 15 minutes.
3. Put on the stove, put the powder and cook for 5 minutes.
4. Remove from the plate, add the shavings and mix.
5. Separately, whisk butter, then, enter it into the cream.
6. Put the custard Raffaello in the refrigerator for 30 minutes.

How to make Raffaello cream with butter?

Coconut cream cheese is another version of the Raffaello cream for interlining the cake. The convenience of this recipe is the absence of any heat treatment. All components are whipped and immediately applied to the product. The main thing is that the cream cheese and butter are at room temperature: if the cream cheese is cold - the oil will break up.

Ingredients:

• cream cheese - 400 g;
• oil - 120 g;
• evaporated milk - 380 g;
• milk powder - 30 g;
• milk - 100 ml;
• coconut shavings - 80 g.

Preparation

1. At low speeds mixer whip cream cheese with soft butter.
2. Add condensed milk, both kinds of milk and coconut shavings.
3. Whisk to a homogeneous consistency and, without cooling, apply to the product.

Raffaello cream with white chocolate

Most housewives prefer a coke cream with white chocolate to store products. This is completely justified: the cream consists only of natural ingredients (cream, chocolate and coke shavings), simply prepared and unpretentious in storage in the refrigerator. They can lubricate buns, serve as a separate dessert or decorate pastries.

Ingredients:

• cream - 100 ml;
• white chocolate - 100 g;
• coconut shaving - 50 g.

Preparation

1. Warm up the cream on the fire, add the chocolate and bring the mass to a boil.
2. Stir with coconut chips.
3. After cooling, place in a sealed glass jar and put in the refrigerator.

Raffaello cream on milk

The cream with coconut shavings is varied in variations. Most recipes use milk, which, in combination with the chips, makes the cream taste identical to the candy. As a rule, milk is cooked together with thickeners and oil, chips are added and an analog of a custard suitable for impregnating the cake is obtained.

Ingredients:

• milk - 500 ml;
• manga - 60 g;
• coconut shaving - 200 g;
• oil - 140 g;
• sugar - 70 g.

Preparation

1. Warm 400 ml of milk with butter and sugar.
2. Mix the rest of the milk with the semolina.
3. Once the mixture boils, add the cream to the cream, and cook for 3 minutes.
4. Add the coconut shavings, mix and remove from the plate.
5. Cool and start to soak the baking.

Cream with coconut shavings and condensed milk

Coconut cream Rafaello with condensed milk - a classic of confectionery. Condensed milk - in general, a unique product with which both butter and cream creams acquire tenderness, softness and pleasant sweetness. In this recipe, for greater stability, it is heated on fire and, after cooling, beat with butter. As a result, the cream turns out thick, light and delicious.

Ingredients:

• condensed milk - 180 ml;
• coconut chips - 100 g;
• oil - 170 g;
• cream - 170 g;
• sugar - 150 g.

Preparation

1. Combine condensed milk, cream, sugar and shavings.
2. Place the container on the stove and heat it on the fire until the sugar dissolves completely.
3. Stir and cool.
4. Separately, beat the butter with a mixer.
5. Add butter to the cream and whisk again.

Cream of coconut milk

Cream Raffaello - a recipe that allows you to reproduce the most popular candies. This can only be done with the help of coconut milk, its fat content and delicate taste, combined with cream cheese, coconut chips and liquor, make it possible to get an easy, gentle and airy cream identical to a candy filling.

Ingredients:

• coconut milk - 400 ml;
• mascarpone - 250 g;
• gelatin (leaves) - 10 g;
• water 250 ml;
• coconut chips - 40 g;
• sugar - 180 g;
• coconut liqueur - 20 ml.

Preparation

1. Soak gelatin in water for 5 minutes.
2. Bring coconut milk with sugar to a boil.
3. Remove from heat, add the pressed gelatin and mix well.
4. Enter the cream cheese, liquor and coconut chips.
5. Whip the cream until smooth and pat the cake.