Cake according to the guest. custard tubes with chocolate frosting cream and sprinkles.

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.

Cake according to the guest. custard tubes with chocolate frosting cream and sprinkles.

DOUGH. Bring the butter, salt and water, cut into pieces, to a boil in a saucepan. Pour all the flour into the boiling mass at once and stir quickly with a wooden spoon (lumps of flour should disappear). While stirring, keep the dough on low heat for 1.5-2 minutes. Cool the resulting mass to t=60-70C. Then, with regular stirring, add the melange in parts. The finished dough at the end of kneading should be a viscous and homogeneous mass.

BAKING SEMI-FINISHED PRODUCTS FROM CHOUSTED DOUGH. Line a baking sheet with parchment and grease with a very thin layer of vegetable oil. Fill a jigging bag or syringe with a round tip with dough (I have a serrated tip). Pipe the dough into sticks 8-10cm long and 1.5cm wide, leaving 3-4cm gaps between the tubes. Bake the products in a preheated oven for 30-40 minutes at t=180-200C (I baked in 3 batches at t=200C for 30 minutes).

CHOCOLATE CREAM “GLASSE” Make powder from vanilla sugar in a mortar. Beat the softened butter until fluffy. Beat the eggs in a mixer at high speed for 10 minutes. To prepare sugar syrup, boil granulated sugar and 98 ml of water to t = 118-120C (test for a weak ball, or cook the syrup for 7 minutes over low heat after boiling). With the mixer running, pour the boiling syrup in a very thin stream into the eggs. Beat at high speed until the mass cools to t=26-28C. Add the whipped butter to the egg mixture and beat for another 5 minutes. Sift cocoa powder and vanilla powder over the cream, add cognac (or dessert wine). Beat the cream for another 5 minutes.

BASIC BISCUIT. Beat the melange with sugar until the volume increases 3 times, at the end of whipping add a couple of drops of vanilla essence. Sift the flour and potato starch over the beaten eggs and quickly stir the mixture with a spatula (5 seconds). Line a baking tray with baking paper and spread the dough on top of the paper. Bake in an oven preheated to t=180C for 15 minutes. Cool the cake on a sieve and remove the paper.

FRIED BISWIET CRUMB. Grind the biscuit into crumbs, and then rub through a sieve with a mesh size of 2-3mm (or grind in a blender). Line a baking sheet with parchment and pour out the crumbs. Bake in an oven preheated to t=220-230C for 5-8 minutes until light brown.

ASSEMBLY AND DECOR. Fill a depositing bag or syringe with a long and narrow round tip with Glasse cream. Fill the tubes with cream. Cover the surface of the cakes with the remaining cream (112g), and then “dip” the cream layer into the crumbs. Dust the tubes with powdered sugar through a fine mesh sieve.

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.

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.

Recipe for Cream “Glace” (for the “Ring” cake). Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Cream “Glace” (for cake “Ring”).”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Cream “Glace” (for the “Ring” cake) is 529.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.