Sand baskets, puff pastries - these desserts are united not only by the love of large and small sweet tooth to them, but also by the fact that they are filled with airy and tender custard protein cream. Having mastered the process of preparing this filling, each housewife will be able to indulge her homemade delicious desserts, as well as use it to decorate cakes.

Classic Custard Protein Cream

Most confectioners are inclined to believe that this is the most capricious type of cream, but with the technology and proportions of the ingredients, the most inexperienced housewife can master its preparation. The main thing will take care of the availability of kitchen scales and a cooking thermometer.

The ratio of proteins, sugar should be 1: 2, and the amount of water is equal to ¼ the weight of sugar. Thus, for one portion of the cream you need to take:

  • 100 g of proteins (3 protein of eggs of category C1);
  • 200 g of sugar;
  • 50 g of water.

Step-by-step cooking technology:

  1. Measure the required amount of ingredients. From syrup and water, boil the syrup and bring it to a consistency when the boiling temperature of the mixture is 120 degrees.
  2. Beat the whites separately in a foam that will not fall out when the bowl is turned upside down. Without turning off the mixer, pour boiling syrup to the proteins. You need to enter it in a thin stream closer to the corollas, but so that it does not get on either them or the walls of the bowl.
  3. Beat the cream until it cools completely. Use within two hours after preparation. The shelf life of the finished product will be 36 hours.

Water bath recipe

A classic protein custard with syrup is difficult to prepare for a novice housewife who does not have a cooking thermometer in the kitchen.And it’s not very convenient to whip the proteins at the same time, boil the syrup and conduct tests for its density. In such cases, it is easier to prepare a protein cream in a water bath.

List of products used:

  • 140-150 g of protein (approximately 4 pcs.);
  • 200 g of sugar;
  • 10 g vanilla sugar;
  • 6 g of citric acid.

Cooking method:

  1. Prepare a water bath. On top of the pot with water, place a smaller bowl or pan in which to send the proteins and other ingredients.
  2. At first, all products are simply stirred during heating to dissolve all crystals of sugar and citric acid.
  3. Then the mass is whisked for 10-12 minutes at the maximum speed of the electric mixer. During this time, the cream will increase in volume, become quite dense and acquire a glossy shine.
  4. After that, remove the cream from the water bath and beat for another 3-4 minutes to cool and thicken.

Butter Protein Custard

Oil cream for all kinds of "flower roses" and the now popular cakes in the Malaysian style is too high in calories. In contrast, protein-custard with butter is not so greasy, but ideal for decoration.

An important point: butter should be very high quality and not less than 82.0% fat.

To prepare the butter protein custard you need to take:

  • 4 egg whites;
  • 300 g of crystalline sugar;
  • 80 ml of drinking water;
  • 400 g of butter.

Recipe step by step:

  1. Boil the sugar syrup before the test on a medium ball or 120 degrees. Beat the squirrels to medium peaks and brew them with boiling syrup.
  2. In the cream that is ready and cooled to room temperature, while continuing to whisk it, add literally a teaspoon of very soft (creamy consistency) butter.

Tasty recipe:cream cream

Chocolate Custard Protein Cream

Cocoa powder is the easiest way not only to color the protein cream, but also add chocolate flavor to it. It is immediately worth noting that the amount of cocoa is not of fundamental importance, since it only affects the color intensity.

For chocolate protein custard, you need to take:

  • 4 squirrels;
  • 200 g of granulated sugar;
  • 100 ml of drinking water;
  • 30-60 g of cocoa powder;
  • 3-4 g of citric acid.

Work sequence:

  1. Combine sugar, cocoa powder and drinking water in a small container. Put the mixture on fire and boil up to 120 degrees. If you don’t have a thermometer at hand, then before testing a soft ball: a drop of syrup in cold water should turn into a supple ball.
  2. While the chocolate syrup is being boiled, beat the whites at medium speed of the whisk of the mixer to medium peaks, adding a little citric acid in the process.
  3. Hot syrup of the proper temperature and consistency pour a thin stream into the whipping proteins. Continue whisking until the mass reaches room temperature. Chocolate protein custard ready for cake decorating.

German cream option

This variant of protein custard is always obtained, even for beginner confectioners. In addition, he has other advantages: he holds his shape well, is suitable for aligning and decorating cakes, has a pleasant fruity taste. All this helps to achieve gelling sugar. In fact, it is a mixture of sugar, pectin and citric acid, which is used as a thickener for jam.

The list and proportions of the necessary products:

  • 300 g gelling sugar;
  • 3 protein eggs;
  • 150 ml of drinking water.

Cooking progress:

  1. Mix water and gelling sugar in a saucepan with a thick bottom. Then put the container with the mixture on maximum heat and cook for 10 minutes stirring occasionally so that the syrup does not burn.
  2. While the contents of the stewpan gurgles and boils on fire, beat the chilled proteins in a very strong foam. Then pour the boiling syrup into a thin stream, whipping the proteins at maximum speed.
  3. Continue whipping the cream at maximum speed until it cools. Ready cream, you can immediately align the cake.If you use it for cream flowers, it is better to give the mass some time to stabilize.

If the store fails to buy gelling sugar, you can make it yourself. To do this, mix 1 pack (25 g) of pectin thickener for jam ("Zhelfiks" or "Zhelinka") and 575 g of sugar. This amount of sugar is enough for two servings of cream.

Fruit Protein Custard

You can add color and berry-fruit flavor to a sweet protein-custard cream by preparing it with the addition of fruit or berry puree. To make the cream stable, it’s better to use puree fruits and berries with a high content of pectin (apples, cranberries, currants and others).

The ratio of ingredients in the cream:

  • 4 egg whites
  • 100 g of finished fruit puree;
  • 125 g of crystalline sugar;
  • 5 g of instant gelatin;
  • 30 ml of water.

How to cook custard with mashed fruit:

  1. First you need to make mashed potatoes. To do this, peel fruits or berries, if necessary, remove seeds, then stew with a small amount of water, beat with a blender, rub through a sieve, add 50-70 g of sugar and boil until thickened.
  2. Pour gelatin with cold drinking water and leave for the time recommended on the packaging for soaking. Melt the swollen gelatin in the microwave or in a steam bath.
  3. Beat the whites with a mixer until hard peaks, injecting the remaining sugar in small pieces. In a strong protein-sugar foam, while continuing to work as a mixer, introduce hot fruit puree and melted gelatin. Beat the cream with a mixer for a couple of minutes, and then transfer to a pastry bag and use as directed. The mass freezes very quickly.

Similar:More from the author: