What can be prepared from the remnants of custard cream: simple recipes for cakes, cakes

The remains of the custard are suitable for the preparation of delicious cakes and cakes. Recipes in the article.

Content

Cathedral cream does not happen superfluous, it is a component of many beautiful desserts, and it can occupy a leading position and becomes the main ingredient. Sweet sauce, ice cream, fillings for the Napoleon cake, souffle, mousse and puddings are not a complete list of delicacies that can be prepared from the custard.

Read on our website another article on the topic: "Cathedral for cake". You will find 5 The most delicious recipes, secrets of cooking, reviews.

If you prepared a cake or other dessert and you have a lot of custard left, then you should not put it off or throw it away. Prepare a new delicious dessert. You will get a real culinary masterpiece. Look for recipes below. Read further.

Classic recipe for custard cream

The cream can be prepared by different consistency - liquid for cream sauce or for eclairs thick. It is quite difficult to prepare, you need to follow it and try so that the temperature does not reach more than 80 degrees.

In another article on our website you will find classic recipe for custard cream. You will find a step -by -step recipe that will help you prepare a delicious filling for different desserts.

The cream is prepared in a water bath or in a double boiler. A water bath slows down heat supply and this helps to prevent protein coagulation during cooking. To stabilize the current state of the cream, corn starch can be added to it, thickening occurs due to egg coagulation, which in turn adds emulsifiers to the cream.

Starch reduces heat transfer rate when cooking in a steam bath.
Cathedral cream without starch is called - Cemevoulee (mule), has a classic French origin. Such a layer should be thickened only by egg yolk.
In case of violation of the technology of preparing a classic cream, it will be called a confectionery cream. It is prepared by different combinations, but a simple recipe remains at the heart.
When the filling is ready, it needs to be covered and allowed to cool at room temperature, and after cooling, be sure to beat.

Types of creams:

English or Kustard, he is custard
On fat cream (35%) - cream
The base of whipped egg proteins - protein
The base butter is oil
The main ingredient of cottage cheese is cottage cheese
Sour cream is used for sour cream

It is worth noting that, for example, Kurds - a dessert cream with the addition of berries and fruits, can be used as an independent dish. It turns out very tasty, delicious and fragrant thanks to juicy berries.

Remains of custard - what can be prepared: poultry cake - simple recipe

Unusually delicate, melting in the mouth, all your favorite cake, bird milk is easily prepared if all proportions and recommendations are observed. There should be many residues of the custard, the “bird milk” cake is impregnated densely and in several layers. To bake cakes, a 24 cm form was used. So, we cook - a bird's milk cake is a simple recipe:

Korzhi:

Eggs - 2 pcs
Butter or margarine - 100 g
Sugar - 100 g
Vanilla sugar - 1 bag, you can less

Glazed ingredients:

Dark chocolate - 70 gr
Butter - 50 g

Cooking method - Korzhi:

The most simple and not laborious is the preparation of cakes. You need to melt the oil or margarine a little and grind with sugar.
Add eggs, vanilla sugar and flour to the resulting mixture. Mix everything well, until a homogeneous consistency, the dough should not be thick.
During the preparation of cakes, you need to prepare the oven, first warm it up. When it is warmed up, we put the shape in the oven for a moment, then we pull it out. This needs to be done for its own convenience, the oil will lubricate the baking dish easily, and each corner will be well missed.
When the dough is ready, then pour half the resulting dough into a greased form and set to bake into the oven.
You need to bake cakes at a temperature of 220 ° C, not for long-about 10-15 minutes.
You can check the readiness with a match, if the dough does not stick to it, then the cake is ready, pull it out and remove it so that it cools.
At this time, we prepare the second cake, repeat the same process as with the first layer.

Cool the finished cakes, it is better if they cool separately, for a short time. Then you need to take the remains of the custard and beat them with a small amount of butter. Lubricate the cakes. The height of the cream on the layer can reach 7 cm, this is no longer fundamentally, it all depends on the amount of the remaining cream.

Cooking icing:

For chocolate watering, you can use tiled or confectionery chocolate (it is easily melted). The mass can be melted in a water bath or in the microwave. More often cooks use an option with a microwave oven. Put the chocolate in a bowl and turn on for 10-15 seconds, if not all balls/chocolate tiles melted, then do not be upset, they will reach the desired consistency under the influence of their own heat. The main thing is not to overexpose chocolate.
Oil can be melted with chocolate, also in the microwave, or can separately.
Mix chocolate with butter until homogeneous mass.
The glaze must be prepared after cakes and cream so that it does not have time to cool. Leave a little glaze for decoration, for example, draw a decor on the cake. To do this, you can use a confectionery bag or a regular small bag. Pour the icing into it, and before use, cut a small corner for the convenience of drawing.

Recommendation:For convenient preparation of the cake itself, cover the shape of parchment paper.

We collect the cake:

Put the first cake in the form, put half the cream on it.
Then take the second cake and lubricate the cream mass.
If desired, you can lubricate the sidewalls of the cake with a light layer of cream, and then pour everything with icing.
After all the cakes are lubricated, you need to decorate the cake with chocolate icing.
Gently distribute the icing at the top of the cake and the sidewalls.

Attention: If suddenly the glaze is distributed imperfectly, then do not despair, light patterns will remove inaccuracies and irregularities. You can try to lubricate the cake with glaze with a second layer. When it is tightly covered, and you get a shiny chocolate layer, it will beautifully decorate the cake with whipped cream and strawberry berries.

The cake is decorated and ready, now you need to leave it in the refrigerator for 3-4 hours. For the product to be saturated completely, it is better to leave for 12 hours.

Where to put the remnants of custard: the best biscuit recipe for condensed milk and the remains of custard

Biscuit on condensed milk and remnants of custard cream

The biscuit in condensed milk is unusually gentle. The preparation of such a cake is simple, and if there are remains of custard, then not even particularly troublesome. The unique milk taste cannot be forgotten, because the cake on condensed milk is family. The biscuit always turns out a lot, the number of layers in it is not limited, the main thing is to have enough cream. Form for cooking cake - 24 cm. So, where to put the remnants of custard? Here is the best biscuit recipe for condensed milk and a cake on the remains of the custard:

Dough:

Chicken eggs - 3 pcs
Sour cream - 200 g
Condensed milk - 190 g
Wheat flour- 600-700 gr
Baking powder - 1 h/l
Butter - to lubricate the shape

Preparation:

You need to prepare the oven, warm it up up to 180 degrees. After turning on the oven, take on the process of preparing the dough.
Beat the eggs with sugar, then add sour cream and mix everything again at the medium power of the mixer. It should turn out not a very thick mixture.
Add condensed milk, sifted flour to it, beat everything again until a homogeneous mass.
Lubricate the form with butter and pour half the resulting dough into it.
Bake should be baked 20-25 minuntil the formation of golden crust at a temperature of 220 ° C.
The main thing is not to overdose, readiness can be checked with a toothpick, be sure to monitor the temperature of the oven.
We check the readiness of the dough with a skewer or toothpick, put the skewer into the cake, if it remains dry, then the dough is ready.
After the full readiness of our cakes, it is necessary to cool them so that it is easy to cut. If you turn out to divide the cakes into several, then you can do a little fantasize. For example, cut the top from both cakes, chop the resulting pieces and dry a little in a pan. Mix with nuts or raisins. Grind the blender until a homogeneous mass.

When everything is ready, you need to start the formation of the cake. Put the unsuccessful side down, lubricate with cream, then put another part of the cake and grease abundantly with cream. Sprinkle the cake on top with crumbs with raisins or nuts. The cake is ready, he needs to let him stand 3-4 hours, and better all night - in the refrigerator.

Cream cake with a taste of ice cream from the remnants of custard cream: Recipe

Cream cake with taste of ice cream from custard residues

Icense loves the vast majority of people very much. The unique taste of sealing is felt in the tongue even with one mention of it. Based on this sweetness, many delicious desserts are prepared, but almost all people love to use ice cream without various additives.

For a large family, you can prepare an indescribably delicate cake "Cream"with whom the guests are not ashamed to call. The recipe is simple to cook, and the remains of the custard will be used as a filling in it. So, we cook the cream cake with the taste of ice cream from the remnants of the custard:

Ingredients:

Cocoa powder-25 g
Wheat flour - 200 gr
Food soda-5-8 g
Eggs - 2 pcs
Condensed milk - 160 gr.
White chocolate tiles/confectionery balls - 70 gr. for glaze
Butter - 30 gr. for glaze

Cooking:

First of all, it is necessary to bake the cakes. To do this, take the eggs and mix them with condensed milk, then beat everything until a homogeneous mass.
After the first mixing, add cocoa powder, soda and sifted flour to the dough.
Again, mix everything at the average power of the mixer. A liquid dough should turn out.
Divide the mixture into several parts to cook a lot of cakes.
Find the shape of parchment paper and pour 1/3 The resulting mixture.
In preheated up to 180 ° C put the cake and bake the oven about 10 minutes.
Repeat the process yet 2 times.
Then all the cakes need to be cooled and lubricated with residues of the custard.
If the cream is not very much, then the top can not be smeared, but it is worth decorating everything, for example, with white glaze and even with a large amount of cream, it will be successfully combined.

Mix chocolate with butter in the microwave, during 10-15 minutes. Then carefully water the cake with warm glaze and leave it for 3-4 hours In the refrigerator, it is better to leave all night. Decorate the dessert with berries, nuts or various confectionery.

Wafer cakes with condensed milk and residues of custard cream: Recipe

The waffle cake is very easy to prepare, it will take a little cream, so if you have a large number of residues of custard portions, you can prepare more cake waffles. The recipe is designed for only two portions. You can decorate the dessert with ice cream balls and a twig of mint. Here is a recipe for waffle cakes with condensed milk and residues of custard cream:

Dough:

Wheat flour - 200 gr
Chicken eggs - 5 pcs
Sugar - 200 g
Margarine - 200 grams
Food soda - on the tip of a knife
Ice cream - 80 gr.
Mint - 2 branches

Cook like this:

We take the eggs and mix them with sugar, beat them until a homogeneous mass.
Add softened margarine (at room temperature) to the resulting mixture, mix everything with a mixer at medium power until a homogeneous mass is obtained.
Pour the sifted flour a little, stir with a tablespoon, then pour soda and beat everything with a mixer.
We take out an electric vapor and heat it.
We pour part of the resulting dough on the heated surface, according to the same principle, prepare the rest of the dough.
On warm waffles, lay out the remnants of the custard whipped with condensed milk. Create portioned pieces.
For beauty, lay out two pieces of waffle on a plate and decorate.

A tablespoon or a special device for ice cream, create a ball and put next to the waffles. Then we put the washed and dried twig of mint over a waffle with a filling of custard residues. You can add more berries, but it is optional.

What to cook from the remnants of custard and condensed milk: cakes-plugs

Tanda cakes with remnants of custard cream

Small desserts with cream will be a great addition to a cup of aromatic tea. The recipe is very simple and any remaining custard cream is suitable for the filling. Fantasy for decor has no limit, you can use any berries, fruits that are in the refrigerator. For the recipe, purchased tartlets will be used, they are available for sale in any chain store where there is fresh pastries. So what to cook from the remnants of custard and condensed milk? This is how the cakes are prepared:

Ingredients:

Sand tartlets
Lemon concentrate
Raspberry - 50 g
Red currant - 50 g
Hines cherry sauce - a little

Cook like this:

If you like sourness in desserts, then add to the remnants of the custard cream 3-4 drops concentrated lemon and mix. The cream is waiting in the wings, but for now we prepare the rest of the ingredients.
We take the pan, we collect water into it when it boils, place a colander with berries in boiling water for a minute.
This is for whom to make the peel softer. While the berries are drying up, we take tartlets.
At the bottom of each tartlet, pour a little cherry sauce and carefully distribute it along the bottom.
Then we transfer the cream into a confectionery bag/syringe and fill each tartlet with a snake.
We decorate the cakes with cooled berries. We put raspberries 1-2 pieces in each tartlet, and withcurrants randomly sprinkle on top of the cream.
Let it be saturated in the refrigerator for at least an hour.

You can use different berry for cake decor. For example, strawberries, blueberries, blueberries, etc. are suitable. You can even use dried fruits, only they will have to be steamed in boiling water within 10-15 minutesSo that they are softened and tastier.

You see how many things can be prepared from the remnants of the custard. It will turn out full -fledged desserts - cakes or cakes. You only need to bake cakes, and you already have cream and berries. Enjoy your meal!