Cathedral cream on starch is a dense stable mass that looks like an independent finished dessert. It is used to grind cakes, buns, profiterols and other confectionery.
Content
The delicate and saturated taste of the cream depends on the quality of the milk used. The mass acquires a yellowish tint thanks to egg yolks. The shelf life of such a product is no more than 2-4 days, so you need to always control the shelf life of confectionery.
Secrets of cooking custard on potato starch
- Cathedral cream is used as a basis. For an additional taste, add to the classic recipe vanilla, chocolate, caramel, citrus zest, walnut paste.
- Potato starch is recommended for creams that undergo heat treatment when baking in the oven. To correctly prepare custard on potato starch, you need to know key culinary subtleties.
- Cream on starch cannot be beaten hard, Otherwise, it turns out too liquid mass. Additional ingredients - cream, fruit mass, chocolate is mixed gradually with the help of a spoon.
- Custard with potato starch You can not overexpose on fire - the density is lost. In the undercooked cream, the smack of starch is too pronounced.
- When mixing potato and corn starch, a ratio of 1 to 2 is used, since potato starch makes a confectionery mass thicker.
- In custard cream for profitrol, cakes, eclairs The same amount of ingredients is added 2 times more potato starch than when preparing cake cream.
- Custard with potato starch You can cook with the addition of whole eggs or using only egg yolks.
Custard with potato starch classic
How to cook custard on potato starch:
- Combine the egg mass to sugar And beat into a homogeneous mass.
- Connect starch and knead a thick mixture.
- Heat the milk slightly and pour in a thin stream to prepared ingredients.
- Pour the workpiece with a uniform consistency in a pan and put on a slow fire. Within 3-5 minutes we brew a thick mass with constant stirring.
- Remove from the stove and let it cool. Add to a warm cream soft butter and vanillin. We knead until smooth custard on potato starch.
Custard with potato starch with condensed milk
Phased preparation:
- Heat the container with milk over medium heat.
- With constant stirring with a whisk We attach the yolks and starch.
- The well -beaten mass is mixed with condensed milk.
- We send a homogeneous mass to the fire and, with constant stirring, bring to a boil. We are waiting for now the mass thickens And remove from the heat. With proper mixing, 3 minutes are enough.
- Before using custard on potato starch, you need cool. So that a crust does not appear on the surface, prevent 2-3 times.
Custard cream on potato starch without eggs
List of ingredients:
- 700 ml of milk
- 500 g of sugar
- 0.5 packs of butter
- 3 tbsp. l. wheat flour and potato starch
How to cook custard without eggs:
- Mix starch and flour component.
- We dilute dry ingredients 200 ml cold milk.
- We bring half a liter of milk to a boil over medium heat, pour sugar and knead until dissolve.
- Connect warm and cold milk mixture. Mix evenly.
- Pour the blank into a pan and send for a couple of minutes on fire. With constant stirring, bring to thickening and remove from the stove.
- We attach butter, knead until a homogeneous thick mass.
- Cooled custard on potato starch We use for flour blanks.
Napoleon cereal on potato starch
How to cook:
- We send a container with milk to the stove to heat up. Without bringing to a boil, remove from the heat.
- Add sugar and starch to the egg mass. With the help of the fork, mix evenly.
- Gradually pour milk to prepared ingredients with constant stirring.
- In order for the mass thickened, we send it for 3-4 minutes to a small fire.
- We give the workpiece to cool and attach the butter. Save until completely dissolved.
- Cover with a film and let it cool. In a cooled custard on potato starch, we portionably mix chilled cream whipped with powdered sugar.
Custard with potato starch on egg yolks
List of ingredients:
- 4 egg yolks
- 0.5 l of milk
- 100 g of sugar
- 40 g of starch
How to cook custard with starch on egg yolks:
- To egg yolks We attach sugar and beat with a fork into a homogeneous mass.
- We attach starch and knead the thick mass.
- Pour into a deep container and pour 200 ml of warm milk. Stir evenly and put on fire.
- Gradually add the remaining milk. Heat the mass with constant stirring.
- Once we begin to thicken the cream, Remove the container with a custard mass from the heat and continue to stir for a couple of minutes.
- Cooled Cathedral cream on potato starch is ready for use.
Want to know about other recipes for creams for sweets. Then we advise you to read the articles where you will learn about the recipes of the cream for:
Video: Universal custard cream
