CREMAS.
Basic creams used in baking.There are a variety of creams used for mounting or carrying out specific desserts.
The term cream is used since they comprise a variety of mixtures of ingredients as well as the main ingredient using the cream. Mastering the techniques of making such preparations is the beginning, to make other desserts that are based cream, for its construction.
Custard.
The custard cream is the major applications in baking, is used as a filling for puff pastry, eclairs, profiteroles, choux, pumps or saloons, napoleons, cakes, pies, feet, etc..Possible problems in the preparation of pastry cream: can be inconsistent, it can become lumpy because it did not dissolve cornstarch (cornflour) that the preparation takes as a thickening agent, this starch is always mixed with a portion of the sugar and the liquid, which is usually milk, this makes cutting the risk of creating lumps.Failure to properly cook it creates a starched cream, flavored and textured earthy starch, so it should be cooked starch from 1 to 3 minutes to ensure that the filling does not have this unpleasant texture.Eggs also can overcook and coagulate if not cooked properly so we must use the technique of tempering, which is nothing to beat with wire whisk a small portion of the boiling mixture over the beaten eggs and stir, add back in wire form and thus achieve raise the temperature of the mixture finally pouring eggs on what is found in a fire.For best cooked eggs should be added to the mixture of cornstarch, milk and sugar, starch will be absorbed by them and protect them from being over cooked.Over cooking or not properly beat the cream as it cooks, it burns occur on the edges of the pot, and create a smoky flavor that can be introduced throughout the preparation.To remove cholesterol and fats may be used only egg whites, and also can eliminate the butter, this cream also performed under lean conditions used to last longer in hot climates as it does not run much risk of damage.To cool the pastry cream after cooking should be, placed in a tray (tray) with high-sided flat to cool quickly and put up envoplast paper (paper plastic film), not be exposed to air and forms a layer as a cream, which becomes smooth.If you have a reverse water bath (with ice) then it is good to place the bowl of pastry cream and beat on the ice bath to lower the temperature of it and cool it. Under this method results in a lighter cream or cream, without crust above (which is created by the binding between proteins and calcium contained in milk) and less likely to be damaged by bacteria.Its duration is 2 to 4 days.
Chantilly Cream.
The whipped cream is a cream, light whipping to which is added sugar and a flavoring, named for the castle of Chantilly in which worked the famous French chef Vatel, in 1800.The whipping cream is used as an accompaniment to many desserts but also provides the basis for the construction of many creations sweets, as well as egg whites can achieve different points when added air, whipping cream or As happens whipped cream, is a foam containing air and water and is achieved by stabilizing the protein contained in the cream.Hard Point: the cream is whipped to peak volume, and can be used for decorations and accompanying ice cream, desserts emplatados, decorate cakes and pastry duyas.Soft Spot: This form is achieved when the beat the cream comes from the mita and three quarters of its volume, is used as ingredient base or mounting of preparations, as Babaria cream, mousses.To make cream rise to beat the ingredients and utensils should be cold and to stabilize the cream that needs fat that fat performs better in cold is better to use a cream containing 30% fat because it creates a foam more stable, the protein is redispersed when agitated, some particles are trapped by the walls of bubbles, others are positioned around the bubbles forming a cohesive layer and which causes the volume possible.Be careful not to over beat the cream and butter that can become faster than you think.We can also put some cream in the blender and then having an average volume add more cream slowly in a thin, sometimes adding the cream at once can produce is cut or too late.Do not neglect a cream while stirring as it can happen.Adding flavorings to the end of the mixing and just before the cream reaches the desired volume.To one liter of cream, the ratio is 2 ounces of powdered sugar.If you add some flavor to it should be low in acid or could cut off the cream.
Cream diplomatic.It is a soft cream that has components in the same proportion of pastry cream and whipped cream, both must have the same texture and contain no lumps, the custard should have little starch preferably have been thickened with wheat flour and be at room environment. Used to fill a choux pate, napoleons.
Crème Chiboust
It is a light cream composed of equal parts of pastry cream and Italian meringue, cream should be warm not hot melt because the meringue and not cold because it would cause lumps.
Bavarian Cream.
It takes its name from the region of Bavaria in southern Germany, can be used alone as a dessert or be a component for building them.A crème anglaise base or pâte a bombe, more gelatin to curdle, more whipped cream to give lightness to the texture is the composition of the cream of Bavaria. Let curdling at least 2 hours to desmoldarla, the most common desserts made with this preparation are: Charlotte and Charlotte Russe Royal.
Bavarian Cream Cream-based English:Its base is milk, cream, sugar, eggs, or yolks of eggs, which are cooked in certain ways to achieve a texture nape, gelatin is added and moist at the end and dissolves in the heat of the mixture on a bath ice, before it thickens whipped cream is added to semicircular and obtain a cream Bavaria.Bavarian cream based bombe Pâte to:Its base is egg yolks and syrup, is under the same procedure as Italian meringue, hydrated gelatin is dissolved separately and then over medium heat, to be added to the mixture of pâte a bombe, add whipped cream to midpoint after the above addition.
