Cooking a protein cream

Cakes and pastries take the first place in the ranking of favorite sweet desserts. With the development of cooking, the decoration of these dishes has become a real art. Chocolate and marzipan figurines, fillings and glazes, jellies and alcohol-fortified fruit are the arsenal of sweet coder weapons for turning a cake into a masterpiece. But the usual taste of childhood, the recognizable aroma of products give the traditional cream: oil and sour cream for interlayers, protein - for decorating cakes and stuffing eclairs.

A good cream is the guarantee of a successful cake. Even unpretentious fresh homemade cakes turn into melting taste of Napoleon, if they are rearranged with a custard or sour cream. Cakes for a cake can be bought in a store, but the filling should be done by yourself.

Many housewives are afraid to prepare a protein cream. The fear that the squirrels will not break, or on the finished product will settle, sends the cooks to search for alternative fillings. In vain, because the protein cream will crash without problems, if you follow simple advice.

The main requirement is absolutely fresh eggs from a reliable store, since the cream is not subjected to heat treatment, this will eliminate the possibility of infection with salmonella. The second requirement is that the whipping dishes must be thoroughly degreased.

So, eggs and dishes are prepared, nothing is easier, like making a protein cream. The technology gives two ways of whipping: cold and custard. Let's start with the first, cold way. Here is an approximate set of products for the preparation of cream: for 7 eggs one should take a glass of powdered sugar and vanillin on the tip of the knife, which is immediately sent to the sugar.

Protein carefully separated from the yolks. To avoid accidental ingestion of a drop of yolk into the protein mass, it is desirable to separate each egg in a separate bowl. Mixer at a low speed for a minute whisk the proteins until they turn into a foam, then gradually introduce the sugar powder in a continuous trickle, while increasing the speed of the mixer. When proteins begin to form persistent peaks, the cream is ready. It does not flow out of the dishes if it is turned upside down. Protein cream, prepared in this way, is used as a filling and finishing of cakes. A gentle frothy cream will crash faster and denser if the eggs for it are cooled beforehand in the refrigerator, and to the proteins first add a few drops of lemon juice.

A hot way of preparing a cream requires certain skills in cooking the syrup. From one glass of sugar and half a glass of water, you should weld the sugar syrup to the "solid ball" test.

What does the "hard ball" syrup mean? Determine the sample with cold water. Rapid movement you need to collect half a teaspoon of boiling syrup and immediately pour it into a glass of water. Ready syrup in water immediately turns into a lump of solid consistency. If the lump remains soft, the syrup is cooked for a few more minutes.

Next, take 4 proteins and whisk them to a strong foam. At the end of the whipping process, pour a thin stream of hot syrup, whipping continues. The ready-made protein cream can be tinted in different colors, it is stored longer, it keeps the shape well in the cake decorations. To the custard protein cream, you can add various fillers: chopped nuts, chopped prunes, coconut shavings, cocoa powder. The success of preparing the cream, brewed with syrup - in concluding the process of cooking the syrup and obtaining the required foam strength. As a rule, the brewing of the syrup and the whipping of the proteins begin simultaneously.

A protein cream prepared in any way is less harmful to the body than many desserts. It does not contain fat, it can be consumed by people prone to allergic reactions.