Cream "Tafit": a recipe with a photo

Today we will prepare the cream of "Tafit". The recipe with the photos will be presented step by step below. In the meantime, let's clarify, for which products this cream fits. As an independent dish, it probably does not fit - too high-calorie and fatty will result in a dessert. After all, it consists of condensed milk, cream, butter, chocolate. But this cream perfectly permeates biscuit cakes. It perfectly holds the shape, and therefore it can be used to decorate cakes and as a cover of products under mastic. The cream is rather plastic, so they can stuff eclairs, wafer tubes, basket of short-dough. "Tafita" is perfectly combined with a variety of sweets, thanks to which the cream can be varied: make it chocolate-nut, truffle, with a tint of "drunken cherry", etc. But all these additional flavor nuances are introduced into the dessert at the very end. The cream "Tafita" combines velvety chocolate, creamy tenderness and caramel sweetness of boiled condensed milk.

Ingredients

In principle, we have already listed all the components. But it is important to know that in the creation of a cream you can not agree to the use of surrogates. The oil should be creamy, more than seventy-two percent fat, and not spread. The so-called chocolate bar is also not suitable - palm oil in its composition will manifest itself in the cream in the most ungrateful way. Condensed milk can buy already cooked, to shorten the cooking time of "Taffy" for two hours. If you are going to imbue the cream with custards, then you can take not very fatty cream. Ten to twenty percent will be enough. The mass will not come out too thick and will soak the biscuits well. And if you want to decorate a cake or prepare a surface for mastic, you need to take thirty percent cream. In order to prepare chocolate cream "Tafita", the recipe suggests using black chocolate. In it, cocoa is not less than fifty percent (but it is better to take seventy-five). Milk chocolate will make the cream more sweet. And from the white "Tafit" will be too cloying.

Step one. Preparation of products

The first thing you need to boil to the state of thick caramel condensed milk and cool it. The occupation is long and coupled with danger. It may even be that the bank will explode, and you will need to wash the ceiling from the spray of condensed milk. So you can use the purchased product - and it's safe, and time will save. Boiled condensed milk we need three hundred and eighty grams. In time, we'll get the butter from the refrigerator so that it becomes room temperature. We need one hundred and seventy grams. We also need 200 g of natural chocolate (preferably dark, without fillers) and confectionery cream - an incomplete glass. Having boiled condensed milk, the cream of "Tafit" can be cooked for thirty minutes. But before using it, you should hold the hour in the refrigerator. The energy value of this dessert depends on the fat content of the cream, butter, chocolate. On average, it is 442 calories per hundred grams of the product.

Cream "Tafita", a recipe with a photo: step two

Take the sauté pan or enamel saucepan, rinse them with water and pour the cream. We remind that their fat content depends on the purpose of preparation of a cream: for impregnation we take 10-15%, for an ornament 33%. We warm the cream well. Here lies the first difficulty: it is important to observe a balance of temperatures. In too hot cream, chocolate can curl up with lumps, and the cream of "Tafit" will be hopelessly spoiled. It is better that the milk base is not more than sixty degrees. We remove the cream from the fire and break the chocolate bars in them. Continuously stir the mass until it becomes uniform, shiny and smooth. Let cool to room temperature. But do not forget again two or three times to mix the mass so that a crust does not form.

Step three. Preparing the creamy base

By this point, we should already have a moderate amount of softened oil. We put it into the deep bowl of the mixer and start whipping. Butter should be lush, airy. To get a homogeneous and velvety cream "Tafita", the recipe suggests adding the boiled condensed milk gradually. Without ceasing to work as a mixer, we spread one tablespoon each. The mass should noticeably thicken. Beat until it is smooth, caramel and moderately airy, but not loose.

Step four. Cream "Tafit": the final stage

When the butter with boiled condensed milk has reached the desired consistency, we begin to introduce chocolate. This should also be done in small portions. If there is such an opportunity, switch the mixer to maximum speed so that the cream does not exfoliate and does not lose elasticity. In the case when cream of ten per cent fat content was used, "Tafita" will be quite liquid. Before sandwiching the cake of cake, the cream should be kept in the refrigerator. But even if we dissolve the chocolate in cream of maximum fat content, then after combining with butter and boiled condensed milk, "Tafit" will at first not be in good shape. So we also send it to the refrigerator for at least an hour.

Connect fantasy

Basically, the cream of "Tafit" is already ready. They can fill the confectionery syringe and stuff wafer tubules, eclairs and brewed cakes. If the cream is too thick, then it can be liquefied with liqueur or cognac essence. Very good chocolate taste "Tafiti" is combined with calcined nuts, especially walnuts and hazelnuts. Soft cream is good for smearing honey, coffee or white biscuit cakes. A harder one is an ideal "cloth" for applying mastic. Cream of medium density will be appropriate to look in baskets of shortcake. And of course, a smooth, flexible, well-shaped consistency makes the cream ideal for decorating cakes. Brown flounces and flowers do not dissolve and do not dry out.

Ideas for use in a cake

With "Tafita" you can make a more complex layer. We mix the cream with cut marshmallows and chopped nuts. We will put a lot of the high layer on one cake, we cover it with the other. Instead of marshmallows you can use meringue or gentle meringue. Such a cake with cream "Tafita" will look good under chocolate glaze or white mastic. Dessert can also be used for making rolls. In the still not cooled waffle we add a row of cherries soaked in cognac or liqueur, turn off the tube. We fill the roll with cream "Tafit". Pipes fold the pyramid. Lubricate the whipped sweet thick sour cream and sprinkle with powdered sugar. In principle, the "Tafit" cream can also be smeared with a layer of "Savoyardi", slightly moistened with coffee and liqueur. Then you will get an analogue of "Tiramisu" without using expensive Mascarpone cheese.