Lovers-sweet tooth know that delicious chocolate cream cake for nothing. Cooks prefer the cream because of its amazing properties of softness, ductility and at the same time, the rapid solidification that helps to preserve the desired shape of the cake.
Secrets of cooking a delicious chocolate cream
- Products should always be fresh only. This is necessary both for the taste characteristics, and qualitative properties of the cream.
- All ingredients must be of the same temperature. Remove the pre-all products from the refrigerator, put them half an hour before cooking on the table.
- Utensils should be, ideally, clay, ceramic and suitable. But in any case, do not iron.
The most popular recipe for chocolate cream custard
Ideal for éclairs, and is suitable for cake.
The products:
- flour (wheat) - 40-60 g;
- cocoa powder - 40-50 g;
- sugar - 1 glass full;
- vanilla sugar - 25-30 g;
- whole milk - 3 cups total.
Cooking starts:
- Cocoa powder is mixed with sugar.
- Separate the yolks from the whites.
- Yolks adding a prepared mixture of cocoa and sugar.
- Mix everything thoroughly.
- Herewith 2.5 to boiling milk glass, but do not give a boil.
- The chocolate mixture gradually add milk, stirring constantly.
- Pour this mixture of vanilla sugar.
- The remaining 0.5 cups cold milk slowly poured into a pre-sifted flour.
- The resulting mass is filtered through a strainer.
- Putting chocolate mixture and flour, diluted milk, and whisk, beat until smooth.
- We put on the plate and stirring constantly, without boiling, we prepare a cream.
- Let cool to a temperature such that further adding proteins are not cooked.
- Carefully whisk until thick foam proteins.
- Putting beaten egg whites and cooked cooled chocolate mass.
- The cream is ready for use.
The simplest chocolate cream on sour cream
Suitable for both cakes and cakes.
Ingredients are needed:
- creamy oil - 50 g;
- sour cream - 0.5 glasses;
- bitter chocolate - 150 g;
- sugar powder - 150 gr;
- vanilla sugar - 8 g;
- salt - on the tip of the knife.
Preparation steps:
- Prepared oil and chocolate calm, cool until complete cooling.
- Add sour cream, mix.
- Add vanilla and salt.
- Carefully interfere in the resulting mass of sugar powder, adding it with small portions to complete dissolution. Important: The consistency of the cream will largely depend on the thickness of sour cream and the amount of sugar powder. Well, the thick sour cream and more sugar, the fact that the cream is denser.
Cream Charlotte Chocolate
This is a more festive cream option.
Required products:
- chocolate bitter - 100 g;
- creamy oil - 150 g;
- milk solid - 0.5 glasses;
- sugar sand - 1 cup;
- egg yolk from 3 chicken eggs;
- cognac - 2 tbsp.
Cooking:
- Yolks with sugar beat to puff.
- Thoroughly mix with milk the resulting mass and put warmer to thickens, stirring continuously.
- Actively whip oil for at least 5 minutes.
- Add cognac to whipped oil.
- On slow heat heating chocolate.
- Add chocolate to the pre-obtained mass, mix carefully.
It is possible to remove in a cold place before use. Very important to follow all the conditions for the preparation of the recipe, and then you and your guests will gladly eat a chocolate pasta cooked with your own hands.
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