Cream Sour Cream Custard with White Chocolate Recipe
Dear cooks, I want to share with you a recipe for a delicious and simple cream. The taste of this cream is really like melted ice cream! Come help yourself! P.S. the Cream is suitable for cakes, eclairs, layers of cakes and rolls! The yield of the cream is 630 grams, enough for a layer of cake in 4 cakes with a diameter of 20-21 cm.
In a saucepan with a thick bottom, mix sour cream (I use 25%, but you can also 20%), yolks, sugar, starch.
Put the pan on the fire just above the minimum and stirring, heat the mixture. First the mass will become thinner
As the mass is heated, it will thicken. Stir the mass with a whisk so that the cream does not burn and does not return. Bring to the first bulkov and remove from heat.
In the hot cream, enter the chocolate and butter. Stir. Transfer to another bowl, cover with cling film and leave to cool to room temperature. Often the cream cuts off the oil... and becomes not homogeneous, but this nothing terrible! Put the cream for 15-20 minutes in the freezer (of course after the cream has cooled to room temperature!)
Then extract the cream out of the freezer and add the brandy and beat on high speed of mixer until a smooth homogeneous state! If desired, you can add vanilla! I do not do this in this cream, as I apply it to the spicy dough.
Here is such a smooth and lush cream turns out! Put it in the refrigerator for 30 minutes.
Next, fill the pastry bag and apply the cream in the desired products!