Cream Sour Cream Custard with White Chocolate Recipe
Dear cooks, I want to share with you a recipe for a delicious and simple cream. This cream really tastes like melted ice cream! Come help yourself! P.S. The cream is suitable for cakes, eclairs, puff cakes and rolls! The cream yield is 630 grams, this is enough for a layer of cake in 4 cakes with a diameter of 20-21 cm.
Cook Time
45minutes
Cook Time
45minutes
Ingredients
Instructions
  1. In a saucepan with a thick bottom, mix sour cream (I use 25%, but you can also use 20%), yolks, sugar, starch.
  2. Put the pan on the fire just above the minimum and, stirring, heat the mixture. First, the mass will become thinner
  3. As the mass heats up, it will thicken. Mix the mass with a whisk so that the cream does not burn and does not return. Bring to the formation of the first broths and remove from heat.
  4. Add chocolate and butter to the hot cream. Mix it. Transfer to another bowl, cover with cling film and leave to cool to room temperature. Often the cream cuts off the oil… and it becomes not homogeneous, but that’s okay! Put the cream in the freezer for 15-20 minutes (of course, after the cream has cooled to room temperature!)
  5. Then remove the cream from the freezer, add brandy and whisk at high speed with a mixer until smooth! If desired, you can add vanilla! I don’t do it in this cream, as I put it on a spicy dough.
  6. That’s such a smooth and lush cream turns out! Put it in the refrigerator for 30 minutes.
  7. Next, fill the pastry bag and apply the cream to the desired products!
  8. Bon appetit.
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