Cream of yolks for cake: cooking features, the best recipes and reviews

Very often we use egg whites for cooking. And what about the yolks? This article will help you to consume the food product with profit. If you bake a cake "Napoleon", "Kiev" or "Grafsky ruins" (the latter two are made with a meringue), American biscuits, almond cakes, then only proteins will be used. And to decorate the product you can prepare a cream of yolks. There are a lot of recipes for this layer. You can make it on the basis of butter or without it, on milk, custard, coffee, chocolate. And if you put the cream in the fire-resistant ceramic dishes and bake, you will get praised by Pushkin "brule" - an independent dessert. Cookery reviews warn that some of these products are suitable for interlayer, for example, the cake of "Napoleon". Other creams of yolks perfectly keep the form. They are good at decorating the top of the cake or filling the wafer tubules.

The easiest recipe

Cream cream on yolks is prepared for a couple of minutes. Reviews assure that even a child can cope with this matter. You need to get the oil from the refrigerator ahead of time so that it is at room temperature. The two-hundred-pound pack will need ten yolks. First we stir them up to a homogeneous liquid mass. Start slowly adding sugar - about half a glass. We rub the yolks until the crystals completely dissolve, and the mass does not turn white. Now we introduce a softened butter. Beat the mixer mass until the state of the air cloud. This cream is good to interleave the cakes (biscuits, honey). If you plan to decorate the top of the cake, then it would be nice to add a little flour to the finish at the finish stage. It does not affect the taste of the cream, but it also prevents it from going in the fridge with flakes, as it makes the eggs more resistant to folding.

Custard of yolks for cake. Recipe # 1

We take a pack of oil to reach room temperature. Five yolks weed with a hundred and fifty grams of sugar and a small pinch of salt (literally at the tip of the knife). Culinary experts suggest that if the cakes are planned neutral taste, the amount of sweet ingredient can be increased to 200 g. Then pour a teaspoon of flour. We mix it well. We set to boil one glass of milk and cream of fifteen percent fat content. Of course, there is no need to heat the liquid separately, you can drain everything into a single saucepan. When the milk mass boils, brew it in three or four meals yolks. So far, the liquid cream is poured into a metal non-stick cookware and put on a small fire. Carefully stir and watch, so that the mass does not bubble zealously, otherwise the eggs will exfoliate. We need only a thickening. When we wait for the consistency of semolina porridge, turn off the fire. Leave the cream of yolk, sugar, milk to cool to room temperature. We beat with a mixer a butter (two hundred grams). In this magnificent mass, slowly introduce the custard substance. Continue to whisk until cream is obtained. If he stayed liquid, put it in the refrigerator for half an hour.

Another recipe for yolk custard

If we need a slip for the cake, then - say the testimonials - butter can be in the final stage and not add. Such cream well impregnates dry cakes of "Napoleon". Here is a recipe for a more budgetary product. We beat the six yolks with an incomplete glass of sugar and a sachet of vanillin into the foam. We pour seventy milliliters of milk there. Once again, we'll blow up the foam. We put this cream of yolks on a water bath. To do this, put a large container of water on the fire. We load into it a pan with cream. Varim, stirring constantly, until the consistency of thick semolina porridge. Cool the cream to room temperature. We send it to the refrigerator.

Coffee Cream

First, we weld a strong drink. To do this, use two tablespoons of natural ground coffee and a glass of water. Let's leave it cool. Heat the frying pan and put a tablespoon of sugar on it. As soon as the crystals melt a little, we will pour a little water. Welded caramelized syrup pour into coffee. Two yolks vzobem with 2 tablespoons of sugar. Let's add the same amount of flour. We mix it to homogeneity. We will pour half a glass of cold fat cream and cool coffee. We put on a small fire or water bath. Warm up the coffee cream from yolks to thick. At the final stage, we cool and add a little bit of butter. The reviews claim that you can make the same cream, but use soluble coffee. But the powder in this case should be introduced already at the end. Just knead the finished cream with a teaspoon of instant coffee. Fill it with a drop of two cognac essences or liqueur.

Nut cream

It is best for this product to use hazelnuts. But many believe that a sauteed walnut in a dry frying pan is suitable. Four yolks we rub with one hundred and twenty grams of powdered sugar. Let's add half a pack of vanillin. Slightly we shall blow. We will pour about seventy or one hundred milliliters of milk. We put the mass in a water bath. We'll boil until thick. Cool the cream of yolks for the cake. Add one hundred twenty grams of butter at room temperature. We'll take the mixer in a lush mass. Gradually introduce the calcined medium-sized nuts. Stir and decorate the cake.

Cream on egg yolks as a separate dessert

We will need to supply a coconut or cake mold (metal or silicone). Six yolks beat the mixer with three tablespoons of powdered sugar and flavors of your choice. It can be cinnamon, grated lemon or orange peel, vanillin. We heat half a liter of very fatty cream (not less than 20%). We put a spoon in them with a hill of flour. When the cream warms, pour them a thin trickle into the yolks, stirring constantly. We put it on a water bath and heat it until it thickens. We pour out the cream from the yolks according to the portion molds. Bake in the oven. The mass should acquire the consistency of jelly. Switch the oven to the upper heat. Sprinkle each serving cream with brown sugar. We keep in the oven until the caramel crust is formed. We cool and serve. You can decorate with whipped cream or chopped nuts.