5 RECIPES OF BOOT CREAM

5 RECIPES OF BOOT CREAM

1. English custard
– 1 l. milk
– 500 grams of powdered sugar,
– 16 yolks,
– 1 bag of vanilla.
Grind the yolks with sugar and beat well. Put the dishes with the yolks on a low heat and, stirring constantly, pour in the milk. Heat the mixture well, not boiling, and strain it through a frequent sieve.
2. Glasse custard
– 250 grams of butter,
– 150 g sugar,
– 3 eggs, vanilla on the tip of a knife,
– 1 tsp. cognac or dessert wine.
Sugar is mixed with water (4: 1), brought to a boil and boiled until sugar is completely dissolved. Beat the cooled eggs to obtain a resistant fluffy foam and, without stopping beating, add a hot syrup to it in a thin stream.
Beat until the temperature of the mass drops to room temperature. Then the cooled egg-sugar mass is whipped with butter. At the end of whipping add vanilla, brandy or wine. When adding cocoa powder, chocolate cream is obtained.
3. Lemon custard
– 100 grams of butter,
– 2 eggs,
– 150 g sugar,
– 3 lemons.
Beat eggs with sugar, mix with grated lemons, softened with butter, put in a saucepan and boil with a little stirring over low heat until a viscous mass is obtained.
4. Custard with hazelnut
120 gr. powdered sugar,
4 yolks,
0.5 packs of vanilla sugar
70-100 grams of milk,
150 grams of hazelnut kernels,
120 grams of butter.
Powdered sugar, yolks, vanilla sugar, boiled milk to obtain a thick mass, then cool it. Add chilled nuts and warm butter to the cooled mass.
5. Milk custard with coffee
– 1 l of milk,
– 300 grams of powdered sugar,
– 50 grams of natural roasted coffee,
– 10 yolks,
– 30 grams of butter,
– 125 gr flour.
Grind coffee finely, pour 1 glass of milk and, boiling for 8-10 minutes on low heat, strain it thoroughly. Mix flour with sugar and yolks, put on low heat, constantly stirring with a whisk, and gradually introduce coffee tea and the remaining milk.
Keep the mixture on the fire, without stopping stirring, until thickened, then fill with a piece of butter and remove from heat. Cream to use for lining and decorating cakes. Mixing cream with butter in the 1: 1 ratio, you can use it as a filling for cakes.