Cooking description:
This amount of cream is quite enough for a biscuit cake with a diameter of 18 centimeters. The cream adheres perfectly to the surface and perfectly levels it. In a cold place, the cream becomes denser. If desired, it can be beautifully colored with food colors.
Main Ingredient: Eggs / Egg Yolk
Dish: Desserts / Cream
Ingredients:
- Egg yolk - 2 Pieces
- Corn starch - 40 grams
- Sugar - 100 Grams
- Milk - 400 Milliliters
- Butter - 150 Grams
- Vanillin - To taste
Servings: 1
How to make "Muslin Cream" for the cake "
Prepare all the ingredients needed to make the Muslin Cream.
Separate the whites from the yolks, we don't need whites. Place the egg yolks in a heavy-bottomed saucepan. Add cornstarch and sugar to them.
Pour in 100 ml of cold milk and stir.
Bring the rest of the milk to a hot state, but do not boil. Pour one ladle of hot milk into a saucepan of egg mass, stirring.
While continuing to stir, pour in the remaining milk and put on low heat.
Simmer the custard for 1 minute after thickening.
Add 35 grams of butter to a saucepan, stir until smooth and remove from heat.
Place plastic wrap end-to-end on top of the cream so that a film does not form on top while it cools. Cool the cream completely. Remove the oil from the refrigerator to soften.
After the cream has cooled, place the soft butter in a bowl and beat well with a mixer.
Continuing to beat, add the cooled cream one tablespoon at a time, whisking briefly each time.
Do this until all the custard is gone. Beat the cream for a short time, otherwise the cream will exfoliate.
Your Muslin cream is ready. You can use it on your cake base.
Enjoy your meal!