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Protein cream in a water bath. Custard for eclairs Custard in a water bath recipe

The sweet, delicate protein cream especially pleases housewives with its versatility. It goes well with cakes, pastries and even sweet pancakes. Very often, everyone’s favorite eclairs are filled with this cream.

Ingredients: 3 raw egg whites, 320 g granulated sugar, 120 ml filtered water, half a packet of vanilla, 1 teaspoon of freshly squeezed lemon juice.

Since custard is prepared according to this recipe, the first step is to properly cook the syrup. To do this, combine water with sugar and send it to the fire. After boiling, the mixture is cooked for 8-9 minutes.
While the syrup is being prepared, the whites are beaten. You need to try to combine your actions in such a way that by the time the syrup is fully ready, a fluffy foam has already formed in the bowl with raw eggs.
Without stopping whipping, syrup is poured into the protein mass in a very thin stream. There is no need to pre-cool it.
Immediately after the syrup, the remaining ingredients specified in the recipe are added to the mass.

Continue beating until the egg white custard holds its peak shape well.

Water bath recipe

Ingredients: whites of 4 chicken eggs, a full glass of powdered sugar, a pack of fatty butter, 2 tbsp. spoons of lemon juice.

The whites are poured into a dry, clean bowl. They need to be cooled first. Begin beating with a mixer at medium speed. Gradually add powdered sugar to the raw eggs in small portions. As a result, there will be an airy, light foam in the bowl.
The container with the cream base is placed in a prepared water bath for 4 minutes. During this time, the powder should dissolve. The cream in the water bath is constantly stirred.
The mass is removed from the heat, combined with citrus juice, melted butter and whipped for a couple of minutes.

All that remains is to decorate the pre-prepared desserts with cream.

How to prepare the filling for eclairs?

Ingredients: 120 ml of filtered water, a cut glass of granulated sugar, 3 egg whites, a pinch of table salt.

Sugar dissolves in water. The liquid is put on fire for 15-20 minutes. A bowl of cold water is placed nearby. After the specified time has passed, you need to add a drop of syrup to it. Got a soft sugar ball? The syrup is completely ready.
Separately, beat eggs (whites) with salt. You should get stiff peaks in the bowl.
The syrup just removed from the heat is poured into the whipped mass. This is done in a very thin stream and while continuing to beat the mass. First it will settle and then become lush again.

Beat the egg white cream until it cools completely.

Protein-butter cream for cake

Ingredients: 160 g of high-quality butter, 130 g of granulated sugar, 2 chicken egg whites.

The butter is left at room temperature to soften. To make this happen faster, it is better to cut it into small pieces in advance.
Raw proteins and sand are sent to a dry, clean saucepan. There is no need to beat the ingredients. Simply stirring is enough.
A water bath is prepared in advance. With continuous stirring, the mass warms up well. When all the sweet crystals have dissolved and the whites begin to become slightly cloudy, you can remove the container from the heat and beat the cream base until smooth and airy.
Next, place the container in a bowl of cold water and beat for another 6-7 minutes. The oil is introduced into the completely cooled mass.

Whip the protein-butter cream for the cake for a couple more minutes until it is completely ready.

With added gelatin

Ingredients: 5 chicken egg whites, 2 tbsp. spoons of high-quality gelatin, 1 small spoon of citric acid, 10 tbsp. spoons of boiled water, 1.5 tbsp. granulated sugar.

First, gelatin, according to the instructions, is filled with water. It should be boiled and cool. The product is mixed well in the liquid and left until it swells.
Next, the gelatin must be heated until completely dissolved. The main thing is not to bring the mixture to a boil.
Separately, beat cold egg whites with the addition of lemon and sugar.
When the sweet grains dissolve in the mass and it becomes fluffy enough, you can pour in the cooled gelatin in a thin stream.

The finished cream is used to decorate a variety of desserts.

Protein-creamy delicacy

Ingredients: half a standard pack of full-fat butter, 20 ml of liqueur or white wine, 2 chicken egg whites, 130 g of granulated sugar.

The butter is softened in advance. To do this, it will be enough to leave it at room temperature for a couple of hours. By this time the butter will be ready for whipping. If you need to speed up the process, you can use the microwave.
The butter is whipped well using a special blender attachment.
In a separate bowl, beat cold egg whites. After a minute, sugar begins to pour into them. Gradually the speed of the device increases.
Next, non-hot oil is gradually poured into the sweet egg mixture. Liquor is added. All this time the beating continues. In another couple of minutes the cream will be completely ready.

You should not replace liqueur with cognac, otherwise the delicacy will take on an unappetizing gray tint.

With condensed milk

Ingredients: 140 ml of condensed milk, half a kilo of granulated sugar, a pack of fatty butter, 4 eggs, 2 tbsp. spoons of gelatin, a full glass of filtered water. How to make protein cream with condensed milk is described below.

Gelatin is soaked in water until it swells.
Then sugar is added to the mixture and it is sent to a water bath. The mixture is left on the stove until the gelatin and sugar are completely dissolved.
Separately, beat the condensed milk with softened butter until smooth.
In another bowl, beat the egg whites until fluffy. They need to be connected to the components from the second and third steps.

All that remains is to beat the cream until smooth and decorate desserts with it.

With sour cream

Ingredients: 4 egg whites, a full glass of powdered sugar, 12 g of vanilla sugar and 60 g of sand, a glass of very rich thick sour cream.

It is very important that the whites are as fresh as possible without any yolk inclusions. They are whipped with powder until fluffy. This process will take 3-4 minutes.
Sour cream is whipped with two types of sugar. You need to work with the mixer for 14-16 minutes. Only in this case the cream will turn out really lush.
Both masses are carefully mixed with a spatula.

You need to use the finished cream immediately, as it is very poorly stored even in the refrigerator.

With cocoa

Ingredients: 1 teaspoon cocoa powder, 4 egg whites, ¼ teaspoon citric acid, 40 ml water, a glass of granulated sugar.

Beat the whites with a mixer until stiff foam. They should not fall out of the bowl while turning.
Sugar is divided into 2 parts. The first is gradually added to the whipping whites.
The second part of the sand is mixed with water and lemon juice. Sugar syrup is boiled from these ingredients until it forms a “soft ball”. If you have a candy thermometer at home, then the mixture continues to cook until it reaches a temperature of 120 degrees.
The syrup is poured into the whipped egg whites in a very thin stream.
All that remains is to add cocoa to the mass and repeat the processing of all ingredients with a mixer.

The cream is immediately ready to decorate cakes and pastries.

Sand baskets, puff pastries – these desserts are united not only by the love of big and small sweet tooths for them, but also by the fact that they are filled with airy and delicate custard protein cream. Having mastered the process of preparing this filling, every housewife will be able to pamper her family with delicious desserts, and also use it to decorate cakes.

Most confectioners tend to believe that this is the most capricious type of cream, but if the technology and proportions of ingredients are followed, even the most inexperienced housewife can master its preparation. The main thing is to make sure you have a kitchen scale and a cooking thermometer.

The ratio of proteins and sugar should be 1:2, and the amount of water should be equal to ¼ of the weight of sugar. Thus, for one serving of cream you need to take:

100 g of proteins (3 egg whites of category C1);
200 g sugar;
50 g of water.

Step-by-step cooking technology:

Measure out the required amount of ingredients. Boil syrup from sugar and water and bring it to a consistency when the boiling point of the mixture is 120 degrees.
Beat the egg whites separately until they form a foam that will not fall out when the bowl is turned upside down. Without turning off the mixer, pour boiling syrup into the whites. You need to introduce it in a thin stream closer to the rims, but so that it does not get on them or on the walls of the bowl.
Beat the cream until it cools completely. Use within two hours after preparation. The shelf life of the finished product will be 36 hours.

Water bath recipe

Classic protein custard with syrup is difficult to prepare for a novice housewife who does not have a food thermometer in the kitchen. And it’s not very convenient to simultaneously beat egg whites, cook syrup and test its density. In such cases, it is easier to prepare protein cream in a water bath.

List of products used:

140-150 g of proteins (about 4 pcs.);
200 g sugar;
10 g vanilla sugar;
6 g citric acid.

Cooking method:

Prepare a water bath. Place a smaller bowl or saucepan on top of the pan of water, into which add the egg whites and other ingredients.
First, all the products are simply stirred during the heating process so that all the crystals of sugar and citric acid dissolve.
Then the mass is whipped for 10-12 minutes at maximum speed of an electric mixer. During this time, the cream will increase in volume, become quite dense and acquire a glossy shine.
After this, remove the cream from the water bath and beat for another 3-4 minutes so that it cools and thickens further.

Butter protein custard

Butter cream for all kinds of “rose flowers” and the now popular design of cakes in the Malaysian style is too high in calories. In contrast, protein custard with butter is not as rich, but is ideal for decoration.

An important point: the butter must be of very high quality and have at least 82.0% fat content.

To prepare butter protein custard you need to take:

4 egg whites;
300 g crystal sugar;
80 ml of drinking water;
400 g butter.

Recipe step by step:

Boil the sugar syrup until it reaches a medium ball or 120 degrees. Beat the egg whites to medium peaks and cover them with boiling syrup.
When the cream is ready and has cooled to room temperature, continue to beat it, add literally a teaspoon at a time very soft (creamy consistency) butter.

Chocolate Custard Protein Cream

Cocoa powder is the easiest way to not only color protein cream, but also add chocolate flavor to it. It’s worth noting right away that the amount of cocoa is not of fundamental importance, since it only affects the intensity of the color.

For chocolate protein custard you need to take:

4 squirrels;
200 g granulated sugar;
100 ml of drinking water;
30-60 g cocoa powder;
3-4 g of citric acid.

Sequence of work:

Combine sugar, cocoa powder and drinking water in a small container. Put the mixture on the fire and boil to 120 degrees. If you don’t have a thermometer at hand, then before testing for a soft ball: a drop of syrup in cold water should turn into a pliable ball.
While the chocolate syrup is cooking, beat the whites on a mixer at medium speed until medium peaks form, adding a little citric acid in the process.
Pour hot syrup of the appropriate temperature and consistency into the whipped egg whites in a thin stream. Continue beating until the mixture reaches room temperature. Chocolate protein-custard cream for decorating the cake is ready.

German version of cream

This version of protein-custard is always obtained, even by novice confectioners. In addition, it has other advantages: it holds its shape well, is suitable for leveling and decorating cakes, and has a pleasant fruity taste. Gelling sugar helps achieve all this. Essentially it is a mixture of sugar, pectin and citric acid, which is used as a jam thickener.

List and proportions of necessary products:

300 g gelling sugar;
3 chicken egg whites;
150 ml of drinking water.

Preparation progress:

Mix water and gelling sugar in a saucepan with a thick bottom. Then place the container with the mixture on maximum heat and cook for 10 minutes, stirring occasionally so that the syrup does not burn.
While the contents of the saucepan are gurgling and boiling over the fire, beat the chilled whites into a very strong foam. Then pour in the boiling syrup in a thin stream, beating the whites at maximum speed.
Continue whipping the cream at maximum speed until it cools. You can immediately level the cake with the finished cream. If you use it for cream flowers, it is better to give the mass some time to stabilize.

The ratio of ingredients in the cream:

4 egg whites;
100 g of ready-made fruit puree;
125 g fine crystalline sugar;
5 g instant gelatin;
30 ml water.

How to make custard with fruit puree:

First you need to prepare the puree. To do this, if necessary, peel the fruits or berries, remove the seeds, then simmer with a small amount of water, blend with a blender, rub through a sieve, add 50-70 g of sugar and boil until thick.
Pour gelatin with cold drinking water and leave for the time recommended on the package for soaking. Melt the swollen gelatin in the microwave or in a steam bath.
Beat the whites with a mixer until stiff peaks form, adding the remaining sugar in small portions. While continuing to work with the mixer, add hot fruit puree and melted gelatin into a strong protein-sugar foam. Beat the cream with a mixer for a couple more minutes, then transfer it to a pastry bag and use it as intended. The mass hardens very quickly.

Egg white cream is one of the main ones used in confectionery products. Protein cream, the recipe of which is extremely simple, holds its shape well in baked goods, looks aesthetically pleasing and beautiful on cakes, pastries and tartlets. Used for filling custard and waffle tubes.

Below are the most popular recipes for this airy dessert. And how to prepare protein cream for this or that occasion, you will decide for yourself.

There are many types of such creams - for decoration, for layering cakes, for filling shortbread baskets or other confectionery products.

Classic protein cream

This classic protein cream recipe is suitable for shortbread confectionery. It is very good for biscuits.

The mass is prepared only from raw ingredients and is not thermally processed.

It is very important to choose fresh eggs so that the egg whites rise and the dessert turns out fluffy.

The cream made from egg whites and sugar is not only delicious, but also very easy to prepare. A step-by-step recipe will help you prepare a fluffy and airy delicacy for decorating a birthday cake or sweets.

Ingredients:

sugar - 100 g;
a pinch of salt;
eggs - 2 pcs.

Preparation:

Separate the proteins as accurately as possible. Cool.
Using a mixer, beat the egg whites, gently increasing the speed.
Add sugar little by little during the process. Also add a little salt - about 2 grams.
Beat the whites until stiff and stiff peaks form.

Custard protein cream

This recipe for protein cream for a cake differs in that it is prepared in a water bath. It is most often used in desserts for children, as egg whites can be processed and are safer than raw ones.

If you are not sure about the quality of the eggs you buy, then it is better to steam the protein cream.

Custard using a steam bath turns out to be as airy as the classic one, but safer and much fluffier.

Ingredients:

egg whites – 4 pcs;
vanilla sugar – ½ tsp;
citric acid – 1/3 tsp;
sugar – 180 g.

Preparation:

Fill a saucepan or saucepan with water and place on the fire until it boils.
Beat the egg whites, gradually adding sugar in small quantities to prevent the appearance of lumps that will precipitate the mixture.
As you beat, add vanillin and citric acid.
When the cream becomes homogeneous, place the container in a water bath, continuing to beat, but at the lowest speed setting.
When the mass begins to grow and becomes fluffy enough, increase the beating speed and continue at this pace for another five minutes.
Remove the cream from the water bath and continue the whipping process for a couple more minutes. When the mass acquires the stability of protein peaks, it is ready.

Protein cream

Regular protein cream for a cake can be made even tastier by adding cream to it. The taste of this protein-butter cream is delicate, pleasant and rich.

Pay attention to the quality of the eggs, since whipped whites will require raw products that will not be further heat-treated.

Ingredients:

egg whites - 4 pcs.;
sugar - 250 g;
high fat cream (from 25%) - 200 g.

Preparation:

Beat egg whites with added sugar until fluffy.
During the process, it is necessary to pour a stream of cream into the whites. Try to keep both the whites and cream at the same temperature.
Beat the mixture until smooth and nice thick consistency. This protein-butter cream is ideal for decorating and filling fruit desserts.

Cream of protein and powdered sugar

The cream made from whites with the addition of powdered sugar has a lighter and fluffier consistency, since this ingredient allows the egg whites to rise even more and achieve greater airiness.

Protein cream with powdered sugar will be an ideal option for light and airy desserts and cake decoration, since cream with sugar will still be heavier and not so fluffy.

Ingredients:

3 eggs (whites);
powdered sugar - 150 g;
lemon juice - 1/2 tsp.

Preparation:

Separate the whites from the yolks and cool. Then begin beating, gradually increasing the speed from low to high until stiff peaks form.
While beating the egg whites, gradually sift the powdered sugar into the cream.
At the end of whipping, add lemon juice along with the last portion of powdered sugar.

Protein-butter cream

A simple recipe for cream with the addition of butter will be an excellent solution for decorating a cake. It holds its shape well and is easy to form flowers and ornaments with.

This is a good option for cream under mastic. With it you can easily cover the cake with a sweet decor that will definitely not slip off.

How to make protein cream at home so that it comes out with a uniform consistency, tasty and glossy?

A step-by-step cooking recipe will help you make the perfect protein-butter cream easily and simply in your home kitchen.

Ingredients:

powdered sugar - 150 g;
butter - 150 g;
egg whites - 3 pcs.;
lemon juice - 1/2 tsp.

Preparation:

Heat the oil to room temperature.
Mix the whites a little with a whisk, add lemon juice and beat at low speed for about five minutes. Then gradually introduce powdered sugar into the cream, gradually sifting it into the protein mass and increasing the whipping speed.
When the whites become firm and fluffy, add the butter a little at a time, beating at a lower speed.
When all the butter has been added, beat the cream for a couple more minutes.
Use a pastry syringe to form the decor or cover the surface of the cake with cream.

Protein-chocolate cream

This delicacy can be prepared using either cocoa or chocolate, previously melted in a water bath. This cream looks beautiful in decoration, and tastes delicate, chocolate, with a creamy note.

Ingredients:

cocoa - 2 tsp;
sugar - 180 g;
egg whites - 4 pcs.;
water - 100 ml;
citric acid - 1/2 tsp;
salt - 2 g.

Preparation:

In a saucepan, mix cocoa, citric acid, sugar and water. Place over low heat and prepare the sugar-chocolate syrup without bringing it to a boil.
Beat the whites into strong fluffy peaks along with a pinch of salt.
Introduce the syrup into the fluffy mass of whites in a stream, whisking the cream. Continue this process for about 10 minutes until elastic.

Protein cream with syrup

The cream made from proteins with sugar syrup turns out to be extremely tender and is essentially custard. It is important not to let the syrup boil, but only to bring the mixture to an amber color.

Ingredients:

sugar - 150 g;
water - 100 ml;
egg whites - 4 pcs;
salt - 2 g;
citric acid - 1/2 tsp.

Preparation:

Prepare syrup from water, citric acid and sugar over low heat.
Beat the egg whites until stiff and stiff, adding a little salt.
Without stopping the mixing process, add sugar syrup to the mass and beat for about ten more minutes.
Use the cream to decorate or fill desserts.

Protein cream with mascarpone

Delicious protein cream with the addition of mascarpone cheese has a pleasant creamy taste, holds its shape well and is simply perfect as a filler for straws and waffle baskets.

This cream goes especially well with a sponge cake, which can be generously layered or made into a roll.

Ingredients:

mascarpone cheese - 800 g;
egg whites - 4 pcs.;
powdered sugar - 200 g;
high fat cream - 200 ml.

Preparation:

Cool the egg whites thoroughly and beat, stirring in the powdered sugar, until stiff peaks form.
Cool the cream and beat until thick.
When the mass becomes strong, you need to gradually add whipped cream and marscarpone to it, beat the mass at low speed until a nice thick consistency.
It is best to use it immediately after preparation so that the mass does not lose its shape.

Protein cream with gelatin

Preparing protein cream with the addition of gelatin is quite simple. It not only holds its shape well, but also allows you to make beautiful flowers and patterns on baked goods. You can add food coloring to the cream and give the patterns any color scheme. Protein cream with gelatin will work perfectly in decorating cakes and layering fruit desserts.

Ingredients:

gelatin - 2 tbsp;
squirrels - 5 pcs.;
citric acid - 1/2 tsp;
sugar - 250 g;
water - 5 tbsp;

Preparation:

Pour boiling water over gelatin and leave until completely cool. During this time, the gelatin will swell.
Cool the whites and beat with a mixer to stiff peaks along with citric acid and sugar.
When the whites become fluffy and stable, add gelatin, continuing to beat the mass.
After adding all the gelatin, the cream is ready for use and decoration.

Making protein cream at home is quite quick and easy. It will undoubtedly decorate your baked goods not only with a beautiful glossy finish, but also with sophisticated patterns, ornaments and flowers. Properly prepared cream should be thick, strong, and shiny.

Why can't I get a protein cream?

The problem may be the temperature of the proteins or incorrect proportions. Proportions are very important, because the correct ratio of proteins and sugar is the key to a fluffy and perfect creamy consistency.

When cooking, it is important to beat the cream progressively - from low to high speed, so it will rise better, become fluffy and more airy.

Try and experiment with different recipes and find yours.

Custard for eclairs It is also used as a filling for profiteroles (), puff pastry products or for cakes. This cream is prepared by heating. And it is better that the heating process takes place in a “water bath”. How to make a water bath— pour a small amount of water into one container, put it on the fire, bring to a boil. In this container, for example an enamel bowl, we place a smaller pan. Reduce the heat so that the water boils, but slowly. In this case, the product in the pan is heated evenly, but if there is a layer of water between the bottom of the pan and the heating device or open fire, the heated mass will never burn. The custard turns out deliciously soft.

For custard you need the following products:

eggs - 3 pieces
flour - 3 tablespoons
milk - 1 glass
sugar - 1 glass
vanillin on the tip of a knife or vanilla sugar 1 teaspoon
butter - 100-200 g

Homemade custard recipe

So, how to make delicious custard.

Break the eggs into a small saucepan or enamel bowl, add flour and mix thoroughly until the mixture is lump-free.

Add milk, sugar and vanillin. We put it in a “water bath”, the water should already be slowly boiling.

Be careful not to add too much water so that it splashes on you when it boils. Stir the cream constantly with a whisk or spoon. Cook in this way until thickened. This is about 20-25 minutes. The cream should thicken well. If we are baking custard cakes at this time, then don’t forget to keep an eye on the baking process in the oven!

Now the cream needs to cool. You can place the pan in which the custard was cooked in cold water. And stir the creamy mixture periodically. As it cools, the cream will become even thicker.