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Protein custard cream
40 min (your 40 min)40 min your 40 min
The custard protein cream holds its shape well. You can make dessert jewelry from it.
Protein - 2 pcs., Sugar - 120 g, Water - 33 g, Citric acid - at the tip of a knife, Vanilla sugar - 3 g
How to make custard protein cream: To beat the proteins, the dishes must be thoroughly washed and wiped dry. Separate the proteins.
Preparation of protein custard consists of the following stages: preparation of syrup, whipping of proteins, product compounds. Sugar and water are mixed. 
The sugar and water were brought to a boil, the foam was removed and boiled to 120 ° C. 
At the same time egg whites are beaten till volume increases 5-6 times and till stable foam. 
To check the readiness of the syrup, a "sample for a medium ball" is used - a drop of syrup is lowered into cold water. If it does not spread, but gathers in a soft ball that can be taken with your hands - the syrup is ready!
Hot sugar syrup is gradually poured with a thin jet without stopping whipping. 
Citric acid and vanilla powder are added. 
After adding the syrup, the cream is beaten for 10 minutes. During boiling of the protein with hot syrup, it is fixed. Therefore, custard protein cream is more convenient for finishing products, the shape of jewelry is well preserved. If you pour in the syrup, boiled to a lower temperature, then the protein-custard cream will be vague. If the syrup temperature is higher, then lumps form, and such a cream cannot be used. The same defect is observed with rapid infusion and insufficiently thorough mixing of the syrup. Requirements for the quality of protein-custard cream: snow-white homogeneous, glossy, lush and slightly viscous mass.
