Cream cream on cognac

1 serving


beat the egg with sugar and, without ceasing to interfere, cook cream until thick, pour hot milk, put on heat, then cool to the temperature of steamed milk and gradually pour a teaspoon into the melted butter, continuing to beat. thus, it is necessary to introduce all the syrup and beat the mass to pomp. put vanilla sugar and cognac into the whipped mass, mix everything well. If desired, the cream can be dyed by adding 1 teaspoon of cocoa. cream is used to finish and layer cakes and cakes