Oil cream "glasse"

1 serving


For this cream one prepares egg-sugar mass. It is better to add icing sugar instead of sugar. The eggs are combined with sugar and heated in a water bath to 45 ° so that the sugar dissolves faster and the mass is more stable. Then the mass is beaten to increase in volume

2. 5-3 times and to form a stable pattern on the surface. Butter is cleaned, cut into pieces, beaten in a quiet move for 7-10 minutes, then switched to a fast move and gradually added whipped egg-sugar mass, vanilla powder, cognac or wine. Beat 15-20 minutes. This cream is characterized by good taste and attractive appearance. However, it is less stable when stored, as eggs are hardly heat treated when making the cream. Butter cream "glassé" can be made chocolate, coffee, nut and flavored with fruit and berry syrups. The percentage and method of preparation are the same as for the cream of oil "Charlotte. " Requirements for quality: homogeneous lush oily mass of yellowish color, humidity 22%.