Magic time: turning English cream into delicious ice cream. Creams and custards Cream angles from victor de castro

What is it impossible to make a cake or pastry without? What is a connecting thread in a confectionery delight? Of course - cream! A lot depends on the taste of the cream. After all, if a minor error is made in the preparation of the cakes, the "correct" cream will save the day.

As soon as people learned to isolate sugar in its pure form, mix it with eggs and "milk", it was time for all kinds of creams and sweet sauces, one of which is the unsurpassed Anglaise.

What is Angles cream

This cream is one of the brightest representatives of the "good old" European cuisine. It is very similar to regular custard - the same creamy white, smooth, thick. A tasty and easy-to-use angles contains about 210-215 kilocalories in 100 grams.

Creme Anglaise is originally from 18th century France. Judging by literary works and films, kings and court entourage (both French and English) loved to feast on such works of pastry chefs.

Depending on the density, anglaise is very good for dressing pies and biscuits, biscuits and fruits. It is often used as a sweet sauce for a ready-made "pastry" or as an independent dessert.

Features of the preparation of the cream

• use fresh butter, the fat content of which is at least 72 percent. It should be softened, but not melted;
• do not reduce the amount of sugar;
• do not use non-fat or 1% milk. The fat content of milk must be at least 2.5 percent;
• for better thickening, use only yolks;
• add milk syrup to whipped butter in small portions.

How to make classic (main) angles sauce

It is quite easy to prepare the cream and does not require additional skills and knowledge. For it, you need to prepare a small, fairly simple and inexpensive set of products:

• eggs (egg yolks) - 5 pieces;
• milk (at least 2.5-3 percent fat) - 1.5 cups;
• sugar - sand - 4 tablespoons with a small slide (if you like sweeter - you can 5 tablespoons);
• cream (choose a higher fat percentage, you can also confectionery - 30 percent);
• vanilla sugar - 1 sachet.

For ease of preparation, it is better to immediately take the container deeper, since we will have to mix all the components in it. The process takes about twenty minutes.

At first. Combine milk and cream, add vanilla. We put on a small light and quickly remove at the moment of boiling.

Secondly. Beat eggs and sugar thoroughly until frothy. Do not torment yourself with a whisk, beat this "eggnog" with a mixer much faster and better. Note: The yolks are whipped better than a whole egg.

Thirdly. In a sweet egg "mogul-mogul", carefully, slowly and stirring, pour a lukewarm mixture of milk and cream in a thin stream. The dish is ready!

This version of the cream is especially popular among the British, which is why it is often referred to as English sauce. But if you want to get a thick cream from the sauce, then we place the container with angles in a water bath, and, stirring, we achieve the desired thickness.

Thick anglaise is almost always used for interlayering cakes, filling eclairs or choux pastries.

This version of the cream sauce is the basis for the preparation of other delicious fillings and creams. There can be as many variations on the theme of Angles as you like, it all depends on the addition of various components - coffee, cocoa, rum or citrus essence, etc.

Angles-based cream options

"Patisier"

The effect of an airy and light cream is obtained by adding cornstarch and butter.

To prepare one portion, we need:

• 1 faceted glass of milk;
• 3 egg yolks;
• 3 tablespoons of sugar;
• 1 gram vanillin;
• 25 grams of cornstarch;
• 1 tablespoon butter

As in the previous version, mix the yolks, starch and sugar (until the sugar is completely dissolved). Then we take a whisk and very carefully pour in hot milk. Stir constantly so that the yolks do not curl. Put the semi-finished cream on the stove and simmer for about two minutes over low heat. Pour the hot liquid into a clean container and cool. Covering with a napkin, let stand in the refrigerator. Beat the softened butter and cooled cream with a mixer, adding the cream to the butter in 1 spoonful.

Charlotte

The peculiarity of this cream is the presence of butter and brandy. can be offered as an independent dessert, and in combination with berries and fruits, it simply cannot be repeated. Your masterpiece will be ready in forty minutes!

You can get about 600 grams of the finished cream, which is used to fill a small cake, using:

• 1st standard pack of butter;
• 1 glass of granulated sugar;
• 130 ml of milk;
• 1st egg;
• 1 pinch of vanillin;
• 1 teaspoon of cognac (rum, liqueur).

1. Cooking milk syrup

Pour the milk into a ladle or a small saucepan (preferably made of stainless steel - so that it doesn't burn so much). Pour sugar here and drive in an egg. Beat everything until smooth. We put the prepared mixture on a small flame, stirring constantly, and boil (about two minutes). During cooking, the syrup becomes "condensed milk" consistency. Pour the product into a bowl and let cool. When it cools down to room temperature, put it in the refrigerator for ten minutes.

1. Making cream

While the "semi-finished cream" is cooling, put soft butter and vanillin or vanilla sugar in a large bowl (about 1 tablespoon). Beat everything with a mixer at maximum speed for 25 minutes. You will get an airy white mass.

Next, little by little (a tablespoon) in the whipped butter, mix (with a mixer) the cooled milk syrup and cognac. Cognac need not be added, but then there will be no delicious aroma. Hurrah! The most delicious cream is prepared!

WikiHow works like a wiki, which means that many of our articles are written by multiple authors. To create this article, volunteer authors worked to edit and improve it.

Crème Anglese is a dessert sauce made from eggs, cream and fresh vanilla. Crème Anglaise is commonly used in restaurants to decorate and enhance baked goods and other desserts; it adds a touch of fat or contrast and enhances the flavor and presentation of the dish. It tastes equally delicious with a bowl of strawberries and a slice of dark chocolate cake topped with cream. See Step 1 for how to prepare it.

Ingredients

• 2 cups whole milk

• 6 tablespoons of sugar

• 6 egg yolks

• 1 vanilla pod

• Special equipment: water bath or double boiler

Steps

Preparation of ingredients

Open the vanilla pod. Using a sharp knife, cut a longitudinal cut down towards the center of the vanilla pod. Be careful not to cut the entire length of the pod. If done correctly, the pod will have an open cut on one side and the pod will remain closed on the other. This will allow the seeds inside the pod to escape and flavor the Angles cream.

• Vanilla pods can be found at specialty food stores or specialty grocery stores. They can also be ordered online.
• The longer the vanilla pod is, the stronger the vanilla flavor will be in the finished sauce. Look for a 5-10 centimeter pod for this recipe.
• If you don't have a vanilla pod, add 1/2 teaspoon of vanilla extract instead.
• Alternatively, try Anglaise Orange or Lemon Cream. Just add the zest of 1 orange or 1 lemon instead of vanilla.

1. Heat a water bath. Fill the bottom of the water bath 5-8 centimeters with water and place it on the stove over medium heat. Let the water boil.

   • A water bath, also known as a double boiler, is when one pot is placed in another pot. Water is poured into the lower pot, and the food you are cooking is in the upper pot.
   • The purpose of a double boiler is to heat food at a lower temperature. If you don't have a steamer, fill a saucepan 5-8 centimeters with water and place a metal bowl or a smaller saucepan on top.

2. Separate the egg whites from the yolks. Place two containers on a flat surface, one for the egg whites and the other for the yolks. Hold one hand over the protein container and break the egg into your hand. Let the egg whites slip between your fingers and keep the yolk in your hand. Place the yolk in the egg yolk bowl.

   • Repeat this process with the rest of the eggs (6 in total) until all the egg yolks are separated from the whites.
   • You can also separate the white from the yolk by holding the broken egg over a bowl and tossing the yolk from one half of the shell to the other so that the white drips into the bowl. Place the separated yolk in a second bowl.

   Mixing Anglese Cream

   1. Whisk the egg yolks with the sugar. Place the yolks and 6 tablespoons of sugar in a medium metal bowl. Whisk them vigorously until the mixture is pale yellow and fluffy. You can use an electric mixer instead of a whisk.

      Heat the milk with the vanilla pod. Pour in 2 cups of milk and place the vanilla pod in a small saucepan. Heat over medium heat until it comes to a boil, but don't bring to a boil. Remove the pan from heat.

      • You can tell when the milk starts to boil by watching the edges of the pan. When you see steam starting to build up where the milk touches the edge of the pan, it's time to remove it from the heat.
      • If you want a fattier sauce, use 2 full cups of cream. For a less greasy sauce, use only milk or one glass of milk and one glass of cream.

   2. Stir the boiled milk into the egg mixture. Slowly pour the milk into the bowl of sugar and egg mixture, whisking constantly. Continue until the milk is thoroughly mixed with the sugar and egg mixture.

      Pour the sauce into a water bath. Make sure the water at the bottom of the steamer is boiling, and pour the egg, sugar, and milk into the top of the water bath (or bowl if you've made your own steamer).

      Heat the sauce slowly. Stir it constantly with a small rubber spatula. Don't let the sauce get too hot, as it can curl. Continue stirring until the sauce is thick enough to cover the back of the metal spoon, then remove the mixture from heat.

Calorie content: Not specified
Time for preparing: Not indicated

Before, when I was preparing dessert, I always thought about cream for cake or pastries, because this is an integral component of any sweetness. I have learned to prepare many creams for my products. Of course, not everything worked out the first time, but I persistently tried new recipes, looking for the most convenient ones for home cooking.
And a few years ago I got to a master class of a famous pastry chef, who was gaining knowledge at the most famous culinary school in France. When I came to this kitchen, my eyes ran up with joy and surprise - there were so many different devices that I only dreamed of, and did not even know about some! The very first culinary exercise that we practiced was the famous Anglese cream, the recipe with a photo of which I bring to your attention today.
It was very interesting to know the history of the cream, as well as its varieties. In fact, I did not notice the difficulties in cooking, because it reminded me very much of a friend from childhood. And, as it turned out, such a cream is the basis for many desserts, because, depending on further processes, it can be used to make ice cream, pudding or just a sweet sauce.
You can also add any flavoring to your Anglese cream to your liking or depending on the idea of \u200b\u200bthe dessert. For example, you can put a vanilla pod in a liquid cream base overnight, or you can add coffee extract, cocoa, fruit essence, or zest to hot milk or cream.
As for the composition of the cream, it is quite simple: we take milk or cream as a liquid base (you can make a mixture), as well as yolks (in some variations, you can use whole eggs) and sugar. It is important to keep the proportions to get the right taste and texture of the cream.
The technology of cooking delicacies is also simple: you need to grind the yolks with sugar and add a hot base with flavoring to them, then boil at a certain temperature and let the cream cool.

- milk (cream) - 300 ml,
- sugar (white) - 60 g,
- chicken egg yolk - 3 pcs.,
- flavoring (rum, vanilla) or lemon zest (I added flavoring rum - a couple of drops and 0.5 tsp lemon zest).

How to cook from a photo step by step

Preparation:




Carefully separate the whites from the yolks (whites can be used to bake meringue).




Thoroughly grind the yolks with sugar (it is better to do it by hand to get a thick homogeneous mass).






Now we heat the milk to a boil (we first put the flavoring in it)




and in a thin stream (this is very important, otherwise the yolks may curl!) pour into the yolk mass,




constantly interfering.






After that, mix the mass in a saucepan and heat it on low heat, first to 74 degrees, then bring it to 79 and cook for another minute to sterilize it. During cooking, be sure to stir the future cream.




It is important not to bring it to high temperatures (above 84 degrees), otherwise it will not have the consistency and elasticity we need and will curl up.
We run our finger along the back of the spoon - if the mass does not spread, then the Angles cream is ready. We immediately remove from the fire!




Pour it into a cool container, cover and cool. To make the taste of egg yolks less felt, the cream must be kept in the refrigerator for 6-7 hours.




If necessary, it can be stored in the refrigerator, but no more than 48 hours. I advise you to take note of the cooking recipe, which can also be used in homemade cakes.
Enjoy your meal!

-Starch
The addition of a small amount of flour, corn starch, potato starch, tapioca can prevent proteins from clotting, even if the liquid begins to boil. The exact response is not known, but starch is believed to prevent protein molecules from meeting and binding. Therefore, starch-based creams are exposed to higher temperatures.

-Sugar
Adding sugar to any custard mix also protects the individual egg white molecules from interacting with each other. This raises the temperature and slows down the thickening process. As a result, sweet custard takes longer to cook than salty.

-Salt
All salts change the electrical charge of protein molecules and increase coagulation.

-Acids
The acids alter the electrical environment of the custards, reduce the coagulation temperature and increase thickening. As a result, citrus kurds (fruit) will get thicker faster than kurds, which have no acid.

The basic Kurdish recipes can be divided into 3 categories. Each category contains the same essential ingredients, but differs in the preparation method.

-stirring custard ( stirred custard)
This includes cream Angles (cr è me anglaise)

-starch-based kustard ( starchbound custard)
This includes Patisier cream (custard, pastry cream,cr è me p â tissi è re)

-baked custard ( baked custard)
It includes: cream caramel, cream in a pot, crème brulee.

1. Stirred Custard ( stirred custard)
It is cooked on the stove and constantly stirred with a wooden spatula or spatula. Constant stirring keeps the mixture from the interaction of the egg whites that lead to the development of the pudding. When mixing, it is necessary to pass well with a spatula along the bottom and edges, since there may be egg whites folding. You need to mix gently, as strong mixing will help the proteins to bind to each other. The less the custard is heated and the more gently it is mixed, the softer its texture will be.
A prime example of a stir-custard is crème anglaise, sometimes called vanilla sauce. Cream anglaise is used not only as a sauce, but also as a base for ice cream and Bavarian cream. Crème anglaise is a simple combination of milk or cream, eggs or egg yolks, sugar, flavor, which are boiled until thickened. Mixing is done in the form of a letterZ or as an 8.
The yolks and sugar do not need to be whipped too much to get a creamy texture when pouring hot milk and cream.
As soon as the milk or cream comes to a boil, pour some of them in a thin stream into a mixture of yolks (eggs) with sugar, while constantly stirring with a whisk - this is the process of tempering the eggs. The eggs get used to the hot temperature. Then you can pour the rest more boldly, stirring with a whisk. Then the whole mixture is returned to a ladle or saucepan and cooked over low heat, stirring constantly. Bring to 74C, and then bring to 79C and boil for 1 minute for sterilization. Usually they boil up to 84C, but the temperature is not brought higher, as the eggs begin to curl. Very quickly, the mixture is poured into another clean dish, more often on a metal tray, spread over it, covered with cling film and cooled in the refrigerator.
The bush can be stored in the refrigerator for 48C.
Can be flavored with: chocolate, cinnamon, citrus fruits, coconut, coffee, vanilla, dried fruits, pralines, nuts. To do this, milk or cream is mixed with a flavoring agent, insisted overnight or for a day in the refrigerator, filtered and boiled angles cream.

2. Starch-based bush ( starchbound custard)
Starch bushes are cooked above 82C, as they must boil for at least 2 minutes for the starch flavor to go away, the alpha-amylase enzyme is destroyed and thickened to a certain consistency. These custards can be with or without eggs. If the eggs come in, then the eggs are beaten along with the starch and sugar. The starch coats the eggs and prevents them from curdling. Starchy shrubs are thick and take longer to cook.
Cream patisier is an example of starch custard. This cream is used as a filling for cakes, tarts, baked goods, and also as a base for other creams and desserts.
After preparation, it is better to use the cream immediately or put it in the refrigerator.

3. Baked Custard ( baked custard)
There are 2 types of baked handicrafts: those that are served in a baked pot and those that are baked in a pot and are served without.
There are classic French desserts: crème brulee (caramelized dessert), crème caramel, crème caramel, taken out of the mold, and cream in pots.
American bread pudding and some cheesecakes can also be classified as baked Kurds.
The baked custard that is removed from the mold should be denser than what remains in the mold. For this, whole eggs are often used or eggs and yolks are mixed. The egg whites after baking keep their shape. The usual rule of thumb is to use 6 whole eggs per liter of milk.
Most baked handicrafts are cooked in a water bath or water to keep each mold evenly warm and prevent overheating. Usually the custard is placed in frames. The frames are set in a large overall shape. A paper towel or baking paper is placed on the bottom of the mold to prevent the very hot mold from touching the bottom of the frames. The frames are set in the mold so that they do not come into contact with each other. Pour boiling water over the form and send it to the oven.
Baked custards are considered ready if you stick a toothpick near the middle of the custard and it comes out dry. The middle itself should remain quivering. After the custard is removed from the oven, the cooking process continues. To be sure the custard is ready, tilt the frame 45 degrees, if the center remains tight the custard is ready. Overexposed custard will split or detach from the mold, and it will be denser and unpleasant and grainy in texture.
The ingredients for the custard are simply mixed with each other. But there are important points:
- to reduce the cooking time and evenness, it is better to bring the milk to a boil, and then mix with the eggs.
-When you pour the mixture into the molds, carefully remove the foam and bubbles - they will damage the surface of the baked product.
-always bake at low temperatures 149C. High temperatures will increase the risk of clumping.
- When using a water bath, it is better to use a suitable baking sheet so that it provides sufficient and even heat. Line the bottom of the baking sheet with a material (paper towel) to prevent excessive heat transfer.
- when the Kurd is ready, then he must be immediately removed from the water bath, since he will continue to cook.
-baked custard, which must be removed from the molds, can simply be cooled in the refrigerator, and then released from the mold.

Basic cream scheme:

Well, and some terminology.
Bavarian cream \u003d Anglese cream + whipped cream + gelatin
Chantilly cream - whipped cream with sugar or powdered sugar, flavored with vanilla.
Shibust cream \u003d Patisiere cream + meringue + gelatin
Muslin cream \u003d Patisier cream + butter
Legeré cream \u003d Patisiere cream + whipped cream
Diplomat cream \u003d Patisier cream + whipped cream (in equal amounts)
Creme \u003d cream Angles (or Pote a Bombe) + gelatin + chocolate (can be fruit puree)
Pote a Bombe \u003d yolks + hot sugar syrup
Frangipan \u003d almond cream + Patissier cream

Sources:
Thefundamental Techniques of classic pastry arts - the French Culinary Institute
Maitriserlapatisserie

Culinary art in our time is developing very quickly and gaining momentum. Many different dishes have already been invented, as well as fillings and dressings for them, the leading place among which is cream angles. It is the foundation of many sweet culinary masterpieces and has many names. One of them is milk and egg cream. It is also called "Kustard". Its role in cooking is multifaceted. Let's consider step by step and with a photo how to make an angles cream at home, and find out what it is so famous for.

Where is Anglaise used

The product is mainly used in the confectionery industry, as well as in the creation of pastries and sweet desserts. When baked, you get a caramel cream, when frozen, you get a unique taste of ice cream. And if you pour flour or starch into it, you get a confectionery filler.

Anglaise goes very well with pudding, pie with fruit, and it is also the main base for making mousses, soufflés and many other desserts. When served, it can be not only cold, but also warm. It is also used as a dressing for pies, rolls, pancakes.

If the main ingredient is milk, replace it with white wine, you get a Savoy sauce with a divine and unique taste, which is the basis of the dessert. When you add whipped cream, then diluted with gelatin, to the Anglaise, you get a wonderful Bavarian cream. In short, this product provides a huge field for culinary creativity.

Preparation of angles cream

Before starting the cooking process, read a few tips, then your Anglaise will turn out right:

• You must use pasteurized milk. You can replace it with cream or use a mixture of the two;
• The mixture based on the egg-milk component must be heated so carefully to prevent the yolks from curdling;
• If you want to make ice cream from ready-made English cream, you need to add more sugar and eggs to it in proportion to milk;
• Hot milk is gradually poured into the yolks, and it must be stirred constantly, otherwise the yolks may curl. To prevent such a sad ending, first pour in a few spoons of lukewarm milk and stir well. Only then, very carefully, with constant stirring, pour in the rest;
• As a flavoring agent, you can use molten dark chocolate, grated citrus zest, cinnamon, coffee, nuts, vanilla. You can add dried fruits or pralines to the finished product.

Now the recipe for the Angles cream itself. To create three portions, you need:

• Milk - 300 ml;
• Flavoring "Rum" food - 1 ml;
• 3 egg yolks;
• Sugar - 60 g;

The cooking scheme is as follows:

1. The milk is combined with a flavoring agent in one dish, which is put into the refrigerator for a day so that the mixture is infused. Then it is filtered;
2. Beat the yolks slightly with sugar. Heat the milk mixture until bubbles appear, then gently pour it into the yolks with sugar in a small stream, regularly stirring everything with a whisk. The eggs will be tempered. This is the process by which the eggs get used to the heat. Then you can safely add the rest of the milk, continuing to stir with a whisk;
3. Pour the mixture into a saucepan or ladle, place the cookware on a low flame and cook, stirring regularly. Bring to a temperature of about 79-80 degrees and boil for a minute. This is necessary for sterilization;
4. We boil the custard to a temperature of 84 degrees. If this value is exceeded, then the eggs will begin to fold. It is better to use a special kitchen thermometer to accurately determine the temperature (in no case use a thermometer or room thermometer for this purpose). But you can determine the degree of readiness with a wooden spoon. If the slurry envelops it and does not drip from the spoon, then it's done. Stir the product with gentle movements in the form of the number 8 or the letter Z to evenly distribute the heat throughout the dish. Do not forget about the edges and the bottom, because it is in these places that folding can occur;
5. Transfer the dishes with the finished product to an ice bath (in a container of larger ice) and stir for another 5 minutes so that it does not thicken. Cool the brew completely, cover the container with cling film, and move it to the refrigerator, where it can be stored for up to 48 hours.

If Creme Anglaise is still digested and begins to curl up, you need to immediately remove the saucepan from the flame and pour a large spoonful of heavy cream into it, then, when the mixture cools down, immerse it in a blender and stir.

From the resulting mass, you can make ice cream. In an ice maker, this is done according to the instructions for the device. If you do not have this device, then whisk the cooled custard, pour it into a food container with a lid and place it in the freezer. After half an hour, take it out and beat again. Repeat the process 4-6 times. The ice cream will be ready in about 5-8 hours from the start of freezing.

Creme Anglaise- recipe from Elizaveta Glinskaya

Another option for making Creme Anglaise from Liza Glinskaya, an award-winning culinary pastry chef, winner of the second season of the Master Chef show in Ukraine. It practically does not differ from the previous one, but still it has some peculiarities. For cooking you need:

• Sugar - 60 g;
• 3 egg yolks;
• Milk - 250 ml;
• Vanilla pod.

The cooking process is as follows:

1. Cut the vanilla pod lengthwise and take out the middle, then put it in a saucepan, add milk there, pour half of the sugar (30 g) and put on a flame and bring to a boil;
2. Beat the yolks with sugar until white and pour the milk into them. Mix everything well with a wooden spoon or spatula;
3. Return the mixture to the milk container and place it in the water bath. Let the delicacy take longer to cook, but the likelihood of yolks folding will decrease;
4. We continue to mix everything thoroughly, periodically removing the container. If you exceed the temperature of 85 degrees, then the product will curdle. The bush should thicken slightly and wrap around the spoon. This will mean that he is ready and must be removed from the water bath.

It can be served hot or cold.

Now you know how to make Angles cream yourself. With it you will have delicious pastries and wonderful desserts. It all depends only on your skill and imagination.

Video: Angles cream recipe step by step