What is creme in a pastry shop? Butter coffee cream. Apple custard cream

Classic recipe

This classic recipe is perfect both as an independent dessert and as a cream for any baked goods. Ingredients:

Brown sugar 250 g (this sugar will give a slightly caramel taste to the dessert).

Apples 10 pcs.

Vanilla powder.

Gelatin 2 tsp.

White of one egg.

1. Wash and bake the apples in the oven until softened, about 30 minutes.
2. Combine gelatin with water and leave to swell.
3. Cool the baked apples a little and puree through a blender or through a strainer. Puree together with the peel, it contains a lot of pectin.
4. Pour sugar into the pureed apples and stir.
5. Pour the dissolved gelatin into the applesauce, add vanillin, egg white and beat until fluffy. As a result, the whipped mass should lighten well, become beige in color and increase in volume.
6. Transfer the cream into cups and place in the refrigerator for about one hour. During this time, the cream will completely cool and set.

Powdered sugar cream

This is far from the most common recipe, but its taste is simply divine. To prepare it you only need:

• 160g powder;
• 25ml cognac;
• 340g sour cream and cottage cheese;

Preparation:

1. Beat the sour cream together with powder until the contents become fluffy. However, you shouldn’t get carried away with this either.
2. Pour cognac into the cottage cheese, sweeten and mix with a blender.
3. Add fluffy sour cream to the mixed cottage cheese.

Instead of cognac, you can also use condensed milk. Preparation:

1. Mix the cottage cheese using a blender;
2. Using portions, pour condensed milk into it, beat again;
3. Beat butter until white;
4. Add powder and continue beating for 6 minutes;
5. Add a little cottage cheese to the butter, stirring the contents carefully.

Apple cream for cake

This cream is used not only for the cake, but can also be spread on a bun.

Apples 350 g.

Sugar 2 tbsp.

Starch 1 tbsp.

1 egg or 2 quail eggs.

Vanilla powder.

Sour cream 3 tbsp.

1. Heat the oven to 120C and bake the apples in the peel until they soften.
2. When the apples have cooled a little, beat them with a blender or pass them through a strainer and add sugar and vanillin and mix again.
3. In another bowl, mix the egg and starch.
4. Place the pan with apples in a water bath and heat.
5. Now add the egg mixture in parts and beat the mixture each time. When the mass is thick, remove it from the stove.
6. When the puree has cooled, add sour cream and beat again.
7. Place in a cool place for an hour and a half.

Preparation

1. 1To prepare the cream, in a deep bowl, mix 50 g of flour, 10 g of vanilla sugar, 80 g of white sugar and 1 egg. Mash all ingredients thoroughly using a tablespoon.
2. 2 Heat the milk in a saucepan (do not bring to a boil). Place the egg-sugar mixture into the hot milk and, stirring constantly, bring the mixture until thickened.
3. 3Remove the saucepan from the heat and place 100 g of softened butter in it. Mix all ingredients thoroughly until smooth.
4. 4To prepare the dough, in a deep bowl, mix 80 g of powdered sugar with 120 g of softened butter. Add 1 tbsp to the mixture. l. water and 1 egg, gradually add 250 g of flour and knead into a soft dough.
5. 5Take a tart tin with a diameter of 26–28 cm. Gently spread the batter over the bottom and sides of the tin. Prick the dough with a fork and place the pan in the refrigerator for 30 minutes.
6. 6Line the chilled dough with baking parchment and place the peas on top (as shown in the video). Place the mold in an oven preheated to 180 degrees for 10–15 minutes.
7. 7Wash the red apples, remove the cores and cut the fruit into thin slices.
8. 8 Boil 400 ml of water, pour 6 tbsp into the pan. l. sugar and place the apple slices. Bring the water to a boil, reduce heat and cook the apples for 3-5 minutes.
9. 9Remove the pan with the dough from the oven, carefully remove the parchment paper and peas from the dough. Then return the form to the oven preheated to 180 degrees for 7-10 minutes.
10. 10When the tart base is ready, remove it from the oven and cool. Spread the cooled cream evenly over the base.
11. 11Pour the water out of the pan with apples and cool the slices. Roll 5-7 slices into a rosette (as shown in the video). Do the same with the remaining slices.
12. 12 Carefully place the apple roses on top of the cream. Place the finished tart in the refrigerator for 30 minutes so that the dessert keeps its shape well.

Congratulations, your delicious apple tart with apples and custard is ready. We recommend cutting the apples as thin as possible so that they hold their shape well. Before serving, you can sprinkle the dessert with cinnamon and garnish with fresh mint leaves. See how you can bake a gorgeous pear tarte tatin. If you liked this recipe, be sure to tell your friends about it!

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Apple custard

Peeled and grated apples 0.5 kg.

Sugar 150 g.

Lime juice from one fruit.

Vanilla powder.

Egg 1 pc.

Starch 2 tbsp.

1. We cut the apples into medium slices and cut out the middle, leaving the skin.
2. Boil them until softened. It's faster to do this in the microwave.
3. Pass the apples through a blender, add 2/3 of the sugar, vanilla, lime juice and beat again with a blender.
4. Place the apple mixture in a saucepan, beat in the egg, add starch and mix.
5. Place the resulting mixture on low heat and simmer, stirring occasionally with a spatula, until thickened.
6. When the cream becomes thick, remove it from the stove and cool completely.
7. Beat the softened butter with the rest of the sugar and add to the cream.

Beat everything again and put it in the refrigerator or use it for its intended purpose.

Apple Custard Homemade Pastry School

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video content

Rating: 4.0; Votes: 1 Wonderful apple custard - smooth, light and very appley, with lots of applesauce. In my opinion, the cream is universal, but goes especially well with honey and sponge cakes. 750 g applesauce 150 g sugar (or to taste) 40 g starch 200 g butter vanilla or cinnamon (optional) You can see how I cooked applesauce here: Date: 2019-06-19

← Decorating Apple Roses Home Confectionery School

Honey Apple Cake is very tender and homemade Honey Apple Cake →

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Comments and reviews: 10

linch97 Irina, thank you very much for the recipe. I made it. The whole day was gone (from 10 in the morning until three in the morning with breaks for my weather boys and the difficulties of the oven. I made a cake for my son’s second birthday - everyone was delighted. It brightened our holiday very much, my son blew it candle about 20 times Sooooo delicious, very tender I wish you a lot of love, happiness and a lot of inspiration Ps: I wanted to leave a comment on the cake, but I mistakenly wrote it in the post with cream, but I hope it won’t get lost

Natasha Semenova Hello Irina, I am very grateful to you for your work. Everything is clear, verified and neat. For this recipe, I bow to you. The fact is, this year I have a lot of apples. All my relatives don’t want anything anymore. and I searched for agar-agar for a long time - I found it and made pastille - but it didn’t work out for me. I’ve been looking for a recipe for apple cream for a long time - hurray, here it is. Thank you. Success and prosperity. You’re always so serious on screen - I want to see you cheerful

Lyudmila Sinitsyna The question just arose about using the leftover applesauce from last year. Vague thoughts wandered about making something like jelly or filling using it. But I didn’t know how much starch to put in. I'll try. In general, custard is my favorite. I always cook it more than the recipe calls for, because I eat almost half of it hot, without leaving the cash register.

Kuzmich Kuzmichev This is fundamentally new in the preparation of creams. You can think about other types of fruits and berries. We have a stash of apricot jam and this year's amazing peach jam. By the way, if you try to thicken it with more starch or add more butter, then you can spread this cream on sandwiches on your morning bun. Thank you, Irina

Asema Zhakupbaeva Hello Irina, thanks for the recipe, I will definitely make it, please tell me when you prepare the cake, otherwise I made caramel sauce and am waiting to use it

Lena U Irina, thank you for your recipes, I am your longtime admirer. Tell me, if I replace the butter with whipped cream, make it like a ice cream, will the cream not curdle?

Khava Akhmedova Irina, good evening. Could you make a video on how to make Croissants with cream. Such as in confectionery stores, the filling is fluffy and tender

Marina Tolstykh Thank you for the interesting recipe. Where is it best to use it and what types of cakes are best for it? Is it possible to stuff eclairs with it, will they not be too wet?

Tatyana Solina The cream turned out delicious, an unusual new taste for our family Thanks for the recipe It would be interesting to see options for cakes with this cream

TATISTA is a wonderful cream, I’ll take it into service, Irina, wouldn’t vanilla be superfluous in the apple scent? Thanks for the video, you are a Culinary with a capital C.

Apple cream dessert

Three medium apples.

A quarter of a lime.

Egg 1 pc.

1. Pierce the apples in several places with a fork.
2. Pour some water into the saucepan, place a colander on top and steam the apples until they are completely softened. You can also use a double boiler, this will save time.
3. When the apples have softened, cover them with a lid and leave for ten minutes with the stove turned off.
4. Remove the apples from the steamer and let them cool.
5. Peel the cooled apples and cut out the middle, leaving only the pulp.
6. Mash the apple pulp with a masher.
7. Squeeze the juice of a quarter of a lime into the apple mixture, add the zest and pass through a blender.
8. Separate the white and yolk and beat the white until stiff peaks form.
9. Add the protein mass to the apple mixture, continuing to beat.

Divide the mixture into cups, drizzle a little honey on top and put it in the refrigerator. You can sprinkle with white or dark chocolate if desired.

Milk cream

Take a teaspoon of milk cream, rose water, olive oil and glycerin. Mix all these ingredients well and combine them together. Store the cream in a separate container in the refrigerator.

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Apple cream with sour cream

Powdered sugar 2 tbsp.

Granulated sugar 250 g.

Country sour cream 250 ml.

Ten medium apples.

1. Peel the skin of the apples and cut out the seed capsule.
2. Cut the fruits into medium-sized cubes.
3. Pour water into a saucepan and pour apples into it, add sugar and cook over low heat.
4. Boil the apple pieces until they become soft.
5. When the apples are soft, remove the pan from the stove and cool.
6. Without draining the juice, pass the apple pieces through a blender or sieve.
7. Beat sour cream with powdered sugar in a blender.
8. Add the sour cream mixture to the apple mixture and beat well again.

Place into cups and put in a cool place.

Cream and powder cream

This is one of the simplest recipes that will give its owner high fluffiness and airiness, and will not flow unruly from the edges. To do this you need:

• 600g cream;
• 120g powder;
• You can add vanillin.

Preparation:

1. Chill each product in the refrigerator before beating. Store for at least 2 hours.
2. Slowly whip the cream, and then after 2.5 minutes sprinkle with powder, add vanilla if desired.
3. Beat until marks from the appliance appear on the mixture.

White cream with butter

This recipe is ideal for those who need to achieve results as quickly as possible. For this you will need:

• 220g powder;
• 200g butter;

Preparation:

1. Take already softened butter, beat;
2. Add powder 6 times;
3. Continue beating for 6 minutes.

Some people refuse to prepare this cream because they are afraid that it will turn yellow. In fact, this is not so, the cream turns out white even without adding lemon.

Apple Cake with Cinnamon Cream

An apple cake with crumbly, tender cake layers and the sourness of apples, with a marmalade texture, under an airy cap of cinnamon cream, sprinkled with nuts and drizzled with chocolate glaze, will make an indelible impression! It resembles the Monastic Izba cake, only with apple filling and larger cake layers. The cake turned out to be unsweetening, tender and very satisfying. Your family will ask you to repeat this cake!

How to make “Apfelmousse cake” with apple cream, step-by-step recipe with photos

For baking we need 1.5 m of parchment paper. I tried to cook the first cake on a silicone mat - it didn’t turn out very well, it’s better to bake on parchment! I made the applesauce myself (from Gold apples), it’s easy to make and it turns out fresh, thick, and aromatic! You can also use potato starch, but with corn the cakes come out a little more tender. You can decorate the cake with whatever you have on hand: chopped nuts, almond petals, decorative sprinkles, so it’s not necessary to prepare cream cheese, I just needed a festive decor option. I prepared the cake a day in advance, but it does not need long soaking. I think a couple of hours in the refrigerator before serving will be enough for him!

Let's prepare applesauce: cut the apples into 4 parts, peel them and cut out the seed capsule. Place apples in a steamer. Steam until soft, I kept it for 20 minutes.

Grind the hot soft apple slices into puree using an immersion blender and leave to cool. Then, put the mixture in the refrigerator and let it cool!

Melt the butter and leave to cool until warm.

Sift and mix dry ingredients: starch, flour, baking powder and salt.

Beat the eggs with sugar until fluffy (about 10 minutes).

Add melted butter, spoonful at a time, continuing to whisk.

Then, reduce the mixer speed to minimum and add the flour mixture in parts.

The dough is ready! I made 5 cakes with a diameter of 26 cm from it. I think you can make 7 cakes, but with a diameter of 22 cm. To ensure that the cakes come out the same thickness, it will be convenient to divide the resulting mass of dough into 5 equal portions using a kitchen scale. The weight of the dough without container is 800 g, divide by 5, it turns out to be 160 g of dough per cake (that’s 5 full tablespoons).

Take 5 sheets of baking paper, on each sheet, on the back side, draw a circle with a diameter of 26 cm, using a lid of this diameter. Take the first sheet and place the dough in the center: it begins to spread smoothly. Using a spoon, spread the dough without going beyond the circle.

Place the cake in an oven preheated to 200 C for 4-6 minutes, until golden brown. We bake all the cakes one by one.

The cakes can be stacked on top of each other without removing them from the paper.

Let's prepare the cream: after chilling the cream for at least 5 hours in the refrigerator, beat the mixer at low speed until fluffy and soft peaks form.

Add the cooled applesauce in parts and gently beat until smooth. The cream turns out airy and holds its shape well.

Before you start assembling the cake, you need to trim the cake layers, cutting off the excess. It is convenient to use a lid with a slightly smaller diameter than the size of the cakes. Then the finished cake will look neater. Cakes, despite the oil in the dough and silicone-coated parchment, can still stick to the paper. Therefore, after trimming, use a knife to carefully walk between the cake and the parchment and carefully remove the cake; it is very delicate, but flexible, and does not break if you do everything carefully!