Cake cream

Saturated custard for napoleon comes out even brighter in taste with the addition of condensed milk. Milk and butter in the recipe will add special tenderness and softness to the popular delicacy.

Custards are renowned for their rich, sweet taste. Make your delicacy even more delicious and memorable with the help of condensed milk. A simple recipe can be your favorite addition to homemade Napoleon.

A sweet and rich custard is made using eggs, milk and butter. A delicate product will not only complement your homemade Napoleon with a delicate taste, but also decorate it.

A large amount of sweet custard is obtained by sweating a recipe using a liter of milk. The addition of flour will make the product thicker and more convenient to use. Suitable for home Napoleon and not only.

Among the huge variety of creams and impregnations, pastry chefs often focus on custard. The delicacy ideally complements many desserts, including the famous Napoleon cake. Make your workpiece even more original by adding butter and condensed milk.

Custard in milk without the use of butter comes out lighter in taste. Complete your homemade napoleon with a treat. Delight your loved ones with a pleasant airy dessert.

Ganache cream is surprisingly simple to prepare, and the end result is able to satisfy even the most demanding sweet tooth. An interesting fact is that there is no clear rule in what proportion to mix chocolate and cream. It all depends on what kind of consistency you need to get, and for what purpose you need to use the resulting ganache. This recipe indicates the ratio of ingredients for making the cake layer. This means that the chocolate mass will turn out to be soft and not tight. There is also a whipping step at the end of cooking to add lightness to the ganache.

Ganache cream on milk chocolate turns out to be more pliable in consistency and slightly softer in taste than the version on dark chocolate. In general, the thickness and flavor can be controlled by the amount of cream added, and chocolate with any cocoa percentage can be used. In this recipe, we give specific proportions that give a successful result - you don't have to guess and get lost in the cooking process.

Confectioners often use ganache to coat the cake before placing the mastic. This is because ganache has the perfect consistency and density to flawlessly level the surface of the confectionery. On an even smooth cake, the mastic falls without problems and the surface of the dessert looks flawless as a result. The recipe for this ganache includes cream, chocolate and butter. All stages of preparation are accompanied by step-by-step photos.

Ganache is very versatile in its application. It can be used for the layer of cake layers, and for filling cakes, and for setting decorations on pastries. And, of course, it is perfect as a chocolate paste for pancakes or toasts. To prepare such a cream, you do not need to be skillful or search for hard-to-find ingredients. All you need is cream, chocolate and butter. By the way, chocolate should be of high quality and not include cocoa butter substitutes. The same goes for butter. During the cooking process, it is important to mix all the ingredients until completely homogeneous. If lumps remain, a hand blender may help.

Ganache is a persistent, chocolate-based cream. It was invented in France and quickly won the love of confectioners and chocolates around the world. It is a pleasure to work with this cream, because it is malleable and obedient.To make a ganache really successful, you need high-quality chocolate for it. Bars with cheap cocoa butter substitutes are unacceptable. Butter should also contain nothing but cream. Spreads and margarine cannot be used. By carefully choosing the products for the cream and observing the indicated proportions, you can definitely prepare this magic cream.

Roses and rosettes on the surface of the cupcakes give them an incredibly elegant and appetizing look. Without such a traditional "hat", the cupcake seems incomplete. The ideal cream for making such an important decoration is ganache. It keeps its shape perfectly. Does not flow and, most importantly, has a luxurious chocolate flavor that transforms baked goods and emphasizes them from the best side. For cooking, you only need chocolate and cream.