In this video we will see the preparation of one of the most famous creams used in confectionery: the whipped cream.
Doses for 500g of cream are: 250g of fresh cream, 250g of pastry cream, 40g icing sugar and a hint of vanilla.
It begins with the whipping cream which must be very cold as well as the container, once the cream has incorporated a good amount of air and is partially mounted you can add sugar and continue whipping at medium speed, add also the vanilla and mount until it acquires a certain consistency. It then goes on to prepare the cream to which you add two tablespoons cream, stir energetically until the mixture binds well and softens, add the remaining cream a little at a time and mix from the bottom up to incorporate all the cream. The custard is ready. If not used immediately it should be stored in the refrigerator covered with film.
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