vanilla cream

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vanilla cream

Vanilla cream or confectioner's cream ( French crème pâtissière ) is a cream made from milk , egg yolk , sugar , vanilla and flour or starch . It serves as a filling and topping for cakes , tarts and desserts as well as the basis for German buttercream . The difference to the English cream is that confectioner's cream is bound by starch gelatinization and thus gets a better stand. If it is prepared with starch, it is also called starch cream and is practically identical to the flammeri , which is made from the same ingredients.

preparation

There are different recipes for pastry cream, which differ in the amount of ingredients and the exact processing steps. As a rule, the ingredients are mixed together and boiled, whereby the starch gelatinizes and the cream sets (the gelatinization sets in between approx. 60 and 90 ° C, depending on the variety). Not all recipes contain egg yolks; the rest of the ingredients are essential.

If cream powder is specified in the recipes, it is mainly starch, possibly with the corresponding flavor. Commercially available pudding powder, which consists of starch and natural vanilla flavor , is a suitable ingredient for home use. Cold cream powder is also available with pre-gelatinised starch that can bind cold liquid. In this way, a cream can be produced efficiently without heating, which at least comes close to the cooked vanilla cream.

If vanilla cream is to be advertised, the cream must be prepared with real vanilla or a natural vanilla flavor, that is, made from vanilla pods. If nature-identical or artificial vanillin is used , the designation in accordance with the German Food Book would be inadmissible; instead, the product would have to be named as "vanilla-flavored cream" or otherwise.

By incorporating (sugared or pure) egg whites into the still hot cream, you get light vanilla cream , also St. Honoré cream , which is particularly stable due to the coagulation of the protein. It is suitable, among other things, as a filling for donuts , eclairs and carrots as well as for the Saint Honoré cake . However, since the egg white is not cooked, it is a raw egg product that, due to the danger of salmonella, has to be consumed quickly or stored only briefly in a cool place and is subject to special food hygiene regulations.

variants

Individual evidence

  1. ↑ Waldemar Ternes , Alfred Täufel, Lieselotte Tunger, Martin Zobel (eds.): Food Lexicon . 4th, comprehensively revised edition. Behr, Hamburg 2005, ISBN 3-89947-165-2 , pp. 976 ( limited preview in Google Book Search).
  2. ↑ Claus Schünemann, Günter Treu: Technology of the production of baked goods: specialist textbook for bakers . Gildebuchverlag GmbH, 2002, ISBN 978-3-7734-0150-2 , p. 248, 272 ( google.de [accessed October 31, 2019]).
  3. ^ A b c Claus Schünemann, Günter Treu: Technology of the bakery production. Specialized textbook for bakers . 10th edition. Gildebuchverlag, Alfeld / Leine 2009, ISBN 978-3-7734-0150-2 , p. 349 ( limited preview in Google Book search).
  4. ↑ René Kramer (Ed.): The great international confectionery book. Pastries, confectionery, desserts, ice cream, snacks, condiments . Pröpster, Kempten 1970, p. 172 ff .
  5. ↑ Friedrich Holtz a. a .: Textbook of the pastry shop . 5th edition. Trauner, Linz 2009, ISBN 978-3-85499-367-4 , pp. 335 .
  6. ^ German food book, guidelines for puddings, other sweet desserts and related products , section IC in conjunction with section II 6