Cream for chocolate biscuit: the best recipes

The success and taste of chocolate biscuit cake depends not only on properly prepared cakes. Not the least role plays and cream for chocolate biscuit. It will make your cake unique, gentle. In this article the recipes of the most interesting and refined creams are picked up. Thanks to this selection, it will not be difficult to make a delicious cream for a chocolate biscuit. Choose the most suitable recipe for your occasion and cook for joy to yourself and your family.

Protein cream for biscuit

Simple, airy, low-calorie - it's not even a cream, but rather, a protein souffle. It is prepared quite easily and quickly. And in comparison with cream and butter, this simple home cream is the most harmless for a figure.

Ingredients:

• Two glasses of sugar.
• Ten egg whites.
• Two tablespoons of condensed milk.
• 150 ml of plain water.
• 20 grams of gelatin.
• One teaspoon of vanilla extract.

Preparation:

1. First, rinse the eggs thoroughly, then dry them with a towel.
2. Carefully separate the proteins from the yolks. It is important that the container for proteins is clean and dry. Avoid getting the yolk into the mass.
3. Remove the packaging with egg whites for a while in the refrigerator. Chilled protein is whipped much better.
4. Pour gelatin with cold water, stir well, leave on the side until swelling.
5. Heat the swollen gelatin on the fire until it dissolves completely. Do not bring the mass to a boil.
6. Strain the heated gelatin, add the condensed milk. Keep the resulting mass in the heat, while from time to time stir, otherwise lumps may form.
7. Whisk the cooled proteins to a stable airy foam, then, without stopping whipping, pour a little sugar into the cream.
8. As a result, you should get a mass that forms stable protein peaks.
9. It remains only to gently pour the gelatin to the proteins and whip all the ingredients.

Butter cream

In order to prepare this cream for chocolate biscuit, you need these products:

• 500 ml of 30% cream.
• 150 ml of liqueur.
• Three tablespoons of sugar.
• 200 grams of prunes.

Preparation:

1. Prunes need to be dealt with in the evening: rinse it, water it with boiling water.
2. Remove the prunes from prunes, chop it with a knife or scissors.
3. Fill the chopped pulp with liqueur. If it is supposed to make a cake for a children's holiday, it is better to replace the liqueur with a sweet syrup.
4. Leave the prunes overnight in the fridge.
5. The next day, rub the swollen prunes in a blender. It is not necessary to grind the mass to a mash, you should get a consistency of not very dense jam.
6. In a separate container, whip the chilled cream, gradually introducing sugar. Stir until a persistent cream is formed.

Do not mix two masses into one. Lubricate the cakes should firstly prune, then cream. Chocolate biscuit with creamy cream and prunes turns out to be incredibly tasty and juicy.

Glaze

Perhaps this is the easiest and fastest option. Besides, it's simply impossible to spoil it. With its preparation, any will cope.

Ingredients:

• 150 ml of 30% cream.
• 150 grams of dark chocolate.

Preparation:

1. Bring the cream to a boil, but do not boil.
2. Remove the container with hot cream from the gas stove, put into it pieces of dark chocolate, stir the mixture until the last ingredient dissolves completely.
3. After cooling, the cream will thicken to the consistency needed for the lubrication of the cake.

As you can see, this cream for biscuit is simple. But, despite this, the cake soaked with such glaze turns out really delicious.

Cream of condensed milk

Describe the taste of this cream is simply impossible: juicy, amazing, delicious. Try it, you will not regret it.

Ingredients:

• 200 grams of butter.
• 200 grams of condensed milk.
• Two spoons of vanilla sugar.

Preparation:

1. Heat the oil to room temperature, then whisk until smooth.
2. Do not stop whipping, pour in the condensed milk, pour in the sugar.
3. The resulting cream should be thick and well-shaped.

Nut cream for chocolate biscuit

Ingredients:

• 100 grams of butter.
• 150 ml of milk.
• Half a cup of sugar.
• Two yolks.
• 50 grams of chopped nuts (hazelnuts, walnuts or peanuts).
• A packet of vanilla sugar.
• 10 grams of starch.

Preparation:

1. Whip all the ingredients in the recipe, except the oil, in a small container until smooth.
2. Heat the mixture in a water bath. It must be constantly interfered with, so it does not burn, otherwise the finished cream will smell of burning. Do not bring the mass to a boil so that the milk does not curdle.
3. As soon as the cream thickens, add crushed nuts, mix, remove from heat, cool.
4. Warm up the oil to room temperature, whisk it in a blender. Add a slightly chilled cream, whisk until smooth.

Bon Appetit! Let your holiday be a success. Prepare for yourself and your family with love and pleasure!