We cook cream "Angles". Recipes and tips

Just the idea of a variety of creams for desserts and cakes causes appetite. Protein, custard, oil ... Each of us has personal preferences and favorite dishes, from which water drools.

Not everyone knows that creams and fillers that we love with all our heart have come to us from other countries and have a centuries-old history, as well as the unusual sweet sauce "Anglais". It's time to find out what the "Anglez" cream is. Recipe and photos you will find in this article.

What it is?

Cream "Angles" in the common people called vanilla sauce or custard. This popular filler is prepared in 20 minutes and is suitable both for making desserts and serving as an independent dish.

Cream "Anglez" is a simple sauce of sour cream consistence, which consists of yolks (sometimes whole eggs), sugar, fatty milk, cream and vanilla. As a rule, it spreads in a warm form, but cools and cools down. Refers to the category of stirred bush. In other words, it is a custard that is cooked in deep dishes with the help of boiling milk and yolks.

Custard is a liquid, or a sauce. The term is widely used by confectioners. Can act as a separate dessert with the addition of chocolate, biscuits and ice cream. But more often it is used as a filling for baking (cakes, cakes, eclairs).

Cream "Angles": history of origin

Creme Anglaise, despite its English name, is of French origin. The first mention of it can be found in the issue of the magazine Ecole des Cuisinières in 1876 (translated from the French Culinary Book).

Like the French, and the British, this cream is simply as a custard. For a century and a half this sauce became the progenitor of many variations of fillers. In the original version of "Anglez" was prepared only with the use of eggs and milk, later it began to add vanilla, chocolate, coffee, rum and citrus. In England, it is customary to serve this dish hot and thick, and in France, on the contrary, it is cold and liquid. Do not know how to make an Anglez cream? The recipe with the photos below will help you!

Classic Recipe

Cream "Anglez" - a popular recipe, because it is simple cooking. The process takes no more than 20 minutes, and the products need only eggs and milk. Although to get a really delicious dessert, the cooking scheme can be modified.

Ingredients:

1. Egg yolks - 5 pieces.
2. Milk 3.2% - 300 ml.
3. Cream (or confectionery, or fatty) - 100 ml.
4. Sugar - 3 tablespoons.
5. Chocolate vanilla - 1 pc. (Can be replaced with vanilla powder).

Stages of preparation:

1. All dairy products are mixed and poured into a deep saucepan, add vanilla (seeds, ground pod, powder), bring to a boil.
2. Once the milk and cream boil, they must be removed from the plate. At this time, you need to beat the yolks with sugar (until completely dissolved). Again, put the milk mixture on the stove and let it boil.
3. In the egg-sugar mixture, pour in a boiling milk mixture with a thin trickle, then mix thoroughly, put it on a water bath and hold until the cream thickens.

Advice: to prevent the formation of lumps, you need to thoroughly mix the cream at the last stage.

Fruity clafouti with rum English cream

Clafuti is another dessert of French origin. In its form it resembles an ordinary fruit pie, and the method of preparation is similar to a casserole. In France, this dessert is traditionally prepared with a cherry. Let's look at how to cook klafuti (the recipe with the cream "Angles" is very popular).

Ingredients for pie:

1. Cherry without seeds (fresh, frozen) - 400 g.
2. Eggs of chicken - 3 pieces.
3. Milk - 100 ml.
4. Wheat flour - 6 tablespoons.
5. Sugar - 5 tablespoons.
6. Baking Powder - 1 tsp.
7. Salt - a pinch.
8. Butter (for lubrication) - 1 tsp.

Ingredients for Cream:

1. Yolks - 3 pieces.
2. Milk - 200 ml.
3. Cream - 75 ml.
4. Rum - 2 tsp. (It is used only for aromatization, it is ideally combined with a cherry). You can use food flavoring - 1 ml.

Stages of preparation:

1. Prepare the dough for klafuti. In a deep bowl you need to lay eggs and sugar. Beat whisk or mixer until the sugar dissolves, and the mass itself will not double.
2. When the mixture is ready, pour in flour, baking powder and salt in small portions.
3. In a homogeneous mass pour the milk, while continuing to whip the whisk dough. Try to maintain a semi-liquid consistency. If necessary, you can add a little more flour or milk.
4. Lubricate the shape with butter, then lay one cherry. On top of the cherry, gently distribute the batter. Send the klafuti to the oven, heated to 200 degrees. Bake for no more than half an hour until a golden crust appears.
5. While the pie is being prepared, we take up the preparation of the filler. Cream "Angles", the recipe of which is very simple and popular, is ideal for klafuti pie. In a deep bowl, you must mix cream, milk and rum (flavor). Put on the stove.
6. Whisk the yolks with sugar until completely dissolved. Boiled milk and cream with a thin trickle must be poured into the egg mixture until it is brought to a homogeneous mass.
7. Put the liquid cream on the water bath until the bush thickens. By this time, the pie should be ready.
8. On slightly cooled pie it is necessary to pour the cream "Anglez" and evenly distribute it over the surface. Allow to cool. As a rule, the sauce thickens, acquiring a stable shape.

We cook a thick cream "Anglez" for a cake

This sauce is suitable not only for pies. How to cook a thick cream "Anglez"? The recipe for the cake can be found in the instructions below.

Ingredients:

1. Yolks - 5 pcs.
2. Cream (chilled, confectionery) - 200 ml.
3. Sugar - 50 g.
4. Vanilla, chocolate, pistachios, rum, flavors and dyes - to taste.

Stages of preparation:

1. Pound sugar with yolks until a uniform consistency is obtained.
2. In the cream, add the filler and beat with a mixer until stable peaks are formed (this will help fill the cake with a thick and thick cream), then put on a slow fire. Stirring constantly, bring to a boil.
3. Pour a thin trickle into the egg mixture, hot cream, pour into a metal container and put it on a water bath. Stir until the cream thickens and stops draining from the spoon.

To make the sauce turn out thick and viscous, it is recommended to use fatty chilled cream. Cream "Angles" - a recipe that won the hearts of millions of women. Amazing filler is used to decorate fruits, cakes, eclairs and cakes.