Protein custard for cake with butter and cream

Cooking a protein custard with butter and cream is not so difficult. It perfectly keeps its magnificent shape, it is convenient for them to decorate cakes and pastries. My detailed and step-by-step photo recipe will help inexperienced confectioners make it right. One of the important conditions in order to properly prepare the protein custard offered in the recipe is to use low-fat, that is, cleanly washed, bowl (whisking utensils) and whisks.

For the cream we need:

• 100 grams of chicken proteins;
• 1 gram (or a pinch) of fine salt;
• 400 grams of 82% sweet butter;
• 190 grams of white granulated sugar;
• 6 grams (or 1 sachet) of vanillin;
• 250 ml 33%-35% chilled cream.

How to make protein custard with butter and cream

Using a kitchen scale, we measure the desired weight of proteins. If they have flagella that connect the protein to the yolk, then they need to be removed. Start beating egg whites at medium speed and add salt. Proteins should become lush, but not much. The photo shows what state you need to achieve at this stage of preparation.

Now, it's time to move the bowl with proteins to a water bath. It is necessary to ensure that the boiling water in the pan does not come into contact with the bottom of the bowl with proteins. We continue to beat the egg whites, gradually adding sugar and vanilla. The protein mass will begin to increase in size and acquire a smooth texture with a brilliant tint. Take a drop of the protein mass and rub it between your fingers, checking its uniformity. Grains of sugar should not be honored. Ready brewed squirrels are shaped like a bird's beak, as in my photo.

We remove the bowl from the water bath. At this time, it has a temperature of 60 ° -65 ° C. Set it aside to cool completely! As soon as the brewed proteins have cooled, we introduce soft butter and beat the whole mixture until completely combined. If the proteins have not cooled down as expected, then the oil will begin to melt and precipitate the entire protein mass. In this case, the cream preparation will be spoiled. Therefore, be careful and do not rush, wait for the proteins to cool completely.

Now, in a separate bowl, beat the chilled cream to the consistency of medium peaks and introduce them into the protein custard with a spatula or with a mixer at the lowest speed.

When the cream is completely combined with the oil-protein mass, the cream is ready. Now it can be used to decorate a cake or pastries, and it can also be tinted with fat-soluble food coloring.