Cream glaze - oil-based cream made from sugar and eggs

Cream glaze is one of the best culinary "building materials". The technology of making creme glaze is such that it can be used to draw and create three-dimensional patterns, flowers, and other elements of culinary decorations.

List of products and preparation of cream glaze:

Sweet butter - 200 g;
Sugar - 4 tbsp.
spoons; Eggs - 2 pcs.

Now the most important part is how to make cream of eggs and sugar.

Pour granulated sugar into the pan, and beat the eggs into it. Put on medium fire.

In the process of heating the mixture to 45 ° C, start whisking it with a whisk so that the volume increases by 2.5-3 times. Then remove from heat and beat until mixture cools to room temperature.

Heat the butter in a separate saucepan to room temperature and beat until white. It should have the consistency of thick sour cream.

While continuing to beat, gradually pour into the cream of eggs and sugar. Continue whisking until you get a fluffy uniform mass.

That's the whole technology of making cream glaze. It should be noted that it is very well suited for decorating and decorating the outside of the cake, as well as for covering under the mastic.

Advice.

If the glaze cream is prepared in advance, you should not use it immediately after taking it out of the refrigerator, otherwise it will be hard, and in terms of taste it will not be in harmony with the cake or other product. To keep the delicate and delicate taste of the creme glassee, it needs time to warm up naturally to room temperature.