How to make a cream for capkake: custard, cheese and cream of condensed milk, a recipe with a photo

Here opens a wide creative spacefor any cook, from beginner to professional. Because during the existence of the capkeys there appeared a huge number of different versions of the cream cap for them. Today we will look at some of them.

Custard custard

Necessary ingredients:

• 
  milk - 2 cups


• 
  egg - 2 pieces


• 
  flour - 3 tbsp. l.


• 
  sugar - 1 glass


• 
  Butter - 20 gr.

Cooking method:

1. 
   Chicken eggs are mixed with sifted flour and 1 glass of cold milk, stir thoroughly;


2. 
   in the refractory capacity, we connect 1 glass of milk and sugar, put it on the stove and bring it to a boil over low heat;


3. 
   when the mixture boils, start with a thin trickle pour the egg-milk mixture, while stirring constantly. Do not worry if lumps are formed, they will disperse during cooking;


4. 
   on a slow fire cook the mixture until it becomes thick, do not forget to stir it, so it does not burn. This process usually takes 5-7 minutes;


5. 
   ready cream should be removed from the heat, add butter, cool to room temperature and then put in the refrigerator for several hours.

When the capkakes cool down, they are decorated and topped with chocolate chips.

Cheese cream for capricacies "Tiramisu"

Necessary ingredients:

• 
  fat cream - 250 ml.


• 
  powdered sugar - 100 gr.


• 
  Mascarpone cheese at room temperature - 250 g.


• 
  cocoa powder

Cooking method:

1. 
   with a mixer, whisk the cream to a steady foam;


2. 
   Mascarpone mixed with sugar powder and gently knit with whipped cream;


3. 
   ready "Tiramisu" with a confectionery bag or syringe is applied from the top to the capcake,

previously soaked in coffee syrup. Sprinkle all the cocoa and put in the refrigerator.

Ganache Cream for Cappuccino

Necessary ingredients:

• 
  black chocolate - 100 gr.


• 
  honey - 50 g.


• 
  cream - 250 gr.

Cooking method:

1. 
   Honey is added to the cream and brought to a boil on fire;


2. 
   then it is necessary to break the chocolate into pieces, combine it with hot cream and stir well until the lumps are completely dissolved;


3. 
   Ready "Ganash" should be placed in the refrigerator.

Cream of condensed milk and mascarpone cheese for capcay

The components must necessarily be of the same temperature.

Necessary ingredients:

• 
  Mascarpone - 250 g.


• 
  Condensed milk - 100 gr.

Cooking method:

1. 
   The condensed milk must be mixed with cheese in a deep bowl;


2. 
   whip the cream with a mixer, turning it on medium or low speed. Mascarpone can not be whipped at maximum speed, otherwise it will turn into butter and the cream will not work.

After that, you need to put a cream bag on the top of the capcasks and send them to the refrigerator.