Cream mastic: recipes from professional confectioners at any skill level

It should be remembered that the mastic can not be applied to wet surfaces( otherwise it will lose shape or completely spread).But if the cake is already saturated with a delicious cream( and without a cream this is not the taste), then what to do? It is necessary to create a "buffer layer" that does not allow moisture to pass through. Basically, for these purposes, either an oil cream( also helping to level the cake) or ganache( a mixture of chocolate, butter and cream, also used for leveling) is used. The principal difference between cream and ganache is that chocolate predominates in ganache( about two thirds), in chocolate, chocolate plays a purely auxiliary role. In this master class we will consider the preparation of oil creams for mastic.

Recipe No. 1

1. Butter - 200 grams( room temperature).

2. Boiled condensed milk - 175 grams.

3. Vanillin( if you want).

Preparation:

1. Mix the butter thoroughly with a mixer( until creamy) and add condensed milk and whisk again. If the result does not suit you, you can whip and double.

2. The cream is ready, now you can use it both for leveling the cake for mastic, and for decorative purposes.

Recipe № 2

You can also prepare a cream Charlotte, which will be no worse than the above. Moreover, it does not so strongly taste the taste of butter, so it should be prepared for those who do not tolerate this taste. Below is the recipe for a cream with a photo of

. Ingredients:

1. Eggs - 7 pieces( or 14 yolks).

2. Milk - 1.5 cups( 375 milliliters).

3. Sugar - 1,5 glasses( 350 grams).

4. Oil - 500 grams.

5. Vanilla sugar - 1 packet.

Preparation:

1. Pour into a pan and a half cup of milk, add as much sugar and bring to a boil.

2. In a separate bowl, lightly beat the eggs and, without stopping whipping, gradually pour in the milk with sugar.

3. Return to the plate the resulting mixture and cook until thick.

4. Remove from heat and cool for about two minutes, stirring constantly.

5. In a bowl, beat up 500 grams of butter and a bag of vanilla sugar( white).

6. In small portions, add milk syrup.

7. Mix and whisk until lush cream is obtained.

The cream is ready, and now it can be used to smooth the biscuit cake.

Video on this subject:

The process of leveling the cake is very difficult. Beginner masters and craftsmen can spend the whole day in order to even one cake, while professionals are able to manage for fifteen minutes. To simplify acquaintance with the delicacies of confectionery art or to learn a little more about creating a delicious under-slimming cream you can see the videos below: