Nothing will be compared to home-made pastries. The fragrant, smelling delicious and done with loving care pastries, will become decoration of any feast. And cake will be top, of course. Beautifully decorated, it is pride of the hostess, and a subject of admiration of guests.
It is required to you
- 200 g of a desi
- 8 tablespoons with the mound of icing sugar
- or 8 tablespoons of a condensed milk.
Instruction
1. What cream use for ornament? There are several main recipes with which it is possible to decorate cake. They are light in preparation, and are very tasty.
2. The most popular and light performed by – the main oil cream with icing sugar. For it we will need 200 g of a desi and 8 tablespoons (with the hill) icing sugar.
3. In advance get oil from the fridge - it has to be room temperature. Shake up it the mixer and, gradually, on one spoon, add icing sugar. This cream is suitable for ornament and as a basis under mastic. For drawing figures leave it for a while in the fridge - it will stiffen, and figures will leave better.
4. The following cream – the main oil with a condensed milk. Structure: a desi - 200 g, a condensed milk - 8 tablespoons. Take oil (not cold, but softened), shake up manually, using a metal nimbus or a wooden rake, to homogeneous mass of white color, magnificent and elastic. Without stopping shaking up, add a condensed milk on a tablespoon. Also continue to shake up, before receiving homogeneous, air mass, about 10-15 min. If milk became candied, it can be boiled and cooled to room temperature.
5. At ornament warm cream of a figure turns out glossy, brilliant, not relief. If you use the cooled cream - they will be opaque and relief.
6. Ganash - one of creams on the basis of cream and chocolate. It is also used for drawing of jewelry. Happens black and white ганаш, depending on chocolate which you use.
7. Recipe No. 1. The warmed-up, hot cream (fat content of 36%) - for a ganash, 300 g of milk chocolate (or black), 2 glasses of the cooled cream for beating.
8. Recipe No. 2. 200 g of hot cream for a ganash (fat content of 36%), 200 g of white chocolate, 1 glass of the cooled cream for beating.
9. We bring to the boil the cream intended for a ganash, and we fill in the chocolate kindled in the microwave or on a steam bath. Carefully we stir a fork until chocolate finally is dissolved. After that we cool it in the fridge (it is possible to leave for the night). Next day mledut to shake up other cream up to the magnificent weight. After that shake up the cooled creamy-shokoladno weight to a dense state. And gradually, gradually, add to whipped cream, turn on the mixer on 1-2 speed.
10. Cream turns out very dense, gentle, similar to soft ice cream. If you have no special syringe for drawing - it doesn't matter. Displace a paper bag from paper for pastries, put in it cream, and draw on health!
11. Do you need the thin line? Cut off a tip obliquely cuticle scissors. For the line thicker do more section. For receiving wavy lines on sides of bread or cheese.