Cream ice cream with ice cream. Cream "Plombir" for the cake - the very taste! Recipes for light, airy ice creams for cakes and other desserts

Almond flour is a product often used in confectionery: it is an integral component of French macarons (macarons), a frequently used component of shortcrust pastry and a variety of creams and fillings. In France, you can buy almond flour without any problems, but in our country this product is quite exotic and not always easy to buy. But this does not frighten our housewives - they know how to cook condensed milk on their own, and cook mascarpone from cream, and making almond flour on their own is as easy as shelling pears, for this you need a little free time and a coffee grinder.

First you need to peel the almonds from the dark skin so that the baking is a beautiful white color, without the admixture of nut shells.
To do this, rinse the almonds with water, put them in a bowl and pour boiling water over them.

After 10 minutes, rinse the almonds with cold water, put them back in the bowl and pour hot water again. After 10 minutes, drain the water, and peel the nuts from the skins - it is easily separated and the almonds, as it were, "jump" out of the shell.

Peeled almonds can already be used - if you need whole nuts.

If you need almond flour, then you need to tinker a little further.
To begin with, the almonds must be dried, since they cannot be finely chopped when wet. You can dry it either for several days on a spread towel, or for several hours in the oven. To do this, preheat the oven to 100 degrees, sprinkle the nuts on a baking sheet covered with parchment and dry. Periodically check the "dryness" of the almonds - they should dry out, but in no case burn. Let the dried almonds cool completely.
Grind dry and cooled almonds with a coffee grinder into flour. You need to grind quickly, in several steps, literally for 10-20 seconds, periodically shaking the coffee grinder so that the nut particles do not stick to the walls and blades. If you don't pause and grind too long, the grinder blades will heat up the nuts, causing them to release oil and stick together. The same procedure can be done in a meat grinder, skipping the nuts two or three times.

Store almond flour in a tightly closed glass jar in a dry place.
To prolong its shelf life, keep it in a dark place and do not apply it with a wet spoon.
Before adding almond flour to the dough, sift it through a sieve - this will get rid of caked lumps and allow it to be evenly distributed in the dough or cream.
But if you plan to cook, for example, chocolate dough or mousse, where it is not important to get a white color, then you can safely grind the almonds unpeeled, right with the skin.
Try it and everything will work out!

Almond flour, unlike plain wheat flour, has a tart, spicy taste. It makes excellent desserts and pastries. You can cook such flour at home, and we will tell you how to do it.

The main product is the almond. Its amount comes from what you are going to cook and how much flour you may need.

How to make almond flour:

First you need to remove the husk.
We wash the nuts under the tap, transfer them to a deep bowl and pour boiling water over them.
After 5 minutes, drain the water and remove the thin peel from the hot nuts.
We heat the pan on the stove, load the nuts there and cook for 2 minutes. The surface of the dish must be dry. Stir the almonds constantly so they don't burn. Wait for the contents of the pan to cool down.
Close them in the freezer for 20 minutes.
Grind the nuts in a coffee grinder or blender. To prevent future flour from sticking together, grind it together with powdered sugar.
Load nuts in handfuls in several approaches. Turn on the blender for 30 seconds.
We pass the resulting flour through a sieve. Grind the remaining pieces in the sieve again.
It is better to harvest flour in advance and store it in jars.

Almond flour cookies: recipes

Try adding almond flour to the recipe for homemade cookies, and you will feel how the taste will immediately change, become refined and tender.

French Macaroon Cookies

You will need:

white sugar - 80 gr;
almonds - 130 gr;
two eggs;
vanilla sugar - 40 gr;
salt - 5 gr.

We prepare in stages:

We prepare almonds according to the above instructions. Grind it into flour without lumps.
Pour the squirrels into a separate bowl, pour salt to them. Beat the mass with the addition of granulated sugar until it is completely dissolved. Then add vanilla sugar and process the mixture until hard peaks form.
Pour the almond flour and mix, making sure that the foam does not settle
The resulting dough is divided into three parts. Prepare food coloring in two colors.
Pour blue dye into the first bowl with the dough, red into the second, dry cocoa into the third.
We collect dough of different colors in a pastry syringe and squeeze it onto a baking sheet covered with parchment. Should be a small circle. We fill the whole pan with them.
We heat the oven strongly, then turn it off and put the cookies in it for half an hour.
Combine couverture with whipped cream and close in the refrigerator for 30 minutes.
Put another on one colored dough round, placing a layer of filling between them.
A delicious and beautiful dessert is ready. Happy tea.

Oatmeal baking

Such cookies are especially pleasant to eat at breakfast, washed down with milk or kefir.

Main products:

salt - 6 gr;
one egg;
a piece of butter - 170 gr;
almonds - 10 gr;
baking powder for dough - 5 gr;
oat flakes - 190 gr;
almond flour - 100 gr;
brown sugar - 70 gr.

How to make almond flour cookies:

Grind 140 grams of oatmeal in a blender bowl. The rest we will use in its entirety.
Combine almond flour, salt, crushed oatmeal and brown sugar in one bowl.
Pour the chicken egg and shift the piece of melted butter. We form dough from the mixture.
Add whole grains and stir.
Spoon the balls of dough onto the parchment paper laid out on a baking sheet.
Press an almond into each cookie.
We bake for 25 minutes in the oven, heated to a temperature of 170 degrees.
We cool the delicacy and serve it to the table.

How to make amaretti cookies

This dessert is the perfect complement to aromatic coffee for breakfast.

Recipe Ingredients:

chopped almonds - 390 gr;
three chicken proteins;
sugar - 80 gr.

Step by step preparation:

Turn on the oven in advance, let it warm up to 150 degrees.
Line a baking sheet with baking paper
In a food processor, turn the peeled almonds into flour.
Pour sugar into it and grind for 15 seconds.
Add the egg whites and continue beating until a soft dough forms.
Scoop out the batter with a teaspoon and place on parchment paper.
Cooking cookies in the oven for 25 minutes.
Cool the dessert and serve it with tea.

Delicious treat with honey

You will need:

a pinch of salt;
sesame - 35 gr;
almond flour - 0.15 kg;
nut paste - 100 gr;
baking powder dough - 3 gr;
honey - 125 gr.

Step-by-step instruction:

Combine salt, almond flour and baking powder in a large bowl.
Pour honey into a separate bowl and add nut paste to it, mix.
Now we combine the contents of both bowls and mix the mixture first with a fork.
A thick soft dough should form.
Tear off the dough in small pieces from the kolobok and form small balls out of them, no larger than a walnut.
Pour sesame seeds in a saucer and roll dough products in it.
Lay out on parchment paper. We flatten each of them with the bottom of the cup from above to a thickness of 0.5 cm.
We bake in the oven, heated to a temperature of 170 degrees for 15 minutes.
Carefully remove them from the baking sheet onto plates and serve cooled for tea. Bon appetit!

Almond Chocolate Cookies

Grocery list:

water - 18 ml;
powdered sugar - 310 gr;
dark chocolate - 100 gr;
egg whites - 4 pcs.;
dry instant coffee - 7 gr;
peeled almonds - 130 gr;
wheat flour - 50 gr;
cocoa powder - 200 gr.

Cooking step by step:

Pour the whites into the bowl and turn them into foam using a mixer.
Pour the icing sugar through a sieve and mix.
We combine cocoa, wheat flour, dry coffee in a separate bowl, pour water and mix the mass with a mixer for about 5 minutes.
Grind the chocolate pieces and peeled almonds in a blender or in a food processor.
We combine the proteins, cocoa mixture and ground almonds in a common bowl and mix.
Put a teaspoon of lumps of the resulting dough on a baking sheet. Line a baking sheet with parchment paper first.
It remains to bake them in an oven heated to 180 degrees for 15 minutes.

The consistency of the cream is homogeneous and smooth, and the taste is delicate, with a slight sour cream sourness. It keeps its shape well, is stable, does not float and does not wind for a long time. Suitable for layers of cakes, as well as for decorating cakes and cupcakes. Another plus of the recipe is ice cream on sour cream at a cost lower than on cream or cream cheese. Yes, and it is prepared in an elementary way, it is almost impossible to spoil it.

The preparation of the cream is divided into two stages: first you need to brew the base of sour cream, eggs, sugar and flour, and then combine with whipped butter. You will need a pack of good sour cream - you can use store-bought or rustic, the main thing is that it tastes good, without grains, with a fat content of 20% or more. And choose high-quality butter, without vegetable fats, then the cream will harden perfectly and keep its shape perfectly.

Total cooking time: 40 minutes
Cooking time: 15 minutes
Yield: 600 g

Ingredients

20% sour cream - 350 g
large chicken egg - 1 pc.
sugar - 110 g
vanilla sugar - 1 tsp
flour - 3 tbsp. l.
soft butter - 120 g

Cooking

Pour sour cream into a deep (heat-resistant) bowl, add sugar and vanilla sugar, beat in a large egg and immediately add flour. Products can be taken immediately from the refrigerator. Sweet tooth can increase the amount of granulated sugar to 130-150 g. If you use 110 g, then the taste of the cream will be moderately sweet.

Mix all ingredients thoroughly with a whisk until smooth. At this stage, you can use a mixer or a whisk, the main thing is that there are no lumps.

We put the bowl in a water bath - in a pan filled with boiling water, so that the water does not come into contact with the bottom of the bowl.

We boil the sour cream mass in a water bath, constantly stirring with a whisk. After about 15-20 minutes, you will see the cream thicken.

How to check that the cream is ready? Run a spoon along the bottom, there should be a clear line, as in the photo. Cool the custard mass to room temperature. So that it does not wind up, you need to either mix it often or tighten it with cling film “in contact”. You can speed up the process by placing the bowl over a bowl of ice.

Next, beat 120 g of butter in a mixer bowl - you need to get it out of the refrigerator in advance so that it has time to soften to room temperature. Never melt the butter! It should soften naturally.

Beat the butter for 3-4 minutes until fluffy. Then add 1 tablespoon of custard sour cream to the bowl, which has already cooled down. Beat continuously with a mixer.

When you enter the entire custard mass, the cream will turn out to be lush and homogeneous. We send the bowl to the refrigerator for 1 hour. As it cools, the cream will become more stable and easier to work with.

We shift the ice cream into a sleeve and use it for a layer of cakes and decorating confectionery. It is quite dense, perfectly holds its shape. Remember that the cream has a slight taste of sour cream, because it is used as the main ingredient, so combine it correctly. It is suitable for layering and leveling cakes, for decorating cupcakes and other baked goods. You can add chocolate chips, cherries, raspberries and other berries to the cream, tint with dyes. Happy culinary experiments!

Hi all. Today I will tell you the recipe for a universal cream, on the Internet it is gaining more and more popularity every day and there are a number of reasons for that. This is not even its taste, some people think it is sour, although for me it is not. This cream is called Plombir.

What is this cream, and why is it so popular? Firstly, it is universal, suitable for both layering in biscuit cakes and for leveling them, and you can also make beautiful caps for cupcakes from it. But perhaps its biggest plus is its economy.

I will say right away that I resisted this cream for a long time, for me it is tastier in the world. But, in my city, there is a problem with heavy cream, in order to buy it, you have to specially go almost to the other end of the city, and, of course, the price of these animal creams is not a little decisive factor. I don’t know about you, but we have half a liter of cream in the region of 200 rubles, a liter, respectively, 350-400. Since I make cakes once a week, and cream in an open package can be stored for only 3-5 days, and I can’t spend the whole pack at a time, this option is not very economical.

The cost of ice cream cream is several times less.

How to make ice cream for a cake at home recipe with photo step by step.

Ingredients:

sour cream 20% - 350 gr. (I had 25%)
sugar - 110 gr.
egg - 1 pc.
butter - 120 gr.
vanillin - 1.5 gr.
flour - 3 tbsp.

Cooking:

To begin with, I’ll say that we need butter at room temperature, so we take it out of the refrigerator in advance, 2 hours before cooking.

We put the saucepan on the stove, the cream is cooked in a water bath, so prepare a container in advance that will fit into this saucepan from above.

Next, in a smaller container, mix sour cream, egg, sugar, vanilla and flour. Be careful with vanillin, if you buy something different from what I have in the photo, then it’s better to add it on the tip of a knife, because I myself already spoiled the cream once, it became very bitter. At the moment I choose vanilla sugar, with it there is no such problem.

As soon as the water boils in the pan, we put our container on top and begin to simmer the mass until it thickens, stirring constantly. It took me only 5 minutes. But, this is with the option of 25% fat content of sour cream, at 20% the cream thickens much longer, you may need 15-20 minutes.

How to check that your cream is ready? If you draw a strip with a spoon, then the cream will not flow back. As in the photo. (After many trials with 20% sour cream, I’ll say that not everyone has such a density of the finished cream. If the trace of a finger drawn over a spoon with cream does not numb, then the cream is ready!)

Then, beat our butter and, gently, spoonful add our cooled cream to it, without ceasing to beat.

We beat everything until fluffy.

As a result, we get a very dense, stable cream. In it, as they say, there is a spoon.

You can easily paint it with dry or gel dyes and create beautiful hats on cupcakes or cupcakes, level the cake or decorate it with intricate roses using special nozzles. I put it in the layer of the cake. Together with it, he gave the vanilla biscuit a very delicate taste.

Here is a photo of a cake with this cream in the filling. The cake is aligned, the link to the cream is clickable, there is a recipe step by step. Biscuit here, you can also find the recipe by clicking on the name.

In conclusion, I want to say that this is a great alternative to cream cheese, I know many people, especially older people, who cannot understand the taste of cream cheese. And this cream just tastes creamy.

This portion of the cream is enough for me to layer a cake with a diameter of 18 or to level a cake of the same diameter and a height of 10 cm. If you want to use this cream both as a filling and as a finishing layer, then you need to prepare a double portion.

This cream is also great for decorating cupcakes. I especially love the combination with carrot cupcakes. It's insanely delicious! I advise everyone to try. You can find the recipe for these cupcakes here - Carrot Cupcakes.

Enjoy your meal.

You can feel the taste of Plombir ice cream on your tongue with the help of a cream, which I will talk about today. It is truly versatile because it is suitable for both lining cakes and for layering, and also holds its shape well and is suitable for cupcake hats. So, step by step cream recipe "Plombir", write down, remember, add to bookmarks!

Ingredients:

Yolks - 3 pcs.
Sugar - 130 g
Vanilla sugar - 1 sachet (10 grams). You can make a substitute for vanilla extract (1 tsp)
Flour - 2 tbsp. l.
Sour cream (fat content 20% and above) - 350 g. If you can use rustic sour cream, take it.
Butter - 200 g

How to make cream ice cream

Separate the whites from the yolks. Proteins can be frozen or cooked from them, and other desserts. Try to separate the proteins as carefully as possible so that not a single drop of yolk gets into them.

Beat the yolks with a mixer: first at low speed, then increase to maximum. When a homogeneous mass is obtained in a bowl, without ceasing to work with a mixer, add granulated sugar (130 g) in a thin stream.

All ingredients are indicated for my taste, taking into account the fact that I do not like oversweetening in pastries, including cream. You can change the proportions of sugar up / down, depending on how much you like sweet.

Add a small sachet of vanilla sugar for flavoring. Stir again with a mixer. If you use extract instead of vanilla sugar, pour it in now (1 tsp is enough)

Sift into cream 2 tbsp. l. flour and stir again so that there are no lumps.

Now you do not need to turn on the highest speed of the mixer, just mix the flour into the cream until smooth.

The next ingredient is sour cream. Choose oily (20% fat at least). I usually use the one in the photo. If you can get rustic sour cream - great! With it, the cream turns out even tastier (sourness is not as pronounced as with city sour cream).

Again, mix all the ingredients together. It is better not to remove the mixer to the side during the preparation of the cream.

The base for the custard is smooth, uniform, shiny. Many ice cream recipes use whole eggs, but in my opinion, cream with yolks tastes better. If you beat the yolks with sugar well, they become so light that it does not look like the yolks alone are used in the cream.

Brewing ice cream ice cream in a water bath

All the ingredients that we have mixed must be put in a water bath and brewed. To do this, pour water into a saucepan or saucepan (2-3 finger level), put on fire, bring to a boil and reduce heat to a minimum. Let it simmer slowly over low heat.

Pour the custard base for the cream into a bowl (metal or glass, but with a heat-resistant bottom), put in a water bath (the bottom of the bowl should not touch the water).

With constant stirring, boil the cream for 10-15 minutes. At first, the contents of the bowl will become very liquid, then it will begin to thicken. Stir vigorously, running a spatula along the bottom and walls so that nothing burns or sticks to the bowl.

When the cream begins to resemble semolina, turn off the heat and remove the bowl from the water bath.

The custard base for the cream is ready. Now it needs to cool down to room temperature. If you need to speed up the process, transfer the cream to another container.

While cooling, you need to stir the cream so that a crust does not form on top. Or it is worth covering with cling film in a contact way (the bag or film should touch the cream closely).

The contact storage option is shown in the photo.

Put butter (200 g) in a separate bowl. To make it soft, take it out of the refrigerator in advance. Look at the photo: high-quality oil melts evenly and never “flows”.

Using a mixer, beat the butter until white (it will become slightly larger and fluffier).

Now for 1 tbsp. l. add the custard base to the cream, stirring each time until smooth.

As a result, you will get a homogeneous, delicate cream that needs to be cooled before use. To cool the ice cream delicacy, one hour in the refrigerator is enough. On the sides of the cake, you can make various curly patterns with this cream: it will not leak and hold its shape well, including on cream caps on cupcakes.

The cream tastes like melted Plombir ice cream, its creamy and delicate taste goes well with biscuit cakes and any other desserts.

Attention! Despite the fact that there is a lot of oil in the cream, when it comes into contact with the meringue cake, it will wet it! Therefore, it is not suitable for a layer of cakes with crispy meringue cakes.

There are several options for ice cream, one of the easiest ways I told today. Write if you liked the cream, its preparation, what desserts did you use it for? I am very interested in your opinions, reviews, responses. Share photos of prepared sweets in the comments. If you have any questions, please ask, I'm happy to answer!

Cream on cupcakes in the photo:

Bon appetit!

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