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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №074 Cream "Glace" → basic recipe → Home

Homemade recipe №074 Cream "Glace" basic recipe

№074 Cream "Glace" basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up177.61 287.59 42.00 171.40 
Granulated sugar177.61 287.59 42.00 171.40 
Chicken eggs [chicken egg] [2]106.57 172.56 25.20 102.84 
Vanilla powder1.77 2.87 0.42 1.71 
Cognac or dessert wine0.89 1.44 0.21 0.86 
Total464.45 752.06 109.83 448.21 
Output
List of recipes

Description: ** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of yellow color, well retaining its shape.
Manual: Eggs are beaten in a whisk machine, first at low speed, then at high speed for 20-25 minutes. Add hot sugar syrup in a trickle to the whipped mass and beat until the mass cools to a temperature of 26-28 ℃.
Combine the prepared mass with preliminary whipped butter and beat for another 5-10 minutes until a homogeneous thick mass is obtained. At the end of whipping, add cognac or dessert wine and vanilla powder.
To prepare sugar syrup, granulated sugar and water in a ratio of 4: 1 are boiled down to a temperature of 118–120 ℃ (test for a weak ball).

№074 Cream "Glace" (basic recipe) included in recipes:

№314 Pastry "Basket" with cream and fruit from compoterecipe No. 4
No. 117 Cake "Abricotin"recipe No. 3
№339 Pastry "Tube" with creamrecipe No. 5
No. 279 Biscuit cake with protein cream, glazed with lipstickrecipe No. 3
№313 Pastry "Amateur basket"recipe No. 3
No. 281 Glazed biscuit cake with creamrecipe No. 4
# 333 Creamy Puff pastryrecipe No. 3
№361 Pastry "Moscow"recipe No. 3
No. 266 Biscuit cake with butter cream (sliced)recipe No. 3
№289 Pastry "Pesochny" with fruit filling and cream (sliced)recipe No. 5
No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)recipe No. 4
No. 353 Pastry "Air" with creamrecipe number 2
No. 356 Pastry "Air" with cream (double)recipe No. 3
№315 Pastry "Korzinochka" with cream and fresh fruitrecipe No. 3
# 365 Pastry "Potato" sprinkledrecipe No. 3
No. 366 Glazed "Potato" cakerecipe No. 3
№159 Cake "Puff with cream"No. 159b
№288 Pastry "Shortbread" with cream (sliced)recipe No. 6
№312 Pastry "Basket" with protein creamrecipe No. 3
# 317 Pastry "Korzinochka" with cream and fruit fillingrecipe No. 4
No. 355 Dahlia air cake with creamrecipe No. 3
№001 Biscuit-cream cakerecipe No. 3 (Glasse cream)
No. 290 Pastry "Pesochny", glazed with lipstick, with cream (sliced)recipe number 2
No. 341 Pastry "Tube" with sprinklingrecipe No. 5

Recipe on №074 Cream "Glace" contained in handbooks:

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