Custard rau "Napoleon": zaub mov txawv nrog cov duab

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Yuav ua li cas ua noj custard rau "Napoleon"? Nws sawv cev li cas? Hauv tsab xov xwm no, peb yuav teb cov lus nug no kom ntxaws ntau li ntau tau. Txhua tsev neeg muaj tsawg kawg yog ib tus neeg nyiam khoom qab zib. Feem ntau, cov me nyuam mos thiab cov poj niam raug kev txom nyem tsis muaj zog. Yog lawm, thiab cov txiv neej qee zaum tsis nco qab saj cov khoom qab zib qab. Peb xav kom koj paub ib co zaub mov txawv rau custard rau "Napoleon". Koj tuaj yeem siv nws rau lwm yam khoom ci.

Vanilla cream

Xav txog vanilla custard rau Napoleon. Txhawm rau tsim nws, siv:

• hmoov - 4 diav loj;
• 200g nyuj butter;
• 300 g hmoov qab zib;
• vanilla qab zib - 1/2 tsp;
• mis - 250g

No custard nrog mis nyuj rau "Napoleon" ua noj zoo li no:

1. Muab ib nrab ntawm cov mis nyuj nrog hmoov kom tsis muajpob.
2. Muab cov mis nyuj seem nrog vanilla qab zib, muab tso rau ntawm hluav taws me me thiab boil.
3. Thaum cov kua mis pib boil, ncuav nyob rau hauv cov hmoov sib tov sib tov nyob rau hauv ib tug nyias kwj thaum stirring.
4. Txuas ntxiv do, coj mus rau boil (sib tov yuav tsum thicken), tshem tawm ntawm tshav kub thiab refrigerate.
5. Tsib nyuj mos butter nrog hmoov qab zib thiab sib tov nrog cream.

Tam sim no nthuav tawm cov qab zib qab ntawm cov ncuav.

Thiab yuav ua li cas ua noj custard cream rau "Napoleon"? Siv:

• 3 yolks;
• 200g tsiaj roj;
• ob peb tablespoons hmoov;
• ib nrab khob qab zib;
• milk - 285 ml.

No Napoleon custard yuav tsum tau npaj raws li hauv qab no:

1. Mash lub qe qe nrog suab thaj thiab sib tov nrog cov hmoov nplej sifted. Tom qab ntawd, txuas ntxiv do, ncuav nyob rau hauv cov mis nyuj txias (175 g) ntawm no thiab coj lub loj mus rau tib hom.
2. Kub cov mis nyuj (110 g) tshaj qhov kub nruab nrab. Thaum nws pib boil, ncuav lub qe-mis nyuj sib tov rau nws nyob rau hauv ib tug nyias kwj. Nqa mus rau ib lub boil, stirring tas li kom lub loj tsis hlawv. Tshem tawm ntawm tshav kub, txias.
3. Nyob rau hauv lub khob txias txias, maj mam ntxiv mos nyuj butter, ntaus nrog ib tug tov.

Thov cov nplaum nplaum rau ntawm cov ncuav mog qab zib.

YClassic cream

Tsis muaj coob tus neeg paub yuav ua li cas ua custard classic rau Napoleon. Koj yuav tsum muaj:

• ob peb qe;
• peb diav hmoov;
• liter mis;
• ib khobqab zib;
• 200g tsiaj roj.

Daim ntawv qhia custard classic rau "Napoleon" suav nrog cov kauj ruam hauv qab no:

1. Muab qe, qab zib thiab hmoov nplej rau hauv saucepan, grind rau tib hom loj.
2. Maj mam ntxiv mis nyuj rau qhov sib tov. Yog tias koj maj nrawm, ncuav tag nrho cov mis nyuj rau hauv peb pawg thaum nplawm. Yog tias koj muaj sijhawm ntau, ncuav ob peb diav, nplawm tas li.
3. Tom ntej no, muab qhov tshwm sim tsis muaj ib lub pob rau ntawm qhov hluav taws kub maj mam thiab, nplawm, coj mus rau boil.
4. Thaum nws boils, tshem tawm ntawm tshav kub, txias.
5. Hauv qab zib txias, ntxiv ob tablespoons ntawm mos nyuj butter, whisking kom huv si. Yog li ntawd, koj cov kua nplaum yuav tig tawm lub teeb thiab airy.

Vanilla Buttercream

Peb nthuav qhia rau koj mloog lwm daim ntawv qhia zoo rau custard rau "Napoleon" hauv mis nyuj. Koj yuav xav tau:

• ob qe lossis peb yolks;
• 0.5L mis nyuj;
• 50g tsiaj roj;
• 1 tsp vanilla qab zib;
• peb art. l. hmoov nplej los yog hmoov nplej;
• 180g qab zib;
• cream (35%) - 150 ml (tuaj yeem hloov nrog 200 g nyuj butter).

Peb nthuav qhia rau koj mloog hauv daim ntawv qhia rau custard rau "Napoleon" nrog daim duab. Nws qhia txog cov txheej txheem ua noj hauv qab no:

1. Ncuav mis rau hauv saucepan, ntxiv vanilla qab zib thiab ib nrab ntawm cov suab thaj dawb. Muab tso rau ntawm hluav taws maj mam thiabboil.
2. Tshem tawm ntawm tshav kub thiab refrigerate.
3. Nyob rau hauv ib lub tais nyias, tso cov qab zib, hmoov txhuv nplej siab los yog sifted hmoov, sib tov txhua yam kom zoo thiab ncuav me me rau hauv qhov txias, nplawm.
4. Muab cov khoom sib tov rov qab rau hauv hluav taws, boil thaum stirring. Yog tias koj siv cov hmoov nplej, tshem tawm ntawm lub qhov cub kom sai li sai tau thaum nws thickened. Yog tias koj noj cov hmoov txhuv nplej siab, tom qab boiling, qeeb rau ob peb feeb. Los ntawm txoj kev, lub cream hloov tawm tastier ntawm pob kws tshaj li ntawm qos yaj ywm los yog hmoov. Tab sis nws yuav tsum tau sifted los ntawm ib tug sieve kom tsis muaj lumps.
5. Ntxiv cov nyuj butter rau tib hom loj, tuav kom zoo thiab muab tso rau qhov txias. Yog tias koj npog tag nrho cov qab zib nrog cellophane, ces lub crust yuav tsis tsim rau nws.
6. Xa khoom qab zib txias rau 5 teev lossis hmo ntuj hauv lub tub yees.
7. Tom ntej no, nplawm cov nplaum txias nrog lub tov kom txog thaum foamy thiab sib tov nrog cream. Yog hais tias siv nyuj butter, soften nws, ntaus nrog ib tug tov kom txog thaum fluffy thiab homogeneous. Whisking tas li, quav hauv cov cream. Whisk txhua yam ntxiv thiab koj tuaj yeem smear lub ncuav mog qab zib.

Nrog walnuts

Peb caw koj los kawm ib daim ntawv qhia tshwj xeeb (nrog duab) rau Napoleon custard. Lub sijhawm no peb yuav ua noj nws nrog walnuts. Koj yuav xav tau:

• ib qe;
• milk (1 khob);
• 300g tsiaj roj;
• sugar (1 khob);
• ib thiab ib nrab st. l. hmoov;
• ob peb daim duab. l. walnuts;
• ib pinch ntawm vanillin.

Caw no cream li no:

1. Yuav qe nrog qab zib. Xa vanillin, mis nyuj thiab hmoov mus rau qhov sib tov, sib tov kom txog thaum sib tov.
2. Muab qhov loj rau nruab nrab kub thiab, nplawm, boil.
3. Tshem tawm ntawm qhov cub thiab txias.
4. me ntsis toast cov txiv ntseej, khiav los ntawm rab riam.
5. Xa cov nyuj mos mos thiab cov txiv ntseej crushed rau hauv cov nplaum nplaum, tuav txhua yam kom huv si.

Siv cream raws li qhia.

YSimple cream

Cia peb kawm seb yuav ua li cas ua noj qab zib rau "Napoleon" custard los ntawm yam tsawg kawg nkaus ntawm cov khoom. Siv:

• ob peb qe;
• khob qab zib;
• ob khob mis;
• peb art. l. hmoov.

Npaj cov cream zoo li no:

1. Tuav tag nrho cov khoom xyaw nrog lub tov kom txog thaum tib hom loj thiab tso rau ntawm hluav taws maj mam.
2. Nyob, nplawm, txias thiab nplawm dua.

Thiab cov nplaum no tau npaj zoo li no:

1. Mix hmoov, ib khob mis nyuj thiab qe nyob rau hauv ib lub tais, tuav kom txog thaum tus.
2. Nyob rau hauv lwm lub thawv, muab cov suab thaj nrog cov mis nyuj ntxiv thiab muab tso rau hluav taws.
3. Thaum huab hwm coj boils, ncuav lub qe-mis nyuj rau nws nyob rau hauv ib tug nyias kwj. Nqa mus rau ib lub boil, stirring tas li.
4. -Tub yees thiab ntaus zoo dua.

Nrog txiv ntseej

Yuav tsim cov qab zib no, noj:

• 100g tsiaj roj;
• ib qe;
• mis nyuj - 250g;
• ob peb daim duab. l. hmoov;
• Pine txiv ntoo;
• ib nrab ntawm cov mis nyuj condensed;
• ob diav qab zib;
• vanillin (yeem).

txheej txheem ua noj:

1. Muab mis nyuj nrog hmoov, vanilla, qe thiab qab zib, do kom txog thaum tus.
2. Nyob rau nruab nrab kub, boil, stirring tas li, txias.
3. Xa cov mis nyuj khov thiab mos nyuj butter rau hauv qhov txias txias, tuav txhua yam zoo dua.
4. Nyem ci cov ntoo thuv, zom thiab xa mus rau cov nplaum ua tiav.

Nrog mis nyuj sib nraus

Tau:

• 100g tsiaj roj;
• ob peb tsp hmoov;
• khob mis;
• 200 g condensed mis nyuj;
• 2 tsp qab zib;
• vanilla (yeem).

No cov khoom qab zib qub yog npaj raws li hauv qab no:

1. Ncuav mis rau hauv ib lub thawv cais, ntxiv hmoov thiab qab zib, sib tov thiab muab tso rau ntawm hluav taws maj mam.
2. Boil, stirring tas li, txias.
3. Ntxiv mis condensed thiab soft butter rau cream, tuav txhua yam ntawm kev kub ceev. Koj tuaj yeem ntxiv vanilla ntawm no yog tias koj nyiam.

Cov cream no yooj yim ua, muag heev thiab qab. Nws tuav nws cov duab zoo kawg nkaus, yog li nws yog qhov tsim nyog rau decorating ncuav qab zib thiab khoom qab zib. Siv:

• khob dej;
• ob tablespoons hmoov;
• 1 khob qab zib;
• Vanilla qab zib - 10 g;
• 250g tsiaj roj.

Npaj cov qab zib zoo tshaj plaws li no:

1. Txiav cov butter rau hauv daim thiab sib tov nrog vanilla qab zib.
2. Muab qab zib thiab ib nrab khob dej rau hauv saucepan, kub ntawm qhov cub, nplawm tas li, kom cov suab thaj yaj tag.
3. Ncuav hmoov nplej nrog ib nrab khob dej thiab do kom txog thaum tus.
4. Qhia cov hmoov sib tov rau hauv cov kua qab zib kub thaum nplawm.
5. Cua qhov sib xyaw ua ke rau lub xeev ntawm cov qaub nplaum tuab. Do thaum tag nrho cov txheej txheem tsim khoom.
6. Tshem tawm ntawm tshav kub thiab txias kom txog 50 ° C.
7. Muab cov nplaum nplaum nrog butter sib tov thiab tuav nrog lub tov los yog nplawm kom txog thaum tau txais cov pob dawb dawb.

Siv cov nplaum no rau txheej ncuav mog qab zib, sau eclairs thiab ua tiav pastries.

Cream "Charlotte"

Qhov no qab zib me ntsis, airy thiab lub teeb cream yog ceev thiab yooj yim los npaj, zoo meej rau pastries thiab ncuav mog qab zib. Koj yuav xav tau:

100 ml (100 ml);

200g tsiaj roj;

ob peb qe;

diav cognac;

vanilla qab zib (10 g);

3\4 khob qab zib.

Koj tuaj yeem ua cov nplaum nplaum no los ntawm kev ntxiv cocoa rau nws. Yog li, ntawm no yog cov txheej txheem tsim khoom hauv qab no:

1. Beat the sugar with the egg.
2. Phos mis rau hauv lub qe sib tov. Koj muaj peev xwm boil nws thiab, nplawm zog, ncuav nyob rau hauv ib tug nyias kwj.
3. Nqa cov mis nyuj-qe kom npau, nplawm tas li (koj tuaj yeem boil rau ob peb feeb). Txias rau chav sov.
4. Tsib butter rau 10 vib nas this thiab, txuas ntxiv mus, me meNtxiv cov qe mis syrup hauv batch.

Cov qab zib tiav yog du thiab sib tw, tuav nws cov duab zoo.

Cream tsis muaj roj

Daim ntawv qhia qab qab no, rog tsawg, tuab tuab custard yuav tsum tau tshawb xyuas los ntawm txhua tus. Siv:

• sugar - ib thiab ib nrab iav;
• mis - 1.2 l;
• ib teaspoon hmoov;
• 4 qe;
• qos yaj ywm starch - peb tbsp. l.

Caw cov khoom qab zib zoo li no:

1. Grate qe nrog qab zib. Sib tov cov hmoov nplej thiab hmoov nplej, do.
2. YNqa cov mis nyuj rau boil thiab ncuav nyob rau hauv lub npaj sib tov, do.
3. Ua kom kub nruab nrab, nplawm tas li. Txoj kev no koj tuaj yeem zam kev kub hnyiab.
4. Simmer kom txog thaum lub cream thickens, li 5 feeb.
5. Tshem tawm ntawm tshav kub thiab refrigerate.

YChocolate cream

Yuav tsim cov qab zib no, noj:

• chocolate - 100 g;
• ob peb qe;
• 0.5L mis nyuj;
• khob qab zib;
• ob diav hmoov loj.

Npaj cov qab zib no raws li hauv qab no:

1. Crack ob qe rau hauv ib lub tais, ncuav rau hauv ib co mis nyuj.
2. Ntxiv hmoov thiab do kom txog thaum tus.
3. Xa cov mis nyuj rau hauv saucepan moistened nrog dej txias, ntxiv qab zib.
4. Ntxiv chocolate thiab boil thaum stirring. Koj tuaj yeem hloov chocolate nrog cocoa (4 tablespoons) thiab qab zib (4 tablespoons).
5. Muab cov mis nyuj sib tov nrog qe sib xyaw, do.
6. Muab qhov loj rau ntawm qhov hluav taws kub me me thiab kub kom txog thaumtsos ntawm thawj npuas thaum nplawm.
7. Muab cov qab zib ua tiav nrog lub tov kom ua kom homogeneous. Xa mus rau chav txias.

Cold cream koj tuaj yeem nplawm nrog nyuj butter.

Kream "Patisser"

no yog ib hom custard. Los ntawm Fabkis, lo lus "patisser" yog txhais ua "confectioner". Txhawm rau tsim qhov kev kho mob no, koj yuav tsum muaj cov khoom xyaw hauv qab no:

• 100g qab zib;
• 30g tsiaj roj;
• 350 ml mis nyuj;
• ob peb qe qaib;
• starch (30 g);
• vanilla qab zib - ob teaspoons;
• ib pinch ntsev.

Cov tshuaj nplaum no tsis yog siv los sau cov ncuav qab zib thiab qhaub cij. Nws kuj tau txais kev noj zaub mov ntawm nws tus kheej. Nws kuj feem ntau ua lub hauv paus rau ntau yam khoom qab zib. Yog li ua raws li cov kauj ruam no:

1. Ncuav 50 g suab thaj, ntsev, hmoov txhuv nplej siab rau hauv ib lub tais, do.
2. Nco hauv 100 ml mis nyuj, do dua.
3. Crack lub qe, do dua.
4. Ncuav cov mis nyuj ntxiv rau hauv lub lauj kaub, ntxiv qab zib (50 g), sib tov thiab boil. Tshem lub lauj kaub los ntawm tshav kub.
5. Nyob rau hauv ib tug nyias kwj, nplawm, ncuav mis nyuj kub rau hauv lub qe-qab zib pawg. Hloov qhov sib tov rau hauv lub lauj kaub.
6. Ciav pawg kom tuab, nplawm nrog nplawm.
7. Ntxiv nyuj butter, vanilla qab zib thiab do dua.
8. Hloov cov qab zib mus rau lwm lub thawv, npog nrog cellophane thiab refrigerate.

Yog tias koj khov cov tshuaj no, koj yuav ua tiavice cream zoo heev. Noj nrog txaus siab!