Крем заварной с маскарпоне и маслом. Рецепт с фото
Заварной крем бывает разный, хотя основа примерно одинаковая во всех рецептах. Сегодня покажу, как сделать воздушный крем для десертов и тортов с добавлением сыра маскарпоне и сливочного масла. Стоит признать, что со сливочным маслом крем получается вкуснее, чем просто с маскарпоне. Но надо быть аккуратнее, чтобы крем не расслоился и не стал крупитчатым.
Для приготовления крема вам потребуется:
- молоко — 500 мл
- яйца — 2 шт.
- сыр маскарпоне (или любой сливочный) — 200г
- масло сливочное — 200г
- сахар мелкий — 200г
- крахмал кукурузный (или мука) — 2 ст.л.
- соль — щепотка
- сахарная пудра — по вкусу
- ванильный сахар (или лимонная цедра, ванильная эссенция, коньяк) — по вкусу.
дополнительно:
Рецепт крема:
В ковш или кастрюлю подходящего объема растереть венчиком или миксером яйца с сахаром и щепоткой соли.
Следом добавить кукурузный крахмал (или муку), хорошо размешать венчиком, чтобы не было комочков.
Влить в эту смесь молоко и поставить на небольшой огонь.
Размешивая, чтобы крем не пригорел, варить на слабом огне до появления первых бульков.
Для проверки готовности заварной основы для крема проведите пальцем по ложке, которой размешивали крем. Если на на ней останется четкий след, который держится и не затекает, то крем готов.
Если вдруг при варке крема в нем образовались комочки, то протрите его через металлическое сито.
Затянуть посуду пищевой пленкой, чтобы пленка вплотную прилегала к слою заварного крема. Дать крему остыть сначала при комнатной температуре, а затем можно поставить в холодильник.
Заранее достать из холодильника крем маскарпоне и сливочное масло. Сыр, масло и заварная основа должны быть одной температуры.
Сыр маскарпоне взбить венчиком.
Небольшими порциями добавлять к маскарпоне сливочное масло, взбивая венчиком.
Масса должна стать однородной и воздушной.
Когда маскарпоне со сливочным маслом и основа для заварного крема станут одной температуры, добавлять в крем по 2 ст.л. заварной основы, каждый раз взбивая миксером. Делать это надо аккуратно, чтобы не крем не расслоился, а получился гладким и однородным. В результате заварной крем с сыром маскарпоне и сливочным маслом получится довольно плотным. Подавать его как десерт или использовать дальше для сборки тортов и пирожных. Приятного аппетита!
Advanced reading here!
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