WHIPPED CREAM or CRÉME CHANTILLY:
The most widely used filling used in bakery is actually double cream with a fat content of about 35 % to which 100 – 200 gms of castor sugar is added and whipped into a foam. There are a variety of flavours that can be added to whipped cream like Vanilla, kirsch, rum etc, based on the requirement. There are a few precautions to be noted while whipping cream. They are as follows:
Ideally the cream should be at least one day old. Very fresh cream does not whip well.
Chill the cream and all equipment thoroughly, especially in hot weather. Cream that is too warm will curdle easily.
For whipping use the whisk attachment in the machine and use at medium speed.
Add the cream when the cream is three-fourths whipped, because the sugar decreases the stability and makes the cream harder to whip.
Do not over whip the cream, as this will make it grainy in appearance and it will separate into butter and whey i.e. it will curdle.
Cream to be folded into other ingredients should be slightly under-whipped. This is because the action of folding also whips up the cream.
Fold in flavouring ingredients at the end after the cream is whipped.
Store the cream covered, in a refrigerator.
In very hot weather the cream can be stabilized by adding a commercial stabilizer or gelatin. 10 gms gelatin can be added for every litre of cream.
The most widely used filling used in bakery is actually double cream with a fat content of about 35 % to which 100 – 200 gms of castor sugar is added and whipped into a foam. There are a variety of flavours that can be added to whipped cream like Vanilla, kirsch, rum etc, based on the requirement. There are a few precautions to be noted while whipping cream. They are as follows:
Ideally the cream should be at least one day old. Very fresh cream does not whip well.
Chill the cream and all equipment thoroughly, especially in hot weather. Cream that is too warm will curdle easily.
For whipping use the whisk attachment in the machine and use at medium speed.
Add the cream when the cream is three-fourths whipped, because the sugar decreases the stability and makes the cream harder to whip.
Do not over whip the cream, as this will make it grainy in appearance and it will separate into butter and whey i.e. it will curdle.
Cream to be folded into other ingredients should be slightly under-whipped. This is because the action of folding also whips up the cream.
Fold in flavouring ingredients at the end after the cream is whipped.
Store the cream covered, in a refrigerator.
In very hot weather the cream can be stabilized by adding a commercial stabilizer or gelatin. 10 gms gelatin can be added for every litre of cream.
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