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Today I am preparing butter and honey cream, using the custard method. According to this recipe, the cream comes out with a bright aroma of honey. Honey cream is easy to work with, it is textured, easy to apply and has a rich creamy honey taste. It can be used to decorate confectionery, decorate cakes, and also fill cakes. And if you freeze the product, you get a very aromatic creamy honey ice cream, which I sometimes sprinkle with pistachios and surprise my sweet tooth.
Ingredients:
- Cream - 700 g.;
- Honey - 150 g.;
- Eggs - 3 pcs.;
- Flour - 70 g;
- Sugar - 50 g.;
- Starch - 10 g;
- Salt - a pinch.
Preparation:
I pour starch into the flour. Mix the dry ingredients briefly.
I add the flour mixture to the eggs. I mix with a whisk to get a homogeneous consistency, without lumps. Here it is.
I put sugar, salt and honey in a saucepan with cream. I stir the cream and custard base until it boils, but do not boil. As soon as the first bubbles began to appear, the custard base is ready.
Continuously stirring the egg-flour mixture, carefully pour the custard base into it.
Pour the cream-egg mixture back into the pan. I intensively knead the custard with a manual whisk over low heat. The custard begins to thicken very quickly, which indicates its readiness. I continue to knead the base, without turning off the heat, for another two minutes, so that the custard cream becomes like a thick semolina porridge.
This is how it should be.
I put all the custard in a separate container. I cover the cream in contact and remove it to cool first at room temperature, and then in the refrigerator for at least 8 hours.
After the refrigerator, the custard cooled and thickened. I knead the honey cream at medium revolutions of the mixer until a textured form is obtained. This is a glossy, creamy-honey cream that does not fall off the mixer blades.
Cream-honey cream is such a delicious cream that I recommend trying it when preparing cakes, eclairs, pies and other confectionery.
