Sweet Kitchen - AROMATIC oil cream

Sweet Kitchen
AROMATIC oil cream
Protein CREAMS
KEY Custard
AROMATIC Custard
KEY butter cream
Sour cream and butter cream

AROMATIC oil cream

At the end of any basic whipping cream was prepared according to the recipes 1-5, various materials may be added, basified creams variety of flavor and fragrance. The reducible recipes flavored creams additive calculated on the main portion of a cream, prepared from 100 g of an oil. If the actual main portion of the cream will be more or less, respectively, should be changed and the size of additives aromatics.

6. CREAM OIL APRICOT

Skip to main butter cream add 1 tbsp. spoon apricot liqueur and apricot liqueur or syrup from apricot jam Apricot Jam: amber bank . Touch up the cream in orange.

7. Pineapple CREAM OIL

Skip to main butter cream add 1 tbsp. spoon the syrup of canned pineapple, yellow tint, and mix well until a uniform color

8. OIL ORANGE CREAM

Skip to main butter cream add the juice of half an orange and the juice from the orange peel, you can return it add 1 tbsp. a spoonful of orange liqueur. Orange tint What color blends orange: bold and calm combination

9. CREAM OIL BENEDIKTINOVY

Skip to main butter cream add 1 tbsp. spoon liqueur Benedictine, paint pistachio cream in color and mix well.

10. OIL VANILLA CREAM

Skip to main butter cream add 1 tbsp. a spoonful of vanilla liqueur and vanilla sugar and 2 or 2-3 drops of vanilla essence. Color cream white.

11. OIL CREAM CHERRY

Skip to main butter cream add 1-2 tbsp. tablespoons cherry juice squeezed from cherries, and 1 tbsp. spoon cherry liqueur or cherry brandy, cherry syrup or jam. Touch up in pink.

12. OIL STRAWBERRY CREAM

Skip to main butter cream add 1-2 tbsp. spoon the juice squeezed from strawberries, strawberry syrup or jam. Touch up in pink.

13. OIL STRAWBERRY CREAM

Skip to main butter cream add 1-2 tbsp. spoon the juice squeezed from strawberry syrup or strawberry jam, or 1 tbsp. spoon strawberry liqueur. Touch up in pink.

14. BRANDY CREAM OIL

Skip to main butter cream add 1 tbsp. a spoonful of brandy and mix well.

16. OIL CREAM COFFEE

Skip to main butter cream add 1 tbsp. a spoonful of coffee liqueur or coffee liqueur, prepared on a teaspoon of natural coffee. If this would be a light cream, add zhzhenki.

16. OIL LEMON CREAM

Skip to main butter cream add the juice of half a lemon and lemon zest and 1 tbsp. a spoonful of lemon liqueur, lemon or tinctures, or 2-3 drops of lemon essence. Yellow tint.

17. CREAM OIL CRIMSON

Skip to main butter cream add 1-2 tbsp. spoon the juice squeezed from fresh raspberries or raspberry syrup, jam. Cream pink tint, and add food grade acid taste.

18. CREAM OIL tangerine

Skip to main butter cream add 1-2 tbsp. spoon the juice squeezed out of mandarin, zest and juice of one tangerine. Cream tint of orange color and adding food grade acid to taste.

19. CREAM OIL HONEY

Skip to main butter cream add 2 teaspoons of honey and mix well.

20. OIL ALMOND CREAM

Skip to main butter cream add 2 tbsp. spoon roasted, peeled, melkorastertogo almonds or 3-4 drops of almond essence. Cream mix well.

21. NUT OIL CREAM

Skip to main butter cream add 3 tbsp. tablespoons peeled, roasted, melkorastertyh orehovObzharennye nuts, mince. Cream mix well. To improve the taste of cream, you can add 1 tbsp. spoon fragrant liqueur or New Year's. Dye Cream zhzhenkoy in walnut color.

22. OIL praline cream

Skip to main butter cream add 2 tbsp. spoon iralinovoy weight and beat a spatula to obtain a homogeneous cream. To prepare praline masses need the following products: 1 tbsp. Spoon nuts, 2 tablespoons. spoons of sugar, 1 tbsp. Spoon almonds 4 teaspoons of cocoa powder. Praline mass is prepared in the following manner. Toast the nuts (kernel) and shelled almonds in the oven until golden brown; remove the husk, rubbing the nuts between your hands. Roasted nuts, almonds and sugar to put in a small (untinned) pan, put on low heat and stir with wooden spatula, until the sugar has dissolved and will not get a light yellow color What color is combined yellow: Armed and Fabulous . Hot sticky mixture gently (not scalding) lay on a lightly greased baking sheet or dish and refrigerate. After cooling, the mixture will turn into a glassy solid lump. Crushed in the mortar and pass several times through a meat grinder with the grid. Missing mass penultimate time, add the cocoa powder. Put finely grated praline mass distribution in a tightly sealed glass jar, from which to take the weight as needed.

23. OIL PINK CREAM

Skip to main butter cream add 1 tbsp. spoon pink liqueur or a drop of rose oil. Cream mix well and painted in pink.

24. CREAM OIL Roma

Skip to main butter cream, add 3-4 drops of rum essence or 1 tbsp. a spoonful of rum and stir well.

25. OIL pistachio cream

Skip to main butter cream add 2 tbsp. tablespoons chopped pistachios treated and mix well.

26. OIL CREAM TEA

Skip to main butter cream add 2 tbsp. spoon tea infusion and mix well.

27. OIL CREAM blackcurrant

Skip to main butter cream added at the end of beating 1-2 tbsp. spoon the juice squeezed from fresh black currant or 1 tbsp. spoonful of blackcurrant liqueur, brandy or cream. Add acid taste and cream stain pink.

28. CREAM OIL SHARTREZNY

Skip to main butter cream add 1 tbsp. spoon Chartreuse and tint in the color of pistachio.

29. OIL CHOCOLATE CREAM

Skip to main butter cream add 1 tbsp. aroseyannogo spoonful powder 50g cocoa or chocolate. Chocolate in a cup of warm over low heat until liquid and stir quickly with cream.

30. OIL CREAM APPLE

Skip to main butter cream add 1 tbsp. a spoonful of apple liqueur and 2 tablespoons. spoons natural juice added to taste food acid and mix well.