Protein cream for wafer rolls
- Proteins: 6 g
- Fats: 14.9 g
- Carbohydrates: 42.4 g
- Total time:
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Complexity:
It will work even if you're making it for the first time. Not just this dish, but your first time ever.
- Number of servings: 1
Custard is an incredibly delicious filling option for icing tubes. It's incredibly easy to make, resulting in a beautiful, snow-white, voluminous, and stable mixture.
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Egg white4 pcs
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Sugar240 G
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Lemon juice2 tsp
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Salt1 pinch
We check the availability of the necessary ingredients.
Place the egg whites in a clean, dry container.
We try to make sure that the whites are absolutely clean, without a drop of yolk.
Add salt and lemon juice to the egg whites. Beat the mixture thoroughly with a mixer at medium speed until fluffy.
Once foam appears, add sugar. Add it in small portions, whisking continuously. Beat for about 5 minutes, until the mixture becomes quite thick.
Pour water into a saucepan and bring to a boil. Remove from the heat and place the bowl with the future cream in it, making sure the bottom of the bowl touches the water.
Beat the whites in a water bath for a few more minutes.
Beat until you get a thick mass that holds its shape well.
The finished cream does not fall and is very pleasant to work with.
The cream is smooth, shiny and uniform in structure, perfect for filling tubes.
- 2 hours
- 372.1 kcal
- 673
- 1 hour
- 209.4 kcal
- 744
- 2 hours 40 minutes
- 386.5 kcal
- 622
- 40 min
- 154 kcal
- 274
- 20 min
- 542 kcal
- 291
- 10 min
- 329.9 kcal
- 3695
- 2 hours
- 198 kcal
- 730
- 20 min
- 542 kcal
- 405