Classic protein cream
- Proteins: 0 g
- Fats: 0 g
- Carbohydrates: 100 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
Pastry chefs love protein cream because it's delicious, airy, and delicate, and its ingredients are simple and affordable. It can be used to decorate pastries and to fill éclairs, tubes, and tarts.
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Sugar220 G
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Egg whites108 G
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Water50 ml
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Vanilla powderto taste
Prepare the ingredients. The eggs and utensils should be cold.
Pour water into a saucepan and bring to a boil. Add sugar to the boiling water and simmer over medium heat for about 15 minutes. You can test the syrup's readiness by dropping a drop onto a spoon and rolling it into a soft ball.
Separate the whites from the yolks. Save the yolks; you won't need them. It's crucial that the yolk separates completely, without getting into the whites.
While the syrup is cooking, begin whipping the egg whites until they've doubled in volume by 5-6 times. The mixture will become thick and not runny.
Pour the hot syrup into the bowl with the egg white mixture in a thin stream, continuing to beat for about 15 minutes until it cools.
The cream should be smooth, glossy, and dense, clinging well to the whisk and the sides of the bowl. This cream is easy to decorate with a pastry bag—it holds its shape well, doesn't spread, and, of course, is delicious.
- 2 hours
- 198 kcal
- 730
- 25 min
- 303.6 kcal
- 319
- 20 min
- 150.5 kcal
- 1239
- 1 hour
- 268.8 kcal
- 853
- 50 min
- 547 kcal
- 700
- 50 min
- 211 kcal
- 2525
- 20 min
- 208.0 kcal
- 9350
- 30 min
- 298.4 kcal
- 373