Swiss meringue cream for baskets. Shortcrust pastry with protein cream (Swiss meringue)

SHORT DOUGH BASKETS WITH PROTEIN CREAM (Swiss meringue) Author: Angela Son Crumbly, tender, shortbread dough for baskets, tarts, tartlets Ingredients: (All products at room t!) 250 g butter 50-100 g fine sugar or powdered sugar 2 eggs 400-450 g flour 50 g any starch a pinch of salt Preparation. Mix flour (400 g) with starch and salt. We sift. Soft butter beat with powdered sugar into a light, creamy mass (with a mixer for 3-5 minutes). Continue beating while adding the eggs (one at a time). We beat for a couple of minutes. Pour the previously prepared flour mixture in portions. Knead soft, sticky dough. *** If your dough is too soft, then add a little more flour to it. IMPORTANT It is not necessary to knead / knead the dough for a long time, because this will cause the butter to melt, gluten will develop in the dough, as a result it will drag on and the baskets will turn out to be dense! Therefore, we knead the dough quite quickly, because the main thing here is to achieve uniformity! 🏼 Divide the dough into 2 parts, wrap it in cling film and remove the refrigerator for 1 hour. We form balls from cold dough and rotate the mold with our thumbs, distribute the dough in an even layer along the bottom and walls of the baskets. Cut the dough that has come out of the mold with a knife in the direction from the center to the edges. *** From half of the whole dough, I got 9 shortbread baskets. **If your kitchen is hot and the dough melts quickly when working with it, then take the dough out of the refrigerator in small portions. *There is no need to pre-prepare/lubricate the molds. The shortcrust pastry contains a lot of oil, so during the baking process, such dough does not stick to the molds. In order to prevent the dough from puffing up during baking, we prick the bottom of the blanks thickly with a fork. Before baking, ALWAYS remove the baskets with the dough for 30 minutes in the refrigerator (or for 10 minutes in the freezer). We bake the baskets in a well-heated oven to 180-200 "C, for about 20 minutes until golden brown. We do not take out the finished baskets immediately from the molds, first let them cool slightly. Put 1 teaspoon of any jam / jam / confiture into the completely cooled baskets. ** *So that the bottom of the baskets does not get wet from jam / jam / marmalade, I grease it with melted white chocolate; I put the baskets in the refrigerator so that the chocolate hardens well and only after that I spread the jam. protein cream(Swiss meringue). We will start preparing the meringue by talking about proteins. You very often ask me: "What to do with the yolks left from the recipe? 🤔" I do exactly the opposite. That is, when I cook yeast, shortbread dough; ice cream, mayonnaise, etc. I use only yolks; I put the proteins in a container, weigh them, sign them and put them in the freezer. I take out the proteins, leave them to defrost at room temperature and use them for their intended purpose. Ingredients for cream for 10-12 cups: 120 g protein (3 proteins from large eggs) 240 g fine sugar or powdered sugar (double the weight of proteins) Lemon juice Vanilla Preparation. We prepare a water bath. The blades of the mixer and the bowl in which the proteins will be whipped must be well degreased and dried. *** The bottom of the bowl must not touch the water! Beat the whites until light foam, add fine sugar (I grind regular sugar in a blender), put the bowl on steam bath(water should boil slightly) and with constant stirring, bring the sugar-protein mass to t 70-75 "C. Remove the bowl from the bath and beat the cream with a mixer until stable peaks. *** I poured the hot protein mass into the bowl of a stationary mixer and beat the cream Exactly 5 minutes In the last minute, I added a few drops of lemon juice and vanilla extract ***The finished cream does not fall off the inverted spatula and has a glossy sheen It turned out to be a very tasty protein cream!This cream is not afraid of heat, holds its shape well and is great for decorating cakes, pastries, cupcakes.*** To deposit the cream, I used a nozzle "closed star", 8 oblique rays, number 887 (probably made in Korea), bottom D - 3 cm.

Remember, once upon a time in childhood there were baskets with jam and protein cream? The cream was the softest and very, very light, slightly sour, with a cool crust on top. I wanted to swallow him whole, the whole cap of air. I remember that I did not like either the basket or the jam, but only this cream. And this cream was also in puff tubes, and legs for “mushrooms” were also made from it.

Protein cream is good from all sides. It is low-calorie, very tasty, keeps its shape perfectly (even flowers are made from it), is made easily and simply from improvised products, does not melt in the sun and does not deteriorate without a refrigerator. Yes, yes, cupcakes with protein cream can simply stand on a dish in the kitchen, and the cream will not turn sour or dry out, it will only dry out and become like a marshmallow. Swiss meringue is traditionally used to decorate tarts and pies. For example, a sour apple pie will be a million times tastier with a sweet, tender meringue topping.

The ingredients for Swiss meringue are simple and everyone has at home. All you need is proteins, sugar and citric acid.

The essence of the Swiss meringue is that we beat the whites while heating them. Whipped proteins are brewed, become stable, dense, do not flow, do not fall off. Also, do not be afraid of salmonella, when heated, it all dies.

4 large proteins (150g)

A glass of sugar (200 g)

Half a teaspoon of citric acid

Now let's organize a water bath. It's not very scary, trust me. It's just a pot of boiling water - isn't it hard to boil water in a pot? Water can then be poured out and you don’t even have to wash the pan. In this pot of water, put another, smaller pot or bowl on top so that the bottom of the upper pot touches the boiling water. It was concerned, do not immerse the pan in water halfway. This will overheat the meringue and may scald you.

In this top pot or bowl, we put our ingredients, take a hand mixer and start beating. We beat for a long time, to be honest with you. Minute fifteen. Vigorously wield the mixer in a circle so that all the proteins are evenly warmed up and do not stick to the bottom.

We finish whipping when the meringue becomes so dense that it begins to follow the whisk and open the bottom of the pot or bowl. If you can see the bottom of the pot, the meringue is ready. Remove it from the heat and beat for another five minutes to cool it down.

If the meringue is undercooked, it will be viscous, keep its shape poorly, and will not dry out in the air. If overcooked, it will dry out too quickly. If you plan to make a beautiful decoration from meringue, then it is important to cook the meringue correctly. In all other applications, slightly undercooked or overcooked will not be fatal.

We transfer the finished meringue into a pastry bag with the right nozzle and decorate our baskets, cupcakes and cakes!

I had squirrels left after making a French cake and I just wanted to bake for a long time baskets with protein cream. Acts as a protein cream Swiss meringue. These are very tasty cakes, better than in the store.

For baskets:
- 0.5 st. Sahara
- 1 egg
- 200 g margarine (soft)
- 0.5 tbsp mayonnaise
- 0.5 tsp slaked soda
- 450 g flour

For the Swiss meringue:
- 4 proteins
- 240 g of sugar (or sugar powder)
- vanillin
- dye

- jam (I have thick jam from a circle)
- decorations (Easter sweets, chocolate chips, coconut flakes) - at me shavings of dark chocolate

Cooking:

Put margarine and sugar in a bowl.
Beat with a mixer at high speed.
Add egg - beat.
Add mayonnaise - beat.
Add slaked soda - beat.
Gradually add flour. Knead the dough.
Grease molds with vegetable vegetable oil or margarine. Spread the dough thinly into the molds.

Bake at 190 C until golden brown.

Carefully remove the finished baskets from the molds.
Then put a spoonful of thick jam at the bottom of each basket.

We make meringue:
Mix all ingredients with a spoon.
Beat in a water bath for 5-7 minutes at a high mixer speed.
The mass is very thick and dense, does not fall from an inverted spoon.
Put the protein cream (Swiss meringue) on top of the pastry bag.
Sprinkle finished cakes with chocolate shavings, coconut, colored sprinkles or sweets.

Hello to all! Today there will be a recipe for Swiss meringue, otherwise it is called wet meringue. This is a custard protein cream, which turns out to be dense, but at the same time airy and very tender.

Swiss meringue - very delicious dessert, it can be used as a decor for cakes and cupcakes, for example, I recently did it with it. Meringue is used as a filling for eclairs, a layer for pasta and in biscuit cakes. Used for leveling cakes.

Some time after depositing, the surface of the meringue dries up and partly becomes similar to, but inside it remains moist and tender.

You can also decorate Easter cakes with this cream, the cream will hold on top perfectly and will not run away anywhere.

The popular Pavlova cake is prepared on the basis of the Swiss meringue.

For me, it is primarily a universal cream and dessert. By the way, I use the Swiss one as often as I do (“Italian” has a separate article on the blog), I love and trust both of them!

So, the recipe itself is how to make Swiss meringue step by step with a photo at home. The most simple and reliable option.

Cooking Ingredients:

1. egg white - 60 gr. (or protein of 2 eggs).
2. a pinch of salt or lemon juice - 1 tbsp.
3. powdered sugar - 120 gr.

Note:

• Separate the egg white from the yolk very carefully, do not allow them to mix. If you did not manage to separate well the first time, it is better to repeat this action with other eggs.
• Powdered sugar in stores is much more expensive than sugar, you can cook it yourself at home. To do this, pour the right amount of sugar into the coffee grinder and turn it on for 5-6 seconds. Or place the sugar in a blender bowl and blend for 30 seconds. Do-it-yourself powdered sugar is ready!)

1. Full list of my articles 🔥. Actively add new and relevant.
2. People often ask what tool, equipment, mixer I use in the process of baking. I wrote about this with a photo🥣⚖️, I share my arsenal!) Valuable material!
3. I started my page on Instagram @olya_recept - there I post bright available recipes, in the future you are waiting for contests and sweepstakes. Go subscribe:

*will open in a new tab

So, continue the recipe…

To begin, mix the egg white and powdered sugar in a bowl and put them in a water bath.

Constantly stirring with a whisk, wait until the powdered sugar has melted.

Now pour everything into the mixer bowl, add lemon juice or salt, as you wish and beat for 1 minute on medium and then 5 minutes on high speed.

I use a 1000W planetary mixer. Depending on the power of the mixer, the whipping time may be slightly different, it is important to understand what consistency the mass should be brought to.

You should have a very thick cream that is resistant to settling. It will hold well on the whisk of the mixer, something like this.

Swiss meringue is ready! Now you can use it as you like, I used it for decoration. It turned out very high, stable hats.

Having prepared Swiss meringue at least once, you will use it often, it will forever remain your favorite! The meringue is delicious and tender - it just melts in your mouth!

Share your impressions and cooking experience in the comments to the article. If you have any questions about the recipe, please ask. I will gladly answer them.

Bon appetit and good mood!

Meringue. It doesn't require any special introduction. Everyone knows its taste and recipe. Someone is in love with these "little weightless things» and some people are indifferent to them. But in any case, at least a few times, everyone had to face the problem: “What to do with the remaining proteins?”

Meringue is the easiest solution. Minimum costs, both material and time, and always a good predictable result.

But today, my goal is to show that even a simple meringue can be different with the same proportions, composition, but a different method of preparation.

What is meringue? This is meringue. I talked about her .

Meringue can be:

- French

- Italian

-Swiss

Each meringue has its own method of preparation. This changes the end result.

Which to choose? It depends on your goals and taste preferences. I'll tell you about my favorite -meringue on Swiss meringue.

Such a meringue turns out to be moderately dense, with a uniform, homogeneous middle and (which is very important) perfect, smooth appearance. It can be used both for decoration and as an independent dessert with a cup of strong espresso.

Of the minuses - the smallest yield, compared with Italian and French meringue.

In terms of complexity - a little more difficult than French, and easier Italian meringue, since there is no need to boil the syrup.

Appearance- it limitless field for action. Meringue is made snow-white or multi-colored, vanilla or sprinkled with freeze-dried berry / cocoa. It can be of various shapes and sizes. By changing the type of confectionery nozzle or its size, you can achieve various variations and combinations.

Ingredients:

• Egg white - 150 g
• Sugar - 300 g
• Lemon juice (optional) - 1 tsp

Cooking:

1. Mix proteins with sugar and lemon juice. Juice can be omitted, but it seems to me that the taste is more harmonious.

2. Send the proteins to a water bath and bring the mixture to a temperature of 54 C.

Attention: there is an opinion that up to this point the sugar should completely dissolve. But it's not. Most of it, yes, but grains can still remain.

3. Remove from the bath, and continue whipping, but with the help of a mixer, at low speed. As soon as the mass increases in volume, increase the speed to medium and beat until dense and the protein mass cools.

4. In order to achieve this effect. Like my BEZESHs, it is necessary to divide the mass into 2 parts. Leave one white, add a few drops of dye to the other.

5. Send each part of the meringue into a disposable pastry bag (preferably small). Cut off the tip.

6. Then prepare another pastry bag, but larger + nozzle. I have an open five-pointed star. Place both bags of meringue inside. Release air.

7. On parchment or a rug, deposit products of the desired size and shape.

8. Dry in the oven at a temperature of 70-100 C. The time depends on the size of the product, and on your oven. But usually (for small meringues 2-3 cm in diameter) it takes 1.5-2 hours, and products from it turn out to be very soft, but with a homogeneous middle.