The Best Custard Cream Plombir For Cakes and Desserts
Print Recipe
A universal custard cream plombir that is suitable for any cake or pastry, will not lose its shape and appearance, and will be appropriate in the most daring culinary experiment. Very easy to cook, prepared from available products, has a delicate texture and a pleasant creamy flavor with a slight sourness. We are talking about the incomparable custard “Plombir”.
And it is called so, because it is very similar in appearance and taste to this wonderful delicacy.
We will tell you in secret that this cream is the best substitute for curd filling in popular open cakes. Impossible to distinguish by taste or appearance.
Ingredients
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
- Add to Shopping List +
Nutrients
Calories
267.41
267.41
Carbohydrates
24.72
24.72
Fat
17.54
17.54
Protein
2.65
2.65
Step by step method
-
Step 1
In a deep plastic bowl, grind the egg and sugar with a whisk until a white foam forms.
-
Step 2
Add wheat flour, stir until lumps disappear.
-
Step 3
Add sour cream, mix until smooth.
-
Step 4
We send the cream in the microwave for one minute at full power. We take out, mix thoroughly with a whisk and send for another minute. Thus, cook until the mass thickens to the consistency of thick sour cream. This usually takes four to five minutes, but the time may vary depending on the power of the microwave. Let cool completely.
-
Step 5
In a separate bowl, beat softened butter and a pinch of vanilla. Without stopping, add the custard to the butter and beat for another five minutes until a fluffy mass forms.
-
Step 6
Let the cream brew in the fridge for about half an hour. Now it can be used in work with any confectionery product. Enjoy your meal!
Tips & variations
-
Immediately after preparation, the cream seems liquidish. This is fine. Make it a little in advance, for example, an hour before use, and let it spend this time in the fridge. There it stabilizes and you get a great cream with a very pleasant consistency.
-
No microwave? No problem. Put the cream in a water bath and cook over low heat for about 7 minutes, stirring constantly, until thickened.
-
The composition uses yolks and butter, which have a yellow tint. So, the cream will turn out not snow-white, but light yellow. This must be taken into account when decorating cakes and pastries.
-
Cream Plombir keeps its shape well. Suitable for leveling cakes. But it is very sensitive to room temperature. Like butter, it melts quickly in a warm room. It is not suitable for summer cakes (especially if the cake needs to be transported in a car in the heat).
-
Remove the butter from the fridge in advance and cut into pieces. The secret to the perfect cream is to mix custard and butter at the same room temperature.
-
The cream can be frozen and stored at -18°C for up to 2 weeks. Keeps in the fridge for 3 days.
Evgeniy
Plombir will be a delicious ice cream, especially in the summer. They can also cool down and cool their body in a hot period of time. You just need to be able to cook it yourself, and this, as it is written here, is not at all difficult. You just have to puzzle yourself.