Orange cake with cream of anglaise. Step by step recipe with photo and video

Just the thought of a variety of creams for desserts and cakes makes you want to eat. Protein, custard, oil ... Each of us has personal preferences and favorite dishes that salivate from.

Not everyone knows that creams and fillers that we love with all our hearts came to us from other countries and have a long history, like an unusual sweet sauce"Angles". It's time to find out what Anglaise cream is. You will find the recipe and photos in this article.

What it is?

Cream "Angleuse" in the common people is called or custard. This popular filler is prepared in 20 minutes and is suitable for making desserts or serving as an independent dish.

Creme Angles is a simple sour cream sauce that consists of yolks (sometimes whole eggs), sugar, full-fat milk, cream and vanilla. As a rule, it spreads when warm, and thickens when it cools. Belongs to the category of stirred custards. In other words, this custard, which is prepared in a deep bowl by boiling milk and yolks.

Custard is a liquid or sauce. The term is widely used by confectioners. It can act as a separate dessert with the addition of chocolate, cookies and ice cream. But more often it is used as a filling for baking (cakes,

Cream "Angleuse": the history of origin

Creme Anglaise, despite its English name, is of French origin. The first mention of it can be found in the 1876 issue of Ecole des Cuisinières (translated from French as "Cookbook").

Both the French and the British refer to this cream simply as custard. For a century and a half, this sauce has become the progenitor of many variations of fillers. In the original version, "Angleise" was prepared only using eggs and milk, later vanilla, chocolate, coffee, rum and citrus were added to it. In England, it is customary to serve this dish hot and thick, while in France, on the contrary, it is cold and watery. Don't know how to make Anglaise cream? The recipe with the photo below will help you!

Classic recipe

Cream "Angleuse" - a popular recipe, because it is easy to prepare. The process takes no more than 20 minutes, and only eggs and milk are needed from the products. Although to get really delicious dessert the recipe can be modified.

Ingredients:

1. Egg yolks - 5 pieces.
2. Milk 3.2% - 300 ml.
3. Cream (either confectionery or fatty) - 100 ml.
4. Sugar - 3 tablespoons
5. Vanilla capsicum - 1 pc. (can be replaced with vanilla powder).

Cooking steps:

1. Mix all dairy products and pour into a deep saucepan, add vanilla (seeds, ground pod, powder), bring to a boil.
2. As soon as the milk and cream boil, they must be removed from the stove. At this time, you need to beat the yolks with sugar (until completely dissolved). Put the milk mixture on the stove again and let it boil.
3. Pour the boiling milk mixture into the egg-sugar mixture in a thin stream, then mix thoroughly, put on water bath and hold until the cream thickens.

Tip: in order to prevent the formation of lumps, you need to mix the cream thoroughly in the last step.

Fruit Clafoutis with Rum English Cream

Clafoutis is another dessert of French origin. Its shape resembles the usual fruit pie, and the cooking method is similar to a casserole. In France, this dessert is traditionally prepared with cherries. Let's look at how to cook with Anglaise cream is very popular).

Pie Ingredients:

1. Pitted cherries (fresh, frozen) - 400 g.
2. Chicken eggs - 3 pcs.
3. Milk - 100 ml.
4. Wheat flour- 6 tablespoons
5. Sugar - 5 tablespoons
6. Baking powder - 1 tsp
7. Salt - a pinch.
8. Butter (for lubrication) - 1 tsp

Cream Ingredients:

1. Yolks - 3 pcs.
2. Milk - 200 ml.
3. Cream - 75 ml.
4. Rum - 2 tsp (used only for flavoring, ideally combined with cherries). You can use food flavoring - 1 ml.

Cooking steps:

1. Cooking dough for clafoutis. Put eggs and sugar in a deep bowl. Beat with a whisk or mixer until the sugar dissolves and the mass itself doubles in size.
2. When the mixture is ready, it is necessary to in small portions add flour, baking powder and salt.
3. Pour milk into a homogeneous mass, while continuing to beat the dough with a whisk. Try to maintain a semi-liquid consistency. If necessary, you can add a little more flour or milk.
4. Grease the mold with butter, then lay out the cherry in one layer. Gently spread over the cherries batter. Send the clafoutis to the oven heated to 200 degrees. Bake for no more than half an hour until a golden crust appears.
5. While the cake is being prepared, we take up the preparation of the filler. Cream "Angleise", the recipe of which is very simple and popular, is ideal for clafoutis pie. In a deep bowl, mix cream, milk and rum (flavor). Put on the stove.
6. Beat the yolks with sugar until completely dissolved. Boiled milk and cream in a thin stream must be poured into the egg mixture until it is brought to a homogeneous mass.
7. Put the liquid cream in a water bath until the custard thickens. By this time the cake should be ready.
8. On a slightly cooled cake, pour the Angleise cream and spread evenly over the surface. Let cool. As a rule, the sauce thickens, acquiring a stable shape.

Cooking thick cream "Angleuse" for the cake

This sauce isn't just for pies. How to cook thick cream"Angles"? You can see the recipe for the cake in the instructions below.

Ingredients:

1. Yolks - 5 pcs.
2. Cream (chilled, confectionery) - 200 ml.
3. Sugar - 50 g.
4. Vanilla, chocolate, pistachios, rum, flavorings and dyes - to taste.

Cooking steps:

1. Rub the sugar with the yolks until you get a uniform consistency.
2. Add the filler to the cream and beat with a mixer until stable peaks form (this will help fill the cake with a dense and thick cream), then put on a slow fire. Stirring constantly, bring to a boil.
3. Pour hot cream into the egg mixture in a thin stream, pour into a metal bowl and place in a water bath. Stir until the cream thickens and stops dripping from the spoon.

Recipe from the book "The fundamental techniques of classic pastry arts. The French Culinary Institute"

Custard ( StirredCustard) cooked on the stove with constant stirring, usually with a wooden spoon or heat-resistant rubber spatula. The continuous movement keeps the mixture fluid, preventing the eggs from curdling. Such a custard is often used to soak puddings, and properly prepared cream is evenly distributed throughout the structure of the pudding without forming lumps. Stirring the cream should be constant, in addition, it is necessary to periodically clean the bottom and walls of the saucepan from the thickening cream. It is important that the custard is heated to no more than 77°C (170°F) or it will curdle. It is equally important to stir gently, as aggressive stirring will destroy the structure of the protein, which will cause the custard to be runny. You should interfere by drawing a pattern of the letter “Z” or “8” in a saucepan, thanks to this, uniform coagulation of the eggs occurs. The slower the heat and the gentler the stirring, the smoother and creamier the cream will be.
The simplest example of a custard is the classic french sauce or Creme Anglaise. Sometimes also called vanilla sauce, it is used not only as a sweet sauce, but as a base for ice cream and Bavarian cream.
Cream Anglaise is a simple combination of milk or cream, eggs or egg yolks, sugar and flavorings, boiled until thick. The readiness of the cream is checked by running a finger along the back of a wooden spoon, if the cream is not connected and the groove remains clearly visible, then the cream is ready.
If the cream mixture is heated above 82°C (180°F), either the heating is too fast or too long, or the stirring is not constant, the yolks will "cook" too much, resulting in a grainy cream texture when cooled. The situation can be corrected, unless you go too far. J Immediately remove the cream from the heat and add cold cream to stop the cooking process.
Once the custard has reached the desired consistency and temperature, strain it through a sieve and place in an ice bath. The internal heat of the cream and the residual heat of the pan will keep the cream cooking if not cooled quickly enough. In an ice bath, the cream should also be stirred for some more time so that the cooling takes place evenly.
As the custard cools, the milk or cream on top of it will dry out and form a crust no matter how many times you try to remove it. There are two ways to avoid this, either pour a little melted butter on the surface of the cream (tamponner), or cover the cream cling film in such a way that it comes into direct contact with the surface of the cream, preventing the air from drying out the milk.
You can store the finished cream in the refrigerator for about 48 hours.

AT Creme Anglaise any number of different ingredients and flavorings can be added to further transform it into ice cream. To do this, the milk (or cream or a mixture thereof) is heated together with flavorings and left to infuse for some time, usually overnight in the refrigerator.

The most common flavors:

• Chocolate: melted dark chocolate


• Cinnamon: both powder and sticks


• Citrus fruits: finely grated zest of orange, lemon, tangerine, lime


• Coconut: caramelized pieces


• Coffee: roasted beans, espresso coffee


• Dried fruits: added to ready-made custard


• Liqueurs: added to ready-made custard


• Nuts: dried, chopped almonds, hazelnuts or other nuts


• Praline: praline paste is added to ready-made custard or crushed praline is mixed into ready-made ice cream


• Vanilla: extract, paste or seeds

Creme Anglaise (custard)
Yield: approximately 1 liter (4 cups)
Cooking time: 40 minutes

INGREDIENTS:
500 ml (2 cups plus 2 tablespoons) whole milk
½ vanilla pod, split lengthwise and seeds removed
5 large egg yolks, room temperature
100 g (3 ½ oz) sugar

Equipment:
saucepan
2 bowls
whisk
wooden spatula or spoon
thermometer
sieve
ice bath
polyethylene film

COOKING METHOD:

Prepare the place to work and all the ingredients.
Pour milk into a saucepan. Add the vanilla pod and seeds and place the saucepan over medium heat. Bring to a boil, then immediately remove the pan from the heat and let the milk cool for 1 minute.
Mix the yolks with the sugar in a bowl, and beat the mixture until it is light in color (blanchir).
While constantly whisking the egg mixture, pour in half of the hot milk to combine. While continuing to beat, gradually pour the egg-milk mixture into the saucepan with milk.
Cook, stirring constantly with a wooden spatula, for about 12 minutes, or until the custard coats the back of the spoon (nappant) and a line drawn with your finger leaves a clean, stable groove. When stirring, pay particular attention to the bottom corners of the pan, as the egg tends to coagulate there.
To pasteurize the cream, bring the temperature to 79°C (175°F) on a thermometer and hold it, stirring constantly, at that temperature for 5 minutes. Do not exceed 82°C (180°F) or cream will curdle.
Remove the cream from the heat and strain it through a sieve into a bowl over an ice bath.
Stir constantly with a wooden spoon until the mixture cools down (stops steaming).
Cover the cooled cream with plastic wrap and refrigerate to cool completely.

TIPS
Don't let the eggs sit with the sugar too long, as the sugar will dehydrate the egg yolk, reducing its ability to combine with the milk in the cream. This process is called "burning" the egg.

EVALUATION OF YOUR SUCCESS
The cream should be smooth and silky, without lumps or burnt pieces.

Stirred Custards
Stirred custards are cooked on top of the stove and are stirred constantly, usually with a wooden spoon or a heat-proof rubber spatula. The continuous motion keeps the mixture liquid by preventing the bonding of the eggs, which results in a pudding that is poured as a sauce rather than solidified. The stirring should be steady, with regular sweeps over the bottom and sides of the pan to keep the mixture homogenized and prevent it from sticking. It is important that the stirred custards not be heated to more than 77°C (170°F) or they will curdle. It is equally important that they be gently stirred, as aggressive stirring upsets the egg bonding and will result in a runny custard. The slower the custard heats and the more gently it is stirred, the creamier it will be.
The most basic example of a stirred custard is the classic French dessert sauce, crème anglaise. Sometimes called boiled custard or vanilla sauce, it is used not only as a sweet sauce, but as the base for French-style ice creams and Bavarian creams. Crème anglaise is a simple combination of milk or cream, eggs or egg yolks, sugar, and flavoring that is cooked until thickened.
When making a stirred custard, the objective is to thicken it by gently poaching the egg yolk and sugar mixture in hot milk, without allowing it to form a solid mass. To achieve this, the custard must be kept in constant motion by stirring in a Z or figure-8 pattern. The constant movement breaks the bonds of the proteins as they attempt to set, allowing the yolks to coagulate evenly.
There is little room for error: The egg yolks and sugar for the custard must be whisked together until very pale (blanchir). This cannot be done too far in advance of combining them with the hot milk or cream, as it will then be difficult to achieve a smooth texture. A pastry chef might choose to add part of the sugar to the hot liquid and the remainder to the egg yolks. This leaves a smaller amount to blanchir, helps prevent scorching during the stirring process, and creates less foam.
This combining step is one of the most crucial parts of the process. Once the milk or cream reaches the boiling point, a small amount of it is slowly whisked into the egg-and-sugar mixture to temper it. In the process, the eggs are gently heated, which avoids cooking or scrambling them—which would occur if they were swiftly and immediately combined. When the eggs have been tempered, the ingredients can be completely combined. The mixture is then place over low, direct heat and cooked, stirring constantly. As the temperature reaches 74°C (165°F), the custard will be quite thick and will coat the back of the spoon (nappant). Holding it at 79°C (175°F) for one minute will sterilize it. If the mixture goes above 82°C (180°F), is heated too quickly or for too long, or is not constantly stirred, the yolks will hard-cook, thereby curdling and turning the mixture grainy.
Should this happen, immediately remove it from the heat and add cold cream to halt the cooking process.
As soon as the custard reaches the desired consistency and temperature, strain it through a chinois and place it in an ice bath. (The internal heat of the custard mixture and the residual heat of the saucepan will continue to cook the custard if you do not work quickly.) Once the custard is in the ice bath, it
should be stirred occasionally to release steam and ensure that it cools evenly.
As a stirred custard cools, it will continue to thicken and a skin will form over the top. This occurs as a result of evaporation on the surface of a hot milk or cream mixture, which causes casein—a protein found in milk—to dry out. If the mixture remains hot, no matter how many times you remove the skin, it will reappear. Applying a bit of butter to the surface prevents this (the French term for this is tamponner), as does placing a piece of plastic film directly on the surface.
If the custard is not used immediately, it must be refrigerated as soon as it has cooled. The refrigerated shelf life is approximately 48 hours.

Creme Anglaise (Custard Cream)
Makes about 1 liter (4 cups)
Estimated time to complete: 40 minutes

Ingredients
500 milliliters (2 cups plus 2 tablespoons) whole milk
½ vanilla bean, split lengthwise, seeds scraped and reserved
5 large egg yolks, at room temperature
100 grams (3 ½ ounces) sugar

Prepare your mise en place.
Place the milk in a russe. Add the vanilla bean and its seeds and place the pan over medium heat. Bring to a boil, then immediately remove the pan from the heat and allow the milk to cool for 1 minute.
Combine the egg yolks with the sugar in a mixing bowl, whisking until the mixture is very pale yellow (blanchir).
Whisking constantly, pour half the hot milk into the egg mixture to temper it, then, continuing to whisk, slowly pour the tempered mixture into the russe.
Cook, stirring constantly with a wooden spatula, for about 12 minutes, or until the custard coats the back of a metal spoon (nappant) and a finger drawn through it leaves a clean, stable line. While stirring, pay special attention to the bottom corners of the pan, as the egg will tend to coagulate there.
To pasteurize the pastry cream, bring it to 79°C (175°F) on a candy thermometer and hold it, stirring constantly, at that temperature for 5 minutes. Do not exceed 82°C (180°F) or the cream will curdle.
Remove the cream from the heat and pour it through a chinois into a mixing bowl set over an ice-water bath.
Stir constantly with a wooden spoon until the mixture stops steaming.
Cover the cooled cream with plastic film and refrigerate until chilled. Use as directed in a specific recipe.

TIPS
Do not let the eggs stand after adding the sugar, as the sugar will dehydrate the egg yolk, reducing its ability to incorporate into the mix. This is referred to as “burning” the eggs.

EVALUATING YOUR SUCCESS
The cream should be smooth and silky, with no lumps or burned bits.

Calories: Not specified
Time for preparing: Not specified

Before, when I was preparing a dessert, I always thought about cream for a cake or pastries, because this is an integral component of any sweetness. I learned how to prepare many creams for my products. Of course, not everything worked out the first time, but I persistently tried new recipes, looking for the most convenient for home cooking.
And a few years ago I got to a master class of a famous confectioner, who received knowledge in the most famous culinary school in France. When I came to this kitchen, my eyes widened with joy and surprise - there were so many different devices that I only dreamed about, and some I didn’t even know about! The very first culinary exercise that we practiced was the famous Angleise cream, the recipe with a photo of the preparation of which I bring to your attention today.
It was very interesting to learn the history of the origin of the cream, as well as its varieties. In fact, I did not notice any difficulties in cooking, because he reminded me very much of a friend from childhood. And, as it turned out, such a cream is the basis for many desserts, because, depending on further processes, it can be used to make ice cream, pudding, or just a sweet sauce.
Also, you can add any flavoring to your liking or depending on the idea of ​​\u200b\u200bdessert in the Angles cream. For example, you can put a vanilla pod in a liquid cream base overnight, or you can add coffee extract, cocoa, fruit essence or zest to hot milk or cream.
As for the composition of the cream, it is quite simple: we take milk or cream as a liquid base (you can make a mixture), as well as yolks (in some variations, whole eggs are allowed) and sugar. It is important to observe the proportions in order to get the desired taste and consistency of the cream.
The technology for preparing delicacies is also simple: you need to grind the yolks with sugar and introduce a hot base with flavor into them, then boil at a certain temperature and let the cream cool.

- milk (cream) - 300 ml,
- sugar (white) - 60 g,
- chicken egg yolk - 3 pcs.,
- flavoring (rum, vanilla) or lemon peel(I added rum flavor - a couple of drops and 0.5 tsp lemon zest).

How to cook with a photo step by step

Cooking:




Carefully separate the whites from the yolks (whites can be used for baking meringues).




Thoroughly rub the yolks with sugar (it is better to do this manually to get a thick homogeneous mass).






Now we heat the milk to a boil (we first put the flavoring in it)




and in a thin stream (this is very important, otherwise the yolks can curl up!) Pour into the yolk mass,




constantly interfere.






After that, mix the mass in a saucepan and heat it on a small heat, first to 74 degrees, then bring it to 79 and cook for another minute to sterilize it. During cooking, be sure to stir the future cream.




It is important not to bring it to high temperatures (above 84 degrees), otherwise it will not have the consistency and elasticity we need and will curl up.
We run our finger along the back of the spoon - if the mass does not spread, then the Angles cream is ready. Remove from fire immediately!




Pour it into a cool container, cover and cool. To make the taste of egg yolks less felt, the cream must be kept in the refrigerator for 6-7 hours.




If necessary, it can be stored in the refrigerator, but not more than 48 hours. I advise you to take note of the cooking recipe, which can also be used in cooking homemade cakes.
Enjoy your meal!

This English cream serves as the basis for many confectionery, and it is on its basis that you can prepare a lot of no less tasty popular creams for your cakes and pastries.

Anglaise has a rather old recipe and is a prominent representative of European cuisine. In terms of taste and appearance, angleise is similar to custard, while it is very low in calories - there are only 210 calories in 100 grams of cream.

Creme Anglaise comes from France in the 18th century, the bohemia of that time was very fond of eating dessert, which included this gentle cream. Depending on the density, the cream can be impregnated, layered and even a separate dish.

Secrets of Anglaise Cream

To prepare the cream, use only the freshest butter, fat content of 86 percent or more. Soften the cream before preparing room temperature, but do not drown it in the fire.

Use the amount of sugar stated in the recipe, do not save and underestimate the calorie content of the cream - proportions are important for a harmonious taste.

Milk should also be fresh, and its fat content should be at least 2.5 percent.

To thicken creme anglaise, use egg yolks.

Classic creme anglaise recipe

Ingredients:

• eggs (yolks) - 5 pieces
• milk - one and a half glasses
• sugar - 4 tablespoons with a small slide
• cream - one and a half glasses
• vanilla sugar - a bag.

Cooking:

1. In a deep bowl, combine milk, cream and vanilla.
2. Put on a small fire and as soon as the mixture boils, remove from heat.
3. Beat eggs and sugar until foamy.
4. Pour the egg mixture in a thin stream into the cooled mixture of milk and cream, stirring constantly.

Enjoy your meal!

I offer four recipes. french cream, which is ideal for baking, and for various delicious desserts, for example, to tartlets.

1. Cream Patisier

Very gentle delicious cream. With addition different ingredients turns into other types of cream.

Ingredients:

• 250 ml milk
• vanilla pod (I have vanilla sugar with vanilla seeds)
• 60 g sugar
• 3 yolks
• 25 g cornstarch
• 25 g butter

Cooking:

Bring milk and vanilla seeds to a boil.

Mix sugar, starch and yolks. Pour a little of the boiling milk mixture into the yolks, stirring constantly with a whisk. So the yolks are tempered - they get used to the hot temperature. Now you can pour the remaining milk into the yolks, mix with a whisk.

Pour the resulting mixture back into the bucket. Put on fire, simmer until boiling, boil for 2 minutes after boiling.

Place in a bowl, cover with cling film. Cool in the refrigerator. Put the soft butter in the cream, beat.

The resulting cream can be stuffed with custards, eclairs, smear cakes.

2. Almond cream.

Frangipane is considered to be a mixture of almond cream with Paticière cream. But in many books, frangipane is just almond cream.

Here we are preparing it today. The prepared cream is used as a filling in pies, tarts, pastries. Don't expect a strong almond flavor, usually this cream is flavored with rum, almond essence or vanilla.

Ingredients:

• 120 g butter
• 2 eggs
• 120 g sugar
• 1 tbsp dark rum
• 120 g ground almonds

Cooking:

Whip the oil. Add under one egg and 1/2 sugar. Whisk. Pour in the rest of the sugar almond flour, beat with a mixer. Use the resulting cream immediately or put in a container and store for several days in the refrigerator.

3. Cream Angles

Creme Angles is a simple combination of milk (cream), yolks or eggs, sugar and flavoring (vanilla) boiled until thick.

The consistency of cream Angles resembles a sauce.

We can say that crème anglaise is considered the mother sauce of many preparations and desserts based on it. Creme anglaise can be flavored with chocolate, coffee, caramel, rum, citrus… Serve with fruits, berries, nuts, biscuits… Use as a base for making all kinds of ice creams.

Pho of France is served cold and semi-liquid. In England - warm or even hot and thicker.
Learn how to cook this cream, and you will be happy in choosing desserts for various menus!

Ingredients:

• 500 ml milk
• 1/2 vanilla pod
• 5 large yolks
• 100 g sugar

Cooking:

Split the vanilla, put the seeds and pods into the milk. Bring the milk with vanilla and some of the sugar to a boil.

Mix the remaining sugar with the yolks. Pour 1/3 of the hot milk into the yolks, mix well. Pour in the rest of the milk, stir. Return the mixture to the ladle and put on a slow fire. Bring to 84C, remove from heat, strain. Cool down.

4. Cream Paris-Brest or cream muslin with praline

Creme muslin is a cream based on Creme Paticière with the addition of butter. In fact. this is our custard into which butter is beaten.

Praline is added to the Paris-Brest cream for a rich nutty taste. The amount of oil can be adjusted according to taste and purpose. If you need to lay out beautifully from a pastry bag, then more oil goes, but if you just fill some products where the shape is not so important, then the amount of oil can be reduced.
The addition of praline gives such a spicy note. The cream is very well squeezed out and takes the desired shape.

Ingredients:

• 300 g butter
• 125 g cream Paticière
• 75 g praline

Cream Patissier:

• 250 ml milk
• 60 g sugar
• 25 g starch
• 3 yolks
• 25 g butter

Cook:

Cream Patissier (1 recipe) and cool. Whisk butter. Gradually add the custard to the butter and beat. At the end, add hazelnut praline, beat. Beat the cream well until a dense airy mass.