THE 12 CREAMS - PART 3 - TIPS, MISTAKES AND SOLUTIONS. SPECIAL EDITION.
Channel: SweetSalgado
Date: 2021-09-23

#creamsmistakesandsolutions
#lactoesefreecreams
#eggsfreecreams
#glkutenfreecfreams
#creamsforcakes
#custard
#chantilly
#mousseline
#cremeanglaise
#dessertsideas
#the12creams

LINKS AND RECIPES
TUTORIALS 12 CREAMS PART 1
Vanilla and chocolate pastry cream.
Chantilly vanilla cream, mascarpone and chocolate.
Dilomat Cream
Chiboust Cream
Mousseline Cream
https://youtu.be/OG6zccq6FdM

TUTORIALS 12 CREAMS PART 2
Almond Cream 
Frangipane
Vanilla and chocolate Creme Anglaise
Bavarian Cream 
Chocolate and vanilla Cremeux 
Vanilla and chocolate buttercream
https://youtu.be/bwPx0RB1Etw

PASTRY DOUGH
https://youtu.be/BzjYORtT3wE

PUFF PASTRY
https://youtu.be/iK5Ubn7Z-K0

Materials:
Mixer
Spatula
Manual mixer

0:00 - INTRO

0:37 - PRESENTATION

2:02 - GELATIN  (equivalences) SUBSTITUTES FOR SUGAR, MILK, EGGS.

1 Gelatin Sheet of 2gr is equivalent to 2gr of gelatin powder.
To hydrate the gelatin  powder you need 6 times its weight in water.

Water = Gelatin X 6

2gr gelatin powder - 12 gr of water to hydrate.

1/2 teaspoon of gelatin powder = +/- 2gr of gelatin powder
1 tablespoon of water = +/- 12gr of water

4:00 - CHANTILLY (mistakes and solutions) ALTERNATIVE RECIPES 

CHANTILLY ALTERNATIVE WITH GELATIN 1 Sheet 2gr Gelatin per 200gr of Milk Cream

WHITE CHOCOLATE CHANTILLY
500gr Heavy cream
100gr White chocolate
Natural vanilla or essence

HOMEMADE HEAVY CREAM
50% Milk
50% Butter

8:18 - CREME ANGLAISE (mistakes and solutions) ALTERNATIVE RECIPE

DAIRY AND EGGS FREE CREME ANGLAISE
200gr Rice milk
35gr Powdered sugar
Natural vanilla or essence
8gr  Cornstarch
A pinch of turmeric

11:04 - PASTRY CREAM (mistakes and solutions) ALTERNATIVE RECIPES

DAIRY AND EGGS FREE PASTRY CREAM
250gr of rice milk
75gr of Sugar.
35gr of cornstarch.
Natural vanilla or essence.
(CHOCOLATE VERSION)
250gr of rice milk
75gr of Sugar
25gr of cornstarch.
2 tbsp cocoa powder

13:15 - MOUSSELINE CREAM (mistakes and solutions)

14:11 - BUTTERCREAM (mistakes and solutions) ALTERNATIVE RECIPES

AMERICAN BUTTER CREAM
225gr Butter
450gr Powdered sugar
75gr Heavy cream
Desired essence or flavor.

AMERICAN CHOCOLATE BUTTER CREAM
225gr Butter
325gr Powdered sugar
125gr Cocoa Powder
75gr Heavy cream

17:02 - 12 CREAMS - USES
CUSTARD (PASTRY CREAM)
DURATION: 5 DAYS REFRIGERATED. 3 MONTHS FROZEN
Fillings. Layered cakes. Tarts. Napoleon. Cannolis. Eclairs. Profiteroles. Donuts

CHANTILLY CREAM
DURATION: 3-5 DAYS REFRIGERATED.
Decorations for cakes and pies. Fillings. Layered cakes. Cupcakes. Chouquettes. Eclairs. Pavlovas. Viennese coffee. Fruits.

GANACHE
DURATION: 5-7 DAYS REFRIGERATED. 3-5 MONTHS FROZEN
Decorations. Fillings. Cakes and pies. Layered cakes. Cupcakes.
Very stable.

CREME ANGLAISE
DURATION: 5 DAYS REFRIGERATED. 3 MONTHS FROZEN
Side for sponge cakes. Ideal for Floating Islands. Very delicious with fresh fruits. Even more delicious with jelly.

BAVARIAN CREAM
DURATION: 5 DAYS REFRIGERATED. 3 MONTHS FROZEN
A very stable mousse. Perfect in molds. Very delicious with sponge cakes. It works as a filling, but it tends to be more the star. Fruit puree can be added to flavor it. Very versatile.

MOUSEELINE CREAM
DURATION: 5 DAYS REFRIGERATED. 3-4 MONTHS FROZEN
Very stable and delicate on the palate. Perfect with fruits. Ideal for layered cakes. Cupcakes. Napoleon.

ALMOND CREAM
DURATION: 7 DAYS REFRIGERATED. 5-6 MONTHS FROZEN
Ideal for waterproofing tartlets. Very delicious when baked with fruits like a clafoutis.

FRANGIPANE
DURATION: 5 DAYS REFRIGERATED. 3-4 MONTHS FROZEN
Delicious with fruits. Perfect to be baked as puff pastry empanada fillings. The classic cream of the Galette de Rois.

CHIBOUST CREAM
DURATION: 3-5 DAYS REFRIGERATED.
The classic cream of the St Honoré Cake. Perfect for caramelizing.

DIPLOMAT CREAM
DURATION: 3-5 DAYS REFRIGERATED.
Very delicate. Perfect for profiteroles, eclairs and millefeuille, pies.

CREMEUX (My favorite)
DURATION: 5-7 DAYS REFRIGERATED. 4-5 MONTHS FROZEN
Perfect for fillings. Pies, eclairs, profiteroles, crepe cakes, macarons, financier cakes. Very elegant.

BUTTER CREAM
DURATION: 10-14 DAYS CHILLED. 5-6 MONTHS FROZEN
Perfect for cakes, layered cakes, cupckaes, Perfect for decorations. Very stable. It is the one that best withstands the heat.

20:39 ENDING

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