Merri
Natasha, what a beauty!!!
Prus - 2
Ira, dear!
What a wonderful dough recipe! I love GOST recipes! You are so good that you posted this yummy! and also very, very beautiful!
Merri
Lyubochka, Thank you! It is very pleasant to hear from such a craftswoman like you!
Irina.
Merri, Irina, thanks again for the recnpt. I made your baskets again the other day. Delicious !!!
I trained with the cream, I wanted to make roses right on the basket, but the cream did not hold, it turned out just flowers. This is me learning to decorate with cream, trained. And from the remaining cream, she decorated puff sticks.
The cream this time turned out to be good, even on the 3rd day it was as fresh, it didn't even cover with a crust.

Cakes with protein cream and jam in accordance with GOST Cakes with protein cream and jam in accordance with GOST
Irina.
Quote: Merri
Pour sugar with water, put on medium heat, bring to a boil, cook for about 5 minutes at 120 ° C or until sampled on a medium ball.
Merri, Irina, do you cook sugar syrup with a thermometer?
I re-read the recipe again and realized that this time I had not cooked the syrup. For some reason, the number 112 * was in my head. I bought a thermometer and boiled it up to 112 *, but it must be up to 120 *, so my cream did not keep its shape well.
Merri
Irina., I cooked the syrup by eye, until about a medium ball.
I also really like this cream!
lavender38
Thanks for the recipe! Very tasty! True, the cream used a wet meringue, I do it better, so I'll buy a thermometer and I'll try. For 2 servings of dough
it took me 4 squirrels-127 grams, maybe someone will come in handy.

Cakes with protein cream and jam in accordance with GOST
The next day, the baskets seemed less sandy to me.
Merri
Irina, a marvelous clearing turned out!
Irina.
lavender38, what beautiful baskets turned out! I also wanted to bake straight, I need to do it soon.
lavender38
Irina., but very tasty!
Pinakollada
Thanks for a beautiful and affordable recipe! From the first time everything worked out - simple and tasty as in childhood! With my son, we race to finish the rest of the cream))
Merri
Olga, it is not me who needs to thank, but the author of the book! There are books on which to cook - sheer pleasure!
Irina.
Merri, Irina, do you have this book? I downloaded it, but I'm thinking, maybe I can buy it, will it be easier to work with it in the kitchen than reading on a computer? Always at hand.
Merri
Irina., yes, this is one of my favorite cooking books, always at hand. She bribed me with the exact reproducibility of the placed recipes, she never let me down!
Irina.
Merri, Irina, Thank you. So you have to buy.
Merri
degteva
MerriAlready wrote my rave reviews. I bake very, very often. It turned out that this is not a long process at all. After work, cakes are ready for dinner. The husband is not a sweet tooth, but he raised him, "We have a holiday today" as a balm on the heart. I always kneaded the dough on a food processor and the baskets were kind of plump. Once I bought a basket in a pastry shop, so the dough there just crumbled when biting off, naturally shortbread. I could not resist, asked the pastry chef what the secret was. It turns out that we manually mix the added flour into butter, sugar and yolk well whipped on a combine. I gently poured in with a silicone spatula until the flour was absorbed by the butter mixture. As a result, the baskets turned out just like from a confectionery, very crumbly. I decided to share my experience. I didn't expect such a trifle to affect the result. Thanks again for the recipe.
Merri
degteva, thanks for the details of making shortbread dough! If you carefully read the recipe, then there, too, attention is drawn to this that the flour is not mixed for a long time for 10-20 seconds.
degteva
MerriYes, I didn't pay attention to the time of the kneading, but I realized that it is generally not advisable to mix flour with a combine, and they explained to me that during the production of flour, the same is interfered with manually. I didn't mean to offend you with my explanations.
Merri
degtevaquite the opposite, I am sincerely grateful for the exchange of experience! I most often knead shortbread dough myself by hand, here is the author's version. The main thing is not to knead (no matter what, with a combine or with your hands), otherwise the dough will be "tight", after baking it will be hard. If I'm wrong, let the pastry chefs correct me.
CurlySue
Thanks for the recipe! I'll bookmark it and try it one of these days.
Merri
Elena, taste like in old GOST times!
degteva
Merri, everything is clear with baskets. But my filling is only boiled condensed milk with butter. Alas, I made custard cream 3 times - it never worked. Once the sugar syrup was caramelized when it was added to the protein mass, the second time the proteins simply settled on the second day, and the last time the syrup visually was like a lot of it flowed through all the baskets in the morning. Maybe there are some tricks. How to catch a sample of the sugar syrup readiness? How to gently add syrup so that everything is just right? I really want to master this cream.
Merri
Natalia, I don't even know what else to add to the recipe, it seems that there are accents on all the subtleties. Did you make the cream specifically for this recipe? The readiness of the syrup is determined by a sample on the middle ball, when the ball is crumpled with your fingers like ordinary plasticine. If you have a cooking thermometer, it's even easier to cook for about 5 minutes at 120 degrees (which is what I do most often). In order for everything to be just right, you need to observe the proportion of all ingredients and strictly follow the recipe. You can follow the link and on page 242 of the book read the details of the preparation of this cream, perhaps you will find something else useful.
Lika))
Thank you very much for the recipe! The baskets turned out to be wonderful, but the cream apparently did not cook. But then I put them in the oven for 100 grams. set 20 minutes. Everything is very tasty.
Merri
Lika)), and the cream will definitely work!
tomilova25
Thanks for the recipe !!!
these are my products) delicious
I don't know, you can insert a photo from the radical here ...
Cakes with protein cream and jam in accordance with GOST
Merri
Vera, great cakes turned out! The cream is very lush!
tomilova25
Quote: Merri
wonderful cakes turned out! The cream is very n
Thank you!
The cream came out the first time
taneskaa
Hello!
Tell me please, when the syrup was boiling, the thermometer for some reason only showed 110. It did not rise further. After waiting 5 minutes, the sides and bottom of the saucepan were covered with fudge. Then I did everything according to the recipe. The cream turned out to be too light, straight weightless and there was a slight exfoliation of the syrup. The filled baskets left for the experiment stood for 3 days. The cream hasn't settled.
What could be my mistake? Why didn't the syrup rise to 120 degrees?
Thanks a lot in advance!
Merri
taneskaa, I can't say anything about the temperature on the thermometer, I should have been growing. You can do without a thermometer at all by making a test on the middle ball (I think you know how to do this). Judging by the fact that your cream was very light and did not settle during storage, the syrup was cooked correctly.
Irina.
taneskaa, it rises to 120, everything is fine. It is more convenient for me with a thermometer, somehow I have not yet learned how to determine the ball.
From one program I learned that when you cook syrup, you can only immediately stir the sugar carefully, and then you can’t stir it with a spoon, just stir the saucepan slightly so that the syrup does not fall on the walls and does not freeze with a crust. I do so, I also attach the thermometer to the edge of the saucepan and sometimes gently pass it over the syrup so that the temperature is even.
taneskaa
Thank you, I will do it again! Teacher's day is coming soon!
tomilova25
I'm again with a report! Miracle of the basket !!
🔗
Merri
Vera, bravo!
Irina.
Vera, what a beauty!!!
We loved this cream so much. Yesterday I stuffed them into puff pastries. Yummy !!! I also put my husband separately in the bowl, so he eats the cream with a spoon, he loves protein cream very much.
Merri- Irina, thanks many more, many times for this recipe.
Merri
Irina., I never imagined before that protein cream could be so delicious! Now this is also my favorite cream.
Irina.
Merri- Irina,
degteva
MerriToday I tried to make a protein cream for the fourth time. Three times it did not work out, but today it seems to have come out. I cooked the syrup and dripped everything onto a saucer to check the ball and it was all liquid. Only then she climbed somewhere to read and it says that a drop of syrup should be dripped into cold water and that it would become like plasticine. Finally, I kind of caught this moment. In general, the photo is what happened.
Cakes with protein cream and jam in accordance with GOST
Cakes with protein cream and jam in accordance with GOST
Thank you very muchMerri for support and clear clarifications. I read, everyone gets the cream, but I don’t, well, I’ll try again for the last time. By the way, the cream seemed a little sweet and I was afraid to put sugar in the finished one. But then when you eat ready-made baskets, it seems to be normal by the sweetness. Thanks again Irina for the recipe and support
Merri
Natalia, even the photographs show that the cream turned out to be wonderful! I am glad that you patiently came to your goal. Agree that this is a decent dessert!
degteva
Irina, and yet how to properly check the sample for the middle ball. There is no thermometer.
Irina.
degteva, Natalia, if possible, then buy a thermometer, it is so convenient with it. These tests for the ball were not clear to me. Different recipes have different widths - soft, medium ... It was for me. And with a thermometer without any problems, I set the syrup to boil and just look at the temperature, and then I start working on proteins. I have an electronic one, about 350 rubles, it cost, if not confused. But I never regretted that I bought it. Now this cream is easy for me to make. And we love him very much.
degteva
Irina., where did you find such a cheap thermometer. please share
Irina.
In an ordinary shopping mall, in the kitchen section. utensils, small things asked and I was told what to eat. And so you may not notice it in the range. Immediately I bought two - electronic and metal for the oven. Ask in stores and maybe you have not expensive ones.
degteva
Irina., Thanks for the answer. I'll try to search. And then I went to Tesky there the cost is about 1000 rubles.
Merri
Nataliawhile there is no thermometer, you need to cook the syrup in a saucepan with a thin bottom, bring the syrup to a boil over high heat and continue to cook it over medium heat, in which case it usually takes about 5 minutes to cook (you can do without a thermometer). If you want to check the readiness of the syrup, remove the syrup from the heat (so as not to digest), take a drop of the syrup with a teaspoon and dip it in a cup of ice water. Try to mold a ball. If the ball wrinkles easily, you need to boil for another minute, the ball should be quite dense to the touch, but not hard.
Rusa
I, too, somehow have no luck with protein cream. I think it's all about the syrup. And who tried to add ready-made glucose syrup? Maybe this is also possible?
Merri
Sugar syrup, just like the recipe.
Yu
Merri, thanks a lot for the recipe !!! The baskets are delicious !!!
Cakes with protein cream and jam in accordance with GOST
Merri
Yulia, and roses, roses !!!

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers