CREAMS 2. Almond Cream, Frangipane, Creme Anglaise, Bavaroise, Cremeux, Buttercream,. Ganache.

#cremeanglaise
#bavariancream
#buttercream
#almondcream
#frangipane
#cremeux
#ganache

These recipes are just guides. You can divide or multiply the amounts according to your needs.

Materials:
Thermometer
Mixer
Pastry bags
Tips

RECIPE - ALMOND CREAM (Can be frozen)
125 gr Almond flour.
80gr Sugar
80gr Butter
2 eggs
1 tbsp rum
DIRECTIONS:
Mix the butter with the sugar.
Add the eggs and mix well.
Add the almond flour.
Add the desired aroma (rum)
Refrigerate at least 30min - 1h before using.
Usually it goes to the oven for about 20 min at 170C.

RECIPE - FRANFGIPANE (can be frozen)
125 gr Almond flour
80gr Sugar
80gr Butter
2 eggs
1 tbsp rum
80gr Pastry cream (See Pastry cream)
DIRECTIONS:
Mix the butter well with the sugar.
Add the eggs and mix well.
Add the almond flour.
Add the pastry cream.
Finally add the desired aroma (rum)
Its used as a filling for several famous recipes that go to the oven.

RECIPE - CREME ANGLAISE (Vanilla) (can be frozen)
300gr Milk
3 Yolks
50gr Powdered sugar
Vanilla bean or essence
2 coffee beans
DIRECTIONS
Prepare a cold Bain Marie.
Boil the milk with the desired aroma. If that is vanilla, 2 coffee beans will help to fix the flavor.
without frothing, gently mix the yolks with the sugar.
Strain the milk and add it to the yolk mixture.
Return to the heat and cook until it reaches about 180F.
(Preferably use the thermometer)
Stir gently on the cold Bain Marie until the temperature drops and refrigerate with plastic wrap in contact with the surface.
The next day, strain again if necessary.
For a thicker creme anglaise, substitute half the milk for heavy cream.

RECIPE - CREME ANGLAISE (Chocolate) (can be frozen)
350gr Milk
50gr of Dark Chocolate (55% or more)
3 Yolks
75gr Powdered sugar
INSTRUCTIONS
Same directions as the vanilla creme anglaise.
When removed from the heat add the chocolate in pieces or dragees.
Stir gently on the cold Bain Marie until the temperature drops and refrigerate with some plastic wrap in contact with the surface.
The next day, strain again if necessary.

RECIPE - BAVARIAN CREAM (Vanilla) (can be frozen)
200 milk
2 Yolks
70gr Powdered sugar
Vanilla bean or essence
2 Coffee beans
3 Gelatin sheets
200gr Heavy cream
DIRECTIONS
Hydrate the gelatin sheets in cold water with some ice cubes.
Prepare the crème anglaise according to the instructions of the Vanilla Creme Anglaise recipe.
Add the hydrated and gelatin and mix well.
Let it cool off until reaches the room temperature.
Whip the heavy cream.
Fold into the crème anglaise in 3 parts.
Mix gently.
Pour into the molds of your choice.
Refrigerate until the next day.

RECIPE - CHOCOLATE CREMEUX (CAN BE FROZEN)
105gr Milk
105gr Heavy Cream
30gr Sugar
2 Yolks
130gr Dark Chocolate (60% or more)
DIRECTIONS
Prepare the crème anglaise according to the instructions above. (See Vanilla Creme Anglaise)
Melt the chocolate a little bit and then add the hot creme anglaise on it.
Mix well.
Refrigerate and the next day smooth the cream.

RECIPE - WHITE CHOCOLATE CREMEUX (Vanilla) (Can be frozen)
140gr Heavy Cream
60gr Milk
10gr Sugar
2 Yolks
140gr White Chocolate
2 gelatin sheets
DIRECTIONS
Hydrate the gelatin sheets in cold water with some ice cubes.
Prepare the crème anglaise according to the instructions above. (See Vanilla Creme Anglaise)
Add the hydrated and drained gelatin and mix well.
Melt the chocolate a little bit and then add the hot creme anglaise on it.
Mix well.
Refrigerate and the next day smooth the cream.

RECIPE - BUTTER CREAM (Vanilla) (Can be frozen)
250gr Soft Butter
180gr Sugar
80gr Water
3 Eggs
20gr Sugar
Vanilla essence
DIRECTIONS
Beat the eggs at medium speed with the 20 g of sugar.
Meanwhile, prepare a syrup with the water and 180g of sugar.
Bring to a boil until reaching about 240F.
With the mixer running, carefully and slowly drizzle in hot sugar syrup.
Proceed to gradually increase the mixing speed.
Once the mixture is very creamy, foamy and still warm, add in three parts the soft butter.
Add the desired essence or flavor.
Beat on medium speed until you get a firm and shiny cream.
Use immediately.
If you refrigerate or freeze it, allow it to come to room temperature.
Beat a little again.

RECIPE - BUTTER CREAM (Chocolate) (Can be frozen)
250gr Soft Butter
180gr Sugar
80gr Water
3 Eggs
20gr Sugar
3 Tbsp cocoa powder
DIRECTIONS
Mix the soft butter with the cocoa powder.
Reserve.
Follow the same steps as for the vanilla buttercream.

RECIPE - CHOCOLATE GANACHE (Can be frozen)
250gr Heavy Cream
200gr Dark Chocolate (55% or more)
1 tbsp Sugar
1 tbsp Soft butter
INSTRUCTIONS
Melt the chocolate a little.
Boil the heavy cream with the sugar.
Add to chocolate.
Mix and emulsify, stiring with short movements in the center.
Once the ganache begins to shine, increase the size of the movements.
Add the soft butter.
Mix well.
Use immediately.
If refrigerated, then leave at room temperature and smooth with a spatula.

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