If you try not to eat animal products, but at the same time you have a sweet tooth, then you have probably already encountered the problem of how to make vegan cream for making cakes, filling cakes, eclairs or coating pies.
In traditional cooking, the most popular products for making creams are eggs and dairy products (sour cream, butter, cream). However, vegans can just as easily use tasty alternatives for this purpose - nuts and Coconut oil. Of course, you can also make cream from tofu, soy sour cream, fruit puree. But still, coconut cream and nut cream are considered as close as possible in their properties and taste to the traditional one.
Recipe "Vegan cream" from coconut milk
Let's look at this particular type first, in texture it is most similar to a smooth, creamy, delicate filling for baking (because cashew paste is almost always a little rougher in structure).
What will we need?
1 can (about 400g) full fat coconut milk Keep in refrigerator for at least a day before use.
1-3 tablespoons powdered sugar or agave syrup (depend on your tastes)
1 teaspoon vanilla
How to cook?
1) First, put the bowl and whisk in the fridge for 10 minutes to get cold. If you are using a blender with a removable whisk attachment, place it in.
2) Take out coconut milk, carefully open and drain the liquid so that only a thick, settled mass remains. Do this carefully so that the water and cream do not mix, because. we need exactly the "sediment" of the coconut.
Transfer it to a chilled bowl.
3) Start whipping the mass intensively for 2-4 minutes until the cream becomes lighter and more airy. Add syrup and vanilla extract, beat until absolutely homogeneous and smooth.
4) When the cream is ready, immediately serve it with fresh fruit, or use to brush the layers of the cake. You need to store the cream in the refrigerator, if it hardens too much, you can always dilute it and beat it again.
Keep in mind that the consistency, taste and smell of the resulting product is largely dependent on the brand of coconut milk, it can vary greatly depending on the manufacturer. So it's worth trying a few. different options to find the most suitable one.
You may be interested in coconut icing, instead of which you can use the light cream described above.
Recipe "Vegan cream" cashew
A cool solution for those who, for various reasons, do not accept coconut and dishes from it. Nuts are rich in protein and have virtually no contraindications. Of course, they have a pronounced taste, which some may not like. However, you should try to prepare such a cream, you should like it!
Make cake cream at home - it is very easy: especially, coconut cream cake , which consists of only three ingredients. That's why I often cook it with my children. Creamy-coconut taste combined with delicate white chocolate will become great addition for any cake or cupcakes. This one amazing cream the taste is very reminiscent of everyone's favorite Raffaello sweets. Therefore, if you like them too, join us: we will prepare best cream cream and chocolate.
Ingredients:
- White chocolate- 100g;
- cream 33% - 260 milliliters;
- coconut flakes - 30 grams.
. Step by step recipe
So many chocolate coconut cream enough for us to decorate ten cupcakes or for a layer of one cake with cakes with a diameter of 20 centimeters.
- Pour cream with a fat content of at least 30% into a saucepan and add coconut flakes.
- Advice. It is better to take fatty coconut flakes that contain coconut oil - it is tastier and more tender.
- Bring the cream to a boil, but do not boil.
- Add the crushed white chocolate to the hot cream and let it melt.
- Advice. If the cream has cooled down a little, and the white chocolate has not yet melted, then you can heat the cream a little more: but, it is very important not to heat the chocolate and cream to a high temperature, otherwise they will curdle.
- The melted mixture of cream and chocolate will acquire a yellowish tint and a uniform texture. Then we shift it to a cool place for several hours: you can prepare the cream in the evening and leave it overnight.
- When the coconut cream for the cake it cools down well, it needs to be beaten with a mixer. Then homemade cream becomes dense and airy, holds its shape well.
- We transfer the finished cream into a pastry bag. And with it we decorate our pastries: a cake or cupcakes.
- Advice. For the white chocolate coconut cream it is better to take a large nozzle for a pastry bag: because a small one, in the form of an asterisk, will quickly become clogged with coconut chips.
- Ready-made cake layers, best of all biscuit, layered with tender, delicious homemade cream .Such a layer is also suitable for meringue: because it keeps its shape, does not melt. So the protein meringue will remain the same crispy and airy.
Also with cream and chocolate cream You can fill and decorate small cupcakes. To do this, make a small depression in the cupcake itself and fill it with cream. In the middle, you can put almonds or hazelnuts, and on top, using a pastry bag with a nozzle, decorate pastries with spiral movements. You can just make a small hat of cream. Top with nuts, shredded coconut or grated chocolate. All that is enough for your imagination. What kind confectionery you can also decorate and stuff coconut cream , you can find out on our website "I love to cook."
Raffaello cream, inspired by the candies of the same name, is superior original delicacies. Unlike the latter, it consists only of natural products, whose high compatibility with other components allows it to take on a different consistency and turn into a separate dessert, filling or layer for cakes.
How to make a cream like in Raffaello?
coconut cream done easily and simply. The only condition is high-quality products and a certain sequence in cooking. First, butter and white chocolate are melted in a water bath and mixed with condensed milk. Then add coconut flakes and stir. Remove from heat and refrigerate for three hours.
- Raffaello cream at home will turn out much tastier if you use oil and high-fat condensed milk.
- Any cream must be constantly stirred, otherwise, it will stick to the bottom of the pan and burn.
- Cream cheese and cream butter should only be room temperature.
- If the cream is made on the basis of mascarpone, then it should be used immediately. When cooled, it does not adhere well to the surface and makes it difficult to work.
Raffaello cream, like in candy
Those who want to repeat the taste of popular sweets can make Raffaello cream on cream. It couldn't be easier to prepare. All you need to do is bring the cream and chocolate to a boil and let it cool. For smoothness, beat the mass with oil. It is convenient to work with such a cream: it thickens slowly, so you can immediately soak the cakes with it or, after 5 hours of cooling, form sweets in the manner of truffles.
Ingredients:
- white chocolate - 75 g;
- cream 33% - 80 ml;
- oil - 50 g;
- salt - a pinch.
Cooking
- Combine chocolate pieces with cream, bring to a boil in a water bath and remove from heat.
- Cool, put the butter, salt and beat with a mixer.
- Refrigerate Raffaello cream for 5 hours.
Raffaello cream for cake
Coconut cream for the cake will add exotic and charm to baking. It will require a minimum of components, and all preparation consists in mixing coke shavings with whipped cream. This cream is highly resistant, dense and thick, so the product must be soaked in the refrigerator for at least 10 hours.
Ingredients:
- cream 35% - 200 ml;
- powdered sugar - 40 g;
- coconut flakes - 150 g.
Cooking
- Whip cold cream to fluffy peaks.
- Continue beating while gradually adding the powder.
- Mix the creamy mass with the coconut flakes.
- The mass does not need to be cooled. Cream Raffaello for cake at home is ready to work right away.
Raffaello cream for cupcakes
Coconut cream for cupcakes should remain stable, fluffy and tender. Cream, which is a combination of cream with chocolate and coconut flakes, fully meets these requirements. The only requirement for it to turn out homogeneous: cream and chocolate should not be overheated, and after cooling, everything should be whipped into a fluffy mass.
Ingredients:
- white chocolate - 100 g;
- cream - 260 ml;
- coconut flakes - 40 g.
Cooking
- Pour cream over the coconut flakes, put the container on the stove and bring the mass to a boil.
- Add chocolate chips and wait for it to soften before removing from heat.
- Stir and set aside the cream for several hours.
- After that, beat the cooled cream with a mixer.
- Place the Raffaello cream in a piping bag and decorate the cupcakes.
Raffaello cream for biscuit cake
Coconut should make baked goods soft, juicy and refreshing. In this case, a cream of mascarpone and condensed milk is ideal. He will fill the cakes creamy taste cheese and pleasant sweetness of condensed milk. Even excessive density coconut flakes does not prevent him from impregnating porous, biscuit cakes with high quality.
Ingredients:
- mascarpone cheese - 400 g;
- coconut flakes - 80 g;
- condensed milk - 300 g.
Cooking
- Lightly beat the mascarpone cheese with a mixer.
- Add condensed milk and coconut flakes.
- Stir gently.
- Send Raffaello cream for an hour in the refrigerator.
Custard coconut cream is one of the variations of the classic patisserie. This one is prepared with milk without eggs, since the presence of coconut already makes the cream very rich, and the combination with butter adds stability and thickness to it. For this reason, it is often served as a separate dessert or filled into cakes.
Ingredients:
- coconut chips - 150 g;
- powdered sugar - 300 g;
- milk - 900 ml;
- oil - 400 g;
- flour - 240 g;
- starch - 45 g.
Cooking
- Mix milk with flour and starch.
- Set the container aside for 15 minutes.
- Put on the stove, pour in the powder and boil for 5 minutes.
- Remove from stove, add shavings and stir.
- Beat separately butter, after which, enter it into the cream.
- Put Raffaello in the refrigerator for 30 minutes.
Coconut cream cheese is another variation of Raffaello cream for layering a cake. The convenience of this recipe lies in the absence of any heat treatment. All components are whipped and immediately applied to the product. The main thing that cream cheese and butter were at room temperature: if the cream cheese is cold, the butter will separate.
Ingredients:
- cream cheese - 400 g;
- oil - 120 g;
- condensed milk - 380 g;
- dry milk - 30 g;
- milk - 100 ml;
- coconut flakes - 80 g.
Cooking
- On low mixer speeds, beat cream cheese with soft butter.
- Add condensed milk, both types of milk and coconut flakes.
- Whip up uniform consistency and, without cooling, apply to the product.
Raffaello cream with white chocolate
Most housewives prefer coke to store-bought products. This is quite justified: the cream consists only of natural ingredients (cream, chocolate and coke chips), is easy to prepare and unpretentious in storage in the refrigerator. They can be used to grease buns, serve as a separate dessert or decorate pastries.
Ingredients:
- cream - 100 ml;
- white chocolate - 100 g;
- coconut flakes - 50 g.
Cooking
- Heat the cream over a fire, add the chocolate and bring the mass to a boil.
- Mix with coconut flakes.
- After cooling, transfer to an airtight glass jar and refrigerate.
Raffaello cream with milk
Cream with coconut flakes is varied. Most recipes use milk, which, in combination with shavings, makes the cream taste identical to candy. As a rule, milk is boiled together with thickeners and butter, chips are added and an analogue of custard is obtained, suitable for soaking cakes.
Ingredients:
- milk - 500 ml;
- semolina - 60 g;
- coconut flakes - 200 g;
- oil - 140 g;
- sugar - 70 g.
Cooking
- Warm up 400 ml of milk with butter and sugar.
- Mix the rest of the milk with semolina.
- As soon as the mixture boils, add semolina to the cream, and cook for 3 minutes.
- Add coconut flakes, stir and remove from heat.
- Cool and start baking.
Raffaello with condensed milk is a classic of confectionery. Condensed milk - in general, unique product, with which both oil and butter creams acquire tenderness, softness and pleasant sweetness. In this recipe, for greater stability, it is heated over a fire and, after cooling, whipped with butter. As a result, the cream is thick, light and tasty.
Ingredients:
- condensed milk - 180 ml;
- coconut flakes - 100 g;
- oil - 170 g;
- cream - 170 g;
- sugar - 150 g.
Cooking
- Combine condensed milk, cream, sugar and shavings.
- Put the container on the stove and heat over a fire until the sugar is completely dissolved.
- Stir and chill.
- Separately, beat the butter with a mixer.
- Add butter to cream and whisk again.
Raffaello cream is a recipe that allows you to reproduce popular sweets as much as possible. This can be done only with the help of coconut milk, its fat content and delicate taste, combined with cream cheese, coconut flakes and liquor, allow you to get a light, tender and air cream identical to the candy filling.
A very pleasant, fragrant and tender cream is obtained from these profiteroles. I recommend taking coconut milk itself with high fat content, by the way, do not forget that you can cook it yourself, the recipe is on the website:
A few words about the pulp of coconut. This does not mean coconut flakes, but the pulp that can be obtained from coconut. It should be soft, fresh, fragrant. It must be separated from the brown shell and mashed in a blender. Or use ready-made, frozen.
Ingredients:
:
250 g coconut milk
75 g yolks
75 g sugar
18 g cornstarch 50 g butter
75 g coconut pulp (shredded coconut, but fresh coconut is better)
300 g cream 33%
Choux pastry (for 40-50 cakes):
180 g flour
150 ml whole milk
150 ml water
15 g fine sugar
1 pinch of salt
120 g butter (room temperature)
6 eggs
P r i p o r a t i o n e :
Pour coconut milk into a small saucepan and bring to a boil.
Meanwhile, in a bowl, beat the egg yolks and sugar with a whisk until the mixture turns slightly white. Then add corn starch.
Pour 1/3 of the hot milk into the yolk mixture while whisking continuously.
Then pour everything back into the pot. Stir and put on fire. Cook the cream over low heat, stirring constantly with a whisk, until thickened.
Remove from heat, pour the resulting cream into a bowl and cool for 10 minutes, then add the butter, coconut puree. Mix well. cover the bowl cling film, firmly pressing it to the surface of the cream and remove until use in the refrigerator.
Preheat oven to 190C.
Sift flour into a bowl.
Boil water, milk, sugar, salt and butter in a small heavy-bottomed saucepan.
By the time it boils, the butter should be completely melted. If this does not happen, remove from heat and stir the mixture with a wooden spatula until the oil is completely dissolved.
Remove saucepan from heat. Pour in all the flour at once. Thoroughly mix the mass with a wooden spatula so that the flour absorbs all the liquid. Then return the pan to low heat and, stirring vigorously, dry the dough well for 1 minute.
Transfer the resulting dough to a mixing bowl. Install paddle attachment. Knead the dough at medium speed, adding one egg at a time. Add the next egg only when the first is completely dispersed in the dough.
Place the dough into a piping bag fitted with a 10mm nozzle. Place the profiteroles on a baking sheet lined with parchment paper.
Put the oven on for 8-10 minutes - until the moment when the dough begins to increase in size. Slightly open the oven door 2-3 mm to release steam. Continue to cook in the oven ajar until golden brown, about 25-30 minutes, depending on the size of your shu.
Get ready custard balls carefully transfer them to a wire rack and leave to cool completely.
Gentle Coconut Cream:
Chill the cream well.
Place the bowl and whisk in freezer for 30 minutes.
Then remove the bowl, pour in the cream and beat vigorously until stiff peaks form.
Add the whipped cream to the chilled coconut custard and gently fold in with a silicone spatula, from bottom to top.
Assembly:
Collect the cream in a pastry bag. Fill your profiteroles with stuffing. You can pierce the dough with a long and sharp nozzle, or cut off the top cap, then filling the void in the custard balls.
You can sprinkle on top powdered sugar or, lightly brushing with the rest of the cream, sprinkle with coconut flakes.
I love serving dessert the next day when choux pastry It is well absorbed and softened by the cream.
Happy tea!
