Plombir Cream
3 servings
60 minutes
The 'Plombir' cream is a true embodiment of tenderness and lightness, becoming a classic of European confectionery. Its roots trace back to the traditions of French cuisine, where rich creamy textures are valued. This cream has a velvety structure, refined vanilla aroma, and soft sweetness that perfectly complements baked goods. It is used for decorating cakes, filling eclairs, croissants, and other desserts, adding sophistication and rich flavor. Thanks to the right combination of ingredients, it turns out stable and fluffy, while the process of making it is an art that requires patience and precision. The 'Plombir' cream can transform any dessert into a true culinary masterpiece, enveloping each piece in tenderness and sweetness.
1
Break the eggs into a thick-bottomed pot, add sugar, and sift the flour.
- Chicken egg: 2 pieces
- Sugar: 75 g
- Wheat flour: 30 g
2
Whisk the mixture with part of the milk until smooth and gradually add all the milk, continuing to stir.
- Milk: 250 ml
3
Place the pot on the stove, lower the heat slightly below medium, and constantly stir with a silicone spatula. Once the mixture starts to thicken, switch to a whisk and reduce the heat to minimum.
4
Bring the mixture to a boil, then cook for another 1-2 minutes (stirring constantly to avoid burning and clumping), remove the pot from heat and cool the mass to room temperature.
5
After the cream has cooled, take the butter, add vanilla sugar, and beat with a mixer until it turns white and increases in volume.
- Butter: 100 g
- Vanilla sugar: to taste
6
Whip the custard part with a mixer until smooth.
7
Add 1 tablespoon of the custard part to the butter and beat with a mixer until smooth.
8
Continue adding the custard part one spoon at a time and whisk until it's finished.
9
Ready. The cream can be used for cakes as well as for croissants, eclairs, and other pastries.