Making crème pâtissière
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Slagroom opkloppen
Van taarten, cakes en scones, tot pavlova's en mousses - zelfs warme chocolademelk of likeurkoffie. Is er een dessert of warme drank die niet beter wordt met vers geklopte room? En vergeet alles wat uit blik komt. Echte slagroom is luxueus en decadent, en super eenvoudig te maken met je keukenmachine.
Daarvoor moet je slagroom gebruiken, die minimaal 36% vet bevat. Als je slagroom opklopt, voeg je lucht toe aan de structuur, waardoor de textuur lichter en stabieler wordt. Een keukenmachine maakt het verschil, niet alleen omdat opkloppen met de hand veel tijd en moeite kost, maar de garde van de keukenmachine is speciaal ontworpen om snel lucht in de room te brengen.
Dit is onze gids voor het maken van slagroom met je keukenmachine, samen met enkele tips voor het toevoegen van smaak en het verkrijgen van de gewenste consistentie.
Voorbereiden
Dit is wat je nodig hebt:
300 ml slagroom
Keukenmachine
Ballongarde
Voor het beste resultaat haal je de room pas uit de koelkast als je klaar bent om hem te gebruiken - koude room klopt het snelst op.
300 ml slagroom
Keukenmachine
Ballongarde
Voor het beste resultaat haal je de room pas uit de koelkast als je klaar bent om hem te gebruiken - koude room klopt het snelst op.
Whipping cream
Fit the whisk to your stand mixer and add the whipping cream to the mixer bowl.
Start whipping on a lower speed for two minutes and gradually increase the speed. As the cream starts to thicken it will bubble and froth a little. When the whisk starts to leave subtle trails in the cream it’s nearly ready. Keep an eye on things though. It won’t take long for the cream to thicken and start to form soft peaks, and only a few moments to go from perfectly soft and billowy to overly stiff and grainy.
When to stop whisking will depend on what consistency you need (see below), but be careful to avoid over-whipping. You can always re-whip if the consistency is too loose, whereas over-beaten cream will start to get a grainy texture, and can separate into butter and buttermilk.
Start whipping on a lower speed for two minutes and gradually increase the speed. As the cream starts to thicken it will bubble and froth a little. When the whisk starts to leave subtle trails in the cream it’s nearly ready. Keep an eye on things though. It won’t take long for the cream to thicken and start to form soft peaks, and only a few moments to go from perfectly soft and billowy to overly stiff and grainy.
When to stop whisking will depend on what consistency you need (see below), but be careful to avoid over-whipping. You can always re-whip if the consistency is too loose, whereas over-beaten cream will start to get a grainy texture, and can separate into butter and buttermilk.
Helpful tips
● For the fluffiest, most voluminous whipped cream in less time, use very cold cream and chill the mixing bowl and whisk in the fridge for 10 minutes before you start.
● How long your cream will take to whip depends on what you’re planning to use it for. For filling a pavlova or serving with a cake or tart, you may want it to stay relatively loose, with a ‘dropping’ consistency. Whisk for a bit longer to achieve soft peaks, which is when the cream is thick enough to briefly hold its shape when you lift the whisk out of the bowl. This is the best consistency for when you’re folding the cream into other mixtures, such as when you’re making a mousse, spreading over the top of a pie or filling a cake.
You may want a firmer consistency for some recipes or piping work, whipping the cream until it takes the form of stiff peaks, just be careful not to over-whip it.
● You can flavour or sweeten whipped cream with a variety of different flavours and sugars. Try icing sugar, vanilla extract, melted chocolate, cocoa, cinnamon or liqueur. Add your chosen flavouring to the cream as it begins to thicken.
● Whipped cream is best used immediately, so leave making it until the last minute if you can. It will hold if kept covered in the fridge for a couple of days, but you will need to re-whip it.
● How long your cream will take to whip depends on what you’re planning to use it for. For filling a pavlova or serving with a cake or tart, you may want it to stay relatively loose, with a ‘dropping’ consistency. Whisk for a bit longer to achieve soft peaks, which is when the cream is thick enough to briefly hold its shape when you lift the whisk out of the bowl. This is the best consistency for when you’re folding the cream into other mixtures, such as when you’re making a mousse, spreading over the top of a pie or filling a cake.
You may want a firmer consistency for some recipes or piping work, whipping the cream until it takes the form of stiff peaks, just be careful not to over-whip it.
● You can flavour or sweeten whipped cream with a variety of different flavours and sugars. Try icing sugar, vanilla extract, melted chocolate, cocoa, cinnamon or liqueur. Add your chosen flavouring to the cream as it begins to thicken.
● Whipped cream is best used immediately, so leave making it until the last minute if you can. It will hold if kept covered in the fridge for a couple of days, but you will need to re-whip it.
