11 Rellenos Extra Firmes! No volverás a usar otra crema después de probar esta receta!

11 Rellenos Extra Firmes! No volverás a usar otra crema después de probar esta receta!

Check out the most delicious and firm cream I bring you today. It’s Kinder Bueno cream, it’s delicious. The best part is that it takes just 2 minutes to prepare with just a few ingredients. The result is worthy of professional pastry. The texture is perfect, creamy, smooth, yet very firm. Ideal for decorating, filling, and enjoying with any dessert. I assure you, once you try it, you won’t want to use any other cream. Perfect for your cakes, cupcakes, or eclairs. Subscribe to my channel if you’re not already. Share this recipe with your friends. This way, you’ll help me grow my channel a little bit more every day. And we continue with the recipe. I add 400 ml of cold cream, Puratos room cream, 250 g of mascarpone. That’s a tub. If you want to add more, you can because it’s delicious. Two tablespoons of cocoa powder, pure unsweetened cocoa. 60 g of powdered sugar. And finally, I add three large, generous spoonfuls of Nutella. I place everything in the same bowl and beat it with a hand mixer. A hand mixer. In a minute and a half, maximum, you have the cream ready. It’s a firm, creamy, delicious, and super versatile cream. You can use this cream to fill sheet cakes and birthday cakes. You can decorate with it, you can line your cakes, your tarts, decorate eclairs, decorate choux pastries, and fill them. It also looks great on cupcakes. Come on, it’s wonderful. I’m going to decorate. I’m going to do the demonstration I always do in my tutorials. Using the large nozzle number 1E, the Wilton nozzle 1M, and the large nozzle number 353. Here I already have three piping bags filled with Kinder Bueno cream. Delicious and firm. Look at this beautiful decoration, how it forms. I make one row, two rows, three rows of cream in the same bowl. And up to four rows. The cream holds perfectly, equally well formed, equally firm. This is my way of showing you how beautiful and firm it is. It’s delicious. It will also last up to 5 days in the refrigerator. You can store it covered with plastic wrap. When you need it, just give it a little rub with a spatula. This gives it texture again, and it’s ready to use. But as delicious as it is, I don’t think you’ll have much left. Thank you so much for watching my tutorial. Thank you for subscribing to my channel. Leave me a comment if you’re going to make this cream or if you already knew about it. Share this tutorial with your friends. You’d be doing me a huge favor. This would really help my channel continue to grow. Thank you so much, and see you soon.
Today I’m showing you how to make a smooth, shiny Belgian cream with white chocolate. Very versatile, ideal for filling cakes, serving in glasses, or pairing with fruit. Also perfect for making irresistible cold desserts. It’s an easy recipe with few ingredients and incredible results. At the end, I’ll tell you how to customize it with different flavors, so don’t miss it. In a heavy-bottomed saucepan, place 500g of condensed milk and 60g of cornstarch. Mix thoroughly with a spatula or whisk until the cornstarch dissolves. Add 250g of whipping cream. Mix everything together, stirring gently, still off the heat. Add 350ml of whole milk. Bring the mixture to a simmer over medium-low heat and cook, stirring constantly. Use a silicone spatula or whisk to prevent it from sticking to the bottom. When the mixture begins to boil, add 300g of white chocolate. I use Sedao chocolate. Continue stirring constantly and cook for about 2 more minutes until the mixture thickens and acquires a creamy, glossy texture. Turn off the heat and stir vigorously for a few seconds. This will make the cream smoother and more even. Place the cream in a clean, dry container. Cover it with plastic wrap, keeping it in contact with the surface to prevent a hard skin from forming. Let it rest for a few minutes until it cools down to a simmer. Place the cream in the refrigerator and let it chill for at least 12 hours before using. This Belgian cream keeps perfectly in the refrigerator, tightly covered with plastic wrap. Or in an airtight container for 5 days. You can also freeze it if you use flour instead of cornstarch. That way, you’ll have it ready for future desserts. Its texture is ultra-creamy, smooth, and shiny, very similar to a custard. But without eggs. This makes it lighter, more stable in the refrigerator, and perfect for those who avoid eggs, whether for taste or allergies. Plus, it has a delicate flavor that goes with everything: fruit, cakes, pastries, or even just by the spoonful. It’s a true delight. This cream is ideal for filling cakes, pairing with fruit, or serving in small glasses. It ‘s also a base for cold desserts. It’s spectacular for filling profiteroles with cocoa crackers like the ones I make. A total finger-licking delight. If you like, you can flavor it with vanilla essence or orange zest, or even with a splash of light liqueur. And if you prefer to vary the color or flavor, use milk, dark, or strawberry chocolate. You can also use matcha. It’s completely customizable to your tastes. If you liked this recipe, don’t forget to subscribe to the channel. Like the video and share it with your friends. Thank you for being here, for your comments, and for following me through each recipe. See you soon with more sweet tricks. A big hug, thank you very much, and see you soon. Here I bring you a spectacular, economical, and very easy-to-make recipe. It’s a delicious cream that you can use for a cake, a griddle cake, or cupcakes. First, clean and cut four ripe bananas and set them aside for now. Prepare a saucepan or frying pan and place it on the stove. Add 50g of butter and melt it slightly over medium heat. I use unsalted butter, but you can also use salted butter. Add the sliced ​​bananas, stir, and let it boil for exactly two minutes. The quantity of bananas is 450g, peeled and sliced. Now add the juice of half a lemon, about 40ml, and mash with a fork. Mash until you have a smooth banana puree while it continues to boil over medium heat. Add 120g of sugar and stir well. Let it boil for another 30 seconds and turn off the heat. With the hot puree, add 50g of cornstarch and three egg yolks. Mix very well and then add 300ml of cold or hot milk. Mix again until everything is well combined. I blend the mixture a little more, but this step is optional. Afterwards, we’ll strain the cream through a fine sieve, so blending isn’t mandatory. Return the pot to the heat and stir constantly. Boil the cream until it thickens and has a firm consistency. Let it boil for 30 seconds and turn off the heat. Strain the cream through a fine sieve to make it smooth. This step is optional; it depends on your use. If you’re using a pastry bag, the cream should be very fine. But if you’re using a cake or griddle, you can leave it with chunks. Cover the cream with plastic wrap and let it cool. First at room temperature, then in the refrigerator for at least two hours. Next step. Add 500 ml of very cold cream. Beat for three minutes until firm. Gradually add the cooled banana cream in batches. Beat until you have a firm, thin, and thick cream. You can make it a day in advance. It will keep perfectly in the refrigerator for five days. This amount is enough for an 18 cm diameter cake. I used it to decorate 24 cupcakes with tall rosettes. The cream is perfectly shaped with a piping bag. I hope you make it; it’s delicious, economical, and very easy. Here I show you a Puratos room-size vegetable cream. In a minute and a half of beating, you get a firm cream. It’s perfect for decorating cupcakes, eclairs, cakes, and other desserts. The best thing is that it doesn’t collapse, melt, or crack. It withstands heat and cold and goes a long way. I add two cups of very cold vegetable cream. I beat it for a minute and a half at medium-high speed. It’s a firm cream that is perfectly shaped with a whisk. It even works without problems with an electric hand mixer. This is a white vegetable-based room cream from Puratos. You can easily dye it with gel food coloring. It’s perfect for decorating with a piping bag. You can even make ganache or use it for ice cream. It’s super versatile; it withstands both hot and cold temperatures without a problem. If you over-mix it, add extra cream. Mix gently with a spatula and you’ll get the perfect consistency. Here I show everything in transparent glasses. This way you can see how the texture is defined from above. I make rosettes with a piping bag, setting the extra firm texture. This is the only way to check it’s working perfectly. If you want a chocolate flavor, add cocoa or melted chocolate. You’ll get a delicious, firm chocolate cream. This Puratos room cream is vegetable-based and perfect for celiacs. It tastes smooth, goes with everything, and really works. In a bowl, add eight egg yolks and 250g of sugar. Mix, then add 100g of cornstarch and a little milk. Stir with a whisk until well combined and no lumps are present. Add a teaspoon of vanilla essence and mix. Heat the remaining 1 liter of milk in a saucepan. When it almost boils, remove from heat and mix with the egg yolks. Return to the saucepan and cook, stirring constantly. The cream will thicken and acquire its characteristic smooth texture. Optionally, add 150 g of butter at room temperature. This will make the pastry cream even creamier. Divide the cream into two parts if desired. Add 150 g of chocolate chips to one. Mix until completely melted. The pastry cream must be cooled before use. Cover it with plastic wrap, keeping it in contact with the surface. Let it cool completely to room temperature. Before using, whisk it lightly to obtain a creamy consistency. The pastry cream will last three or four days in the refrigerator. It is not recommended to freeze it because it will lose its texture. You can add flavorings, extracts, or even liqueur to taste.
Transfer the pastry cream to a piping bag with a 1E nozzle. You can also use a Wilton 6B nozzle. Decorate and see how firm and beautiful it looks. It’s a perfect cream for filling and decorating cakes. Also for cupcakes and pastries with a piping bag.
I hope you enjoyed this baking staple. Subscribe to my channel if you haven’t already. If you’re already subscribed, thank you so much for your support. Share this recipe with your friends to support my channel. Comment if you liked the recipe and where you’re watching from. Today I’m showing you how to make an extra-firm cream, ideal for filling and decorating cakes, pastries, and cupcakes. It’s butter-free, ready in just 5 minutes, and has an irresistible Oreo flavor. This cream has the perfect texture: super-soft, creamy, and easy to work with. It’s perfect for any type of decoration or filling. Plus, it doesn’t contain any extra sugar because the ingredients are perfectly balanced for a spectacular sweetness. In this video, I show you step-by-step how to prepare it, along with tips and tricks to ensure it always turns out perfectly. This cream will be your ally to surprise on any occasion. Look how firm it becomes and how the details stand out when you use it. This cream is super delicious with an irresistible Oreo flavor that everyone will love. It’s a simple, quick recipe with a spectacular texture, ideal for any type of dessert. Follow the step-by-step instructions and surprise everyone with this Oreo cream, which will surely become your favorite for decorating and filling. I would love for you to tell me from which country you are watching me while I begin the recipe. Your comments make me very happy. The first thing we’ll do is crush a package of Oreo cookies, including the cream filling, which is 185 g. If you have a food processor, this step will be very quick and easy, as you’ll get a fine crumble in just a few seconds. If you don’t have a food processor, don’t worry; you can also place the cookies inside a plastic bag and roll them over with a rolling pin until they are well crushed. Once crushed, set them aside and continue with the other ingredients. Here I want to show you the two main types of whipping cream, as they may be called differently in each country, such as “nata” (cream). Whipping cream or even Chantilly whipped cream. Both are excellent options, but in this recipe I’ll use cold vegetable cream, Ambiente Puratos, because I love the extra-firm texture it achieves. In a bowl, pour 500 ml of very cold vegetable cream. Start by whisking at medium speed for about 30 seconds, just enough for the cream to begin to thicken slightly. Then increase the speed to maximum and continue whisking until you get a soft, smooth texture. This process doesn’t take more than one or two minutes. While we set the half-whipped cream aside, in another bowl, mix 150 ml of condensed milk with 150 g of Philadelphia-style cream cheese. Use a hand mixer or a whisk to combine them well until you get a smooth, lump-free, and homogeneous mixture. This step is key to giving our cream that creamy and delicious touch, as well as a perfect balance of sweetness. It’s important to mention that we didn’t add any additional sugar to this recipe because the non-dairy cream already has sugar incorporated, and the condensed milk provides the necessary sweetness. With these ingredients, the cream is perfectly balanced, neither too sweet nor too heavy. Now we add the condensed milk and cream cheese mixture to the half-whipped cream. Beat at high speed for one or two minutes. Non-dairy cream is made from cow’s milk. It has a more dairy flavor and contains around 35% fat, making it perfect for whipping and achieving very firm creams. Non-dairy cream is lighter, as it comes with sugar incorporated, and is more stable. It’s ideal for firm, heat-resistant decorations, especially in warm climates. You’ll know it’s ready when it forms firm peaks that stay in place when you lift the beaters. The next step is to add the crushed cookies. Beat just until combined. Make sure it’s well mixed so that each portion of cream has that intense and delicious Oreo flavor. And that’s it, our Oreo cream is finished. Look how firm and creamy it is. It’s perfect for decorating cakes, cupcakes, or any dessert you desire. To show you how well it works for decorations, I’m going to use, as always , Wilton tips 353, 1e, and 1M. These tips are ideal for creating details on cupcakes or cake borders. If you like experimenting with decorations, these tips will give you incredible results. I used this cream to fill a three-tiered cake and it was a total success. It was firm, stable, and delicious. If you want to see how I made this cake step by step, here’s the link to the full tutorial. I’m sure you’ll love the result as much as I do. Did you see how easy it is to prepare this Oreo cream? Now you have a quick, delicious, and super-fine recipe to decorate and fill any dessert. It’s so versatile that it will become your favorite in no time. Thanks for following me this far. If you liked this recipe, don’t forget to like it, subscribe to the channel, and activate the bell so you don’t miss any of my future recipes. Leave me a comment telling me how you plan to use this cream or where in the world you’re making your desserts. See you in the next video with more ideas to help you shine in the kitchen. In this recipe for extra-firm apricot cream, you’ll discover a delicious and flavorful option to surprise your guests with a touch of freshness and natural sweetness. Apricots, known for their incredible flavor and their contribution of vitamins and antioxidants, will be the stars of this cream, which stands out for its firm consistency and its ability to be molded into beautiful decorations like pretty roses using a piping bag. The combination of almond milk and egg yolks creates a smooth and silky texture, but with the unique feature of being extra firm, allowing you to give shape and structure to your creations without being too heavy. It’s an excellent alternative for those looking for healthier options or who have dietary restrictions. This apricot cream is very versatile and adapts to a variety of preparations. You can use it to fill your favorite cakes, add a special touch to your cupcakes, or enjoy it in delicious tartlets. Even You can make alternating layers with other flavors in individual cups to create unique and eye-catching desserts. Preparation is very simple and quick. You don’t need to complicate things to achieve a delicious result and an ideal consistency for decorating with a piping bag. Follow the steps carefully and you’ll be ready to delight your guests with an extra-firm apricot cream they’ll love. So, go ahead and try this exquisite option and discover how the flavor and smooth texture of apricots can take your desserts to the next level. Prepare to receive compliments and become the star pastry chef with this extra-firm apricot cream. First, dice 10 ripe apricots and set them aside for now. Ripe apricots are a fruit rich in vitamins and offer several health benefits. They are an excellent source of vitamin C, which helps strengthen the immune system, promotes skin health , and acts as an antioxidant, protecting the body against free radical damage. Prepare a saucepan and place it on the stove. Add 50g of butter and melt it slightly. I use unsalted butter, but if you don’t have any, you can also use salted butter. Add chopped apricots, stirring occasionally, and let them cook over low heat for one minute. Add two tablespoons of sugar. Now add the juice of half a lemon (about 40ml). Stir again and let it boil for another minute. I used 500g of apricots, which is equivalent to approximately 10 cleaned, pitted, and chopped apricots. You can adjust the amount according to your preference. Remove the saucepan from the heat. Prepare 300ml of almond milk. You can also use whole milk or skim milk as alternatives. Blend the mixture until you have a smooth apricot puree. Then, add a little almond milk to the hot apricot puree and mix well. Add three egg yolks to thicken and give the mixture a creamy texture, along with a teaspoon of vanilla extract. Add 100g of flour and mix well. The flour acts as a thickening agent, while the egg yolks contribute to the creaminess and smoothness of the preparation. I also inform you that you can substitute the flour with 50g of cornstarch and that the egg yolks can be omitted. Add the remaining milk and mix again. Return the saucepan to the heat and, stirring constantly, boil the cream until it thickens very well. Once thickened, pour the apricot cream into a heat-resistant container. Cover the cream with plastic wrap and let it cool for at least 4 hours or overnight. First, let it cool to room temperature and then store it in the refrigerator. The next step is to add the cooled and hardened alvarico cream. First, whip it in a mixing bowl to give it a little creaminess. Then, add it to the whipped cream. In the next step, add 250 ml of very cold whipping cream. Depending on the region and country, this cream may have different names, such as heavy cream , whipping cream, or thick cream. Whip it for 3 minutes or until the cream is firm. Then, add the alvarico cream and continue whipping until you have a firm, smooth, and thick cream. You can prepare this cream a day in advance, and it keeps very well in the refrigerator for 5 days. This amount will be enough to fill and cover a cake measuring 15 or 18 cm in diameter and 10 cm high, or to decorate 24 cupcakes with tall rosette decorations. As you can see, this cream is very well marked with a piping bag. It has a firm consistency, an impressive color, and a flawless appearance. I hope you’re encouraged to try this delicious and inexpensive cream, as it’s very easy to prepare and full of flavor. Today I’m going to show you how to make a delicious mascarpone cream. It takes less than 3 minutes to prepare and is perfect for decorating or filling any dessert. The first thing I’m going to do is show you all the ingredients. Here I have 500g of mascarpone. This is the one I’m going to use. I also have 150g of white sugar, 20g of instant coffee, and 100g of dulce de leche, which is completely optional. And finally, I’m going to use 500ml of cream—animal-derived cream with a 35% fat content. I’m using this brand, but you can use any you know. I just took the cream out of the fridge. I measure the 500ml into a measuring cup, and from this same cream, I’m going to add it directly to the instant coffee and mix until it’s completely dissolved. This will help the coffee blend better later. Now, in the mixer bowl, I add the 500ml of cream, the 500g of mascarpone, and the 150g of sugar all together. I turn on the mixer. Mine has 10 speeds, so I start at speed four and then increase it to speed six. I’m going to blend for just two minutes, no more. You’ll see how the texture begins to change. It immediately becomes creamy, smooth, and firm. Just like that. It’s already perfect. But today I want to give it a different touch. So I’m going to add the coffee I mixed earlier with the cream, and also the dulce de leche. I’ll beat again for just one more minute. I mix everything together to integrate everything, and it’s ready. So easy and quick. In less than 3 minutes, you have a perfect, firm, delicious cream that you can use to decorate cupcakes, fill cakes, sheet cakes, and even to cover tarts. It’s a super-whitable base, and if you want, you can make your own versions. You can omit the coffee, you can omit the dulce de leche, or even both. And instead, you can add melted and cooled chocolate, Nutella, or some thick, cold jam—always cold, though, so that the cream doesn’t curdle. Look at this firm, smooth texture; it’s a true delight. You have to try it. And now, as I always do in my tutorials, I’m going to show you a sample of how to decorate using the tips. It’s my favorite way to show you the real texture of the cream. I always do it in clear bowls so you can really see how firm it is and how all the shapes are formed. I love showing it this way because when I make lots of turns, lots of rosettes, and I go up with the piping bag, if the cream weren’t firm it wouldn’t form as well, but here you can see it perfectly. I’m going to fill three piping bags. In one, I’m going to use tip 353. In another, I’m going to use Wilton’s tip 1M, and in the third, the large tip number E, which is the one I love and use a lot. I’m going to start making decorations, swirls, and different types of shapes so you can see how well this cream behaves, how firm it is, and how perfect it turns out. It’s great for decorating small desserts, cupcakes, and pastries. You can also use it to fill macarons, chocolates, and eclairs, or make decorations like the ones I’m showing you. You can even make individual cups with this cream and you have an incredible dessert with mascarpone and natural cream. You can combine it with chocolate chips, with leftover cake from a cake. You can add cookies, make interleaved layers—you can make a thousand desserts with this base. I’ll leave that in your hands, and I’d also love to hear from you in the comments. Tell me what you come up with and how you’re going to use it. And with that, I’ll sign off. Thank you so much for being here. Thank you from the bottom of my heart for subscribing to my channel. I would be thrilled if you would share my tutorials, help me make more people know about me, get more people to subscribe, and help this community continue to grow little by little. Thank you very much, and see you soon. Today I bring you a delicious recipe with a fruit I haven’t yet used on my channel: the peach, also known as peach in many countries. It’s an ideal fruit for preparing desserts, tarts, cakes, or small sweet bites that everyone loves. This time, I used canned peaches, which I think is a fantastic option when we don’t have fresh fruit at home. I’d love to hear how you use them and what kind of desserts you’d like to incorporate them into in the comments. In the meantime, subscribe to the channel and we’ll get started with the recipe. I’m using an 850g can of peaches in syrup that comes with eight large halves. I transfer the drained peaches to the food processor and blend them until very fine. If you prefer, you can also do this with a blender. If you want a smoother texture, you can pass the puree through a fine sieve, but in this case, I’ll use it as is. Without straining. Once the puree is blended, it goes into a medium saucepan. I add four egg yolks, which help give the cream body and creaminess. Then I add 1/4 cup of sugar. This is optional, as it depends on how sweet the peaches are. I also add 1/4 heaping cup of cornstarch, which is equivalent to 50 g, to thicken the mixture. I squeeze in the juice of half a lemon, which is great for balancing the sweetness and highlighting the fruit’s flavor. And finally, I add 400 ml of milk, which can be cold or hot, as you prefer. I mix everything well with a whisk, making sure there are no lumps, and return the saucepan to the heat. Cook over medium heat, stirring constantly to prevent it from boiling over or burning. When it starts to boil and you notice the mixture has thickened, leave it on the heat for another minute, stirring constantly. Once ready, I transfer the cream to a heat-safe bowl and cover it with plastic wrap, in direct contact with the surface. I let it sit at room temperature for a few hours and then refrigerate overnight to cool thoroughly and finish [ __ ] texture. When the cream is completely cold and firm, it’s time to whip the cream. I’m going to use 250 ml of Puratos room cream. If you need to make more cream, simply use more cream in proportion. Whip it for 2 minutes until it forms firm peaks. Meanwhile, I lightly beat the peach cream, just for a moment to restore the smoothness it lost when it cooled. Look at this rich, smooth, and shiny pastry cream! It’s perfect for so many preparations. You can use it to fill eclairs, cake layers, or even transform it into a firmer, airier cream by mixing it with whipped cream, ideal for decorating cupcakes or filling cakes. To do this, first add half of the pastry cream to the whipped cream, mix gently to combine it well, and then add the other half. Beat again until you get a firm, light, and full-bodied texture, ready to use as a filling or decoration. The best thing about this cream is its versatility. You can use it to make ice cream, serve it in small cups with cookies, fresh fruit, cake pieces, or even with Oreo cookies. It pairs brilliantly with chocolate, with fruits like black or red currants, which give it a spectacular flavor. For example, you can fill a cake and use the leftovers to make two or three cups as an extra dessert. This time, I’m going to use it to decorate a small sheet cake, and with the leftovers, I’m going to make some delicious ice creams with cookies and Kinder Bueno pieces. They look spectacular. Here’s the demonstration, as I always do in my tutorials. To decorate, I’m using two large nozzles, the 9FT and the 353. I’m going to make several swirls and some decorative details so you can clearly see the texture, firmness , and beautiful color of this cream. You’ll see how well it holds up and how beautifully the decoration turns out. I’d love for you to tell me in the comments how you used it, if you liked the texture and flavor, and if it worked well for your desserts. I hope you’ll try this recipe and enjoy it as much as I did. If you haven’t yet, I invite you to subscribe to the channel so you don’t miss any of the upcoming recipes I share with all my love. To all my followers and channel members, thank you from the bottom of my heart for always being there, for commenting, sharing, and for being part of this beautiful, ever-growing community. See you soon with a new recipe. A huge kiss and a thousand thanks. Today I’m going to teach you how to make the winning cream from our YouTube poll. The recipe you chose as your favorite: chocolate and orange cream. It’s a smooth, silky cream with an intense orange and white chocolate flavor, perfect for filling and decorating a wide variety of desserts. It’s ideal for filling macarons, chocolate eggs, and more. to decorate cupcakes, cakes, and more. Subscribe to the channel if you haven’t already. Share this video with anyone who might like it, and let’s get started with this delicious recipe. Finely grate the peel of an orange, taking care not to remove the white part to avoid bitterness. Squeeze out the juice using a food processor or juicer until you have obtained all the liquid possible. Strain the juice to remove any pulp or seeds and set aside for now. In a thick-bottomed saucepan, add two cups of Puratos ambient vegetable cream, equivalent to 480 ml. I use Puratos ambient cream because it has a very stable texture and a neutral flavor that highlights the aromas, but if you prefer, you can use animal-based cream and the recipe will be equally perfect. Heat over medium heat until it comes to a boil, stirring occasionally to prevent sticking. In a food processor or blender, place 350 g of chopped white chocolate or chocolate chips. Add the very hot cream directly to the chocolate. Stir in the orange zest and freshly squeezed orange juice. Add a quarter teaspoon of turmeric to add color and a warm touch to the flavor. Mix everything well until the chocolate is completely melted and you have a smooth, shiny, and even cream. Fold it over with a spatula to ensure there are no unmixed chunks and pour the mixture into a large bowl. Cover with parchment paper to prevent a crust from forming, and let it cool at room temperature until completely cold. This cream is ideal for filling macarons, decorating cupcakes, filling sheet cakes, or individual desserts such as chocolate or éclers. It has a delicious flavor, balanced by the freshness of the orange and the smoothness of the white chocolate, as well as a vibrant color thanks to the turmeric. Now add a quarter teaspoon of orange essence, which is entirely optional, but further enhances the citrus aroma. We also add half a cup of cold vegetable cream, equivalent to 120 ml, to further aerate the mixture. Beat with an electric whisk for 2 minutes until the mixture doubles in volume and becomes creamy, firm, and super aerated, with a texture perfect for a piping bag. To decorate, I use Wilton nozzles 1M and the large nozzle 1E to demonstrate different decorating methods, as I always show in my tutorials. This cream can be stored in the refrigerator for up to 5 days, always covered with plastic wrap in direct contact to prevent it from drying out or crystallizing. If you want, you can freeze it for up to a month. When defrosting, simply let it come to room temperature and beat it gently again to regain its aerated texture. I hope you enjoy this winning recipe and that you make it at home soon . I look forward to your comment. See you in the next video. Thank you very much and see you soon. Oi. I’ll show you how to make a caramel cream with extra-firm Bellis, perfect for decorating, filling, and giving your desserts an exquisite and professional touch. Its creamy texture and balanced flavor make it a delicious choice for tartlets, cakes, desserts, and homemade chocolates. This recipe is very easy and requires only five ingredients: whole milk, Bahia powder, white sugar, cornstarch, and whipping cream. The result is a versatile cream that holds its shape perfectly in decorations and fillings and pairs wonderfully with cookies, cakes, caramelized fruit, or chocolate. I also give you all the tricks to make the cream thick, silky, and with a spectacular flavor. You can store it for up to 7 days in the refrigerator or freeze it without losing texture or flavor. I start by preparing and weighing the four ingredients for this step: 400 ml of whole milk, 100 ml of Bahia powder, 300 g of white sugar , and 55 g of cornstarch, which is equivalent to two heaped tablespoons. I dissolve the 55 g of cornstarch well with a little milk. I also add the Bahia powder and a little more milk until the mixture is smooth and lump-free. I set aside the mixture with Baile and the rest of the milk for later. I add the sugar to a heavy-bottomed saucepan and bring it to a medium heat. I begin to melt, stirring carefully all the time. The sugar will gradually melt, taking on a bright golden color and forming a silky, aromatic caramel. When the caramel is golden and melted, I lower the heat and add the warm milk little by little, stirring patiently. I stir well until the caramel and milk are combined, then let the mixture gently boil until completely dissolved. When it’s smooth, I add the cornstarch and Bellis mixture and continue stirring until the mixture thickens. I let it boil for a few more seconds, stirring constantly, and then turn off the heat when the texture is creamy and thick. I pour the hot caramel into a heat-resistant container and cover with plastic wrap, keeping the surface free of air. I let it cool to room temperature and then refrigerate for at least 2 hours or overnight. Once the caramel cream is completely cold and firm, we’ll whip it with cream. For this recipe, I use 500 ml of Puratos vegetable cream, although you can also use animal-based cream if you prefer. In this video, I show you both options, but I’m going to use vegetable cream for this preparation. I add 500 ml of cream to a bowl and, using a hand-held electric mixer, begin to whip it. I set a timer so I can track the actual process from when I start whipping the cream until I combine it with the caramel cream. I begin by whipping the cream for approximately 2 minutes until it reaches a firm, fluffy texture, perfect for mixing with the caramel cream. No, it’s creamy and very firm. As is, it can be used to fill chocs and other individual desserts. It also works wonderfully as a layer for cakes or sponge cakes. It has an intense Baile flavor, but you can substitute it with any other liqueur of your choice. Now I add approximately half of the caramel cream to the whipped cream and beat until fully combined. Once well mixed, I add the remaining caramel cream and continue beating until I obtain a smooth and dense mixture. In just a few minutes, we get an extra-firm cream with a spectacular texture. It’s perfect for filling and decorating cakes, chocolates, or cupcakes. Its consistency remains stable, making it ideal for use with large nozzles for professional decorations. For today’s demonstration, I use four nozzles: Wilton’s 1M nozzle, the 336 nozzle, and the large nozzle number 1. Check out the firm texture of this cream. It’s perfect for decorating cupcakes with tall, defined swirls. It’s also ideal for filling cakes, small glasses, or chocolates with complete confidence. You can make all kinds of decorations with a professional finish and without fear of the cream losing its shape or drooping. On my channel, you can also find other versions of this creamy caramel spread with white chocolate, with a buttery topping, or simply with cream and without alcohol. If you liked this recipe, I invite you to subscribe, share the video , and comment below. Let me know if you’ve made any of the versions I showed you, if you liked my explanation and my way of working. I’d also love to hear what recipe you ‘d like to see posted on my channel next. Thank you so much for watching the video, and see you soon. Co?

Descubre 11 Rellenos para Pasteles irresistibles, cremosos y variados, perfectos para elevar cualquier postre.
Desde la crema Kinder Bueno hasta la de Oreo, pasando por la de melocotón y albaricoque, encontrarás opciones para todos los gustos.
Suscríbete, comparte este tutorial y guárdate este vídeo porque te va a servir muchísimo.
——————————————————————————
00:00-1-Crema Kinder Bueno
400 ml de nata fría
250 g de mascarpone
2 cucharadas de cacao en polvo
60 g de azúcar glas
3 cucharadas grandes y generosas de Nutella

03:57-2-Crema Belga
500 g de leche condensada
60 g de maicena
250 g de nata para montar
350 ml de leche entera
300 g de chocolate blanco (puede ser sucedáneo)

09:32-3-Crema Extra Firme de Plátanos Maduros
4 plátanos maduros (aprox. 450 g sin piel)
50 g de mantequilla
50 ml de jugo de limón
120 g de azúcar
300 ml de leche
3 yemas de huevo
50 g de maicena
500 ml de nata para montar Ambiante Puratos

15:50-4-Nata para montar Ambiante Puratos:
500 ml de nata para montar (bien fría)
→ Equivale a aproximadamente 2 tazas

18:36-5- Crema Pastelera,
1 litro de leche entera
8 yemas de huevo
250 g de azúcar
100 g de fécula de maíz (maicena)
1 cucharadita de esencia de vainilla
150 g de mantequilla
150 g de chocolate en trozos o pepitas

23:46-6-Crema de Oreo Extra Firme
500 ml de nata vegetal fría marca Ambiante Puratos
150 ml de leche condensada
150 g de queso crema
185 g de galletas Oreo

30:16-7- Crema de Albaricoques
500 gramos albaricoques, equivale a 10 albaricoques
50 gr mantequilla
2 cucharadas de azúcar
40 ml jugo de limón
100 gr de harina o (50 gr maicena)
3 yemas de huevo
1 cucharadita de extracto de vainilla
300 ml leche de almendras
250 ml de Nata o crema para batir (nata vegetal Ambiante Puratos)

38:29-8-Crema de Mascarpone
500 g de queso mascarpone
150 g de azúcar blanca
20 g de café soluble
100 g de dulce de leche
500 ml de nata para montar

43:13-9-Crema de Melocotón
1 lata de 850 g de melocotones en almíbar
4 yemas de huevo
¼ taza de azúcar (opcional)
¼ taza colmada de maicena (50 g)
Zumo de ½ limón
400 ml de leche
250 ml de nata vegetal tipo Ambiante Puratos

49:37-10-Crema de Naranja y Chocolate
350 g de chocolate blanco
480 ml (2 tazas) de nata vegetal ambiente Puratos
Ralladura de 1 naranja
80 ml (1/3 taza) de jugo de naranja
1/4 cucharadita de cúrcuma en polvo
120 ml (1/2 taza) de nata vegetal fría
1/4 cucharadita de esencia de naranja (opcional)

54:45-11-Caramelo con Baileys
400 ml de leche entera
100 ml de Baileys
300 g de azúcar blanca
55 g de maicena
500 ml de nata vegetal para montar (Ambiante Puratos)
—————————————————————————
📢ATENCIÓN 📢! He incluido subtítulos para usted. Cualquier vídeo que suba, esta hecho con una descripción y receta en su propio idioma se traducirá con el traductor de Google. Si algo sale mal, escríbeme en los comentarios y te lo explicaré todo.
Suscríbase y active las notificaciones de nuevos vídeos para no perderse ningún vídeo nuevo. https://www.youtube.com/channel/UCqKFpONJW70djzBHYT148XA
—————————————————————————
¡Tu apoyo significa el mundo para mí! 💕 La repostería siempre ha sido mi mayor pasión, y mi sueño de toda la vida ha sido abrir mi propia pastelería. Ahora, a los 50 años, sigo ahorrando cada centavo para hacer ese sueño realidad.

Con tu ayuda, puedo estar un paso más cerca mientras sigo compartiendo contigo mis mejores recetas, trucos y secretos de repostería. Cada pequeña donación hace una gran diferencia, y lo agradezco de todo corazón. ¡Gracias por ser parte de este camino! ❤️👇
https://www.paypal.com/donate/?hosted_button_id=3HKKD9J4QV87N
https://buymeacoffee.com/tundescakes
——————————————————————————
Listas de reproducción con mis Mejores recetas:
👉Cremas para Tartas: https://www.youtube.com/watch?v=YwjdgqqXzKg&list=PLycSQfngw8u18jn4cY5RzkRgH5uLeybCL
👉Bizcochos: https://www.youtube.com/watch?v=98uXCn-Slrs&list=PLycSQfngw8u2m_tAE0uXdZpYrzFZXgjP_
👉Recetas Completas: https://www.youtube.com/watch?v=HQQC1ly8ecI&list=PLycSQfngw8u3IDD4M8I0UcpXtFsccxLrK
👉Recetas Fáciles SIN Horno: https://www.youtube.com/watch?v=3QKuSl2LdgI&list=PLycSQfngw8u1ZZ99jgfENfyjmlVanfyOh