{"id":69750,"date":"2016-11-16T10:53:51","date_gmt":"2016-11-16T10:53:51","guid":{"rendered":"https:\/\/hotmixpro.tempurl.host\/?p=69750"},"modified":"2022-07-08T14:02:56","modified_gmt":"2022-07-08T12:02:56","slug":"creme-anglaise-problems-tips-part-2","status":"publish","type":"post","link":"https:\/\/hotmixpro.com\/de\/insights\/creme-anglaise-problems-tips-part-2\/","title":{"rendered":"Cr\u00e8me Anglaise: Problems and Tips (Part 2)"},"content":{"rendered":"

Last time you had been warned about the problems connected with the preparation of creams and its possible setbacks<\/a>.
Now we are going to be more specific: Today we talk about the\u00a0cr\u00e8me anglaise,<\/strong>\u00a0its complications and its possible remedies.<\/p>\n

The cr\u00e8me anglaise\u00a0is realized through the controlled coagulation of egg yolks at a maximum temperature of 85\u00b0C.
\n It’s great for many desserts as Bavarian creams, or mousses.
\n Moreover, it is ideal to be the base of a vanilla ice cream, cr\u00e8me caramel, cr\u00e8me br\u00fbl\u00e9e or as a sauce for a dessert.
\n In short, it is perfect almost everywhere!<\/p>\n

\n What about its structure?<\/h3>\n
\"creme-anglaise-custard\"

Credit: www.cuisineenbandouliere.com<\/a><\/p><\/div>\n

\n The cr\u00e8me anglaise is basically composed of: 50% milk, 20% cream, 15% egg yolks, 15% granulated sugar and 1% aromas.
\n However, the base can be of 3 different types:<\/p>\n

1) Milk<\/strong>: in this case the cream is light and soft. \u00a0Excellent for Bavarois, soft mousse or sauce for dessert.<\/p>\n

2) Milk-cream<\/strong>: more solid than the previous. In fact, thanks to a higher level of fat (35% m.g.), the cream makes it more dense. Fantastic for Bavarois with a heavy taste of cream or chocolate desserts.<\/p>\n

3) Cream<\/strong>: the most solid one because the cream is the only ingredient for the base. Heavy taste ideal for desserts with fruit puree or butter creams.<\/p>\n

Problems and Causes: What to do?<\/h3>\n

\n If during the preparation of the cr\u00e8me anglaise you don’t pay maximum attention, especially to the\u00a0temperature<\/strong> and mixing<\/strong>, the possibility of obtaining a poor result is high.<\/p>\n\n\n\n\n\n
\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0PROBLEMS<\/strong><\/td>\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 CAUSES<\/strong><\/td>\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0WITH HOTMIXPRO<\/strong><\/td>\n<\/tr>\n
1) The cream is separated<\/p>\n

2) Too liquid cream<\/td>\n

1) too high temperature (over 85\u00b0C)<\/p>\n

2) Too low temperature (75\u00b0-80\u00b0C)<\/td>\n

Thanks to the degree-by-degree temperature control<\/strong>, no more problems. You need only to set the desired temperature and it will be maintained as long as you want, with no errors. (*)<\/td>\n<\/tr>\n
3) Small size egg yolks lumps<\/p>\n

\n 4) Foam during the cooking<\/td>\n

3) Egg yolks and sugar put together without mixing them<\/p>\n

4) Egg yolks and sugar mixed too vigorously and whisk used during cooking<\/td>\n

Continuous<\/strong>\u00a0and automatic<\/strong>\u00a0mixing allows you to always get the right creaminess, without lumps or foam. Set the time and relax!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\n (*)\u00a0Thanks to the Wait Temperatures<\/strong> function, the machine will reach the temperature you selected and then it will start to work; for a greater accuracy and a better result.\u00a0<\/p>\n

No more errors or problems with HotmixPRO \ud83d\ude42\u00a0
\n Put the ingredients in the bowl and select the options: the result will leave you speechless every time!<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Last time you had been warned about the problems connected with the preparation of creams and its possible setbacks. Now we are going to be more specific: Today we talk about the\u00a0cr\u00e8me anglaise,\u00a0its complications and its possible remedies. The cr\u00e8me anglaise\u00a0is realized through the controlled coagulation of egg yolks at a maximum temperature of 85\u00b0C. […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[6782,6792,6783],"tags":[],"class_list":["post-69750","post","type-post","status-publish","format-standard","hentry","category-insights","category-recipes","category-techniques"],"yoast_head":"\nCr\u00e8me Anglaise: Problems and Tips (Part 2) - HotmixPRO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hotmixpro.com\/de\/insights\/creme-anglaise-problems-tips-part-2\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cr\u00e8me Anglaise: Problems and Tips (Part 2) - HotmixPRO\" \/>\n<meta property=\"og:description\" content=\"Last time you had been warned about the problems connected with the preparation of creams and its possible setbacks. Now we are going to be more specific: Today we talk about the\u00a0cr\u00e8me anglaise,\u00a0its complications and its possible remedies. The cr\u00e8me anglaise\u00a0is realized through the controlled coagulation of egg yolks at a maximum temperature of 85\u00b0C. 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