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Orange cream: a few simple recipes. Orange Custard Orange Cream for Sponge Cake

Cooking time: 20 minutes + 3-4 hours for cooling

Servings: for 1 cake with a diameter of 16 cm

How to make orange cream, a step-by-step recipe with a photo:

Step 1. Combine sugar with sifted starch, vanilla and other spices to taste.

Sifting the starch is necessary in order to get rid of the lumps in the cream.

Step 2. Add 3 whole eggs and 2 yolks to the sugar and starch.

Since orange has no natural gelling properties, the cream needs to be thickened with third-party products. In our case, starch and egg yolks play the role of thickeners.

Step 3. Prepare orange juice yourself by squeezing 2-3 oranges or purchase in a store. Strain it from the pulp.

If you like a rich citrus flavor and aroma, add the zest of one or two oranges to the orange cream. If you want a more delicate taste, limit yourself to juice.

Step 4. Heat the orange juice and add the egg mass in a thin stream. Simmer for 3-5 minutes, stirring constantly.

Step 5. Bring the cream to thickening, cover it with cling film end-to-end and refrigerate for 3-4 hours until it cools completely.

At this time, remove the butter from the refrigerator, it should be warm and soft to add to the cream.

Step 6. When the orange cream has completely cooled down and the butter has softened and has reached room temperature, start whisking.

On medium mixer speed, beat the orange cream until fluffy and add a tablespoon of oil to it, whisking thoroughly each time.

The butter will stabilize the cream, make it more resistant to heat and impart a light creamy taste. The butter cream keeps its shape well.

Add orange cream to spicy honey pots, fill or sandwich with it.

Bon Appetit!

Remove the zest from the orange and squeeze the juice.

Mix flour, eggs, zest, sugar with a small amount of milk (so that there are no lumps). We put the remaining milk on the fire so that it boils.

Pour orange juice into the constantly stirred egg mixture.

Continuing to stir, pour in hot milk and mix thoroughly.

Pour the resulting mass into a saucepan and heat over low heat, stirring constantly, until it thickens, implying that the cream will still thicken as it cools. Let the delicate orange custard cool down and can be served. I propose to make a simple and amazingly delicious dessert on the basis of the cream.

Break the cookies into pieces.

We begin to shape the dessert, laying it out in layers. On the bottom of the bowls we lay out in layers: a little warm orange cream; biscuits; chopped strawberries; again we spread the warm cream, cookies and fill everything with cream on top. You can make layers to your liking. Decorate the dessert with strawberries. We put the bowls in the refrigerator to cool and soak the cookies.

Dessert with orange custard turns out to be very tasty and tender.

Step 1: prepare the cream.

Pour the required amount of cream into a deep bowl and place it under clean mixer blades. We turn on the kitchen appliance at medium speed and beat the milk product until stable peaks. This process should be taken with all the attention! The main thing - do not whip the cream too much otherwise they curl up and the cream won't work. When they get the desired airy texture, we tighten the bowl with the whipped snow-white mass with plastic cling film and put it in the refrigerator until the cream is used.

Step 2: prepare the orange cream.

Now we take a small saucepan, put sugar, sifted wheat flour and orange zest in it. Pour orange juice, lemon juice there and add a chicken egg without shell.
Mix the ingredients with a whisk until smooth without flour lumps. Then put the saucepan over medium heat and cook the resulting mixture until thickened, stirring constantly.


When the texture of the boiling mixture begins to resemble a medium-thick dough (like pancakes), remove the saucepan from the stove and place it on the cutting board previously laid on the kitchen table.
Place a fine mesh sieve on the surface of a clean deep bowl. Pour the orange mass into it, wipe it with a wooden kitchen spatula and cool to room temperature. Then we tighten the bowl with plastic wrap and put the orange mixture in the refrigerator for 20-30 minutes.

After the required time has elapsed, combine the chilled cream with the orange mass in one bowl and mix them until smooth. Tighten the bowl with the ready-made cream with foil again, put it in the refrigerator for 10-15 minutes and then we use it for its intended purpose.

Step 3: Serve Orange Cream.

Cool the orange cream after cooking. Then they are used to decorate any desserts: cakes, biscuit rolls, pastries, muffins, pies and other goodies. Very often it is simply laid out in ice cream bowls or bowls, and supplemented with fruits, berries, puff tubes, cookies or waffles.
Bon Appetit!

Orange cream can be stored in the refrigerator for a maximum of 4 to 5 days. After, its taste loses its freshness.

The total mass of the resulting cream ranges from 400 to 550 grams, it all depends on the quality of the cream and the degree of boiling of the orange mixture.

But this is quite enough for a cake with a diameter of 23 centimeters, which will consist of two layers, or for any other dessert.

It is better to cook the orange mixture in a cast-iron cauldron or in a non-stick saucepan with a thick bottom.

You can use powdered sugar instead of sugar.

Fresh citrus juices can be replaced with concentrated citrus juices.

The delicious orange cream is a truly unique dessert. It will be an ideal filling for rolls and eclairs, tartlets and buns and cupcakes, a great decoration for muffins and muffins. It goes well with many types of dough: orange cream is suitable for biscuit, puff cake, honey cake, custards. Finally, this dessert can be simply eaten with spoons, garnished with cocoa powder or chocolate chips.

Custard: recipe number 1

Custard orange cream for the cake has just a fabulous taste and characteristic sourness, which goes well with sweet dough.

What do you need:

• one orange;
• one lemon;
• four eggs;
• 100 grams of butter;
• 100 grams of granulated sugar.

Cooking procedure:

1. Wash the fruit, carefully remove the zest from them with a grater, without affecting the white layer.
2. Squeeze the juice from the orange and lemon pulp.
3. Combine citrus juice, zest and granulated sugar in a container, add eggs and mix well.
4. Place in a steam bath, put butter in slices and cook until thickened, stirring constantly.

The second way to make custard

This orange cream is prepared with cream and turns out to be very delicate and light.

What do you need:

• orange juice - half a glass;
• orange peel - two tablespoons;
• flour - two tablespoons;
• sugar - three quarters of a glass;
• lemon juice - two tablespoons;
• heavy cream - half a glass;
• eggs - 1 piece.

Cooking procedure:

1. Whip the cream and put it in the refrigerator.
2. Break an egg into a container, add sugar and mix.
3. Add orange and lemon juice, orange zest and flour, mix and put on low heat.
4. With constant stirring, cook until thickened without boiling.
5. Remove from heat and cool.
6. Combine the chilled mixture with the whipped cream and stir gently.

Creamy Orange Cream

The recipe is very simple, you need a minimum of products. The fragrant cream is perfect for spreading sponge cakes and filling choux pastry cakes, puff tubes and sand baskets.

What do you need:

• two oranges;
• 200 grams of butter;
• a glass of sugar sand.

Cooking procedure:

1. Pour the peeled oranges with water, place the container on the fire, bring the contents to a boil, cook for about five minutes. Drain the water, repeat the cooking two more times.
2. Remove the container from the heat, pour out the water, let the fruit cool.
3. Cut the oranges into wedges and remove the grains.
4. Grind the fruit wedges with the peel in a blender.
5. Remove the oil from the refrigerator beforehand so that it becomes soft.
6. Add granulated sugar to the softened butter and beat with a mixer until fluffy.
7. Put in a mass and beat again.

Cream soufflé

Orange cream with gelatin has a delicate and at the same time rich taste and takes only half an hour to cook. This is the ideal solution for overlapping liqueur-soaked sponge cake.

What do you need:

• one or two oranges;
• 15 grams of gelatin;
• 1/2 l cream;
• a glass of granulated sugar.

Cooking procedure:

1. Grind the orange zest on a grater and grind it with two tablespoons. spoons of sand.
2. Squeeze out orange juice (should be at least half a glass), boil and strain it, soak gelatin in it.
3. When the gelatin swells, put in a water bath to completely dissolve.
4. Whisk the cream until peaks and gently combine with sugar, zest and orange juice with gelatin.
5. Remove the finished cream in the refrigerator.

Curd orange

This orange cake cream has a delicate flavor and literally melts in your mouth, while making it quick and easy.

What do you need:

• two oranges;
• 0.6 kg of cottage cheese;
• 0.2 l cream;
• two tablespoons of lemon juice;
• five tablespoons of sand;
• 20 grams of gelatin.

Cooking procedure:

1. Soak gelatin in boiled chilled water (1/2 cup).
2. To make the curd smooth, rub it through a strainer and beat with a blender.
3. Peel the oranges, remove the seeds, cut into slices, and puree with a blender.
4. Add two tablespoons of sugar to the orange and mix thoroughly.
5. Put gelatin on fire and heat until it is completely dissolved (but do not boil), then combine with orange.
6. Whip the cream and mix with the curd.
7. Add the remaining three tablespoons of sugar, an orange with gelatin and lemon juice to the curd.
8. Mix everything well.

Orange cream is ready. They can be coated with biscuit cakes, filled with cakes, served as a dessert, sprinkled with chocolate chips or orange peel.

Ingredients:

Flour - 2 cups
Orange juice (preferably fresh) - 1 glass
Orange - 2 pcs.
Vegetable oil - 5 tbsp. spoons
Eggs - 7 pcs.
Sugar - 1.5 cups
Butter - 150 g.
Milk - 1 glass
Baking powder - 1 tbsp. a spoon with a slide
Vanilla sugar - 1 sachet (30 g)

Cooking method:

1. Grate orange zest.
2. Divide the eggs into whites and yolks.
3. In a separate large container, combine flour and baking powder.
4. Beat the yolks with a mixer, gradually adding 1 glass of sugar. You should get a homogeneous yellow mixture.
5. Mix flour and whipped yolks, add vegetable oil, orange juice and zest. To stir thoroughly. Beat the whites with a mixer until a thick fluffy mass is formed to form "peaks" (like meringues).
6. Add proteins to the dough, mix.
7. Line the tin with foil or baking paper. Make high sides.
8. Pour the dough and put in the oven for 10 minutes at a temperature of 200-220 degrees and another 25-20 minutes at a temperature of 160 degrees. Willingness to check with a match. Do not open the oven unnecessarily - the biscuit will "fall". Leave the sponge cake in the turned off oven until it cools completely.
9. Then pull out and remove the foil. Cut into 2 or 3 cakes.
1. 0 Prepare the cream. Mix hot milk, sugar, vanilla sugar, soft butter and beat for 10 minutes until a more or less homogeneous cream is formed. The cream can turn out like cottage cheese - it's not scary, you can put it in a pie - it will also be delicious.
1. 1 Grease the biscuits with cream, let them soak a little.

There are several types of biscuit cream.

A simple custard recipe. In addition to impregnating biscuit cakes, it can also be used as an independent dessert. This cream is good for filling various cakes, such as eclairs or rolls. And if you send the custard to the freezer, then it will make the most real ice cream. Add a little vanilla to improve the flavor and aroma of the cream.

Ingredients:

• milk - 2.5 l;
• sugar - 800 g;
• yolks - 10 pcs.;
• potato starch - 3 tbsp. l .;
• flour - 3 tbsp. l.

Cooking method:

1. Pour 2 liters of milk into a saucepan with a thick bottom, put on fire.
2. Put the yolks in a separate bowl, mix with sugar, beat into a fluffy mass using a mixer. Beat until sugar is completely dissolved.
3. Pour ½ liter of cold milk into the sugar-yolk mass. Beat everything again.
4. Add flour and starch, mix well.
5. When the milk in the saucepan is already boiling (but not boiling), pour in the whipped yolks in a thin stream. At the same time, we constantly stir the cream.
6. Cook over low heat, bring the resulting cream to a boil, stirring constantly. After bubbles appear on the surface of the mass, cook for another 3 minutes and remove the pan from the stove.
7. Cover the cream with cling film, cool and use to soak the cakes.

Delicate orange-curd cream has a fabulous taste. Any dessert based on it literally melts in your mouth. Ideal for chocolate sponge cakes, basket filling and other pastries. The cream can be served as a stand-alone dessert, sprinkled with orange peel, grated chocolate or cocoa powder.

Ingredients:

• cottage cheese - 600 g;
• orange - 2 pcs.;
• cream - 200 ml (over 33%);
• sugar - 5 tbsp. l .;
• gelatin - 20 g;
• lemon juice - 2 tbsp. l.

Cooking method:

1. Rub the cottage cheese through a sieve or beat with a blender so that there are no small fractions left.
2. Soak gelatin in half a glass of cold water.
3. Peel the oranges, remove the seeds, cut into pieces. Using a blender, make mashed potatoes, add sugar (2 tablespoons), mix well.
4. We heat the gelatin, but do not boil until completely dissolved, add to the orange puree.
5. Beat the cream, add to the grated cottage cheese.
6. We send the remaining sugar, lemon juice, orange puree with gelatin to the curd. Mix the cream well and use.

Sour cream combines both quick cooking and delicate, slightly sour taste. Thanks to this amazingly tasty and very simple cream, the cake always turns out to be incredibly airy and fluffy. The cream works well for dry biscuits, such as a honey cake. An important nuance: before soaking the cakes, put the cream in the refrigerator for at least 60 minutes.

Ingredients:

• sour cream - 500 ml (25% fat);
• icing sugar - 1 tbsp.;
• vanillin.

Cooking method:

1. Put sour cream, vanillin and powdered sugar in a separate container. Mix well with a spoon until smooth.
2. Beat with a mixer at medium speed for 10-15 minutes. The mass should at least double.
3. Add chopped nuts, fruits, berries, coconut or grated chocolate if desired.

This cream has remained popular for decades. The secret of his success is clear. The cream is always obtained, it is quickly prepared from simple ingredients, it is great both for soaking the cakes and for creating various decorations for the dessert. Moreover, it is also very tasty. If you want to make a chocolate cream, add some cocoa powder.

Ingredients:

• butter - 200 g;
• condensed milk - 1 can;
• vanilla sugar - 1 sachet;
• liqueur - optional.

Cooking method:

1. Put the oil out of the refrigerator in advance so that it warms up at room temperature. If you want to speed up the process, cut the butter into small pieces.
2. Put the softened butter in a separate bowl. Using a mixer, beat the ingredient until it is completely smooth and soft.
3. Add condensed milk and a bag of vanilla sugar. You can use regular condensed milk or take boiled condensed milk. To give the cream an interesting taste and aroma, add a little liquor.
4. Beat the cream for another 10-15 minutes. The finished cream should keep its shape well and have a uniform consistency.
5. We soak the cakes with cream, using a pastry bag we make all kinds of decorations for the dessert.

Bon Appetit!

Pay attention to the useful recommendations of experienced chefs who know how to make delicious biscuit cream:

• The more sugar you add to the sour cream, the thicker its consistency will be. If you want to make a liquid cream, then use store sour cream, a thick cream is obtained from fatty homemade sour cream.
• When whipping sour cream, the main thing is not to overdo it, otherwise you risk getting butter.
• Before preparing sour cream, excess liquid should be removed from sour cream. To do this, transfer it to a gauze folded in several layers, hang it so that the serum flows out. This procedure takes several hours. If you want to speed up the process, add a couple of tablespoons of dry cream when whipping sour cream. They will give the cream the necessary thickness.
• It is best to use powdered sugar instead of sugar for making creams. It is easy to make in a blender or buy it from the store.
• Only fresh curd should be used. It must be whipped in a blender or rubbed through a sieve until a homogeneous consistency is obtained.
• Any cream can be served in bowls, sprinkled with nuts, grated chocolate, garnished with fresh or canned berries.