image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

31.8.12

ROCOCO CREAM - ROKOKÓ KRÉM


Rococo cream is a version of Parisian cream. This recipe makes sufficient amount of cream to fill and frost a cake. It is also stable enough to fill the lúdláb.

1 cup whipping cream
1-1/4 cups sugar
1-1/4 cups unsalted butter, room temperature
3 + 2 Tbsp unsweetened cocoa powder, sifted

• Heat the whipping cream on medium heat.
• Add the sugar and stir until dissolved.
• Add the sifted cocoa and briefly bring to a boil.
• Remove from the heat immediately and stir in 1/4 cup of butter.
• Force the mixture through a fine sieve into a well chilled metal bowl.
• Place in the fridge to cool down to room temperature.
• Meanwhile beat the remaining 1 cup of unsweetened butter until very fluffy.
• When the cream mixture is at room temperature, add to the whipped butter in a thin stream, beating it all the while.
• Add the remaining 2 Tbsp of sifted cocoa and beat to combine.
• Can be used immediately.

2 comments:

  1. What an interesting recipe Zsuzsa, I don't think Mom ever made a cream like this.
    Was Málna Szirup (raspberry syrup) popular for you? We used to go down to Elizabeth's Delicatessan on Bloor to buy Hungarian products. We had one of those whipping cream makers with the C02 and one of our favourites was to put the syrup into it with the cream and have raspberry foam.

    ReplyDelete
  2. This is ver rich. Often made with bitter chocolate instead of cocoa, but since I was making it for the ludlab, I thought I tone it down a bit.

    Yes malnaszorp with szodaviz was our pop when I was kid. I can't stand cola and the only pop I will drink is soda or tonic water. By the time the whipping cream dispensers were used I was living in Canada. For some reason the gadget never caught up with me.

    Combining whipped cream with raspberry syrup is how parfe is made, well at least malnaparfe, good thinking I should add that to my recipes. Frozen parfe is a totally Hungarian thing to do, Iremember it costing 4-5 times as much as a big bowl of ice cream.

    ReplyDelete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive