How To Avoid Cervical Erosion

Russian Imperial Cream: Cake, Butter and

As I mentioned in the previous publication, to assemble a Russian Imperial :

addition pionono and merengue, we need the cream.
I remember the three publications:

Piononos and Meringues - Pionono, iron and merengue merengue Italian.
creams - cream pastry, butter cream and whipped cream
Russian Imperial - Armed.

Then the'll link so they can follow.

1 - Cream Cake
Ingredients:

yolks 6 units.
Corn starch (cornstarch) 2 heaping tablespoons .
5 tablespoons sugar.
Milk 550 ml.
vanilla extract 1 / 2 tsp.
1 tablespoon powdered sugar.

Preparation:
Place the yolks, sugar and cornstarch in a saucepan.

Mix until integrated, should not be smooth.

Add milk and vanilla essence.

Mix thoroughly.

Carry over low heat, stirring constantly with a wooden spoon should prevent sticking and burn cream.

When a boil, remove from heat.

Sprinkle powdered sugar (to prevent crust formation) and set aside.
Result:

2 - Butter Cream
Ingredients:

Manteca 200 grs.
yolks 2 units.
Dulce de leche 250 grs.
60 g dark chocolate.
sweet wine (Moscato) 100 ml.

Preparation:
First a clarification, I used dark chocolate, but if you prefer, you can use powdered chocolate (nesquitas), in which case Obviously, the process of the microwave.
Place the chocolate in a bowl and place in the microwave for 30 seconds, stir and microwave again for 20 seconds, add the fresh milk and mix to incorporate.

Place in blender at room temperature butter (cream) and the yolks, whisking to incorporate.

Add the sweet chocolate and continue beating until integrated.

Add wine and continue beating.

first notice that the cream is a little venus, but then, as paddling, is taking consistency, about 5 minutes after adding the wine. Remove from mixer and keep in the refrigerator.
Result:

3 - Chantilly Cream
Ingredients:

Cream 360 grs.
sugar 3 1 / 2 tablespoons.
vanilla extract 1 tsp.

Preparation:
Place all ingredients in a bowl.

With a wire whisk to beat starting continuously.

When the cream begins to detach from the walls of the bowl is ready. Do not continue beating to make it an exquisite sweet butter. Reserve in refrigerator.
score:

Well, these are creams, in particular the chantilly is very simple, but I would love to at least indicate the proportions. Please do not forget that all these creams should be refrigerated. The pastry has cooled, place it in a bowl and the refrigerator.
Another thing, have noted that the measures are tablespoons, try to use the same size all the preparations, an alternative is to take a spoon, put a name and accompanies them on this trip by the bakery.:)

This publication is dedicated to my other virtual friends La Beba, I revel in their preparations (virtual) from your blog Clarín, and I will not forget Cuca, who will send a special greeting.

Greetings and thanks for the comments.