CA Cream with Dark Chocolate Flavour and Whipped Cream
CA Cream with Dark Chocolate Flavour and Whipped Cream — a Zeelandia recipe. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- resting time (Zeesan in water)
- 1 min
- cream heating temperature
- 35-37 °C
- microwave heating burst time
- up to 20 s
Ingredients
Stabilised whipped cream
| Ingredient | Quantity |
|---|---|
| Cream 36% | 500 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 100 g |
| Water | 100 g |
Method
- Stabilised whipped cream
Whip the previously chilled 36% cream. Dissolve Zeesan in room-temperature water, stir until smooth and leave for 1 minute. Add the whipped cream in two to three portions, folding in gently, until a smooth, stable whipped cream is obtained.
Cream mass and combining: Liquefy the CA chocolate-flavour cream (CA Krem o smaku czekolady deserowej) to about 35-37°C by heating in a microwave, in heating bursts of up to 20 seconds alternated with vigorous stirring. Alternatively, soften it in a proofer or in a container over a water bath.
Cream mass and combining: Add 2-3 tablespoons of the whipped, stabilised cream to the cream and mix in gently.
Cream mass and combining: Add the remaining whipped, stabilised cream in small portions, continuing to mix gently so the mass does not collapse.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.