CA Hazelnut-Flavour Cream with Whipped Cream
CA Hazelnut-Flavour Cream with Whipped Cream — a Zeelandia recipe. Uses Zeesan Cream Stabiliser, Neutral – 4 kg.
- resting time (Zeesan solution)
- 1 min
- cream liquefying temperature
- 35-37 °C
- microwave heating time (per run, maximum)
- 20 s
Ingredients
Stable whipped cream
| Ingredient | Quantity |
|---|---|
| Cream 36% | 500 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 100 g |
| Water | 100 kg |
Method
- Stable whipped cream
Whip the previously chilled 36% cream.
- Stable whipped cream
Dissolve Zeesan in room-temperature water, stir until smooth and leave for 1 minute.
- Stable whipped cream
Add the whipped cream in two to three portions, mixing gently, until a uniform, stable whipped cream is obtained.
Cream mass and combining: Liquefy the CA hazelnut-flavour cream to about 35-37°C by heating it in a microwave, in heating runs of up to 20 seconds, alternated with intensive stirring of the mass. Alternatively, soften it in a heating cabinet or in a vessel in a water bath.
Cream mass and combining: Add 2-3 tablespoons of the whipped, stable cream to the cream and mix gently.
Cream mass and combining: Add the remaining whipped, stable cream in small portions, continuing to mix gently so that 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.