CA Hazelnut Thermostable Cream with Whipped Cream
Stable whipped cream and Cream mass — a Zeelandia recipe in 2 components. Uses Zeesan Cream Stabiliser, Neutral – 4 kg and Crema Arte Hazelnut Thermostable Cream Filling, Hazelnut – 8 kg.
- cream liquefying temperature
- 35-37 °C
- microwave heating burst time
- 20 s
- resting time (Zeesan in water)
- 1 min
Ingredients
Stable whipped cream
| Ingredient | Quantity |
|---|---|
| Whipping cream 36% | 500 g |
| Zeesan Cream Stabiliser, Neutral – 4 kg | 100 g |
| Water | 100 g |
Cream mass
| Ingredient | Quantity |
|---|---|
| Crema Arte Hazelnut Thermostable Cream Filling, Hazelnut – 8 kgCA Hazelnut Thermostable Cream |
Method
- Stable whipped cream
Whip the previously chilled 36% cream.
- Stable whipped cream
Dissolve Zeesan in room-temperature water, mix until smooth and leave for 1 minute.
- Stable whipped cream
Add the whipped cream in two to three portions, mixing gently until a smooth, stable whipped cream is obtained.
- Cream mass
Liquefy the CA Hazelnut Thermostable Cream to about 35-37°C by heating in a microwave in heating bursts of up to 20 seconds, alternated with intensive mixing of the mass. Alternatively, soften it in a proofing cabinet or in a dish over a water bath.
- Cream mass
Add 2-3 tablespoons of the whipped, stable cream to the cream and mix gently.
- Cream mass
Add the remaining whipped, stable 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.