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