"Don't cry because it was already completed. Smile because it happened."
White chocolate cream with strawberries
This cream is used to fill macarons, small cabbage and even if you mezcláis it with whipped cream, it serves to create a rich chocolate mousse blanco con fresas. Strawberries can be fresh or frozen.
I, when arrives the time of strawberries, buy enough. I wash them, clean them, and freeze them in baggies. So I guarantee I have them all year to make ice cream, jam and recipes like this. They are delicious to fill any cake, but especially to fill the macarons.
If we don't have strawberries or we just don't crave, we can replace strawberries with any other fruit that you want, such as mangoes, bananas, apples, etc.
With regard to chocolate, it is important to use a good white chocolate. You must be the named of coverage because they are high in fat, so working them gets a creamy texture without adding butter. In fact any white chocolate provided that it has at least 35% fat, you served.
For melting it is important that it is at room temperature, or even tempered. So we can enter it a few seconds in the microwave, but carefully of not burning.
I do not recommend freezing this cream because sometimes ingredients are separated in the process of defrosting, so that is not a creamy mixture, but rather it gives the sensation of having lumps. This is due to the water that has fruit. If ever you congeláis it, don't forget to beat it again a little before using it again.
Level of difficulty: easy
For a few macarons 20
- Preparation time: 10 minutes
- 150 g white chocolate into small pieces coating €1,50
- 150 g cream liquid €0,50
- 125 Strawberry puree. Strawberries puree is obtained by mixing strawberries with the help of an electric mixer. So, we wash the strawberries and remove them the green leaves. Grind them well in the mixer and our mash is ready. €0.35
- 2 leaves of gelatine €0.90
Total €3.25. Very cheap and serves for everything.
- A pastry bag
- A not very wide smooth mouthpiece.
- A ladle
- Spatula, spoons in wood, etc.
1 bring the cream to a boil.
2. in a bowl, put the gelatine soak. The water should cover the gelatin sheets.
3. when has the cream begun to boil, add the well-drained gelatin sheets of water and stir until they are completely dissolved.
4. Add coverage of white chocolate to the cream and stir until it has melted completely.
5. Add the strawberry puree and mix well until a smooth cream. Pass into a sleeve pastry with smooth tip and let stand in refrigerator at least three hours. The more rest for the cream you know more chocolate.
I love all the information that you share. Thank you!!!
Hello Claudia! Many thanks to you. I love to express my passions through the blog. For my is enjoy ;-)
apology question, what lasts the cream in the fridge, and it can be done with strawberry sauce. Thank you
Hi Jimena! I believe that in the refrigerator at least three days you can have it. Another option is to freeze it and thaw it at room temperature. With respect to strawberries, not advise use only (without chocolate) strawberry sauce because the moisture content can be very high and safe that Mars the biscuit of the macaron. Thank you for your interest!
Hi I have a doubt. does the cream which is used for this recipe have to be for cooking or to mount?. Thanks a lot
Thanks to you. The cream used in pastry always is cream to mount, and I recommend having a minimum of 33% of fat (never to cook or light). Keep in mind that the cooking is only for savoury sauces.
I hope to see you here more often. Best regards
Hello, Loleta thank you for good information, a question I have is if the cream for the macarons always should be white chocolate, or than other consistency can be used so that they are well consistent I put you butter flavored cream, but this suerle csalirse of the macarons and get all dirty.
Thanks, Claudia M. greetings
Hello Claudia, thank you very much for your message. Regarding your question, creams can be made with butter or with a base of white chocolate. In verb it is normal for the cream to melt a little, but if you leave the macarons as usual is that the you use to excessive temperature. In any case, you can try to add a bit of gelatin of neutral creams so that they will be a little more body: once you have cream ready, hidratas two sheets of gelatin. Once hydrated, it warms them well draining the water in a saucepan and add them to the butter cream which should be at room temperature. Mix well and put on cool. In this way they will be you with a little more body. I hope I helped. Thank you very much for being here with me. A hug.
Hello Loleta, I love your blog, just me premiere in the world of the Macarons and specifically in this strawberry. Yesterday I dared do so with much fear and follow all your tips.
I have a resistance furnace, then follow your instructions, but just plain left me 3, others crisp and when they cooled not taking off the paper of baking, some others are not, but even so I tried them and were real good. I think it has happened that because to make with almond flour and powdered sugar meringue mixture I did it well and I came to bass, note that I had not so much body when the meti in the manga pastelera.y merengue was perfect.
I need your help has been so?
macarons are very complicated and you have to have patience, but try again and you will see as you slowly get it. You have to be careful to mix the meringue so you don't get off and do it always with Italian meringue. Read the recipe for macarons of cinema, which is more polished and you will see as you begin to leave all well before what you think. Any questions you may have please do not hesitate to ask me okay? A hug and thank you very much for being here with me :)
Hi can I use gelatin powder? If so how many grams
Hello Alan, use gelatin powder but not is how much you will have to use. Equivalence should come in the packaging of powdered gelatin. In which I have, 1 packet gelatin powder is equivalent to 6 leaves of gelatine, so by dividing the weight of the envelope between 6 and so you know what you need in 1 sheet equals grams. You have to look at your packaging because they are not all equal OK? Anything tell me. Happy day
Hello, we good your data thank you very much when you eat to read say bake and preheat to 170 degrees and when you give the recipe you say 150,which of the 2 is??? I could use your answer a lot.
Hello you will see this recipe does not speak of oven temperature because it does not carry oven. Tell me what recipe you mean and I'll tell you, okay? A kiss and thank you for writing
Good afternoon, I love the explanation to each recipe, I have reviewed but my question is if instead of gelatin in leaves you can use gelatin without. Taste and in what proportion, thank you for your response
Hello Norma, gelatin in leaves is gelatin if flavor. A hug,