Products

Description:

COVERCREAM CACAO 

- Chocolate, white chocolate and lemon cream for coating and filling profiteroles, tarts and cakes: COVERCREAM are extra-fine creams available in varieties: CHOCOLATE and WHITE. They have been especially developed for coating profiteroles and for glazing and decorating cakes and ice-cream cakes. Furthermore, COVERCREAM are ideal for filling chocolates and other pastry products and to enhance the flavour of creams, custards and buttercreams. Directions for use: PROFITEROLES COATING: Heat the necessary quantity of COVERCREAM in a bain-marie at 32-35°C or microwaves oven (400-500 W) and stir carefully. Dip each single eclair into the cream and create the traditional profiteroles using suitable tools to handle the eclairs.
To obtain a variation with colour and taste of milk chocolate, you just have to mix equal quantities of COVERCREAM CHOCOLATE and COVERCREAM WHITE. Pastry products prepared with COVERCREAM and placed in a refrigerator or freezer lose their creamy and shiny effect but this effect disappears after a few minutes at room temperature. CAKE TOPPINGS AND DECORATIONS: Heat the required quantity of COVERCREAM at 32-35°C either in a bain-marie or microwave oven (400-500 W) and stir carefully. Then carry out the topping of the cake. With COVERCREAM you get extremely tasty, very creamy toppings which do not crack when the knife cuts. At room temperature, COVERCREAM has a smooth, creamy consistency which allows to work on it directly for decoration.GANACHE CREAM AND FILLINGS: In the preparation of ganache creams, COVERCREAM allows to create exquisite and soft fillings rapidly and with different tastes, for different uses. The following recipes can also be modified according to personal taste.
- Dark filling:
350 g cream
650 g COVERCREAM CHOCOLATE
50 g pure alcohol
- White filling:
350 g cream
650 g COVERCREAM WHITE
20 g Grand Marnier liqueur
- Clear filling:
350 g cream
350 g COVERCREAM CHOCOLATE
350 g COVERCREAM WHITE
50-70 g pure alcohol or liqueur to taste
- Grand Marnier filling:
170 g cream
350 g COVERCREAM CHOCOLATE
70 g Grand Marnier
- Lemon filling:
350 g cream
650 g COVERCREAM LEMON
40 g pure alcohol
PREPARATION OF GANACHE CREAM: Bring the cream to boiling point, pour it on COVERCREAM and stir reaching an uniform mixture. Let cool and add the liqueur and other ingredients listed in the recipe, mixing vigorously for several minutes.
COVERCREAM can also be used directly for moulded praline fillings.
FLAVOURING FOR CREME GATEAUX:
Standard recipe:
2000 g butter or margarine
1300 g LEVOSUCROL
1000 g COVERCREAM WHITE
500 g custard
150 g Rum
Beat the butter or margarine and LEVOSUCROL together for several minutes in a mixer at medium speed. Add the other ingredients and work them until you have complete homogeneity.
WARNING: it is important not to use to high speeds.