Protein cream according to GOST
Description
The airy, light, yet dense and stable GOST-standard meringue cream is quite simple to prepare, but there are nuances. Typically, the ratio of egg whites to sugar is 1:2. However, it's not a problem if you use slightly more sugar. The same applies to the water used for the syrup—it should be four times less than the sugar. Still, a difference of 10–15 ml won't make much impact. Egg whites must be weighed precisely to know their exact weight. The bowl for whipping must be perfectly dry and clean. Adding citric acid is not specified by the GOST standard, but in my opinion, a pinch can be added since the cream is quite sweet. This cream makes an excellent filling for profiteroles, cream puffs, tartlets, and cream horns.
Instructions
- 1
Step 1
Prepare the ingredients for making the protein cream.
- 2
Step 2
Pour hot water into a saucepan with a thick bottom.
- 3
Step 3
Add 130 grams of sugar.
- 4
Step 4
Bring the syrup to a boil over medium heat and cook for 8–10 minutes. It's very convenient to check the syrup's readiness for whipping using a cooking thermometer—the temperature should reach 118–120°C. Alternatively, you can test it by the soft-ball method: drop a bit of syrup into a bowl of ice water, then pinch and roll it between your fingers. If a soft ball forms, the syrup is ready. Optionally, you can add a little citric acid.
- 5
Step 5
While the syrup is cooking, start beating the egg whites. First, beat the whites at a low speed. When the mixture begins to thicken, add two tablespoons of sugar and continue beating, gradually increasing the speed. The egg whites should hold their shape well but remain soft. This stage is known as soft peaks.
- 6
Step 6
By this time, the syrup will be ready. While continuously whisking, slowly pour the syrup into the egg whites in a thin stream. Whisk for 7-8 minutes, until the mixture cools down to room temperature.
- 7
Step 7
The finished cream turns out fluffy and very dense.
- 8
Step 8
This cream holds its shape perfectly.
- 9
Step 9
The protein cream according to GOST is ready. Use it to prepare pastries, rolls, cream horns, cakes.