{"id":6642,"date":"2022-01-29T10:45:48","date_gmt":"2022-01-29T09:45:48","guid":{"rendered":"https:\/\/camille-patisserie.com\/uncategorized\/catching-up-with-grainy-cream-or-sliced-cream\/"},"modified":"2023-08-09T18:14:46","modified_gmt":"2023-08-09T17:14:46","slug":"grainy-cream","status":"publish","type":"post","link":"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/","title":{"rendered":"Catching up with grainy cream or sliced cream"},"content":{"rendered":"\n<p>I recently explained to you in an article how to fix a <a href=\"https:\/\/camille-patisserie.com\/en\/cremes-en\/broken-ganache\/\" data-type=\"post\" data-id=\"3421\">failed ganache<\/a> and before that, all the tools that could allow you to <a href=\"https:\/\/camille-patisserie.com\/en\/uncategorized\/7-magical-tips-to-catch-up-on-almost-any-recipe\/\" data-type=\"URL\" data-id=\"\/cap-patisserie-candidat-libre\/7-astuces-magiques-rattraper-presque-nimporte-recette\/\" target=\"_blank\" rel=\"noreferrer noopener\">fix almost any recipe<\/a> . Today I will detail how to catch a grainy cream of the cream type.<\/p>\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_81 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table des mati\u00e8res<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#Difference-between-a-sliced-cream-and-a-grained-cream\" >Difference between a sliced cream and a grained cream<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#Why-a-seed-cream\" >Why a seed cream?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#Make-up-a-buttercream\" >Make up a buttercream<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#Grained-butter-cream\" >Grained butter cream<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#Sliced-Buttercream\" >Sliced Buttercream<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#Buttercream-too-runny\" >Buttercream too runny<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#How-to-soften-buttercream\" >How to soften buttercream<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#Make-up-a-mousseline-cream\" >Make up a mousseline cream<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#Why-is-my-mousseline-cream-grainy\" >Why is my mousseline cream grainy?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/camille-patisserie.com\/en\/recette-patisserie\/gateaux\/grainy-cream\/#How-to-recover-a-grained-mousseline-cream\" >How to recover a grained mousseline cream?<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Difference-between-a-sliced-cream-and-a-grained-cream\"><\/span>Difference between a sliced cream and a grained cream<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p>I often see the two terms used interchangeably although their meaning is not quite equivalent. A grainy cream will have small grains (of butter, eggs or chocolate) in the preparation, often due to a temperature problem during the addition. In a sliced cream, the fat separates from the aqueous phase and the preparation is completely separated in two (via a grainy phase, which explains the confusion). To be able to recover your preparation effectively, take stock of the type of preparation (butter cream, mousseline cream, ganache, etc.) and the problem.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why-a-seed-cream\"><\/span>Why a seed cream?<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p>In the case of butter cream or mousseline cream, a cream slices due to temperature concerns. Indeed, some ingredients such as butter congeal if they are incorporated into a preparation that is too cold. If you add butter that is too cold to a hot preparation, the thermal shock will cause the butter to set instantly. This gives small grains which are unpleasant to the taste. It is said that the seed cream.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make-up-a-buttercream\"><\/span>Make up a buttercream<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Grained-butter-cream\"><\/span>Grained butter cream<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p>A grainy cream is due to the addition of too cold butter. Always remember to incorporate your butter at room temperature into your buttercream. If your buttercream has grained, don&#8217;t panic, just run your robot at low speed. With a blowtorch (or hair dryer), slightly heat the stand mixer bowl. This will melt the small grains of butter and your buttercream will become smooth again. Be careful, use the blowtorch sparingly, if the butter becomes too liquid it is more complicated to catch up.<\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Sliced-Buttercream\"><\/span>Sliced Buttercream <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p>If your buttercream looks weird, like sliced cream, stop everything. Clean the whisk well and return the mass to the bottom of the robot. Then restart the whisk at low speed. Gradually, the emulsion will be made and the sliced cream will again amalgamate. <\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Buttercream-too-runny\"><\/span>Buttercream too runny<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p>If the buttercream has become too liquid, remove the bowl from the food processor and put it in the fridge for a few minutes. Then, gently resume the emulsion and add softened butter little by little to resume the emulsion.<\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How-to-soften-buttercream\"><\/span>How to soften buttercream<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p>To use a buttercream that has been stored in the fridge (and which is therefore frozen), simply put it in the microwave for a few seconds and beat it again at low speed.<\/p>\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Make-up-a-mousseline-cream\"><\/span>Make up a mousseline cream<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/camille-patisserie.com\/wp-content\/uploads\/\/fraisier-creme-mousseline-web-683x1024.jpg\" alt=\"grainy cream\" class=\"wp-image-5290\" title=\"\" srcset=\"https:\/\/camille-patisserie.com\/wp-content\/uploads\/fraisier-creme-mousseline-web-683x1024.jpg 683w, https:\/\/camille-patisserie.com\/wp-content\/uploads\/fraisier-creme-mousseline-web-200x300.jpg 200w, https:\/\/camille-patisserie.com\/wp-content\/uploads\/fraisier-creme-mousseline-web-768x1151.jpg 768w, https:\/\/camille-patisserie.com\/wp-content\/uploads\/fraisier-creme-mousseline-web.jpg 1366w\" sizes=\"(max-width: 683px) 100vw, 683px\" \/><\/figure>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Why-is-my-mousseline-cream-grainy\"><\/span>Why is my mousseline cream grainy?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p>Mousseline cream is a pastry cream to which butter is added. It is therefore also affected by temperature problems during the incorporation of butter. Thus, just like buttercream, mousseline cream becomes grainy when the butter has been incorporated too cold. In contact with the pastry cream, it freezes on the surface and forms small grains. <\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How-to-recover-a-grained-mousseline-cream\"><\/span>How to recover a grained mousseline cream?<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p>To catch a grainy cream, just pass a blowtorch on the bowl (stainless steel) of your robot. You can also put it in a bain-marie for a few moments, whisking the preparation well. Be careful not to overheat the cream, which would become too liquid, which is difficult to catch up.<\/p>\n\n<h2 class=\"wp-block-heading\"><\/h2>\n\n<p><\/p>\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I recently explained to you in an article how to fix a failed ganache and before that, all the tools that could allow you to fix almost any recipe . Today I will detail how to catch a grainy cream of the cream type. Difference&hellip;<\/p>\n","protected":false},"author":1,"featured_media":5290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[37,1361],"tags":[],"class_list":["post-6642","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gateaux","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/posts\/6642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/comments?post=6642"}],"version-history":[{"count":0,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/posts\/6642\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/media\/5290"}],"wp:attachment":[{"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/media?parent=6642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/categories?post=6642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/camille-patisserie.com\/en\/wp-json\/wp\/v2\/tags?post=6642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}