Confectionary a important tip for food of higher quality

To fill cakes and others deserts have some creams that are bake and if cooldown normally would create a skin that is a defect to serve, some are the ones that are to fill the most expensive cakes, 

in Ceará when the condensed milk came famous many kind of creams was replaced for the recipes with the condensed milk that is much easier, my mother used to say when doing that recipes of the past how I do that, have all that work, she after cooks the filling she put a bigger pot than the one that was cook the filling full with cool water and put the hot pot inside the one with water, the water can't spill in the cream and stir with a spoon the cream to get cool fast.

More about that filling basically they are cooked like porridge or pudding that you cook at the top of the cooker.

So to don't create the skin, see after pulling the plastic film I have a soft cream without that skin.

Here I use pudding to present the technique.

After the cream gets cold when pulling the plastic film that was in contact with the cream you see pull very few of the cream.

I use also another plastic film now in the cup border if I would place my cream in a fridge that has food that isn't confectionery food.

Rute Bezerra de Menezes Gondim