Classic Egg Cream Recipe 445

EGG CREAM

Steps:

• Pour the seltzer into the glass first or it may bubble out of the glass. Pour in milk and stir in chocolate syrup until dissolved.

EGG CREAM RECIPE

Steps:

• Gather the ingredients. Place a 12-ounce serving glass in the freezer to chill. You want the glass to be ice cold before making and serving an egg cream.
• Pour the cold milk into the chilled glass.
• Pour the seltzer into the glass until the white head reaches the top of the glass.
• Spoon the syrup into the glass and stir to combine. Serve with a straw.

NEW YORK EGG CREAM

Steps:

• Pour 3 tablespoons of chocolate syrup and 1/4 cup of milk or half-and-half into a 16-ounce glass. While beating vigorously with a fork, slowly add club soda until the glass is almost full. Add a straw and serve very cold.

ORIGINAL BRONX EGG CREAM

Steps:

• Mix the chocolate syrup and milk together.
• While stirring, add the seltzer and continue stirring.
• For true Bronx authenticity, wipe your mouth with your sleeve afterwards.

CLASSIC CHOCOLATE EGG CREAM

Steps:

• Pour the milk into a very cold 12-ounce glass. Slowly pour in the seltzer, then gently add the syrup. Using a long spoon, stir well and serve.

VANILLA EGG CREAM

Steps:

• In a tall glass mix together vanilla simple syrup, milk, and seltzer; stir well to combine. Serve immediately.

VANILLA EGG CREAM

Steps:

• Pour milk, vanilla syrup. and vanilla extract into a glass. Stir until well combined. Slowly add seltzer and watch it foam.

EGG CREAM

Steps:

• Put 2 tablespoons chocolate syrup into each of two 10-ounce glasses. Add 1/4 cup milk to each. Divide seltzer between glasses; stir vigorously, and serve.

FRAISIER (STRAWBERRY CREAM CAKE)

Steps:

• In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
• Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
• Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
• Carefully peel the parchment paper from the cake.
• Using the cake ring, cut out two circles from the cake.
• Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
• Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
• Place the cake ring on a serving plate and place one cake circle on the bottom.
• If necessary, briefly rinse the strawberries and pat them dry on paper towels.
• Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
• Cover the strawberries with a little of the pastry cream to seal them against the ring.
• Hull the remaining ones and place in the center of the cake.
• Cover the layer of strawberries with some of the pastry cream.
• Place the second cake disk on top.
• Evenly spread a thin layer of the pastry cream on top.
• Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
• Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
• Refrigerate overnight. Just before serving, carefully remove the ring.