The Raffaello cream, inspired by the candies of the same name, is superior to the original treats. Unlike the latter, it consists only of natural products, the high compatibility of which with other components allows it to take on a different consistency and turn into a separate dessert, filling or layer for cakes.

How to make a cream like in Raffaello?

Coconut cream is easy and simple to make. The only condition - quality products and a certain sequence in cooking. First, oil and White chocolate melted in a water bath and mixed with condensed milk. After, pour coconut flakes and knead. Remove from heat and refrigerate for three hours.

1. Raffaello cream at home will turn out much tastier if you use oil and high-fat condensed milk.
2. Any cream must be constantly stirred, otherwise, it will stick to the bottom of the pan and burn.
3. Cream cheese and cream butter should only be at room temperature.
4. If the cream is made on the basis of mascarpone, then it should be used immediately. When cooled, it does not adhere well to the surface and makes it difficult to work.

Raffaello cream, like in candy

Those who want to repeat the taste of popular sweets can make Raffaello cream on cream. It couldn't be easier to prepare. All you need to do is bring the cream and chocolate to a boil and let it cool. For smoothness, beat the mass with oil. It is convenient to work with such a cream: it thickens slowly, so you can immediately soak the cakes with it or, after 5 hours of cooling, form sweets in the manner of truffles.

Ingredients:

• white chocolate - 75 g;
• cream 33% - 80 ml;
• oil - 50 g;
• salt - a pinch.

Cooking

1. Combine chocolate pieces with cream, bring to a boil in a water bath and remove from heat.
2. Cool, put the butter, salt and beat with a mixer.
3. Refrigerate Raffaello cream for 5 hours.

Raffaello cream for cake

Coconut cream for the cake will add exotic and charm to baking. It will require a minimum of components, and all preparation consists in mixing coke shavings with whipped cream. This cream is highly resistant, dense and thick, so the product must be soaked in the refrigerator for at least 10 hours.

Ingredients:

• cream 35% - 200 ml;
• powdered sugar - 40 g;
• coconut flakes - 150 g.

Cooking

1. Whip cold cream to fluffy peaks.
2. Continue beating while gradually adding the powder.
3. Mix the creamy mass with the coconut flakes.
4. The mass does not need to be cooled. Cream Raffaello for cake at home is ready to work right away.

Raffaello cream for cupcakes

Coconut cream for cupcakes should remain stable, fluffy and tender. Cream, which is a combination of cream with chocolate and coconut flakes, fully meets these requirements. The only requirement for it to turn out homogeneous: cream and chocolate should not be overheated, and after cooling, everything should be whipped into a fluffy mass.

Ingredients:

• white chocolate - 100 g;
• cream - 260 ml;
• coconut flakes - 40 g.

Cooking

1. Pour cream over the coconut flakes, put the container on the stove and bring the mass to a boil.
2. Add chocolate chips and wait for it to soften before removing from heat.
3. Stir and set aside the cream for several hours.
4. After that, beat the cooled cream with a mixer.
5. Place the Raffaello cream in a piping bag and decorate the cupcakes.

Raffaello cream for biscuit cake

Coconut should make baked goods soft, juicy and refreshing. In this case, a cream of mascarpone and condensed milk is ideal. He will fill the cakes creamy taste cheese and pleasant sweetness of condensed milk. Even excessive density from coconut flakes will not prevent him from impregnating porous, biscuit cakes with high quality.

Ingredients:

• mascarpone cheese - 400 g;
• coconut flakes - 80 g;
• condensed milk - 300 g.

Cooking

1. Lightly beat the mascarpone cheese with a mixer.
2. Add condensed milk and coconut flakes.
3. Stir gently.
4. Send Raffaello cream for an hour in the refrigerator.

Custard coconut cream is one of the variations of the classic patisserie. This one is prepared with milk without eggs, because the presence of coconut already makes the cream very rich, and the combination with butter adds stability and thickness to it. For this reason, it is often served as a separate dessert or filled into cakes.

Ingredients:

• coconut chips - 150 g;
• powdered sugar - 300 g;
• milk - 900 ml;
• oil - 400 g;
• flour - 240 g;
• starch - 45 g.

Cooking

1. Mix milk with flour and starch.
2. Set the container aside for 15 minutes.
3. Put on the stove, pour in the powder and boil for 5 minutes.
4. Remove from stove, add shavings and stir.
5. Beat separately butter, after which, enter it into the cream.
6. Put Raffaello in the refrigerator for 30 minutes.

Coconut cream cheese is another variation of Raffaello cream for layering a cake. The convenience of this recipe lies in the absence of any heat treatment. All components are whipped and immediately applied to the product. The main thing that cream cheese and butter were at room temperature: if the cream cheese is cold, the butter will separate.

Ingredients:

• cream cheese - 400 g;
• oil - 120 g;
• condensed milk - 380 g;
• powdered milk- 30 g;
• milk - 100 ml;
• coconut flakes - 80 g.

Cooking

1. On low mixer speeds, beat cream cheese with soft butter.
2. Add condensed milk, both types of milk and coconut flakes.
3. Beat until smooth and, without cooling, apply to the product.

Raffaello cream with white chocolate

Most housewives prefer coke to store-bought products. This is quite justified: the cream consists only of natural ingredients (cream, chocolate and coke chips), is easy to prepare and unpretentious in storage in the refrigerator. They can be used to grease buns, serve as a separate dessert or decorate pastries.

Ingredients:

• cream - 100 ml;
• white chocolate - 100 g;
• coconut flakes - 50 g.

Cooking

1. Heat the cream over a fire, add the chocolate and bring the mass to a boil.
2. Mix with coconut flakes.
3. After cooling, transfer to an airtight glass jar and refrigerate.

Raffaello cream with milk

Cream with coconut flakes is varied. Most recipes use milk, which, in combination with shavings, makes the cream taste identical to candy. As a rule, milk is boiled together with thickeners and butter, chips are added and an analogue of custard is obtained, suitable for soaking cakes.

Ingredients:

• milk - 500 ml;
• semolina - 60 g;
• coconut flakes - 200 g;
• oil - 140 g;
• sugar - 70 g.

Cooking

1. Warm up 400 ml of milk with butter and sugar.
2. Mix the rest of the milk with semolina.
3. As soon as the mixture boils, add semolina to the cream, and cook for 3 minutes.
4. Add coconut flakes, stir and remove from heat.
5. Cool and start baking.

Raffaello with condensed milk is a classic of confectionery. Condensed milk is, in general, a unique product, with which both oil and butter creams acquire tenderness, softness and pleasant sweetness. In this recipe, for greater stability, it is heated over a fire and, after cooling, whipped with butter. As a result, the cream is thick, light and tasty.

Ingredients:

• condensed milk - 180 ml;
• coconut flakes - 100 g;
• oil - 170 g;
• cream - 170 g;
• sugar - 150 g.

Cooking

1. Combine condensed milk, cream, sugar and shavings.
2. Put the container on the stove and heat over a fire until the sugar is completely dissolved.
3. Stir and chill.
4. Separately, beat the butter with a mixer.
5. Add butter to cream and whisk again.

Raffaello cream is a recipe that allows you to reproduce popular sweets as much as possible. This can be done only with the help of coconut milk, its fat content and delicate taste, combined with cream cheese, coconut flakes and liquor, allow you to get a light, tender and air cream identical to the candy filling.

https://pixabay.com/bg/users/onanacha-1211373/

Cream "Raffaello" for the cake has a similar taste to the sweets of the same name and allows you to fully enjoy your favorite sweets. You can cook it at home, and for your convenience, I present you with several recipes for a gentle cream.

Air and delicate cream, which has a mild creamy taste, ideally complements any dessert. It can be used for greasing cake layers, fillings, decorating cakes or other sweets. It all depends on your taste preferences and the height of your culinary fantasy.

Please note that the basis of this cream is white chocolate. You can buy a special pastry shop or buy ordinary chocolate bars in the nearest supermarket.

On a note! The prepared cream hardens quite quickly, so immediately apply it to the cakes, level the cake. For additional taste and preservation of the original recipe, it is recommended to add crushed almonds. The easiest way to buy white chocolate with almonds.

Compound:

• 0.2 kg of white chocolate;
• 1 pack of butter;
• 1 can of condensed whole milk;
• 100 g coconut flakes;
• almonds to taste.

Cooking:

As you can see, the range of products is small and affordable. If something is not at hand, go to the supermarket and get it.

1. Grind a couple of white chocolate bars. Add chopped almonds or use chocolate with a nut additive right away.
2. Put the chopped chocolate into a saucepan.
3. Melt the chocolate over low heat or a steam bath until it forms homogeneous mass liquid consistency.
4. Put soft butter in a separate bowl. Melt the butter in a steam bath or microwave oven.
5. We take a comfortable deep bowl. Carefully pour melted butter into it.
6. Add the melted white chocolate to the butter mixture. Mix these ingredients well with a spatula.
7. In the resulting mass, we introduce whole condensed milk at room temperature.
8. Mix all the ingredients well with a silicone or wooden spatula. We should get a mass of a homogeneous consistency. You can add some more chopped almonds if you like.
9. It remains to add coconut flakes to the cream and stir everything well again.

We immediately apply the prepared cream on the cake layers, use it to decorate other confectionery products.

And the cream can also be transferred to a glass dish, hermetically sealed and sent to the walking chamber for a while. It will turn out incredible delicious dessert for tea.

Milk-based cream

As you can see, making Raffaello cream for a cake at home is not difficult at all. The above recipe is considered a classic and exactly repeats the original taste of famous sweets. But you can prepare another cream. Here is one of his popular options. It works well for biscuits, thin layers and cake toppings.

Compound:

• 500 ml pasteurized cow's milk;
• 0.2 kg of butter;
• packaging of coconut chips;
• ½ st. granulated sugar;
• chicken egg - 2 pcs.;
• 2 tbsp. l. wheat flour.

Cooking:

1. Pour granulated sugar into a convenient dish. Break the eggs into the same bowl.
2. With a hand whisk or mixer, beat all the ingredients, do it carefully and slowly.
3. We introduce the sifted flour of the highest grade into the resulting egg-sugar mixture.
4. Once again, mix everything thoroughly and add pasteurized cow's milk at room temperature.
5. Stir and put this mass on a minimum fire. Cook the cream until thickened, but in no case bring to a boil.
6. Cool the cream and add butter.
7. We arm ourselves with an immersion blender or mixer and beat the cream well.

We apply such a cream on the cakes and sprinkle with coconut flakes on top. By the way, it can be immediately added to the cream and stirred. At your discretion, you can still sleep on the cake with chopped almonds.

Cream "Raffaello" on cream

And here is another recipe according to which the housewives prepare the Raffaello cream. Those with a sweet tooth claim that it is in perfect harmony with the taste of curd cakes, try it.

On a note! This cream is prepared on the basis of cream. Try to choose high quality and fresh milk product with a fat concentration of 35-38%.

Compound:

• fat cream - 350 ml;
• coconut chips - 0.1 kg;
• 150 g of white chocolate;
• cottage cheese- 0.15 kg;
• powdered sugar - 50-60 g;
• 100 ml cream with a fat concentration of 10-20%.

Cooking:

1. Grind a porous white chocolate bar into pieces. Put them in a saucepan or glass bowl.
2. Add 100 ml of cream with a fat concentration of 10-20%.
3. On a steam bath or in a microwave oven, melt the chocolate, mix.
4. Leave the chocolate-creamy mass to thicken. This is best done in the refrigerator. For solidification, 1-1.5 hours are enough.
5. Meanwhile, put heavy cream in another bowl.
6. Whip the cream until fluffy with peaks. Gradually add the sifted icing sugar.
7. In the same mass add butter curd cream. Once again, whisk everything thoroughly.
8. Now we combine this mass with the one that we previously put in the refrigerator.
9. Pour in the coconut flakes and mix well.

The cream is ready, and you can lubricate the cakes with it.

Raffaello cream homemade recipe

Very tasty and delicate coconut cream, it can be used both for spreading buns for tea, and for spreading cake layers.

Ingredients for Raffaello Cream:

• Butter - 200 gr;
• One can of whole condensed milk;
• 70 gr. coconut flakes;
• 200 gr. white chocolate.

Recipe for "Cream "Raffaello"":

• 1. Let's start by taking a saucepan and pour water into it, put it on the fire and, taking a smaller saucepan, put this saucepan on water bath so that the bottom does not touch the boiling water.
  2. Now in this saucepan we crumble a bar of chocolate, cut the butter and stir it all until completely dissolved.
  3. Now we take a bowl or saucepan, pour in the condensed milk and pour in the coconut flakes, gradually pour the chocolate-butter mixture into the condensed milk and beat everything with a mixer.
  4. Pour into containers for storage as a separate dessert, and if on a cake, then let it cool for 30 minutes. And we spread the cakes. Tastes amazingly soft, coconut cream

Cream "Raffaello" fell in love with many sweet tooth for its unique taste. It is combined with puff and even honey cakes. After applying the cream on the cakes, send the cake for impregnation in the refrigerator. If you are afraid that pastry it will turn out watery, soak each cake with syrup to taste. Bon Appetit!

How to make Raffaello Coconut Cream with Cream - Video

As a rule, Raffaello is prepared for impregnation of the cake of the same name. However, this "heavenly" cream is also suitable for other cakes (preferably with soft cakes - hard ones like Napoleon are hard to soak), cakes. It’s good for them even to sandwich pancakes or grease buns.

The most popular recipe with condensed milk

Cream Raffaello, prepared with condensed milk, is suitable not only for the cake, but also for homemade sweets. The main thing is not to break the proportions and use only the highest quality products. For example, cheap butter from the market, reeking of margarine, can completely spoil the cream, “cheapening” its taste.

Ingredients:

• 200 g white chocolate (it's not scary if it's airy);
• 150 g butter (preferably with a fat content of 82.5 percent);
• a can of condensed milk (380 gr.);
• 100 g coconut flakes (preferably homemade, fresh - it is more fragrant);
• 30-40 g coarsely chopped almonds (optional)

It is better to replace butter with coconut oil (purchased or personally extracted from coconut). In this case, even the most fastidious guests will decide that your cake is really made from Raffaello.

And here is how it is prepared:

1. Melt the butter over as low a fire as possible, ideally in a water bath.
2. Pour in the chocolate pieces. They will immediately begin to melt. Stir to distribute the chocolate evenly.
3. Pour in condensed milk.
4. Boil the Raffaello cream for about 5 minutes on the slowest fire. Important! It should cook without boiling!
5. Add shredded coconut.
6. Boil for 5 more minutes. Raffaello will thicken.
7. Allow the cream to cool on the stove, then cover the saucepan with a lid and rearrange it in the refrigerator, where it will thicken even more. In the cold, Raffaello should be kept from 4 hours, it can be longer (say, overnight).

Raffaello cream can be made even more dense: cool it in the refrigerator for about an hour (longer if possible), then beat with a mixer. It will turn white and slightly increase in volume. After that, add half a pack of butter, beat again. You should get an obedient, well-preserving cream. You can even make waves from it on top of the cake (just don’t take narrow nozzles - they will clog; and, of course, it should be a cream without almonds).

It can also be squirted into eclairs. And if you make “nuts” out of it with wet hands and roll it in dry white coconut flakes, you get the very Raffaello sweets.

Raffaello cream options

With sour cream

• 500 ml sour cream (the highest fat content, ideally homemade);
• a glass of sugar;
• a pinch of vanillin;
• 50 g coconut flakes.

Easy to prepare:

1. Beat sour cream, sugar and vanilla. Stir in shredded coconut.
2. Cakes are generously smeared with cream, and then the sides of the cake.

with peach

This recipe is more of a variation on assembling a cake with the previous cream. Raffaello with peach is a slightly unexpected, but very gentle duet.

The assembly of the cake in this case looks like this:

1. Lubricate the first biscuit generously with Raffaello, sprinkle with half a bar of grated chocolate (traditionally white), and then overlay with halves of canned peaches, cut into thin slices.
2. Lubricate the bottom of the second biscuit with cream, lay the “processed” side on the peach slices.
3. Putty the top and sides of the cake with the remains of Raffaello, sprinkle with 50 g of chocolate (if desired, also with coconut flakes), and then decorate with peaches.

You can use fresh peaches instead of canned ones. But this is a seasonal product that is only available in the summer. Canned food is available in the store all year round.

With mascarpone cream

• 200 ml cream;
• 300 g of mascarpone (it is better not to replace it with cottage cheese);
• 100 ml of condensed milk;
• 100 g chips.

Raffaello with mascarpone is prepared no less quickly than the previous version of this cream: whip the cream, mix it with Italian cream, shavings and condensed milk.

Custard

• 300 ml coconut milk
• 160 g of sugar;
• 30 g of starch;
• a pinch of vanilla;
• 100 g coconut chips;
• a bar of white chocolate (or 100 g, if by weight);
• 300 ml cream (fat, for whipping).

Steps in making cream:

1. Slightly warm up coconut milk but it shouldn't boil.
2. Add here the starch, pounded with half the sugar and vanilla.
3. Cook until thickened. Remove the pan from the stove, pour the coconut flakes into the hot cream and let it cool.
4. Soften the chocolate in a water bath.
5. Whip the cream with the remaining sugar, combine with chocolate (it should not be hot - however, as soon as you remove the plate with it from the water bath, it will immediately begin to cool).
6. Add a blank of cooled custard Raffaello.

What are the cakes for such a cream prepared from?

Biscuit Raffaello from dense dough

• 5 eggs
• 600 g flour
• 200 g sugar
• 120 g butter (butter, melted),
• 2 small spoons (without slides) of baking powder.

We act like this:

1. You can not beat the eggs, just rub them with sugar. Add the rest of the ingredients.
2. dense soft dough divide into 6 parts. They are laid out in trays and cooled in the refrigerator for half an hour. After that, roll out and bake at 200 degrees, 10-15 minutes each.

In order for the Raffaello cream (in this case it is advisable to cook sour cream) to be better absorbed into the cakes, they need to be pricked with a fork.

Biscuit Raffaello from light (fluid) dough

• 6 eggs;
• 2 large spoons powdered sugar;
• a small spoonful of lemon juice;
• 100 g coconut chips;
• 200 g sugar (maybe a little less);
• the same amount of flour;
• vanilla.

1. Whisk the egg whites into foam with starch and lemon juice.
2. Grind the yolks into a foam with sugar.
3. Connect all test components. Bake for about 45 minutes at 180 degrees.
4. The biscuit will be tall. It can be cut into 2 or even 3 parts.

Wheat-free Coconut Biscuit (from Grandma Emma)

• 300 g of sugar;
• 6 eggs;
• a pinch of salt;
• 250 g coconut chips;
• 100 g almond flour.

Cooking steps:

1. Mix eggs, sugar and salt and heat, actively rubbing with a whisk, in a water bath until the mixture becomes hot (about 60 degrees).
2. Pour it into a mixer, beat until white (it will take about 10 minutes).
3. Shavings and almond flour mix. By the way! if you have coconut flour, take 300 g (it will replace almond flour and shavings).
4. Mix all ingredients.
5. Line a baking sheet (can be low) with a silicone / Teflon mat. You can take parchment, it will have to be generously greased with oil. Pour the dough, smooth. Bake at 180 degrees until golden brown. You will have 10 or 15 minutes.

And of course, in addition to the cream itself, each cake in the center needs to be laid with a layer of almond nuts (although if they are already added to the cream, then this is not necessary). Other nuts can be used instead of almonds, it will also turn out delicious, but the “same” flavor of Raffaello will be lost.

Ingredients:

• white chocolate - 200 g;
• butter - 200 g;
• condensed milk with sugar - 400 ml;
• coconut flakes - 70 g.

We believe that everyone loves the famous amazingly tender Raffaello sweets, made from cream, wafer capsule, nuts and coconut sprinkling. This gentle magical delicacy is not necessary to buy in the store.

Make a cream of the same name palatability hardly inferior to the popular sweets! In this case, the ingredients used for cooking, for sure, will be in your home refrigerator.

Coconut cream with white chocolate Raffaello has a very delicate and light texture. It is made on the basis of sour cream, heavy cream, condensed milk or soft curd cheese. You can spread this cream on a bun for tea or put it on a tartlet with freshly brewed coffee. It's also great for layering and decorating cakes.

Raffaello cake with custard according to this recipe will be a wonderful sweet gift for a birthday or Valentine's Day. There are many uses for this cream. Can you cook with it? biscuit cake or appetizingly decorate them with a shortbread cake and decorate fresh berries, pieces of sweet fruit or nut crumbs. And you can, as shown in the photo, just put it in a bowl, which in itself will make it an independent dessert.

The taste of the resulting cream should be similar to the cream in Raffaello sweets. In addition, it is prepared with condensed milk, which makes the cream very sweet and attractive for small and large sweet tooth.

How to prepare cream?

1. We take white chocolate bars (porous or regular chocolate is equally suitable) and break them into pieces or slices with our hands.
2. We put these slices in an enamel saucepan.
3. Pour water into another pot of larger diameter and put the stove on the fire.
4. On top of a large container of water, place a pan with chocolate. We heat it in a water bath.
5. Now cut the soft butter into pieces and send it to the white chocolate that is already starting to melt.
6. We mix.
7. When chocolate and butter form a mass, homogeneous in consistency, add sweetened condensed milk.
8. Mix again.
9. Add coconut flakes and mix again until smooth.
10. Remove the cream from the water bath. So it turned out custard raphaello.
11. We leave to cool.
12. Then you need to cool the cake cream in the refrigerator and use as directed.

Mascarpone Cream Cheese Recipe

Another option for making Raffaello cream for a cake at home. The advantage of this recipe is that it does not use the "water bath" method. The ingredients are simply mixed and whipped, saving the hostess time.

So, how to prepare this cream on cream? Let's start with the ingredients:

• cheese "Mascarpone" - 250 g;
• coconut flakes - 70 g;
• dry milk - 30 g;
• cream 33% fat - 80 ml;
• sweetened condensed milk - 160 ml.

How to make cream:

1. Cut soft butter into small pieces.
2. We do the same with Mascarpone cheese.
3. Place butter and cheese in a mixing bowl.
4. Beat with a mixer at low speed until the ingredients are combined.
5. Add sweetened condensed milk, cream and milk powder.
6. Mix again with a mixer.
7. Throw in the coconut flakes.
8. Whip the cream until smooth.
9. Immediately use the Raffaello cream for its intended purpose, without cooling it.

To prepare the cream, be sure to use only soft butter or curd cheese at room temperature.

This cream is quite sweet due to the use of sweetened condensed milk in the ingredients. But, how to make Raffaello cream even sweeter? Add vanilla to it! One sachet will be enough.

If you want to layer a biscuit cake with cream with Mascarpone cheese, you need to use it immediately after it is prepared. Otherwise, when cooled, the cream will harden and it will be difficult to make a layer.

Instead of the famous "Mascarpone" you can use any curd soft cheese. However, with such a thick frozen cream, it is very easy to decorate the cake from above and from the sides with a thick layer.

As an addition to this cream, you can take almond petals, peeled and crushed almonds, ground waffles or white confectionery topping.

It is possible to flavor the cream with liqueur or white table wine. Just a few drops are enough. But cognac will give the cream a grayish tint, it is better not to use it.

Step 1: prepare the chocolate.

Break white chocolate into small pieces with clean, dry hands and place in a saucer. So it will melt faster when we prepare the cream.

Step 2: prepare the butter.

Put the butter in a small free bowl. We will melt in a water bath. To do this, fill the medium saucepan halfway with water and put on strong fire. When the water begins to boil, turn the heat down to medium and use oven mitts to place a bowl of oil on top of the pot. Attention: the containers must necessarily match in diameter so that the bowl does not fall into the pan and the bottom does not touch the boiling water.
You can use a saucepan with handles instead of a bowl to make it easier to get it. So, constantly stirring the oil with a wooden spatula, bring it to a liquid state. At the same time, we do not turn off the burner, but proceed to the preparation of the Raffaello cream itself.

Step 3: prepare the cream.

When the butter is completely melted, in small portions add pieces of white chocolate to the container. Stirring constantly, bring it to a liquid state. Immediately after this, turn off the burner, and remove the bowl with the liquid mass from the pan with the help of kitchen tacks so that it does not continue to boil.

Pour the condensed milk into the mixture in a thin stream and at the same time stir everything in parallel with the tools at hand. Without delay, while the cream is still hot, add coconut flakes to it and again mix everything well until smooth with a wooden spatula or a tablespoon.
Important: Continue to stir the cream until it begins to thicken. When the mass has cooled, we wrap the bowl with cling film so that the cream does not absorb foreign odors, and put it in the refrigerator on the middle shelf to infuse and cool throughout the night. That's it, Raffaello cream is ready! Attention: if desired, the cream can be poured into a clean glass jar, tightly closed with a lid and stored in the refrigerator until it is useful to us, for example, for lubricating cakes and pastries.

Step 4: serve cream.

After the night in the refrigerator, we take out the Raffaello cream, free the bowl from food film and with the help of a tablespoon we shift the mass into a bowl. In this form, the cream is served to the table along with different types cookies and hot tea or coffee.
Good appetite!

Cream "Raffaello" can be used in the same way as the filling for Raffaello sweets. To do this, using a teaspoon, transfer the chilled cream into waffle bowls, put a hazelnut in the middle and cover with a second waffle bowl.

Before serving, Raffaello cream can be topped with walnut flakes, cinnamon, vanilla, brown sugar, or crushed cloves.

Keep cream "Raffaello" should be no more than 1 week.

To prepare the cream, you must use good quality butter so that it takes well with condensed milk and chocolate and does not float to the surface of the mass in pieces.