And everyone has heard about fats in the body. These are extra pounds, and metabolic disorders, and cholesterol. The latter, by the way, is the trouble with all creams. Even the relatively “lean” protein and custard custards, although they do not contain pure fats, include a hefty dose of egg content – yolks and whites. And eggs are the most abundant sources of cholesterol for the human body.
And besides the actual fat, sweet creams contain a lot of sugar. What the increased sweetness leads to, you can not say. Metabolic disorders, diabetes and crumbling teeth are all well-known consequences of hobby for confectionery. But at the same time, creams, even very sweet ones, have their positive sides.
Confectionery cream: the quintessence of calories
It is the pastry cream that is the most nutritious component of any dish, of which it is a part. Office ladies who avoid any physical activity are afraid of this in them. And this is highly appreciated by those whose work is associated with great mobility.
For example, in terms of calorie content, the same butter dessert cream is not inferior to professional sports nutrition. And given that energy is stored in it in the form of fats, which are easily broken down by the body, we can conclude that a cake or a piece of cake with such cream is an excellent energy boost for everyone who is engaged in hard physical labor.
And if the cream is made with a low content of sugars, then it can be considered a real gift from the culinary gods. It tastes good, nutritious, easily digestible, used in a variety of dishes, and can be a really good addition to the diet.
The realities of making dessert creams
But, alas, today you can find something like that only in the home kitchen. The main principle by which dessert cream is manufactured on an industrial scale is that the sweeter, the more buyers. And too many artificial additives are put into it. Therefore, most of the pastries, cakes and a wide variety of flour confectionery products sold today in stores and confectionery shops do not pull the role of healthy, hearty products. But this is not an absolute truth!
Everywhere there are manufacturers making piece goods and finding their clientele. And if you find such a pastry chef, then the excellent cakes of his production can be consumed without going into conflict with your body.
