Here is a concise summary of the provided text:
**Title:** Making Protein Custard (Italian Meringue) for Cake Decoration
**Key Points:**
1. **Ingredients:**
* 100g chicken egg protein (approx. 3 large egg whites)
* 200g granulated sugar
* 8g vanilla sugar
* 70g water
* Half a teaspoon of citric acid
2. **Equipment:**
* Mixer (700W or higher, e.g., Bosch or Kenwood)
* Pastry thermometer
* Scale
* Ladle
3. **Process:**
1. Prepare sugar syrup (250g sugar, 70g water) and heat to 110°C.
2. Whip egg whites to high speed at 110°C syrup temperature.
3. Add citric acid to syrup at 118°C, then cool to 123°C.
4. Slowly pour syrup into whipped egg whites.
5. Whip for 3-4 minutes until stiff, smooth, and stable peaks form.
4. **Tips & Results:**
* Achieve a glossy, stable, and tasty protein custard without thickeners.
* Avoid lumps by not incorporating residual syrup water.
* Suitable for cake decoration; holds shape perfectly.
Here are the key facts extracted from the text, numbered and in short sentences:
1. **Recipe**: The recipe is for protein custard, also known as Italian meringue.
2. **Ingredients**:
* 100g chicken egg protein
* 200g granulated sugar
* 70g water
* 8g vanilla sugar
* Half a teaspoon of citric acid (without a slide, approximately 1.5g)
3. **Equipment Needed**:
* Mixer (at least 300W for manual, 700W used in the demo)
* Pastry thermometer
* Scale
* Ladle
* Dishes for cooling
4. **Syrup Preparation**:
* Mix 250g sugar and 70g water.
* Heat to 110°C.
* Reach 125°C for stability, then cool slightly.
5. **Protein Preparation**:
* Use 100g of egg protein (approximately 3 large egg whites).
* Begin whipping at high speed when syrup reaches 110°C.
6. **Combining Syrup and Protein**:
* Introduce syrup into protein at 123°C (after cooling slightly from 125°C).
* Pour in a thin stream, avoiding water residue from the syrup's bottom.
7. **Whipping to Completion**:
* Whip for 3 minutes after introducing syrup.
* Stop when voids form around the whisk, approximately 1 minute after the first void appears.
8. **Result**:
* Achieve a smooth, super stable, and very tasty cream.
9. **Cream Usage**:
* Suitable for decorating cakes, maintaining shape without spreading or creeping.