How to make cream from milk

Butter cream. In advance remove from the refrigerator the butter time to soften. Sugar mash the eggs until white. Heat the milk over low heat but do not boil. Add a tablespoon of warm milk to mix granulated sugar with eggs. Whisk everything into a homogeneous mass and put on a slow fire. Stirring constantly, bring the mixture to a boil. Immediately remove the milk based from the heat and let cool to room temperature. Until the mass cools, start whipping the softened butter. Not stopping to whisk, add oil in small portions the cooled milk mixture. Whisk cream until until it becomes plastic and homogenous. Cooked this way the cream turns out very tender.

Custard cream. Melt the butter at room temperature. In a pan put the flour, 1 tablespoon sugar and pour the milk. All mix thoroughly until smooth. Watch, to avoid lumps. Then put the mixture on heat and bring to a boil. Don't stop stirring, boil the mass to the consistency of jelly. Then remove the pan from the heat and let cool. Whisk the softened butter with the remaining sugar. And, continuing to whisk, add the cooled cooked mass. Mix well and whisk till fluffy.

The chocolate cream. The oil is pre-remove from the refrigerator and leave to soften. In a bowl stir in sugar and cocoa, mix well. Stir in the milk and add softened butter. Smash the chocolate to pieces and add to mixture. All again mix thoroughly. Place the bowl on the stove on low heat. And, stirring constantly, heat over low heat for 10-15 minutes. Then remove from the heat and put the chocolate to cool to room temperature. The eggs separate the yolks from the whites and add the yolks into the cooled mixture. Whisk the cream with a mixer.