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If you are into baking or drool over baked treats, you must be hearing a lot of buzz about unique ingredient. It is Namelaka and has gained admiration and fame among pastry chefs as a velvety chocolate cream in recent years. In the Japanese language, the term "namelaka" can be translated to mean "smooth" or "creamy." The cream in question exhibits a versatile texture between pastry cream, mousse, and ganache, rendering it highly adaptable for a range of dessert applications. Although namelaka has a decadent and opulent flavor profile, its preparation process is remarkably straightforward.
What is Namelaka?
Namelaka is a composite of dairy derivatives, namely milk and heavy cream, amalgamated with chocolate and fortified with gelatin to confer structural integrity and steadfastness. In contrast to numerous confectionery preparations featuring pastry cream and chocolate creme aux, namelaka distinguishes itself by being devoid of eggs and gluten.
The process of its creation is relatively uncomplicated, necessitating a mere 10 minutes for preparation. To concoct namelaka, one must pour a blend of heated milk and gelatin onto chocolate, deftly whisk the ingredients until achieving a seamless consistency, and subsequently allow the mixture to solidify in the refrigerator for an entire night.
Creamy namelaka, Image Credit: Wellness-Trends.com
Tips and Tricks for Making Namelaka
The correct ratio of ingredients is crucial for achieving the perfect texture and mouthfeel. Namelaka should be firm enough to make decorative swirls and swooshes with a piping bag but loose enough to not be re-whipped after setting it in the refrigerator. It is essential to plan ahead, as the namelaka will need six hours or more to properly set up in the refrigerator before use. Before putting it in the fridge, cover it with plastic wrap directly touching the namelaka to prevent skin from forming on the surface.
Uses for Namelaka
Namelaka can enhance and elevate the flavor profile of any dessert it comes into contact with. One may incorporate it into pâte à choux to create delectable chocolate cream puffs and eclairs or utilize it as a filling for doughnuts, pies, or tarts. Namelaka serves a dual purpose as a luscious cake layer or as a delectable frosting or embellishment for cakes and cupcakes. Opting for a ganache could be more favorable in instances where a heightened chocolate essence or a smoother texture is sought after, as opposed to a buttercream.
Freshly made namelaka, Image Credit: Spatuladesserts.com
Flavor Variations
Malted milk powder is an excellent pairing with chocolate, but there are many other ways to flavor namelaka. One way is to infuse the milk with citrus zest, cinnamon sticks, ground or whole spices, or tea as it warms on the stove. You can also boil the milk with your desired ingredient the night before, strain it through a sieve, add back milk to compensate for any liquid lost due to evaporation during the boiling stage, and then proceed with the recipe as directed. This results in the most potent flavor but requires an extra day and step.
Conclusion:
The velvety chocolate cream known as namelaka is the latest and greatest trend in the pastry world. Its silky texture crosses pastry cream, mousse, and ganache, making it an extremely flexible dessert option. Intriguing, right? Making namelaka is a breeze; you only need a few pantry staples and a few minutes of your time. It can be used as a filling, icing, or even a solo dessert because of its rich, creamy nature and deep chocolaty flavor. Namelaka is a must-try for every chocolate lover or pastry fanatic due to the plethora of flavor combinations and beautiful swirls that may be achieved.
