Light, delicate and airy … Napoleon cake custard. List of ingredients and uses for a wide variety of desserts. Step-by-step cooking recipe.
Custard for Napoleon cake … I remember my childhood, New Year, beautiful ruddy and crispy cakes and the remains of cream scraping off the sides of the pan. It is a delicious and incredibly delicate substance with a light and airy taste. Today, buying a good quality custard confection is extremely problematic. However, many do not even realize that this truly royal delicacy is not difficult to cook at home. The main thing is to adhere to the rules, observe the proportions of products and use the freshest and highest quality ingredients. Then there will be no annoying dirty tricks.
The proposed cream recipe is widely used for Napoleon. But it can be applied with equal success to other products. For example, rolls, cakes, baskets, eclairs, honey cakes, pancakes. Custard goes well with puff pastry, shortcrust pastry and choux pastry. If you freeze it, you get a real ice cream, and adding gelatin will make a delicious jelly. Although it is delicious to eat with a regular bun or biscuits.
See also how to make cream custard.
- Calorie content per 100 g - 325 kcal.
- Servings - 1.5 L
- Cooking time - 30 minutes
Ingredients:
- Milk - 1 l
- Flour - 4 tablespoons without slide
- Sugar - 150 g
- Butter - 100 g
- Vanilla sugar - 1 tsp
- Eggs - 4 pcs.
Step-by-step preparation of custard for Napoleon cake, recipe with photo:
1. Break the eggshells and pour the contents into a cooking pot.
2. Pour sugar over the eggs.
3. Beat eggs and sugar with a mixer at high speed until an airy, lemon-colored foam is formed.
4. Add flour to the egg mass and sift through a fine sieve. If you pour it in a slide, lumps can form in the cream.
5. Beat the egg mass with flour using a mixer until smooth and smooth. The volume will immediately decrease by 1.5 times.
6. Pour room temperature milk into a saucepan. If you are not sure about its quality, first boil and cool to room temperature. Since if it is not fresh, then during cooking it will curdle, the cream will not work and all the products will deteriorate.
Do not pour hot milk into the egg mass, because the eggs will curl, cook and the cream will not work either.
7. Place a pot of food on the stove and turn on low heat. Cook the cream constantly, stirring with a spoon or whisk, so that no lumps form. As soon as you see the first bubbles on the surface of the cream, remove the pan from the heat. Put butter in the finished hot cream.
8. Stir the cream quickly to melt the butter and dissolve throughout the mixture.
9. Then add vanilla sugar.
10. Stir the Napoleon cake custard again and leave to cool to room temperature. Then use it in any desserts.
See also the video recipe on how to make custard for Napoleon.
