Custard is a classic. It is traditionally used to make Napoleon cake. But it is also suitable for other culinary purposes, for example, for filling eclairs, straws, and as a spread on cakes. It can even be used for Milk Girl or Napoleon from ready-made puff pastry. I even make ice cream based on it and it turns out very tasty.
I have prepared for you a selection of my favorite custard recipes. They are all different - there are with starch or without oil, classic and improved versions. You will easily find one that interests you. All options are proven and tasty.
Custard for Napoleon - a classic recipe with milk
This recipe will make cooking seem simple, and the cream itself will delight you with its versatility, because it can be used for almost any culinary purpose. Let's get started? You can eat it even without anything, just with a spoon.
Source
Ingredients:
- milk – 600 ml;
- wheat flour – 40 g;
- sugar – 120 g;
- chicken egg – 1 pc.;
- chicken yolks – 3 pcs.;
- butter – 100 g;
- corn starch – 10 g.
Cooking algorithm:
1. Pour half the sugar into the milk and put it on the stove.
2. Mix the yolks, egg, remaining sugar, starch, flour and stir until smooth.
3. When the milk boils, continuously stirring the egg mixture, pour a little hot milk into it in a thin stream.
4. Add the entire egg mass to the remaining milk, place it on the stove and cook until thickened, stirring constantly.
5. Add butter to the cream and stir constantly until the butter is completely dissolved.
Let it cool, covering it with VKontakte cling film. That's all! Simple, but how delicious it is!
Recipe for cream with nuts
Nuts are used to give a dish an aromatic smell and enhance its taste. Peanuts, walnuts, hazelnuts, and cashews can be used as filling.
What ingredients will be needed?
The ingredients are as follows:
- nuts 10 tsp;
- milk 300 mg;
- sugar 6-7 tbsp. l.;
- starch 4 tsp.
Step-by-step cooking process
The cooking algorithm is as follows:
- It is necessary to finely chop the nuts (almost into crumbs).
- In a container you need to mix nuts with starch and sugar.
- Milk should be poured into a saucepan with a thick bottom and brought to a boil.
- Under the pan, it is recommended to reduce the heat to the minimum level. Then you need to add the dry mixture.
- The cream must be cooked over heat, with constant stirring, for 4-5 minutes.
Cream for Napoleon cake - the most delicious recipe!
I offer an excellent alternative to the classic version. It contains starch, which promotes better brewing.
Author
Ingredients:
- milk – 0.6 l;
- granulated sugar – 90 g;
- corn starch – 40 g;
- vanilla sugar – 8 g;
- chicken eggs – 2 pcs.;
- butter – 50 g.
Preparation steps:
1. In a separate saucepan, use a whisk to grind chicken eggs, regular and vanilla sugar, and starch until smooth.
2. Add milk to the resulting mass, stirring until smooth.
3. Place the pan with all the ingredients on the stove, setting the flame slightly above medium. Bring to a boil, stirring constantly. After boiling, reduce the heat to low and continue cooking for 2-3 minutes until thickened.
4. Then add butter to the cream and mix on the stove until smooth.
5. All that remains is to pour it into a separate container, cover with cling film, pressing it against the cream itself. It must be left until cooled, and then used for its intended purpose.
Advice! To obtain a thicker consistency, it needs to be cooled. Then beat 200 additional grams of butter at maximum mixer speed for 8 minutes with 15 grams of powdered sugar. After this, add the cooled cream into the mixture in portions and beat until smooth. The result is a thick cream that will definitely keep its shape.
Cream for Napoleon from sour cream
For a suitable cream consistency, you need to use sour cream with a high percentage of fat content. If desired, the recipe can be supplemented with walnut crumbs. Napoleon with sour cream turns out very moist.
List of components:
- 1 liter sour cream
- 250 g sweet powder
Easy
How to prepare cream for Napoleon with sour cream:
- In a deep container, combine rich sour cream and powdered sugar. Beat with a mixer for no more than 3-4 minutes.
- For sour cream with nuts, first clean the kernels, lightly fry and grind into crumbs. Add to the creamy mixture.
- It is applied to the cakes and a press is placed on top. Impregnation requires at least 2 hours, the optimal time is 24 hours.
Custard for Napoleon cake with condensed milk, butter and milk
Using this recipe, you can prepare a cream that is ideal not only for Napoleon, but also for any other confectionery products. By the way, at home I also make ice cream based on it. Both my family and guests are delighted.
Source
Ingredients:
- chicken yolk – 3 pcs.;
- condensed milk – 150 g;
- corn starch – 20 g;
- milk – 300 ml;
- vanilla sugar – 8 g;
- butter – 150 g;
- granulated sugar – 70-90 g.
Cooking algorithm:
1. Place the yolks in a separate container. Add sugar and starch there, and then whisk until smooth.
2. Pour the milk into the container and mix thoroughly.
3. Place the container with the milk-egg-sugar mixture and bring to a boil, stirring constantly. Add sugar and continue cooking until thickened, stirring continuously.
4. After turning off the heat, stir for another 30-60 seconds to completely brew the starch.
5. Pour the cream into a container, cover it with film and put it in the refrigerator until it cools completely.
6. In a mixing bowl, mix butter and condensed milk. Mix with a mixer or blender until smooth.
7. Add the custard part of the cream portionwise to the condensed butter mixture and beat until smooth.
The cream is ready. Very tender, sweet and quite thick, even suitable for greasing barrels.
Preparation
The recipe for a delicious Napoleon cake with custard will come in handy for any important family event. As a basis, you can take either ready-made puff pastry cakes or a more labor-intensive option with baking them from thinly rolled shortbread.
Layered Napoleon cake with custard will turn out incomparable, regardless of this. Most importantly, the cakes should be as thin as possible, and in the case of ready-made puff pastry, it is better to use yeast-free dough, it is more airy and crumbly.
The dough for Napoleon cake can be prepared at home according to one of the proven recipes, but you can dwell on the cream in more detail, because it is this that determines the final taste of the dessert. Based on the step-by-step recipe with photos, even a novice pastry chef can prepare the “same” cream for the Napoleon cake.
Fans of the classic GOST recipe should definitely prepare Napoleon cake with Charlotte custard following the step-by-step recipe.
- The butter should be softened at room temperature (about an hour).
- Also leave the milk at room temperature to warm it up.
- Pour the milk into a deep bowl, add the egg yolk and beat until smooth. At this stage, it is recommended to strain the mixture through cheesecloth.
- Add sugar (regular and vanilla) to the whipped mixture, put on low heat and bring to a boil while stirring constantly. Boil the mixture for about 3 minutes, during which time its consistency should become similar to condensed milk.
- Transfer the finished mixture into a bowl, cover with a lid and cool completely.
- Grind the soft butter into pieces, and then begin to beat until it becomes significantly lighter.
- Gradually pour the sweet mass into the butter, without stopping whisking. The finished cream should be white and have an airy consistency. You need to add cognac to it and beat again.
Coat the pre-prepared cake layers with the prepared custard, with it the Napoleon cake will acquire a familiar taste to everyone.
Most often, Napoleon cake is made with classic custard, which a step-by-step recipe will help you make.
- First you need to mix 125 ml of fat milk with 4 tbsp. l. sifted flour, making sure there are no lumps.
- Pour the same amount of milk into a saucepan, add vanilla sugar (0.5-1 tsp), put on fire, bring to a boil.
- At the moment of boiling, pour the mixture of milk and flour into the pan, stirring, and bring to a boil again.
- Once the mixture thickens, remove from heat and cool to room temperature.
- Combine softened butter (200 g) with powdered sugar (300 g), beat well with a mixer.
- Add the cooled mass to the oil mixture and stir thoroughly.
- Grease the cakes with homemade cream according to this recipe and let the Napoleon cake brew in the refrigerator for 4-6 hours
Using the same principle, you can make a cream with the addition of egg yolks:
- The last ones (3 pcs.) should be ground until white with sugar (1/2 tbsp.), add flour (2 tbsp. l.), stirring until smooth.
- Pour in cold milk (170 ml) and stir again.
- Pour more milk (110-120 ml) into the pan, bring to a boil over medium heat, then carefully pour the sweet mixture into it, stirring constantly.
- As soon as the mixture boils, remove it from the heat. When it has cooled completely, add softened butter, beating the mixture with a mixer.
- The custard for the Napoleon cake is ready, use it to coat the cakes, cool, and from the photo you can take the idea of serving in the form of individual cakes.
And for the lazy, a recipe for Napoleon cake with condensed milk cream is suitable. The latter must be combined with softened butter, beat with a mixer and coat the cakes. If desired, you can add whipped cream, crushed nuts, your favorite liqueur or cognac, and berries to this cream.
Quick and easy milk custard with eggs
If you don’t have a lot of free time, but you need to make a cake or Napoleon pastry, I offer you this cream. It cooks very quickly.
Source https://www.youtube.com/watch?v=-Vp3blrM1CU
Ingredients:
- milk – 500 ml;
- granulated sugar – 0.5 cups;
- chicken eggs – 2 pcs.;
- vanilla sugar – 8 g;
- butter – 30 g;
- wheat flour - 3 tbsp. l.
Cooking algorithm:
1. Place sugar, eggs and flour in a bowl. Beat with a mixer or whisk until smooth for 2-3 minutes.
2. Pour half a glass of milk into the same mass and mix.
3. Place the remaining milk on the stove and bring to a boil.
4. Then add the egg-sugar mixture to the milk on the stove and cook until thickened. At the same time, you need to stir constantly so that the cream does not burn.
5. Transfer the custard part of the cream to a separate container. Add vanilla sugar and butter there. Mix with a whisk until smooth.
Cover the finished cream with cling film and wait until it cools completely.
