Cream for Esterhazy - custard on yolks and milk
Today we will prepare delicious butter cream for Esterhazy cake . Like its many sweet counterparts, it is prepared on a custard basis, but without flour. We will give it a light caramel note with boiled condensed milk. And cognac, traditional for butter creams, will give the cake a unique charm and aroma. And so, we cook custard on yolks at home together, and a step-by-step recipe with a photo demonstrates all the stages of preparation.
Ingredients:
- yolks - 4 pcs.;
- sugar - 180 gr;
- milk - 250 ml;
- boiled condensed milk - 2 tablespoons;
- cognac - 2 tbsp.
- vanillin - 0.5 g;
- butter - 300 gr.
How to make cream for Esterhazy based on yolks
In a saucepan, combine sugar with vanilla and yolks. Remember that we have left them from the preparation of protein-nut cakes .
Mix everything with a whisk until smooth. Then, add cold milk (you can directly from the refrigerator) and send the mixture to the stove, turn on medium heat.
The mixture must be brought to a boil and boiled to the state of condensed milk. Do not forget to vigorously stir the mass with a whisk.
We put it to cool to room temperature, do not forget to cover the stewpan with a film in contact with the custard mass. If grains appear in the mixture, despite all your efforts, just beat it with a blender.
Now, we need to beat the butter softened at room temperature with a mixer. We achieve its homogeneous magnificent state.
Add the cooled custard base one tablespoon at a time and beat each time until a homogeneous mass is obtained.
At the end of whipping, we introduce condensed milk and cognac. So that the cream for Esterhazy does not cut, they must be at room temperature.
When all the components are combined into a homogeneous mass, we will get a delicious fragrant custard for Esterhazy cake, which will turn any, not just protein , cakes into a work of confectionery art.
In addition, such an butter cream on yolks and milk is good for filling custards. Good luck with your culinary experiments!
