The most delicious custard for Napoleon - a classic recipe from grandma
Whatever modern culinary specialists do not layer what they call Napoleon: condensed milk with butter, boiled condensed milk; custard, sour cream, cottage cheese and even cream with Mascarpone cheese! But the classic cake recipe Napoleon offers and insists on a traditional creamy custard made with milk. How to make the most delicious custard for Napoleon, I will demonstrate in my recipe with step by step photos. This is a real, old classic recipe taken from my grandmother's, Soviet times, notebook.
The composition of this cream is nobly simple:
- milk - 3 cups;
- sugar - 1 cup;
- flour - 2 tbsp. spoons;
- egg - 1 pc.;
- butter - 200-250 gr;
- we take the same flavor as for the test - vanillin.
The amount of oil is determined by its fat content: with a fat content of 72.5%, more is needed, with a fat content of 82.5%, respectively, 200 grams is enough. In the old days, when instead of creamy it was necessary to use a sandwich, it was taken one and a half weight norms, and then it was knocked down with a wooden paddle for quite a long time so that the excess whey went away and the fat content of the product increased.
How to Make Custard for Napoleon
We start cooking by bringing 0.5 liters of milk almost to a boil over low heat.
In a separate bowl, beat the sugar, egg and flour until white. Add vanillin.
Add a glass of cold milk and continue whisking so that the flour does not settle to the bottom.
When the milk approaches the boiling point, pour the sugar-egg-flour mixture into it in a thin stream with constant stirring. Continuing to beat, bring the cream to a boil. The finished custard should be tender, silky, homogeneous, without the slightest hint of lumps or foam. Let it cool to room temperature (or slightly warmer).
We weigh 200 g of 82.5% fat butter and leave it warm: while the custard cools, the butter should warm up a little and soften. The butter-custard cream for the Napoleon cake, which we will make, is an emulsion, and the main requirement for successful emulsification is that the temperature of all mixed components be the same.
To properly make custard for Napoleon, first beat the butter until fluffy. Whip at low speed first, then at medium speed.
Continuing to beat, we introduce custard into the butter in small portions.
A well-deserved reward of our labors will be a full bowl of the most delicate, light and airy creamy mass.
Try it yourself and see for yourself that this is the most delicious custard for Napoleon! He's not fat, and he's not cloying. This classic creamy custard is useful not only for the Napoleon cake, but also for layering other homemade cakes .
