Custard for Napoleon on yolks
There are many recipes for custard. I especially like this kind of butter custard on yolks. These creams have a pleasant color and delicate texture. Today I want to offer you a wonderful cream recipe for a popular favorite - Napoleon cake. The role of cream in this dessert is binding. After all, it is he who connects thin pancake cakes into a high, melting in your mouth, fragrant cake. Therefore, we will learn how to prepare delicious custard for Napoleon , which perfectly soaks dry cakes without leaving them dry and without turning them into porridge.
Ingredients:
- egg yolks - 3 pcs.;
- sugar - 6-4 tbsp. with a slide;
- milk - 0.5 l;
- vanillin - to taste;
- flour - 3 tbsp. with a small slide;
- butter - 200 gr;
- cognac - 2 tbsp.
How to Make Custard for Napoleon
For the cream, only the yolks are needed. Therefore, starting cooking, simply put the proteins in a clean container and seal it tightly, put it in the refrigerator.
We grind the yolks with a whisk with sugar and vanilla in a saucepan or other vessel with a thick bottom, in which we will brew the cream. The mass should brighten, but it turns out to be very thick, as it should be.
Next, add flour to the yolks, if you are a happy owner of a kitchen scale - measure exactly 70 grams, if not - a tablespoon will help you. Pour in about half a glass of milk and mix the contents of the saucepan until smooth.
Add the rest of the milk and bring the mixture back to a smooth consistency.
We put the saucepan on the fire a little more than medium. Custard at this stage requires our vigilant attention. Constantly stirring along the bottom, bring it to a thickening. The first bubbles are a sign of readiness.
Remove the saucepan from the heat and cool our mixture to room temperature. I always speed up the process by dropping it into a large bowl of cold water.
By now, the butter should be softened at room temperature. I take it out of the fridge a few hours before the call.
We introduce oil into the custard mass in two steps. Beat the custard each time until it is completely combined with the cream.
The last step is optional, but I always add cognac to Napoleon's custard. It gives it an amazing aroma and magically transforms not only the cream, but the whole cake as a whole. Do not neglect cognac in the confectionery business - you will definitely like it. 🙂
Our custard for Napoleon is ready. At first glance, it seems quite thick and dense. Don't worry: it will do its job perfectly and soak the cakes - everything will be very tasty. 🙂
