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Classic custard for Honey cake, Napoleon, eclairs

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3081
Kitchen World
Calorie content 195.7 kcal
Portions 1 port.
Cooking time 30 minutes.
Proteins * 8.6 gr.
Fats * 5.8 gr.
Carbohydrates* 34.8 g
* per 100 gr. product
Classic custard for Honey cake, Napoleon, eclairs
Content

The classic custard recipe is simple, quick and the most delicious. It is ideal for interlayers of honey cake, Napoleon and for filling eclairs. In the classics, you can, by connecting your imagination, slightly change the ingredients and cook something new and unusual. Cooking custard with milk, eggs and butter.

Ingredients

Cooking process

step 1 out of 6
First, prepare all the ingredients for the cream in the amount indicated in the recipe.
step 2 out of 6
Pour 1.5 cups of milk into a heavy-bottomed saucepan or saucepan, place over low heat and bring to a simmer.
step 3 out of 6
While the milk is boiling, pour the rest of the milk into a separate bowl, add regular and vanilla sugar, flour to it and break the eggs. Use a whisk to whisk these foods until smooth. Remove the milk that has begun to boil from the stove. Pour the prepared mixture into it with a thin stream and at the same time stir actively with a whisk so that the egg does not have time to curl up.
step 4 out of 6
Then place the saucepan or saucepan with this mixture over low heat and, stirring it continuously with a whisk, bring to a boil. Boil the cream for 1-2 minutes until the mass thickens. Do not stop working with a whisk, otherwise the cream will turn out to be lumps.
step 5 out of 6
Remove the thick cream from the stove and continue stirring for a few more minutes. Then add softened butter in portions to the cream, stirring everything after each portion. You can add more or less oil as you like.
step 6 out of 6
Cool the prepared custard in any way either at home temperature, or in a container with cold water, or put in the refrigerator overnight. Cover the dishes with the cream with a piece of cling film and stir occasionally during storage.

Delicious and successful baking!

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