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Custard butter cream for cake

Custard Buttercream for Cake

A great recipe for the classic Napoleon filling! Here's how to make a delicious custard cream for a Napoleon cake. This method differs from the traditional way of making custard, and that difference is exactly what makes it special. The secret? Butter and flour that's been toasted ahead of time.

Milada

Recipe author

Composition / ingredients

Servings:

Milk

1.75

Flour

Eggs

Butter

Sugar (or 0.75 cup)

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 18 % 8 g

Carbohydrates 73 % 32 g

219 kcal

GI: 6 / 3 / 91

Cooking method

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Whisk the eggs, then add the flour you've toasted in a dry skillet (no oil), continuing to whisk until the mixture is completely smooth. Put the milk on to boil, add the sugar, and don't forget to stir. As soon as it boils, take it off right away and set it aside to cool. The milk should be warm before you pour it into the eggs. Pour it in, stirring as you go. Now set the egg-and-milk mixture over a double boiler and cook it until thick — but it shouldn't boil, keep that in mind. Take it off the heat and set it aside to cool again. Then whisk it with the butter until light and fluffy. At the end, add the vanilla sugar. This cream is delicious as a dessert on its own, and in the famous Napoleon cake it's beyond praise.