Custard butter cream for cake
Composition / ingredients
12
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Beat the eggs with a whisk, pour the flour fried in a frying pan without oil, continuing to beat and bringing the mass to complete uniformity. We put the milk to boil, pour sugar into it, do not forget to mix. As soon as it boils, we immediately remove it and put it to cool. The milk must be warm before we pour it into the eggs. Pour in, stirring. Now we send our egg-milk mixture to a water bath and bring it to a density. It should not boil at the same time, keep in mind. We remove it from the stove, put it back to cool. Then whisk with butter until fluffy. At the end, add vanilla sugar. Such a cream and dessert food is very tasty, and in the famous cake Napoleon is beyond all praise.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanilla sugar - 379 kcal/100g
