Ice cream for Napoleon

It is quite simple to prepare the cream for the Napoleon cake. A pan for making cream is best used with a non-stick coating. This guarantees that the cream will not burn. Otherwise, you can prepare the cream in a water bath.
To make the cream, pour the milk into a small saucepan, add sugar and put on fire. Bring to a boil. When heated, stir to dissolve the sugar.
While the milk is heating separately, combine the eggs with starch. Add the vanilla and mix a little so that there are no lumps.
Then pour the boiling milk in a thin stream, stirring constantly, into the egg mass. Mix everything until smooth. Pour the cream back into the pan and return to the heat. Cook the cream over low heat, stirring constantly, until thickened. Remove the cream from the heat. The cream should become thick enough, but smooth and homogeneous in appearance.
Cut the butter into cubes and add the fat to the hot cream. Stir until the butter melts and completely interferes with the cream.
Cover the finished cream with a lid or cling film and put it in the refrigerator to cool it completely.
Then whisk the heavy cream to a fluffy, stable cream.
Beat the cooled cream a little with a mixer so that it becomes more lush and mix the whipped cream into it manually with a whisk or a spatula.
Everything! The cream is ready!
Use it to layer one of the most delicious and popular cakes in the world!
Have a nice tea party!

Previously, Napoleon was prepared much easier - triangular puff pastry cakes were simply layered with custard on milk and infused during the day. Now the cream has become more refined and, in my opinion, more delicious. Because thanks to the addition of butter and whipped cream, he got the very tenderness and lightness that is inherent in the cake itself.