Plombir Custard Cream for Napoleon Cake
A delicious, silky, wonderfully airy cream for your bakes! The Napoleon cake is a worldwide classic, and the cream is really what makes its flavor. So let's make it — once you've tried Napoleon with this cream, you'll never want to give it up!
Julia M.
Recipe author
Plombir Custard Cream for Napoleon Cake
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 %
4 g
Fats 37 %
14 g
Carbohydrates 53 %
20 g
218 kcal
GI:
30
/
0
/
70
- Making the cream for a Napoleon cake is quite simple. A nonstick saucepan is best — it keeps the cream from scorching; otherwise, cook it in a double boiler. Pour the milk into a small saucepan, add the sugar, and set it over the heat. Bring it to a boil, stirring as it heats so the sugar dissolves. Meanwhile, in a separate bowl, combine the eggs with the starch, add the vanilla, and stir a little so there are no lumps. Pour the boiling milk into the egg mixture in a thin stream, stirring constantly, and mix until smooth. Pour the custard back into the saucepan and return it to the heat. Cook over low heat, stirring constantly, until thickened — it should be quite thick but smooth and even. Take it off the heat. Cut the butter into cubes and add it straight into the hot custard, stirring until it melts and is fully blended in. Cover the cream with a lid or plastic wrap and refrigerate until completely cold. Then whip the heavy cream into firm, stable peaks. Beat the chilled custard briefly with a mixer to lighten it, then fold in the whipped cream by hand with a whisk or spatula. That's it — the cream is ready! Use it to layer one of the most delicious, popular cakes in the world. Enjoy with a cup of tea! Napoleon used to be made much more simply — triangular puff-pastry layers were just spread with a milk custard and left to soak for a day. These days the cream is more refined and, to my mind, more delicious: the butter and whipped cream give it the same tenderness and lightness the cake itself is known for.
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Starch - 320 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
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Vanillin - 288 kcal/100g
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