Vanilla Pastry Cream for Napoleon Cake (Yolk-Based)

This cream tastes incredible and is perfect on its own as a dessert!

Recipe author

Servings:

Milk

600

Flour

Egg yolks (or 3 whole eggs)

Sugar (granulated)

0.75

Vanilla sugar

Butter

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 4 g

Fats 20 % 7 g

Carbohydrates 69 % 24 g

175 kcal

GI: 13 / 4 / 83

Cooking method

Cooking time: 20 min

Step 1:

Ingredients
Step 2:

Pour the milk into a saucepan and bring it to a boil. Meanwhile, cream the yolks with the sugar.
Step 3:

Beat them together well, but don't worry if some of the sugar doesn't dissolve right away.
Step 4:

Add the sifted flour and mix well. The mixture will be quite thick, so we need to loosen it a little — if we added it to the hot milk as is, we'd end up with a sweet lump of dough floating in the milk.
Step 5:

So, take the boiling milk and pour half of it into the egg mixture in a thin stream, whisking constantly.
Step 6:

Now pour the loosened egg mixture back into the remaining milk, stirring the whole time.
Step 7:

Set the pan over the heat and, stirring constantly, bring the cream to a boil and cook until it thickens. Stirring is crucial here, since this cream scorches easily. If lumps form, push the cream through a sieve.
Step 8:

Pour the finished cream into a wide bowl, add the vanilla and the butter, and mix well. If you're using vanilla sugar or vanillin instead, add it along with the sugar earlier on.
Step 9:

To keep a skin from forming on the cream as it cools, press a sheet of plastic wrap directly onto its surface — or just stir it now and then :)
Step 10:

This cream works for more than just a Napoleon — use it to fill shortbread tartlets, serve it with berries, freeze it, or simply spoon it into a dessert cup with some puff-pastry cookies. Enjoy!