Custard for Napoleon cake, Medovik, and eclairs! The Simplest Classic Recipe

Today we will prepare the tenderest pastry cream. It will be perfect for Napoleon, honey cake, sponge cakes, roulettes, éclairs, and other desserts. It's so delicious that you want to eat it with a spoon right away. It is prepared from the simplest and most readily available ingredients. If everything is done correctly and according to the recipe, the cream will turn out. Very tasty, tender, and smooth. Take 500 ml of milk, whole milk is best suited Pour almost all of it into the pot, but leave about 50–100. On the side, place the milk in the pot to heat up. Next, crack 2 medium-sized eggs into the bowl. and at first, we just lightly mix them. This is necessary in order to add sugar The yolks did not clump together, which would have been difficult to dissolve later. Now add the sugar, adjust the amount as needed To taste, on average 100–120 g and 40 g of corn starch. It is responsible for the cream's richness and simultaneously provides protection. eggs from coagulation. Mix thoroughly to ensure there are no lumps. Add the remaining cold milk. Pour in those same 50-100 ml. Mix until completely smooth, at which point the mixture becomes Thinner and easier to mix with hot milk. Meanwhile, the milk in the pot had heated up to a hot temperature, There's no need for vigorous boiling. Small bubbles along the edges—this is perfect. Now, slowly pour in our egg-milk mixture. Mix in hot milk and continuously stir with a whisk. Stir continuously, especially the bottom and corners. Friends, tell me where you're watching me from, it will be nice Very interesting. When the cream has thickened and light steam appears, simmer for a while Another 1-2 minutes. Add 8–10 g of vanilla sugar to the hot cream and stir. so that it dissolves well. Transfer the cream into a clean, dry container; it will cool down faster that way. It will cool down. Look at how smooth and shiny it is. Cover him with a film in contact so that no formation occurs. Let it cool to room temperature. We will also need 150 g of butter at room temperature. temperatures If the butter is very hard, cut it into cubes and Place on the baked base; it will melt quickly, but keep an eye on it. through the process, so that it does not melt completely. The poured base has cooled down; remove the film. Friends, you'll find the full recipe for the cream at the end of the video. Look at the consistency that has been achieved. Take soft butter and beat it until light, so that it becomes airy and delicate. Stop the mixer and scrape the oil off the wall with a spatula. toward the center. It even differs in color; there it's more yellow. And beat it a little more until homogeneous. Now, gradually add to the hot base room temperature temperatures Carefully mix everything into a smooth cream. And here is the exquisite, delicate, silky cream ready. It's so delicious that you want to eat it with a spoon right away. Friends, don't forget to subscribe to the channel and like the video to this video. Be sure to save the recipe—it will surely become your favorite. Bye for now! In a small pot, mix one egg with 100 g of sugar. Mix until homogeneous, then add 150 ml of milk. Everything came together; set to medium heat and simmer. stirring constantly until thickened, but not in any case In the case of not boiling. The brewing temperature should be around 80 degrees. The consistency of the finished base should resemble a liquid. condensed milk Cool the brewed base to room temperature. Take 150 g of butter, which should be soft. And whip it into a fluffy, whitened state. Add 10 g of vanilla aroma. Now, gradually add the cooked base, one tablespoon at a time. into the oil, beating at medium speed. To prevent the cream from separating, the pastry cream base must be room temperature. If the cream suddenly separates, warm the bowl with the cream. over warm water or in a microwave and beat Once again. Add 1 tablespoon of rum or brandy. Of course, it's optional, but highly desirable, this will give the cake an unforgettable aroma. If you want the alcohol to evaporate completely, add Rum or brandy during cream preparation. The alcohol will evaporate, leaving behind a soft and pleasant aroma. Today we will prepare a Napoleon cake very simply and in a quick way. For preparing flaky dough, we will need 125 90 milliliters of water, a pinch 250 grams of flour and 1 tablespoon of vodka. We will be preparing it in a regular blender. Pour in 250 grams of sifted flour and 125 grams a small amount of slightly chilled, lightly frozen butter. The fat content of the oil is 82.5%. Add a pinch of salt and grind everything into a paste. crumbs Let's check whether any large pieces of butter remain. Look how well and quickly the oil was chopped with flour. Add 90 milliliters of ice-cold water and 1 tablespoon of vodka. Vodka can be replaced with table vinegar. Let's mix the dough. Mix for only a short time, until the mixture no longer will begin to gather into a lump. For a large cake, make a double batch. The dough turns out perfectly with this method, requiring minimal effort. As you can see, the dough is ready. Just need to put it in a bag or wrap it up. plastic wrap You must absolutely not knead the dough with your hands, just Bundle everything into a ball. Put in the refrigerator for 30–40 minutes. Let's prepare the custard base for the cream. Break one egg into a saucepan, add 150 grams of sugar, 50 grams of flour and mix thoroughly so that there are no lumps clumps You can add 1-2 tablespoons of milk from the total mass. When the mass became homogeneous, add the remaining milk. Put it on the fire. Occasionally, you need to stir it. When the cream begins to thicken, it must be stirred continuously. Let it simmer for 1 minute, then pour it over. In a dry container, add vanilla, cover with plastic wrap. Bring into contact and cool to room temperature. Take the dough out of the refrigerator and divide it into 6 parts. If you are preparing a double portion, the dough is also divided. in 6 parts, only the diameter of the cakes will be 28–30 cm. Roll out one of the pieces, lightly dusting the work surface dust with flour. Trim the edges; my diameter is 22 cm. Poke the dough in several places with a knife or fork. We will bake at 210 degrees for 7 minutes. The oven must be properly preheated. The cake will slightly decrease in volume during baking, but When the cake stands, it will regain its shape. One layer is ready. Thus, we proceed with the rest of the test. We ended up with six wonderful layered cakes and one with a small amount from the scraps. We'll leave the ugliest layer for the topping. Let's prepare the cream. Add 100 g of soft butter with 82.5% fat content. Let's fill it up to a lush state. Next, gradually add the warm pastry base, at room temperature. So here's the cream ready. Let's assemble the cake. Let us conditionally divide the cream into 6 equal parts and each We'll spread the cake layer with cream. It's more inconvenient to assemble the cake in a ring, but it's not absolutely necessary. It is also more convenient to spread the filling on the cakes by turning them upside down. bottom All done, we've assembled the cake. We'll make crumbs from the leftovers and use them to decorate the cake. My cake has been sitting at room temperature About 3 hours. Delicious and very simple. I'm sure you'll succeed. Friends, leave your comments and subscribe Like the channel, subscribe. It's no trouble for you, but it will be very pleasant for me.