Cream for
Description
You can use milk of any fat content for the cream. To prevent a skin from forming on the cream as it cools, cover it with plastic wrap pressed directly onto the surface. Choose high-quality butter, as it will greatly affect the cream's flavor. This amount of cream is enough to fill 8 cake layers 22 cm in diameter and to cover the outside of the cake for coating with sprinkles.
Instructions
- 1
Step 1
To prepare the pastry cream, gather the necessary ingredients. Sift the flour through a sieve.
- 2
Step 2
Pour milk into a saucepan and add sugar. Place over heat and, stirring, bring to a boil.
- 3
Step 3
In a separate dish, mix the eggs with the flour.
- 4
Step 4
Add a little milk from the total amount and vanilla sugar.
- 5
Step 5
When the milk comes to a boil, pour it into the egg mixture, constantly stirring.
- 6
Step 6
Then return everything to the heat. Bring to a boil. The mixture will gradually thicken.
- 7
Step 7
The cream has become much thicker. Remove it from the heat.
- 8
Step 8
Add butter to the hot cream. It will melt immediately.
- 9
Step 9
When the cream melts, mix all the ingredients with a mixer. Cover the smooth cream with plastic wrap and let it cool.
- 10
Step 10
Spread the cream between the layers of the Napoleon. Reserve a little cream for coating the outside of the cake.
- 11
Step 11
To make the cake evenly shaped, wrap it with acetate film for soaking and secure it in a ring.
- 12
Step 12
After soaking, spread the cream on the sides of the cake and coat with crumbled pastry crumbs.
- 13
Step 13
Enjoy cooking!