Pastry cream for

Description

This amount of cream is calculated for a medium-sized "Napoleon" cake. If you plan to make a larger cake or several cakes, double the cream portion. The cream turns out tender and delicious, and in fact, it's suitable for almost any dessert. The main secret of any custard cream is constant stirring; otherwise, it may form lumps, so be careful! Also, do not bring it to a boil.

Instructions

1. 1

   Step 1

   In a bowl, beat the sugar with the eggs.

2. 2

   Step 2

   If you wish to add nuts, chop them using a knife or blender.

3. 3

   Step 3

   In a saucepan, combine milk, eggs with sugar, vanilla, and flour (stirring constantly).

4. 4

   Step 4

   Place the pot over low heat and constantly stir the contents.

5. 5

   Step 5

   Bring the resulting mixture to a boil, but do not boil. Then remove from heat and cool.

6. 6

   Step 6

   Then add the room temperature butter, nuts, and beat the mixture with a mixer.