Vanilla Cream for Napoleon cake on yolks

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   Pour the milk into a saucepan and bring to a boil. Meanwhile, rub the yolks with sugar.

3. Step 3:

   

   Rub thoroughly, but if some of the sugar does not immediately dissolve, it's okay.

4. Step 4:

   

   Add the sifted flour and mix well. It turns out a thick mass, we need to dilute it slightly, because if we add it to hot milk in this form, we will get a sweet lump of dough in milk.

5. Step 5:

   

   So, take our boiled milk and add half of the milk to the egg mixture in a thin stream, stirring constantly.

7. Step 6:

   

   Now pour the diluted egg mixture into the remaining milk, do not forget to stir at the same time.

8. Step 7:

   

   We send the pan to the fire, stirring constantly, bring the cream to a boil and cook until thickened. Stirring at this stage is very important, as the cream likes to burn. If you suddenly have lumps, then wipe the cream through a sieve.

9. Step 8:

   

   Pour the finished cream into a wide container, add vanilla tincture and butter, mix well. If you use vanilla sugar or vanillin, add it together with sugar.

10. Step 9:

    

    To prevent a crust from forming on the cream during cooling, tighten it with cling film so that it adheres to the surface of the cream or just stir it constantly :)

11. Step 10:

    

    This cream is suitable not only for Napoleon, but it can also be filled with sand baskets, served with berries, frozen or simply served in a cream bowl with puff pastry. Bon appetit!