Custard Cream for Napoleon Cake
The most delicious and tender - a true perfection! This custard cream for Napoleon cake differs from the traditional version, and that's what makes it special. Its charm lies in the addition of butter and pre-roasted flour. Give it a try!
Updated : 28 July, 2025
Easy
About 10 min.
Ingredients
1.75 cup
Milk
2 tablespoon
Wheat flour
2
Eggs
2 tablespoon
Butter
1 cup
Sugar
1 teaspoon
Vanilla sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Toast the flour in a dry pan, stirring constantly.
Step 2
The flour should turn a light cream color.
Step 3
Beat the eggs on low speed with a mixer.
Step 4
Without stopping the mixing, gradually add the toasted flour to the eggs and beat until fully combined. Bring the milk to a boil. Add sugar to it and stir until the sugar crystals dissolve completely. Once the milk boils, remove it from the heat and let it cool slightly - it should be warm before being poured into the egg mixture.
Step 5
Slowly pour the warm milk into the egg mixture while constantly stirring. Then place the egg-milk mixture over a double boiler and stir constantly until it thickens. It should not boil. Remove from heat and let it cool to warm. Then beat the mixture with a mixer together with the butter until fluffy. Finally, add vanilla sugar. The cream is ready.