Custard classic recipe. Custard for decorating a homemade cake. Butter custard

Do you like eclairs, Napoleon and honey cake? I'm sure so. What's the most important thing about them? That's right - delicious cream. It, of course, can be different, but the classic custard is rightfully considered the most successful - prepared according to all the rules, without lumps, tender, melting in the mouth... I admit honestly - I didn’t succeed in it for a long time. All the time there was something wrong: either the thickness would let us down, or these insidious lumps would remain, or the custard for the cake would be too sweet, or, on the contrary, there would be not enough sugar. But finally, I found a good, proven recipe for classic custard with milk.

And, lo and behold, I got this classic custard for eclairs and cakes the first time. I can’t say that the recipe is too complicated, rather, the point is different: you need to be extremely attentive to many nuances and pay attention to the little things: how to add milk, and what temperature it should be, and how long to keep the future cream on the fire, and ...

Stop, I won’t beat around the bush, I’d rather tell you and show you with step-by-step photographs how to prepare custard for cakes and eclairs. If it worked out for me, then I’m sure it will definitely work out for you too!

Ingredients:

0.5 l of milk;
4 yolks;
160 g sugar;
160 g butter;
70 g of premium wheat flour;
vanillin - to taste.

This amount of ingredients produces a fairly large amount of cream (about 26-28 eclairs with a diameter of 4-5 cm or a small cake with a diameter of 20 cm), so if necessary, you can make half a portion.

How to make custard:

When making cream, it is most convenient to mix the ingredients immediately in the saucepan in which we will cook the cream. Therefore, we choose a small saucepan with a thick bottom (the cream will not burn in it), made of stainless steel or food-grade aluminum. It is better not to use an enamel pan for this process, since the cream will definitely stick to the bottom in it. So, pour flour and sugar into a selected pan and mix with a spoon.

Add yolks.

And mix thoroughly again, this time with a mixer.

Pour the milk into another small saucepan and heat until warm (30 - 35 degrees C). You can use a microwave oven to heat the milk to the desired temperature. Add warm milk 1-2 tablespoons at a time to the egg-flour mixture, stirring thoroughly all the time so that no lumps form.

Add a little warm milk, about a quarter of the total amount, until the mass becomes as thick as liquid sour cream.

We put the remaining milk on the fire again and bring it to a boil. And then carefully, in a thin stream, introduce boiling milk into the milk-egg mass, stirring vigorously all the time (so that the yolks do not overcook). If the prepared milk-egg mass was without lumps, you will get the same homogeneous mass, only in thickness it will resemble pancake dough.

Place the saucepan with the cream mixture on low heat and cook, stirring constantly, until thickened. This will take 4-5 minutes, but if you do not stir the mixture all this time, it will begin to stick to the bottom - and the cream will turn out uneven.

When the cream becomes thick and begins to puff, immediately remove the pan from the heat and cover with cling film. We spread the film directly over the surface of the cream, and do not just cover the saucepan with film. This will prevent a film from forming on the surface of the cream as it cools. This film will make the cream heterogeneous in structure. Set the saucepan with cream aside to cool until warm. Be careful: the cream should become warm, but not cold, so that it can easily mix with the butter, but not hot, so that the butter does not melt.

Place the butter in the bowl of a mixer (food processor) and mix it lightly. Then add a couple of tablespoons of cream, gently mixing each portion at low speed. You should not stir for a long time so as not to overheat the butter, otherwise it will begin to separate.

Custard is used to prepare various types of cakes, pastries, cookies, and eclairs. Thanks to its completely natural composition, mothers often spoil their children with all sorts of goodies. It is not necessary to prepare the cream based on butter; it gives the composition the desired thickness. Otherwise, the mass can be poured into coffee, hot chocolate or cocoa, fresh fruit salads and complex desserts. It all depends on personal preference. Let's look at the most popular technologies.

Classic custard recipe

chicken egg - 3 pcs.
granulated sugar (white) - 260 gr.
milk (fat content from 3%) - 530 ml.
rye flour - 90 gr.

Break the eggs into a deep bowl and pour in 200 ml. milk and mix well with a whisk. Sift the flour in a convenient way, begin to slowly pour it into the eggs. Stir at the same time to eliminate possible lumps.
Pour the remaining 330 ml into a separate enamel pan. milk, add granulated sugar, grind well. Place the mixture on the stove and bring to a boil. At the same time, stir with a wooden spatula so that the sugar does not stick to the bottom.
After the first bubbles appear, reduce the heat and pour in the mixture of milk and eggs. Wait until it boils again, stirring constantly.
As soon as the mixture boils, turn off the burner and leave the mixture to cool completely. As soon as this happens, the composition will automatically thicken, which will indicate its readiness.

Custard recipe for Honey cake

To make the cake whipped, you need to prepare a thick cream that will not spread. The mass should saturate the cakes, thereby preventing them from falling apart. Since honey is added to the dough, it turns out heavy and dry, for this reason it is necessary to add lemon zest, which will dilute the cloyingly sweet aftertaste and soften the cake as a whole.

milk - 0.6 l.
butter - 160 gr.
chicken egg - 1 pc.
vanillin - 10 gr.
granulated sugar (cane) - 185 gr.
semolina (fine grain) - 65 gr.
lemon zest - 15 gr.

Break the egg into a deep bowl, start beating it with a mixer, while adding granulated sugar and vanillin. It is not necessary to separate the yolk from the white; add the whole egg.
Pour the milk into an enamel pan and heat it on the stove to 40 degrees. After this, carefully move along the side of the dish into a bowl with beaten eggs. Mix thoroughly with a whisk, leave to simmer over low heat until it boils. The cooking time is 7 minutes, and the mass must be stirred so that it does not burn.
2 minutes before readiness, place the butter, cut into pieces, into the mixture and wait until it is completely dissolved. After the time has passed, turn off the stove and let the mixture cool. Stir every 10 minutes.
As soon as the cream acquires a more viscous consistency, add the grated zest of half a lemon into it. Beat the mass with a mixer until it rises 2-2.5 times. Cool in the refrigerator and use as directed.

The traditional preparation of Napoleon cake involves soaking puff pastry cakes with liquid cream. Properly reproduced technology will create a mass of delicate texture that will set the tone for the entire cake.

chicken egg - 4 pcs.
rye flour - 110 gr.
granulated sugar (preferably cane) - 360 gr.
butter - 100 gr.
milk (fat content 3.2%) - 1.2 l.
vanillin (optional) - 10 gr.

Pass the flour through a sieve, leaving the required amount. Place the butter in a warm place until it melts completely.
Combine flour, vanillin and granulated sugar into one mixture.
Beat the eggs with two forks or a whisk (do not separate the yolk from the white), begin to slowly add the dry mixture of sugar, flour, vanilla.
Continue whisking and pour in the milk at the same time. When the composition becomes homogeneous, place the container on the stove and simmer over medium heat.
You need to bring the composition to 85-90 degrees, but it should not boil. If bubbles appear, turn off the burner and proceed to the next step.
Leave the cream in a cool place until it cools completely so that it acquires a fairly thick consistency. Stir the mixture with a wooden spatula every 15-20 minutes.
When the mixture has cooled completely, chop the butter into small cubes and stir it into the cream. Beat with a mixer for about 5-7 minutes until the mixture thickens. If the cream is still runny, place it in the refrigerator for later use.

There are a number of features in the preparation of cream for biscuit dough that must be observed. In cases where the mass turns out to be too dense, it will not completely saturate the cakes. If the composition comes out liquid, it will soak the dough and make a kind of jelly out of it. The delicate process requires an appropriate approach: the final product should be airy and light, chicken yolks and corn starch will help us with this.

fat milk (3.2-5%) - 450 ml.
egg yolk - 7 pcs.
white granulated sugar - 110 gr.
vanillin - 10 gr.
corn starch - 65 gr.
butter 72% - 50 gr.

Prepare a saucepan with a volume of 2.5 liters or more in advance. Sift the cornstarch until it becomes loose.
Pour the milk into an enamel container, add vanillin, and place on the stove. Bring the mixture to a boil, cover with a lid, and leave to steep for another 1.5 hours.
Pass the milk through 4 layers of gauze and boil again over medium heat.
In another bowl, mash cornstarch, granulated sugar and yolks. Immediately pour the mixture into the vanilla milk.
Simmer over low heat until the mixture thickens completely. Stir with a whisk until the cream gradually rises.
When the mixture reaches the consistency of sour cream, turn off the stove. Add butter, cut into pieces, to the still warm mixture.
Beat the cream with a mixer for about 5 minutes until it becomes thick and smooth. Use the mixture within the next hour or put it in the refrigerator for storage.

If you wish, you can package the cream in waffle or paper cups and then put it in the freezer. The result will be natural homemade ice cream of the “crème brûlée” type.

The main feature of preparing cream according to this recipe is that the final composition is thick and viscous. Even if you use the mixture to soak dry shortbread cakes and apply it in a thick layer, the cream will not spread. In addition to the fact that the recipe is suitable for Smetannik, it is often used in making eclairs, filled cookies, and decorating cakes using a pastry syringe.

chicken egg - 2 pcs.
butter (fat content from 72%) - 120 gr.
vanilla sugar - 25 gr.
granulated sugar - 140 gr.
rye flour - 60 gr.
sour cream 20% fat - 350 gr.

Grind granulated sugar, vanillin and eggs in a convenient way. Sift the flour and add it to the mixture.
Cool the sour cream to room temperature, add to the main ingredients and beat with a mixer.
Transfer the mixture to an enamel container, place on low heat and simmer until the mass becomes thick.
When this happens, remove the pan from the stove, add 60 g. butter, mix the mixture and leave to cool.
Soften the second portion of butter, scoop one tablespoon at a time and stir into the cream. Each time after adding a new portion, beat the mixture with a mixer.

In the end, you will end up with a lush mass of soft beige color. It must be used within the next three hours. Otherwise, put the cream in the refrigerator, after wrapping the bowl with cling film.

It is not difficult to prepare custard, you just need to follow the instructions carefully. Use a universal classic recipe or choose a technology based on the type of cake you plan to bake. Watch the mixture carefully while it is on the stove. This advice is especially relevant when using recipes with added flour.

Video: protein custard for desserts

We were taught in labor lessons in the fifth grade. For some reason, this version of the cream seemed incredibly complicated to me; I never made it. But now time has passed and many things can no longer be looked at through the eyes of a child, but through the keen and all-understanding eyes of an adult. And now I realize that the classic custard recipe is quite clear and easy to prepare. And I can’t describe how pleasant it is.

By the way, it has varieties and even you can make a Napoleon cake not a standard one with an already known recipe, but experiment a little and try something new.

So, today I will show you 6 recipes with a detailed description of the creation of custard.

In a classic recipe, all products used are accessible, familiar, and do not raise doubts about their usefulness. But there are some features, for example, using whole eggs or only yolks. When using the latter, the cream develops a peculiar egg flavor, which is also not for everyone. I don’t separate the eggs this way and use them completely (without the shell, of course).

Stabilizers are also used: starch and flour.

So you can also take different starch. I always have potato, but you can buy and experiment with corn or rice.

Today we will replace starch with flour, but below I will give another classic recipe, but with the addition of starch.

It is also important to take into account that this cream is very perishable, it can be stored in the cold for three days, I don’t know about freezing, but I think that it will separate later when defrosted.

Ingredients:

1 liter of milk
320 g sugar
4 eggs
120 flour
20 g butter

1. Before starting to prepare the cream, rinse the bowl under running cold water and pour a liter of milk and sugar into it. Turn on the stove and do not forget to stir the milk until it boils.

2.While the milk mixture is heating up, grind the eggs in flour.

3. We carefully add a couple of ladlefuls of hot sweet milk mixture into this mass and mix, then pour in a couple more ladles, mix everything and pour the resulting mass back into the container with milk.

4.Now cook it all until a viscous consistency is obtained, stirring constantly.

5. Cool slightly and mix with butter until the butter is completely dissolved.

To prevent lumps, first mix the bulk ingredients and then add the eggs.

For Napoleon (recipe with step-by-step photos)

When preparing Napoleon, we bake very dry sheets of cake layers, so not every cream mixture is used to soak them. Custard fits perfectly here because of its liquid and slightly watery consistency. It gave up some of the moisture from the milk when boiling and brewing the consistency, and some when filling the cakes.

But we will not look at the standard recipe, but begin to mix in additives. For example, surprise your guests with ice cream flavored cream.

Ingredients:

1 liter of milk
300 g sugar
0.5 cups flour
5 eggs
Vanillin
100 g butter
1 cup whipping cream
70 g sugar

1. Make a sugar-flour mixture before adding eggs to them, then lumps will not form.

2. Add 100 milk here.

3. Pour the finished mixture into the boiling milk. Stirring regularly until the cream begins to thicken.

4.Remove from the stove and add oil.

5.Separately, beat 70 grams of sugar and a glass of cream from the refrigerator.

6.Add the brewed cream to this mixture in small portions and continue whisking.

A full description of this recipe is given in the video.

It tastes like ice cream.

Custard for cake

This recipe will have a different amount of ingredients used for the cake. After all, there are a lot of cakes, and you need to coat the walls. We will add vanillin here as a flavoring additive; it will decorate the ordinary cream with additional pleasant and aromatic notes.

Ingredients:

600 ml milk
3 eggs
200 g sugar
25 g flour
250 g butter
1.5 g vanillin

1. Mix eggs with sugar and flour.

2.Mix with milk.

3.Brew for several minutes (2-3).

4.When the mass has cooled, add vanillin and mix.

5. At the final stage, add the softened butter to the cream.

Preparing cream for biscuit

The unusual moist consistency of this cream, which thoroughly permeates the biscuits, and you will get a soft cake and it will quickly melt in your mouth.

Ingredients:

1 liter of milk
100 g butter
5 eggs
1 cup of sugar
2.5 tbsp. flour
Vanilla sugar

1. Beat 5 eggs with flour and adding sugar until smooth.

2. Bring the prepared amount of milk until bubbles form when boiling.

3. After boiling, remove the milk from the stove and let it cool to 80 degrees, and then start pouring in the resulting mixture.

4.Heat on the burner, stirring constantly for about a couple of minutes, until thickened.

5.Remove from heat and mix with butter, stir until dissolved.

Look how well the mixture is applied to the cakes.

Custard for eclairs

It is quite possible to organize tea with eclairs at home. The given amount of cream mixture is enough for 12 pieces.

Ingredients:

400 ml cold milk
1 egg
160 g sugar
Vanillin
2 tbsp. flour

1. Using a whisk, mix the egg with sugar and vanilla, cold milk, and then a couple of tablespoons of flour.

2.Mix thoroughly, preventing the appearance of lumps.

3.Put on low heat and stir continuously until brewed.

In this recipe we do without butter.

Custard with condensed milk

Adding condensed milk adds tenderness and sweetness to the cream. Of course, the color of the cream mixture will be much more interesting. By the way, we use starch in this recipe, so try it, you might like this cream consistency much more. Moreover, it will become more viscous and stretchy.

Ingredients:

0.5 l milk
2 eggs
100 g sugar
1 tbsp. flour
1 tbsp. starch
250 g boiled condensed milk
Butter – 100 g.

1.The milk needs to be boiled.

2. Grind the eggs and sugar until creamy, then pour in the flour and starch.

3. As soon as the milk begins to boil, stirring, add the egg mixture into it in a thin stream and with quick movements.

4. Boil for a couple of minutes and see that the mixture begins to thicken.

5. It needs to be stirred even after turning off the stove so that it does not form a crust.

6.After this, add 250 g of boiled condensed milk.

7.And while the mass is hot, stir it well to dissolve the condensed milk in it. Help yourself with a blender.

8.The color of the whipped butter should turn white, and then add it in parts to the custard mixture.

Suitable for eclairs and honey cake.

I would also like to know your recipes and opinions on making these creams. Maybe you know some subtleties and nuances that will further improve this recipe?

Custard can be called universal, it can be served as an independent dessert, filled with wafer rolls, eclairs or profiteroles, and also used for layering cakes. In particular, custard is great for layering Napoleon cake layers.

Today we will talk about several recipes, and the step-by-step photo recipe will be an object lesson for novice cooks. Thus, we will prove that preparing custard at home is easy and simple, the main thing is to put in a little effort and desire!

classic recipe with milk and butter

Experienced culinary masters can tell you with confidence that it is enough to cook any custard a couple of times, and you will fall in love with the whole process of preparing it, which will be a “one-two” success for you.

The first recipe is very successful. The yield of cream is quite large; such a portion can be layered with 16 thin Napoleon cakes the size of an oven tray. If necessary, reduce the ingredients by half.

Ingredients:

Chicken eggs – 4 pieces,
Wheat flour (pre-sifted) – 4 tbsp. spoons,
Cow's milk - 1 liter,
Granulated sugar – 500 grams,
Butter (natural) – 500 grams.

Cooking process:

Prepare the products indicated in the recipe. Remove the butter from the refrigerator, open the packages and leave at room temperature. While you cook and cool the cream, the butter will become soft.

Beat eggs with flour with a mixer. Take four small heaped spoons of flour. If you are afraid. If there are any lumps, use a blender.

Heat the milk over medium heat. When it gets hot, add sugar and stir.

Without waiting for the milk to boil, pour in the egg mixture. This should be done with constant stirring so that the flour mixture does not form lumps.

Reduce heat to low and cook until thickened, stirring constantly.

Refrigerate. Observe temperature conditions. The principle of cooking custard is similar to preparing semolina porridge. If you don't pay attention, everything can burn. Therefore, while stirring, constantly touch the bottom of the pan. It is undesirable to use enamel cookware, and under no circumstances should you use aluminum cookware!

Beat the softened butter with a whisk or mixer until smooth. Gradually add the cooled custard in small portions. Knowing this secret, you will never run out of butter and custard base.

Coat the cakes with delicate cream, let them soak, and enjoy an incomparable dessert!

Custard with condensed milk

The following custard recipe may appeal to condensed milk lovers, because... it is this that is the basis of this version of custard.

You will need the following ingredients:

Condensed milk – 1 can,
Cow's milk - 1 glass,
Granulated sugar – 2 tbsp. spoons,
Wheat flour (sifted) – 2 tbsp. spoons,
Butter – 100 grams,
Vanilla to taste and desire.

The process of making custard with condensed milk

In a deep cup, mix granulated sugar with flour and add milk in small portions, which should not be straight from the refrigerator, it should be at room temperature. Stir all ingredients until smooth and place the cup on low heat. Cook the cream with constant stirring until it thickens.

Add softened butter and condensed milk to the slightly cooled cream. At this stage you can add vanillin. Mix everything, you can use a mixer. Eclairs with custard with condensed milk will be the most delicious!

Classic English custard (patissiere)

To prepare this custard you will need:

Egg yolks – 3 pieces,
Granulated sugar – 1 tbsp. spoon,
Flour – 1 tbsp. spoon,
Vanilla – 1 pod,
Milk – 300 ml.

Preparing patissières

Pour cow's milk into a deep saucepan or saucepan, add a vanilla pod to the milk, which you first cut lengthwise. Bring milk to a boil.

In a separate bowl, grind the egg yolks, flour and granulated sugar until smooth. After the mixture of yolks and sugar becomes homogeneous, begin to pour in hot milk, constantly stirring the mixture (the vanilla bean must be removed from the milk).

Place the cup with the cream in a water bath and, continuing to whisk the cream with a whisk, warm it up. When the mixture thickens, remove the cup from the water bath and use the custard to fill the cakes or layer the cake layers.

Chocolate custard

Sweet tooths are in awe, the next custard recipe is for chocolate lovers!

Milk – 250 ml,
Egg yolks – 2 pieces,
Wheat flour – 1 tbsp. spoon,
Cocoa powder – 3.5 tbsp. spoons,
Potato starch - 1 tbsp. spoon,
Black chocolate (bitter) – 50 grams,
Granulated sugar – 150 grams,
Butter – 100 grams.

Chocolate custard recipe

Pour the milk into a deep cup, and break the chocolate into pieces and add it to the milk. Place the cup over low heat or a water bath and bring until the chocolate is completely dissolved. While the chocolate is melting, we need to grind the egg yolks with granulated sugar until white.

Then add potato starch, cocoa powder and wheat flour to the yolk mass, mix everything.

Pour slightly cooled chocolate milk into the resulting homogeneous mass in a thin stream, while constantly stirring the mass.

Place the cup of cream on low heat and simmer until it reaches your desired thickness, stirring constantly.

Remove the custard from the heat, let it cool and add softened butter to it, whisk everything thoroughly until smooth.

Eggless custard

Do you know that custard will also turn out delicious even without adding eggs to it? Yes, and few people will be able to notice their absence. Well, should we try to cook custard kerm without eggs?

Ingredients for cooking:

Milk – 1 liter,
Butter – 150 grams,
Granulated sugar - 1.5 cups,
Wheat flour – 6 tbsp. spoons,
Vanilla to taste.

Preparing the cream for the cake

Pour milk into a deep saucepan and put it on the quietest heat, pour granulated sugar into the milk and add vanilla to taste. Mix everything and leave, let the milk warm up and the granulated sugar dissolve.

At this time, place the butter in a frying pan with a thick bottom and melt it. Then add the sifted flour to the melted butter and stirring constantly, fry the flour in the butter for 3 - 4 minutes. Stir this mixture constantly so that lumps do not form and the flour does not burn! Now the most “scary” stage, pour warm milk and sugar into the frying pan with flour, this whole mass will sizzle, but this will not last long. All ingredients should be mixed very quickly until smooth.

When all the ingredients are mixed, you need to put the frying pan or saucepan with the total mass on low heat and stirring constantly until it thickens.

This is how you can easily and simply prepare a delicious custard at home, with a minimum of effort, ingredients and your free time. In return, you will receive a wonderful dessert, the taste of which no one will remain indifferent to!

Bon appetit and good recipes!

Best regards, Anyuta.

1 Classic custard with milk
2 Custard for Napoleon cake
3 Recipe for sponge cakes
4 Custard with butter, without eggs
5 How to prepare cream for eclairs?
6 Homemade protein custard
7 Based on sour cream
8 Curd custard
9 With added starch

Delicate, sweet custard is an integral part of delicious cakes, pastries and eclairs. If you are planning to make your own dessert, think about cream. They make any pechevo look tasty, appetizing and very sweet. The classic custard recipe is known to many. Without it, it is impossible to imagine such baked goods as “Napoleon” or “Medovik”.

Classic custard with milk

The simplest, fastest and most delicious recipe. It goes well with all types of dessert.

You will need:

four chicken eggs;
vanilla sugar - 5 g;
milk - 0.5 l;
granulated sugar - 0.2 kg;
wheat flour - 40 gr.

Cooking method:

Break eggs into a bowl, add sugar, wheat flour and vanilla sugar.
Pour cold milk into the mixture and pass through the mixture with a mixer.
Turn on medium heat, place a bowl of future cream on it and bring it to a boil. In this case, you need to continuously stir with a spoon.
If you need a thick cream, then after boiling, cook it for another 10 minutes.
Wait until the mixture has cooled and start using the prepared custard.

Custard for Napoleon cake

Custard is an important component of everyone's favorite Napoleon cake. The dessert turns out lush and soft. It's a pleasure to cook.

Required Products:

sugar - 0.3 kg;
flour - 75 g;
milk - 1 l;
vanilla sugar - 12 g;
butter - 0.25 kg;
three chicken eggs.

How to make custard for Napoleon:

We need a pan with a thick bottom. In such a container, milk will not burn when boiled.
Pour sugar and flour into it.
We mix them and pour in a mass of three beaten eggs.
Add vanilla sugar and turn everything into a homogeneous mass without lumps using a fork.
Pour milk at room temperature into it.
Without ceasing to stir, put the mixture on the fire and cook our cream.
Constantly monitor the preparing cream, as the flour can burn at any moment and the milk can run away.
As soon as bubbles begin to appear on the surface of the liquid, turn off the stove.
When the mixture has cooled, add the butter, beating the base with a mixer.
Mix until the butter dissolves and decorate the cake.

Recipe for sponge cakes

You will need:

vanilla sugar - 10 g;
starch - 30 g;
milk - 0.3 l;
three eggs;
butter - 0.3 kg;
a pinch of salt;
sugar - 0.15 kg.

Cooking method:

Pour raw eggs into a container, add salt and starch, pour half the amount of milk.
Using a whisk, turn the mixture into a yellowish homogeneous mass.
Pour the rest of the milk into a saucepan and add sugar.
Simmer the contents of the pan over low heat until the milk boils.
Constantly stirring the egg mixture, pour boiling milk and sugar into it.
Place the future cream on the stove and cook until the mass thickens and turns into real cream.
Get rid of any lumps that appear by stirring everything with a spoon.
Prepare a clean bowl, pour the cream into it, add vanilla sugar.
Cover the dish with cling film and let it sit for 30 minutes.
You can coat each layer of cakes with cream or make a cake and cover it with a lush soft mass on top. Bon appetit!

Custard with butter, without eggs

Try making cream without eggs. It turns out less fatty and sugary, with a slight vanilla flavor.

Recipe Ingredients:

granulated sugar - 160 g;
flour - 100 gr;
vanilla sugar - 11 g;
solid butter - 120 g;
milk - 0.4 l.

Step-by-step instruction:

Combine flour and sugar in the first bowl, pour 200 ml of milk into it.
Beat the mixture with a whisk.
Pour the remaining 200 ml of milk into an iron mug or saucepan and bring to a boil.
Slowly pour the steaming liquid into the first bowl with sugar, milk and flour.
Mix everything and put it back on the stove, turning on low heat.
Remember to constantly stir the liquid until it reaches a thick consistency.
After this, add the butter, cutting it into small pieces. They should completely dissolve in the cream.
Remove the dishes from the stove, add vanilla sugar.
As soon as the mass has cooled, it will be ready for use.

How to prepare cream for eclairs?

Eclairs are a dessert made from incredibly light dough. And the cream for them should be very tender, sweet and airy.

What to take:

milk - 0.2 l;
boiled condensed milk - 0.2 kg;
flour - 75 g;
cream - 200 gr;
vanillin - 2 g;
sugar - 25 gr.

Cooking option:

Our cream will have a pleasant caramel color and taste.
Pour flour, granulated sugar into a small saucepan and pour in milk.
As soon as you have mixed the mass with a whisk, put the dishes on the fire at the lowest power.
After the liquid turns into a thick mixture, turn off the stove and add condensed milk.
Mix vigorously with a spoon. Our cream takes on a golden caramel hue.
We melt the butter either ourselves (just take it out of the refrigerator in advance), or heat it in the microwave.
Place softened butter and cream in a blender and grind everything thoroughly.
Gradually add the creamy mixture to the cooled cream, stirring all the time with a spatula.
All that remains is to pour it over the eclairs and insert it into the dough. Enjoy your tea!

Homemade protein custard

Protein cream is an integral part of the most delicate and delicious desserts. And it is very easy to prepare it at home.

You will need:

sugar - 150 gr;
one lemon;
four egg whites;
water - 100 ml.

How to prepare custard protein cream:

Carefully break the raw eggs and separate the whites and yolks.
Cut the lemon into two parts and squeeze the juice out of them. For the recipe we need 40 ml of juice. This is two tablespoons.
Separately process the whites with a mixer. They will reach the desired consistency when you turn the bowl upside down, and the protein mass will remain in place.
Pour water into a saucepan, add sugar. We are making sweet syrup.
Pour it into the whipped whites and go through the mixture with a mixer.
Add lemon juice and turn on the kitchen appliance again.
After 10 minutes of whipping, the cream will be ready.
You can add vanilla for flavor.
Now fill the cakes or tubes with cream.

Based on sour cream

This cream is used for cakes. Its texture is dense and is designed to be applied to cakes between layers.

Grocery list:

granulated sugar - 120 g;
first grade flour - 50 g;
sour cream - 0.3 kg;
butter - 0.2 kg;
one egg;
vanilla sugar - 20 gr.

Cooking method:

Break the egg into the sugar.
Mix the ingredients well.
Pour in flour and dissolve it in the mixture.
Add sour cream and heat the mixture in a water bath.
Separate 50 grams from a piece of butter and transfer it to the future cream. The butter should be soft.
Process the remaining amount in a blender.
Add cream to the butter one spoon at a time.
Beat everything together in a blender.
You should get a fluffy thick mass.
Cover it with cling film or cotton cloth and leave it in the refrigerator.
After a few hours the cream will become very thick and can be used for its intended purpose.

Curd custard

Required ingredients:

granulated sugar - 100 g;
soda - 4 g;
two egg yolks;
cottage cheese - 500 gr;
butter - 100 gr.

Step-by-step preparation:

Half an hour before cooking, remove the pieces of butter from the refrigerator. They should soften.
Place the cottage cheese in a blender and grind it into a homogeneous curd mass.
Put butter in it, pour in soda, pour out the yolks.
Mix everything and leave it like this under gauze for 3 hours.
As soon as time has passed, place the mixture in a water bath for 10 minutes.
Pour in sugar and stir the mixture with a fork.
Once the sugar is completely dissolved, cool and place the container on a shelf in the refrigerator.
This cream is used for heavy cakes. You can make a full-fledged dessert from it by placing it in a beautiful mold and decorating it with pieces of berries and fruits.

With added starch

You will need:

butter - 200 g;
starch - 35 g;
one egg;
sugar - 160 gr;
milk - 400 ml;
a pinch of vanillin.

Algorithm of actions:

Combine sugar and starch, add egg and grind everything together into a homogeneous mixture.
Pour in warm milk and bring to a boil over low heat.
As soon as the mass thickens, cool it and add vanillin.
Separately, beat soft butter with a mixer.
Combine the contents of both bowls and mix.
Thick, but at the same time light and airy cream, ready.