Creamy Vanilla Filling for Napoleon Cake

This amazing tasting cream is ideal as a separate dessert!
cook time: 20 min
Elijah Stroud
Creamy Vanilla Filling for Napoleon Cake

Nutrition Facts (per serving)

177
Calories
7g
Fat
24g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Sugar (sand) 0.75 cup
Wheat flour 3 tbsp
Butter 20 g
Milk 600 ml
Egg yolks (or 3 eggs) 4 pc
Vanilla sugar 2 tsp

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Pour the milk into a saucepan and bring to a boil. Meanwhile, grind the yolks with sugar.

Step 3

Step 3
Grind thoroughly, but if some of the sugar does not dissolve immediately, it’s okay.

Step 4

Step 4
Add sifted flour and mix well. The result is a thick mass, we need to dilute it slightly, because if we add it in this form to hot milk, we will get a sweet lump of dough in the milk.

Step 5

Step 5
So, take our boiled milk and add half the milk into the egg mixture in a thin stream, stirring constantly.

Step 6

Step 6
Now pour the diluted egg mixture into the remaining milk, do not forget to stir.

Step 7

Step 7
Place the pan on 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 suddenly you get lumps, rub the cream through a sieve.

Step 8

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 along with the sugar.

Step 9

Step 9
To prevent a crust from forming on the cream while cooling, cover it with cling film so that it adheres to the surface of the cream, or simply stir it constantly :)

Step 10

Step 10
This cream is suitable not only for Napoleon, but it can also be used to fill shortbread baskets, serve with berries, freeze, or simply serve in a bowl with puff pastry. Bon appetit!

Additional rubrics

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