CUSTARD FOR CAKE: HONEY, PANCAKE, NAPOLEON

Under the name "custard" there is not just one recipe, but a whole collection of creams that are used to decorate and layer cakes, filling profiteroles and custard cakes, making creme brulee and ice cream.

Combines these sweet desserts the way they are cooked. One of the mandatory culinary processes in the course of working on them is heat treatment - brewing.

Cream recipes for every taste

Custard cake is prepared from a variety of ingredients, using them in different proportions. The ratio of the number of products that make up the cream depends on what kind of baking it will complement. So, for Napoleon with unsweetened cake layers, they put more sugar in the cream, while for cake with biscuit cake they reduce the amount.

Classic recipe

To get a half liter of classic custard, you need the following products:

1 liter of home (or store with a high percentage of fat) milk;
5 chicken eggs;
200 grams of sugar;
2.5 table. spoons of flour;
1 tsp vanilla sugar;
100 grams of butter.

The time for cooking according to the classic recipe will be 40 minutes or a little more.

Caloric content: 170.2 kcal / 100 grams.

Algorithm cooking:

The first thing to do is to get the butter out of the fridge, because during the cooking process it is used to soften at room temperature;
In a separate bowl, mix the dry ingredients well: plain and vanilla sugar, flour;
Milk and butter put on the fire so that it warms to 60-70 degrees;
Meanwhile, beat the eggs along with the dry ingredients until smooth;
In a heated milk thin stream pour the beaten eggs, diligently stirring;
Then we return the pot with milk to the fire and boil the cream until thick, continuously stirring it with a spoon;
Remove the thickened custard and cool to a temperature not higher than room temperature;
Then add soft butter and beat with a mixer.

Custard without eggs

In the classic recipe, flour and eggs act as thickeners, but you can do without them. For this recipe you will need:

500 ml of milk;
60 grams of a spoon of starch;
200 grams of sugar;
200 grams of butter.

Cooking time: 30-40 minutes.

Despite the absence of eggs in the recipe, due to the high content of butter in 100 grams of finished fudge there will be 289.6 kilocalories.

Working process:

In a skillet or saucepan with a thick bottom to mix milk, sugar and starch;
Put the dish with the milk mixture on the stove and, continuously stirring, boil the kissel;
Then cool it down, add softened butter in small portions and beat with a mixer.

Chocolate cream

To make one of the joys of a chogate - a custard chocolate cream - you will need:

250 ml of milk;
50 grams of dark chocolate;
2 egg yolks;
150 grams of sugar;
30 grams of flour;
30 grams of starch;
75 grams of cocoa;
100 grams of soft chocolate butter.

It will take no more than 30 minutes to prepare (provided that the oil is at room temperature before the work begins).

Caloric content: 328.4 kcal / 100 grams.

The order of the processes:

Pour milk into a skillet and send chopped chocolate to it;
Heat milk on medium heat until chocolate is completely dissolved;
Beat yolks, sugar, flour, starch and cocoa into a homogeneous mass. If the mass is too thick, you can add some milk;
In chocolate milk, pour whipped yolks, stirring well;
Send the mixture to the fire and reduce to creamy density, then cool;
Mix soft butter with a mixer, adding in the spoon the cooled mixture.

Swiss meringue

Protein custard can be called the most capricious of custards, because it is difficult to prepare without temperature control and a cooking thermometer. But there is a recipe that can be mastered without special preparations - this is the Swiss meringue.

Ingredients:

2 chicken egg whites;
100 grams of sugar;
15 grams of lemon juice or 1 gram of citric acid.

The time of continuous active actions in the cooking process will be about 40 minutes.

Caloric content: 215.9 kcal / 100 grams.

Algorithm of actions:

Prepare pan and bowl for steam bath. Pour water into the pan so that it does not touch the bottom of the bowl, and bring to a boil;
In a bowl, pour the squirrels, add sugar and put in a bath;
With a wooden or silicone spatula, stir (not whisk!) The proteins with sugar until it is completely dissolved. When grinding the mixture between the fingers should not be felt grains;
Then we take the mixer in our hands and beat the squirrels in the bath at an average speed of 7-10 minutes;
Then, without ceasing to beat, remove the bowl from the bath and beat until cool.

Shalott Cream

The name Shalott hides a delicate buttery custard that blends perfectly with meringue cakes in the Kiev cake, but it can also create a perfect duet with sponge cakes or shortbread dough. For its preparation will need:

125 ml of milk;
2 yolks;
200 grams of sugar;
20 grams of vanilla sugar;
15-30 grams of cognac;
200 grams of soft butter.

Cooking time will be no more than half an hour.

Caloric content: 421.6 kcal / 100 grams.

Cooking:

For the foundation, beat the yolks with milk and brew in a water bath to a thickness (no more than 5 minutes so that it does not burn);
Cool the base to 40-30 degrees. A drop of base should not burn the skin of the back of the hand;
Using a mixer together with vanilla and regular sugar, beat the butter;
When the mass becomes homogeneous and fluffy, in a tablespoon enter the cooled base, beating everything at low speed;
At the end of whipping add brandy. The finished cream should be smooth with a uniform and fluffy structure.

Custard with condensed milk

Condensed milk gives this cream a unique flavor. In addition, the condensed milk for the recipe can be used both ordinary and boiled, so that one different recipe can be used to prepare two different, but very tasty creams. Ingredients you need:

200 grams of condensed milk;
200 ml of milk;
40 grams of sugar;
60 grams of flour;
20 grams of vanilla sugar;
100 grams of butter.

Cooking will take a record 20 minutes.

Caloric content: 377.8 kcal / 100 grams.

Stages of cooking:

In a glass of milk, brew the flour with sugar, let the mixture cool;
Add soft butter, condensed milk and vanilla sugar to the cooled base, beat well with a mixer at medium speed.

Lemon Kurd

In all the above recipes, the basis of the cream was milk, but there is a kind of custard in which fruit juice is the basis. This cream is called a Kurd. Juice for the cream, you can choose any, but the most popular is citrus juice.

For lemon custard you will need:

2 lemons;
250-375 ml of water;
60 grams of starch;
200 grams of sugar;
100 grams of soft butter.

Temporary costs: 20-30 minutes.

Caloric content: 266.3 kcal / 100 grams.

The order of culinary processes:

Wash the lemons and, using a fine grater, remove the zest from them;
Squeeze the juice from the lemons into a glass and dilute it with water. It should make 2 glasses of diluted lemon juice.
In a saucepan with a thick bottom, pour the juice, add sugar, starch and zest. Send the saucepan to the stove and, stirring constantly, brew the base of the cream;
Put soft butter in small pieces into the cooled lemon base and beat with a mixer. At this stage, you can adjust the sweetness of the cream and, if it seemed unsweetened, add sugar to taste.

Curd cream

Cottage cheese as the basis of fudge for the cake has long been no surprise to anyone. There are at least 3 options for making curd custard. All of them differ not in the set of ingredients, but in the way of preparation. One of these methods is brewing in a steam bath. For this recipe, you must take:

500 grams of fat cottage cheese;
1 chicken egg;
200 grams of sugar;
60 grams of flour;
100 grams of butter.

The duration of culinary processes in this recipe can vary from 30 minutes to an hour, depending on how quickly you can grind curd.

Custard curd layer in the cake adds calories to it at 318.8 kcal / 100 grams.

Cooking:

Curd several times grind through a sieve or using a blender. The end result should resemble a children's curd mass;
Grind chicken egg with sugar and flour;
Mix the egg-sugar mixture and the prepared cottage cheese, put the mixture on the steam bath;
Constantly and continuously interfering with boiling the cream in the bath for 15 minutes, remove from heat and cool.

The classic recipe for cake Napoleon with custard

Cake Napoleon is a combination of the finest cake puff pastry and a large amount of custard, making the dessert melting in your mouth. To prepare it, for the test will need:

3-3.5 cups flour;
250 grams of butter or margarine;
1 chicken egg;
125 ml of milk.

For Napoleon, besides classical custard, you can use custard without eggs, chocolate cream, lemon Kurd, Shalott, with condensed milk.

Preparation time for cake layers and cake assembly will take 1-1.5 hours.

Caloric content of cake layers: 401.3 kcal / 100 grams.

Sequencing:

Pour the flour into the bowl, add the diced cold margarine (or butter) to it. Quickly knead the flour with margarine to the state of crumbs;
Mix the egg in the butter crumb and, gradually pouring in the milk, knead the dense dough;
Divide the dough into 4 pieces, each wrap with cling film and hide in the cold for 30-40 minutes;
Each piece of dough divided in half, thinly roll out and bake 2 cakes from each piece. Trimming also bake for crumbs;
Peel the cakes with custard, prepared according to the chosen recipe, sprinkle the sides and top with crumb and put the cake in the fridge for the night, so that it is infused and soaked.

Honey Quiche Cake

Honey cake or Ryzhik is not inferior in popularity to Napoleon, and custard is also used for peremazyvany his cake. Of course, you can use the classic recipe, and you can experiment with creams and flavors.

For the cakes will need:

2-3 table. spoons of honey;
3 eggs;
1 cup of sugar;
60 grams of butter;
2 tsp of soda;
2.5 cups flour.

You can make this delicious cake in just one hour.

Calorie cakes: 381.4 kcal / 100 grams.

Baking Algorithm:

On the steam bath, melt and combine honey and butter;
Beat eggs with sugar and send to the steam bath with honey and butter;
Then pour soda, mix and pour the flour;
Mix dough well and brew for 10-15 minutes;
Remove the dough from the bath, let it cool slightly and bake 10-12 cakes. Smear cakes with cream and decorate the cake with crumbs.

Pancake Cake With Custard

Crepeville (also known as pancake cake) is an uncomplicated dessert that can be prepared without an oven, since its base is thin pancakes baked in a pan. For pancakes you need:

4 chicken eggs;
1 l of milk;
3-4 table. spoons of sugar;
1 pinch of salt;
1 tsp baking powder;
3 table. spoons of vegetable oil;
2-2.5 cups of flour.

Cooking time depends on the skill of the chef, but on average it will take no more than an hour to make crepvil.

Calorie pancakes-korzhi: 176.3 kcal / 100 grams.

Stages of cooking:

Of the listed ingredients, knead the dough for pancakes;
In a hot frying pan, bake 16–20 thin pancakes (the amount depends on the diameter of the pan);
Ready-made pancakes cakes to smear with any custard, you can put in the layer of fruit: strawberries, banana, kiwi, etc. Give the finished cake time to soak.

Cake in a pan with custard

Without the oven, you can make not only a pancake cake, you can bake in a frying pan and cakes of classic Napoleon, but you can use the recipe of cakes based on condensed milk, for which you need to take the following ingredients:

380 grams of condensed milk (1 can);
2 eggs;
1 tsp baking powder;
500 grams of flour.

Cooking time will be a record 20 minutes.

Caloric content of cake layers: 306.2 kcal / 100 grams.

The sequence of culinary processes:

From eggs, condensed milk, flour and baking powder, knead not tight dough;
Divide the dough into 8 pieces, roll out one thin cake from each, make several punctures with a fork and bake on both sides in a hot frying pan until cooked;
Ready cakes smear cream. For this basis, any of the above recipes will work, except meringue and cottage cheese. They are better combined with biscuit cakes, which are pre-soaked with syrup.

Useful tips

Although custards cannot be called complex (the only exception is protein-custard), there are some subtleties that need to be considered:

The cream should warm up evenly, so it is cooked in a saucepan with a thick or double bottom. If there is no such pan, the steam bath will perfectly replace it. To do this, the saucepan with the cream must be installed above the container with boiling water so that its bottom does not touch the water, but is heated uniformly due to steam;
The mass must be continuously and constantly stirring. This should be done not with a metal spoon, but with a wooden or silicone spatula, as if drawing eights. So the mixture warms up more evenly;
The oil is introduced into the base in a softened form. To quickly bring it to this state, you can immediately cut it into cubes from the refrigerator. This will shorten the time for the oil to reach the required condition to 30-40 minutes;
If the cream is prepared well in advance, then, after complete cooling of the film, no film forms on its surface, it should be covered with food film or oiled paper so that it touches the surface;
It often happens that when brewing the base, lumps form in it. You can get rid of them and make the structure more delicate if you pass the base through a sieve;
Products must be of high quality. It is necessary to choose oil with a high percentage of fat content (72% and higher), without extraneous odors. Moreover, you should not replace the butter in the recipe with spreads or margarine. This will adversely affect the taste;
It is important that the milk is fresh and subsequently not curtailed. If in doubt, you can boil it first, and then cool it to the required 60-70 degrees.

Given these subtleties, even from the first time it will be possible to easily prepare a delicious custard, which will perfectly complement the cake, cake, or be able to become an independent dessert.

Another simple custard option is in the next video.