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Custard cream for Napoleon cake
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Custard cream for Napoleon cake is the heart of this legendary Eastern European dessert, responsible for its tenderness, juiciness and creamy depth of flavour. Without the right cream, Napoleon cake is just a layer cake, but with it, it becomes a real dessert with character.
This cream has a soft texture, moderate sweetness and the ability to perfectly soak the cake layers without turning them into mush. It is equally good for both classic cakes and individual desserts based on it.
In many families, custard cream is considered the ‘secret’ to a successful Napoleon cake and is passed down as a culinary heritage.
Variations
You can add vanilla, lemon zest or a little rum for a deeper flavour. A version with added cream for a softer and airier texture is also popular.
Secrets of tenderness and taste
The main secret is constant stirring and moderate heat. The cream should not boil, otherwise the eggs will curdle. Butter is added only to the cooled mixture to preserve its smoothness and silkiness.
Tips on ingredients
Use milk with a fat content of at least 3.2%. Eggs should be fresh, with bright yolks. Use only butter, not margarine, at room temperature.
Small culinary nuances
If the cream seems runny, let it cool completely and it will thicken. If lumps form, rub through a sieve. Always cover the cream with cling film to prevent a crust from forming.
Ingredients for the recipe
Ingredients
Organic Milk Organic Pasteurized Milk 2.5% 900g
700 ml
Kvochka Faina Kurka Chicken Eggs С2 10pcs
4 pcs
Khutorok White Crystalline Sugar 800g
180 g
Mriya Vanilla Sugar 10g
10 g
Dr.Oetker Corn Starch 200g
40 g
Valio Unsalted Butter 82% 200g
200 g
Preparation steps
01
Preparing the egg base — Whisk the eggs with sugar and vanilla sugar until smooth. ⏱ 5 min. Guideline: the mixture should be light in colour, with no sugar crystals.
02
Adding the thickener — Stir in the flour or starch until completely smooth. ⏱ 2 min. Guideline: there should be no lumps.
03
Heating the milk — Heat the milk until hot, but do not bring to the boil. ⏱ 5 min. Guideline: the first bubbles appear around the edge.
04
Combining the mixtures — Slowly pour the hot milk into the egg mixture, stirring constantly. ⏱ 3 min. Guide: the mixture should be smooth, without curdling.
05
Thickening the cream — Pour everything into a saucepan and cook over medium heat until thickened, stirring constantly. ⏱ 10 min. Guide: the cream should be thick and leave a trail on the spatula.
06
Cooling — Remove from heat and cool completely. ⏱ 10 min. Guideline: room temperature.
07
Adding butter — Add softened butter and beat until fluffy. ⏱ 10 min. Guideline: the cream should be light, smooth and shiny.
08
Tip⏱ For the perfect Napoleon cake, the cream should be soft but stable. Do not spread it on the cake layers while hot — only when completely cooled, so that the cake is evenly saturated and holds its shape.
Where to order ingredients
Select the required ingredients in one of the stores
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