Biscuit custard cream: recipe, photo

This product is a unique invention of confectioners. Depending on the needs, it can be used both as a biscuit and as an independent dessert. The classic recipe, familiar to everyone from the Napoleon cake, consists of milk, sugar, eggs, and flour.custard cream for sponge cakeIt would seem that difficult? Mixed and boil. However, the cream on the output is not very interesting. Unfortunately, many people for this reason dislike him. But he is beautiful! One has only to cook it properly.

Nuts and bolts

From the very name it is clear what is this cream - it is obtained in the process of heat treatment of products, "brewing". There is no basic recipe, as each confectioner seeks to bring something different in her striving to achieve a unique taste. In finished form, it can also be used as a filling for tartlets and buns, re-baking. There are varieties with flour / starch and without. The second subgroup includes cream angles, the recipe of which is presented below.

Cream Angle

As the name implies, it comes from the UK and is a more liquid variety, since a dry thickener (flour, starch, etc.) is excluded from the list of products used. Due to its increased "fluidity", angles in most cases are used not as scum cream (for a biscuit or other cake or cake - not the essence), but as a sauce. However, it is popular because of its delicate and delicate taste. For its preparation will need the following products:biscuit custard recipe

  • cream with fat content of 15-20% - 500 ml;
  • vanilla - 1 pod or pinch;
  • egg yolks - 5 pcs .;
  • salt - pinch;
  • sugar - 100 grams.

Pour the cream into a saucepan with a thick bottom, add the crushed vanilla and heat over low heat, stirring constantly. Do not allow boiling.

Do not worry that it will turn out liquid - and it is necessary. Serve a chocolate sponge cake with angeles, add berries - and your loved ones will be delighted.

In a separate bowl, beat the egg yolks with sugar until whitening.

Strain the vanilla cream mass, reheat again. As soon as the mixture begins to hint at what is ready to boil, pour it into the yolks with a thin stream, while continuing to interfere.Here it is important to try, because otherwise your cream will be lumpy.

Put the mass on a slow fire and boil. Again, boiling is unacceptable, as the yolks may curl. How to understand that the cream is ready? It will thicken a little, and if you run your finger over the spoon that you interfere with, then there will be a trail that will not swim.

Cool the resulting mass in the refrigerator for several hours, after which you can serve.

From France with enthusiasm

The traditional recipe for custard biscuit from the master of Pierre Hermet:

  • medium-fat milk - 400 ml;
  • vanilla - 1 pod or pinch;
  • large egg yolks - 6 pcs .;
  • sugar - 100 grams;
  • corn starch - 60 grams;
  • butter - 45 grams.

biscuit with custard photo

It will perfectly fit into the dessert "Biscuit with custard" (photo above).

Starch sift twice.

Crush vanilla, cover with milk and bring to a boil over low heat. Let it brew for several hours.

Strain the milk, put it on the fire again and bring to the boil.

Separately, until homogeneous, mix in the bowl all the other products except butter.

Pour the milk into the egg-starch mass in a thin stream, constantly stirring.

Again, put the future cream on a small fire and cook until thick, constantly stirring.

Wipe the still hot mass through a fine sieve. With this measure, it will turn out even more gentle and airy.

Whisk everything with butter.

Cool for a couple of hours, covered with cling film. That's all! If you wish, you can freeze it - you get excellent ice cream.

Variations

Vanilla custard, tender and tasty, may seem boring to someone. For such experiment lovers, we offer the following options:

  • Chocolate cream. Instead of vanilla, add 50 grams of dark chocolate to milk. For more aroma, you can pour a couple of teaspoons of aromatic alcohol. Such a custard cream for sponge cake with cocoa and chocolate pieces would be an ideal option.

sponge cake

  • Citrus cream. Replace milk with a mixture of orange and grapefruit juice, the result will amaze you with its taste and aroma. Due to the fact that these fruits are quite acidic, the sharpness of the cream can be mitigated by adding 200 grams of whipped cream of sugar with a fat content of at least 33%. The result can even become an independent dessert, if you add to it fresh fruit in consonant liquor and a couple of biscuit cookies.
  • Cinnamon cream. Instead of vanilla, add 1 large cinnamon stick to milk.

The final recipe

In order to get the perfect, win-win option for family and loved ones, first of all you should make a biscuit. A custard cake based on it will turn out moderately sweet and very juicy:

  • medium sized eggs - 5 pcs .;
  • wheat flour - 90 grams;
  • nut flour (preferably almonds and hazelnuts) - 80 grams;
  • sugar - 150 grams;
  • salt - pinch;
  • egg yolks - 5 pcs .;
  • sugar - 40 grams;
  • powdered sugar - 40 grams;
  • flour - 50 grams;
  • milk - 500 ml;
  • vanilla - 1 pod or pinch;
  • cream fat content of 33% - 250 grams;
  • soft and juicy fruits with berries for the season.

All products are indicated on the form with a diameter of 25-26 cm.

chocolate sponge cake

Step by Step Preparation: Instruction

Pour the milk into the saucepan, add the vanilla, bring to the boil and set aside for a couple of hours.

Preheat oven to 180aboutFROM.

Separate the yolks and whites.

Squirrels beat up strong foam with salt. Gradually add sugar (150 grams), achieve a dense, shiny foam.

Continuing to beat, add pending 5 yolks one by one.

Sift into the egg mass the usual flour (90 grams) and nut, gently mix by folding. Put in the form and bake for about half an hour before the test for a dry toothpick.Cool on a rack, turning upside down. Carefully slide the knife along the sides of the mold and pull out the biscuit.

Strain vanilla milk through a fine sieve and put it on the fire again, bringing to a boil.

In this recipe, custard cream for biscuit is simpler, but cream will give it the desired taste and lightness.

Mix yolks with flour and sugar, whisk until smooth. Continuing to whip, pour in the milk and put it back on fire. Boil until thickened, then cool, covered with cling film.

Separately, whip the cream to a strong peak with powdered sugar.

Gently mix the cream into the fully cooled custard.

Wash, dry and slice fruits and berries if necessary.

Cut the biscuit lengthwise into 2 or 3 pieces (optional). Sandwich the cake with cream, lay out fruit with berries, cover with the second cake and so on until the end.

Smear the cake with cream, garnish with fruit.

All this will take you no more than a couple of hours, and the output will be a luxurious cake - a nutty sponge cake with custard and fruit.

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