Puff pastry custard - light and tasty

Kitchen appliances and utensils:

• kitchen stove (hob);
• a pot with a capacity of 2 liters with a thick bottom;
• deep capacity for whipping cream;
• mixer;
• glass;
• tablespoon;
• wooden or silicone spatula.

Ingredients

Step cooking

Custard base cream

1. In a pot with a thick bottom, pour 1 stack. sugar and 1 tbsp. l flour and mix well.
   
2. Add 1 egg (it is better to break into a glass or other container to make sure it is fresh), grind with flour and sugar until a thick white mass is formed.
   
3. Pour 1 cup of milk, mix well again until the lumps disappear. To make the mixture more uniform and smooth, milk can be added gradually, in portions, constantly stirring.
   
4. We put the pan on minimum heat and, constantly stirring the thickening mixture with a spoon, bring it to a boil (it is more convenient to mix with a wooden or silicone spatula, drawing eights).
   
5. Add the contents of 1 sachet of vanilla sugar, mix. If we use vanillin, then we take it much less - at the tip of the knife so that the cream does not bitter.
   
6. Turn off the fire as soon as the base of the cream begins to boil, and wait until it cools to room temperature. To prevent the formation of a film on the surface, the milk and egg mass must be mixed very often, and you can close its surface with cling film or a circle of oiled parchment.
   

Cream

1. 200 g of butter are left at room temperature for several hours. Put soft (not melted!) Butter in the beater and whisk lightly with a mixer at low speeds.
   
2. When it becomes creamy, we continue to beat, adding in parts the milk-egg base and gradually increasing the speed of whipping.
   
3. When all the ingredients are completely combined and turn into a white lush and rather thick mass - the cream is ready.
   

Useful Tips

• You can quickly cook the custard base of the cream in the microwave - the process lasts only 3-4 minutes, but do not forget to mix the mass every minute.
• A longer, but safer way for the cream is cooking in a water bath. In this case, the cream will definitely not burn, and the eggs will not curl.
• In order for the cream to turn out to be lush and homogeneous, the main rule must be observed: both the custard base of the cream and the butter should be at room temperature (about 22-25 ° C).
• The custard base should be added to whipped butter gradually, 2-3 tablespoons each. If you combine all the components at once, the cream will turn out to be puffy, loose.
• You do not need to whip the creamy mass for too long, otherwise the oil will be cut off - the serum will start to stand out, and the cream will not be smooth and uniform. This, of course, slightly spoils the view, but does not affect the taste at all. Therefore, you can leave the cream like that, or you can warm it up a little and whip again.
• For the cream, you can use only the yolks, they need to take twice as much as the eggs indicated in the recipe.
• This cream keeps its shape well, freezes in the cold. It can be used not only for filling the tubes, but also for the preparation of Napoleon cakes, baskets, rolls and various desserts.

Video recipe

See how easy it is to make a light, fluffy custard with a subtle vanilla flavor! Thanks to the video recipe, you will learn how to mix the ingredients correctly, brew the base for this cream, find out the optimal temperature of the components, and you will definitely want to cook confectionery products in which this delicate cream will become a layer or filling.

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