This is a super easy recipe on how to make chocolate custard cream for any cakes, cupcakes or any other desserts. This is a perfect recipe to use on the popular Russian Napoleon Cake, but can also be used for Honey Cake also. It keeps well in a fridge for several days!
6 egg yolks
1.5 lt of milk
360 gr OR 1 3/4 cups of Sugar
1 vanilla pod or 2 tbsp of vanilla extract
200 gr OR 1 Cup of unsalted butter
100 gr or 3/4 cup of plain flour
30 gr of cocoa powder
50 gr of unsalted butter
Step 1 : Separate egg yolks from egg whites.
Step 2 : In a large bowl, add your egg yolks, sugar and a tiny bit of milk and whisk that together.
Step 3 : Add sifted flour and mix and then add a bit more milk to loosen the mixture. Then add cocoa powder and mix well.
Step 4 : In a large pot add the remaining milk and add your vanilla seeds and pod. Bring the mixture to the boiling point and then turn it off immediately. Take out the vanilla pod.
Step 5 : Add a little bit of the hot mixture into your bowl with eggs and sugar and whisk that quickly. Once its mixed in, add the mixture back into the pot with milk and mix that well.
Step 6 : Cook your custard on medium heat for a while, and keep stirring the mixture all the time. The mixture will start to become thicker. A good way to test is with your wooden spoon. If you go with your finger over the spoon and it doesnt drip away and the line stays, your custard is done.
Step 7 : Add a tiny bit of butter into your mixture and leave it to cool down completely. This might take several hours, you can place the custard in the fridge, but you will need to bring to room temperature before mixing it with butter, otherwise the cream will split.
Step 8 : Add butter into your stand mixer and whisk for 5 min until nice and fluffy. Slowly add your custard mixture 1 spoon at a time, and keep adding more once its mixed in on medium speed.
Step 9 : Place your cream into a jar. It will keep well in a fridge for few days. You can use it on any cakes, as a sauce over desserts, it works well with Russian Napoleon Cake or Honey Cake.
6 яичных желтков
1,5 л молока
360 г сахара
1 стручок ванили или 2 столовые ложки ванильного экстракта
200 г несоленого масла
100 г муки
30 г какао-порошка
50 г несоленого масла
Шоколадный заварной крем на желтках по вкусу напоминает крем-брюле. Прекрасно подходит для смазывания тонких коржей слоеных тортов, типа "Наполеон", “Медовик”. Заварные кремы бывают разные. Нежный крем для эклеров или торта.