Custard Butter: Ingredients, Recipes, Cooking Tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cream appeared in cooking quite a long time ago. Since its inception, the technology of its preparation has changed and modernized. Custard with butter or other ingredients is used very often in cooking. They decorate cakes and pastries, use it for a layer and as a filling.

General cooking principles

Any choux dessert requires heating. Thus, a more homogeneous and tender mass is obtained. The recipe for delicious custard can always be found in the hostess' cookbook.

There are a lot of ways to prepare a sweet filling. You can give preference to simpler and lighter recipes, or you can make an original version with air cream.

Custard with butter is the choice of many housewives, because it keeps its shape perfectly and at the same time has a bright and rich taste. In order for the dessert cream to turn out tasty and airy,you need to take only high-quality fresh products. For the base, natural butter with a high percentage of fat content (from 72.5%) is suitable. If you use margarine, then you should also choose a quality product with a minimum amount of impurities.

The rest of the ingredients (flour, eggs, sugar, cream and milk) should also be of decent quality. All ingredients must be well mixed, so care must be taken to have a specific technique for this.

Classic custard with butter

If hostesses want to surprise their guests, they prepare the famous Charlotte cake. It is soaked in a delicious custard butter filling that is made in minutes.

For cooking you will need half a glass of milk, a pack of good butter, a tablespoon of cognac, a third of a glass of sugar and two eggs. Vanillin can be added as desired.

As it has already become clear, this recipe for a delicious custard does not involve the addition of flour, so the mass is light and airy. The cake soaks quickly, which means guests can taste it in a couple of hours.

How to cook

Any dessert needs inspiration. Beat eggs and sugar. Then boil the milk in a separate container. It should be poured into the egg mixture in a very thin stream and slowly. Constant stirring of this mass will lead to the fact that the proteins do not coagulate. Then the mixture must be put on a slow fire and bring to a boil. Stirring prevents burning or formationlumps.

The resulting mass must be left to rest. At this time, the butter softened at room temperature should be whipped to an airy creamy consistency. Two mixtures can only be combined with each other if they are at room temperature. After mixing, whisk the ingredients again.

The result is a moderately sweet and rich cream. It keeps its shape well, therefore, it is suitable not only for impregnation, but also as a decoration.

Reviews

Mistresses speak well of this recipe. In their reviews, they warn that often beginners pour in hot milk too quickly, and the eggs curdle. However, after cooking several times, experience and skill appear. Otherwise, this type of cream for desserts is just perfect. It is great for any cake or eclairs, it can also be used to decorate desserts.

With flour

Not all housewives like to cook custards with flour. They are slightly higher in calories than other types. However, there are pluses in this type of sweet impregnation for desserts - the speed of preparation and a thick consistency. Housewives can lubricate any cakes with such a mixture, because it will not spread, but will remain inside the cake.

Preparing such a cream does not require much time and products. It will take only three tablespoons of flour, one egg, half a glass of sugar, half a teaspoon of vanillin (you can not put it), a glass of milk and half a pack of butter (100-150 grams is enough).

This recipe will take no more than 45 minutes. The first stage is mixing sugar and eggs until smooth. Then add milk and flour, beat everything again. The mixture should be put on a slow fire and bring to a boil. In this case, do not forget about constant stirring.

After the resulting mass has cooled, add butter to it and move it again. Many housewives recommend whipping softened it in a separate container, and only then add it to the egg mass. Custard whipped with butter is more airy and tender.

It turns out quite thick and has a yellowish tint. You can call this option a simple custard. The amount of added sugar determines its sweetness, so you can add it however you like.

Reviews of housewives about this dessert are positive. They are glad that it does not require time and effort. Products for cooking goodies can always be found in the refrigerator. Most often, culinary experts advise using cream for Napoleon cake or eclairs.

Custard with condensed milk and butter

This option is very fond of the sweet tooth. Its taste is very reminiscent of cakes from childhood. Homemade cakes with condensed milk-based impregnation are a favorite treat for all children.

The recipe is simple and easy to prepare. You will need the following components for it: one can of regular condensed milk (without additives and flavorings), a pack of full-fat butter, two eggs, a glasssugar (less possible), half a liter of milk (any fat content), 4 tablespoons of flour (about one glass) and a bag of vanillin (you can without it). Based on the above ingredients, it becomes clear that the cream will not turn out to be dietary. However, sometimes you can treat yourself and your family to such a delicacy.

Cooking steps

Start preparing the filling by beating the eggs and sugar until fluffy. Then add flour and one glass of milk to this mixture. Whisk everything again.

The remaining milk must be put on fire and brought to a boil. It is important in this case to choose the right dishes. After all, milk should not burn, otherwise the cream will be spoiled. At this stage, you need to add vanillin, if you need it in your dessert.

Then in a thin stream of boiling milk, stirring constantly, add the egg mixture. This stage of preparation requires patience and skill, otherwise the proteins can curl up and the cream will not turn out. Therefore, everything must be done very slowly and constantly stir the mixture, which must be boiled for 10-15 minutes until the desired density. Then it should be cooled to room temperature.

Butter, which has stood outside the refrigerator, you need to beat with a mixer into a fluffy cream along with condensed milk. It can be added to the custard mixture only after it has cooled.

Many housewives report that they often use these creams without mixing. At the same time, one cake cake is smeared with custard, and the other with oil with condensed milk. However, if these two masses are mixed, thenmake the perfect filling for cakes or pastries with a light vanilla aroma and creamy taste.

Opinion of culinary experts

There are a lot of positive stories about this recipe in the reviews of the hostesses. It is often used for home baking. He is loved by both adults and children. And most importantly, according to culinary specialists, custard with condensed milk goes very well with any cakes and fruits. Chefs advise adding nuts, dried fruits and experimenting with jams. In any case, you will get a delicious and original dessert.

Cake recipe

As you know, the classic cake "Napoleon" contains custard with butter. There are several options for making this dessert. Crispy and wet are variations of "Napoleon", which differ in the degree of impregnation and the composition of the cream.

To prepare the dish you will need flour (about 500 grams), a glass of chilled water (from the freezer), one egg, a pinch of s alt, a tablespoon of vinegar (food or wine), a pack of butter (fat content of 82% and above). From these products, you can make cake layers weighing 2-2.5 kilograms.

It is necessary to start the process of baking cakes with the preparation of oil and water. They need to be put in the freezer for a while to cool. In the sifted flour you need to grate the whole piece of butter on a coarse grater. Then rub the mass intensively with your hands (no more than 2-3 minutes). Then mix chilled water, egg and vinegar. Beat all this well until smooth.

More slowlyCombine egg mixture with flour and butter. We make a ball from the dough. Do not try to knead the dough to a homogeneous consistency. It should contain pieces of unmelted butter. We divide the lump into 13-15 parts, sprinkle with flour and let it rest in the refrigerator for 3-4 hours. During this time, you can prepare the filling.

Cream

Preparing the cream for impregnation is an important part of the recipe. It will need the following components: 100 grams of butter, a glass of heavy cream, 4 eggs, a glass of sugar and half a glass of powdered sugar, two tablespoons of cornstarch, a liter of milk, vanillin to taste. These ingredients will make a gentle custard with butter for "Napoleon".

Milk must be heated over low heat (do not bring to a boil). Next, in a separate container, beat eggs, sugar and starch (can be replaced with flour). In a thin stream, mix the hot milk and egg mixture, stirring constantly. Then again leave on low heat, stirring. When the cream thickens, it can be removed from heat and add oil. Mix well and leave to cool.

Confectioners advise baking cakes for 3-4 minutes in a preheated oven. After they have cooled, they can be smeared. Custard, milk, butter, sugar, which are mandatory, must soak the cakes for at least 3-4 hours. We decorate the top of the cake with crumbs from scraps of cakes. You can show imagination and lay berries or fruits. The cake is ready.