Decadent delight: The secret to perfect custard cream

Cream custard is a classic confectionery ingredient. It's incredibly versatile and suits many desserts, such as cupcakes, cakes, tarts, tortes, éclairs, or cream puffs. Of course, custard is its base, which, after being cooked and cooled, is combined with creamed butter. This creates a fluffy and smooth mixture.

Preparing custard cream is not complicated. You need to ensure all ingredients are at room temperature. It's also a good idea to plan the work well, as the custard must be well-cooled. However, it's better not to put it in the fridge but leave it at room temperature. The cream is prepared in two stages. First, the custard is cooked. Then, when it cools down, it's combined with butter, which shouldn't be too hard or too runny. The ready cream can be stored in the fridge for up to three days. It's very convenient because it can be used for cupcakes or éclairs.

Ingredients:

• 200 g butter,
• 500 ml milk,
• 120 g sugar,
• 3 egg yolks,
• a packet of vanilla sugar,
• 15 g all-purpose flour.

Method of preparation:

1. Pour 375 ml of milk into a saucepan and heat over low heat until it boils.
2. Mix the yolks with sugar, vanilla sugar, all-purpose flour, and the remaining milk.
3. When the milk starts to boil, pour the egg mixture into it and stir. Cook over low heat until the mixture thickens.
4. Transfer the ready custard to a bowl, cover with plastic wrap so that it touches the custard, and set aside to cool completely.
5. Cream the soft butter until fluffy, then gradually, spoon by spoon, add it to the custard.
6. Mix the cream gently until it has a uniform consistency.