Custard cream secrets: Elevate your desserts effortlessly

Cream custard is a classic in the world of confectionery. It's incredibly versatile, complementing many desserts like cupcakes, cakes, tarts, tortes, éclairs, or cream puffs. The base, of course, is custard, which, after being cooked and cooled, is combined with creamed butter. This process creates a fluffy and smooth texture.

Preparing custard cream isn't complicated. It's important to ensure all ingredients are at room temperature. Planning ahead is wise, as the custard needs to be thoroughly cooled. However, it's better to let it cool at room temperature rather than in the fridge. The cream is prepared in two stages. First, the custard is cooked. Once it cools, it's combined with butter, which should be neither too hard nor runny. The prepared cream can be stored in the fridge for up to three days, making it quite convenient for spontaneous use in cupcakes or éclairs.

Ingredients:

• 7 oz butter,
• 2 cups milk,
• 4 oz sugar,
• 3 egg yolks,
• a package of vanilla sugar,
• 0.5 oz all-purpose flour.

Method of preparation:

1. Pour 1.5 cups 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 finished 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, one spoon at a time, add it to the custard.
6. Mix the cream gently until it reaches a uniform consistency.