Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Cream napoleon
1 serving
Cream preparation method: rub 350 g of milk, 100 g of sugar and vanillin to boil 4 egg yolks, 60 g of flour and 150 g of cold milk until smooth homogeneous mass is obtained and, heated, pour into hot milk, previously removed from heat. After combining both masses, cook a thick cream with constant stirring. Remove the finished cream from the heat and immediately add a pre-beaten foam of 3 egg whites 100g of sugar to it.
Cream preparation method: rub 350 g of milk, 100 g of sugar and vanillin to boil 4 egg yolks, 60 g of flour and 150 g of cold milk until smooth homogeneous mass is obtained and, heated, pour into hot milk, previously removed from heat. After combining both masses, cook a thick cream with constant stirring. Remove the finished cream from the heat and immediately add a pre-beaten foam of 3 egg whites 100g of sugar to it.
milk - 500 g, vanilla sugar - 100 g, vanilla to taste, yolk - 4 pcs., flour - 60 g, protein - 3 pcs., sugar - 100 g
