Custard Cream for Wafer Rolls
The most delicious, melts in your mouth, and made from ordinary ingredients! Custard cream for wafer rolls made with this recipe holds its shape perfectly and does not run. It can be used not only for filling rolls, but also éclairs, pastries, and various cakes. This cream is especially good for homemade Napoleon cake.
Updated : 07 April, 2026
Easy
About 30 min.
Ingredients
200 grams
Sugar
1
Eggs
1 tablespoon
Wheat flour
250 grams
Milk
180 grams
Butter
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make custard cream for wafer rolls and éclairs? Prepare the ingredients for the cream. If you do not like desserts that are too sweet, I suggest using less sugar, about 150 grams (about 3/4 cup) will be enough. The butter should be good quality. Take it out of the refrigerator in advance so it becomes soft.
Step 2
Take a heavy-bottomed saucepan and add the dry ingredients: sugar, flour, and vanilla powder. Mix them with a whisk.
Step 3
Add the egg and mix.
Step 4
Pour in the milk in a thin stream, whisking constantly. The mixture should become completely smooth.
Step 5
Place the saucepan with the milk mixture over low heat. This is important: a thick bottom and low heat. As the mixture thickens during cooking, it can easily burn. A thick bottom will help prevent that. If you are not confident in your cookware, cook the custard base over a double boiler.
Step 6
Whisk the mixture constantly until it thickens. This usually takes about 5 minutes. It will come to a boil, and large bubbles will appear on the surface. Turn off the heat and cool the mixture completely. This is how the custard base for the cream is prepared.
Step 7
When the base has cooled completely, add the softened butter.
Step 8
Beat the cream with a mixer until it becomes fluffy and white. The cream is ready; you can use it to fill pastries or spread it on a cake.
Step 9
Transfer the cream to a piping bag. Fill the wafer rolls with it. It is more convenient to do this from both ends of the roll so the cream reaches the middle. The finished rolls can be placed in the refrigerator. After chilling, the cream will become thicker.
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