Good afternoon friends!

Today, we are preparing classic cake Napoleon made from custard and layered cakes. There are a lot of cake recipes. However, the most real, the most delicious recipe, proven over the years, from the Soviet era.

Then this cake was baked only according to one recipe, skilled bakers baked huge, table-sized, lush, layered, crumbly, melting in the mouth Napoleons, and sold them, cutting off large chunks... It was impossible to find out the recipe for making a cake, I learned it after many years, and I want to share it with you today.

If you don't have time to make a cake at all, but you really want something sweet, cook easy recipe... Napoleon cakes can be baked from ready-made puff pastry; use condensed milk or sour cream as a cream. But, of course, such a cake will differ from the one that is prepared at home.

Ingredients:

To prepare the dough, we need:

• flour - 750 grams
• butter - 600 grams
• egg - 2 pieces
• ice water - 300 ml
• salt - 1 tsp
• vodka - 2 tbsp. spoons

To make a custard:

• eggs - 4 pieces
• sugar - 200-350 grams
• milk - 1 liter
• butter - 200 grams
• vanilla - 1 pod
• flour - 4 tbsp. spoons
• cognac - 2 tbsp. spoons

Step by step cooking:

The main condition for cooking correct test- all ingredients must be chilled.

Sift cold flour through a fine sieve onto the table, you can sift it 2-3 times, the more it will be saturated with oxygen and the product will be more airy.

Rub the frozen butter on coarse grater, straight into the flour. I want to note that it must be fresh and good quality... The specified amount of oil in the recipe can be taken less, just remember that the more of it, the more fluffy and airy the dough turns out.

Each time we dip the butter in flour and rub quickly so that it does not melt from the warmth of our hands.

Mix the grated butter with flour constantly.

In a separate bowl, break 2 eggs, add salt to taste, two tablespoons of vodka and water. Mix everything with a whisk. Adding not a large number vodka makes the dough airy and dry. Then pour the resulting liquid into the oil-flour mixture in small portions and mix.

The dough should not be kneaded too much, it should be mixed, collected in a large lump.

Our dough is not very steep, it does not stick to our hands.

Wrap the dough in plastic wrap and send it to refrigerator compartment for 2 hours, and in the meantime, let's prepare the cream.

Making the custard

The custard made according to this recipe turns out to be very delicate and soaks the cakes well.

Pour milk into a small saucepan, add sugar, vanilla pod and put on low heat and stir constantly, dissolve sugar.

Break eggs into a separate bowl, add flour, cognac and mix well until smooth.

Pour the prepared mixture into hot milk in portions, mix and bring to a boil, but do not boil. Then we reduce the heat and, stirring with a whisk, evaporate the mixture until it thickens.

Remove from heat, add softened butter and beat cream until smooth. We got a beautiful, thick, delicate custard... Pour it into a bowl and cool to room temperature.

Sour cream

Can be prepared quickly sour cream from any sour cream and sugar. It doesn't even require heat treatment.

We have prepared the dough and cream, you can start baking the cakes.

Lay on the table baking paper and roll on it very thin crust, 3-4 mm thick and the size of a baking sheet. Using a fork, we make pricks over the entire surface of the cake.

Then, with a sharp and thin knife, cut the rolled cake into six equal parts... Gently transfer them on paper to a baking sheet and send them to the oven, heated to 200 degrees.

It is better to bake the cakes on the middle wire rack. Do not overbake, as soon as the dough has risen and browned (3-5 minutes), we take out the baking sheet and send the next one. Thus, we have got 24 thin, crunchy flaky cakes.

We start collecting our delicious Napoleon cake. We coat each cake with a layer of cream. Then we coat with cream on top and on all sides. We sacrifice one cake and turn it into a crumb, which we sprinkle on our dessert from all sides. We leave for impregnation at room temperature for five hours, then we send it to the refrigerator overnight.

In the morning we cut off a piece of cake for tea. Well soaked and melting in your mouth, a classic dessert. Bon Appetit!

Here is such a long and detailed recipe for making an amazing delicious homemade Napoleon cake of Soviet times. I would like to know your opinion on the recipe, write in the comments. If you like it, click "Class" and share links to the article with your friends on social networks.

Napoleon is perhaps the most popular cake... The peculiarity of the cake is that not every custard cream will do for "Napoleon". Therefore, you should always know several recipes for a suitable cream in order to diversify a treat or cook from what is at hand.

Classic cream for "Napoleon"

To experiment with the preparation of original and varied creams, you must first learn how to cook standard cream which is used in all recipes.

We will need:

• Milk - 1 l;
• Sugar - 350 g;
• Butter - 300 g;
• Chicken eggs - 3 pcs.;
• Flour - 3.5 tbsp. l .;
• Vanilla sugar - sachet.

Step by step cooking method:

We need a saucepan with a thick bottom with a volume of 1.5 - 2 liters.

1. Sift flour into the prepared container and add sugar, not forgetting about vanilla sugar.
2. Drive in three chicken eggs and gently stir the mixture with a fork or whisk, making sure that no lumps form.
3. Pour milk into the cream in a thin stream while continuing to beat. We should have a liquid, homogeneous cream.
4. We put the cream to boil. Now - the most difficult thing, you need to constantly stir the cream so that it does not burn.
5. Thus, keep the cream on low heat until the first air bubbles appear.
6. As soon as the cream begins to boil, remove it from the heat and leave to cool.

As soon as the cream reaches room temperature, add softened butter to it. Thanks to this, the cream will become more delicate and shiny.

A little trick. If during cooking you did not manage to avoid lumps of flour, do not worry, all is not lost. All you need to do is rub the mixture through a fine sieve and you will get a smooth, delicate cream.

Various types of cream for "Napoleon"

"Napoleon" appeared in the distant Soviet times when they cooked deliciously, but without exotic products... However, this does not limit our freedom of action, and if the dough is essentially the same, then the cream for "Napoleon" can be revived to your taste. Here are some options for making an unusual cream.

Cream with pears

In this recipe, we will use corn starch, which will make the cream even more delicate and incredibly tasty, and a light note of rum will bring back memories of distant countries and exciting adventures.

We take the following ingredients:

• Milk - 1.5 cups;
• Chicken yolks - 2 pcs.;
• Sugar - 3 - 4 tbsp. l .;
• Starch - 1 tbsp. l .;
• Rum - 1 tbsp. l .;
• Lemon zest - from half a lemon;
• Pears - 2 pcs.;
• Vanillin - 10 g;
• Vegetable oil - for lubrication.

Let's prepare the cream in this way:

1. We take our yolks, add half of the prepared sugar to them and beat the mass thoroughly into a lush light foam.
2. Pour cornstarch into the resulting foam (it is advisable to sift it before this to avoid lumps) and lemon zest.
3. Dissolve the other half of the sugar in milk with vanilla. We put the saucepan on low heat and, stirring constantly, heat the milk.
4. V warm milk add egg mixture and, without ceasing to stir the cream, bring it to a boil.
5. After the first bubbles appear, remove the mass from the heat and let it cool slightly.
6. Add rum to warm cream and mix thoroughly.

Boiled condensed milk cream

Condensed milk will saturate the cream with a dizzying milky taste. In general, any ingredients such as marshmallows, marmalade and so on can be added to the cream. The main thing is not to lose this indescribable caramel-milk taste.

We take such products:

• Milk - 0.5 l;
• Condensed milk - can;
• Sugar - 3 tablespoons. l .;
• Butter - packaging;
• Flour / starch - 5 tbsp l.

Preparation:

1. Mix milk with flour with a blender until the lumps disappear.
2. Add sugar and mix the mixture in the same way.
3. We put the cream on low heat and, without ceasing to stir, cook for five minutes.
4. Cool the cream.
5. Add oil to the cold mixture. Make sure that the butter does not melt, it will interfere with whipping the cream.
6. Beat the mass. The output should be a snow-white cream.
7. Now you need to pour in condensed milk in a thin stream and beat the cream thoroughly.

Cream with yogurt and honey

To make the cream more liquid, thereby soaking the cakes more thoroughly, as well as adding a new flavor to the cake, you can add yogurt.

Let's try!

We need:

• Yogurt - 200 g;
• Milk - 250 ml;
• Chicken yolk - 1 pc .;
• Honey - a tablespoon;
• Additives (raspberries, strawberries, coconut flakes) - the taste.

We prepare the cream according to this recipe:

1. Whisk milk and yogurt with yolk and honey.
2. We put the mixture on fire, stirring thoroughly.
3. Bring the cream to thickening, then remove from heat and let cool.
4. If you want to soften the cream, add your own butter.
5. Pour in additives. Ready cake we also decorate with the selected addition.

Cream for "Napoleon" with nuts

New execution the usual recipe... Rest assured, you will be surprised at the result.

We take such products:

• Milk - 0.5 liters;
• Sugar - 250 g;
• Flour / starch - 160 g;
• Cream - 250 ml;
• Chicken eggs - 2 pcs.;
• Vanillin - 1 tsp;
• Walnuts to taste.

We prepare the cream like this:

1. We take a bowl, pour 200 g of milk into it, add vanillin, sugar and starch.
2. We beat in the eggs and beat everything thoroughly with a mixer until a fluffy mass is formed.
3. Heat the remaining milk in a thick-bottomed saucepan.
4. Into warm milk in a thin stream, constantly stirring, pour the previously prepared mixture with starch.
5. Making sure that the mixture does not burn, we bring it to the consistency of thick sour cream.
6. When the cream is ready, remove it from the heat and let it cool completely.
7. Add cream to the cold mixture and beat everything thoroughly with a mixer.
8. In the end, add walnuts chopped in a blender.

Delicate curd banana cream

In general, such a cream needs to be made half a portion more, because it is unlikely to reach the Napoleon itself in its original quantity.

We use the following products:

• Milk - liter;
• Sugar - 350 g;
• Eggs - 4 pcs.;
• Vanillin - a teaspoon;
• Flour - 5 tbsp. l .;
• Butter - 200 g;
• Cottage cheese - 400 g;
• Banana - 1pc (you can do more, be guided by your taste).

Cooking steps:

1. Break eggs into a saucepan with a thick bottom, add sugar (leave 50 g for cottage cheese), add vanillin and flour. Beat the resulting mixture with a mixer at medium speed.
2. Pour milk in a thin stream, whipping the cream along the way so that no lumps form.
3. We put the mixture on slow fire and without stopping stirring, bring the cream to the consistency of cream.
4. When the mixture is ready, turn off the heat and let the cream cool.
5. Add butter to the cream and beat the cream. As a result, we should get snow-white peaks.
6. Grind the banana in a blender.
7. Beat the cottage cheese with banana thoroughly with a blender.
8. We apply the cream in this way, the cake - custard - curd-banana mixture.

Sour cream

So gentle and melting in your mouth, it will definitely not leave anyone indifferent. A light sourness will drive any gourmet crazy.

Ingredients for our cream:

• Sour cream - 250 ml;
• Sugar - 250 g;
• Lemon - 1 pc.;
• Milk - 800 ml;
• Vanillin - sachet;
• Flour - 4 tbsp. l .;
• Butter - pack.

Step by step recipe:

1. We take 250 g of milk and beat thoroughly with flour and 100 grams of sugar.
2. We heat the remaining milk on the stove with sugar and vanilla.
3. As soon as the milk begins to gurgle, stirring actively, pour in the previously prepared mixture of milk and flour.
4. Without stopping stirring, cook the cream for about five minutes.
5. We set aside the cream to cool.
6. Meanwhile, beat the butter until fluffy and fluffy.
7. Add oil to the cooled cream.
8. AND final stage- slowly, spoonfully add sour cream to the cream, while beating everything with a mixer.

Sometimes we want to pamper ourselves with a homemade dessert, especially if a family celebration is planned. The classic for such cases has become puff cake Napoleon. It is not easy to cook, you will have to spend a lot of time. To make the dessert tasty, you need to strictly follow the recipe for baking the cakes and choose the right filling. The classic cream for Napoleon will be great option to connect the layers of the cake. Today you can find various recipes for its preparation. By choosing suitable way you will enjoy great taste traditional sweets.

How to make classic Napoleon cake cream

Contemporary cooking there are several recipes for preparing such a filling. Each of the options brings new flavors to the taste of the dessert. To find the perfect filler for Napoleon, it's best to try several ways to create it. You can ensure ease of preparation with the help of condensed milk, delicate taste is obtained by adding cream or sour cream, and nuts mixed into a creamy base will add some piquancy.

To create Napoleon Custard Cake, you can follow the easy route - use puff pastry bought in a store. Preparing it yourself is a more difficult task. Photo recipes can be found on the Internet. Recommendations will help make your baked goods a real masterpiece that will appeal to any guest. Classic custard for Napoleon is the main condition for achieving great taste dessert.

From flour, milk and eggs

This cream recipe for Napoleon will require following products:

• milk - 1 l;
• granulated sugar - 300 g;
• butter - 250 g;
• chicken eggs - 3 pcs.;
• flour - 3 tbsp. l .;
• vanilla sugar - 1 sachet.

Preparation:

1. To mix the ingredients, you first need to select suitable dishes... A suitable option is a saucepan with a thick bottom. The volume of the container must be at least 1.5 liters so that the cream does not splash when mixing.
2. Pour the flour and sugar to be mixed into a saucepan. Break the eggs into the resulting mass, add vanilla sugar, mix everything so that lumps do not appear.
3. Pour milk into the resulting cream base, stirring continuously, so that the mass is homogeneous.
4. Put the mixture to simmer on a low-power fire, stirring it constantly. Pay close attention to the flour to avoid burning.
5. The cooking process must be continued until you see characteristic bubbles on the surface.
6. Cool the finished base by placing the pan in a larger container with cold water... Do not forget to stir the mass periodically.
7. After the cream mixture has cooled, add the oil that you need to soften beforehand. Stir until the ingredient is completely dissolved.

With condensed milk and butter

• butter - 200 g;
• condensed milk - 200 g;
• walnuts - 1 tbsp.;
• vanilla sugar - 1 sachet.

Preparation:

1. The butter must be softened and whipped until a homogeneous mixture is obtained. It is better to use a mixer for this.
2. Add condensed milk gradually (2-3 tablespoons) to the butter, continuing to beat.
3. Heat the resulting cream base a little over low heat. Beat the heated mass again.
4. Chop the nuts and add to the finished base while whipping.
5. Add vanilla sugar, mix everything well.

With cream

Butterless cake cream is prepared from the following ingredients:

• milk - 0.5 l;
• egg yolks- 3 pcs.;
• granulated sugar - 170 g;
• vanilla sugar - 30 g;
• cream - 150 ml.

Preparation:

1. Heat the milk until boiling, then leave to cool.
2. Separate the yolks and whites, beat the yolks with sugar until a fluffy creamy mass is formed.
3. Without stopping the whipping process, add milk to the eggs.
4. Place the resulting mass on a medium-high heat and cook until it thickens.
5. Boiled cream remove from stove, cover cling film and cool.
6. Whip the cream to start the formation of the peaks, stir them with a spoon to the total mass.
7. Place the resulting filling in the refrigerator.

Step-by-step egg-free custard recipe

• milk - 3 l;
• granulated sugar - 4 tbsp.;
• vanilla sugar - 2 packs;
• flour - 12 tbsp. l .;
• butter - 400 g.

How to cook:

1. Take 2 liters of milk, bring it to a boil. Add both types of sugar to the liquid.
2. In a separate bowl, mix an unclaimed liter of milk with flour. The resulting substance should be introduced gradually into heated milk with sugar. This must be done by constantly stirring, otherwise lumps may form.
3. Wait for the mixture to boil. With the appearance of several bubbles on the surface, turn off the stove.
4. Leave the filling to cool. In consistency, it will begin to resemble thick porridge.
5. When the mixture has completely cooled, add the butter, which must first be softened, whisk everything together to make a custard butter cream.

Video: classic custard recipe for Napoleon

Who doesn't know famous home cake Napoleon with custard! Probably, there is not a single woman in our country who at least once did not try to bake this delicious dessert... Recipes for this very delicious cake a great variety - everyone prepares it in their own way, adding their favorite ingredients to make the cake even tastier. And the main role here is played by a gentle soft and delicious layer between the cakes is a cream.

Today we will look at a few recipes for Napoleon cake cream that I love to cook, they will work for other cakes as well.

Step-by-step photo recipe for Napoleon cake cream. To prepare it, we will need from 10 to 20 minutes of time, depending on how much cream I prepare and how quickly the milk boils.

Ingredients

• Milk 2.5 tbsp.
• Sugar 1 tbsp.
• Eggs 1 pc.
• Flour 2 tbsp. l.
• Butter 250 g
• Vanilla 0.5 sachet

Making the custard

1. Pour sugar, half a bag of vanillin or 1 bag into a plastic or glass bowl vanilla sugar, add the egg and grind the mixture until a fluffy mass is obtained. You can beat with a mixer: first at a slow speed, and then increase it.
2. Add one or two heaped tablespoons of flour and grind until the flour is soaked in the mixture and there are no dry crumbs from the flour.
3. At this time, put 2 cups of milk in a saucepan to boil.
4. Pour the remaining half a glass in small portions into a mixture of eggs and flour and grind until a uniform mass without lumps.
5. As soon as the milk boils, pour in the mixture in a thin stream, stirring constantly and not letting the cream burn. Cook it over low heat until boiling. As soon as the cream has become thick, remove it from the heat and leave it to cool slightly.
6. Add butter to the warm cream. Stir until the oil is completely dissolved.
7. The cream is ready, you can soak the cakes.

I often make this cream for the Napoleon cake with custard, for which I bake the cakes in a pan. I also like to add 2-3 tablespoons of cocoa powder to this cream. Then he acquires light chocolate shade and taste. Add cocoa powder at the very beginning, rubbing the egg with sugar.

You can whip the cooled cream with a mixer to acquire a fluffy mass, but this will not change the taste. Therefore, I always skip this procedure. In this video, you can see how quickly and easily Napoleon cake custard is prepared. The only difference is the number of products and the way they are processed. But the technique remains the same:

Creamy cream with condensed milk

This cream that I love to make is made from classic recipe cake Napoleon of the Soviet era with condensed milk.

Ingredients

• Condensed milk - 1 can.
• Butter - 250 gr.
• Vanilla sugar - ½ sachet.

It is advisable to beat such a cream with a mixer or blender, then the cream acquires a slight fluffiness. You can also beat it by hand, but it will take a little more time and effort. It takes 5-10 minutes to prepare such a cream.

Cooking condensed milk cream

1. Put the butter out of the refrigerator in advance so that it warms up to room temperature and becomes soft.
2. Put the diced butter in the mixer, or spread it with a spoon, if it becomes very soft, and beat for a few minutes at low speed.
3. Pour in condensed milk in a thin stream and continue to beat for a few more minutes.
4. The cream is considered ready if no traces of condensed milk are visible and the mass has a homogeneous, fluffy consistency.
5. You need to use such a cream immediately - for long-term storage it is not intended.

You can add 1-2 tablespoons of brandy or liquor to the cream to enhance the aroma.
This cream is suitable for Napoleon cake made from ready-made puff pastry, the most delicate and very tasty. In the video at the link below, you will see how easy and quick you can make buttercream with condensed milk:

Butter custard

This cream takes 5-10 minutes. V this recipe flour is replaced potato starch but it still remains delicious cream for the Napoleon cake.

Ingredients

• Milk - 0.5 l.
• Egg - 1 pc.
• Sugar - 1 glass.
• Potato starch - 2 tbsp. spoons.
• Butter - 100 gr.

Cooking method

1. Combine all products except oil in a saucepan.
2. Beat with a whisk until smooth.
3. Stirring constantly, put on low heat. Bring the cream to a boil. As soon as the cream becomes thick, remove it.
4. Let it cool to room temperature and add the butter. Stir until the oil is completely dissolved.
5. When the oil is dissolved, beat with a mixer until fluffy. Napoleon cake cream will turn out fluffy and light.

I have simplified the way of cooking butter custard, but this did not affect the taste and structure in any way. For those who want to adhere to all the rules of cooking, I suggest a link to the video. It shows in detail how to make butter cream for Napoleon cake:

Chocolate custard cream

The most delicious custard for Napoleon cake, in my opinion, is chocolate custard. I really love chocolate and whenever possible I always try to make chocolate cream for any cake. Time for this cream will take up to half an hour. If you do not want to wait for the cream to cool down on its own, you can put it in a bowl of cold water and, stirring, bring to the right temperature... Time will be cut in half.

Ingredients

• Milk - 1 glass.
• Potato starch or flour - 2 tbsp spoons.
• Chicken egg - 2 pcs.
• Sugar or powdered sugar- 1/3 cups.
• Butter - 50 gr.
• Chocolate - 100 gr.
• Vanillin - 2 gr.

Preparation

1. We heat the milk until warm, add starch or flour. Stir so that there are no lumps.
2. Beat eggs with sugar and vanilla in separate dishes using a whisk or mixer.
3. Combine both mixtures and mix well.
4. Add chocolate, broken into small pieces.
5. We put the mixture on low heat. Cook the cream until it thickens to the consistency of thick sour cream.
6. Remove the saucepan from the stove and leave to cool to room temperature.
7. Whisk the softened butter, mix with the cream and whisk a little more.

The light aroma of chocolate fills the kitchen. Immediately you imagine a picture with a slight touch of romance and nostalgia: you are at the burning fireplace, in a comfortable armchair. In the hands of a cup of hot chocolate. Nearby on the table is a saucer with your favorite delicacy. Warm and calm.

Everyone loves the homemade Napoleon cake, but its preparation takes a lot of time and requires significant physical effort when rolling out a large amount thin cakes, therefore, many do not dare to take on it. Although the recipe is quite simple: puff pastry is used for the base, and the cream for "Napoleon" is different.

Some housewives, in order to simplify their task, buy ready-made puff pastry. Of course, it cannot be compared with homemade one, but this is quite a good idea as to how to bake the Napoleon cake faster and easier. In any case, you will have to do the cream yourself, so we will consider several possible options.

Custard

It is believed that such a cream is best for this. gourmet cake... Exists different recipes based butter... But there are those in which this ingredient is not included. In addition, the cream can be prepared with or without eggs. Which one to choose to miss the Napoleon cake? Classic creamy cream is especially popular with many craftswomen.

Ingredients

Half a kilo of butter, a glass of milk, two glasses of sand, 4 eggs. As you can see, in order to prepare a cream for "Napoleon", you need very few products.

Our actions

Remove the oil from the refrigerator in advance, cut it into cubes so that it softens at room temperature. Grind eggs with granulated sugar, pour in milk, stir and put on low heat. Cook, stirring constantly, until boiling, but do not boil. Ready mix cool. When the butter has softened enough, start beating it, while adding in small portions boiled mixture to make it smooth thick cream for "Napoleon". Some custard recipes butter cream include flour but do not contain eggs. Lovers of vanilla aroma usually add this spice to the dish.

Other types of cream

This popular cake can be coated with more than just custard. All housewives have different preferences, so each chooses her own option, which her household loves.

Cream for "Napoleon" with condensed milk

For cooking, you need a can of condensed milk, 300 grams of butter and vanillin (0.1 g). The first step is to keep the oil out of the refrigerator. When it is soft enough, beat with the vanillin. Now continue to beat, gradually spreading condensed milk into the cream (take two tablespoons) until it ends. The result should be a thick lush cream... If desired, you can add chopped nuts to it, lemon juice, liqueur or cognac (a few grams).

Sour cream for "Napoleon"

In order to prepare it, you need to take 400 g fat sour cream, sugar about two hundred grams and 0.1 g of vanillin. Beat sour cream with granulated sugar until a thick homogeneous mass is obtained, and then add vanillin. It is recommended to add jam or nuts to such a cream.

Conclusion

Each cream for "Napoleon" is good in its own way. For example, custard has less moisture than sour cream or cream with condensed milk, so it soaks the cakes worse. At the same time, the cake with it turns out to be tender and crunchy.