Napoleon cake is one of the most popular desserts in the world. With slight differences, it can be found in Russia, France, Belgium, the Netherlands, etc. It is made from delicious puff pastry with a variety of creamy fillings.

Such an unusual name tried to explain in different ways. Some believe that it came from the triangular shape of the Napoleon, which resembled the hat of a French commander. Others argue that the name appeared on the day of the centenary of the expulsion of Bonaparte from Russia, when such a cake was first prepared for the celebration.

Actually, the whole secret of a delicious "Napoleon" lies in the right cream. There are a lot of recipes for it, but there are also general cooking trends.

Classic cream is prepared on the basis of butter, sugar and milk. At the same time, the milk is brought to a boil, so the cream turns out to be custard and very tender. Everyone chooses the amount of sugar according to their taste, so the cake becomes a real treat for the sweet tooth. For a more airy consistency, you can add fat sour cream or cream to the recipe.

The easiest way to make Napoleon cream is to use condensed milk. To do this, you just need to buy a jar of condensed milk and mix it with softened butter.

You can diversify the cream by adding walnuts or almonds, cocoa or berry puree. Vanillin, vanilla sugar and lemon zest are also used for flavor.

Cakes for "Napoleon" are smeared with still warm cream. They can also decorate the cake on top with a pastry syringe.

Gentle and sweet cream that does not require extra time and effort. To make it fragrant and fragrant, vanillin is present in the recipe. If desired, it can be replaced or supplemented with lemon zest.

Ingredients:

• 1 liter of milk;
• 0.5 kg of sugar;
• 100g flour;
• 8 eggs;
• 1 pack of butter;
• Vanillin.

Cooking method:

1. Pour milk into a saucepan and put on fire;
2. Carefully separate the proteins from the yolks;
3. Put the yolks in a deep bowl and beat, adding sugar;
4. Pour a bag of vanillin into the cream;
5. Pour flour and mix thoroughly;
6. Pour a little warm milk from a saucepan into a cup and add to the cream, stir;
7. When the remaining milk boils, pour the entire contents of the bowl into it;
8. Intensively stir the cream in one direction, touching the bottom with a spoon;
9. When the cream begins to boil, remove from heat and leave to cool;
10. Put the butter in a deep plate and soften with a spoon;
11. Pour the warm cream into a container with oil in several stages, constantly whisking with a mixer.

Interesting from the network

Condensed milk in itself is a delicacy loved by everyone, and for Napoleon you simply cannot find a simpler and more delicious cream! In this case, you can use both boiled and white condensed milk, depending on your own preferences. You can make the cake unusual and original by adding a little fresh strawberry puree to the recipe.

Ingredients:

• 200g butter;
• 200g condensed milk;
• 1 glass of walnuts;
• 1 sachet of vanilla sugar.

Cooking method:

1. Soften the butter and beat with a mixer until a homogeneous mass is obtained;
2. Add condensed milk in small portions (2-3 tablespoons each), continuing to beat the mixture;
3. Transfer the cream to a saucepan, heat a little and beat again;
4. Peel the nuts and add to the cream;
5. Pour out a bag of vanilla sugar, mix thoroughly.

The cream is very light and airy, but only with the right choice of sour cream. It must be fresh and quite oily (20-30%), otherwise it will not whip. With this cream, you can not only smear the cakes, but also decorate the cake on top.

Ingredients:

• 500g sour cream;
• 3 glasses of milk;
• 2 tablespoons starch;
• 3 eggs;
• 1 cup of sugar;
• 2g vanillin.

Cooking method:

1. Cool 1 glass of milk and pour into a deep bowl;
2. Dissolve starch in milk
3. Add sugar and eggs to a common plate, beat;
4. Pour the remaining 2 cups of milk into a saucepan and boil;
5. Slowly add hot milk to the rest of the ingredients, constantly whisking the mixture;
6. Pour the resulting mass back into the pan and boil again, stirring vigorously;
7. Remove the pan from the heat and pour the vanillin into the cream;
8. Allow the cream to cool to room temperature;
9. Add sour cream and stir again.

Now you know how to make cream for the Napoleon cake according to the recipe with a photo. Bon Appetit!

The Napoleon cake is a unique confection that has become a favorite dessert for generations. Every culinary specialist knows that a lot in his preparation depends on the cream. How to cook a delicious cream at home, professionals will tell you:

• In order for all the components to better and faster connect with each other, it is better to add milk gradually, starting with a small portion. The same applies to the process of adding flour and mixing cream with butter;
• For sour cream, it is very important that the sour cream is oily. If this is not at hand, then you need to drain the whey from liquid sour cream, or add a cream thickener;
• Vanillin or vanilla sugar can be added to the cream for flavor. You need very little vanilla, otherwise the cake will be bitter.

Napoleon is perhaps the most popular cake. The peculiarity of the cake is that not every custard is suitable for Napoleon. Therefore, you should always know several recipes for a suitable cream in order to diversify the delicacy 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 prepare a 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 - a bag.

Step by step cooking method:

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

1. Sift the flour into the prepared container and add sugar, not forgetting the vanilla sugar.
2. We drive in three chicken eggs and carefully mix the mixture with a fork or whisk, making sure that no lumps form.
3. Pour the milk into the cream in a thin stream while continuing to whisk. We should get 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, we 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 tender and shiny.

Little trick. If during cooking you could not avoid lumps of flour, do not be discouraged, all is not lost. All you need is to rub the mixture through a fine sieve, and you will get a homogeneous, 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 with you, and if the dough is essentially the same, then the Napoleon cream 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 tender and incredibly tasty, and a light note of rum will bring us memories of distant lands 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 corn starch into the resulting foam (it is advisable to sift it before to avoid lumps) and lemon zest.
3. The second half of the sugar is dissolved in milk with vanilla. We put the saucepan on low heat and, stirring constantly, heat the milk.
4. Add the egg mixture to the warm milk and, without ceasing to stir the cream, bring it to a boil.
5. After the appearance of the first bubbles, remove the mass from the heat and let it cool slightly.
6. Add rum to warm cream and mix thoroughly.

Cream with boiled condensed milk

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

We take the following products:

• Milk - 0.5 l;
• Condensed milk - a bank;
• Sugar - 3 table. l.;
• Butter - packaging;
• Flour / starch - 5 tbsp. l.

Cooking:

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

Cream on yogurt and honey

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

Let's try!

We will need:

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

We prepare the cream according to this recipe:

1. Beat milk and yogurt with yolk and honey.
2. We put the mixture on the fire, stirring thoroughly.
3. We bring the cream to a thickening, then remove from heat and let cool.
4. If you want to make the cream more tender, add butter of your choice.
5. We add additives. We also decorate the finished cake with the chosen addition.

Cream for "Napoleon" with nuts

A new take on a traditional recipe. Rest assured, you will be surprised by the result.

We take the following 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 there, add vanillin, sugar and starch.
2. We drive in the eggs and beat everything thoroughly with a mixer until a fluffy mass is formed.
3. Heat the rest of the milk in a heavy bottomed saucepan.
4. In warm milk in a thin stream, constantly stirring, pour the previously prepared mixture with starch.
5. Making sure that the mixture does not burn, 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 the cream to the cold mixture and beat everything thoroughly with a mixer.
8. At the end, add chopped walnuts 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 amount.

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 - 1 piece (you can use more, focus on your taste).

Cooking steps:

1. In a saucepan with a thick bottom, break the eggs, pour out the sugar (leave 50 g per cottage cheese), pour in the vanillin and flour. Beat the resulting mixture with a mixer at medium speed.
2. Pour the milk in a thin stream, beating the cream along the way so that no lumps form.
3. We put the mixture on a 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 cottage cheese with banana thoroughly with a blender.
8. We apply the cream in this way, cake - custard - cottage cheese-banana mixture.

sour cream

So tender 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 - a bag;
• Flour - 4 tbsp. l.;
• Butter - a 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, while actively stirring, pour in the previously prepared mixture of milk and flour.
4. Without stopping to interfere, cook the cream for about five more minutes.
5. Let the cream cool down.
6. Meanwhile, beat the butter until fluffy and airy.
7. Add butter to the cooled cream.
8. And the last stage - slowly, spoon by spoon, add sour cream to the cream, while whisking everything with a mixer.

Cake napoleon recipe

According to one version, the Napoleon cake recipe was developed during the 2nd French Empire (1852-1870) almost by order of Emperor Napoleon III in honor of his uncle, Napoleon Bonaparte. Napoleon (French mille-feuilles) - puff cake or cream puff. Prepared from puff pastry with a cream lining. In different countries, this cake is called differently: in France and Italy - millefeuille, in the USA - Napoleon, in the UK - cream slice. Once upon a time, when I was a child, I was taught how to cook a Napoleon cake. The recipe is generally unpretentious, if desired, you can add prunes, but it has been tested more than a dozen times. Napoleon cake is one of the best homemade cakes, and, for sure, every housewife has her own Napoleon recipe. The cake, in addition to taste, has a number of other advantages: in accordance with the Napoleon recipe, it is low-fat, if made with custard, does not require a lot of time to make, and, which is also important, cake layers can be baked a few days before the celebration, and in The right moment is just to prepare the cream and smear the cake. Napoleon is a cake among cakes, it is not for nothing that he is called the great commander.

To prepare Napoleon, cakes made from puff pastry should be smeared with cream 5-6 hours before serving. If the dough is not puff, but there are 8-10 pieces of cakes, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to soak in the cream.

There are several recipes for Napoleon. Cakes made according to any of the recipes below can be smeared with custard or butter cream, each individually or in turn, spreading one cake with custard and the next cake with butter cream. If you grate lemon zest on a fine grater into any cream, then the Napoleon cake will acquire a very pleasant aftertaste and aroma. So, how to make cakes?

Ingredientsnapoleon cake:

5 cups flour
- half a kg of margarine
- glass of water

For creamnapoleon cake:

250 g butter
- glass of sugar
- egg
- 0.5 cans of condensed milk
- 6 tbsp. spoons of boiled milk

Cooking cake Napoleon:

We chop flour and margarine until a homogeneous mass is obtained, add water and continue to chop until a dough forms. Divide the dough into several parts, put in the refrigerator for about an hour. We form several large layers of dough and bake them in the oven until cooked. We cool the cakes, coat them with a pre-prepared cream, sprinkle the top cake with crumbs.

1 pack of margarine, 2 tbsp. flour,

Chop everything together with a knife.

Break 2 eggs into a glass, a little salt, 1 tbsp. vinegar, chop everything, if there is no liquid half a glass, then add water.

Add the contents of the glass to the dough and chop until a homogeneous mass is formed. Divide the dough into 7 cakes.

Custard for Napoleon.

0.5 liters of milk,

2 l. flour,

0.5 kg. Sahara,

100 gr. butter,

4 egg yolks beaten with sugar

Cake "Napoleon" is one of the best homemade cakes, and, for sure, every housewife has her own recipe for "Napoleon". The cake, in addition to taste, has a number of other advantages: in accordance with the Napoleon recipe, it is low-fat if made with custard, does not require a lot of time to make, and, which is also important, cake layers can be baked a few days before the celebration, and at the right time, just prepare the cream and smear the cake.

To prepare "Napoleon", cakes made from puff pastry should be smeared with cream 5-6 hours before serving. If the dough is not puff, but there are 8-10 pieces of cakes, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to soak in the cream.

There are several recipes for "Napoleon". Cakes made according to any of the recipes below can be smeared with custard or butter cream, each individually or in turn, spreading one cake with custard and the next cake with butter cream. If you rub lemon zest on a fine grater into any cream, then the Napoleon cake will acquire a very pleasant aftertaste and aroma. So, how to make cakes?

Cake napoleon recipe

Products for the test: 200 g butter or margarine, a spoonful of vodka, 1/2 cup water, 2 cups flour, a pinch of salt

To prepare the dough for the Napoleon cake according to this recipe, pour vodka into a glass filled with half boiled water, add salt and stir everything. Sprinkle the desired amount of flour on a cutting board, cut the butter or margarine from the refrigerator into pieces and chop until crumbs form. Then collect the crumbs in a slide, make a funnel and gradually pour in the liquid from the glass, continuing to chop until a dough forms.

Put the finished dough in the refrigerator for 2 hours, then divide into 4 parts and roll out a layer 3-5 mm thick from each. The number of cakes depends on the size of the mold or baking sheet. If the shape is small, then 5-6 cakes can be made.

puff pastry napoleon cake

Products for the test:

According to this dough recipe for Napoleon cake, make two doughs: one - 200 g of soft margarine and 1 glass of flour, the other - 1 glass of sour cream and 1 glass of flour.

Pour flour thickly on a cutting board, put sour cream dough and make cuts on it. Roll out the dough and four sides with an envelope. In the middle of the envelope, place the margarine dough, rolled out on a board to the desired size. Close the butter dough with the sides of the sour cream envelope and begin to roll out this layer, pinching the edges. There should be a lot of flour on the board so that the dough does not stick to the board anywhere.

This stuffed layer is rolled out from the middle so that voids do not form in the sour cream dough around the edges. After rolling the dough into a rectangle 10 mm thick, fold it four times, cover with a napkin and let stand for 5 minutes, then roll the dough into a rectangle again (you need to roll it from the middle to the edges and from the edge to the middle) and fold it four times again. Do this 4 times to get many layers.

When the dough is rolled out for the last time, fold it so that you get a bar and cut it into pieces according to the number of cakes. This amount of dough will make 6 cakes in the usual form and 4 cakes the size of a baking sheet. After you have marked and cut the bar, cover it with a napkin and take it out in the cold for 2 hours. After that, you can start making cakes. Sprinkle the cutting board generously with flour and place one part of the dough as the dough lay in the refrigerator on a plate, without turning over, otherwise the puff will be broken. Roll out the dough to the desired size. Lubricate the form or baking sheet with margarine and put the layer on a hot baking sheet or form so that the dough “runs” less. It is necessary to prick the entire surface of the dough with a fork along and across. Putting the dough into the form, lift it a little on board - the dough in the oven will definitely “shrink”, and after baking, the size of the cake will be equal to the size of the bottom of the form. The cakes are baked in a hot oven until golden brown. Handle the cakes with care as they are very fragile.

Cake puff Napoleon

Products for the test: 100 g creamy margarine or butter, 150 g sour cream, 1/2 cup granulated sugar, 2 eggs, 2.5 cups flour.

To prepare the dough for "Napoleon" according to this recipe, grind eggs with sand, put soft butter or margarine, continuing to rub until smooth, then put sour cream, stir it with the mass and add 2 cups of flour (previously sifted). Mix the flour with the mass, add the rest of the flour by a tablespoon, kneading the dough. From the finished dough, make a bar and divide it into 7-8 parts for large cakes (on a baking sheet) or 9-10 for a regular form.

Roll out the dough for cakes thinly. Grease a mold or a baking sheet slightly heated in the oven with margarine, put the rolled dough and prick it with a fork along and across the cake. The rolled dough, as we have already mentioned, is conveniently transferred to a baking sheet by winding it on a rolling pin. Stroke the rolling pin and the surface of the dough with a hand “dipped” in flour. Spreading the rolled cake on a baking sheet, roll it off the rolling pin.

The cakes are baked in a hot oven for only 8-10 minutes, so be careful not to burn them.

Cake layers prepared in this way are best lubricated with custard. Do not apply a lot of cream on the cake - it will soak the cakes, the cake will become “wet”, and this will worsen its quality.

napoleon cake classic

Products for the test: 200 g creamy margarine, 1 cup sour cream, 2 cups flour.

Pour flour on a cutting board, cut margarine from the refrigerator onto flour and chop with flour until crumbs form. Add sour cream to the crumbs, continuing to chop. Make dough. If the dough sticks to your hands, add some flour to the board and knead it. Form a bar from the dough and make cuts on its surface with a knife, indicating the number of cakes. Put the dough on a plate, cover with a napkin and take it out in the cold for 1.5-2 hours, after which you can roll out the cakes.

With this method of preparing dough for the "Napoleon", the cut off part can be turned over and rolled out on either side. From this amount of dough, 4-5 large cakes and 5-6 ordinary ones are obtained.

Products for the test: 350 g creamy margarine, 2 cups flour with top, 1 egg, 1 teaspoon vinegar, 1/2 teaspoon salt, 1 cup cold boiled water.

Sprinkle flour on a cutting board, finely chop margarine from the refrigerator and chop until crumbs form. Pour a raw egg into a glass, stir it up, add a teaspoon of vinegar, put salt, mix, adding cold boiled water to the brim and stirring so that the liquid in the glass is homogeneous. Pour the liquid from the glass a little into the crumbs, continuing to chop until a dough forms.

Divide the finished dough in the form of a bar into 5-6 parts for large cakes or 7-9 for small ones. Take the dough out in the cold for 2-3 hours, after which it can be rolled out.

Napoleon Cake Cream Recipes

For a layer of cakes, use custard or butter cream, or both at the same time.

Custard Ingredients: 1/2 liter of milk, 3 eggs, 1 cup of granulated sugar, 100 g of butter, 2 tablespoons (with top) of flour, vanillin.

Ingredients for Butter Custard: 2 cups of milk or cream, 1 cup of granulated sugar, 3 eggs, 2 tablespoons (with a small top) of flour, vanillin (at the tip of a knife), 50-70 g of butter.

To prepare the cream, pour the milk into an enamel saucepan with a heavy bottom and put it on a small fire. While the milk is heating, grind the eggs with sugar until the mass becomes homogeneous, then put the flour into this mass and stir it so that there are no lumps. Pour hot milk in small portions into the mass, stirring constantly.

Put the saucepan with the mass on a small fire and stir all the time so that the cream does not burn, and the flour is brewed without lumps. You need to stir the cream not with a spoon, but with a wooden spatula: it fits more tightly to the bottom of the pan. When the cream thickens to the desired consistency, remove it from the heat, add the butter and stir the cream until the butter melts. Let the cream cool down and only then put the vanillin.

Custard without vanillin is not as aromatic, although its nutritional value remains unchanged. You can put lemon or orange zest in custard or grate chocolate.

Oil cream products: 300 g butter, 1 can of condensed milk with sugar, vanillin.

To make buttercream a few hours in advance, take the butter out of the refrigerator to make it soft. Beat soft butter with a mixer until fluffy. Then, without stopping whisking, you need to add 1-2 tablespoons of condensed milk with sugar (condensed milk should also be at room temperature).

The cream is whipped until the entire portion of condensed milk is used, and the mass becomes homogeneous and plastic.

If the cream becomes pockmarked while whipping, warm it up slightly and beat again.

After the cakes are baked, the cream is prepared, both are cooled, you can spread the cakes and decorate the cake. Before brushing the cakes with cream, use a sharp knife to cut off any excess dough from the main size of the cake. This mainly applies to large cakes that were baked on a baking sheet. Cakes baked in a mold will have less waste. Grind these scraps or waste - this will be the powder for the cake. After you have smeared all the cakes with cream, you also need to grease the ends of the cake on all sides with cream, and sprinkle the cake with powder on top.

If the cakes are not very even, grease them with cream and let stand for 2-3 hours, then cut a narrow strip around the entire perimeter of the cake with a sharp knife - the cake will become even, and then spread the cream on the ends of the cake.

Bon Appetit!

Napoleon custard cake

There are many options for making this cake - from quick, using ready-made puff pastry or baking 4-5 non-puff cakes, to long and meticulous - with hand-rolled homemade puff pastry. I suggest a middle ground - this recipe is not the fastest, but not as boring as it might seem at first glance. I would say that it is the most common among Napoleon lovers. So, Monsieur Napoleon!

Ingredients:
For test:
2 eggs
300 g butter
6 cups flour (cup = 200 ml)
4 tbsp. l. vinegar
300 ml water
For custard:
5 yolks
1.5 l. milk
3 art. l. starch
300 g sugar
vanilla to taste
Pour the flour on the table, add room temperature butter there and chop it all into a small homogeneous crumb (I just rubbed it with my hands).
We make a recess in a pile of crumbs and begin to gradually add eggs, vinegar and water there.
Knead into a smooth smooth dough.
We put it in a bowl, cover with cling film and put it in the refrigerator for an hour and a half to two. Then take out and divide into 16 equal parts.
Let's start rolling. First you need to choose the shape by which we will level our cakes. I took an ordinary bowl so that its diameter was less than the diameter of the dish on which the cake would fall (in the end it was not a dish at all, but oh well). Next, we decide on the rolling method - either we roll out the cakes directly on the baking sheet, or we do it on a table sprinkled with flour, and then we transfer the cake by winding it on a rolling pin. I went the other way - each time I took a piece of foil, rolled it out and pierced the cake (2 mm thick).
We bake cakes in preheated to 250 degrees. oven until slightly golden (this takes about 5-7 minutes per cake) and put on a plate. If a couple of cakes failed - crumbled, for example - do not be discouraged. We will use them to sprinkle the finished cake.
Between baking cakes, prepare the cream. To begin with, in a saucepan, we begin to boil milk without one glass. While it boils, mix the yolks with a glass of milk, vanilla, starch and sugar.
Pour this filling into boiled milk and cook, stirring constantly until the mass thickens. Then remove from heat, stir for another 3 minutes. Now the cream needs to be cooled. It is not worth leaving it to the will of fate - a film forms on the surface, which, when mixed, will worsen the consistency of the cream. Experienced advise to pour the cream into the mixer bowl and leave to spin at minimum speed. As an option, pour the cream into a wider bowl, which we will then place in a larger container with cold water and cool, stirring by hand. In general, something like this
When the cream has cooled, we begin to coat the cakes with it. We smear generously, about 2-3 tbsp. spoons on the cake (Do not forget to leave a couple of the most unsuccessful cakes for crumbs). We leave our unsightly “Napoleon” in this form for a couple of hours so that the cakes are soaked and settled.

Then we level the protruding edges with a sharp knife, coat the cake with the rest of the cream on all sides and sprinkle it with crumbs.
Let it completely soak for 4-5 hours.
Happy tea!

Custard for a cake is exactly that delicacy, the delicate taste of which has been familiar to us since childhood. Until now, it reminds us of the taste of all kinds of cakes, eclairs, baked nuts, puff pastry, many types of ice cream and, of course, the Napoleon cake. Today, both experienced confectioners and many housewives often deal with homemade custard. It can rightly be called amazingly tasty and versatile enough to complement and impregnate various types of sweets. However, in order for your cream to be tasty and have the right consistency, you must definitely know the recipe and know all the intricacies of its preparation.

To properly prepare a delicious classic custard, which is perfect for filling various cakes, as well as eclairs, custards and nuts, you will need:

• Milk of any fat content (1 liter);
• Granulated sugar or powdered sugar (140-160 grams);
• Wheat flour (40-55 grams);
• Yolk (3-4 pieces);
• Vanillin (2 grams).

How to cook:

Boil milk over medium heat. Meanwhile, in another bowl, carefully combine the egg component with granulated sugar or powdered sugar, and then send the vanilla there as well. Lather the egg mass as it should, to completely dissolve the sugar. While beating with a mixer, gradually add the sifted flour. Make sure the consistency is fluffy and without lumps..

The next step is to slowly add the boiled milk to the egg and flour mousse. Put it on a slow fire and without stopping stirring, gradually bring it to a boil. At the same time, it will become thick before our eyes and will really look like a cream.

Once completely cooled, your mousse is completely ready to serve. The classic custard recipe makes a variety of sweet pastries and layer cakes. Good appetite.

Custard for cake Napoleon

Agree that there is hardly a person who does not like Napoleon cake. This is the most beautiful airy dessert soaked in delicious custard. Probably, many will be interested to know how to make custard at home for such a delicious and desired dessert.

To prepare it you need:

• Milk (400 ml);
• Wheat flour (65 grams);
• Butter (235 grams);
• Sugar or powder (325 grams);
• Vanillin (2-3 grams).

How to cook:

Take half the milk at room temperature and combine with flour. Beat well using a whisk or mixer. Boil the other half of the milk over medium-high heat, while stirring without stopping.

Add milk, whipped with flour and vanilla to the boiling mass. When you notice a distinct thickening, remove from heat and place in a cool place to cool. Beat room temperature butter with granulated sugar or powdered sugar until smooth.

Place the butter mousse over the cooled cream and stir well. Your Napoleon cake cream is completely ready to use.

Other Popular Custard Recipes

In addition to the classic recipe for the Napoleon cake, there are a large number of other delicious recipes. Below are the most popular and the best of them.

Custard for honey cake

Any sweet delicacy will become much tastier if you add it with a delicious cream. The adored honey cake is also no exception, since this is a real field for culinary experiments and all sorts of experiments. As a rule, a classic honey cake is soaked in an elementary simple protein or sour cream. But since you have tried all the familiar variations, you can use one of the most popular and beloved by the public options for honey cake cream.

To do this, take:

• Milk (670-730 ml);
• Sugar (210 grams);
• Wheat flour (50-75 grams);
• Cow butter (55-65 grams);
• A pinch of salt;
• Vanillin.

In a dry, well-heated pan, fry the flour until golden brown, stirring constantly, as it burns quickly. In a saucepan, heat half of the milk, and beat the second with the toasted flour until an even mass without lumps. When the mass has acquired a lush texture, add it to the rest of the milk. While everything is heating on the stove, add salt, sugar and vanilla.

When your cream starts to boil, it will become noticeably thick. Move it off the stove to a cold place. It should cool to a temperature of 25 ͦС, only then add butter to it. Your custard for the honey cake is ready, it remains to prepare the cakes.

Protein Custard

There is hardly anyone who, as a child, did not like snow-white baskets with amazing protein cream that simply melted in your mouth. But this snow-white yummy can be prepared with your own hands at home. very simple.

To do this, stock up on the following components:

• Egg white (2 pcs.);
• A pinch of salt;
• Sugar or powder (145-155 grams);
• Water (53 ml);
• Lemon juice (a couple of drops);
• Vanillin.

Place sugar and water in a prepared saucepan with a thick base, bring to a boil and reduce heat, let the syrup boil. In the meantime, you need to combine the proteins with salt and diligently beat until fluffy. To check their readiness, you need to turn the bowl over and, if they remain in place and do not begin to flow out, then they are completely ready for use.

In order to check the readiness of sugar syrup, you need to drop one drop of it into cold water, and if it does not dissolve, but turns into a ball, then it is completely ready. Pour the boiling syrup into the protein mousse in a thin stream and whisk continuously with a mixer for about 12-16 minutes, prepare your protein cream. As you can see, there is nothing complicated in its preparation. Your butter-free custard is absolutely ready. This protein masterpiece has a rather rich purpose, on its basis you can make all kinds of flowers, layer cake layers with it, decorate cakes, stuff eclairs, tubes, and more.

Custard with cottage cheese

There is another wonderful recipe using cottage cheese. This light cottage cheese mousse, which has an amazing taste and aroma, is perfect for all kinds of sweet dishes, as a filling or sauce to complement the taste. It is easily used for filling various sweet pancakes or soaking cakes. Let's quickly analyze the step-by-step recipe for custard with cottage cheese and find out how to cook it correctly.

Take the following ingredients:

• 200-220 grams of fresh cottage cheese;
• ½ liter of milk;
• 150-180 grams of sugar;
• 50-65 grams of wheat flour;
• 180-220 grams of butter;
• Vanillin.

Step by step cooking process:

Step 1. Combine milk with flour and beat thoroughly, breaking up lumps. Then put the milky-flour liquid on the fire, boil to an extremely thick consistency and refrigerate;

Step 2. Combine soft butter with sugar and thoroughly foam everything with a mixer;

Step 3. Thoroughly grind the cottage cheese to small grains;

Step 4. Gently, slowly, add cottage cheese, vanillin and whipped mixture to the cooled milk mass;

Step 5. Mix everything well and refrigerate.

Your curd cream is ready to use. Happy tea.

Custard without eggs

It is also possible to make a custard without one of the main ingredients for brewing it - eggs. After all, it happens that this ingredient simply does not appear in the refrigerator, or for some reason you cannot eat chicken eggs, then this recipe will be just a godsend for fine sweet lovers. Even without the content of the egg component, it will be no less wonderful.

For cooking, stock up on the following products:

• Milk (630-660 ml);
• Cow butter (190-210 grams);
• Sugar (200-230 grams);
• Starch (25-30 grams);
• Vanillin (to taste).

Take 130-160 ml of milk and mix with starch. Diligently chop everything with a blender to avoid all sorts of lumps. Boil the remaining ½ liter of milk and mix with the mass of starch, and then send it back to the stove. For several minutes, boil your milk mass until thick and add sugar and vanillin. Cool it with a container of cold water and only then add the whipped butter. Your custard cream without testicles is ready. Enjoy its delicate taste.

Custard with condensed milk

Probably, it happens to everyone when you really want something tasty and sweet for cookies, or the cooked cake seems a bit dry, then custard for a biscuit can be a pleasant and rather unexpected discovery. And to do it, all you need is:

• Milk (235-255 ml);
• Condensed milk (450 grams, can be boiled);
• Sugar sand (20-30 grams);
• Heavy cream (210 ml);
• High-grade flour (55 grams);
• Vanillin (by eye).

Take a small portion of milk (70-75 ml) and combine with flour, beat well until a homogeneous consistency is obtained. Then dissolve the sugar in the remaining milk and continue to simmer. Add the flour mass there and, stirring, bring to a boil. If you are afraid of burning, cook in a water bath.

After removing your treat from the stove, add condensed milk to it, mix well and leave to cool. In the meantime, take care of the cream. Beat them to steep peaks and also send them to the cooled milk mass. Your custard in milk with the addition of condensed milk is absolutely ready. You can start using it.

Custard chocolate cream

We bring to your attention chocolate custard, which is perfect for soaking and filling various cakes and pastries (tubes, croissants, eclairs). And what wonderful thin pancakes with chocolate custard are obtained.

This is a very quick and easy recipe both in preparation and in the availability of the products used.

Take for its execution:

• Milk (330 ml);
• Cocoa (25-35 grams);
• Egg (1 pc.);
• Butter (95 grams);
• Sugar (1/2 cup);
• Wheat flour (45-50 grams);
• Vanillin (2-3 grams).

In a medium-sized saucepan, carefully rub the egg with vanilla, sugar and flour. After that, send 25-35 grams of cocoa to them and mix everything well until a thick homogeneous mass. Place the butter in the prepared glass dish for the finished chocolate cream so that it warms up properly and becomes soft. Milk must be combined with egg-flour mass and cocoa. Place over low heat and, stirring constantly, bring to a state of complete thickening.

After that, everything must be cooled down properly. If it retains a little heat, then your butter may start to heat up and melt when added, and it will be extremely difficult to whip it afterwards. The butter, heated to room temperature, must be beaten until fluffy and, you guessed it, added to the cooled custard mass.

The result is a delicious homogeneous brown cream. If your mousse is a bit runny, put it in the fridge for another 15-20 minutes. Thanks to this, it will thicken and will be easier to apply to all kinds of cakes or biscuits. As you can see, it was not at all difficult to prepare a custard with a light chocolate flavor.

Easy Microwave Custard

Custard recipes can be listed for a long time, but all of them are united by a certain number of ingredients and an indescribable delicate taste and aroma. But there is still one unpleasant moment - this is when the boiling process begins and there is a possibility of burning.

To prevent this from happening, you need to carefully monitor this process, without ceasing to stir your brew. Or you can cheat a little and cook the same recipe using the most useful device in the household - a microwave oven. And it only takes 5-6 minutes to do this.. Don't believe? You are welcome. Check it out!

To do this, take:

• Milk (235 ml);
• Sugar (30-40 grams);
• Egg yolk;
• High-grade flour (15-20 grams);
• Vanillin.

Combine all the ingredients in a microwave-safe bowl, mix well and place in the microwave. After one minute has elapsed, pause and stir again. Do this maneuver five or six times. After 5-6 minutes, your cream will have completely thickened and is ready to use. Of course, you will have to stir in the same way as in cooking on the stove, but this process is much faster and, moreover, it completely eliminates the moment of burning.

Tips for making delicious custard

Check out some proven tips and tricks. How to make custard so that it does not disappoint you, but turns out to be truly tasty and magnificent:

1. You need to cook custard in a container with a double bottom, this will avoid burning, since such dishes heat up evenly compared to any others;
2. To prevent your sweet mass from curdling during cooking, it is recommended to cook it not on a gas burner, but in a water bath;
3. Replace the aluminum stirring spoon with a silicone or wooden one;
4. While mixing everything during cooking, use a spatula to make movements that visually resemble the figure of eight. This trick will help the entire liquid to warm up evenly and will not allow the middle to burn;
5. To make your custard light and airy, you need to pass it through a strainer. Thus, he will be saturated with oxygen and will be doubly lush and obedient;
6. In recipes where there are chicken eggs, it is recommended to use only the yolks. Thanks to them, your cake mousse will be rich in taste and color. And proteins only threaten to curl up when boiling;
7. The classic recipe for custard in milk can be varied with many other ingredients if desired. It can be all kinds of berries, chocolate, cottage cheese, orange or lemon peel, raisins, cocoa, nuts, etc.;
8. The less liquid you use, the thicker your custard will be. If it turned out to be very liquid, put it on a small fire and, stirring, add one yolk;
9. To determine readiness, place a spoon inside and if it evenly envelops it, then it has reached full readiness;
10. If you want a rapid cooling, and it is strictly forbidden to put warm foods in the refrigerator, then immerse the saucepan with the contents in a prepared container with cold water or ice.

Now, guided by these simple recipes and recommendations for preparing delicious custard in a wide variety of interpretations, you will definitely find the very one of your recipe that will delight your family and friends.

In this recipe, we will talk about making a delicious custard for the well-known Napoleon cake according to the classic recipe.
"Napoleon" is a cake loved by many from the Soviet era, when many recipes appeared that have become "folk" today: from simple products, but very tasty. Yes, you will have to spend time preparing it (about 4-5 hours), but the excellent result is worth it. And one of the most important moments in cooking Napoleon is the preparation of custard, which will be discussed in this recipe. Without cream, Napoleon is not Napoleon, and therefore we will tell you how to make its classic version with all the known and beloved taste.

NAPOLEON'S CUSTOMER RECIPE

Ingredients

• 1 liter of milk
• 300 g sugar
• 250 g butter
• 3 eggs
• 3 tbsp flour
• 1 sachet vanilla sugar

How to make custard for Napoleon cake:

Pour flour with sugar into a stainless steel saucepan with a thick bottom with a volume of about 1.5 liters. Mix flour and sugar, beat in 3 raw eggs, add vanilla sugar and mix everything with a fork until smooth so that there are no lumps.

Pour 1 liter of milk into the mixture, continuing to mix everything - the solution should be homogeneous. Put the cream to cook on low heat, heat with continuous stirring - the flour should boil, but not burn.

Boil the cream until it begins to boil - the appearance of the first bubbles, immediately remove from heat. Cool the cream in a quick way: if it is winter, remove it in the cold, if it is summer, put the pan in another larger container filled with cold water, stir occasionally with a spoon.

When the cream has cooled to room temperature, add softened butter to it, mix until it is completely dissolved. The cream is ready, good luck!

Friends, how do you prepare custard for Napoleon cake - according to the same recipe, or in some other way? Share your favorite cream recipes with us in the comments.

VIDEO RECIPE FOR PREPARING CUSTOMER FOR NAPOLEON