Cake napoleon recipe

According to one version, the recipe for the Napoleon cake 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 grind until a homogeneous mass is obtained, 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.

Enjoy your meal!

Napoleon custard cake

There are many options for making this cake - from quick, using ready-made puff pastry or baking 4-5 non-puffed 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!

Sometimes we want to treat ourselves to a homemade dessert, especially if a family celebration is planned. Napoleon layer cake has become a classic for such occasions. Cooking it is not easy, you have to spend a lot of time. To make the dessert delicious, you need to clearly follow the recipe for baking cakes and choose the right filling. Classic Napoleon cream is a great option for connecting the layers of the cake. Today you can find various recipes for its preparation. By choosing the right method, you will enjoy the wonderful taste of traditional sweets.

How to make a classic Napoleon cake cream

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

To create a Napoleon cake with custard, you can go the easy way - use store-bought puff pastry. Cooking it yourself is a more difficult task. Recipes with photos can be found on the Internet. Recommendations will help make your pastry a real masterpiece that any guest will love. The classic custard for Napoleon is the main condition for achieving a great dessert taste.

From flour, milk and eggs

This cream recipe for Napoleon will require the following products:

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

Cooking:

1. To mix the components, you first need to choose the right dishes. A suitable option is a saucepan with a thick bottom. The volume of the container should be at least 1.5 liters so that the cream does not spill when mixed.
2. Pour flour and sugar into a saucepan to mix. Break the eggs into the resulting mass, add vanilla sugar, mix everything so that no lumps appear.
3. Pour milk into the resulting cream base, stirring constantly, so that the mass is homogeneous.
4. Bring the mixture to a boil over low heat, stirring constantly. Pay close attention to the flour: you need to prevent 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 periodically stir the mass.
7. After the cream mixture has cooled, add the butter, which must first be softened. Stir everything 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.

Cooking:

1. Butter must be softened and beat until a homogeneous mixture is obtained. For this, it is better to use a mixer.
2. Gradually add condensed milk (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. Nuts need to be crushed and added to the finished base during whipping.
5. Pour vanilla sugar, mix everything well.

With cream

Cream for a cake without butter 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.

Cooking:

1. Heat the milk until it starts to boil, then leave to cool.
2. Separate the yolks and proteins, beat the yolks with sugar until a fluffy creamy mass is formed.
3. Without stopping the beating process, add milk to the eggs.
4. Place the resulting mass on a medium fire and cook until it thickens.
5. Remove the boiled cream from the stove, cover with cling film and cool.
6. Whip the cream to form a peak, mix it with a spoon to the total mass.
7. Place the resulting filling in the refrigerator.

eggless custard recipe step by step

• 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 the unclaimed liter of milk with flour. The resulting substance must be introduced gradually into heated milk with sugar. This must be done while constantly stirring, otherwise lumps may form.
3. Wait for the mixture to boil. With the appearance of a few bubbles on the surface, turn off the stove.
4. Leave the filling to cool. By consistency, it will resemble a thick porridge.
5. When the mixture has completely cooled, add the butter that needs to be softened beforehand, beat everything together to make a custard butter cream.

Video: classic custard recipe for Napoleon

It's no secret that the taste of a cake depends not only on the quality of the cakes, but also on the choice of cream.

Today we offer three cream options for everyone's favorite "Napoleon".

You already have 3 cream recipes for Napoleon. Now it's up to the little things!

1. Classic Napoleon cake cream

Products:

1. Butter - 1 pack.

2. Condensed milk - 250 ml.

4. Nuts (preferably walnuts) - 250 gr.

How to make a classic Napoleon cake cream:

Beat soft butter with a mixer until smooth.

Gradually add condensed milk to the resulting soft mass, continuing to beat. This will make the impregnation soft and airy.

Add chopped walnuts and vanilla sugar to the warm mixture to give the cream a delicious taste.

Be sure to beat the contents of the pan again until a homogeneous consistency.

Nut cream for cake Napoleon with condensed milk is ready, it remains only to cool it to use it for soaking the cakes.

In the same way, you can cook a sweet version - cream with boiled condensed milk for Napoleon, replacing the main product with boiled milk.

2. Custard for Napoleon cake

Products:

1. Whole milk - 500 ml.

2. Flour - 150 gr.

3. Vanilla sugar - 15-20 gr.

4. Butter - 1 pack.

5. Condensed milk - 250 ml.

How to make custard for Napoleon cake:

Mix milk with flour using a whisk or mixer. To avoid lumps, the bulk component must be added gradually.

Add the sweetener and let the mixture simmer over a fire for five minutes. When the time is up, you need to turn off the gas and leave the mass to cool.

Lay out a piece of soft butter. At this stage, it is important to prevent a strong softening of the added product, otherwise it will not work to beat the mixture to a homogeneous mass.

Custard for Napoleon with condensed milk is almost ready, it remains to add the last element - condensed milk and beat the resulting mass again.

This will change not only the taste, but also the color and consistency of the finished product.

3. Cream with sour cream and condensed milk for Napoleon cake

Products:

1. Fatty sour cream - 500 gr.

2. Condensed milk - 300 ml.

3. Lemon juice - 10-15 ml.

4. Vanilla - 15 gr.

5. Cognac or rum - 25 ml.

How to make cream with sour cream and condensed milk for Napoleon cake:

The first thing to do is beat the sour cream until airy with a whisk or mixer.

Without interrupting the whipping procedure, you need to carefully add lemon juice, condensed milk and vanillin to give the cream a unique taste and sweet aroma. Impregnation for dessert is ready.

Enjoy your meal!

Everyone loves homemade Napoleon cake, but its preparation takes a lot of time and requires considerable physical effort when rolling out a large number of thin cakes, so many do not dare to take it on. 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, but this is quite a good idea on how to bake a Napoleon cake faster and easier. In any case, you will have to make the cream yourself, so we will consider several possible options.

Custard

It is believed that such a cream is best suited for this exquisite cake. There are different recipes based on butter. But there are also 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 cake "Napoleon"? 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 butter from the refrigerator in advance, cut it into cubes so that it softens at room temperature. Grind the eggs with sugar, pour in the milk, mix and put on a slow fire. Cook, stirring constantly, until boiling, but do not boil. Cool the prepared mixture. When the butter is softened enough, begin to beat it, while adding the boiled mixture in small portions to make a smooth, thick cream for Napoleon. Some custard buttercream recipes include flour but no eggs. Fans of vanilla flavor usually add this spice to the dish.

Other types of cream

This popular cake can be smeared 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 will 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 becomes soft enough, beat it, while adding vanilla. Now continue to beat, gradually putting condensed milk into the cream (take two tablespoons) until it runs out. The result should be a thick lush cream. If desired, chopped nuts, lemon juice, liquor or cognac (a few grams) can be added to it.

Sour cream for "Napoleon"

In order to prepare it, you need to take 400 g of fat sour cream, about two hundred grams of sugar and 0.1 g of vanillin. Beat sour cream with granulated sugar until a thick homogeneous mass is obtained, and then put 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 impregnates cakes worse. At the same time, the cake with it turns out tender and crispy.

The article offers you the best recipes for custard for soaking desserts, as well as the most popular cake in cooking - "Napoleon". Here you will find recipes for brewing with milk, cream, butter, egg yolks and even ice cream!

Custard is one of the classic recipes for making fillings in cakes, as well as impregnating cakes. Cooking custard is within the power of every housewife, it always turns out delicious. It does not require complex ingredients and everything you need can be found in any refrigerator.

Depending on the type of confectionery, you can always independently adjust the density of the dough, which is created by mixing flour or starch. The classic cream has no additives, but modern custard can be prepared on the basis of condensed milk, cream, even ice cream.

INTERESTING: Most often, custard is used to fill Eclair cakes and to impregnate the Napoleon cake, which is popular all over the world.

Classic brew recipe, ingredients:

• Butter (more than 70%)
• Milk (fatty)
• Vanillin
• Flour

Brewing:

The classic version of the custard for the cake "Napoleon"

Cream for Napoleon with condensed milk and butter: recipe with photo

Condensed milk is a favorite delicacy and confectionery additive in many desserts. You can also make custard from condensed milk, which will have a pleasant creamy taste and delicate sweetness. It is not necessary to add sugar to such a cream, since condensed milk already has enough sugar and an excess amount will simply spoil the taste.

By adding oil to such a cream, you will make the cream thicker and more dense, it will simultaneously soak the biscuit in the cake (or cakes), but also serve as a layer. If desired, you can also add cocoa in your preferred amount (a lot or a little) to such a cream to get a chocolate custard. The cream is thickened with condensed milk and butter, as usual, with flour.

You will need:

• Bank of condensed milk - 1 small (250-280 ml, choose condensed milk from natural milk, so the cream will be tastier).
• Butter (minimum 73%) - 1 pack (high quality oil).
• Milk - 0.5 cup (any fat content, but homemade is better)
• Flour - a few tbsp. (2-3 tablespoons, see the consistency)
• Vanillin or cocoa - add according to taste and preference

Brewing:

• Leave the butter at room temperature so that it becomes soft and easily mixed with condensed milk until smooth.
• After you mix the butter with condensed milk, put the dishes on a small fire and add milk (look at the thickness of the cream, you can add more milk) and mix thoroughly.
• Continue stirring with a whisk while the cream is on fire. Gradually add flour and after the last spoon turn off the heat. Wait for the cream to cool completely and only then use it to lubricate the cakes or fill the cakes.

Custard made with condensed milk

Cream for Napoleon with sour cream and condensed milk: recipe and photo

INTERESTING: This version of the cream is more saturated in taste, as it "hides" the sweetness of condensed milk and creamy saturation. To make the cream as tasty as possible, it is best to use home-made separator sour cream or the fattest store-bought one in the recipe. Just like any other cream, this recipe can be improved by adding vanillin or cocoa.

You will need:

• Sour cream 30% or homemade - 300 ml. (if you take sour cream with a lower percentage of fat content, the cream may turn out to be too liquid).
• Condensed milk - 1 can (250-280 ml, preferably from real milk).
• Vanillin or cocoa - taste
• Flour - a few tbsp. (look at the density of the cream and adjust yourself).
• Sugar - you can add a few tablespoons if the cream is not sweet enough to taste for you).

Brewing:

• Sour cream should be mixed with sugar, do it with a mixer or blender (nozzle "whisk"), so the sugar can completely dissolve, add vanillin.
• Then add condensed milk and mix thoroughly with sour cream.
• Put the dishes on low heat and, without ceasing to mix, mix in the flour, dissolving it thoroughly, avoiding lumps.
• When the cream becomes thicker, turn off the heat and wait for it to cool, then start soaking the cakes.

Cake "Napoleon", soaked in custard sour cream

Custard recipe in milk for Napoleon: recipe with photo

Cream for Napoleon cake, brewed with milk, is the most popular and classic recipe. Such a cream is easy to prepare, it has a pleasant liquid structure, which soaks the crispy cake well and makes it soft. To prepare the cream, of course, it is best to use full-fat homemade milk, as it has a richer taste, it is healthy and is a natural product.

You will need:

• Milk - 0.5 liters (depending on the amount of cream you need).
• Sugar - 150 g (adjust the sweetness of the cream according to your taste).
• Oil 73-80% - 1 package (pure oil without impurities of vegetable fats).
• Egg - 2 pcs. (it is advisable to use homemade eggs, as they have a rich taste and a pleasant yellow color).
• Flour - a few tbsp. (for cream thickness)
• Vanillin - 1 small sachet

Brewing:

• Milk should be heated in a saucepan or small saucepan (preferably with a thick bottom, so the heat will be distributed evenly).
• Melt and dissolve butter in milk.
• Dissolve the entire amount of sugar and vanillin in warm and hot milk (be careful, the milk should not boil).
• Beat the eggs in advance with a whisk in a lush foam (it is more desirable to use a mixer).
• Slowly pour the beaten eggs into the NOT HOT milk in a thin stream and mix thoroughly with a whisk so that the cream does not have lumps. If you feel that the cream may boil, it is better to remove it from the heat for a short time, and then return it.
• Once you've dissolved the egg in the milk, start stirring in the flour, dissolving each spoonful and whisking the cream with a whisk to avoid lumps.

Brewing cream for Napoleon cake in a saucepan

Butter cream for Napoleon with cream: recipe with photo

If you brew the cream not with milk, but with cream, you will get a thicker and fatter version. Cream is a very “delicate” product and in no case should it be brought to a boil, otherwise it can simply curdle and the cream will acquire an unpleasant consistency. There is no need to add oil to this cream. If you feel that the cream will boil soon, turn off the heat or remove the dishes from the heat, and then return.

You will need:

• Cream 10% (or 15%) - 500 ml. (heavier cream can also be used).
• Sugar - 1 cup (you can adjust the amount of sugar and the sweetness of the cream yourself).
• Vanillin - 1 small package (to taste, it will add flavor to the cream).
• Flour - a few tbsp. (look at the thickness of the cream)

Brewing:

• Pour the cream into a heavy-bottomed saucepan and heat without boiling.
• Dissolve the required amount of sugar and vanilla in the cream.
• Gradually add flour to the cream until the cream becomes thick. Remember that after cooling the cream will become even thicker and denser, and therefore, do not add too much flour.

Delicious creamy custard for Napoleon cake

Custard on yolks for Napoleon: recipe with photo

Custard on yolks is very tasty, as it has a fatty base, and the rich taste of the egg, along with sugar, gives a pleasant sensation. This is one of the classic versions of the Napoleon impregnation recipe. It is best to use homemade chicken eggs, as they not only have a nicer color, but also have a “stronger” taste.

You will need for a large cake:

• Milk - 1-1.5 liters (depending on how much you want to soak the cake, it is better to take homemade milk - it is fatter and has a rich taste).
• Yolks - 8-10 pcs. (from homemade large eggs, but you can use the most common store eggs).
• Sugar - 300-400 g (taste the cream and adjust the amount of sugar to taste).
• 200 g (not spread and not margarine).
• Flour - a few tbsp. (to thicken the cream)
• Vanillin - 1-2 sachets (optional and taste)

Brewing:

• Do not put the butter in the refrigerator, let it be soft, so it will be easier to use it for making cream.
• Separate the yolks and pour them into a separate bowl, where they should be carefully and very actively (until foam) rubbed with sugar so that you cannot taste the crystals. Add vanilla to it.
• Put the milk on the fire in a saucepan or small saucepan. Do not bring milk to a boil. As soon as the milk is hot, add butter to it and melt it so that the mass becomes homogeneous.
• In warm milk (it should not be hot!) In a thin stream, start pouring the grated yolks and at the same time beat the cream with a whisk (you can even use a mixer). This will allow the yolks to dissolve, and the cream to become homogeneous and without lumps.
• After dissolving the yolks, start adding flour in 1 tbsp. gradually, carefully stirring the cream, avoiding lumps.
• As soon as you dissolve the flour, turn off the heat, but do not stop stirring the cream for another 5-10 minutes. Then cool and use to impregnate "Napoleon".

Preparation of custard on yolks for impregnation of the Napoleon cake

Custard with ice cream for Napoleon: recipe with photo

Few people have heard that there is a cream based on Plombir ice cream. Nevertheless, this is a very tasty recipe that will allow you to prepare a gentle impregnation not only for the Napoleon cake, but also for other desserts. This cream has a delicate aroma of vanilla and a rich, fatty taste of creamy ice cream.

INTERESTING: In the recipe, you can completely replace milk with ice cream, or you can divide these ingredients in half. The amount of cream in the recipe is designed only for soaking the cakes, if you double the volume of the cream, you will get enough cream for decorating and making the cake juicy.

You will need:

• Ice cream (any company, fat) - 300 ml. (you should use thawed ice cream, measure ml with a measuring cup, do not forget that ice cream is not ml.).
• Egg - 1-2 pcs. (depends on how big they are).
• Sugar - 0.5-1 cup (be guided by the preferred sweetness of the cream).
• Milk (fat or homemade) - 2-2.5 cups (look at the consistency of the dough).
• Butter (not less than 73%) - 1 pack (only high-quality oil, the spread will completely ruin the taste).
• Vanillin - optional to enhance flavor

Brewing:

• Leave the butter and ice cream at room temperature in advance so that both ingredients become soft.
• The egg should be beaten into a foam and all the preferred amount of sugar should be dissolved in it.
• Then heat the milk, but do not bring it to a boil. Plombir and butter are added to warm milk, completely heated and stirred with a whisk.
• After that, you need to add an egg to the cream. Pour the mass in a thin stream, stirring it thoroughly, avoiding lumps.
• Add vanillin to the cream, if you wish, and only then flour. First pour in 1 tbsp, and then a second if the cream seems too liquid to you.

Cream for "Napoleon", brewed on ice cream "Plombir"

Custard cheese cream recipe for Napoleon with mascarpone: photo

Some housewives prefer to coat the Napoleon cakes with cheese custard. For the recipe, someone uses cheese mass or even grated cottage cheese, but these two ingredients are not as good as Mascarpone cream cheese. It can be purchased at any modern grocery store, it will give the cream a pleasant creamy taste and fat content.

You will need:

• Cheese "Mascarpone" 200-300 g (depending on packaging and your preferences).
• Milk - 250-300 ml. (fat shop or homemade).
• Sugar - several st. l. by preference and taste
• Eggs - 2-3 pcs. (use homemade, so your cream will turn out very tasty and rich).
• Vanillin or vanilla extract - at your own discretion
• Flour - several st. l. (the classic way to make the cream thicker).

INTERESTING: In this recipe, butter is completely absent, as it is perfectly replaced with Mascarpone cream cheese.

Brewing:

• Eggs should be beaten into foam and all the sugar should be dissolved in them. You can also use not a whole egg, but only yolks (4 pcs.) From homemade eggs (preferably).
• After that, milk is added to the egg mass and everything is thoroughly mixed with a mixer, add vanillin if desired.
• Put the mass on a small fire and, without ceasing to interfere, start brewing. When the base for the cream is heated, dissolve the flour in it, wanting to achieve the desired thickness of the cream.
• Leave the cream to cool and at this time carefully stir the Mascarpone cheese with a fork. In the future, it should be thoroughly mixed with the previously obtained custard until a homogeneous consistency and then used to coat the Napoleon cakes.

Custard with Mascarpone cheese - an original way to soak the cake layers "Napoleon"

Protein cream for Napoleon: recipe with photo

Modern cooking provides a person with the opportunity to give "a flight of his imagination" and use as many of his own ideas as possible to achieve only one result - a delicious dish. According to the classical rule, Napoleon cakes should be impregnated with custard, but this is far from the limit. It is quite possible to use any other type of cream, for example, protein!

INTERESTING: Protein cream can also be brewed, but not on the stove, but in a steam bath. So you get a fairly elastic and tasty mass that successfully complements crispy cakes. In one cake, you can combine two types of cream: custard and protein. Liquid custard can soften the cakes, and protein can become a layer and decoration.

You will need:

• egg whites - 3-4 pcs. (the amount depends only on the volume of the cream as a result).
• Sugar - 0.5-1 cup (the amount is up to your taste)
• A pinch of salt or citric acid

Cooking:

• Proteins should be cooled before whipping, this is one of the secrets of a good cream.
• Pour the cold proteins into a bowl and add a pinch of salt or acid to them (this ingredient will not only serve as a “flavor and sweetness enhancer”, but will also help to get splendor in the protein cream).
• Beat the whites with a mixer on the fastest setting until a high and fluffy foam is formed, and only then add sugar in small portions, completely dissolving each tbsp.
• As a result, you will get a rather lush mass, but it should be brewed a little (then the cream will keep its shape and will have a pleasant density).
• Put the bowl on the steam bath and continue beating for 5-10 minutes. Look at the cream itself, when it becomes denser, the whipping should be stopped.

Protein cream is a great idea for soaking and decorating a Napoleon cake

Chocolate custard for Napoleon with cocoa: recipe with photo

Chocolate "Napoleon" or cake with two-color impregnation (cream layer and chocolate layer) will surprise everyone, as well as give you a pleasant taste experience.

You will need:

• Butter (more than 70%)- 1 pack (standard package - 200 g, the result and taste of the cream depend on the quality of the oil you choose. The higher the quality of the oil you choose, the tastier and richer the cream will turn out. Avoid spreads and oils with herbal ingredients).
• Milk (fatty)- 1 cup (a full glass contains exactly 250 ml of milk, choose homemade full fat milk or store-bought 3.2%).
• Sugar (can be replaced with powder)- 200-300 g (the amount of sugar and the sweetness of the cream depends only on your preferences, the powder should be taken by those who are not sure that they can completely dissolve the sugar crystals).
• Vanillin- you can add it at will and your preferences, you can completely exclude it.
• Flour- a few tablespoons (approximately 1-2 tbsp, needed in order to thicken the cream).
• Cocoa- 1-2 tablespoons (remember that, like flour, cocoa can thicken the cream and therefore should not be added in excessive amounts).

Brewing:

• Leave the butter for an hour or two at room temperature so that it becomes soft and only then grind it by hand with the required amount of sugar or powder.
• A bowl of grated oil should be placed on the stove (the fire level should be the smallest).
• All the milk should be added to the butter and the mass should be thoroughly mixed, dissolving and mixing all the ingredients until the mass becomes homogeneous.
• The cream should not be brought to a boil, it should be hot, but it should not boil.
• Add vanillin and flour to the hot mass, which should not be added in full, but 1 tbsp each. Together with flour, add small portions of cocoa (1 tsp each) and look at the overall consistency.
• Stir the flour thoroughly each time so that it does not remain lumps in the cream. To do this, you can use an immersion blender or a whisk.
• As soon as all the flour has dissolved, turn off the heat and, continuing to beat or stir, cool the cream. You can use cream for desserts only when it becomes cold.

Cake "Napoleon" with chocolate impregnation: an unusual dessert recipe

Lemon Custard for Napoleon: Recipe with Photo

INTERESTING: Lemon custard will give the Napoleon cake an unusual flavor and completely transform the recipe. Such a cake always "goes with a bang" for its creamy richness and incredible freshness, as well as a pleasant sourness of citrus.

You will need:

• Butter (more than 70%)- 1 pack (standard package - 200 g, the result and taste of the cream depend on the quality of the oil you choose. The higher the quality of the oil you choose, the tastier and richer the cream will turn out. Avoid spreads and oils with herbal ingredients).
• Milk (fatty)- 1 cup (a full glass contains exactly 250 ml of milk, choose homemade full fat milk or store-bought 3.2%).
• Sugar (can be replaced with powder)- 200-300 g (the amount of sugar and the sweetness of the cream depends only on your preferences, the powder should be taken by those who are not sure that they can completely dissolve the sugar crystals).
• Vanillin- you can add it at will and your preferences, you can completely exclude it.
• Lemon- 1 PC. (completely whole zest and juice to taste)
• Flour- a few tablespoons (approximately 3-4 tablespoons, needed in order to thicken the cream).

Brewing:

• Leave the oil for an hour or two at room temperature.
• Bust the sugar with lemon juice, finely grated zest and butter.
• Add warm milk and mix thoroughly the whole mass, put on fire.
• Because of the acid, the milk will curdle and in order for the cream to be homogeneous, it must be mixed thoroughly and actively.
• The cream should not be brought to a boil, it should be hot, but it should not boil.
• Add vanillin and flour to the hot mass, which should not be added in full, but 1 tbsp each.

"Napoleon" impregnated with lemon custard will surprise and delight with a pleasant taste

Cottage cheese custard for Napoleon: recipe with photo

IMPORTANT: For the recipe, it is best to use ready-made cheese mass, which can be purchased at the store. If you want to prepare a cream based on homemade cottage cheese, then it should be thoroughly rubbed through a sieve or beat in advance with a blender with cream or sour cream.

You will need:

• Milk - 1.5-2 cups (look at the consistency)
• Cheese vanilla mass - 200-250 g (also look at the density of the cream).
• Sugar - 0.5-1 cup (according to your preferences)
• Eggs - 1-2 pcs. (you can use only yolks in the amount of 3-4 pieces).
• Oil - 100 g (only creamy, without impurities of vegetable fats).
• Flour - 2-3 tbsp. l. (for the thickness of the cream)

Cooking:

• Milk should be heated in a saucepan and sugar should be dissolved in warm milk.
• Add butter to milk and melt completely.
• The egg is pre-beaten into a foam with a few tablespoons. sugar, and then, without stopping the beating, pour the egg mass into the milk and mix everything thoroughly until smooth.
• Brew the cream, adding flour in small portions, leave the cream to cool after brewing.
• The cooled cream should be mixed with a mixer or blender with the cheese mass until smooth. If the cream turned out to be very thick, you can dilute it with cream or milk.

Custard with curd mass for "Napoleon"

Custard for Napoleon on semolina: recipe with photo

INTERESTING: As an ingredient that thickens the cream, you can use semolina instead of flour. The taste of the cream will turn out to be more saturated and “nutritious” (fatty, slightly grainy).

You will need:

• Milk (any fat) 1 liter (homemade is much preferable).
• Butter - 1 pack in 200 g (not margarine and not spread!)
• Manka- 2-3 tbsp.
• Vanillin or lemon zest- 1 tsp (add as you wish).
• Sugar - 1 cup (you can determine the desired sweetness and amount of sugar yourself).

Brewing:

• Milk should be heated and melt all the butter in it.
• Add sugar and cook the cream until it dissolves, without boiling.
• Add semolina in small portions, mixing thoroughly.
• Let the cream cool completely, only in this way it will become thicker and then use it to impregnate the cakes.

Custard on semolina for Napoleon impregnation

Custard for Napoleon with starch: recipe with photo

INTERESTING: To thicken the cream, it is quite possible to use not flour, but potato or corn starch in an amount of 1-2 t.l. (depending on the desired volume of the finished cream).

You will need:

• Milk- 2-2.5 cups (preferably homemade)
• Oil- 1 pack (fatty, without vegetable impurities)
• Sugar- 0.5 cup (depending on the preferred sweetness, you can add more).
• Starch- 3-4 tablespoons (corn or potato)
• Vanillin- 1 small sachet
• Egg- 2 pcs. (homemade eggs will improve the taste of the cream)

Cooking:

• Melt the butter in warm milk and heat the mass
• Until it reaches a hot state, the egg mass is poured into it in a thin stream, beaten and grated with sugar, adding vanillin.
• Pour in the eggs, very quickly and thoroughly mixing the whole mass so that it does not go into lumps.
• Starch should be poured in small portions, 1 spoon each and the whole mass should immediately be mixed. Lubricate the cakes should only be cooled cream.

Video: "Custard with starch"