There are many recipes for making an air-crispy Napoleon cake. Its taste depends on its most important filler - cream, which can be prepared both on the basis of eggs and on the basis of oil. Let's figure out which custard for "Napoleon" is better to choose so that its taste remains tender, crunchy and the most exquisite.

Classic milk and flour custard

To prepare this filling, we need the following components:

• 500 ml of milk;
• 4 egg yolks;
• 200 gr. Sahara;
• a little vanilla;
• 50 gr. flour.

Cooking is simple and does not take much time: bring milk to a boil and slowly pour into it (stirring constantly) the mixture prepared in advance from the yolks, ground with sugar, flour and vanilla. Boil everything over low heat until the cream acquires the desired thickness.

Milk and butter custard

The cream, prepared with the addition of butter, will be more tender, fluffy and perfectly holding its shape.

Ingredients:

• 300-400 gr. butter;
• 3.5 cups of milk;
• 2 tbsp. l. flour;
• 3 eggs;
• 2 cups sugar
• vanilla to taste.

Our actions:

• Mix and stir well until a smooth mixture of sugar, flour, eggs and 0.5 cups of milk.
• In another bowl, bring 3 cups of milk to a boil.
• Pour the mixture prepared the day before into the boiling milk in a thin stream.
• Cook, stirring constantly, until the mixture begins to thicken. After - take out the cream in the cold so that it cools well.
• When the cream has cooled, add the melted butter in portions.
• Whisk the mixture well.

Custard cream on the basis of condensed milk for Napoleon

The taste of such a cream will be rich, aromatic and pleasant.

You will need:

• 250 ml of milk;
• 150-200 gr. Sahara;
• 3 tbsp. l. flour;
• 50 gr. butter;
• 100-150 gr. (half a jar) condensed milk;
• vanilla sugar.

Cooking method:

• Mix milk, sugar and flour thoroughly. Simmer the mixture over low heat until the sugar melts.
• Cool the semi-finished product.
• When the workpiece has cooled down, pour in the condensed milk and add the melted butter.
• Whisk the cream until smooth.

Custard Chocolate Cream for Napoleon

The set of products is almost identical to the previous blanks, the only difference is chocolate. So, you will need:

• 100 g any chocolate;
• 250 ml of milk;
• 2 eggs;
• 50 gr. butter;
• 2 tbsp. l. flour;
• vanilla.

Preparation:

• Mix eggs, flour, milk, sugar and vanilla well using a mixer or by hand.
• Chop the chocolate and mix it with the egg and milk mixture.
• Put the whole piece on low heat and, stirring constantly, bring to a boil (but do not boil).
• Allow the resulting cream to cool, and then add the melted butter and whisk everything well until the mass becomes airy.

To soak the cakes of the Napoleon cake, you can use not only custard, but also on the basis of condensed milk or sour cream. But the experience of many housewives proves the fact that, although custard has insufficient moisture, it will still be the best solution for “cutting” this dish, as it gives it a delicate and crunchy taste.

The classic Napoleon cake with custard has been a favorite treat since childhood. Many of us just love this cake. Therefore, we decided to tell you a few recipes for making the most delicate custard (can also be used for biscuits, honey cake, and as a filling for eclairs). Let's prepare the zest of the cake - custard for Napoleon.

Let's remember the recipe for making the Napoleon cake

Classic Napoleon cake with custard

For puff pastry you need to take:

• flour (700 grams)
• butter or margarine (400 grams)
• eggs (2pcs)
• vinegar (1 tablespoon)
• water (cool) 150 ml
• salt (pinch)

For the cream we take:

• warm milk (500ml)
• eggs (chilled yolks) 4pcs
• sifted flour (50 grams)
• vanillin (pinch)
• sugar (150 grams)

1. First you need to dissolve the vinegar in water. We take a separate bowl and beat the eggs, adding salt (a pinch). Next, slowly pour the prepared vinegar water into the eggs. Mix well.

3. Build a slide of flour crumbs, make a small depression in the center and slowly start pouring in the egg-vinegar mixture. And according to the usual scheme, we begin to knead the dough. Divide into 12 halves, roll into balls, cover with cling film (so as not to weather) and refrigerate for several hours (1-2).

4. Cream:

• boil milk over low heat;
• take a bowl, begin to beat the yolks with sugar, vanilla and flour. Next, pour warm milk into this mass, stirring constantly. After - the prepared yolk-milk mixture is sent to the stove (small fire) and brought to a boil;
• to make the cream thicker, you can boil it for another 5-7 minutes until it thickens. We set aside to cool. All is ready!

5. Turn on the oven for heating. The dough can be rolled out on a baking sheet or directly on parchment. The choice is yours. Sprinkle a little baking sheet (parchment) with flour. We take each ball, roll it out as thin as possible and cut out the circles with a plate. Leave the trimmings on a baking sheet to garnish.

6. Once we have rolled out the dough, make several punctures with a fork (the more, the less the cake will swell) and place in the oven for 7-10 minutes until golden brown. We bake all the cakes in the same way. Lubricate all the cakes with cream, sprinkle with prepared crumbs on top and sides. We put in the refrigerator overnight for impregnation. Classic Napoleon cake with custard is ready!

Custard for Napoleon(All recipes)

Recipe # 1 (Vanilla Custard)

• flour (4 tablespoons)
• milk (250 ml)
• butter (180 grams)
• vanilla sugar (1/2 tsp)
• icing sugar (300 grams)

Beat the flour and milk well (half) - preferably with a mixer, so that there are no lumps. Mix the other half of the milk with sugar, put on a small fire. As soon as you see that the milk is boiling, slowly start pouring in the whipped milk-flour mixture, stirring constantly. Bring to a boil (the mass should thicken), remove from heat and cool.

Recipe number 2 (Butter cream)

• butter (200 grams)
• flour (two tablespoons)
• sugar (0.5 cups)
• eggs (3 yolks)
• milk (280 ml)

1. Thoroughly grind the egg yolks with sugar, add the sifted flour and mix everything again. Next, pour cold milk into this mixture - 170 ml (stir constantly) and bring to a homogeneous mass.

2. Put the remaining milk on the fire. As soon as it starts to boil, pour in the prepared egg-milk mass. Bring to a boil and remove from heat.

Recipe number 3 (Custard with nuts)

• sugar (1 glass)
• walnuts (3 tablespoons)
• egg (1pc)
• milk (1 glass)
• butter (300 grams)
• flour (1.5 tablespoons)
• vanillin (pinch)

1. Beat eggs with sugar, mix with vanilla, milk and flour. Beat until a homogeneous consistency is formed and put on a low heat (stir constantly). After - we clean and cool.

2. Pass the nuts through a blender (if desired, you can fry a little more). Then add softened butter, nuts and beat thoroughly. The cream will turn out to be very delicate and tasty.

Recipe number 4 ( Custard for Napoleonwith condensed milk)

• butter (100 grams)
• milk (one glass)
• flour (2 tsp)
• condensed milk (250 grams)
• sugar (2 tsp)
• vanilla (pinch)

Add milk, sugar, flour to the bowl. Stir and put on a small fire. Bring slightly to a boil and cool. After the cream has cooled, add the butter (softened), condensed milk and whisk everything quickly. Here's a yummy it turns out.

Recipe # 5 (Chocolate Custard) :

• dark chocolate (50 grams). Instead of chocolate, you can add cocoa with sugar (3 tablespoons)
• warm milk (250 ml)
• sifted flour (1 tablespoon)
• yolks (chilled) 2pcs
• butter (100 grams)
• sugar (150 grams)
• potato starch (1 tablespoon)

1. Take a bowl, pour milk over the chocolate and put it on a small fire to melt the chocolate.

2. Separately beat the egg yolks, sugar until thick, add flour, starch and mix everything. Pour chocolate milk into the prepared mass, stirring constantly, and put on a small fire. We bring to the required density and remove. After - cool and stir with whipped butter.

Recipe number 6 (The easiest cream recipe for cream)

It is very simple to prepare such a cream. Note: for the cream to whip well, it must be thick enough and chilled. Instead of sugar l, take powdered sugar, it stabilizes the cream better. Vanilla, citrus essence, etc. can be added for extra smell and taste.

• heavy cream (0.5 l)
• powdered sugar (1 glass)

Whisk the cream until fluffy. In the process, slowly begin to add the icing sugar. Stir and the cream is ready!

Recipe number 7 (Curd cream)

• flour (3 tablespoons)
• milk (1 l.)
• sugar (1 glass)
• eggs (3pcs)
• mascarpone or other cream cheese (300 grams)

1. Stir flour and sugar, beat in eggs and grind until smooth. Add milk and put on low heat (stir constantly). Cook until thick. After - cool, add cream cheese and beat well. The custard for Napoleon is ready!

Preparation

Why doesn't the custard thicken? It means that you did something wrong and your cream turned out to be liquid. The solution to this problem is very simple: you need to thicken it with flour or starch. But in this case, you need to act carefully and not overdo it.

• 
  

  We will prepare all the necessary ingredients that we will need in the process of making the cream.

• 
  

  How to make a custard? To begin with, put half a liter of milk on fire and bring it to a boil. If you use 1 liter of milk, keep in mind that the remaining ingredients should be twice as much. If you want to make a cream without milk, then you can use plain water or coffee, juice, tea, compote instead.

• 
  

  We take an aluminum container and beat sugar, egg and flour in it. Pour vanillin here. If you wish, you can make an egg-free cream.

• 
  

  Then you will need to add a glass of cool milk to the resulting liquid and beat the mass again. It is advisable to prevent the flour from settling to the bottom.

• 
  

  When our milk on the fire has almost reached the boiling point, we begin to pour the previously prepared liquid into it. We take our time and pour it in a thin stream, and constantly stir the milk. Then bring the resulting cream to a boil. As a result, we get a delicate custard, without lumps or foam. After that, it will need to be cooled to room temperature.

• 
  

  Now is the time to add the butter. In our case, its percentage is equal to eighty two. If your oil is seventy-two percent fat, you will need more. You can make a cream without oil if you like. It is advisable that it softens while the custard is cooling. The butter custard we make is an emulsion. For emulsification to be successful, it is advisable to adhere to one main rule: the temperature of all ingredients must be the same.

• 
  

  Before adding butter to the cooked mass, it is recommended to beat it in advance until fluffy. To do this, gradually increase the speed on the mixer.

• 
  

  Little by little, add the whipped butter to the custard, as shown in the photo.

• 
  

  How much custard to cook? We are guided by appearance. As a result, we get a full bowl of delicate creamy mass. That's the whole recipe with a photo! Now our classic custard for Napoleon otov. As you can see, it is not so difficult to properly prepare such a dessert. It remains only to grease the cakes with a light cream and we will get an ideal, delicious dessert. Enjoy your meal!

KBZHU and composition for the whole dish

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

Today we offer three versions of the cream for everyone's favorite Napoleon.

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

1. Classic cream for the Napoleon cake

Products:

1. Butter - 1 pack.

2. Condensed milk - 250 ml.

4. Nuts (preferably walnuts) - 250 gr.

How to make a classic cream for Napoleon cake:

Beat soft butter with a mixer until smooth.

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

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

Be sure to beat the contents of the pan again until smooth.

The nut cream for the Napoleon cake with condensed milk is ready, it remains only to cool it down to use it to soak the cakes.

Likewise, you can prepare a sweet version - cream with boiled condensed milk for Napoleon, replacing the main product with boiled milk.

2. Custard for the 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 Napoleon cake custard:

Mix milk with flour using a whisk or mixer. To avoid clumping, add the bulk component gradually.

Add sweetener and simmer 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 not to allow a strong softening of the added product, otherwise it will not work to beat the mixture until smooth.

The 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, consistency of the finished product.

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

The first thing to do is beat the sour cream to an airy state using 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. The impregnation for the dessert is ready.

Enjoy your meal!

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

They tried to explain such an unusual name 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 Bonaparte's exile from Russia, when a similar cake was first prepared for celebration.

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

The 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 to their liking, so the cake becomes a real treat for those with a sweet tooth. For a more airy consistency, you can add fatty 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.

Delicate and sweet cream that does not require unnecessary time and effort. To make it fragrant and aromatic, 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 whites 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. Add 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. Stir the cream intensively 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, whisking constantly with a mixer.

Interesting from the network

Condensed milk itself is a favorite delicacy by all, 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 cup walnuts
• 1 bag 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), continuing to beat the mixture;
3. Put the cream in a saucepan, heat a little and beat again;
4. Heat the nuts and add to the cream;
5. Pour in a bag of vanilla sugar, mix thoroughly.

The cream is very light and airy, but only with the right choice of sour cream. It should be fresh and sufficiently fat (20-30%), otherwise it won't churn. With this cream, you can not only grease the cakes, but also decorate the cake on top.

Ingredients:

• 500g sour cream;
• 3 glasses of milk;
• 2 tbsp. 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, whisking the mixture constantly;
6. Pour the resulting mass into a saucepan again and boil again, stirring vigorously;
7. Remove the pan from the heat and pour the vanillin into the cream;
8. Let the cream cool to room temperature;
9. Add sour cream and stir again.

Now you know how to make a cream for Napoleon cake according to a recipe with a photo. Enjoy your meal!

Napoleon cake is a unique confection that has become a favorite dessert for several generations. Every chef knows that a lot in its preparation depends on the cream. Professionals will tell you how to make a delicious cream at home:

• In order for all the components to combine better and faster, 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 greasy. If this is not at hand, then you need to strain the whey from the liquid sour cream, or add a thickener for cream;
• Vanillin or vanilla sugar can be added to the cream for flavor. You need very little vanillin, otherwise the cake will taste bitter.