Delicate and simple custard is used to decorate Napleons or as a filling for cakes. It is not difficult to prepare it, but the process will require constant attention.
A simple recipe for napoleon custard, chocolate custard, sour cream custard or custard with condensed milk - a recipe can be found for every taste! We have prepared only proven options for preparing custard. After all, a successful cream is half the success in making the famous “Napoleon” cake!
Vanilla custard for “Napoleon” without eggs
Ingredients:
- Milk 1 glass;
- Sugar 0.5 cups;
- Butter 100 g;
- Wheat flour 140 g;
- Vanilla sugar 1 teaspoon;
Method of preparation:
Pour the milk into a saucepan with a thick bottom. Leave a little milk in the glass. Add sugar to the pan and cook over low heat until the sugar dissolves and the milk almost boils. Don't boil it.
Add flour to the reserved milk. For thick cream you need 3 tbsp. l. with the heaviest amount of flour, for a thinner cream 1.5 spoons is enough. Mix the milk and flour well.
Add a little hot milk to the milk flour, stir and with constant stirring, add the flour milk into the pan. Cook, stirring constantly, over minimal heat. The mixture should thicken and become like condensed milk in consistency. As it cools, it will thicken further, so don’t overcook it.
Remove the prepared flour mixture from the heat and let it cool to 35 degrees (approximately). To prevent a film from forming on top, you can constantly stir the mass, or cover it with a film in contact with the surface.
Beat the softened butter into a fluffy mass. Continuing to beat at low speed, add the flour mixture with a spoon, mixing well each time. So mix all the cream.
This cream is perfect for filling eclairs, donuts and puff pastries.
Classic cream
Not many people know how to make classic custard cream for Napoleon. You need to have:
- a couple of eggs;
- three tablespoons of flour;
- liter of milk;
- one glass of sugar;
- 200 g animal oil.
For “Napoleon” it involves the following actions:
- Combine eggs, sugar and flour in a saucepan, grind to the same mass.
- Gradually add milk to the mixture. If you are in a hurry, pour in all the milk in three additions, whisking with a mixer. If you have a lot of time, pour in a few spoons at a time, stirring constantly.
- Next, place the resulting mass without a single lump on low heat and, stirring, bring to a boil.
- As soon as it boils, remove from the stove and cool.
- Add two tablespoons of soft cow butter to the cold cream, whisking thoroughly. As a result, your cream will be light and airy.
Creamy custard for “Napoleon”
Ingredients:
- 0.5 cups sugar;
- 3 yolks;
- 2 tbsp. flour;
- 285 ml. milk;
- 200 grams of butter.
Method of preparation:
Grind the egg yolks thoroughly with sugar and add the sifted flour to them, stir everything well again. Then, without ceasing to stir, pour 175 grams of cold milk into this egg-flour mixture and bring to a homogeneous mass.
Place the remaining milk (110 grams) over medium heat. As soon as the milk begins to boil, pour the prepared egg-milk mixture into it in a thin stream with constant stirring. Bring to a boil, stirring constantly so as not to burn.
Remove from heat, cool. Gradually add softened butter to the cooled prepared cream and beat with a mixer. The cream is ready, you can apply it to the cakes. Bon appetit!
Butter cream
How to prepare custard cream for Napoleon? We take:
- three yolks;
- 200 g animal oil;
- a couple of tablespoons of flour;
- half a glass of sugar;
- milk - 285 ml.
This custard cream for Napoleon must be prepared as follows:
- Grind the egg yolks with sugar and mix them with the sifted flour. Then, continuing to stir, pour in cold milk (175 g) and bring the mass to the same consistency.
- Heat the rest of the milk (110 g) over medium heat. As soon as it starts to boil, pour the egg-milk mixture into it in a thin stream. Bring to a boil, stirring constantly so that the mixture does not burn. Remove from heat, cool.
- Gradually add soft cow butter to the prepared cold cream, whisking with a mixer.
Apply the finished cream to the cakes.
Classic custard for “Napoleon”
Ingredients:
- Milk - 500 ml;
- Eggs - 2 pcs.;
- Flour - 3 tbsp. l. (50 g);
- Sugar - 150–200 g;
- Butter - 100 g;
- Vanilla sugar - 10 g;
- or vanilla flavoring - 1 tsp.
Method of preparation:
In a small saucepan or saucepan, combine flour, sugar, vanilla sugar, and eggs. Grind with a whisk into a homogeneous mixture. Add a little milk and stir the mass well with a whisk until smooth.
Place on low heat. Continuously stir the mass, especially at the bottom of the pan, to avoid the formation of flour lumps. As soon as the custard thickens and begins to boil, remove from the stove.
Add soft butter to the hot custard and stir until it is completely dissolved.
Cover the custard with cling film “in contact” - so that the film lies directly on its surface. This is done to prevent a film from forming when the cream cools. In this form, leave the custard to cool at room temperature.
When the custard has cooled down, you can layer the “Napoleon” or “Medovik” cake with the cream, fill the cakes, and also use it to prepare other sweets in which you use filled with custard. Happy cooking!
Classic custard version for Napoleon
You get a lot of spread with the ingredients listed below - enough to generously spread 10-12 layers of cake, and the consistency of the dessert allows you to soak even hard cake layers.
The recipe can be modified:
- adding nuts, zest, liqueurs/syrups;
- turning into chocolate/colored;
- mixed with another cream.
Prepare:
- milk 2.5-3.2% – 1 liter;
- sugar – 200-300 gr. (depending on the desired sweetness);
- eggs – 2-3 pcs. (the size of the eggs is important here);
- butter 82.5% – 250 gr.;
- flour – 3 tbsp;
- vanillin – 1 gr.
The taste of the cake becomes unforgettable if you replace part of the milk in this dessert with 10% cream or melted ice cream.
Other possible substitutions in the composition: instead of 2 eggs, it is permissible to take 4 yolks, and instead of flour, use starch (preferably corn).
Step-by-step instruction:
- Combine sugar with flour, eggs and vanilla in a large (1.5-2 l) thick-walled saucepan. Rub the lumps thoroughly.
- Add milk, pouring it into the mixture in a stream and mixing thoroughly.
- Place the pan on the fire (small), and, stirring continuously, boil the mixture until it thickens (usually it coincides with the beginning of the mass boiling). There is no need to boil; as soon as bubbles appear on its surface, immediately remove the pan from the stove.
If lumps form in the milk mass during heating, it’s not a problem – just run a mixer through it.
- Cool the base.
- Beat the butter and add the cooled mixture one spoon at a time (continuing to beat). We coat the cake layers.
If you are in the mood to create something masterpiece, then combine this cream with boiled or raw condensed milk, sweet, whipped sour cream or Napoleon cake cream with condensed milk, the recipe for which you will find below.
Chocolate custard for “Napoleon”
Ingredients:
- Milk - 3 glasses;
- Sugar - 1 glass;
- Wheat flour - 2 tbsp. spoons;
- Eggs - 4 pcs.;
- Kakao - 2 tbsp. spoons;
- Vanilla sugar - 10 g.
Method of preparation:
The flour is sifted through a strainer. The sifted wheat flour is thoroughly diluted with a small amount of cold milk (0.5 cups). After which they filter. Separate the yolks from the whites. Egg yolks are mixed with sugar and cocoa powder. Grind until a homogeneous mass is formed.
The milk is heated almost to a boil. Then the chocolate mass is gradually diluted with hot boiled milk. Add vanilla sugar. Pour in the flour diluted with milk.
The resulting mixture, stirring continuously, is brought to a boil, then boiled over low heat for 3–5 minutes, cooled to 30–35°C. Whip the whites into a strong foam.
And then combine the chocolate part of the cream with beaten egg whites. Chocolate custard cream is ready. The finished chocolate custard cream is placed in portioned bowls and cooled.
Delicious Napoleon cake with custard: the best recipe for delicious filling
Many housewives prefer to grease Napoleon cakes with classic custard. This is the taste of everyone’s favorite cake that we have known since childhood. The traditional recipe, which is used by experienced confectioners, is very complex, and its preparation requires a lot of effort and time. However, modern housewives have simplified the custard recipe a little, so it can be prepared faster. And the taste is no different from the classic cream, which requires careful kneading and infusion.
Compound:
- milk (with a fat content of at least 2.5%) - 0.5 l;
- granulated sugar - 200 g;
- chicken eggs - 4-5 pcs.;
- vanilla sugar (vanilla essence) - 5-10 g;
- premium flour - 40-50 g.
Preparation:
Custard with milk and vanilla
Ingredients:
- Egg yolks – 5 pcs.;
- Milk – 1 l;
- Sugar – 250 g;
- Vanilla sugar – 10 g;
- Butter –100 g;
- Flour – 70 g.
Method of preparation:
Remove the butter from the refrigerator several hours before preparing the cream. Place the yolks in a bowl and grind with sugar and vanilla. Add 50 ml of cold milk and stir. Add sifted flour to the yolks and mix again.
Bring the remaining milk to a boil. Allow to cool to room temperature. Pour the yolk mixture into the milk, mix thoroughly and place on the stove. Cook over very low heat, stirring all the time, until thickened. If the finger mark on the back of the spoon or spatula does not “float”, the cream is ready. In this case, the cream does not need to be brought to a boil. As soon as it thickens well, remove the pan from the heat.
Add a piece of butter (30 g), cover the pan with a lid and cool to room temperature. While cooling, the cream must be stirred several times to prevent a crust from forming on top.
Tip: if you want to use cream for cakes, it is advisable to do the following procedure with it. Place the softened butter in a large bowl and beat with a mixer until fluffy. Gradually add the custard to the butter and beat until smooth. This way the cream will be much more fluffy .
The custard can be stored for several days in the refrigerator (preferably in a glass container).
Oil cream
You can use buttercream to make the cake. It goes well with puff pastry. Some housewives believe that only classic custard for Napoleon can soak the cakes well. Actually this is not true. The butter mass is no less tasty.
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To prepare it you will need:
We bring to your attention a step-by-step recipe for cream for “Napoleon”:
Apply the finished cream to the puff pastries. The finished cake must be pressed on top with something heavy, such as a board. Place the dessert in the refrigerator for 8-10 hours.
If you are busy looking for delicious cream for the Napoleon cake made from puff pastry, then you can find recipes for butter cream on websites or in cookbooks. It is prepared not from cream, but from butter, which is a cheaper, but at the same time natural product. You can also use cream. But it is necessary to understand that by butter cream we mean butter cream. You can add a spoonful of liqueur or cognac, chopped nuts, jam, preserves, lemon juice to it.
Custard for “Napoleon” with condensed milk
Ingredients:
- Condensed milk – 200 ml;
- Butter – 100 g;
- Milk – 200 ml;
- Sugar – 1–2 tbsp. l. (optional);
- Flour – 2 tbsp. l.
Cooking method:
First of all, take the butter out of the refrigerator, as we need it to become soft. Now let's cook the cream. To do this, put the milk in a saucepan on low heat and carefully, stirring with a spoon or whisk, add sugar and flour, trying to avoid the formation of lumps.
Stirring constantly, cook the mixture until thickened. As soon as we see that it turns into cream, turn off the stove and leave the mass to cool to room temperature.
When the custard has cooled, combine it with softened butter and condensed milk, mix with a spoon, and then beat thoroughly with a mixer (a blender will not work, it will not give the desired fluffiness).
If desired, you can add vanilla at the very end of beating for flavor. The incredibly delicious airy cream is ready, you can assemble the cake or fill eclairs.
Sour cream
If you associate dessert with custard cream, then we invite you to expand your horizons. “Napoleon” with sour cream will not disappoint you either. There is not always condensed milk in the house. Therefore, the cream can be prepared from those products that are in the refrigerator. The advantage of the sour cream filling recipe is that it is incredibly simple. Even a beginner can prepare cream for Napoleon at home. The main condition for a good result is good fat sour cream. The thickness of the fermented milk product is very important. It's better to play it safe and keep the sour cream in cheesecloth over a saucepan for several hours. This will help get rid of the whey.
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Ingredients:
- A liter of sour cream.
- Nuts – 90 g.
- Powder or sugar – 240 g.
Place the sour cream in a mixer bowl and add powdered sugar, then beat the mixture until a homogeneous consistency is obtained. If you use high-fat homemade fermented milk product, do not overdo it. Otherwise, the cream can turn into oil. You can stop whipping once the mass has become thick and homogeneous. If you are unable to achieve the desired consistency, you can use a sour cream thickener.
This cream is delicious on its own. But you can use nuts to get new taste sensations. Before starting cooking, they must be calcined in the oven or fried in a frying pan. And then chop with a knife or rolling pin. Pour the nut crumbs into the cream and mix it. The mass is ready for use. For cooking, you can take any nuts, including walnuts. If you have almonds, hazelnuts or peanuts on hand, the cake will turn out even tastier. Sour cream is especially good when combined with almonds.
Custard without butter for “Napoleon”
Ingredients:
- Sugar - 1 glass;
- Milk - 2 glasses;
- Egg yolk - 4 pcs.;
- Flour - 2 tbsp. spoons;
- Vanilla sugar - 8 g.
Cooking method:
The yolks are separated from the whites. The yolks, separated from the whites, are ground with sugar. Then add flour, knead everything well until smooth. Gradually, without ceasing to grind, pour in milk in small portions, while making sure that there are no lumps of flour.
Pour the mixture into a saucepan. After this, the entire mashed mass is placed on low heat and boiled (7–10 minutes) until thick (the consistency of thick sour cream), stirring constantly.
Then add vanilla sugar. And use a mixer to beat the cream until fluffy. (5–7 minutes). Brewed cream without butter is used for layering napoleons and for filling eclairs, puff pastries, and buns. Bon appetit!
Creams for ready-made cakes “Cheroke”
Here I have collected various creams for coating ready-made Cherokee cakes
.
To frost one cake, for example, Cherokee cake, you need 400 g. cream
.
Sour cream for “Ryzhikov”.
This is the simplest and most affordable cream. To prepare it you will need:
- 100 g sugar
- 200 gr. sour cream (25%) or yogurt
- 100 gr. butter
Condensed milk cream with butter for “Ryzhikov” and “Cheroke” sponge cakes.
- 200 g boiled condensed milk
- 200 g butter
Mix the ingredients at room temperature, preferably beat with a mixer, and the cream is ready.
Custard cream for “Napoleons”
Cook jelly from 200 gr. milk and 1 tablespoon of starch or flour, cool to room temperature, 150 gr. mix softened butter with 150 gr. sugar, add milk jelly to the resulting mass in portions and beat with a mixer.
Lemon cream on water for “Rizhikov”
Ingredients:
- Sugar - granulated 2/3 cup
- Water 1/4 cup
- 2 yolks
- Zest of 1/3 lemon
- Butter 125g.
Add sugar and lemon zest to water and bring to a boil. At the same time, grind the yolks in a saucepan. Pour syrup into the mashed yolks in a thin stream; when the syrup combines with the yolks, put it back on low heat and cook, stirring continuously. In this case, it is necessary to ensure that no lumps form. When the cream turns out to be the desired thickness (the consistency of not thick sour cream), it needs to be cooled to the state of fresh milk and then combined with butter, cut into small pieces. After this, beat the mass with a mixer until fluffy.
Coffee cream for “Ryzhikov” and “Napoleon”
Ingredients:
- Sugar - granulated 1/2 cup
- Milk 1/4 cup
- Egg 1 piece
- Butter 125g.
- Ground coffee 1 teaspoon
- Water for coffee 1/3 cup.
Pour boiling water (half a glass) over the coffee and leave for 15 - 20 minutes, then drain the infusion and strain it through a fine strainer or through gauze folded several times. The coffee broth is combined with milk and sugar and brought to a boil. At the same time, grind the egg and combine with a coffee-sugar solution, boiling until thick (the consistency of thin sour cream), cool to the temperature of fresh milk and introduce this mass in small portions (about a teaspoon) into the mashed butter, whisking continuously with a mixer until the cream do not double in volume.
Cream with walnuts for “Rizhikov”
Ingredients:
- Sugar - granulated 1/3 cup
- Milk 1/2 cup
- Yolks 1 piece
- Flour 1 teaspoon
- Chopped walnut kernels - 1 cup
- Cognac 1 teaspoon.
The yolks are ground with sugar, cognac and flour, the ground mass is diluted with milk and boiled until thickened. The nut kernels are finely chopped, ground in a mortar or rolled on a board with a rolling pin. The crushed nuts are added to the finished mass and beaten until it becomes fluffy.
Egg cream for “Napoleons”
Ingredients:
- Sugar - granulated 1/2 cup
- Milk 1 glass
- Flour 1/4 cup
- Eggs 2 pieces
- Vanilla sugar 1/4 powder
Eggs are ground with sugar until the sugar grains disappear, then flour and vanilla sugar are added and everything is ground until elastic; Hot milk is gradually poured into the mashed mass, stirring continuously. Place the mixed mass on low heat and, continuing to stir, cook until sour cream thickens. When the cream thickens, knead it especially carefully, as it may burn. When the cream is brought to the desired consistency, remove from heat and whisk.
The finished chilled cream is used as a filling for puff pastries, eclairs, etc.
Condensed milk cream with added coffee or cocoa for “Ryzhiki”, “Napoleon” and biscuits.
Ingredients:
- Butter 200g
- Condensed milk 1 cup
- Vanilla sugar 1/3 powder
- Liqueur 1 teaspoon
- Cocoa or instant coffee 1 tbsp. spoon
Unsalted butter is kneaded in a bowl and pureed until white. Condensed milk is poured in small portions (no more than a teaspoon) into the mashed butter, continuously whisking the mass until fluffy; vanilla sugar and liqueur are added to the finished cream. If desired, add dry instant coffee or cocoa.
Whipping protein cream (raw)
Ingredients:
- Egg whites 4 pieces
- Powdered sugar 1/2 cup
- Vanilla sugar 1/2 powder
The whites separated from the yolks are beaten until fluffy foam with the gradual addition of powdered sugar and vanilla sugar. Beat the cream for at least 20-25 minutes.
The cream can be used as a filling for puff pastries and eclairs.
Cream of apricot jam and sour cream for “Ryzhiki”
Ingredients:
- Apricot jam 150g
- Sour cream 200g
- Sugar 50g
Beat the jam with sugar and sour cream until the mass is saturated with air.
Whipped cream for layering cakes:
Chocolate
Ingredients:
- Heavy cream 0.25l
- Powdered sugar 1 tbsp. spoon
- Grated chocolate 100 gr.
Pour the cold cream into the whipping bowl and beat gently in a circular motion, as if you were kneading dough. As soon as they thicken and there is no liquid cream left at the bottom of the dish, mix it with sugar and layer the cakes and pastries. Sugar should be mixed with cream with careful, light movements.
Vanilla
Ingredients:
- Heavy cream 0.25l
- Powdered sugar 1 tbsp. spoon with top
- Vanilla sugar on the tip of a knife
With cocoa
Ingredients:
- Heavy cream 0.25l
- Powdered sugar 1 tbsp. spoon
- Cocoa powder - 1 tbsp. spoon without top
- Butter - a piece the size of a walnut (15g)
Heat the butter and mix with cocoa powder. Separately, whip the cream and mix it with sugar. Then put a spoonful of cream into the heated butter to make it thinner, then carefully mix it with the rest of the whipped cream.
With strawberry
Ingredients:
- Heavy cream 0.25l
- Powdered sugar 1 tbsp. spoon
- Strawberry 100g
Gently mix the whipped cream with the sugar, and then mix everything with the mashed strawberries with a fork.
With squirrels for “Rizhikov”
Ingredients:
- Heavy cream 0.25l
- Powdered sugar 20g
- Egg whites 2 pcs
- Fine granulated sugar 80g
Whip cold cream in a saucepan; When they thicken, carefully mix them with sifted powdered sugar. Beat the whites separately until they form a stable foam and, continuing to beat continuously, add sugar and beat for some more time. Then carefully mix the whipped whites with the whipped cream.
Parisian cream for “Rizhikov”.
Ingredients:
- Chocolate 200-250g.
- Heavy cream 250g.
Pour grated chocolate into the cream, put the pan on the fire and bring to a boil. As soon as the cream begins to boil, set aside from the heat and cool by placing the pan in a bowl of cold water. Then leave it for several hours (preferably until the next day) in a cold room, then beat.
https://www.eat-me.ru/20080820/kremy-gotovyx-korzhej.htm
Napoleon cake is one of the most popular desserts all over the world. With minor differences, it can be found in Russia, 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 “Napoleon,” which resembled the hat of a French commander. Others claim that the name appeared on the centenary of Bonaparte’s expulsion from Russia, when a similar cake was first prepared for the celebration.
Actually, the whole secret of delicious “Napoleon” lies in the right cream. A whole lot of recipes have been invented for it, but there are also general cooking trends.
Classic cream is made from butter, sugar and milk. The milk is brought to a boil, so the cream turns out custard and very tender. Everyone chooses the amount of sugar according to their own taste, so the cake becomes a real treat for those with a sweet tooth. For a more airy consistency, you can add full-fat sour cream or cream to the recipe.
The easiest way to make cream for Napoleon 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 coated with still warm cream. You can also decorate the top of the cake using a pastry syringe.
Delicate and sweet cream that does not require extra time and effort. To make it fragrant and aromatic, the recipe contains vanillin. If desired, it can be replaced or supplemented with lemon zest.
Ingredients:
- 1 liter of milk;
- 0.5 kg sugar;
- 100g flour;
- 8 eggs;
- 1 stick of butter;
- Vanillin.
Cooking method:
- Pour the milk into a saucepan and put on fire;
- Carefully separate the whites from the yolks;
- Place the yolks in a deep bowl and beat, adding sugar;
- Pour a packet of vanillin into the cream;
- Add flour and mix thoroughly;
- Pour a little warm milk from the saucepan into a cup and add to the cream, stir;
- When the remaining milk boils, pour the entire contents of the bowl into it;
- Stir the cream intensively in one direction, touching the bottom with the spoon;
- When the cream begins to boil, remove from heat and leave to cool;
- Place the butter in a deep plate and soften with a spoon;
- Pour the warm cream into a container with butter in several stages, constantly whisking with a mixer.
Interesting from the network
Condensed milk itself is everyone’s favorite delicacy, but 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 packet of vanilla sugar.
Cooking method:
- Soften the butter and beat with a mixer until a homogeneous mass is obtained;
- Add condensed milk in small portions (2-3 tablespoons), continuing to beat the mixture;
- Place the cream in a saucepan, heat a little and beat again;
- Crush the nuts and add to the cream;
- Add a packet of vanilla sugar and mix thoroughly.
The cream turns out very light and airy, but only with the right choice of sour cream. It must be fresh and quite fatty (20-30%), otherwise it will not fluff up. This cream can not only coat the cakes, but also decorate the top of the cake.
Ingredients:
- 500g sour cream;
- 3 glasses of milk;
- 2 tbsp. starch;
- 3 eggs;
- 1 cup of sugar;
- 2g vanillin.
Cooking method:
- Cool 1 glass of milk and pour into a deep bowl;
- Dissolve starch in milk;
- Add sugar and eggs to a common plate, beat;
- Pour the remaining 2 cups of milk into a saucepan and boil;
- Slowly add the hot milk to the remaining ingredients, whisking the mixture constantly;
- Pour the resulting mass back into the pan and boil again, stirring vigorously;
- Remove the pan from the heat and pour vanilla into the cream;
- Allow the cream to cool to room temperature;
- Add sour cream and mix again.
Now you know how to prepare cream for Napoleon cake according to a recipe with a photo. Bon appetit!
Napoleon cake is a unique confectionery product that has become a favorite dessert for several generations. Every cook knows that much in its preparation depends on the cream. Professionals will tell you how to make 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 rich. If you don’t have one at hand, then you need to strain off the whey from the liquid sour cream, or add a thickener for the cream;
- For flavor, you can add vanillin or vanilla sugar to the cream. You need very little vanilla, otherwise the cake will be bitter.
Everyone loves homemade Napoleon cake, but preparing it takes a lot of time and requires significant physical effort when rolling out a large number of thin cake layers, so many people do not dare to try it. Although the recipe is quite simple: puff pastry is used for the base, and the cream for Napoleon can be different.
Some housewives, to simplify their task, buy ready-made puff pastry. Of course, it cannot be compared with homemade one, but this is a pretty 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 cream is best suited for this delicious cake. There are different recipes based on butter. But there are also those that do not include this ingredient. In addition, the cream can be prepared with or without eggs. Which one should you choose to frost the Napoleon cake? Classic buttercream is especially popular among many craftswomen.
Ingredients
Half a kilogram of butter, a glass of milk, two glasses of sand, 4 eggs. As you can see, in order to prepare the cream for Napoleon, you need very few ingredients.
Our actions
Remove the butter from the refrigerator in advance and cut it into cubes so that it softens at room temperature. Grind the eggs with granulated sugar, pour in the milk, mix and put on low heat. Cook, stirring constantly, until boiling, but do not boil. Cool the finished mixture. When the butter has softened enough, start whisking it, adding the boiled mixture in small portions to form a smooth, thick cream for Napoleon. Some custard recipes include flour but no eggs. Vanilla flavor lovers usually add this spice to their dishes.
Other types of cream
This popular cake can be coated with more than just custard. All housewives have different preferences, so each chooses her own option, which her household loves.
Cream for Napoleon with condensed milk
To prepare, you will need a can of condensed milk, 300 grams of butter and vanillin (0.1 g). The first step is to keep the butter out of the refrigerator. When it becomes soft enough, beat it, adding vanilla. Now continue beating, gradually adding condensed milk into the cream (take two spoons at a time) until it is finished. The result should be a thick, fluffy cream. If desired, you can add chopped nuts, lemon juice, liqueur or cognac (a few grams).
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 add vanillin. It is recommended to add jam or nuts to this cream.
Conclusion
Each cream for Napoleon is good in its own way. For example, custard has less moisture than sour cream or cream with condensed milk, so it soaks the cakes less well. At the same time, the cake with it turns out tender and crispy.
Recipes for making cream and other confectionery decorations
15 minutes
200 kcal
5/5 (4)
Anyone who has tried Napoleon cake at least once in their life knows that it is very rich and tasty. Cake recipes are passed down from generation to generation. The secrets of its amazing taste are based on many factors. But an important component on which the taste of a real cake directly depends is the custard for Napoleon. Today I offer you the best of the best recipes for making Napoleon cake cream, which can be used for cakes, pastries, pancakes, eclairs and many other desserts.
Custard with cream for “Napoleon”
Ingredients:
- Milk 250 ml;
- Chicken egg 1 pc.;
- Sugar 150 g;
- Butter 50 g;
- Corn starch 1 tbsp. l.;
- Ground vanilla to taste;
- Cream 33 - 35% 180 ml.
Cooking method:
Add vanilla to milk and bring to a boil. Beat the egg with sugar, stir in the starch. Pour the milk into the egg mixture, straining through a sieve to remove any vanilla. Return the cream to the stove and cook until thickened. After boiling 1-2 minutes.
Cool the cream, add soft butter and beat. Cover with cling film to prevent a crust from forming. Place in the refrigerator. Whip the cream to stable peaks.
Place the cream in the cold cream and beat. Can be stored in a sealed container for several weeks.
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Cream for Napoleon Crème Brûlée with boiled condensed milk
This is a wonderful, airy and very light layer for a cake. It makes it taste like ice cream and is ideal for those who don’t like too much sweetness in their baked goods. You get a lot of spread, enough to layer 15-17 cake layers.
Stock up on the following set:
- milk 2.8% - 0.5 l;
- powdered sugar – ¾ cup;
- eggs - 2 pieces;
- corn starch - 4 tbsp;
- boiled condensed milk – 600 gr.
- chilled cream 30-33% - 750 ml.
The spread will get a slight sourness if the cream is replaced with thick sour cream.
Creation order:
- Mix eggs with starch, heat milk.
- While vigorously stirring the egg mixture, pour in the hot milk in a stream. Place the mixture on the stove. Heat without stopping stirring until the mixture thickens. Cool.
- Add condensed milk one spoon at a time into the cooled base, rubbing it completely each time.
Ideally, you need to cook condensed milk yourself, but if you don’t have time, buy store-bought.
- Beat cold cream with powder (preferably with a whisk - so as not to curdle).
- Stir the fluffy creamy mass into the custard mixture 2-3 times. Grease the cake layers.
When frozen, this cream turns into real ice cream with an amazing caramel taste.
A treat for tea in minutes! Simple, but so delicious!
Sweet toasts for tea. Thanks to this recipe, in a matter of minutes you will have a tasty and satisfying tea treat on your table, which will definitely delight your loved ones.
Ingredients
- 1 piece loaf
- 2 pcs Egg (egg white)
- Sugar for sprinkling
Preparation
Cut the loaf into slices. Divide the eggs into white and yolk.
Take a slice of loaf, dip one side into the protein and now dip it into the sugar.
Place in a preheated oven and bake at 180 for 10-15 minutes.
For details and preparation details, watch the video.
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You will be amazed how delicious it is! Meat in a thermos
Meat in a thermos. The meat turns out simply magnificent. The preparation is very simple and not complicated, and the result is always 100%. Even the toughest beef prepared in this way turns out to be incredibly tasty, tender and soft.
Ingredients
- 1 kg Meat (beef, pork or chicken)
- 1 l Water
- 65 gr. (2.5 tbsp) Salt
- 25 gr. (1 heaped tbsp) Sugar
- 1 head Garlic
- 2 pcs Bay leaf
- 3 pcs Allspice
- 1 tsp Mixed peppercorns
Preparation
Pour 1 liter of water into a suitable saucepan. Add 65 grams of salt, 25 grams of sugar. Place on the fire and bring to a boil. Now we add seasonings, I add kameez brand, I really like them for their taste and aroma. 2 bay leaves, 1 tsp pepper mixture, a little allspice. Add 1 head of garlic divided into cloves along with the peel.
We boil everything for 5 minutes, now we lower the fillet of meat weighing 1 kg, today I have pork tenderloin.
Bring to a boil and reduce to low heat and cook for 20-25 minutes.
Now we remove the meat from the heat and wrap it well with a blanket, I also cover it with a jacket, the better you wrap it, the better. Leave the meat like this for 12 hours. I usually cook the meat the night before. 12 hours have passed, remove it from the broth and let the meat cool well.
For details and preparation details, watch the video.
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Vanilla buttercream
We present to your attention another amazing recipe for custard cream for “Napoleon” with milk. You will need:
- two eggs or three yolks;
- 0.5 l of milk;
- 50 g animal oil;
- 1 tsp. vanilla sugar;
- three tbsp. l. flour or starch;
- 180 g sugar;
- cream (35%) - 150 ml (can be replaced with 200 g of cow's butter).
We present to your attention a recipe for custard for “Napoleon” with a photo. It involves the following cooking process:
- Pour the milk into the pan, add vanilla sugar and half the simple sugar. Place over low heat and boil.
- Remove from heat and cool.
- Place the remaining sugar, starch or sifted flour in a separate bowl, stir everything well and add in small portions to the cooled mass, stirring.
- Place the resulting mixture on the fire again, boil while stirring. If you use flour, remove the mixture from the stove as soon as it thickens. If you took starch, after boiling, slow down for a couple of minutes. By the way, the cream made with corn starch is tastier than with potato or flour. But it must be sifted through a sieve so that there are no lumps.
- Add soft cow butter to the same type of mass, beat well and set aside to cool. If you completely cover the cream with cellophane, a crust will not form on it.
- Place the chilled dessert in the refrigerator for 5 hours or overnight.
- Next, beat the cold cream with a mixer until foamy and mix with the cream. If you use cow butter, soften it and beat it with a mixer until fluffy and homogeneous. Continuing whipping, mix with cream. Whisk everything again and you can coat the cakes.
A real UNION made from potatoes, and with meat too! Quick and delicious Dinner!
They turn out incredibly tasty, tender and satisfying. The ingredients are the most affordable, they are prepared simply and quickly. They always disperse with a bang.
Ingredients
- 500 gr. Potato
- 50 gr. Butter
- 300-350 gr. Flour
- 2 tbsp. Semolina
- Egg – 1 pc.
- 1/2 tsp. Salt
- 300 gr. Ground meat
- Onion – 1 pc.
- Garlic – 1 tooth.
- Cream – 1 tbsp. (or sour cream)
- to taste Black pepper
- 1/3 tsp. Seasoning for minced meat
Preparation
Boil the potatoes, add butter and prepare mashed potatoes.
Add salt to the slightly cooled potatoes, break the egg, flour, semolina.
Mix the dough. Let the dough rest in the refrigerator for 20 minutes. Add chopped onion, garlic, salt, pepper to taste and seasoning for minced meat to the minced meat. Mix everything well.
Roll the dough in flour, divide into parts. We form dumplings.
For details and preparation details, see my video.
Simple cream
Let's find out how to prepare a delicious custard cream for Napoleon from a minimum of ingredients. Take:
- a couple of eggs;
- a glass of sugar;
- two glasses of milk;
- three tbsp. l. flour.
Prepare this cream this way:
- Beat all components with a mixer until the same mass and place on low heat.
- Boil, stirring, cool and whisk again.
This cream is also prepared like this:
- Mix flour, a glass of milk and eggs in a bowl, beat until smooth.
- In another container, combine sugar with the remaining milk and put on fire.
- When the mixture boils, pour the egg-milk mixture into it in a thin stream. Bring to a boil, stirring constantly.
- Cool and beat well again.
