How to make delicious cream for Napoleon. The best cream recipes for Napoleon cake. For the cream we need
Butter cream for Napoleon cake
Many people ask me what kind of buttercream I use to make Napoleon cake. Here I am sharing the recipe:
Cream for Napoleon
Grind the sugar with the eggs, add milk and, stirring, cook the mixture over the fire until it boils. After this, remove the mixture from heat and cool.
Separately, beat the butter until white and, continuing to beat, add the cooled mixture to the butter. Add vanillin or liqueur to the cream.
Composition of products for Napoleon cream
For 200 g of unsalted butter - 0.5 cups of milk, 1 cup of sugar, 1 egg, 1/4 vanillin powder or 2-3 tbsp. spoons of liqueur.
A quick and inexpensive alternative to Napoleon cream
Sometimes I get lazy and make the cream for Napoleon simpler, like this:
I beat a stick of butter with a can of condensed milk with a mixer, then add a tablespoon lemon juice and coat the cakes. It all soaks for a few hours, and then the cake is ready, bon appetit!
http://www.eat-me.ru/20081204/krem-dlya-napoleona.htm
Creams for ready-made cakes “Cheroke”
Here I collected various lubrication creams ready-made cakes Cherokee.
To frost one cake, for example, a Cherokee cake, you need 400 gr. 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 components at room temperature, it is advisable to 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
- Yolks 2 pieces
- 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
Grind the eggs with sugar until the sugar grains disappear, then add flour and vanilla sugar 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 knead in a bowl and grind 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 residue left at the bottom of the dish. liquid cream, mix them with sugar and layer 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 strawberries
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 the 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 “Ryzhikov”.
Ingredients:
- Chocolate 200-250g.
- Heavy cream 250g.
Pour grated chocolate into the cream, place 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.
http://www.eat-me.ru/20080820/kremy-gotovyx-korzhej.htm
As old recipes for Napoleon cake advise, take puff pastry, bake a large number of cake layers and grease them with custard made with milk and eggs. But not everyone loves the classic recipe for this delicacy and tries to diversify it by using non-standard cream for such baked goods. But not all types of impregnation are suitable for puff pastry. For example, you could soak all the cakes with regular boiled condensed milk. Believe me, the cake will turn out very tasty and sweet. But in this case, you will have to spend almost three standard jars of this dairy product per kilogram of dough.
If you do it normally butter cream with condensed milk, then of course, you will need slightly less products, but this type of fudge does not soak puff pastries very well and they often remain dry and lifeless.
Let’s try to figure out which cream will better soak all the cakes and at the same time be so tasty and tender that you won’t be able to pull anyone away from this pastry.
A variety of cream recipes for Napoleon cake
It’s better to consider everything in order and first of all, cover the classic recipe for impregnation for this cake based on a liter of milk.
What goes into the custard:
- Milk – 1 liter;
- Chicken eggs – 2 pcs.;
- Granulated sugar – 1 cup;
- Butter – 200 gr.;
- Wheat flour, sifted - 3 tbsp. spoons.
Naturally, since we are preparing a simple custard, then first of all we will need a saucepan or stewpan, which will include almost all of the above products. Since the mass does not have to keep its shape, you can not beat the butter beforehand, but simply soften it by removing it from the refrigerator.
Now mix the remaining ingredients.
Break the eggs and grind them with granulated sugar, then sift the flour directly into the bowl and mix all the ingredients again. Next, you need to add milk in small portions and stir or beat with a mixer all the time, giving the mass a uniform consistency. When all the milk has got into the preparation, put the pan on medium heat and, stirring, wait for it to boil.
Next, cook the fudge over low heat, stirring continuously until the mass thickens.
Add softened butter to the finished fudge and beat the entire cream until smooth.
The finished impregnation must be cooled to room temperature, and only then coat the cake with it.
But this is not the only Napoleon cream that can be easily made at home. Most of the impregnations for this cake have a thinner consistency, so I usually undercook the classic custard for this cake a little. It’s okay that it flows down the sides - just a little bit. But the cakes are well soaked, and the cake melts in your mouth.
In order to prepare a more delicate cake, it can be soaked in cream.
Since butter is still a somewhat heavy product, while whipped cream is lighter and more pleasant to the taste.
Butter cream for Napoleon cake contains the following ingredients:
- Milk 2.5, 3.2% fat – 0.5 liters;
- Sugar – 180 gr.;
- Chicken eggs – 3 yolks;
- Butter – 50 gr.;
- High quality flour - 3 tbsp. spoons;
- Cream with fat content 35% – 150 gr.
The cooking recipe is somewhat different from the previous one, since it uses heated or even boiled milk. At the very beginning, mix the entire volume of milk with half the amount of sugar and put it on low heat. Fans of vanilla flavor can add a vanilla pod to this liquid, which must be removed after the milk boils.
In another bowl, mix the yolks with the remaining sugar and flour.
Grind this mixture thoroughly and begin to pour in milk in small portions. The fondant must be constantly stirred to avoid the formation of unnecessary and unpleasant-tasting lumps. Next, we boil our mass again, stirring constantly, waiting for the required consistency of the impregnation. When the mass thickens, remove it from the heat, cool it for a couple of hours at room temperature, and then another night in the refrigerator. In this case, the vessel with impregnation must be well and very tightly closed. cling film.
The next day, first whip the chilled cream until thick foam, then begin to combine the cream with the prepared workpiece. The mass must be constantly whipped. The result is the most delicate cream for the cake.
Recipe for soaking cakes made from unleavened puff pastry with mascarpone cream cheese.
Of course, this type of fudge is usually used as an independent dessert, but it is also well suited for Napoleon dough. It is no more difficult to prepare than regular cream from milk or cream.
Let's look at the components of this fondant:
- Mascarpone – 350 gr.;
- Condensed milk – 250 gr.;
- Cream 35% fat – 350 gr.;
- Raspberries – 200 gr.;
- Granulated sugar – 40 gr.
In order to prepare the cake and coat it with mascarpone cream cheese fondant, the puff pastry layers must be thoroughly soaked, otherwise the cake will turn out to be a bit dry. In this case, we will use raspberries, although you can use any berry. Whichever one you like, use it to make syrup. Also, to prepare berry napoleon in winter, you can use ready-made jam available in your own bins.
The recipe for preparing the impregnation is very similar to regular jam cooking.
First, let's prepare the syrup, since we need to soak each cake. After all, puff pastry prepared in the oven is very dry, and eating it in this form is somewhat problematic.
Cook raspberries with sugar over low heat.
You shouldn’t boil it too much, the main thing is that it gives juice. The prepared syrup must be cooled, so it is better to make it before preparing the main mascarpone fudge. Next, we prepare the fondant, which, in addition to layering the cake layers, will decorate the cake itself on all sides.
For this cream cheese With a wonderful name, beat mascarpone with a mixer, adding condensed milk in small portions. You need to add 1-2 tablespoons and whisk constantly. After the mass takes on a homogeneous appearance. In a pre-chilled bowl, whip the cream until thick foam. When both substances are ready, we begin to combine them into a homogeneous fudge.
Now, just as we added condensed milk, we begin to mix in whipped cream 1-2 tablespoons at a time. Some say that the resulting mass of mascarpone and cream must be continued to be whipped with a mixer, but my recipe says that both masses must be mixed with a spatula as if you were preparing a sponge cake and adding whipped whites into it. Carefully from bottom to top.
The finished mass does not need to be cooled or heated - it can be immediately applied to the cakes.
But as mentioned above, puff pastry is dry and to assemble a Napoleon with berries, you must first soak each cake with berry syrup, and then apply mascarpone fondant. To make such a cake beautiful and festive, you need to fully calculate the number of cake layers and divide the entire volume of cream so that there is enough to decorate the top of the cake and its sides.
The mascarpone fudge recipe is very suitable for decorating a puff pastry cake and making not only a tasty, but also a very beautiful holiday dessert. As you can see, the recipe for the cream itself does not contain any added sugar, since the fudge is made sweet by using condensed milk. But this decoration has one significant drawback - mascarpone cheese is too expensive in many parts of our country and not many people can afford to prepare this dessert. But at the same time, mascarpone can be replaced with any other cream cheese, which is sold in many supermarkets in the country.
A festive version of making cream for puff pastry of the world famous Napoleon.
The cream cheese fudge gives the whole cake some airiness, and I called this recipe festive because the soaking is a little drunk with Amaretto.
We will prepare a Napoleon cake from purchased puff pastry with an Italian touch.
To do this you will need:
- Puff pastry – 1-1.2 kg;
- Mascarpone cheese – 200 gr.;
- Amaretto liqueur – 80 ml;
- Yolks – 20 pcs.;
- Premium quality wheat flour – 12 tbsp. spoon;
- Sugar – 3 tbsp;
- Milk – 2.5 liters.
First you need to prepare the cakes, bake them and cut them into shape, and only then start preparing the layer for the cakes from mascarpone and milk. There is quite a lot of cream, so there should be at least 15 cakes.
We prepare it almost like the most ordinary custard; when you start reading the recipe, you will understand that we are simply replacing butter with cream cheese.
Beat the yolks with sugar and flour.
Mix everything thoroughly, then heat the milk and first pour 1/3 of it into the prepared mass. Beat everything thoroughly with a mixer, and then pour the remaining milk into the mixture and beat again. Place the pan with the initial layering stage on low heat and cook until the cream thickens. This impregnation must be stirred constantly, and even when removed from the heat and the liqueur is added, stir the mixture for about 5 minutes.
Next, the custard fudge will cool, and during this time you need to beat the cream cheese into a thick but pliable mass. When both components are in the same weight category, or rather have the same temperature, then we begin to add cheese to the mixture and beat well.
After both masses are combined, the cream can be used to layer the cake layers and decorate the cake. You will get the most delicious napoleon from puff pastry, which does not even suspect the presence of condensed milk. This cake will become not only a table decoration, but also a family favorite dish. Since the recipe itself contains a huge amount of yolks, I immediately make custard from the whites protein cream and meringue, which I use to decorate baked goods a little. The rest of the meringues will be used as sweets for all the children at home.
Every housewife loves to pamper her household with delicious, delicious and unusual pastries. Today, the cake can be considered a classic dessert, which is prepared not only on holidays. There are many different recipes, but everyone’s favorite has been the classic Napoleon cake with custard for several decades in a row. As you know, its basis is made of puff pastry cakes, but it is the cream that gives this pastry its special taste. Today we will talk about how to prepare the most delicious and delicate custard for Napoleon.
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. 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 it tastes no different from 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;
- flour premium– 40-50 g.
Preparation:
How to prepare vanilla custard for Napoleon cake?
As already mentioned, every day the number of simplified and very delicious recipes custard increases. Housewives come up with various options preparing the famous classic cream. Let's look at how to make Napoleon custard with a hint of vanilla.
Compound:
- butter (softened) – 250 g;
- powdered sugar – 250-300 g;
- flour – 40 g;
- vanillin.
Preparation:
Recipe for the most delicate custard cream with a creamy taste
To frost the Napoleon cakes, you can make buttercream. It is prepared very simply and quite quickly.
Compound:
- chicken eggs (yolks) – 3 pcs.;
- milk of any fat content – 300 ml;
- granulated sugar - ½ tbsp.;
- flour – 2 tbsp. l.;
- butter – 200 g.
Preparation:
How to prepare custard cream with the addition of condensed milk?
If you like condensed milk, then you should definitely try making cream with it. The taste of the cream is very delicate and refined. Your household will definitely like this layer in the cake.
Compound:
- milk – 250 ml;
- granulated sugar – 2 tsp;
- softened butter – 100 g;
- premium flour – 2 tsp;
- condensed milk – 200 ml;
- vanilla sugar or essence.
Preparation:
- Take a separate bowl and pour milk into it, add sifted flour and granulated sugar.
- Mix all ingredients thoroughly.
- Place the whipped mixture on the stove and bring to a boil over medium heat.
- Don't forget to stir the cream constantly so it doesn't burn.
- When the mixture has cooled to about 40°, add well-softened butter to it.
- Beat all ingredients using a mixer or blender.
- Then add condensed milk and vanilla sugar and mix everything thoroughly again.
- Custard with the addition of condensed milk is ready to eat.
Napoleon with custard: recipe with photo
The taste of the cake as a whole depends not only on the prepared cream, but also on the cake layers. You can purchase puff pastry blanks at the store and use them for the cake. But if you want to surprise your household with homemade baked goods, then try baking puff napoleon with custard. IN this recipe We will look in detail at the method of preparing cakes. To prepare the cream, you can use any of the recipes described above.
Compound:
- butter;
- table vinegar - 1 tbsp. l.;
- premium flour – 225 g;
- cold water – 150 ml.
Preparation:
To make the cake very tasty and exquisite, use the advice of experienced confectioners:
- knead the puff pastry thoroughly;
- you can purchase ready-made layers of puff pastry;
- prepare the custard according to the rules, stirring it thoroughly until the desired consistency is obtained;
- decorate the cake with nuts, dried fruits, fruits, sprinkles, ground cakes, etc.
Pamper your household and bake delicious Napoleon, loved by everyone since childhood. And the following custard recipes will help you create a truly confectionery masterpiece. Cook with pleasure!
From childhood, each of us has in our memories the incredible, melt-in-your-mouth and maddening taste of Napoleon cake. The difficulty in preparing the cake lies in its unusual cream, which gives the cake its unique taste. Every self-respecting housewife has in her arsenal the “correct” recipe for the classic cream for “Napoleon”. There are a large number of options for cream - some prepare it based on eggs and butter, others based on condensed milk or sour cream.
Timeless classic
It is known that puff pastry was invented by the Frenchman Claudius Gele back in 1645. He kneaded the dough, folded it in layers, generously coated each layer with butter, then rolled it out again and repeated this procedure several times. As a result, he received an unusual puff pastry. A few years later, a baker-pastry chef (unfortunately, his name has not been preserved) came up with the idea of coating the layers of dough with custard. This is how the delicious and famous cake turned out, which was called "Neapolitan". However, after the recipe came to Russia, the name was slightly distorted. From "Neapolitan" the cake became known as "Napoleon".
“Napoleon” is a delicacy made from unsweetened puff pastry, crispy dough, soaked in cream - protein, butter, custard, chocolate, whipped cream or condensed milk. Before assembling the cake, you need to know how to prepare the custard for the Napoleon cake. Additional ingredients in it may include cedar, walnuts, cashews, pears, bananas, cocoa or chocolate.
Impregnation for cake
Confectioners-bakers have developed many recipes for making cream - a highlight for “Napoleon”. Each cream brings its own unique flavor to the taste. To choose the right filling for yourself, you should try different ways preparations. The cream-based cream will add tenderness, the protein cream will add lightness and airiness, and the nuts mixed into the cream base will add piquancy to the overall taste.
However, there is a proven, classic recipe for Napoleon cream. This impregnation can be used for filling other cakes, for example, “Medovik”, “Millefeuille”. The cream turns out incredibly tasty, creamy and liquid. But it’s difficult for them to layer a regular cake, since heavy ones will squeeze them out.
Classic recipe
Charlotte cream is a flourless custard based on eggs and butter. The texture of this filling is very delicate, light, without lumps, and most importantly, it is very easy to prepare. To prepare custard for Napoleon cake you will need the following ingredients:
Before cooking, soften the butter. First you need to peel the vanilla pod (you can use vanilla extract or essence), put the stems and seeds in a saucepan with cold milk. Next, you should put the milk on the stove and bring to the fire. Cool the liquid to room temperature.
The next step is to combine the eggs with sugar and starch and mix thoroughly with a whisk. Pour milk into the egg mixture, passing it through a sieve to get rid of excess seeds and vanilla pods, while stirring gently.
Next, the liquid should be boiled; it is recommended to pour it into a saucepan and place over medium heat. At this point, you should constantly stir until thickened, otherwise there is a chance that the cream will burn. This causes large bubbles to appear. At the very end of cooking, you need to add butter to the mixture and mix well until smooth and cool in the refrigerator for 2-3 hours, also covering the bowl with cling film.
Confectioners advise, when it is necessary to obtain a more delicate and airy filling, to whip cold cream to peaks (durable foam). The bowl and whisk should also be cold to speed up the process and make the foam fluffy. Next, carefully mix the resulting cold custard mass with whipped cream at the rate of 300 grams of cream per 100 grams of cream. Pastry chefs call this cake filling “Diplomat”. “Diplomat” is stored in a pastry bag in the refrigerator for a maximum of a week.
If desired, you can diversify the mixture for coating the cake with unusual products that will transform the taste. For example, you can add to homemade cream lemon zest (only the yellow part of the lemon without the white film), rum and grated pears, as well as cream can be replaced with sour cream (10%), this will reduce the calorie content of the dish. In addition, at the end of cooking, confectioners can add nuts chopped in a blender, which will emphasize the individuality of taste and the variety of flavors.
Homemade cream based on condensed milk
Condensed milk will add a creamy milky note to the cake filling. For classic recipe Cream for Napoleon cake based on condensed milk requires ingredients:
The steps for preparing the filling based on condensed milk are similar to those for making Charlotte cream. At the last stage, you need to carefully pour and distribute condensed milk into a bowl of cooled liquid. The result is a snow-white cake coating with an incredible smell and taste. If desired, you can remove eggs from the ingredients; this will not affect the quality, taste of the product or the impregnation properties of the cake.
Unusual option
One of the unusual and incredibly tasty recipes is. It is best to prepare it in two portions, since it is unlikely to remain in the original quantity before coating. Curd banana filling is a fantastic combination of ripe and sweet banana with curd that will drive anyone crazy. To make Napoleon cake even tastier you will need:
The technology for preparing the cake filling is no different from the previous ones. However, there are some differences. Ripe banana must be blended with a blender until smooth. After the creamy mass has cooled completely, assemble the cake. Confectioners recommend alternating curd-banana layers with layers buttercream. However, some housewives manage to mix all two components. This does not spoil the filling, but turns out unusually bright and very tasty.
Chocolate delight
Chocolate is the most beloved and popular delicacy of many peoples. The raw materials for its production are cocoa beans - seeds chocolate trees. It is worth noting that to prepare an excellent dessert, you must use only high-quality chocolate without impurities or additives, which dissolves well, has a high fat content of 20-24% and an intensely saturated dark color.
The dark chocolate-based cream turns out to be very delicate, with a chocolate taste and aroma from childhood, with a deep color, and also adds a bitterness to the taste. It holds its shape perfectly (even at room temperature) and has an appetizing glossy color. To prepare chocolate impregnation you will need:
- Eggs - 3 pcs.
- Dark chocolate - 100 gr.
- Sugar - 180 gr.
- Butter - 200 gr.
- Salt - a pinch.
The next step is to cook the resulting mixture in a saucepan over low heat until it boils, stirring constantly. After cooking, let the cream cool completely.
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... mmmm, and now many people remember their childhood, how their mother or grandmother spread beautiful golden brown and crispy cakes, and gave the remains of the cream to us, and how delicious it was to scrape it off the walls of the saucepan or just lick it off the whisks... but that was a long time ago. Today, there are many recipes for custard for Napoleon, and every housewife has her own signature recipe. We offer you several simple recipes not only for Napoleon, but also for straws, eclairs, honey cakes and pancakes.
- 200 grams of butter;
- 250 grams of milk;
- 300 grams of powdered sugar;
- 4 tbsp. flour;
- ½ tsp. vanilla sugar.
Mix half the milk with flour, it is advisable to stir well with a mixer so that there are no lumps left.
Mix the other half of the milk with vanilla sugar, put on medium heat and boil. As soon as the milk begins to boil, pour in the whipped milk-flour mixture in a thin stream, stirring occasionally. Stirring constantly, bring to a boil (the mixture should thicken), remove from heat, and cool.
Beat the softened butter with powdered sugar and mix with the prepared cooled cream.
Grease the cakes with the prepared cream. Bon appetit.
Ingredients for custard:
- 0.5 cups sugar;
- 3 yolks;
- 2 tablespoons flour;
- 285 ml. milk;
- 200 grams of butter.
Grind the egg yolks thoroughly with sugar and add the sifted flour to them, stir everything well again. Then pour 175 grams of cold milk into this egg-flour mixture, stirring continuously, and bring until smooth.
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, stirring constantly. 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.
Ingredients for custard:
- 1 liter of milk;
- 2 eggs;
- 1 glass of sugar;
- 200 grams of butter;
- 3 tbsp flour.
Combine sugar, eggs and flour in a saucepan, grind everything thoroughly until smooth and gradually add milk. If you have a lot of time, you can pour in the milk a few tablespoons at a time and thereby gradually mix everything, and if your time is limited, you can simply use a mixer and pour in all the milk in 2-3 additions.
So, the milk was combined with the sugar-egg-flour mixture without a single lump and put on medium heat.
Stirring constantly to prevent burning, bring the mixture to a boil. As soon as it boils, remove from heat and let cool. Then gradually add 1-2 tbsp into the cooled cream. spoons, add softened butter (if you don’t have time, you can thoroughly beat 100 grams and again 100 grams and beat everything again) and beat thoroughly.
This way your cream will turn out airy and light, because... butter and milk will combine well. Your cream for Napoleon is ready. Bon appetit.
Ingredients for custard:
- ½ liter of milk;
- 180 grams of sugar;
- 3 yolks or 2 eggs;
- 50 grams of butter;
- 3 tablespoons flour or starch;
- 150 ml. cream 35% (can be replaced with 200 grams of butter);
- ½ vanilla pod or 1 tsp. vanilla sugar.
Pour milk into a separate saucepan, add half the sugar and half the seeded vinyl pod (if you don’t have a vanilla pod, add vanilla sugar). Place over medium heat and bring to a boil.
Cool, remove the vanilla pod from the infused milk.
Then pour the sifted flour or starch and the remaining sugar into a separate bowl, mix everything thoroughly, and gradually pour into the cooled mass, without ceasing to stir so that there are no lumps.
Stir the resulting homogeneous mass back on the fire and bring to a boil. If you use starch in the cream, keep in mind that after boiling the future cream needs to be kept on the fire for 2-3 minutes; if you use flour, you can remove it from the heat as soon as the cream has thickened. When using corn starch, there will definitely be lumps, so we recommend passing it through a fine sieve, it’s a little troublesome, but it will corn starch The custard turns out much tastier than using flour or potato starch.
Add softened butter to the resulting homogeneous mass, beat thoroughly and leave until completely cooled. In this case, it is advisable to cover the saucepan tightly with cling film so that the film itself completely covers the cream, this way you can avoid the formation of a thickened crust on the cream.
The completely cooled cream should be placed in the refrigerator for 4-5 hours or preferably overnight. Then, after the expiration date, remove the cream. Thoroughly beat the well-chilled sivki until foamy and mix with the cream. When using butter instead of cream, you need to beat the softened butter with a mixer until smooth and fluffy, and gradually add cold cream to it while whisking. Beat everything again and... the cream for Napoleon is ready. This cream can be used to fill various cakes and eclairs. Bon appetit.
Ingredients for custard:
- 1 glass of milk;
- 1 glass of sugar;
- 1 egg;
- 1.5 tbsp. flour;
- 300 grams of butter;
- 2 tablespoons walnuts;
- A pinch of vanillin or vanilla sugar.
Our first step is to beat the eggs with sugar, mix the resulting mixture with milk, flour and vanilla, bring to a homogeneous mass and put on medium heat, stirring constantly so as not to burn. Bring almost to a boil, remove from heat and cool.
You can lightly fry the nuts, as you wish, and pass them through a blender.
Add softened butter and chopped nuts in a blender to the cooled cream, beat everything thoroughly again. Now your nut custard for Napoleon is ready. Bon appetit.
This simple recipe is offered when you are short on time and use minimal ingredients.
Ingredients for custard:
- 2 glass of milk;
- 2 eggs;
- 3 tablespoons flour;
- 1 glass of sugar.
1 cooking option: Beat all ingredients for the cream thoroughly with a mixer until smooth and place over medium heat. Bring to a boil, stirring, cool and whisk again. 
Option 2: In a bowl, mix 1 glass of milk, eggs and flour, beat everything well until smooth.
In another saucepan, combine the remaining milk (1 cup) with sugar and put on fire. As soon as the mixture begins to boil, gradually pour the prepared milk-egg mixture into it in a stream. Bring to a boil with constant stirring. Cool and beat thoroughly again. Bon appetit.
Ingredients for custard:
- 400 grams of milk;
- 2 eggs;
- 1 glass of sugar;
- 2 tablespoons flour;
- 2 tsp. butter;
- 1 tsp. vanilla sugar.
Mix the eggs with flour until smooth.
Mix milk with sugar and bring to a boil.
As soon as the milk boils, pour it in a thin stream into the egg-flour mixture, stirring the latter constantly.
Mix the resulting mass thoroughly until the lumps disappear and return to low heat. Stir until thickened and remove from heat.
Add vanilla sugar and butter, mix everything thoroughly until the sugar is completely dissolved, cool. When the cream has cooled down, beat again with a mixer. The cream is ready. Bon appetit.
Ingredients for custard:
- 250 grams of milk;
- 2 tablespoons Sahara;
- 2 tablespoons flour;
- 100 grams of butter;
- 0.5 cans of condensed milk;
- 1 egg;
- Pine nuts;
- Vanillin optional.
Mix milk with 2 tablespoons of sugar, flour, egg and vanilla. Mix everything thoroughly until smooth and put on medium heat. Bring to a boil with constant stirring, cool.
Add softened butter and condensed milk to the cooled mass and beat everything thoroughly again. Pine nuts can be lightly toasted, chopped and added to the prepared cream or sprinkled on top of the cake. Bon appetit.
Ingredients for custard:
- 1 glass of milk;
- 2 tsp. flour;
- 2 tsp. Sahara;
- 100 grams of butter;
- 200 grams of condensed milk;
- Vanilla optional.
Pour milk into a separate pan, add sugar and flour, stir everything well and put on medium heat. Bring to a boil with constant stirring, cool.
Add softened butter and condensed milk to the cooled cream and beat everything thoroughly again at high speed; if desired, you can add vanilla or vanilla sugar. Bon appetit.
Ingredients for custard:
- 3 egg yolks;
- 1-2 glasses of sugar (depending on how sweet you are);
- ½ cup flour;
- 900 ml. milk;
- 300 grams of butter.
Boil milk in a separate saucepan.
Beat the yolks well, then, without ceasing to beat, add sugar and flour. Bring the mass to a homogeneous state.
Then gradually add hot milk in a thin stream to the resulting mass. Mix thoroughly until lumps disappear and place over medium heat.
Bring to a boil. Add butter, beat again and cool. If necessary, you can stir everything again after cooling. Bon appetit.
