Napoleon cream recipe. How to make delicious custard for Napoleon? Recipe for Napoleon cake with custard and condensed milk

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

Today we offer three cream options for everyone’s favorite “Napoleon”.

You already have 3 cream recipes for Napoleon. Now it's a matter of small things!

1. Classic cream for Napoleon cake

Products:

1. Butter - 1 pack.

2. Condensed milk - 250 ml.

4. Nuts (preferably walnuts) - 250 gr.

How to prepare 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 turn out tender and airy.

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

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

The nut cream for the Napoleon cake with condensed milk is ready, all that remains is to cool it to use it for soaking the cakes.

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

2. Custard for Napoleon cake

Products:

1. Whole milk - 500 ml.

2. Flour - 150 gr.

3. Vanilla sugar - 15-20 gr.

4. Butter - 1 pack.

5. Condensed milk - 250 ml.

How to prepare custard for Napoleon cake:

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

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

Place a piece of soft butter. At this stage, it is important not to allow the added product to become too soft, otherwise it will not be possible to beat the mixture until smooth.

The custard for Napoleon with condensed milk is almost ready, all that remains is to add the last element - condensed milk and beat the resulting mass again.

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

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

Products:

1. Fat 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 prepare cream with sour cream and condensed milk for Napoleon cake:

The first thing to do is beat the sour cream until fluffy 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 dessert impregnation is ready.

Bon appetit!

There are many recipes for making an airy-crispy Napoleon cake. Its taste depends on its most important filler - cream, which can be prepared either from eggs or from butter. Let us also figure out which custard for “Napoleon” is better to choose so that its taste remains tender, crispy and most refined.

Classic custard based on milk and flour

To prepare this filling we will need the following ingredients:

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

The preparation is simple and does not take much time: bring the milk to a boil and slowly pour into it (stirring constantly) the pre-prepared mixture of yolks mashed with sugar, flour and vanilla. Boil everything over low heat until the cream reaches the desired thickness.

Custard based on milk and butter

Cream prepared with the addition of butter will be more tender, fluffy and hold its shape well.

Ingredients:

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

Our actions:

• Mix and mix sugar, flour, eggs and 0.5 cups of milk until a homogeneous mixture is obtained.
• 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. Afterwards, take the cream out into the cold so that it cools thoroughly.
• When the cream has cooled, add melted butter in parts.
• Beat the resulting mixture thoroughly.

Custard cream based on condensed milk for “Napoleon”

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

You will need:

• 250 ml 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. Boil the mixture over low heat until the sugar melts.
• Cool the semi-finished product.
• When the dough has cooled, pour in the condensed milk and add the melted butter.
• Beat the cream until smooth.

Chocolate custard for “Napoleon”

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

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

Preparation:

• Using a mixer or by hand, thoroughly mix the eggs, flour, milk, sugar and vanilla.
• Chop the chocolate and mix it with the egg-milk mixture.
• Place the entire mixture over low heat and, stirring constantly, bring to a boil (but do not boil).
• Let the resulting cream cool, and then add the melted butter and beat everything thoroughly until the mass becomes airy.

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

Wheat flour 2 tbsp. l.

Chicken eggs 1 pc.

Butter 200-250 g

Vanillin to taste

Preparation

Why doesn't the custard thicken? This means you did something wrong and your cream turned out runny. 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.

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  Let's prepare all the necessary ingredients that we will need in the process of preparing the cream.

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

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  Take an aluminum container and beat sugar, egg and flour in it. Add vanillin here. If you wish, you can make the cream without eggs.

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  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.

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

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  Now it's time to add the butter. In our case, its percentage is eighty-two. If the fat content of your oil is seventy-two percent, then you will need more of it. If you wish, you can make the cream without oil. It is desirable that it softens while the custard is cooling. The butter-custard we are preparing 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.

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

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  Gradually add the whipped butter into the custard, as shown in the photo.

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  How long does it take to cook custard? We focus on appearance. As a result, we will get a full bowl of delicate creamy mass. That's the whole recipe with photos! Now our classic custard for “Napoleon” is produced. As you can see, preparing such a dessert correctly is not so difficult. All that remains is to grease the cakes with light cream and we will get the perfect, delicious dessert. Bon appetit!

KBJU and composition for the entire dish

Napoleon cake is a masterpiece of confectionery art; lovers of sweets are delighted with it. An incredibly delicious dessert that has practically become a classic. It often becomes the culmination of a festive feast. If you have a great mission to set the festive table, then do not forget about how enthusiastically the guests greet the Napoleon cake! It is unlikely that anyone will sincerely praise you for a cake brought from the store, but it is quite possible to receive culinary stars for a dish you prepare yourself.

The French and temperamental Italians call this cake “mille feuille”, which means a thousand layers. There are several fascinating stories about the birth of this delicious dessert; they will be discussed at the end of the issue. In the meantime, let's move on to the custard recipe for Napoleon cake.

Cream for Napoleon cake

You are offered a recipe for a simple, very tender and tasty classic custard. With cakes everything is much simpler. The most difficult option is to make your own dough and bake cakes for Napoleon. A less complicated option is to purchase ready-made frozen puff pastry in the supermarket and bake cakes from it. The easiest option is to purchase completely ready-to-eat cakes and simply coat them with cream.

You may ask: why not buy a ready-made Napoleon in this case? The answer is simple - in production, the cake cream will be prepared from unknown milk powder, egg powder and unhealthy fats. Such a cream is stressful for the body; it can add extra centimeters to your waist and cause health problems for the body as a whole.

Ingredients:

• chicken eggs – 4 pcs.;
• wheat flour - 4 tbsp. spoons;
• milk – 1 l;
• sugar - 500 g;
• butter - 500 g.

Cooking process:

If you prepare the cream according to the recipe described, then use only high-quality and nutritious products for it. Not spread or margarine, but butter; not powdered eggs and milk powder, but eggs and natural milk.

Chicken eggs need to be broken into a bowl and sifted wheat flour added to them. These two ingredients must be mixed until smooth. When mixing these components, there are often lumps; an excellent and quick solution would be to use special attachments for an immersion blender with a knife.

In a saucepan you need to boil the milk and dissolve all the granulated sugar in it.

Pour the egg-flour mixture into the sweet milk in a thin stream, while constantly stirring the mixture.

Cook the cream over low heat until thickened. Then remove the saucepan from the heat and cool to room temperature.

Place the pre-softened butter in a large container, in which we will later knead the cream, beat with a whisk or mixer until smooth.

Add the cooled cream to the butter in small portions and begin to intensively mix the whole mass with a whisk.

Here you can use a mixer and work at low speed. In several stages, mix the custard into the butter, but not vice versa.

We grease the cake layers with the resulting cream or use it for filling or buns. The cream is good not only in Napoleon, it will go well with honey, sour cream and sponge cakes.

You will certainly be pleased that the taste of the cream is excellent!

If the process doesn’t tire you at all, tune in to making homemade Napoleon with many thin layers. I will definitely share my signature recipe in the next issue, subscribe to the newsletter of new recipes from our notebook!

The French claim that the dessert was invented by a cook who lived at the court of Bonaparte himself. He dreamed of becoming the best chef. And he resorted to a trick: he bought a traditional French holiday pie, cut it lengthwise and coated it with cream, jam and cream. And to flatter his emperor, he named the dessert after him. Of course, all Bonaparte’s followers and he himself appreciated the delicacy.

According to another legend, the author of the dessert is the emperor himself. Allegedly, the wife was jealous of the emperor’s pretty young maid of honor. To distract Josephine (who, it should be said, loved sweets very much) from sad thoughts, Bonaparte invited her to enjoy a dessert of his own invention. And on the fly he came up with a recipe, which was tested in practice, resulting in a delicious cake, which was named after its inventor.

In Russia, for the first time, the delicacy was prepared in memory of the expulsion of Napoleon's troops and was made in the form of triangular-shaped cakes, reminiscent of the emperor's cocked hat.

This is such an interesting and delicious story!

Best regards, Anyuta.

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. 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:

How to prepare vanilla custard for Napoleon cake?

As already mentioned, the number of simplified and very tasty custard recipes is increasing every day. Housewives come up with various options for 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:

1. Take a separate bowl and pour milk into it, add sifted flour and granulated sugar.
2. Mix all ingredients thoroughly.
3. Place the whipped mixture on the stove and bring to a boil over medium heat.
4. Don't forget to stir the cream constantly so it doesn't burn.
5. When the mixture has cooled to about 40°, add well-softened butter to it.
6. Beat all ingredients using a mixer or blender.
7. Then add condensed milk and vanilla sugar and mix everything thoroughly again.
8. Custard with the addition of condensed milk is ready for use.

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 Napoleon puff pastry with custard. In this recipe we will look in detail at the method of preparing the 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 a delicious Napoleon, loved by everyone since childhood. And the following custard recipes will help you create a truly confectionery masterpiece. Cook with pleasure!