Butter cream for Napoleon cake. Cream for Napoleon cake made from puff pastry: ingredients, recipe, cooking tips

Hello my friends! I thought and thought about how best to design your modified custard for Napoleon, and decided not to worry, but to make a separate full-fledged post. Moreover, we already have not one, but two recipes, and both deserve the right to exist.

Which cream to choose for Napoleon

I, as a recognized conservative and adept of the classical style, did not go far from the classics - both cream recipes will be custard, but one is a classic classic, and the second is a more modern version, not quite familiar to Napoleon cake.

Although it is quite difficult to talk about classics in the context of such a giant of Soviet cuisine as Napoleon. My husband's family, for example, does not recognize Napoleon with classic custard. For them, the only possible cream for Napoleon is half butter. And this, if we speak in terms of world confectionery practice, is Muslin cream. But for me, such buttercream in a cake, where there is more cream than cake layers (which, by the way, are also half butter), is simply unacceptable. It's too greasy. It turns out to be some kind of oil. The same goes for Napoleon with condensed milk buttercream.

Therefore, we will immediately omit such options.

Classic custard

ABOUT classic custard There is no need to talk for a long time - everyone knows about it, loves it and knows how to cook with almost no problems. The only thing is that the proportions for Napoleon in the custard will be slightly different from the usual in order to obtain a less thick cream, capable of soaking cakes well.

If you belong to that category of citizens (of which there is an absolute minority) who prefer crispy napoleon, then I refer you to the link for, which turns out to be dense and stable.

Custard with added cream

The second cream with which I started making Napoleon not so long ago is a more modern custard with the addition of whipped cream, also known as Diplomat in the world, and some call it Sundae. This cream turns out to be fattier and richer in taste, but at the same time more delicate and airy than classic custard.

It’s hard for me to say which of these creams is the most delicious. Choose for yourself.

My Napoleon's original recipe carefully stored. It is also incredibly tasty and has earned many accolades over the course of its existence. But today’s two creams are quite a bit, one evolutionary step, higher than their venerable ancestor.

Classic custard recipe

For the cream we need:

Makes 10-12 cakes with a diameter of 24 cm. The crust recipe can be found.

• milk - 1 l
• sugar - 200 gr.
• eggs - 100 gr. (2 pcs.)
• egg yolks - 80 gr. (4 things.)
• vanilla sugar with natural vanilla - 15 gr.
• flour - 100 gr.

If you like it sweeter, use 25 grams of sugar. more.

Cooking method:

1. In a saucepan, mix milk with half the sugar (100 g) and bring to a boil over moderate heat.
2. While the milk is heating, in a deep bowl, whisk the eggs and yolks with the remaining sugar (100 g), vanilla sugar and flour until smooth.
   

   Do not leave the sugar in contact with the yolks without stirring them, otherwise they will burn and form lumps.

3. As soon as the milk boils, pour about 1/3 of the milk into the egg mixture, while stirring with a whisk.
4. Then return the egg-milk mixture back to the hot milk, stir and return to already low fire without ceasing to stir vigorously with a whisk.
5. After a couple of minutes the cream will begin to thicken. DO NOT wait for the cream to thicken too much. Immediately remove the pan from the heat.
6. Pour the custard into another container (if there are lumps, pass through a sieve), cover with cling film and leave at room temperature until completely cooled.

Whipped Cream Custard Recipe

Required Products:

Makes 10-12 cakes with a diameter of 24 cm.

• heavy cream 33-35%, cold - 200 gr.
• milk - 500 ml
• sugar - 120 gr.
• eggs - 50 gr. (1 PC.)
• egg yolks - 40 gr. (2 pcs.)
• vanilla sugar with natural vanilla - 15 gr.
• flour - 60 gr.
• butter, softened - 25 gr.

Recipe:

1. First, let's whip the cold cream. to soft peaks and put it in the refrigerator.
   

   To whip the cream better, place the whisk, mixer bowl and cream in the freezer for 15 minutes before whipping.

2. In a saucepan, mix milk and half the sugar (60 g), and bring to a boil over moderate heat, stirring occasionally with a whisk.
3. While the milk is heating, in a deep bowl, grind the egg, yolks, remaining sugar (60 g) and vanilla sugar.
4. Add flour and mix thoroughly with a whisk until smooth.
   

   You can add a couple of spoons of milk that has not yet warmed up to make stirring easier.

5. As soon as the milk boils, remove the saucepan from the heat and pour 1/3 of the milk into the bowl with the egg mixture, stirring continuously with a whisk.
6. Then we return this entire mixture to the saucepan with the milk, again stirring continuously.
7. Reduce the fire, return the saucepan to the stove and, continuing to stir vigorously, bring the cream to a boil (until the first bursting bubbles appear).
8. Immediately remove the cream from the heat, add the butter, cut into cubes, and stir until the butter is completely dissolved.
9. Place the custard in a mixer bowl and beat on medium speed to cool the custard.
   

   If you have time, you can cool the cream at room temperature by covering it with cling film.

10. After the temperature of the cream reaches approximately 35º, add the whipped cream and beat for a short time until a homogeneous smooth cream is obtained.

All. The cream for Napoleon is ready.

I use both of these creams not only in Napoleon, but also in sponge cakes (the second option with cream), in tarts, tartlets, eclairs, you can fill cupcakes with them, etc.

Do I want to experiment with chocolate Napoleon soon? Do you want results?

Ask your questions and share your feedback in the comments, subscribe on social networks and cook deliciously!

See you again!

Olya Athenskaya

I help you bake better.

Napoleon cake is a dessert that is familiar to many from childhood. In many families, it was a mandatory delicacy for the holiday, thanks to which its recipe was passed down from mother to daughter. But sometimes you want to deviate from the traditional performance and try something new. Knowing that the key to a good cake is the cake layers, you can leave the recipe you’ve tried for years and start experimenting with cream. By preparing cream for “Napoleon” according to different recipes, you can radically change the usual, familiar taste of this dessert. I offer several of the most popular cream options that do not require special ingredients or skills.

Classic Napoleon cake (custard cream)

Ingredients. For the dough: flour (5 cups), milk (1 cup), creamy margarine (250 g), one egg, salt. For the cream: milk (1.5 liters), flour (1.5 cups), sugar (2.5 cups), butter (150 g), eggs (2 pcs).

Preparation. Cakes. Sift the flour onto the table, cut the margarine into small pieces, rub everything thoroughly with your hands to make a homogeneous mass. We form a slide from the resulting mass with a depression in the middle, into this depression we gradually pour milk, previously mixed with the egg and salted. Knead everything very well, the dough should be homogeneous, smooth, without lumps. Divide the finished dough into portions. One serving is one cake. Roll the portioned pieces into balls and put them in the refrigerator for several hours. We take out, roll out the chilled dough balls into thin layers, which we place on a baking sheet, pierce them with a knife or fork in several places and bake each for 5 minutes at 200 degrees.

For "Napoleon"

We take milk and divide it equally. Beat one half with flour (add it in small portions, about a spoonful at a time). We put the second half on the fire and boil. As soon as the milk has boiled, pour it into the half that was whipped with flour, mix thoroughly and put the resulting mass on the fire. While the pan of cream is on the fire, it must be stirred constantly. It is necessary to cook the cream for as long as possible - this will improve its taste. Before removing from heat, add the frothy eggs, butter and sugar. Don't forget to stir constantly.

When the cakes and cream have cooled, coat the cake, sprinkle crumbs from the cakes on top and leave to soak for several hours.

Cream for “Napoleon” - “Chantilly”

Ingredients: heavy cream (30%), sugar, vanillin.

Beat cream and sugar until smooth. At the end of whipping, add a little vanilla. If you want to get a less fatty cream, then you need to add a little to the 30% cream. It is not recommended to use cream with a lower fat content, as it will not whip well. Walnuts will go perfectly with this cream - after coating the crust, sprinkle ground walnuts on top.

Cream for “Napoleon” with condensed milk

Ingredients: condensed milk (300 g), butter (300 g), vanillin.

Soften the butter, add a little vanillin and a spoonful of condensed milk. Beat everything with a mixer, then add a few tablespoons of condensed milk and continue beating. Add a few spoons at a time until you have used all the condensed milk. The cream for Napoleon prepared according to this recipe should be fluffy and have a uniform consistency. If desired, you can add cognac, any fruit liqueur, lemon juice or nuts.

You can also deviate from the generally accepted recipe and, when preparing the Napoleon cake, replace the cream with applesauce and sugar. Or add coffee, cognac, whiskey, chocolate to your usual cream recipe. These minor additions can radically change the taste of such a familiar delicacy. Only through experimentation can you get an unsurpassed result that will delight you and your loved ones.

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 make regular buttercream with condensed milk, then of course you will need slightly less ingredients, 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 best 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 will go 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 entered the preparation, place 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 more liquid 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 covered with 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.

To do this, beat the cream cheese with the wonderful name 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. You get quite a lot of cream, so there should be at least 15 cake layers.

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 protein cream and meringue from the whites, which I use to decorate the baked goods a little. The rest of the meringues will be used as sweets for all the children at home.

Since childhood, I remember the amazing taste of homemade Napoleon cake that my mother prepared. She made it with condensed milk, and with custard, and with puff pastry, and with regular ones, and in the oven, and in a frying pan. The cake was the most beloved and revered in our family, which is why it carried over into our adult lives. Then I experimented with all the options, some turned out to be dry and dense, some were tender and melted in the mouth, they even made a snack bar “Napoleon” with a spicy filling of cheese, nuts and mushrooms - also piquant and tasty!

In general, this cake is a win-win option that will always please your guests and household, you just need to choose the most suitable recipe for you. Or you can experiment and get a new, interesting taste every time. Today we’ll look at several options for making homemade Napoleon cake - with regular cake layers, with puff pastries according to an old recipe, with custard, with condensed milk and another special cream with milk. Go for it, and you will succeed!

Cake "Napoleon" classic, with three types of cream

The recipe will offer three types of cream, since one of them is prepared quickly, the second takes longer, and the third is more complex. But they are all very tasty with a slight difference, which will waste extra time. But don’t think that the taste of the cake depends only on the cream. The thickness of the cakes and the proportional component in them are also of great importance. It’s not for nothing that even the most expensive ready-made cakes that are sold cannot replace the real taste of home-baked goods. So, let’s prepare the Napoleon cake step by step together. First, let's deal with the cake layers, this is the base of the cake.

Cakes for Napoleon cake

For the cakes we need to prepare:

1. 0.5 glasses of water;
2. 1 chicken yolk;
3. 1 spoon of vinegar (9%);
4. 375 grams of margarine;
5. 2.5 tbsp. flour.

Let's start by mixing water, yolk and vinegar in a container. Then, in a separate basin or bowl, you need to trim the margarine, add flour, and knead it all well with your hands.

Pour the liquid mixture from the first container into the second container. Mix.

The dough should come away from your hands, but not be too tight. We divide it into equal parts - balls, like large cutlets. Place in the refrigerator for a couple of hours, which makes the dough easier to roll out.

Roll out, carefully place on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).

You also need to carefully remove the cakes, since they are quite fragile. Place them in a stack and let cool. By the way, I often bake cakes in a dry frying pan - it also turns out delicious.

The cakes need to be trimmed, and the remaining crumbs should be crushed (you can use a blender), which we will coat the cake with. So, the cakes are ready, let them cool, let's start preparing the cream.

Simple cream for Napoleon cake: with condensed milk

For it you need to take:

1. 1 can of condensed milk
2. 0.5 sticks of butter
3. 200 g sour cream

Take condensed milk either already boiled, or put regular condensed milk in a saucepan with water over low heat and cook for 1 hour. Then soften the butter, add condensed milk and sour cream to it, mix everything, and the cream is ready.

Recipe for cream for Napoleon cake: custard

1. 600 ml milk;
2. 2 tbsp. spoons of flour;
3. 2 eggs;
4. 1 tbsp. Sahara;
5. a packet of vanillin;
6. 50 grams of butter.

First, boil the milk (0.5 l.). At this time in 0.1 l. milk, dissolve flour, yolks separated from whites, sugar, vanillin. Beat well, then add in a thin stream to the boiling milk. Bring to a boil again, add butter and separately whipped egg whites. Bring everything to a boil again.

Let the mass cool, beat it well with a mixer so that there is a homogeneous mass without lumps, spread it on the cakes in a generous layer.

The most delicious cream for Napoleon

1. four yolks (at most two eggs);
2. 1.5 cups sugar;
3. two tbsp. heaped spoons of flour;
4. 800 ml milk;
5. one packet of vanillin;
6. 200 g butter.

Beat the egg yolks well, add 0.5 tbsp. sugar, flour and a little milk to mix it all, and there are no lumps (about 100 ml.).

Separately boil 700 ml. milk. Pour the prepared mixture into boiling milk and bring until thickened. Next you need to cool the cream. It should not be liquid, but it should not be very thick either. Add vanillin.

Separately, grind 1 cup of sugar with butter. And gradually mix everything into one complex cream. If necessary, bring to the desired state with a mixer. This cream has pearlescent tints - very tasty and beautiful. We grease our cakes with it. We put them one on top of the other. It’s better to put the cake under light pressure for a couple of hours so that all the cakes are well soaked in the cream, and then we make crumbs from the cake scraps and sprinkle the cake with them.

“Napoleon” according to an old recipe from puff pastry with custard

The Napoleon cake was presented to the Russian aristocracy at the anniversary celebration. At that time, the centenary of the victory of the Russian army in the Patriotic War of 1812 was celebrated in Moscow. The confectioners made the cake triangular, like the headdress of a French commander. Hence its name. True, this form turned out to be inconvenient and did not catch on, unlike the cake itself. His sweet tooth was appreciated. This delicate dessert will not leave anyone indifferent even today. So, Napoleon cake made from puff pastry with custard, a very tasty recipe.

Puff pastry crusts

Softened butter (not margarine!) is ground with a tablespoon of milk and a third level teaspoon of salt. Take 350 g of butter. Add 2 cups of wheat flour to it. The dough is kneaded until it becomes elastic and homogeneous. Then it is formed into a bar, wrapped in cling film and put in the refrigerator for an hour.
The chilled dough is placed on a floured table and rolled out with a rolling pin. The result should be a rectangular layer, about one centimeter thick. It is folded in half twice. The resulting quarter is again rolled out and folded as the first time. Puff pastry is ready.

Now a thin plate (4-5 mm) is obtained from it, of course, using a rolling pin. The finished layer is screwed onto it in order to carefully unfold it on the sheet. There is no need to grease the baking sheet with oil, just moisten its edges with water. This way the cakes do not deform during baking, which takes place at a temperature of 200-220 degrees. By the way, the oven should be preheated in advance. Cut the dough plate into two equal parts and prick it in several places with a knife.
The cakes will be ready in about 40 minutes or a little earlier. They are transferred from the sheet to the board and covered with a kitchen towel. While the cakes are cooling, prepare the cream for the cake.

Custard

Place 4 tablespoons of sugar, a teaspoon of starch in a small saucepan, break 3 eggs, pour one glass of drinking cream (milk). The products are thoroughly mixed. Place the pan over low heat and heat until the mixture thickens. It needs to be stirred constantly to prevent lumps from forming. Do not boil the mixture! If desired, the taste of the custard can be made vanilla by adding a pinch of vanilla sugar. Or chocolate, if during cooking you add finely grated chocolate (70 g) or a couple of tablespoons of cocoa. Some people like cream with liqueur or cognac (1 tablespoon). Everyone's preferences are different.

Cake decoration

Warm cakes have uneven edges trimmed so that they are uniform. It is better to do this by placing a plate on top. After this, allow it to cool completely. In order for the cake to turn out beautiful and even, it is better to immediately put the cakes in a springform pan, grease them there, and then remove the pan - and the cake turns out wonderful, the cakes do not move to the sides - the ideal shape is guaranteed!

Then one of them is spread with custard and covered with a second cake.

The cream is also applied to the top and sides of the cake. The samples that were obtained when leveling the cakes are chopped into fine crumbs with a knife. It is sprinkled on the cake in all directions.

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 cream for the cake 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 does not tire you at all, tune in to preparing a 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.