Custard for cake Napoleon. Classic recipe

The Napoleon cake needs no introduction. We all know and love its taste since childhood. This is not just a popular dessert, Napoleon cake is our good memories of family holidays and the most delicious mom's pastries in the world. Therefore, we are always glad to see this multi-layered miracle on the table.

Even children know that Napoleon is made from puff pastry. But there can be many variations on the theme of the cream. And it is impossible to say unequivocally which one is better and "more correct".

Every housewife has her favorite recipe. It could be oil cream or cream with sour cream, sometimes ground nuts, lemon zest, cocoa or pieces of fresh berries are added to it.

But most often, custard is prepared for Napoleon. And we offer you four completely different taste options.

All recipes are so simple that they simply cannot fail. And most importantly - they are universal. You can use them not only for cakes, but also for other sweet pastries.

Classic custard recipe for Napoleon cake

Ingredients

Milk - 1 liter
Egg yolks - 8 pcs.
Sugar - 400 gr
Vanilla sugar - 1 teaspoon
Flour - 100 gr

1. Boil the milk in a saucepan.
2. In a separate bowl, grind the yolks with sugar, add sugar, vanillin. Continue stirring, gradually adding flour. If there are lumps, don't worry, they will disperse when you add milk.
3. Pour hot milk into the mixture, put on a small fire and cook until the cream thickens to the desired consistency.

Butter Custard for Napoleon

The recipe is similar to the previous one, but it uses butter. Thanks to him, the cream turns out to be more magnificent and holds its shape well.

Ingredients

Butter- 200 gr
Milk - 3 cups
Eggs - 4 pcs
Sugar - 1 cup
Flour - 3 tablespoons

1. Boil the milk and leave it to cool. Mix eggs with sugar, mix well. Add 1 tablespoon of warm milk, add flour. Mix all the ingredients, gradually adding the cooled milk.
2. Pour the cream into a saucepan and cook over low heat until it begins to thicken. Make sure that the cream does not boil and the eggs do not curl in it.
3. Cool the cream to room temperature. Using a mixer, beat butter into it.

Cream for Napoleon custard - chocolate

And this recipe is for lovers of light custards. Cake Napoleon with it will turn out very tender.

Ingredients

Chocolate - 100 gr
Milk - 1 glass
Eggs - 2 pcs.
Flour - 2 tablespoons
Butter 50 gr
Sugar 1/3 cup

1. Mash eggs with sugar and vanilla. Stir flour into slightly warm milk. Combine milk and egg mixture with a mixer.
2. Grate the chocolate and add to the cream. Both white and dark chocolate are suitable for this recipe, choose the one that suits your taste.
3. Heat the cream over low heat, remembering to stir it all the time with a spoon or silicone spatula. Do not bring to a boil, remove the pan from the stove as soon as the cream reaches the desired consistency. Let the cream cool to room temperature. To speed up the process, transfer it from the hot pan to a deep bowl.
4. When the cream becomes a little warm, add softened and pounded butter to it. It remains only to whip the cream properly and start assembling the Napoleon cake.

french custard recipe

And finally, the French version. This is a cross between classic and butter custard. Whipped cream is used instead of butter.

Ingredients

Flour - 1/2 cup
Sugar - 3/4 cup
Starch - 1 tablespoon
Egg yolks - 6 pcs.
Milk 3 cups
Vanilla sugar - 1 teaspoon
Whipped cream - 1 cup

1. Put flour, starch and sugar in a saucepan, add mashed egg yolks and mix well.
2. Heat the milk and pour it into the egg mixture in a thin stream. Stir continuously to keep the yolks from curdling.
3. Put the saucepan on the stove and cook the cream over very low heat until it thickens. Do not forget to stir all the time, and at the very end put vanilla sugar.
4. Remove the custard from the stove, let it cool and add the whipped cream.

Recently I wrote about a recipe (not a classic version!). And I thought, why is it not on my culinary blog, in fact, traditional recipe"Napoleon"?

That same legendary recipe from Soviet times, which was passed from hand to hand, was carefully recorded in culinary notebooks and in some regions was even a kind of “trade secret” - after all, some housewives baked it to order. And don't hesitate to share the recipe...

I can only explain this omission on my part - my blog is very young. I'm just starting to fill it with recipes. And the first places, of course, must be given to the classics. And nothing more classic in the culinary theme than a detailed recipe for the Napoleon cake is impossible to imagine. So, it's decided, today's article is entirely devoted to the traditional, classic "Napoleon"!

The main "secret" of Napoleon cake, cooked at home

I will immediately reveal to you the “secret secret” of this delicious cake: “Do not save, citizens, on products!” Well, everything is right according to the old Jewish joke - “My children, do not spare tea leaves!”

After all, what does a zealous hostess usually save on? It is written in the recipe - "butter", yeah, so let's take margarine! It is written - "add 2 tablespoons of cognac" - replace with vodka .... Well, you can not add vodka at all, and it will do without it ...

But for a real classic Napoleon, these ingredients are very important. Butter is indeed cheaper to replace with margarine, but the taste will be different. Vodka must be added to the dough - for its better "layering", and cognac to the cream - for the subtlety of taste and aroma. Then Napoleon will turn out deliciously delicious, as in ancient Soviet times!

Another feature of this recipe is if you use not one type of cream, but two- the cake will turn out especially tender! But about this just below and I will write in detail in a step-by-step recipe.

I summarize:

Products and composition of the recipe

For test:

5 cups flour
300 grams of butter
1 egg
half a glass of sour cream
half a glass of water
2 tablespoons of vodka
a third of a teaspoon of salt

For custard cream:

3 eggs
liter of milk
3-4 tablespoons flour
1 cup of sugar
200 gr. butter
2 tablespoons brandy
1 sachet of vanillin

For sour cream cream:

fat sour cream (30%) - 1.5 -2 cups
sugar 1 cup (it is better to grind into powder)

Cooking dough for cakes.

I must confess that one of the secrets of the classic Napoleon, I still hid from you! It's about how the test is made.

For example, I remember very well how my mother cooked puff pastry, including for Napoleon cake. It didn’t happen often, my mother always disappeared at work. And when we asked her to make “that delicious layer cake” again, she said that it was a lot of fuss with it, and a lot of time was spent on the dough. Therefore, they made it only on major holidays.

So, that dough was made by numerous rollings, when a piece of butter was added to the base, cooled in the refrigerator, everything was wrapped in an envelope and rolled out again, and again put in the cold, repeating this procedure several times ....

This is an option I will not consider here. The dough for Napoleon that I suggest you make is much easier to make, takes less time, but nevertheless, the result will be just as wonderful and tasty! It was this recipe that was recorded by many hostesses of that time as a quick and trouble-free winning version of the classic Napoleon cake.

I will show you how to make “butter crumble” from a mixture of flour and butter in a blender (chopper), but you can do this procedure the old fashioned way - by chopping pieces of butter with flour with a regular knife, as finely as possible. And then you can still rub the lumps with your hands. Just do it quickly so that the butter does not become too soft and melt on your hands.

First, lightly chop large pieces of cold butter by hand right on the plate.

Then add the oil to the chopper bowl.

From above - all the flour, it is advisable to sift it through a sieve beforehand. We run at high speed, until the formation of small-fine crumbs.

This is the kind of crumb we should get in the end.

In another container, mix the crumbs with the rest of the ingredients - sour cream, water, egg, vodka and salt.

We form a bun from the dough. You need to knead the dough quite quickly, all for the same reason - the butter must remain cold in its composition, not melted. When the dough does not stick to the hands and the table, the consistency we need is reached. We cover our bun with a napkin and leave it to stand for half an hour.

After half an hour, we put it in the refrigerator for another 1 hour, but first wrap it in a film. By the way, now is the time to start preparing the cream, so as not to waste this hour.

After an hour we take it out, you can knead it a little more. And we divide by the number of koloboks that we need to get the same number of cakes. In the photo - 9 pieces, but can be divided into 12 and 15 parts.

We cover them again with a film and put them in the cold. We will take one small kolobok from there and roll it into cakes.

You can immediately cut the rolled cake in shape (for example, by attaching a plate or circle stencil). You can - just mark the cut, without removing the excess - we will remove it easily after baking.

I usually roll out such thin cakes immediately on parchment, so that it is easier to transfer to a sheet. But if you need to shift the thinly rolled dough onto a baking sheet from the table, roll it onto a rolling pin, transfer it to a sheet and roll it back. Very simple.

Ship to hot oven minutes for 3-5. Cookies should reach a light, golden hue, they do not need to be overcooked. Slightly seized, browned slightly - you can get it. The oven is heated somewhere at 180-200 degrees. We bake on parchment - it’s easier to remove the cakes from the sheet.

If it is good to “pierce” our shortcake with a fork in many places, no large bubbles and swellings will form, the cakes will look very even and neat. But I love it more when the dough puffs up during baking, because then additional “layered” places form in these places, and the more layering, the tastier our future Napoleon will be! Well, as in this photo -

Trimmings are also baked and stored separately, until better times. AT better times we will make crumbs out of them for sprinkling.

Cooking custard.

It is convenient to make the cream while the dough is standing in the cold. We have a whole hour of time - we will do everything in time!

Part of the milk (2/3 liters) is put to bask in a saucepan on the fire. Mix the rest of the milk with a mixer or a whisk with eggs, sugar and vanilla in a thick foam. Add flour and cognac - beat.

In a saucepan with already hot milk, add our cream base in a thin stream, continuing intensive stirring continuously. It is necessary to cook our cream until it thickens, but bubbles that indicate boiling should not be allowed. And, of course, make sure that the cream does not burn to the bottom of the pan - the taste will immediately deteriorate. If you do not have much experience in this matter, it is better to put everything on water bath and steaming the cream - this makes it easier for us to control the temperature and there is less chance of spoiling something.

We cool the cream. Butter, on the contrary, is taken out to soften at room temperature.

Now we need to connect them together. Someone starts whipping the butter into a fluffy mass and gradually adds the custard base one spoon at a time. Someone just whips everything at once in one container. I don’t see a fundamental difference here - in the presence of modern “beating” equipment in the form of mixers, blenders, etc. - everything is whipped "with a bang!".

However, maybe you have a different opinion and there is some special way of whipping the cream that gives an amazing result - share it in the comments on this article!

We are preparing the second type of cream for a delicious Napoleon - Sour Cream

There are no special secrets here, except for one thing - sour cream should be natural and high-fat, at least 25, and preferably 30%. If you do not have such sour cream, there are two options: the first is simple and fast. And the second one is slow but correct 🙂

We take the “Thickener for Sour Cream” (for cream, just a thickener - what can be found in your stores) - and do everything according to the instructions on the package.
We take ordinary sour cream - double the volume, and place it for several hours, preferably at night, in thick gauze, hanging it over a water container (or place sour cream in a small colander). The bottom line is that, under its own weight, sour cream squeezes out all the excess water from its bowels (and how does it get there, I wonder?!) and we end up with thick, real sour cream, from which you can already beat a high-quality thick cream.

As sugar, it is better to take powdered sugar, but this does not matter. Pour sugar into sour cream and beat until thick. There will be a short period when the sour cream will thin a little, but keep whisking and it will thicken to the state we need.

Assembling and decorating the Napoleon cake

The most enjoyable moment of making cakes is collecting, smearing, decorating!

Why did we make 2 types of cream? For the best taste, of course!

So, we put a dry cake and coat it with custard on top.
We lay the second cake - we coat it again as well.
First we smear the third cake with sour cream and on top here with custard.
So we repeat, lubricating every third cake additionally with sour cream, whipped with sugar, until the ingredients run out.
We don’t smear the last layer with anything yet - we leave our cake to stand for half an hour or an hour. During this time, the cakes will soak and become very tasty and moderately soft.
Now wrap the cake with foil on the sides and put a clean board (something flat) on top and lightly press the layers down. Place a small (about 1 kg) load on the board and refrigerate for several hours, preferably overnight.

And in the morning we will decorate our soaked and infused cake completely:

Lubricate the remaining cream (any, you can use two at once) on the top layer and coat the sides.
Cover the sides and top of the cake with crumbs. I hope you did not throw away our scraps, but dried them in the air and ground them into small crumbs?

Well, our magnificent Napoleon is ready to use!

I saw on the net many options for decorating this cake with different fruits, berries, etc. , but for some reason I really like the traditional, classic look of this cake - you can immediately see the real, "Soviet" Napoleon - you can’t confuse it with anything!

Cake Napoleon from ready-made puff pastry with condensed milk cream

And now let's look at the "high-speed" method of making Napoleon cake. Fast as possible. It’s faster to just buy a ready-made cake in the store, but this is not our goal!

It so happens that guests are expected in the evening. Or the children suddenly wanted a cake "right now" and certainly - in their mother's performance ... There are different situations, but there is only one way out - to have a supply of the necessary products at home and 20-30 minutes of free time. Well, good mood, of course! Without it, in general, there is nothing to do in the kitchen 🙂

So, we will need 2 packs of ready-made frozen puff pastry, even yeast, even without, there is no difference.

We spread them out of the package immediately on 2 pieces of parchment and leave them to defrost in this form. We get 2 puff rectangles ready dough on a sheet.

While the dough comes to room temperature, we have time to make the cream.

Making cream from condensed milk (condensed milk)

The fastest cream that everyone knows and loves is butter whipped with condensed milk.

Sometimes they write about 150 grams of butter and 350 grams of condensed milk ... Why such difficulties? Who will measure these grams when it comes to delicious cream?!

I just take a pack of good (82.5% fat) butter and one standard can of condensed milk. I think that this is the most convenient and delicious proportion for cream!

To improve the taste, you can add a bag of vanillin and a couple of spoons of cognac - the aroma will be very memorable. But even banal condensed milk with butter, just whipped into a good smooth cream, will perfectly set off our Napoleon from the finished puff pastry.

Butter cut into cubes and hold at room temperature until softened. We begin to beat, gradually adding condensed milk and vanillin with cognac (if you decide on this option) by a spoonful.

Our task is to get a uniform, thick, smooth mass, which will be our tastiest and fastest cream for soaking and decorating the cake.

The cream is ready. The dough has defrosted, softened and even slightly “swollen” - it's time to bake it.

Preheat the oven to standard 180 degrees and put a sheet of dough in it. We will need 10-15 minutes for one serving of cakes. But make sure that they are not overcooked, but are of a beautiful golden hue.

Now we need to "get" a crumb to decorate Napoleon. We slightly cut off the edges of our puff plates - and we will get the crumbs, and we will align the edges of the cake. You also need to cut - remove the top baked crust from each cake. This will give us both the material for the sprinkle and soften the finished layers.

Here we have such a semi-finished product.

Now we coat each layer with cream.

Cut crusts, if necessary, dry in the air or in the oven and grind into crumbs.

Sprinkle crumbs on the sides and top of the cake. Here he is ready!

Of course, he still needs to be given time to soak in the cream - at least 3 hours, but these are already problems for those who are waiting for a tasty treat, and we are free and can do whatever our heart desires. We have already fulfilled our duty to a hungry family 🙂

For everything about everything, it will take us 20-30 minutes! And this is along with the preparation of the cream. A good, quick option for cooking Napoleon for those who do not want to spend half a day in the kitchen.

Quick Napoleon cake in a pan - step by step recipe with photo

Let's analyze another "non-classic" version of the Napoleon cake, cooked in a pan. It sounds rather doubtful, but, oddly enough, the taste is quite decent!

If you are in a place where you do not have an oven (maybe you were drawn to nature and you decided to meet New Year at the dacha) - you will definitely amaze your guests with a freshly prepared Napoleon! On the frying pan! Fiction…

I will not disassemble the cream - take any of the above. I met another version of the cream for Napoleon - condensed milk is added to the custard with butter ... I don’t know, I’ve never done this before .. Do you think this suitable option? Write, please, who made such a cream - share your impressions!

But let's take a look at the dough for cooking in a pan step by step, or rather, from photographs. It's easier.

For this version of the test, we will prepare:

1 pack of butter 190-200 gr. (or creamy margarine)
3 cups flour
2 eggs
50 ml very cold water
1/2 teaspoon soda slaked with vinegar (or baking powder for dough - 0.5 sachet)

Some housewives are generally against soda in this recipe, they believe that it spoils the taste. If you put not 2 eggs, but 2-3 yolks, then they will serve as a good softener for the dough and may well replace soda.

Grate the butter on a coarse grater and sprinkle with flour. We mix everything quickly with our hands, grinding the butter with flour to the state of butter crumbs.

We extinguish the soda with 6% vinegar (or add baking powder for the dough), mix the ice water with the egg and add all this to the crumbs. Quickly knead our dough into a large bun. As soon as the dough stops sticking to your hands, we divide it into small koloboks (the size depends on the size of your frying pan, on which we will bake the cakes, but you can see the approximate size from the photo). We pack the koloboks in a film or bags (from winding) and place them in the refrigerator for 1 hour.

We take out one kolobok and immediately quickly roll it into a thin layer.

Here is such a thickness that the hand shines through. This is approximately 1 mm thick dough.

The lid from our frying pan will give us the right diameter for the cake. Press down the dough with a lid.

We remove the extra trimmings - then we will make another cake out of them.

We prick our layer of dough with a fork so that it does not bubble very much.

Place on a dry hot frying pan (no oil!).

Cakes are prepared in a pan very quickly - literally 1 minute on one side. And quickly turn over.

We make all the shortcakes in turn. While one is baking, roll out the other. Cool down. We roll the scraps into a common lump and also roll them into cakes.

We coat our "Napoleon from the pan" with cream. Everything is as usual, layer by layer. Leave 3 shortcakes for sprinkling - dry and grind into crumbs.

The main thing that needs to be observed is the soaking time of the cake - at least 3-4 hours, and preferably at night. The longer it stays in the refrigerator, the better it will soak and the tastier, more tender and softer it will be.

PS. By the way, I compared the dough in a pan, made from margarine and made from butter. Where I took the butter - the cakes were softer and more tender, well, it seemed to me so. I didn’t have time to ask the homeworkers - everything was swept away in an instant! In my opinion, some people don’t care at all how much time and effort you spent on this cake - if only it was sweet 🙂

Napoleon is perhaps the most popular cake. The peculiarity of the cake is that not every custard is suitable for Napoleon. Therefore, you should always know several recipes for a suitable cream in order to diversify the delicacy or cook from what is at hand.

Classic cream for "Napoleon"

To experiment with the preparation of original and varied creams, you must first learn how to prepare a standard cream, which is used in all recipes.

We will need:

Milk - 1 l;
Sugar - 350 g;
Butter - 300 g;
Chicken eggs - 3 pcs.;
Flour - 3.5 tbsp. l.;
Vanilla sugar - a bag.

Step by step cooking method:

We need a saucepan with a thick bottom with a volume of 1.5 - 2 liters.

Sift the flour into the prepared container and add sugar, not forgetting the vanilla sugar.
Drive in three chicken eggs and gently mix the mixture with a fork or whisk, making sure that no lumps form.
Pour the milk into the cream in a thin stream while continuing to whisk. We should get a liquid homogeneous cream.
We put the cream to boil. Now - the most difficult thing, you need to constantly stir the cream so that it does not burn.
Thus, we keep the cream on low heat until the first air bubbles appear.
As soon as the cream begins to boil, remove it from the heat and leave to cool.

As soon as the cream reaches room temperature, add softened butter to it. Thanks to this, the cream will become more tender and shiny.

Little trick. If during cooking you could not avoid lumps of flour, do not be discouraged, all is not lost. All you need is to rub the mixture through a fine sieve, and you will get a homogeneous, delicate cream.

Various types of cream for "Napoleon"

"Napoleon" appeared in the distant Soviet times, when they cooked deliciously, but without exotic products. However, this does not limit our freedom of action with you, and if the dough is essentially the same, then the Napoleon cream can be revived to your taste. Here are some options for making an unusual cream.

Cream with pears

In this recipe we will use corn starch, which will make the cream even more tender and incredibly tasty, and a slight hint of rum will bring us memories of distant lands and exciting adventures.

We take the following ingredients:

Milk - 1.5 cups;
Chicken yolks - 2 pcs.;
Sugar - 3 - 4 tbsp. l.;
Starch - 1 tbsp. l.;
Rum - 1 tbsp. l.;
Lemon zest - from half a lemon;
Pears - 2 pcs.;
Vanillin - 10 g;
Vegetable oil - for lubrication.

Let's prepare the cream in this way:

We take our yolks, add half of the prepared sugar to them and beat the mass thoroughly into a lush light foam.
Pour corn starch into the resulting foam (it is advisable to sift it before to avoid lumps) and lemon zest.
The second half of the sugar is dissolved in milk with vanilla. We put the saucepan on low heat and, stirring constantly, heat the milk.
Add the egg mixture to the warm milk and, without ceasing to stir the cream, bring it to a boil.
After the appearance of the first bubbles, remove the mass from the heat and let it cool slightly.
Add rum to warm cream and mix thoroughly.

Cream with boiled condensed milk

Condensed milk will saturate the cream with a dizzying milky taste. In general, you can add any ingredients to the cream, such as marshmallows, marmalade, and so on. The main thing is not to lose this indescribable caramel-milk taste.

We take the following products:

Milk - 0.5 l;
Condensed milk - a bank;
Sugar - 3 table. l.;
Butter - packaging;
Flour / starch - 5 tbsp. l.

Cooking:

Mix milk with flour with a blender until the lumps disappear.
Add sugar and stir the mixture in the same way.
We put the cream on low heat and, without ceasing to stir, cook for five minutes.
Refrigerate the cream.
Add the oil to the cold mixture. Make sure that the butter does not melt, this will interfere with whipping the cream.
We beat the mass. The output should be a snow-white cream.
Now you need to pour in a thin stream of condensed milk and beat the cream thoroughly.

Cream on yogurt and honey

To make the cream more liquid, thereby soaking the cakes more thoroughly, as well as add a new flavor note to the cake, you can add yogurt.

Let's try!

We will need:

Yogurt - 200 g;
Milk - 250 ml;
Chicken yolk - 1 pc.;
Honey - a tablespoon;
Additives (raspberries, strawberries, coconut flakes) to taste.

We prepare the cream according to this recipe:

Beat milk and yogurt with yolk and honey.
We put the mixture on the fire, stirring thoroughly.
We bring the cream to a thickening, then remove from heat and let cool.
If you want to make the cream more tender, add butter of your choice.
We add additives. We also decorate the finished cake with the chosen addition.

Cream for "Napoleon" with nuts

A new take on a traditional recipe. Rest assured, you will be surprised by the result.

We take the following products:

Milk - 0.5 liters;
Sugar - 250 g;
Flour / starch - 160 g;
Cream - 250 ml;
Chicken eggs - 2 pcs.;
Vanillin - 1 tsp;
Walnuts - to taste.

We prepare the cream like this:

We take a bowl, pour 200 g of milk there, add vanillin, sugar and starch.
We drive in the eggs and beat everything thoroughly with a mixer until a fluffy mass is formed.
Heat the rest of the milk in a heavy bottomed saucepan.
In warm milk in a thin stream, constantly stirring, pour the previously prepared mixture with starch.
Making sure that the mixture does not burn, bring it to the consistency of thick sour cream.
When the cream is ready, remove it from the heat and let it cool completely.
Add the cream to the cold mixture and beat everything thoroughly with a mixer.
At the end, add chopped in a blender walnuts.

Delicate curd-banana cream

In general, such a cream needs to be made half a portion more, because it is unlikely to reach the Napoleon itself in its original amount.

We use the following products:

Milk - liter;
Sugar - 350 g;
Eggs - 4 pcs.;
Vanillin - a teaspoon;
Flour - 5 tbsp. l.;
Butter - 200 g;
Cottage cheese - 400 g;
Banana - 1 piece (you can use more, focus on your taste).

Cooking steps:

In a saucepan with a thick bottom, break the eggs, pour out the sugar (leave 50 g per cottage cheese), pour in the vanillin and flour. Beat the resulting mixture with a mixer at medium speed.
Pour the milk in a thin stream, beating the cream along the way so that no lumps form.
We put the mixture on a slow fire and, without stopping stirring, bring the cream to the consistency of cream.
When the mixture is ready, turn off the heat and let the cream cool.
Add butter to the cream and beat the cream. As a result, we should get snow-white peaks.
Grind the banana in a blender.
Beat cottage cheese with banana thoroughly with a blender.
We apply the cream in this way, cake - custard - cottage cheese-banana mixture.

sour cream

So tender and melting in your mouth, it will definitely not leave anyone indifferent. A light sourness will drive any gourmet crazy.

Ingredients for our cream:

Sour cream - 250 ml;
Sugar - 250 g;
Lemon - 1 pc.;
Milk - 800 ml;
Vanillin - a bag;
Flour - 4 tbsp. l.;
Butter - a pack.

Step by step recipe:

We take 250 g of milk and beat thoroughly with flour and 100 grams of sugar.
We heat the remaining milk on the stove with sugar and vanilla.
As soon as the milk begins to gurgle, while actively stirring, pour in the previously prepared mixture of milk and flour.
Without stopping to interfere, cook the cream for about five more minutes.
Let the cream cool down.
Meanwhile, beat the butter until fluffy and airy.
Add butter to the cooled cream.
And the last stage - slowly, spoon by spoon, add sour cream to the cream, while whisking everything with a mixer.

Who doesn't know the famous homemade Napoleon cake with custard! Probably, there is not a single woman in our country who has not tried to bake this delicious dessert at least once. There are a lot of recipes for this most delicious cake - everyone cooks it in their own way, adding their favorite ingredients to make the cake even tastier. And the main role here is played by a delicate soft and tasty layer between the cakes - this is a cream.

Today we're going to take a look at a few Napoleon cake recipes that I love to make that will work for other cakes as well.

Step-by-step photo recipe for Napoleon cake cream. To prepare it, we need from 10 to 20 minutes of time, depending on how much cream I prepare and how quickly the milk boils.

Ingredients

Milk 2.5 tbsp.
Sugar 1 tbsp.
Eggs 1 pc.
Flour 2 tbsp. l.
Butter 250 g
Vanilla 0.5 sachet

Cooking custard

Pour sugar, half a bag of vanillin or 1 bag of vanilla sugar into a plastic or glass bowl, add an egg and rub the mixture until a fluffy mass is obtained. You can beat with a mixer: first at a slow speed, and then increase it.
Add one or two tablespoons of flour with a slide and grind until the flour is saturated with the mixture and there are no dry flour crumbs left.
At this time, put 2 cups of milk in a saucepan to boil.
The remaining half-glass is poured in small portions into a mixture of eggs and flour and rubbed to a uniform mass without lumps.
As soon as the milk boils, pour the mixture in a thin stream, stirring constantly and not allowing the cream to burn. Cook it over low heat until it boils. As soon as the cream has become thick, remove it from the heat and leave to cool slightly.
Add butter to warm cream. Stir until the oil is completely dissolved.
The cream is ready, you can soak the cakes.

I often make this cream for the Napoleon cake with custard, the cakes for which I bake in a pan. I also like to add 2-3 tablespoons of cocoa powder to this cream. Then it acquires a light chocolate shade and taste. Cocoa powder should be added at the very beginning, rubbing the egg with sugar.

You can beat the cooled cream with a mixer to acquire a lush mass, but the taste will not change from this. Therefore, I always skip this procedure. In this video you can see how quickly and easily Napoleon cake custard is prepared. The only difference is the amount of products and how they are processed. But the technique remains the same:

Butter cream with condensed milk

This cream, which I love to cook, is from the classic Soviet-era Napoleon cake recipe with condensed milk.

Ingredients

Condensed milk - 1 can.
Butter - 250 gr.
Vanilla sugar - ½ sachet.

It is desirable to beat such a cream with a mixer or blender, then the cream becomes light fluffy. You can also beat it by hand, but it will take a little more time and effort. The preparation of such a cream takes 5-10 minutes.

Preparation of cream from condensed milk

Put the butter out of the refrigerator in advance so that it warms up to room temperature and becomes soft.
Put the diced butter in the mixer, or spread it with a spoon if it has become very soft, and beat for several minutes at low speed.
Pour in the condensed milk in a thin stream and continue beating for a few more minutes.
The cream is considered ready if no traces of condensed milk are visible and the mass has a uniform, fluffy texture.
Use this cream immediately - it is not intended for long-term storage.

You can add 1-2 tablespoons of cognac or liquor to the cream to enhance the flavor.
This cream is suitable for Napoleon cake from ready-made puff pastry, the most tender and very tasty. In the video at the link below you will see how easy and quick it is to make butter cream with condensed milk:

Butter custard

This cream takes 5-10 minutes of time. This recipe replaces flour potato starch, but it still remains a delicious cream for Napoleon cake.

Ingredients

Milk - 0.5 l.
Egg - 1 pc.
Sugar - 1 cup.
Potato starch - 2 tbsp. spoons.
Butter - 100 gr.

Cooking method

We combine all products, except oil, in a saucepan.
Beat with a whisk to obtain a homogeneous mass.
Stirring constantly, put on a slow fire. Bring the cream to a boil. As soon as the cream becomes thick, remove it.
Let it cool to room temperature and add butter. Stir until the oil is completely dissolved.
When the oil has dissolved, beat with a mixer until fluffy. Cream for Napoleon cake will turn out lush and light.

I simplified the method of making butter custard, but this did not affect the taste and texture in any way. For those wishing to adhere to all the rules of preparation, I offer a link to the video. This shows in detail how to make buttercream for a Napoleon cake:

Chocolate custard cream

The most delicious custard for Napoleon cake, in my opinion, is chocolate custard. I love chocolate very much and whenever possible I always try to make chocolate cream for any cake. Time for this cream will take up to half an hour. If you do not want to wait for the cream to cool down by itself, you can put it in a bowl with cold water and, stirring, bring to the desired temperature. Time will be halved.

Ingredients

Milk - 1 glass.
Potato starch or flour - 2 tbsp. spoons.
Chicken egg - 2 pcs.
Sugar or powdered sugar - 1/3 cup.
Butter - 50 gr.
Chocolate - 100 gr.
Vanillin - 2 gr.

Cooking

We heat the milk to a warm state, we introduce starch or flour. Mix so that there are no lumps.
Beat eggs with sugar and vanilla in a separate bowl using a whisk or mixer.
Combine both mixtures and mix well.
Add chocolate broken into small pieces.
We put the mixture on a slow fire. Cook the cream until it thickens to the consistency of thick sour cream.
Remove the saucepan from the stove and leave to cool to room temperature.
Beat softened butter, mix with cream and beat a little more.

The light aroma of chocolate fills the kitchen. You immediately imagine a picture with a slight touch of romance and nostalgia: you are by a burning fireplace, in a cozy armchair. In the hands of a cup of hot chocolate. Nearby on the table is a saucer with a favorite delicacy. Warm and calm.

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

Such an unusual name tried to explain in different ways. Some believe that it came from the triangular shape of the Napoleon, which resembled the hat of a French commander. Others argue that the name appeared on the day of the centenary of the expulsion of Bonaparte from Russia, when such a cake was first prepared for the celebration.

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

Classic cream is prepared on the basis of butter, sugar and milk. At the same time, the milk is brought to a boil, so the cream turns out to be custard and very tender. Everyone chooses the amount of sugar according to their taste, so the cake becomes a real treat for the sweet tooth. For a more airy consistency, you can add fat sour cream or cream to the recipe.

The easiest way to make Napoleon cream is to use condensed milk. To do this, you just need to buy a jar of condensed milk and mix it with softened butter.

You can diversify the cream by adding walnuts or almonds, cocoa or berry puree. Vanillin, vanilla sugar and lemon zest are also used for flavor.

Cakes for "Napoleon" are smeared with still warm cream. They can also decorate the cake on top with a pastry syringe.

Gentle and sweet cream that does not require extra time and effort. To make it fragrant and fragrant, vanillin is present in the recipe. If desired, it can be replaced or supplemented with lemon zest.

Ingredients:

1 liter of milk;
0.5 kg of sugar;
100g flour;
8 eggs;
1 pack of butter;
Vanillin.

Cooking method:

Pour milk into a saucepan and put on fire;
Carefully separate the proteins from the yolks;
Put the yolks in a deep bowl and beat, adding sugar;
Pour a bag of vanillin into the cream;
Pour flour and mix thoroughly;
Pour a little warm milk from a saucepan into a cup and add to the cream, stir;
When the remaining milk boils, pour the entire contents of the bowl into it;
Intensively stir the cream in one direction, touching the bottom with a spoon;
When the cream begins to boil, remove from heat and leave to cool;
Put the butter in a deep plate and soften with a spoon;
Pour the warm cream into a container with oil in several stages, constantly whisking with a mixer.

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Condensed milk in itself is a delicacy loved by everyone, and for Napoleon you simply cannot find a simpler and more delicious cream! In this case, you can use both boiled and white condensed milk, depending on your own preferences. You can make the cake unusual and original by adding a little fresh strawberry puree to the recipe.

Ingredients:

200g butter;
200g condensed milk;
1 glass of walnuts;
1 sachet 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 each), continuing to beat the mixture;
Transfer the cream to a saucepan, heat a little and beat again;
Peel the nuts and add to the cream;
Pour out a bag of vanilla sugar, mix thoroughly.

The cream is very light and airy, but only with the right choice of sour cream. It must be fresh and quite oily (20-30%), otherwise it will not whip. With this cream, you can not only smear the cakes, but also decorate the cake on top.

Ingredients:

500g sour cream;
3 glasses of milk;
2 tablespoons 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 hot milk to the rest of the ingredients, constantly whisking the mixture;
Pour the resulting mass back into the pan and boil again, stirring vigorously;
Remove the pan from the heat and pour the vanillin into the cream;
Allow the cream to cool to room temperature;
Add sour cream and stir again.

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

The Napoleon cake is a unique confection that has become a favorite dessert for generations. Every culinary specialist knows that a lot in his preparation depends on the cream. How to cook a delicious cream at home, professionals will tell you:
In order for all the components to better and faster connect with each other, 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 oily. If this is not at hand, then you need to drain the whey from liquid sour cream, or add a cream thickener;

Vanillin or vanilla sugar can be added to the cream for flavor. You need very little vanilla, otherwise the cake will be bitter.