Cream for Napoleon classic step by step. Cream for "Napoleon"

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 unambiguously which one is better and "more correct".

Every housewife has her favorite recipe. It can be butter 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 pounded 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.

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

Cooking process:

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

Break chicken eggs into a bowl and add sifted wheat flour 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.

Boil the milk in a saucepan and dissolve all the granulated sugar in it.

Pour the egg-flour mixture into the sweet milk in a thin stream, while we do not stop stirring the mass.

Cook the cream on the quietest fire until thickened. Then remove the saucepan from the heat, cool to room temperature.

We spread the pre-softened butter in a large container, in which we will knead the cream in the future, 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 a slow speed. In several stages, mix the custard with the butter, but not vice versa.

Lubricate 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 biscuit 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 cooking homemade Napoleon with many thin layers. I will definitely share my crown recipe in the next issue, subscribe to the mailing list of new recipes from our notebook!

The French claim that the dessert was invented by a culinary specialist who lived at the court of Bonaparte himself. He dreamed of becoming a better cook. And he went to the trick: he bought a traditional festive French pie, cut it along the cakes, smeared it with cream with jam and cream. And to flatter his emperor, he named the dessert after him. Of course, all the adherents of Bonaparte 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 for a pretty young lady-in-waiting. To distract Josephine (who, it should be said, was very fond of sweets) from sad thoughts, Bonaparte invited her to enjoy a dessert of his own invention. And on the go he came up with a recipe that was tested in practice, the result was a delicious cake, which was named after its inventor.

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

This is such an interesting and delicious story!

Sincerely, Anyuta.

Whatever modern culinary specialists do not layer what they call Napoleon: condensed milk with butter, boiled condensed milk; custard, sour cream, cottage cheese and even cream with Mascarpone cheese! But he offers and insists on a traditional creamy custard made with milk. How to make the most delicious custard for Napoleon, I will demonstrate in my recipe with step by step photos. This is a real, old classic recipe taken from my grandmother's, Soviet times, notebook.

The composition of this cream is nobly simple:

milk - 3 cups;
sugar - 1 cup;
flour - 2 tbsp. spoons;
egg - 1 pc.;
butter - 200-250 gr;
we take the same flavor as for the test - vanillin.

The amount of oil is determined by its fat content: with a fat content of 72.5%, more is needed, with a fat content of 82.5%, respectively, 200 grams is enough. In the old days, when instead of creamy it was necessary to use a sandwich, it was taken one and a half weight norms, and then it was knocked down with a wooden paddle for quite a long time so that the excess whey went away and the fat content of the product increased.

How to Make Custard for Napoleon

We start cooking by bringing 0.5 liters of milk almost to a boil over low heat.

In a separate bowl, beat the sugar, egg and flour until white. Add vanillin.

Add a glass of cold milk and continue whisking so that the flour does not settle to the bottom.

When the milk approaches the boiling point, pour the sugar-egg-flour mixture into it in a thin stream with constant stirring. Continuing to beat, bring the cream to a boil. The finished custard should be tender, silky, homogeneous, without the slightest hint of lumps or foam. Let it cool to room temperature (or slightly warmer).

We weigh 200 g of 82.5% fat butter and leave it warm: while the custard cools, the butter should warm up a little and soften. Butter-custard cream for Napoleon cake, which we will make, is an emulsion, and the main requirement for successful emulsification is that the temperature of all mixed components be the same.

To properly make custard for Napoleon, first beat the butter until fluffy. Whip at low speed first, then at medium speed.

Continuing to beat, we introduce custard into the butter in small portions.

A well-deserved reward of our labors will be a full bowl of the most delicate, light and airy creamy mass.

Try to cook it yourself and see that it is the most delicious for Napoleon! He's not fat, and he's not cloying. This classic creamy custard is useful not only for the Napoleon cake, but also for layering other homemade ones.

If you often bake cakes and pastries, then this Napoleon custard will not be superfluous in your notebook. The recipe with a photo will show step by step how to cook it correctly. By the way, the cream is suitable for different cakes, not only for, but also for biscuits, sand and "dry" cakes, and is also prepared from available products. You should expect a wonderful result: the cream will turn out delicious, and the cake will be soaked and surprisingly pleasant. The taste of the cream is very delicate, and the aroma is rich.

Ingredients:
- chicken egg - 2 pcs.;
- milk - 1 l;
- wheat flour - 4 tbsp. spoons;
- vanillin - 2 g;
- sugar - 1 glass;
- butter - 150 g.

Recipe with photo step by step:

Beat chicken eggs in a saucepan, add sugar, as well as vanillin, or other flavoring.

Then add wheat flour and gently grind the mixture, preferably until the sugar dissolves.

You will get a sweet thick flour mixture - this is the basis of the custard.

Now add milk to this mixture. Add in portions, literally half a glass. After stirring, add more milk and so the whole liter.

Mix everything with a whisk and put the already homogeneous cream on a slow fire. It should be brought to a boil, but it does not need to be boiled. The custard will thicken gradually on the stovetop, so don't worry if it's a bit runny at first.

Remove the hot cream for the cake from the heat, and after 5-10 minutes, when it has cooled slightly, add the butter in portions, and before that it is advisable to keep it at room temperature so that it becomes soft, or grind it before adding it to the custard .

Ready! You can spread the cakes with the cooled custard and decorate a beautiful tasty Napoleon cake.
Enjoy your meal!

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.

Interesting from the network

Condensed milk 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 in 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 sufficiently 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.