Cream for Napoleon classic step by step recipe. Next, cook the fudge over low heat, stirring constantly until the mass thickens.

Custard for a cake is exactly that delicacy, the delicate taste of which has been familiar to us since childhood. Until now, it reminds us of the taste of all kinds of cakes, eclairs, baked nuts, puff pastry, many types of ice cream and, of course, the Napoleon cake. Today, both experienced confectioners and many housewives often deal with homemade custard. It can rightly be called amazingly tasty and versatile enough to complement and impregnate various types of sweets. However, in order for your cream to be tasty and have the right consistency, you must definitely know the recipe and know all the intricacies of its preparation.

To properly prepare a delicious classic custard, which is perfect for filling various cakes, as well as eclairs, custards and nuts, you will need:

• Milk of any fat content (1 liter);
• Granulated sugar or powdered sugar (140-160 grams);
• Wheat flour (40-55 grams);
• Yolk (3-4 pieces);
• Vanillin (2 grams).

How to cook:

Boil milk over medium heat. Meanwhile, in another bowl, carefully combine the egg component with granulated sugar or powdered sugar, and then send the vanilla there as well. Lather the egg mass as it should, to completely dissolve the sugar. While beating with a mixer, gradually add the sifted flour. Make sure the consistency is fluffy and without lumps..

The next step is to slowly add the boiled milk to the egg and flour mousse. Put it on a slow fire and without stopping stirring, gradually bring it to a boil. At the same time, it will become thick before our eyes and will really look like a cream.

Once completely cooled, your mousse is completely ready to serve. The classic custard recipe makes a variety of sweet pastries and layer cakes. Enjoy your meal.

Custard for cake Napoleon

Agree that there is hardly a person who does not like Napoleon cake. This is the most beautiful airy dessert soaked in delicious custard. Probably, many will be interested to know how to make custard at home for such a delicious and desired dessert.

To prepare it you need:

• Milk (400 ml);
• Wheat flour (65 grams);
• Butter (235 grams);
• Sugar or powder (325 grams);
• Vanillin (2-3 grams).

How to cook:

Take half the milk at room temperature and combine with flour. Beat well using a whisk or mixer. Boil the other half of the milk over medium-high heat, while stirring without stopping.

Add milk, whipped with flour and vanilla to the boiling mass. When you notice a distinct thickening, remove from heat and place in a cool place to cool. Beat room temperature butter with granulated sugar or powdered sugar until smooth.

Place the butter mousse over the cooled cream and stir well. Your Napoleon cake cream is completely ready to use.

Other Popular Custard Recipes

In addition to the classic recipe for the Napoleon cake, there are a large number of other delicious recipes. Below are the most popular and the best of them.

Custard for honey cake

Any sweet delicacy will become much tastier if you add it with a delicious cream. The adored honey cake is also no exception, since this is a real field for culinary experiments and all sorts of experiments. As a rule, a classic honey cake is soaked in an elementary simple protein or sour cream. But since you have tried all the familiar variations, you can use one of the most popular and beloved by the public options for honey cake cream.

To do this, take:

• Milk (670-730 ml);
• Sugar (210 grams);
• Wheat flour (50-75 grams);
• Cow butter (55-65 grams);
• A pinch of salt;
• Vanillin.

In a dry, well-heated pan, fry the flour until golden brown, stirring constantly, as it burns quickly. In a saucepan, heat half of the milk, and beat the second with the toasted flour until an even mass without lumps. When the mass has acquired a lush texture, add it to the rest of the milk. While everything is heating on the stove, add salt, sugar and vanilla.

When your cream starts to boil, it will become noticeably thick. Move it off the stove to a cold place. It should cool to a temperature of 25 ͦС, only then add butter to it. Your custard for the honey cake is ready, it remains to prepare the cakes.

Protein Custard

There is hardly anyone who, as a child, did not like snow-white baskets with amazing protein cream that simply melted in your mouth. But this snow-white yummy can be prepared with your own hands at home. very simple.

To do this, stock up on the following components:

• Egg white (2 pcs.);
• A pinch of salt;
• Sugar or powder (145-155 grams);
• Water (53 ml);
• Lemon juice (a couple of drops);
• Vanillin.

Place sugar and water in a prepared saucepan with a thick base, bring to a boil and reduce heat, let the syrup boil. In the meantime, you need to combine the proteins with salt and diligently beat until fluffy. To check their readiness, you need to turn the bowl over and, if they remain in place and do not begin to flow out, then they are completely ready for use.

In order to check the readiness of sugar syrup, you need to drop one drop of it into cold water, and if it does not dissolve, but turns into a ball, then it is completely ready. Pour the boiling syrup into the protein mousse in a thin stream and whisk continuously with a mixer for about 12-16 minutes, prepare your protein cream. As you can see, there is nothing complicated in its preparation. Your butter-free custard is absolutely ready. This protein masterpiece has a rather rich purpose, on its basis you can make all kinds of flowers, layer cake layers with it, decorate cakes, stuff eclairs, tubes, and more.

Custard with cottage cheese

There is another wonderful recipe using cottage cheese. This light cottage cheese mousse, which has an amazing taste and aroma, is perfect for all kinds of sweet dishes, as a filling or sauce to complement the taste. It is easily used for filling various sweet pancakes or soaking cakes. Let's quickly analyze the step-by-step recipe for custard with cottage cheese and find out how to cook it correctly.

Take the following ingredients:

• 200-220 grams of fresh cottage cheese;
• ½ liter of milk;
• 150-180 grams of sugar;
• 50-65 grams of wheat flour;
• 180-220 grams of butter;
• Vanillin.

Step by step cooking process:

Step 1. Combine milk with flour and beat thoroughly, breaking up lumps. Then put the milky-flour liquid on the fire, boil to an extremely thick consistency and refrigerate;

Step 2. Combine soft butter with sugar and thoroughly foam everything with a mixer;

Step 3. Thoroughly grind the cottage cheese to small grains;

Step 4. Gently, slowly, add cottage cheese, vanillin and whipped mixture to the cooled milk mass;

Step 5. Mix everything well and refrigerate.

Your curd cream is ready to use. Happy tea.

Custard without eggs

It is also possible to make a custard without one of the main ingredients for brewing it - eggs. After all, it happens that this ingredient simply does not appear in the refrigerator, or for some reason you cannot eat chicken eggs, then this recipe will be just a godsend for fine sweet lovers. Even without the content of the egg component, it will be no less wonderful.

For cooking, stock up on the following products:

• Milk (630-660 ml);
• Cow butter (190-210 grams);
• Sugar (200-230 grams);
• Starch (25-30 grams);
• Vanillin (to taste).

Take 130-160 ml of milk and mix with starch. Diligently chop everything with a blender to avoid all sorts of lumps. Boil the remaining ½ liter of milk and mix with the mass of starch, and then send it back to the stove. For several minutes, boil your milk mass until thick and add sugar and vanillin. Cool it with a container of cold water and only then add the whipped butter. Your custard cream without testicles is ready. Enjoy its delicate taste.

Custard with condensed milk

Probably, it happens to everyone when you really want something tasty and sweet for cookies, or the cooked cake seems a little dry, then custard for a biscuit can be a pleasant and rather unexpected discovery. And to do it, all you need is:

• Milk (235-255 ml);
• Condensed milk (450 grams, can be boiled);
• Sugar sand (20-30 grams);
• Heavy cream (210 ml);
• High-grade flour (55 grams);
• Vanillin (by eye).

Take a small portion of milk (70-75 ml) and combine with flour, beat well until a homogeneous consistency is obtained. Then dissolve the sugar in the remaining milk and continue to simmer. Add the flour mass there and, stirring, bring to a boil. If you are afraid of burning, cook in a water bath.

After removing your treat from the stove, add condensed milk to it, mix well and leave to cool. In the meantime, take care of the cream. Beat them to steep peaks and also send them to the cooled milk mass. Your custard in milk with the addition of condensed milk is absolutely ready. You can start using it.

Custard chocolate cream

We bring to your attention chocolate custard, which is perfect for soaking and filling various cakes and pastries (tubes, croissants, eclairs). And what wonderful thin pancakes with chocolate custard are obtained.

This is a very quick and easy recipe both in preparation and in the availability of the products used.

Take for its execution:

• Milk (330 ml);
• Cocoa (25-35 grams);
• Egg (1 pc.);
• Butter (95 grams);
• Sugar (1/2 cup);
• Wheat flour (45-50 grams);
• Vanillin (2-3 grams).

In a medium-sized saucepan, carefully rub the egg with vanilla, sugar and flour. After that, send 25-35 grams of cocoa to them and mix everything well until a thick homogeneous mass. Place the butter in the prepared glass dish for the finished chocolate cream so that it warms up properly and becomes soft. Milk must be combined with egg-flour mass and cocoa. Place over low heat and, stirring constantly, bring to a state of complete thickening.

After that, everything must be cooled down properly. If it retains a little heat, then your butter may start to heat up and melt when added, and it will be extremely difficult to whip it afterwards. The butter, heated to room temperature, must be beaten until fluffy and, you guessed it, added to the cooled custard mass.

The result is a delicious homogeneous brown cream. If your mousse is a bit runny, put it in the fridge for another 15-20 minutes. Thanks to this, it will thicken and will be easier to apply to all kinds of cakes or biscuits. As you can see, it was not at all difficult to prepare a custard with a light chocolate flavor.

Easy Microwave Custard

Custard recipes can be listed for a long time, but all of them are united by a certain number of ingredients and an indescribable delicate taste and aroma. But there is still one unpleasant moment - this is when the boiling process begins and there is a possibility of burning.

To prevent this from happening, you need to carefully monitor this process, without ceasing to stir your brew. Or you can cheat a little and cook the same recipe using the most useful device in the household - a microwave oven. And it only takes 5-6 minutes to do this.. Don't believe? Please. Check it out!

To do this, take:

• Milk (235 ml);
• Sugar (30-40 grams);
• Egg yolk;
• High-grade flour (15-20 grams);
• Vanillin.

Combine all the ingredients in a microwave-safe bowl, mix well and place in the microwave. After one minute has elapsed, pause and stir again. Do this maneuver five or six times. After 5-6 minutes, your cream will have completely thickened and is ready to use. Of course, you will have to stir in the same way as in cooking on the stove, but this process is much faster and, moreover, it completely eliminates the moment of burning.

Tips for making delicious custard

Check out some proven tips and tricks. How to make custard so that it does not disappoint you, but turns out to be truly tasty and magnificent:

1. You need to cook custard in a container with a double bottom, this will avoid burning, since such dishes heat up evenly compared to any others;
2. To prevent your sweet mass from curdling during cooking, it is recommended to cook it not on a gas burner, but in a water bath;
3. Replace the aluminum stirring spoon with a silicone or wooden one;
4. While mixing everything during cooking, use a spatula to make movements that visually resemble the figure of eight. This trick will help the entire liquid to warm up evenly and will not allow the middle to burn;
5. To make your custard light and airy, you need to pass it through a strainer. Thus, he will be saturated with oxygen and will be doubly lush and obedient;
6. In recipes where there are chicken eggs, it is recommended to use only the yolks. Thanks to them, your cake mousse will be rich in taste and color. And proteins only threaten to curl up when boiling;
7. The classic recipe for custard in milk can be varied with many other ingredients if desired. It can be all kinds of berries, chocolate, cottage cheese, orange or lemon peel, raisins, cocoa, nuts, etc.;
8. The less liquid you use, the thicker your custard will be. If it turned out to be very liquid, put it on a small fire and, stirring, add one yolk;
9. To determine readiness, place a spoon inside and if it evenly envelops it, then it has reached full readiness;
10. If you want a rapid cooling, and it is strictly forbidden to put warm foods in the refrigerator, then immerse the saucepan with the contents in a prepared container with cold water or ice.

Now, guided by these simple recipes and recommendations for preparing delicious custard in a wide variety of interpretations, you will definitely find the very one of your recipe that will delight your family and friends.

It was called, however, then a little differently - "a thousand layers." And only in the 19th century did it become widespread and have a new name - the French chef Marie-Antoine Karem modernized the recipe. However, why he began to bear the name of a famous commander and emperor is still not known for certain.

Cake "Napoleon" has long taken pride of place in the recipe book of Russian housewives. After all, it is quite simple to cook it, and in taste it is not inferior to the most exquisite desserts. Most of the questions in the preparation of "Napoleon" arise when it comes to cream. Many housewives prefer custard. It is really lighter and more useful than oil. However, it is necessary to take into account a number of nuances in order for the cream to turn out perfect.

RECIPE FOR CUSTOMER FOR CAKE "NAPOLEON"

What do you need:
1 st. cream with 20% fat
4 tbsp Sahara
1 tsp starch
3 eggs

How to make custard for Napoleon cake:
1. Take a pot. Better enamelled. Put sugar, starch into it, add eggs and mix the mass for 1-2 minutes. Then add the cream and put the saucepan on the stove.

2. Constantly stir the mixture with a wooden spatula. Your task is to prevent the cream from boiling. Otherwise, it will collapse and fail. Heat the mixture until it thickens. Then leave the cream to cool.

You can make chocolate custard for Napoleon cake.

CHOCOLATE CUSTER RECIPE FOR NAPOLEON CAKE

What do you need:
1 st. milk
2 tbsp flour or potato starch
100 g chocolate
2 eggs
1/3 st. sugar (ideally powdered sugar)
50 g butter
2 g vanillin

How to make chocolate custard for Napoleon cake:

1. First, heat the milk, add starch or flour and mix thoroughly.

2. In a separate bowl, beat eggs with sugar and add vanillin. Then combine both mixtures and beat well. Then break the chocolate bar into small pieces and add them to the cream mixture.

3. Put the saucepan with the cream on a slow fire and stir constantly. Boil until the cream becomes the consistency of thick sour cream. Next, let the mixture cool. After it has cooled to room temperature, add the softened butter to it and beat everything together.

Alternatively, you can make custard sour cream for the Napoleon cake.

RECIPE OF CUSTOMER CREAM FOR "NAPOLEON" CAKE

What do you need:
500 g sour cream 20% fat
600 ml milk
2 tbsp starch
3 eggs
1 st. sugar (ideally powdered sugar)
2 g vanillin

Do you want to cook your favoritecake "Napoleon" in 10 minutes ? Then write downfamous chef's signature recipe !..

How to cook custard sour cream for Napoleon cake:

1. Pour 1 cup of cold milk into a bowl, dissolve starch in it and add sugar and eggs. Mix everything thoroughly so that there are no lumps.

2. Pour the remaining milk into a saucepan and put on fire. Boil it and reduce the heat. Then carefully pour the egg-starch mixture into the boiled milk and mix everything. Bring the mixture to a boil, but do not boil, stirring constantly.

3. After you remove the cream from the heat, add vanilla and cool to room temperature. It remains only to add sour cream to the cream (it should be thick).

You can make Napoleon cake cream more fragrant. To do this, you can pour 1 tbsp into the cream. cognac or liqueur. Alternatively, you can diversify the taste of the cream by adding 2 tablespoons at the very beginning of cooking. toasted and finely chopped nuts.

It is difficult to imagine how many variations of the famous "Napoleon" can be found. Sometimes no one even remembers the original recipe. Such changes and their own "innovations" undergo, in most cases, delicious custard. And among such a variety it is simply impossible to choose the best! This is what we will prove today.

When preparing a cream, the most important nuance is the choice of quality products. Not only the taste depends on this, but also the consistency, and impregnation and other processes. Outside of the last thing you need to remember about your health, because we are what we eat.

The taste and consistency of the cream depend on the choice of butter. There is no question of any margarine! It is important to choose a high quality oil so that it does not contain various impurities. It is not one of the cheapest products, but if you choose a good product, you will not regret it.

Of course, food freshness plays a key role. Eggs, milk, cottage cheese - all this has a short shelf life. This is important to check. Eggs must be washed with soap before breaking. They can carry salmonella, and this threatens with hospitalization.

It is advisable to sift the flour before cooking. In other recipes, for example, in a biscuit, it is advised to sift it twice. But very little product goes into the custard, it is enough to sift it once. And instead of buying powdered sugar, you can make it at home by grinding sugar in a coffee grinder. The cream should be stored only in the refrigerator under the lid.

Classic custard for "Napoleon"

Cooking time

calories per 100 grams

Classic is forever. It all started with her. In order not to miscalculate, many housewives choose the original recipe. And to some extent it is right!

How to cook:

Tip: butter should only be added to the already cold mass, otherwise it will not thicken, because. the oil will melt. You can cool the saucepan in a bowl of cold water or, when it reaches room temperature, speed up the cooling process in the refrigerator. Another way: take cling film and cover the saucepan with it so that it touches the cream. Confectioners call this method "contact". After that, put it immediately in the refrigerator.

Cream recipe for "Napoleon" with boiled condensed milk

Boiled condensed milk is a favorite treat for both adults and kids. Plus, it's useful too! But only condensed milk cooked at home will have the most delicate taste and help the body. We recommend using it in this recipe.

What is the calorie content - 257 calories.

How to cook:

1. In a separate saucepan, heat the milk, it should be hot, but it is not desirable that it boils;
2. In a bowl, mix eggs and cornstarch. There should be no lumps;
3. While constantly whisking the egg mass, pour in the milk in a thin stream. Then pour the whipped mixture back into the saucepan and bring to a boil. Constantly interfere;
4. When the cream becomes thick, remove it from the heat and allow time to cool;
5. Mix the already cooled mass with boiled condensed milk;
6. In a separate container, beat the chilled cream with powdered sugar to standing peaks;
7. Put a part of the cream into the cream with condensed milk and mix with gentle movements;
8. Then add this mixture to the rest of the cream and mix everything again. You should get a creamy mass, it may even resemble the taste of creme brulee. This cream can be used immediately.

Tip: if you still take purchased boiled condensed milk, it is important to check its expiration date. It must not exceed one year. It is better not to take condensed milk in a package, preferring a can or glass.

Prepare cream with yogurt and honey

For all those who prefer unexpected solutions and creativity, there is a special yogurt-based custard. It is incredibly light and very interesting. Such a recipe is suitable in the summer, when the gardens are full of berries - it goes best with them.

How much time - 20 minutes.

What is the calorie content - 87 calories.

How to cook:

1. Mix liquid honey with yolk, milk, yogurt and honey. You need to mix with a whisk right in the saucepan;
2. Next, put the mixture on fire, stirring it occasionally;
3. When it thickens, turn off the fire and allow the mass to cool;
4. Stir in coconut flakes to taste, you can add berries and immediately use on the cakes.

Tip: if you want a fatter cream, you can mix a small piece of softened butter into the already cooled cream. The procedure is the same as in the first recipe. This will increase the calorie content.

Cream cheese and banana recipe

This custard recipe is very rich and incredibly nutritious. At the same time, it retains all the charm of cottage cheese without subjecting it to heat treatment. The mass turns out to be quite thick and you don’t have to worry that the cake will spread.

How much time - 35 minutes + cooling.

What is the calorie content - 220 calories.

How to cook:

1. Pull out the butter so that it melts at room temperature;
2. When it becomes soft, it should be beaten with vanilla and sugar;
3. In a separate saucepan, mix flour and milk so that no lumps form;
4. Banana peel and cut into cubes;
5. Put milk with flour on fire and boil. Interfere constantly. When it starts to thicken, add the banana. Bring the mass to a density, remove from the stove and allow time to cool;
6. At this time, the cottage cheese must be rubbed through a sieve;
7. Start whipping the butter again, first adding a spoonful of milk with a banana, then cottage cheese, milk again - and so on until the end. Stir constantly until a homogeneous mixture. After that, the cream can be used immediately.

Tip: It is important to take a ripe banana so that natural sweetness is present in it. If it is not quite sweet and soft, you can increase the amount of sugar.

Sour cream custard is also quite dense. This is a great option if your Napoleon only has a couple of cakes. Then, even under heavy cakes, this cream will not settle. And it's very easy to cook it.

How much time - 40 minutes + cooling.

What is the calorie content - 356 calories.

How to cook:

1. First you need to mix sugar and egg. The mass should be homogeneous;
2. Then add flour and mix again until the same consistency;
3. Pour in sour cream and mix;
4. Place the saucepan in a water bath. Mix without stopping. The mass should thicken;
5. When it is ready, put a piece of butter weighing 50 g and mix well again, set aside to cool;
6. In a separate container, beat the rest of the oil until a fluffy mass is formed. Oil should be at room temperature;
7. Add two tablespoons of already cold sour cream to the butter and whisk constantly until it runs out. After that, you can use immediately.

Tip: If you keep the mixture in the refrigerator for a couple of hours after whipping with butter, it will become dense and strong enough to hold a heavy cake.

Although all creams are very different both in terms of the method of preparation and the ingredients, they all have common preparation features. Knowing these little tricks, any cream will work the first time.

1. If sugar is added directly to the butter and will not be subjected to heat treatment, it is better to replace it with powder. The mass is the same, only the powder will not leave any grains behind;
2. To add flavor to the cream, you can add fruit liqueur, roasted almonds, zest, cinnamon and other spices to it. In this case, you need to slightly reduce the amount of milk;
3. If you leave the cream for storage, it must be sprinkled with sugar before that. This will prevent the appearance of a crust (film) on the surface of the cream;
4. For a better consistency of the cream while cooking on fire, it is better to use dishes with a thick bottom;
5. Instead of a spoon, it is better to take a wooden spatula for stirring. Interfering should be like a figure eight or an "infinity" sign.

Custard is prepared by gourmet chefs, but each of us at home can join this delicious process. It is quite simple, but unimaginably appetizing! You always want to eat cream with spoons, especially children, and not leave it on the cake. And it's hard to keep up, isn't it? Therefore, always prepare a little more cream - for yourself!

From childhood, each of us has an incredible, melting in the mouth and crazy taste of the Napoleon cake. The difficulty in making the cake lies in its unusual cream, which gives the cake that unique taste. Every self-respecting housewife has in her arsenal the “correct” recipe for the classic cream for Napoleon. There are a large number of cream options - someone prepares it on the basis of eggs and butter, someone on the basis of condensed milk or sour cream.

Timeless classic

It is known that puff pastry was invented by the Frenchman Claudius Gele back in 1645. He kneaded the dough, folded it in layers, smearing each layer liberally with butter, then rolled it out again and repeated this procedure several times. As a result, he received an unusual puff bun. A few years later, a pastry baker (unfortunately, the name has not been preserved) came up with the idea of ​​smearing layers of dough with custard. So it turned out delicious and famous cake who was called "The Neapolitan". However, after the recipe got to Russia, the name was slightly distorted. From the "Neapolitan" cake became known as "Napoleon".

"Napoleon" is a delicacy of unsweetened puff, crispy dough soaked in cream - protein, butter, custard, chocolate, whipped cream or condensed milk. Before assembling the cake, you need to know how to make custard for the Napoleon cake. Additional ingredients in it can be pine nuts, walnuts, cashews, pears, bananas, cocoa or chocolate.

Impregnation for cake

Confectioners-bakers brought out many recipes for making cream - a highlight for Napoleon. Each cream brings its own unique flavor to the taste. To choose the right filling for yourself, you should try different cooking methods. Cream-based cream will add tenderness, protein cream will add lightness and airiness, and nuts mixed into the base of the cream will add piquancy to the overall taste.

However, there is a proven, classic cream recipe for Napoleon. This impregnation can be used for filling and other cakes, for example, "Honey cake", "Milfey". The cream turns out insanely tasty, creamy and liquid. But it is difficult for them to layer a regular cake, as heavy biscuit cakes will squeeze them out.

Classic recipe

Cream "Charlotte" - custard without flour, based on eggs and butter. The texture of such a filling turns out to be very tender, light, without lumps, and most importantly, it is very easy to prepare. To prepare the custard for the Napoleon cake, you will need the following ingredients:

Before cooking, soften the butter. First you need to clean the vanilla pod (you can use vanilla extract or essence), put the stems and seeds in a saucepan with cold milk. Next, you should put the milk on the stove and bring to the fire. Cool liquid to room temperature.

The next step is to combine the eggs with sugar and starch, mix thoroughly with a whisk. Pour milk into the egg mixture, passing it through a sieve to get rid of excess seeds and vanilla pods, while mixing gently.

Next, the liquid should be boiled, it is recommended to pour it into a saucepan and put on medium heat. At this point, you should constantly stir until thickened, otherwise there is a possibility that the cream will burn. This creates large bubbles. At the very end of cooking, you need to add butter to the mixture and mix well until smooth and cool in the refrigerator for 2-3 hours, in addition to covering the bowl with cling film.

Confectioners advise in the case when it is necessary to get a more delicate and airy filling, whip cold cream to peaks (strong foam). The bowl and whisk should also be cold to speed up the process and froth. Next, gently mix the resulting cold custard mass with whipped cream at the rate of 300 grams of cream per 100 grams of cream. Confectioners call such a filling for a cake “Diplomat”. "Diplomat" is stored in a pastry bag in the refrigerator for a maximum of a week.

If desired, you can diversify the mass for coating the cake with unusual products that will change the taste. For example, you can add lemon zest to homemade cream (only the yellow part of the lemon without a white film), rum and grated pears, and cream can be replaced with sour cream (10%), so the calorie content of the dish will decrease. In addition, at the end of cooking, confectioners can add chopped nuts in a blender, which will emphasize the individuality of taste and variety of flavors.

Homemade cream based on condensed milk

Condensed milk will add a creamy and milky note to the filling for the cake. For the classic recipe for Napoleon cake cream based on condensed milk, the ingredients are needed:

The stages of preparation of the filling based on condensed milk are similar to the production of Charlotte cream. At the last stage, it is necessary to carefully pour and distribute condensed milk into a bowl with chilled liquid. The result is a snow-white cake impregnation with an incredible smell and taste. If desired, eggs can be removed from the composition of the ingredients, this will not affect the quality, taste of the product and the impregnation properties of the cake.

Unusual option

One of the unusual and impossibly delicious recipes is curd-banana cream. It is best to cook it in two servings, since it is unlikely to remain in its original quantity before greasing. Curd Banana Filling is a fantastic combination of ripe and sweet banana with cottage cheese that will drive anyone crazy. To make the Napoleon cake even tastier, you will need:

The technology for preparing the filling for the cake is no different from the previous ones. However, there are some differences. Ripe banana must be beaten with a blender until smooth. After the creamy mass has completely cooled, assemble the cake. Confectioners recommend alternating cottage cheese and banana layers with layers of butter cream. However, some housewives manage to mix all the two components. From this, the filling does not deteriorate, but it turns out unusually bright and very tasty.

chocolate delight

Chocolate is the most beloved and popular delicacy of many nations. The raw material for its manufacture is cocoa beans - the seeds of chocolate trees. It is worth noting that for the preparation of an excellent dessert, it is necessary to use only high-quality chocolate without impurities and additives, which dissolves well, has a high degree of fat content of 20–24% and an intensely saturated dark color.

Dark chocolate-based cream turns out to be very delicate, with a chocolate taste and aroma from childhood, with a deep color, and also adds bitterness to the taste. It holds its shape perfectly (even at room temperature) and has an appetizing glossy color. To make chocolate frosting you will need:

1. Eggs - 3 pcs.
2. Bitter chocolate - 100 gr.
3. Sugar - 180 gr.
4. Butter - 200 gr.
5. Salt - a pinch.

The next step is to cook the resulting mixture in a saucepan over low heat until boiling, while stirring constantly. After cooking, allow the cream to cool completely.

Attention, only TODAY!

Each classic dessert has its own specific cream. Sacher cake is impossible without chocolate icing, Opera is impossible without ganache, Elizabeth cake is made with condensed milk, well, if you decide to bake the namesake of the French emperor, get ready to make custard for Napoleon. The good news: although there is a classic recipe, you can use your imagination, change the ingredients a little, simplify, or vice versa, complicate the preparation, and make something new. Thus, the taste of the cake will be different every time. In addition, by changing the recipe of the cream, you can reduce the calorie content of the dessert. Finally, a new recipe will help you out if you are used to cooking Napoleon, say, with condensed milk, but today there is none in the refrigerator.

Introducing the most win-win custard options for our favorite cake

The easiest option

Prepare the Ingredients

• 2 eggs;
• fresh or pasteurized milk - 2 cups;
• sugar - 1 cup (without peas, if you are not a sweet tooth);
• 3 tablespoons of flour (with a slide).

Timing: 10 minutes.
Difficulty: the most simplified recipe.

Cooking method

1. Mix sugar with flour, add egg, grind everything.
2. Pour milk, beat the mixture with a mixer.
3. Put the future cream on the fire, stirring, bring to a boil.
4. Cool down.
5. Whisk the cream again. And you can layer them with cakes.

Classic

Prepare the Ingredients

• 200 g butter (or exactly 1 pack);
• 1 liter of milk of any fat content (but the fatter the milk, the tastier the result will be);
• 2 eggs;
• 3 tablespoons of flour (without peas).

Timing: 10-15 minutes.
Difficulty: easy recipe.

Cooking method

• In order to prepare the classic custard for Napoleon, you need to take a whisk, drive eggs into a saucepan or stewpan, and then grind them with sugar and flour.
• Pour in milk. The best option is to add it by spoonful. However, if you do not have time, add it in two or three doses, and change the whisk to a mixer. Your main task is to break all the lumps and create the most homogeneous substance.
• Put the saucepan on the fire (medium or slightly below medium), bring to a boil. You do not need to leave the stove - stir so that your delicious cream does not burn.
• Immediately remove the pan from the stove and set it in a secluded corner to cool. You can place a plate of butter on top of the saucepan, so it softens faster. But be careful: it should not melt!
• Beat the cooled cream, adding a spoonful of oil. When all the oil enters and the cream, and the latter becomes like an air cloud, the cream is ready.

Variant with nuts

Prepare the Ingredients

• 1 glass of sugar (without peas);
• 1 egg;
• 1.5 tablespoons of flour;
• 1 glass of milk (it is important that it is not sour);
• vanilla sugar (about a teaspoon without a slide - however, this is an optional component);
• 2 tablespoons of nuts (for example, walnuts);
• butter - 300 g.

Timing: 20 minutes.
Difficulty: easy recipe.

Cooking method

1. Beat egg with sugar until white foam.
2. Add flour, milk and vanilla.
3. Warm up the mixture over medium heat. Important! It does not need to be brought to a boil. As soon as the mixture begins to boil, this is a signal that it is time to remove it.
4. Lightly fry the nuts in a frying pan (this is not necessary, but the roasted nuts will greatly ennoble the flavor of the cake).
5. Chop nuts. This can be done with a blender (even submersible - the main thing is to choose deep dishes).
6. Meanwhile, the custard mixture has cooled down. It remains to add oil to it (softened to room temperature), as well as nuts. We beat everything with a blender ... Done! By the way, you can take three times as many nuts as the recipe requires - so you can also make a beautiful nut sprinkle on top of Napoleon.

Condensed milk option

Prepare the Ingredients

• 1 glass of milk;
• 2 teaspoons of sugar;
• 2 teaspoons of flour (without peas);
• condensed milk - 200 g (the thicker it is, the better);
• butter - 100 g (room temperature);
• vanilla - on the tip of a knife.

Timing: about 10 minutes.
Difficulty: easy recipe.

Cooking method

Vanilla cream variant

Prepare the Ingredients

• milk - 500 ml;
• sugar - 180 g (that is, about 3/4 faceted glass);
• 1 teaspoon vanilla sugar;
• 3 yolks (they can be replaced with two whole eggs);
• starch - 3 tablespoons without peas (it can be replaced with flour);
• butter - 50 g (softened);
• 35% cream - 150 ml.

Timing: 25 minutes + 5 hours.
Difficulty: medium difficulty recipe.

Cooking method

1. Boil the milk with half of the regular and vanilla sugar.
2. Cool, add the rest of the sugar mixed with starch. Important! Starch is better to use not potato, but corn, plus sift it carefully. After this manipulation, the cream will turn out not only tasty, but also beautiful, that is, without lumps.
3. Bring the milk to a boil again. Let it boil for about two minutes (however, if there was no starch in your kitchen, and you included flour in your recipe, remove the pan from the heat immediately after the appearance of “boiling” bubbles).
4. Add a piece of butter, beat the cream.
5. Tighten the top of the pan with cling film (so that it completely lies on the cream - this way you protect it from the appearance of a dense crust). Let the cream cool, and then hide it in the refrigerator for 4 hours - however, you can keep it in cold confinement for longer, the recipe will not spoil it.
6. Whip cream until frothy (it should be fresh from the fridge).
7. Mix the cream with cream, beat again ... Finally, it's ready!

Congratulations: now you have more than one cream recipe in your arsenal, so you can make a new delicious Napoleon every time.

The variant with condensed milk will especially appeal to those with a sweet tooth, a simplified version of the cream - to all busy hostesses, and the variant with nuts - to lovers of everything new (you must admit, this famous cake is rarely supplemented with walnuts).

Good luck in the kitchen! And let the guests eat all the cakes to the crumbs, and then strictly demand to rewrite the recipe for them!