Cream for cake Napoleon custard with butter. Delicate curd-banana cream

I remember from childhood the amazing taste of homemade cake "Napoleon", which was prepared by my mother. She made it with condensed milk, and with custard, and with puff cakes, and with ordinary ones, and in the oven, and in a frying pan. The cake was the most beloved and revered in our family, which is why it was transferred by itself into our adult life. Then I experimented with all the options, some turned out to be dryish and dense, some tender and melting in the mouth, even the snack "Napoleon" with a spicy filling of cheese, nuts and mushrooms was made - also spicy and tasty!

In general, this cake is a win-win option that your guests and household will always like, you just need to choose the most suitable recipe for you. Or you can experiment, and each time you get a new, interesting taste. Today we will consider several options for making homemade Napoleon cake - with ordinary cakes, with puff pastry according to an old recipe, with custard, with condensed milk and with one more special cream in milk. Dare, and you will succeed!

Cake "Napoleon" classic, with three types of cream

The recipe will offer three types of cream, since one of them is cooked quickly, the second is longer, and the third is more complex. But they are all very tasty with a slight difference, which will take extra time. But do not think that the taste of the cake depends only on the cream. The thickness of the cakes and the proportional component in them are also of great importance. It is not for nothing that even the most expensive ready-made cakes that are sold cannot replace the real taste of homemade cakes. So, the Napoleon cake step by step, we cook together. First, let's deal with the cakes, this is the basis of the cake.

Cake layers "Napoleon"

For cakes, we need to prepare:

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

1. Let's start by mixing water, yolk and vinegar in a container. Then, in a separate basin or bowl, you need to cut the margarine, add flour, knead it all well with your hands.
2. From the first container, pour the liquid mixture into the second container. We mix.
3. The dough should lag behind the hands, but not be very tight. We divide it into equal parts-balls, like large cutlets. We put in the refrigerator for a couple of hours, which helps the dough to roll out easier.
4. Roll out, carefully lay out on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).
5. You also need to carefully pull out the cakes, since they are quite fragile. Put them in a pile and let cool. By the way, I often bake cakes in a dry frying pan - it also turns out delicious.
6. The cakes need to be cut off, and the remaining crumbs must be crushed (you can use a blender), we will coat the cake with it. So, the cakes are ready, let them cool, proceed to the preparation of the cream.

Simple cream for Napoleon cake: with condensed milk

For him you need to take:

1. 1 jar of condensed milk
2. 0.5 packs of butter
3. 200 g sour cream

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

Cream recipe for Napoleon cake: custard

Products:

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

1. First, boil milk (0.5 l.).
2. At this time, in 0.1 l. milk dissolve flour, yolks separated from proteins, sugar, vanillin. Whisk well, then add in a thin stream to the boiling milk.
3. Bring to a boil again, throw in the butter, separately beaten egg whites. Bring everything back to a boil.
4. Let the mass cool, beat it well with a mixer so that there is a homogeneous mass without lumps, spread on the cakes with a plentiful layer.

The most delicious cream for Napoleon

Products:

1. four yolks (in extreme cases, two eggs);
2. 1.5 cups of sugar;
3. two st. spoons of flour with a slide;
4. 800 ml of milk;
5. one packet of vanillin;
6. 200 g butter.

1. Beat egg yolks well, add 0.5 tbsp. sugar, flour and a little milk to mix it all up, and there were no lumps (about 100 ml.).
2. Separately boil 700 ml. milk. Pour the prepared mixture into boiling milk, bring to a boil. Next, you need to cool the cream. It should not be liquid, but it does not need to be made very thick either. Add vanillin.
3. Separately grind 1 cup of sugar with butter. And gradually mix everything into one complex cream. If necessary, bring to the desired state with a mixer. This cream is obtained with mother-of-pearl tints - very tasty and beautiful. We grease them with our cakes. We put them one on top of the other. It is better to put the cake under a light press for a couple of hours so that all the cakes are well saturated with cream, and then we make crumbs from the scraps of the cakes and sprinkle the cake with them.

"Napoleon" according to an old recipe of puff pastry with custard

The Napoleon cake was presented to the judgment of the Russian aristocracy at the anniversary celebration. Moscow was then celebrating the centenary of the victory of the Russian army in the Patriotic War of 1812. The confectioners made the cake triangular, like the headdress of a French commander. Hence its name. True, this form turned out to be uncomfortable and did not take root, unlike the cake itself. His sweet tooth was appreciated. Delicate dessert and today will not leave anyone indifferent. So, Napoleon cake made of puff pastry with custard, a very tasty recipe.

Puff pastry cakes

1. Softened butter (not margarine!) is rubbed with a tablespoon of milk and a third teaspoon without a hill of salt. Take 350 g of butter. Add 2 cups of wheat flour to it.
2. The dough is kneaded until it becomes elastic and homogeneous. Then they are formed in the form of a bar, wrapped in cling film and put in the refrigerator for an hour.
3. The chilled dough is placed on a floured table and rolled out with a rolling pin. The result should be a rectangular layer, about one centimeter thick.
4. It is folded in half twice. The resulting quarter is again rolled out and folded, as for the first time. Puff pastry is ready.
5. Now a thin plate (4-5 mm) is obtained from it, of course, using a rolling pin. A finished layer is wound onto it in order to carefully unfold it on a sheet.
6. It is not necessary to smear the baking sheet with oil, it is enough to moisten its edges with water. So the cakes are not deformed during baking, which takes place at a temperature of 200-220 degrees. By the way, the oven should be preheated in advance. And cut the dough plate into two equal parts and prick in several places with a knife.
7. The cakes will be ready in about 40 minutes or a little earlier. They are transferred from the sheet to the board and covered with a kitchen towel. While the cakes are cooling, prepare the cream for the cake.

Custard

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

Cake decoration

1. In warm cakes, uneven edges are cut so that they are the same. It is better to do this by placing a plate on top. After that, let it cool completely.
2. To make the cake beautiful and even, it is better to immediately lay out the cakes in a detachable form, lubricate it there, and then remove the form - and the cake turns out wonderful, the cakes do not move out to the sides - the ideal shape is guaranteed!
3. Then one of them is spread with custard and covered with a second cake.
4. Cream is also smeared on the top and sides of the cake. The samples that were obtained when leveling the cakes are chopped with a knife into small crumbs. She is sprinkled with cake in all directions.

Recipes for cream and other confectionery decorations

cake cream napoleon

15 minutes

200 kcal

5 /5 (1 )

Everyone who has tried the Napoleon cake at least once in their life knows that it is very soaked and delicious. Cake recipes are passed down from generation to generation. The secrets of its amazing taste are based on many factors. But an important component on which the taste of a real cake directly depends is the custard for Napoleon. Today I offer you the best of the best Napoleon cake cream recipes that can be used for cakes, pastries, pancakes, eclairs and many other desserts.

The recipe for the most delicious cream for Napoleon cake without eggs

This cream for "Napoleon" is probably the most delicious. It is moderately sweet, not cloying, has a rich taste, delicate and light. If you decide to cook Napoleon with this particular cream, then be sure that your guests will remember your holiday for a long time.

For cooking, we need the following kitchen appliances and utensils:

• mixer;
• whisk;

• beaker;
• saucepan with a thick bottom.

To prepare the cream, we need:

How to make cream for Napoleon cake

1. Pour the milk into a heavy bottomed saucepan.
   
   
2. We introduce 3 tbsp into milk. tablespoons of flour with a slide and mix thoroughly with a whisk so that lumps do not form.
   
   
3. Then we send our saucepan to the stove and, constantly stirring the contents, bring it to a boil. We do not leave it for a second, and when the mass begins to thicken, you need to mix even more intensively and wait for the appearance of bubbles, signaling boiling.
   
   
4. Our paste is ready, it needs to be allowed to cool.
   
   
5. While the paste is cooling, we introduce softened butter into a measuring cup (removed from the refrigerator in a couple of hours).
   
   
6. Add sugar to butter and mix thoroughly.
   
   
7. Add the chilled paste to the grated butter and sugar and beat with a mixer until smooth.
   
   
8. Our best Napoleon cake creamready!
   
   
   

This cream is good because it does not contain eggs.. It is also universal: suitable for both Napoleon and biscuit cakes and almost any pastry (cakes, muffins, eclairs, etc.).

If necessary, or if a lot of cream has been prepared, it can be frozen without loss of taste.
It has a smooth, homogeneous and delicate structure, and to create a sweet and sour taste, you can add a few drops of lemon or orange juice to the cream.

Video recipe for Napoleon cake cream without eggs

If you still have questions about the preparation of this versatile custard, then we recommend watching the video:

The most delicious cream. Cream for Napoleon, biscuit, eclairs, camelina, etc.

Try to cook the most delicious cream! It is suitable for almost any baking! You will definitely be satisfied! Bon appetit!

Ingredients:
3 (with a slide) art. spoons of flour
0.5 liters of milk
150-160 gr. Sahara
90-100 gr. butter

https://i.ytimg.com/vi/FWZdjvPKMTY/sddefault.jpg

https://youtu.be/FWZdjvPKMTY

2016-07-21T07:58:44.000Z

Cream with condensed milk and oil for Napoleon cake

For all lovers of sweet and fatty cream, we recommend this recipe. This cream is suitable for different cakes, especially for the Napoleon cake.

• Cooking time will be 15 minutes.
• Quantity of ingredients Designed for 1 cake.
• mixer, deep bowl, whisk.

Ingredients of this cream:

Cooking cream

Did you know? In order for the oil to keep its shape, but at the same time give in to cooking, it must be removed from the refrigerator a couple of hours before cooking. Then the consistency of the oil will become soft and docile during the process.

Cream is ready. It can be used for Napoleon cake, other sponge cakes or baskets and pastries. Pay special attention to the Napoleon cake recipe with condensed milk.

Video recipe for cream with condensed milk and butter for Napoleon cake

Do you want to see in detail how the cream with condensed milk and butter for the Napoleon cake is prepared? Then watch the video:

Cream of condensed milk and butter - video recipe

Full recipe on IamCOOK

https://i.ytimg.com/vi/fzru5ONQs5Y/sddefault.jpg

https://youtu.be/fzru5ONQs5Y

2016-02-01T06:12:09.000Z

Recipe with photo of custard sour cream for Napoleon cake at home

Custard with sour cream is very easy to prepare. The cream turns out to be delicate in taste and has an elastic and airy structure.

• Cooking time: 15 minutes.
• Quantity of ingredients designed for spreading the cakes of 1 large cake.
• For cooking, we need the following kitchen appliances and utensils: deep metal bowl mixer, saucepan with a thick bottom.

Cream Ingredients:

Cooking method

1. We send sour cream into a deep metal bowl or saucepan. We will prepare the cream in a water bath, so the bowl (pan) with the ingredients should be slightly smaller in diameter than the one into which the water will be poured.
   
   
2. Add sugar, egg yolk, vanilla sugar and starch to sour cream.
   
   
3. All ingredients are mixed and sent to a water bath.
   
   
4. We put a bowl with all the ingredients on a saucepan with boiled water and constantly stir with a whisk, we do not leave and are not distracted. If you have a heavy-bottomed saucepan, you can cook directly in it over low heat. While stirring, make sure that the cream does not burn.
   
   
5. The cream needs to be thick. This can be understood when you notice that there are traces of the whisk. After that, you need to cook it for a couple more minutes, so that it turns out in consistency like a thick jelly.
   
   
6. Remove the cream and leave it at room temperature until completely cooled.
   
   
7. In a separate bowl with a mixer, beat soft butter for 5 minutes, which we took out of the refrigerator a few hours before preparing the cream.
   
   
8. In the butter whipped to a fluffy consistency, we introduce one spoonful of the previously cooked cooled ingredients and beat with a mixer at medium speed.
   
   

This light Napoleon cake cream is ready! It turns out very thick, lush and unrealistically tasty. 1 yolk
400 g of sour cream (I have 20%) take not sour.
200 gr butter
vanilla sugar 5 gr
sugar 150 gr
starch 20 gr, I have corn
Optionally, you can add instant coffee, cocoa, or melted chocolate to the cream. vanillin, or some other flavoring.

Homemade Cream Cheese, SUPER RECIPE: https://youtu.be/9uBT0rnW-Ko

Custard Sour 크림을 준비 할 것입니다. . 글쎄, 요리 해보자!

그것은 걸릴 것이다 :
1 노른자
사워 크림 400g
버터 200 gr
바닐라 설탕 5 gr
설탕 150gr
전분 20 g, 나는 옥수수가있다.
원하는 경우 인스턴트 커피, 코코아 또는 녹인 초콜렛을 크림에 첨가 할 수 있습니다. 바닐린, 또는 다른 맛.

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#Cream custard
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2016-12-27T07:20:31.000Z

To create your own original cream, you can add cocoa, melted chocolate, vanillin, or other confectionery additives and flavors during the whipping process to achieve an individual, your favorite taste. You can use this cream for the Napoleon cake, for delicious baskets, custards, eclairs, and other types of desserts.

Want to cook "Napoleon" and not spend a lot of time: Then see the recipe. You can cook cakes without using the oven. If your cakes are ready, then see the recipe. Would you like to try the Napoleon cake that your grandmother used to make? Then we have in stock for you. We also recommend that you see the full recipe for Napoleon cake with custard.

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. 1. Boil the milk in a saucepan.
2. 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. 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. 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. 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. 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. 1. Mash eggs with sugar and vanilla. Stir flour into slightly warm milk. Combine milk and egg mixture with a mixer.
2. 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. 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. 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. 1. Put flour, starch and sugar in a saucepan, add pounded egg yolks and mix well.
2. 2. Heat the milk and pour it into the egg mixture in a thin stream. Stir continuously to keep the yolks from curdling.
3. 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. 4. Remove the custard from the stove, let it cool and add the whipped cream.

Hi all. Today I will share with you the recipe for the legendary Napoleon cake. I think for many this dessert is associated with childhood, and also with the New Year. Because, most often, it was on this holiday that our mothers and grandmothers spoiled us with this masterpiece.

There are two camps of people who are divided according to the type of finished product into a “wet” version and a “dry” version, or, more precisely, into soaked and crispy. I prefer the “wet” version of Napoleon. With lots of . Recently, I began to prepare a light version of the cream -. In addition to these classic options, you can cook with and with, it's insanely delicious. With these creams, the cake just melts in your mouth.

Well, if you are a crunchy lover, then just replace the custard with butter, and you will be happy. For example, or

What is a Napoleon cake anyway? This is a puff pastry. I will tell you in detail how to cook this most puff pastry at home. Of course, you can also buy ready-made puff pastry. But, as you know, the taste will be completely different.

I won’t write about the preparation of custard here, I just give links to two creams, the choice is yours - and. Well, for those who like to crunch -.

So, how to cook Napoleon cake at home. By the way, I want to note that the weight of the cake according to my recipe is 2-2.5 kg. If you want a smaller size, feel free to halve the ingredients.

Napoleon cake recipe step by step with photos.

Ingredients:

1. 450 gr. flour
2. 250 gr. butter 82.5%
3. 1 egg
4. 150 ml. ice water
5. 1 st. l. vinegar 6% (I have white wine)
6. 1 tsp salt (no slide)

Cooking:

We send the butter and a glass of water to the freezer for 30 minutes. I usually put the butter in the chamber in the evening, and in the morning I start cooking.

Sift flour into a bowl.

We rub our well-chilled butter on a coarse grater there, mixing the butter with flour all the time.

Quickly rub the grated butter with flour with your hands, spend no more than 2-3 minutes on it.

Add the egg, salt and vinegar to the chilled water.

Mix with a fork. Vinegar can be any, but not more than 6%. In my case it is white wine.

Pour this liquid into the butter-flour mixture and collect the dough into a ball. There is no need to knead the dough for a long time until smooth. It is ideally obtained with large pieces of unmelted butter.

We divide our dough into 13-15 parts. This time I had a diameter of 19 cm. 15 cakes came out, before that the diameter was 22 cm. 12-13 cakes came out. We remove the dough in a container sprinkled with flour, either in the refrigerator for 3-4 hours, or in the freezer for an hour.

During this time, prepare the cream. I have recipes for two types of cream on my site that are ideal for the layer of this cake. and its light version - . You can choose the cream of your choice. In these articles, the amount of ingredients is calculated specifically for this recipe.

After our dough has cooled, we proceed to rolling. If the dough was in the freezer, then we shift it to the refrigerator. Each time we take the balls out of the refrigerator one at a time, do not take out the rest of the dough so that it does not melt prematurely.

I used my miracle purchase - a silicone mat, it has markings with different diameters. In one of the articles, I already told you about its benefits, then I cooked.

Here is my silicone mat. If you didn’t find one in your city, then you can order it in the Bakerstore store using this link - Silicone mat.

If you don’t have this device, then I suggest rolling out the dough on parchment, where you draw a circle of the diameter you need in advance (just remember to turn the parchment over to the other side before rolling, so as not to eat the dough with pencil particles later). So, you at least roughly understand what to strive for.

The dough should be rolled out as thinly as possible, constantly sprinkling flour on the rolling pin. Of the indicated number of cakes, the thickness will be just the minimum. It is necessary to roll out the dough a little more than the outlined circle. Firstly, the dough will shrink during baking, well, and secondly, we will make the top coat of our cake from the scraps.

After you have rolled out the dough, prick it with a fork. So the cake will not rise much when baking.

I baked the cakes directly on the rug, if it is not there, then transfer the rolled cakes to a baking sheet covered with parchment and bake at 200 ° for 5-7 minutes until golden brown. Try to fit 2 cakes on the baking sheet at once, so the baking time will be significantly reduced.

As soon as the cake is ready, you must immediately cut it! This is a very important point, since the cakes from the oven are still pliable, but as they cool, they become brittle and will simply crumble. We cut it in the same way, focusing on the saucer, carefully with a knife. And even easier - cut with the help of a cover, you just need to scroll it left and right half a turn, and no knife is needed, and the circle turns out perfect. Unfortunately, I did not have a lid of the diameter I needed, and I used a plate.

Transfer the sliced ​​cake to a wire rack and let it cool.

We do this with each cake.

During baking, our cream will just cool down and be ready to go.

We collect the cake.

We spread a couple of spoons of cream on the dish so that the cake does not slip.

Place the crust on top.

Lubricate it with cream. Do not spare the cream, according to my recipe, a sufficient amount comes out (2-3 tablespoons can be safely taken). So we do with all the cakes. At your request, you can put some filling in the layer, my mother always puts walnuts, you can add jam or curd, boiled condensed milk. This time I missed every 3 cakes, I just had a jar left after cooking. And you can not add anything, our dessert already tastes great.

After we have collected the whole cake, we press it a little with our hand on top and send it to the refrigerator for a couple of hours. During this time, the cakes will be slightly soaked with cream and the cake will settle. You can put a load on top of the cakes for 30 minutes, so the cakes will become even softer.

We send the cake to the refrigerator for half an hour, so that the cream grabs.

At this time, we put our trimmings of the cakes in a blender and grind them. I don’t like to chop much into crumbs, it seems to me that this is more suitable for. But you can choose a different size for yourself. By the way, you can grind it simply with your hands or with a rolling pin if there is no blender in everyday life.

Sprinkle these scraps on our cake.

We put it in the refrigerator to soak. Best for overnight. From above, you can decorate with berries, or you can not decorate and leave it like that.

Here's what a handsome man turns out. A large number of cakes and cream make this cake a truly royal dessert. The recipe for this cake was borrowed from Victoria Melnik, for which many thanks to her.

And, following such a delicate and feminine cake, I will soon tell you the recipe for a real masculine, brutal handsome man - dark beer cakes, chocolate cream and ganache ... And all this splendor of taste will be gathered in. Your men should appreciate it. Do not miss!

Enjoy your meal.

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

1. 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.
2. 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.
3. At this time, put 2 cups of milk in a saucepan to boil.
4. The remaining half-glass is poured in small portions into a mixture of eggs and flour and rubbed to a uniform mass without lumps.
5. 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.
6. Add butter to warm cream. Stir until the oil is completely dissolved.
7. 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

1. Put the butter out of the refrigerator in advance so that it warms up to room temperature and becomes soft.
2. 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.
3. Pour in the condensed milk in a thin stream and continue beating for a few more minutes.
4. The cream is considered ready if no traces of condensed milk are visible and the mass has a uniform, fluffy texture.
5. You need to use such a 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. In this recipe, flour is replaced with 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

1. We combine all products, except oil, in a saucepan.
2. Beat with a whisk to obtain a homogeneous mass.
3. Stirring constantly, put on a slow fire. Bring the cream to a boil. As soon as the cream becomes thick, remove it.
4. Let it cool to room temperature and add butter. Stir until the oil is completely dissolved.
5. 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 of cold water and, stirring, bring it 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

1. We heat the milk to a warm state, we introduce starch or flour. Mix so that there are no lumps.
2. Beat eggs with sugar and vanilla in a separate bowl using a whisk or mixer.
3. Combine both mixtures and mix well.
4. Add chocolate broken into small pieces.
5. We put the mixture on a slow fire. Cook the cream until it thickens to the consistency of thick sour cream.
6. Remove the saucepan from the stove and leave to cool to room temperature.
7. 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.