Cake "Napoleon" with a waffle picture. The most delicious custard for Napoleon - a classic recipe from grandma

IN confectionery world there is an opinion that Slavic cuisine has almost the richest selection of pastries. The classic of this genre is layered cake"Napoleon". Combination of puff pastry and custard exquisite cream familiar to everyone from early childhood. Today we will discuss how to prepare classic cream for Napoleon.

Revealing the secrets of the confectionery world

Many of us, judging by the name of the cake, mistakenly think that France is its homeland. But this is not at all the case, because apart from the name, the cake has nothing to do with this country. For the first time, the Napoleon cake was baked back in Tsarist Russia. The bakery got its name due to its appearance. Initially, the cake was baked from cakes laid out in the shape of a cocked hat, which was so loved by the great French emperor and commander Napoleon.

For generations, "Napoleon" has been considered a classic and loved by many of us. Usually this cake is made from puff thin layers, which are soaked in a delicate, fragrant and moderately fatty custard. There is even a state standard for the preparation of such a cream.

• According to GOST, milk with any percentage of fat content, high-grade flour, butter, crystalline sugar, eggs are added to the described cream.
• Eggs are best taken chilled. So you can beat them more thoroughly with sugar crystals.
• Milk with flour and a small amount granulated sugar is brewed, bringing to a boil. As soon as the milk mixture begins to boil, it is immediately set aside.
• Pour hot milk into frothed egg mixture you need to carefully, constantly whipping the cream. Otherwise, you risk spoiling the products, because egg white weld.
• You can store the prepared cream in the refrigerator for no more than 40 hours.
• To give the custard flavor, you can add a pinch of vanilla, nutmeg, a little liquor or cognac.
• Chocolate cream is obtained by adding to the milk mass grated chocolate or cocoa powder.
• Condensed milk can be used to make custard. In this case, strictly follow all prescription proportions.
• Lubricating puff cakes, do not skimp on the amount of cream. Cakes for "Napoleon" are inherently dry, so they absorb the cream as much as possible.
• IN classical performance the cake is decorated with crumbs. If you want to make an inscription or decorate the cake with borders, then custard not suitable, because the consistency is liquid and vague.
• During the brewing process, the cream should thicken. You don’t need to boil it for too long, otherwise you will smell and taste of burnt milk as a result.
• A wooden spatula with a long handle is ideal for mixing the cream.
• If, nevertheless, lumps remain in the cream, then with the introduction of softened butter, beat it with a whisk, blender or mixer.

Dedicated to lovers of home baking

Is the holiday coming up or maybe you just want to impress everyone with your pastry skills? Then bake a Napoleon cake. And to give your favorite pastries unusual taste, let's prepare a cream for "Napoleon" classic. The highlight will be the addition of condensed milk.

Compound:

• milk - ½ tbsp.;
• ½ st. crystalline sugar;
• 1 st. condensed milk;
• 4 things. eggs (only yolks);
• ½ st. sifted flour.

Cooking:

What could be better than the classics?

Regardless of the season or fashion trends, the classics always remain in high esteem and are very popular. Of course, we are now talking about the cream for "Napoleon". The classic recipe will become a real visual aid for you and will help you make a true custard in accordance with the established state standard. For a variety of taste, you can add a few drops of your favorite liquor to the cream. If you have to cook cream for lubrication for the first time puff cakes then carefully study all the features of cooking and be sure to follow the recipe proportions.

Compound:

• by ½ st. brown and white granulated sugar;
• 2 tbsp. l. sifted flour;
• 250 g of softened butter;
• ½ st. milk;
• 2 pcs. chicken eggs;
• 0.5 tsp vanilla.

Cooking:

This is the recipe classic Napoleon that our grandmothers baked. They did it in good faith, not in a hurry. Therefore, the taste of the cake is divine. My mother always made 60 cakes. I've only had the patience for this a few times. I usually do 40-30 pieces.

For classic Napoleon use 2 types of buttercream . And you need 7 eggs and 700 g of butter. For the test, it is desirable to take melted butter. But now it is not on sale, disappeared for unknown reasons .... Therefore, we use ordinary butter, but with high fat content, not lower than 82.5%.

Used to be delicious creamy margarine and many housewives, in order to save money, used it both for baking and for cream. But the margarine that is sold now is unsuitable - and the cream and dough will be spoiled.

To impregnate the cake, you can use other creams, except for sour cream. Sour cream is liquid and the cakes will become very soft and ruin everything.

However, we must remember that for 30-40 cream cakes you will need a lot, about 1 liter. Recipe cream-1 just designed for it.

After Napoleon's recipe, I give several cream recipes.

Ingredients for Cake Napoleon:

Dough:

Butter (preferably melted) - 200 g;

Flour - 4 cups (220 ml each);

(When rolling out the dough for cakes, you will also need

flour about 2 cups)

Water - 200 ml;

Salt - a pinch.

Cream 1 for impregnating cakes:

Milk - 650 ml;

Sugar - 2-1.5 cups;

Egg only yolks - 6 pcs;

Flour - 3 tablespoons with a large top;

Butter - 300 g;

Vanillin to taste.

Cream 2 for the top cake and for decoration:

Milk - 100 ml;

Sugar - 1 cup;

Egg - 1 pc;

Butter - 180-200 g;

Cooking:

Dough : Mix melted butter at room temperature well with sifted flour. Add cold water, knead the dough and chop (cut) it several times sharp knife into small pieces. Gather the crumbs into a ball and chop again. So 3-4 times. We chop the dough so that the cakes are more tender and crumbly. Ready dough wrap cling film and refrigerate for 1 hour. At this time, prepare the base for the cream.

Divide chilled dough into 32 small balls walnut(there will be a little more from scraps). To quickly divide the dough, it is cut in half, and then each part is 4 more times in half. You will get 2, 4, 8, 16 and 32 pieces. Roll out each piece of dough very thinly. Then place a plate equal to the diameter of the future cake on the rolled out dough and gently circle around the plate with the tip of a knife. ( Finished cakes after baking, they will be slightly smaller in size.) Remove the cut dough, and put the cake ready for baking on a baking sheet sprinkled with lightly flour (flour is sprinkled once for the first cake, and then the cakes are laid out simply on a baking sheet with the remaining flour), make thick punctures with a fork on cake (so that it does not swell during baking) and send it to the oven, heated to 200˚C. Bake until light golden color on the surface of the swellings. It's about 2 minutes. Can be used on two baking sheets at once. Remove the crust and leave it to cool for flat surface up to room temperature.

To keep your oven running empty, you'll need either a cake-roller or sleight of hand! Since I am already a pensioner and not very quick, I came up with this method. First, I roll out all the cakes, put them in a pile on new ones. plastic bags 5-7 cakes each, then a bag and again cakes, etc. And then I bake everything in turn. Cakes can also be baked in a pan without fat, but under a lid. Therefore, I bake 2 cakes at once in the oven and one in a pan.

Cream 1 for impregnation: It will take a lot to impregnate 30-40 cream cakes, about 1 liter. Stir the yolks with sugar, add flour, mix. Pour hot milk, mix and put on the stove. Bring to a boil, stirring all the time, until bubbles appear. The mixture may burn, so do not put on high heat.

In vintage cookbooks, and my grandmothers also adhered to this, it is recommended to stir the mixture all the time only in one direction with a wooden, porcelain or gilded (golden) spoon. From which the cream does not darken, it whips quickly (if you need to whip) and is more magnificent.

As soon as the mixture begins to boil, it is removed from the stove and allowed to cool. But even during cooling, occasionally stir. After cooling (when all the cakes are already baked), room temperature butter is added and mixed thoroughly, but the cream is not whipped.

Cream 2 for the top cake: Stir the egg with sugar, add flour and milk, mix and put on the stove. Bring to a boil, stirring all the time, until bubbles appear. Cool, add butter and whip the cream.

Cake assembly:

Spread the cooled cakes with cream-1, laying them one on top of the other. Having missed one cake, put another on top and press lightly to even out and slightly push the bubbles. The skins will crack, but that's not a problem. Gently grease the top of the cake and especially carefully the edges - about 2.5-3 tablespoons of cream per cake. We impose again new cake and press down, and so on until the end (you can alternate smearing, cakes are smaller and larger).

Lubricate the topmost cake and the sides of the cake with cream-2.

Cream-2 is good to add in the middle of the cake. To do this, 1-2 cakes (tenth or fifteenth and twentieth) are smeared with cream-2.

From 3-4 cakes, make small crumbs and sprinkle the cake with crumbs on all sides.

The cake is decorated on top with cream-2 - they make a rim, or a mesh, or roses.

The finished cake must be kept in the refrigerator for 10-12 hours so that it is soaked with cream, and after that you can serve it to the table.

Bon appetit!

9 More Napoleon Cake Cream Recipes,which will be useful for other cakes

1 recipe: Custard

Milk - 330 ml;

Sugar - 0.5 cups;

Egg - 1 pc;

Flour - 2 tablespoons with a slide;

Butter - 70-100 g;

Beat the egg and sugar, add flour and cold milk, stir. Cook until thickened, stirring constantly, but do not boil. Remove from heat, cool, add 70 g of soft butter and stir well. The cream will have the consistency of thick sour cream.

2 recipe: Custard cream with condensed milk

Milk - 2 cups;

Sugar - 1-1.5 cups;

Egg - 4 pcs;

Butter - 600 g;

Vanillin - 1 sachet;

Condensed milk - 1 can.

Beat eggs and sugar, add cold milk, stir. Cook stirring until thickened. Remove from heat, cool, add soft butter, condensed milk and vanilla and beat well.

3 recipe: Condensed milk cream

Sugar - 1 cup;

Butter - 250 g;

Vanillin - 1 sachet;

Condensed milk - 1 can.

Stir butter, sugar, vanilla and condensed milk, and then beat until creamy.

4 recipe: Cream of condensed milk with cognac

Sugar - 1 cup;

Butter - 200 g;

Vanillin - 1 sachet;

Condensed milk - 300 g;

Liquor or cognac - 3 tablespoons.

Mix everything and beat until creamy.

5 recipe: Cream of condensed milk with egg

Lemon juice - 3 tablespoons;

Egg - 1 pc.;

Butter - 250 g;

Condensed milk - 300 g.

Beat the egg with condensed milk and lemon juice. Add oil and beat everything until creamy.

6 recipe: Oil cream

Egg - 3 pcs.;

Butter - 150 g;

Sugar - 1 cup;

Citric acid - 1 teaspoon.

Beat one egg and 2 yolks with sugar. Add citric acid and mix well. Then beat everything with butter. The butter should be soft and at room temperature. Napoleon cake will require 2 servings of this cream.

7 recipe: Custard cream

Sugar - 1 cup;

Egg - 2 pcs.;

Cream - 1 glass;

Butter - 350 g.

Grind sugar and eggs, add cream, mix, bring to a boil while stirring, cool and beat with soft butter.

8 recipe: Custard without oil

Milk - 1200 ml;

Sugar - 400 g;

Egg, yolks only - 5 pcs;

Flour - 1 cup (220 ml);

Vanillin - 1 sachet;

Rum or cognac - 10-50 ml, optional

Bring milk to a boil. Mix 5 yolks with sugar and vanilla sugar, add flour and mix, add cognac, mix. Pour into milk and stir. To put on slow fire. Cook until thickened, stirring constantly. The consistency should resemble thick sour cream.

9 recipe: Creamy custard cream

Milk - 200 ml;

Sugar - 0.5 cup or more;

Egg - 1 pc;

Vanilla sugar - 1 pack, optional;

Butter - 300-250 g;

Rum or cognac - 50 ml, optional.

Stir the egg with sugar, add milk, mix and put on the stove. Bring to a boil, stirring all the time, until bubbles appear. Cool, add butter, vanilla, cognac and beat the cream.

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. Secrets of it amazing taste are based on many factors. But important component, on which the taste of a real cake directly depends - this is custard for Napoleon. Today I bring you the best of best recipes preparation of Napoleon cake cream, which 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. He is moderately sweet, not cloying, has rich taste, soft 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 for biscuit cakes and for almost any pastry (cakes, muffins, eclairs, etc.).

If necessary, or if you have prepared a lot of cream, you can freeze it without losing palatability.
It has a smooth, uniform and delicate structure, and to create 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:

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. Special attention look at 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.
• To prepare, we need the following kitchen appliances and dishes: 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 to sour cream, vanilla sugar and starch.
   
   
3. Mix all ingredients and send to 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 cool.
   
   
7. In a separate bowl, beat with a mixer for 5 minutes. soft butter, 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 cream ready for the Napoleon cake! 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
You can add to cream if you like. instant coffee, cocoa, or melted chocolate. vanillin, or some other flavoring.

Home 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.

🌹 Friends, I'm a mum on maternity leave, and I make great money without leaving home. 😱 Some information...
👉On my channel, I share my recipes, my experience. I really like to cook, experiment, yes, maybe my pastry does not look as professional as I would like, because. I am self-taught 😋😋😋😊
I didn’t study as a confectioner, I learned everything myself, maybe my videos will also help some of you, because you can always learn, and it’s possible to become a good cook. 👌👍

ATTENTION!!!👆😱
😱👉Also, friends, I sell the base of suppliers. This is mine too additional income.👌😍
In the Base I get good quality goods at the manufacturer's price. 👗👙💄👠👢👞👟👒👜💼👓 Everything is here!!!
Not bad, right!!!?
You can earn just the same, buy things for yourself, and resell the supplier base, many times.😍😱
Write to me on the page, I'll tell you the details! 👉🖊📖
VK: https://vk.com/id40608606
mail: [email protected]

subscribe to my channel
https://www.youtube.com/channel/UChR19P7DaWESNq0rdFub1uw
I'm on vkontakte https://vk.com/id40608606

#Cream custard
#cream forbiscuit cake
#cake with sour cream
#sour cream
#cream for decorating the cake
#homemadecreamfort
#creams for creamsat home
#cakenapoleonscustard
#kremadlyatorrecipeswithphoto
#custardcream
#how to makecreamdlatorta
#creamcakesphoto
#buttercream
#creamforcake

You can also support the channel.
QIWI Wallet 79780089051
WEBMONEY R374075456380
Z469442323706
YandexMoney 410012111895009
Account number: 40817 81054 26100 10977

https://i.ytimg.com/vi/_lSk-h-4Ni8/sddefault.jpg

https://youtu.be/_lSk-h-4Ni8

2016-12-27T07:20:31.000Z

To create your original cream you can add cocoa, melted chocolate, vanillin, or other confectionery additives and flavors during whipping to achieve an individual taste you like. You can use this cream for the Napoleon cake, for delicious baskets, choux pastries, 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 to see complete recipe cake Napoleon with custard.

Cake "Napoleon" classic with custard favorite treat since childhood. Many of us just love this cake. Therefore, we decided to tell you a few recipes for making the most delicate custard (can also be used for biscuits, honey cake, and as a filling for eclairs). Let's prepare the highlight of the cake - custard for Napoleon.

Let's remember the recipe for the Napoleon cake

Cake "Napoleon" classic with custard

For puff pastry you need to take:

• flour (700 grams)
• butter or margarine (400 grams)
• eggs (2pcs)
• vinegar (1 tablespoon)
• water (cool) 150 ml
• salt (a pinch)

For cream we take:

• warm milk(500ml)
• eggs (chilled yolks) 4pcs
• sifted flour (50 grams)
• vanillin (a pinch)
• sugar (150 grams)

1. First you need to dissolve the vinegar in water. We take a separate bowl and beat the eggs, adding salt (a pinch). Next, slowly pour the prepared water from vinegar into the eggs. Mix well.

3. Build a hill out of flour crumbs, make a small indentation in the center and slowly start pouring in the egg-vinegar mixture. And according to the usual scheme, we begin to knead the dough. Divide into 12 halves, roll into balls, cover with cling film (so as not to weather) and refrigerate for a few hours (1-2).

4. Cream:

• boil milk over low heat;
• take a bowl, start beating the yolks with sugar, vanilla and flour. Next, pour warm milk into this mass, stirring constantly. After - we send the prepared yolk-milk mixture to the stove (small fire) and bring to a boil;
• to make the cream thicker, you can boil it for another 5-7 minutes until it thickens. We leave to cool. All is ready!

5. Turn on the oven to warm up. The dough can be rolled out on a baking sheet or immediately on parchment. The choice is yours. Sprinkle a little baking sheet (parchment) with flour. We take each ball, roll it as thinly as possible and cut out circles with a plate. Leave the trimmings on a baking sheet for decoration.

6. As soon as we rolled out the dough, make a few punctures with a fork (the more, the less the cake will swell) and place in the oven for 7-10 minutes until golden brown. We bake all the cakes in the same way. Lubricate all the cakes with cream, sprinkle with prepared crumbs on top and on the side. Place in the refrigerator overnight to soak. Cake "Napoleon" classic with custard is ready!

Custard for Napoleon(All recipes)

Recipe #1 (Vanilla Custard)

• flour (4 tbsp)
• milk (250 ml)
• butter (180 grams)
• vanilla sugar (1/2 tsp)
• powdered sugar (300 grams)

Beat the flour with milk (half) well - preferably with a mixer, so that there are no lumps. Mix the other half of the milk with sugar, put on a small fire. As soon as you see that the milk is boiling, slowly start pouring in the whipped milk-flour mixture, stirring constantly. Bring to a boil (the mass should thicken), remove from heat and cool.

Recipe number 2 (Butter cream)

• butter (200 grams)
• flour (two tablespoons)
• sugar (0.5 cup)
• eggs (3 yolks)
• milk (280 ml)

1. Rub well egg yolks with sugar, add the sifted flour and mix everything again. Next, pour into this mixture cold milk - 170 ml (stir constantly) and bring to a homogeneous mass.

2. Put the remaining milk on the fire. As soon as it starts to boil, pour in the prepared egg-milk mass. Bring to a boil and remove from heat.

Recipe number 3 (Custard with nuts)

• sugar (1 cup)
• walnuts (3 tablespoons)
• egg (1pc)
• milk (1 glass)
• butter (300 grams)
• flour (1.5 tablespoons)
• vanillin (a pinch)

1. Beat eggs with sugar, mix with vanilla, milk and flour. Beat until formed uniform consistency and put on a small fire (stir constantly). After - remove and cool.

2. We pass the nuts through a blender (if desired, you can fry a little more). Then add softened butter, nuts and beat thoroughly. The cream will turn out very tender and tasty.

Recipe number 4 ( Custard for Napoleon with condensed milk)

• butter (100 grams)
• milk (one glass)
• flour (2 tsp)
• condensed milk (250 grams)
• sugar (2 tsp)
• vanilla (pinch)

In a bowl, add milk, sugar, flour. Mix and put on a small fire. Bring to a boil and cool slightly. After the cream has cooled, add butter (softened), condensed milk and whisk everything quickly. This is how delicious it is.

Recipe #5 (Chocolate Custard) :

• dark chocolate (50 grams). Instead of chocolate, you can add cocoa with sugar (3 tablespoons)
• warm milk (250 ml)
• sifted flour (1 tablespoon)
• yolks (chilled) 2pcs
• butter (100 grams)
• sugar (150 grams)
• potato starch (1 tablespoon)

1. We take a bowl, pour the chocolate with milk and put it on a small fire so that the chocolate melts.

2. Separately beat the yolks, sugar until thick consistency, add flour, starch and mix everything. Pour into prepared mass chocolate milk, stirring constantly, and put on small fire. We bring to the required density and remove. After - cool and mix with whipped butter.

Recipe number 6 (The easiest recipe for cream on cream)

It is very easy to prepare this cream. Note: In order for the cream to whip well, it must be thick enough and chilled. Instead of sugar, take powdered sugar, it stabilizes the cream better. Vanilla, citrus essence, etc. can be added for additional smell and taste.

• heavy cream (0.5 l)
• powdered sugar (1 cup)

Whip cream until fluffy. In the process, slowly begin to add powdered sugar. Stir and the cream is ready!

Recipe number 7 (Curd cream)

• flour (3 tablespoons)
• milk (1 l.)
• sugar (1 cup)
• eggs (3pcs)
• mascarpone or other cream cheese (300 grams)

1. Mix the flour with sugar, beat in the eggs and grind until smooth. Add milk and put on a small fire (stir constantly). Cook until thickened. After - cool, add cream cheese and beat well. Custard for Napoleon is ready!

Recently I wrote about a recipe (not classic version!). And I thought, why on my culinary blog no, actually traditional recipe"Napoleon"?

of the 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. Nothing more classic culinary theme than detailed recipe cake "Napoleon", it 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'll open it for you right away. secret secret» 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 again "this delicious puff cake”, she said that there was a lot of fuss with him, 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 option. classic cake Napoleon.

I'll show you how to make "butter crumbs" from a mixture of flour and butter in a blender (chopper), but you can do this procedure the old fashioned way - 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.

Let's chop it up a little first large pieces cold butter by hand directly 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 like this 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’s good to “pierce” our shortcake with a fork in many places - big bubbles and no swelling is formed, 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. IN 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 set to bask in a saucepan on the fire. Mix the rest of the milk with a mixer or whisk with eggs, sugar and vanilla in 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 in a water bath and steam the cream - this way it is 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 churning butter in lush mass and gradually add custard base one spoon. 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 🙂

1. 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.
2. We take regular sour cream- double the volume, and place 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 excess water(and how it gets there is interesting ?!) and we ended up with a 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 better taste, Certainly!

• So, we put a dry cake and coat it with custard on top.
• We lay the second cake - we coat it again as well.
• We smear the third cake first sour cream and from above here - 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 settle 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. Put a small (about 1 kg) load on the board and put it in the refrigerator for several hours, preferably at night.

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

Lubricate with the remaining cream (any, you can use two at once) upper layer and cover 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 a lot of options for this cake on the net. different fruits, berries, etc. , but for some reason I really like the traditional one, classic look 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. Faster just buy finished 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 at home right products 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 we are talking about delicious cream?!

I just take a pack of good (82.5% fat) butter and one standard can of condensed milk. I think this is the most convenient and tasty 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 the fastest cream for impregnation and decoration of 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 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. Good, fast option 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! Fantastic…

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 baking soda slaked 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.

Rub the oil on 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 dry hot 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 🙂