Custard for "Napoleon" - fresh variations. Cream recipe for "Napoleon" with boiled condensed milk

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

Classic cream for "Napoleon"

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

We will need:

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

Step by step cooking method:

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

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

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

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

Various types of cream for "Napoleon"

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

Cream with pears

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

We take the following ingredients:

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

Let's prepare the cream in this way:

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

Cream with boiled condensed milk

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

We take the following products:

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

Cooking:

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

Cream on yogurt and honey

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

Let's try!

We will need:

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

We prepare the cream according to this recipe:

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

Cream for "Napoleon" with nuts

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

We take the following products:

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

We prepare the cream like this:

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

Delicate curd-banana cream

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

We use the following products:

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

Cooking steps:

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

sour cream

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

Ingredients for our cream:

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

Step by step recipe:

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

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.

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 slide 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.

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

The composition of this cream is nobly simple:

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

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

How to Make Custard for Napoleon

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

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

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

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

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

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

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

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

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

Good afternoon friends!

Today, we are preparing a classic Napoleon cake from custard and multi-layer cakes. There are a lot of cake recipes. However, the real, most delicious recipe, tested over the years, from the Soviet era.

Then this cake was baked according to only one recipe, skillful bakers baked huge, table-sized, lush, layered, crumbly, melt-in-your-mouth Napoleons, and sold them by cutting them in large pieces. It was impossible to find out the recipe for making a cake, I learned it many years later, and I want to share it with you today.

If you don’t have time to make a cake at all, but you really want something sweet, prepare an easy recipe. Cakes for Napoleon can be baked from ready-made puff pastry; use condensed milk or sour cream as a cream. But, of course, such a cake will be different from the one prepared at home.

Ingredients:

To prepare the test we need:

• flour - 750 grams
• butter - 600 grams
• egg - 2 pieces
• ice water - 300 ml
• salt - 1 teaspoon
• vodka - 2 tbsp. spoons

To prepare the custard:

• eggs - 4 pieces
• sugar - 200-350 grams
• milk - 1 liter
• butter - 200 grams
• vanilla - 1 pod
• flour - 4 tbsp. spoons
• cognac - 2 tbsp. spoons

Step by step preparation:

The main condition for preparing the right dough is that all ingredients must be chilled.

Sift cold flour through a fine sieve onto the table, you can sift it 2-3 times, the more it will be saturated with oxygen and the product will turn out to be more airy.

We rub the frozen butter on a coarse grater, directly into the flour. I want to note that it must be fresh and of good quality. The specified amount of oil in the recipe can be taken less, just remember that the more it is, the more magnificent and airy the dough turns out.

Each time we dip the butter into flour, and quickly rub it so that it does not melt from the heat of the hands.

Constantly mix the grated butter with flour.

In a separate bowl, break 2 eggs, add salt to taste, two tablespoons of vodka and water. We mix everything with a whisk. Adding a small amount of vodka makes the dough airy and dry. Then, in small portions, pour the resulting liquid into the butter-flour mixture and mix.

The dough should not be strongly kneaded, it must be mixed, collected in a large lump.

We got the dough not very steep, it does not stick to hands.

We wrap the dough in cling film and send it to the refrigerator for 2 hours, and in the meantime we will prepare the cream.

Cooking custard

The custard prepared according to this recipe turns out to be very delicate and soaks the cakes well.

Pour milk into a small saucepan, add sugar, vanilla pod and put on a small fire and stirring constantly, dissolve the sugar.

In a separate bowl, break eggs, add flour, cognac and mix well until smooth.

Pour the prepared mixture in portions into hot milk, mix and bring to a boil, but do not boil. Then reduce the heat and, stirring with a whisk, evaporate the mixture until it thickens.

Remove from heat, add softened butter and beat cream until smooth. We have a beautiful, thick, delicate custard. Pour it into a bowl and cool to room temperature.

sour cream

You can quickly prepare sour cream from any sour cream and sugar. It does not even require heat treatment.

We have prepared the dough and cream, you can start baking cakes.

We lay baking paper on the table and roll out a very thin dough on it, 3-4 mm thick and the size of a baking sheet. Using a fork, make pricks all over the surface of the cake.

Then, with a sharp and thin knife, cut the rolled cake into six equal parts. Carefully transfer them on paper to a baking sheet and send them to the oven, heated to 200 degrees.

Baking cakes is better on the middle grate. You should not rebake, as soon as the dough has risen and browned (3-5 minutes), we take out a baking sheet and send the next one. Thus, we got 24 thin, crispy puff cakes.

We begin to collect our delicious cake Napoleon. We coat each cake with a layer of cream. Then we smear the cream on top and on all sides. We donate one cake and turn it into crumbs, which we sprinkle our dessert on all sides. We leave for impregnation at room temperature for five hours, then we send it to the refrigerator for the night.

In the morning we cut a piece of cake for tea. A well-soaked and melt-in-your-mouth dessert prepared according to a classic recipe. Bon appetit!

Here is such a long and detailed recipe for making an amazingly delicious homemade Napoleon cake from the Soviet era. I would like to know your opinion about the recipe, write in the comments. If you liked it, click "Class" and share links to the article with your friends on social networks.