The taste of the cake depends equally on the cakes and the layer for them. How to make Napoleon melt in your mouth, have a delicate structure and please the eye.
It is not difficult to achieve good quality, you just need to follow the instructions given by experienced pastry chefs.
To prepare cream for the Napoleon cake with condensed milk, carefully consider the choice of all products.
Recipe: Butter cream with condensed milk for Napoleon cake
You will need the following products:
250 g of condensed milk; oil - 200 g; 1.5 packs of vanilla sugar; a glass of chopped walnuts.
To make the classic cream on the cake the desired consistency, choose high-quality products.
Condensed milk should be free of any thickeners and preservatives, you will not see anything on the label except whole milk and sugar.
There are also increased requirements for butter, so buy this product from a manufacturer you trust.
Preparation:
- Leave the plate with butter on the table so that the product softens and melts a little. Whisk until fluffy.
- Gradually pour in the condensed milk, continuing to work with a whisk.
- When the mass becomes homogeneous and airy, put it on low heat. Warm up to a slightly warm state and then set aside.
- Dry the nuts in a dry frying pan, then cool and peel them. To chop the nuts, place them in a tight plastic bag and beat them with a rolling pin. Watch the size of the pieces, they should not be too small and turn into dust.
- Pour the nut crumbs into the butter-milk mixture, stir.
- Finally, add vanilla sugar to the cream on the cake, it will give the desired flavor.
For a Napoleon cake, the cream fits perfectly. It impregnates puff pastry cakes well, makes them tender and prevents coloring.
If you want to layer the cakes for Napoleon with cream of a pleasant color, use boiled condensed milk.
Recipe: Custard Cream for Napoleon with Condensed Milk
You can make your own custard for Napoleon in a matter of minutes. The main thing is to have on hand products from the following list:
half a liter of whole milk; 1.5-2 bags of vanilla sugar; 4 tbsp. tablespoons of wheat flour; 250 g of condensed milk; 1 pack of sl. oils.
Cooking steps:
- Stir the sifted flour into a little cold milk. When the mixture is smooth, pour it into the saucepan, where the rest of the milk is, and place the dishes on the stove.
- Keep the fire at a medium level so that the custard does not burn. It will be impossible to get rid of the unpleasant smell later, and you will have to deal with the cream from the very beginning.
- Armed with a whisk, beat the mixture until it thickens. This will take about 5 minutes. Then remove the stewpan from heat and place on the table, let the custard mixture cool. To prevent a film from forming on its surface, place a small piece of butter on top.
- You can also use another method: cover the mixture on the cake with cling film, so much so that it fits snugly, and does not serve as a place where condensation will collect.
- When the mass has cooled to a temperature of 30-35 degrees, mix it with softened butter and condensed milk. Using a mixer, bring the cream for the Napoleon cake to an airy state, not forgetting to add the vanilla sugar at the end.
If you use boiled condensed milk, then the consistency and color of the cream on the cake will be slightly different (see photo).
Get the Recipe: Napoleon Sour Cream Cake Cream
The butter in Napoleon's cream can be replaced with sour cream with a high fat content, this product has a more delicate texture.
Do not forget that the sour cream needs to be whipped into a lush foam, after cooling it well.
Ingredients:
300 g of condensed milk; 500 g of fatty sour cream; h. a spoonful of lemon juice; vanilla extract to taste.
Working process:
- Give the sour cream an airy state. To do this, turn on the mixer at medium speed and work the product placed in a large bowl for a few minutes. Do not run the mixer for too long, or the sour cream will begin to flake to form butter and whey.
- The next step is to add condensed milk. Do not stop whisking the mixture so that its consistency remains fluffy and tender.
- Pour in 5 ml of lemon juice and vanilla extract, this will help to make the cream on the cake not so sugary-sweet and give it a pleasant aroma.
- After you sandwich the Napoleon cakes with cream and stack them, take your time to divide the Napoleon cake into portions.
- It takes time to soak, and it is better if the cake stays on the refrigerator shelf all night.
Recipe: Cream for cake with condensed milk and eggs
Cream for Napoleon cake and pastries is prepared from:
oil - ½ pack; 120 ml of milk; glasses of powdered sugar; six yolks and a glass of condensed milk.
Step by step cooking:
- Heat whole milk in a saucepan.
- Bring the oil to room temperature, it should soften.
- Place the yolks in a bowl and whisk them until smooth. Then add the icing sugar and continue beating until the mass changes color towards whitening (as in the photo).
- Pour the yolks into hot milk, put the dishes on the fire. Stir the custard mass on the cake with a whisk all the time so that it does not curl or burn. When the consistency becomes thick and begins to boil, remove the saucepan from the stove.
- Leave the custard mixture to cool, cover with cling film, and in the meantime, beat the soft butter with condensed milk.
- Combine the fluffy mass that turned out when whipping with the custard mixture. Beat everything again with a mixer.
- With cream with condensed milk and sour cream, you will perfectly soak the cakes for the Napoleon cake. The result is a delicate dessert that melts in your mouth.
- You can use various extracts or vanilla sugar for flavoring.
Enjoy your tea and success in the culinary field!
My video recipe
Photo of simple recipes for custard for "Napoleon".
In Soviet times, our mothers and grandmothers considered the classic "Napoleon" from puff pastry to be aerobatics, adding a portion of cream there according to a special recipe. Most likely, because they had to cook the puff pastry by hand, the "store" was not sold. Nowadays, you can find any semi-finished products in stores, and even the most unlucky of novice housewives can make their favorite cake. However, the highlight of any pastry is a delicious, fluffy, successful cream. The cream prepared according to the rules of "Napoleon" recognizes only custard.
When choosing a recipe for a cream for "Napoleon", it would be a wise decision to turn to sources, or rather, to cookbooks of the Soviet era. One of the best recipes is given by the well-known book "Housekeeping". This is a custard for Napoleon without oil.
- 5 yolks or 4 whole eggs;
- 1 cup (250 ml) sugar
- 2 tbsp. l wheat flour;
- vanilla sugar - 1 coffee a spoon.
- Grind eggs and sugar in a metal bowl. Try to dissolve the grains as best you can.
- Add flour to the egg-sugar mixture, mix and break all the lumps thoroughly.
- Place a bowl in a saucepan and pour enough water into the bottom of the saucepan so that the bowl is half submerged in the water.
- Let the water simmer in a saucepan and stir the cream in a bowl with a spoon until it thickens.
- When it starts to boil, turn off the heat and remove the bowl from the pan.
- Stir the vanilla sugar into the cream while still hot and stir well.
- The finished product must be kept under the lid, otherwise a film may form on its surface.
Butter custard "Shallot"
- milk - half a glass;
- yolks - 2 pcs;
- sugar - an incomplete faceted glass (200 ml);
- vanilla sugar - 1 sachet;
- unsalted butter - 1 pack (200 gr);
- cognac - one or two tablespoons
- At the start of cooking, remove the butter from the fridge and let it soften at room temperature while you make a thick base.
- In a small bowl (one that can be put on a fire), mix the yolks with the milk.
- Add sugar, stir until dissolved.
- Place the pan on very low heat and, stirring gently, bring to a boil. Make sure that the mixture does not start to stick to the bottom.
- Let the future cream simmer for about 5 minutes, until it thickens. Don't overcook! Then remove from heat and cool to a pleasant temperature.
- Whisk butter and vanilla sugar in a mixer bowl.
- When the mass becomes fluffy and white, start adding the cooled cream base in portions. The portions should be small. Stir at low speed.
- When the oil and base are almost completely blended, add the cognac.
- The total mass of the finished cream will have a smooth appearance and a uniform, fluffy consistency.
English custard
A very famous type of custard used all over the world.
- half a liter of milk;
- 8 yolks;
- 250 grams of powdered sugar;
- vanilla sugar.
- In an enamel bowl, grind the yolks with the powder until smooth, and it is desirable that all the sugar dissolves.
- Pour in cold milk, stir well again.
- Place the bowl in a water bath and cook without stopping stirring.
- Warm up the mixture well, it will begin to thicken.
- Do not bring to a boil, remove from heat and add vanilla sugar.
- Strain the cream or go over with an immersion blender to smooth the mixture. A very important condition: it is necessary to cook in a water bath and start heating the mass very slowly so that the yolks do not curl into flakes. A video will help you to prepare a simple cream correctly: custard for "Napoleon"
From the classic, common and well-known recipes, let's move on to the common homemade custard options that have appeared in our kitchens thanks to the magic hands of our artisans.
Custard with butter that is always in shape
- 4 large eggs;
- flour - 3 tbsp;
- fresh milk - 0.5 liters;
- butter - from 300 to 400 gr;
- vanilla pod.
- Calcine the flour in a dry frying pan until a delicious smell appears, but at the same time, make sure that its color remains white. Don't overcook.
- Mix chilled eggs with sugar and grind well.
- Add cooled flour to the egg-sugar mixture, stir until smooth.
- Put the vanilla pod in the milk and boil.
- When the milk starts to boil, take out the vanilla and, stirring constantly, pour the milk into the egg mixture.
- Boil again, after which you can remove from heat and cool.
- Beat butter with a mixer until fluffy.
- In small portions, mixing thoroughly, combine the oil and base.
- One of the most unpretentious custard options is the microwave recipe now found in every kitchen.
Microwave oil-free custard
- 2 yolks;
- 160 grams of sugar;
- 2 tbsp. l flour;
- 400 ml of milk.
Combine all the food in the microwave. Whisk with a hand whisk or blender until smooth and the sugar crystals dissolve.
Place the utensils in the microwave at full power for three to five minutes and stir the cream every minute while cooking. Cooking time strongly depends on the size of the yolks. The cream should thicken well, but do not let it boil, otherwise the yolks will curl into flakes.
Fruit custard
This cream can be prepared with apple juice, pineapple syrup (liquid from canned pineapple), orange juice, or apricot puree (or marmalade).
- half a glass of milk;
- half a cup of the fruit additives listed above;
- five tablespoons of sugar;
- 4 eggs.
Combine milk, eggs and sugar, whisk and heat. Do not boil; add fruit additive. Heat again to almost a boil.
In a chilled bowl, beat the whites until they are firmly foamy. Whisk, quickly combine the hot cream with the whites. Warm up again and cool.
Creamy custard
- 250 ml cream;
- 4 tbsp. l granulated sugar;
- 4 eggs;
- vanilla sugar.
In a saucepan, combine the cream, sugar and yolks, whisk until smooth, and place the saucepan in a water bath. While stirring, bring the contents of the saucepan to thicken.
Whisk the whites with vanilla sugar as for the meringue (when the mass taken on the spoon does not creep and keeps its shape), quickly add the hot cream to them and mix well.
The cake needs to be sandwiched while the cream is still warm. When frozen, the cream becomes similar in consistency to jelly.
Not everyone likes custard with flour; some housewives find it rude. Especially for them, we present a recipe for custard using starch.
Starch custard
- 6 eggs;
- 2 teaspoons wheat or cornstarch
- 8 tbsp. l. granulated sugar;
- 2 glasses of milk;
- vanilla sugar.
In a saucepan, combine sugar, eggs and starch. Whisk well with a fork or whisk. Add milk. Place the saucepan over low heat and heat until thick, stirring constantly.
Pour in the vanilla sugar, stir in. There is no need to boil the cream, just let it thicken properly, remove from heat and cool.
In the "Brezhnev" eighties, the most economical recipe for Napoleon custard ever existed in the kitchens of the country - without milk and eggs.
Custard "The Economy Should Be Thrifty"
- 2 tablespoons flour;
- 250 grams of sugar;
- 250 ml of water;
- 250 grams of butter;
- vanilla sugar.
- In a small saucepan, boil the sugar syrup and half a glass of water.
- With the remaining water, dilute the flour so that there are no lumps left at all.
- Stir constantly with a whisk and pour the flour and water into the boiling syrup.
- Cook until cream is like thick sour cream. Then remove from heat and cool to below room temperature.
- Beat the vanilla butter with a mixer until fluffy.
- Add the gradually cooled cream to the beaten butter, stirring well at low speed after adding each spoon.
Surely, most often for the layer of "Napoleon" our hostesses use semolina custard.
Simple custard on semolina
- 3 tablespoons of semolina;
- 0.5 l of milk;
- one and a half glasses of granulated sugar;
- 1 bag of vanilla sugar.
Pour semolina into cold milk, stirring constantly, cook until thick. Whisk butter and sugar separately until creamy.
Combine butter cream and semolina porridge, adding one spoon at a time and stirring thoroughly. Finally, beat the total mass of the cream with a mixer on high speed for about 10 minutes, until fluffy is desired.
This cream turns out to be very tasty if you add lemon to it - grate with a peel, beat in a blender with sugar and add to porridge before combining with butter.
Semolina custard with condensed milk
- 1.5 cups raw milk
- 0.3 cups semolina;
- 200 grams of butter;
- vanilla sugar;
- 1 can of sweetened condensed milk.
Boil milk in a small saucepan. Pour cereal into boiling milk in a thin stream. Whisk constantly, bring to a boil and cook for 2 minutes. Remove from heat and cool. Bring the porridge until smooth with a hand blender.
Combine the softened butter with vanilla sugar and condensed milk and whisk until you get a fluffy cream. Combine both masses and beat with a mixer on high speed.
In our country alone, there are more than a hundred varieties of custard. With such an abundance, of course, every housewife has her own favorite "signature" recipe for custard. A great combination of custard and puff pastry. Even adherents of a vegetarian diet have created their own version - in coconut, soy or almond milk, with cream of vegetable origin. It will not be difficult for you to create variations of the cream based on the basic recipe - you can add cocoa, white chocolate, coconut flakes, nuts, jam, extracts and everything that your imagination tells you, everything that will sound good to your taste in your favorite Napoleon.
It's no secret that the taste of the cake depends not only on the quality of the cakes, but also on the choice of cream.
Today we offer three versions of the cream for everyone's favorite "Napoleon".
You already have 3 recipes for Napoleon cream. Now it's up to the little!
1. Classic cream for the Napoleon cake
Products:
1. Butter - 1 pack.
2. Condensed milk - 250 ml.
4. Nuts (preferably walnuts) - 250 gr.
How to make a classic cream for Napoleon cake:
Beat soft butter with a mixer until smooth.
Gradually add condensed milk to the resulting soft mass, continuing to beat. This will allow the impregnation to be delicate and airy.
Add chopped walnuts and vanilla sugar to the warm mixture to add a delicious taste to the cream.
Be sure to beat the contents of the pan again until smooth.
The nut cream for the Napoleon cake with condensed milk is ready, it remains only to cool it down to use it to soak the cakes.
In the same way, you can prepare a sweet version - cream with boiled condensed milk for Napoleon, replacing the main product with boiled milk.
2. Custard for the Napoleon cake
Products:
1. Whole milk - 500 ml.
2. Flour - 150 gr.
3. Vanilla sugar - 15-20 gr.
4. Butter - 1 pack.
5. Condensed milk - 250 ml.
How to make Napoleon cake custard:
Mix milk with flour using a whisk or mixer. To avoid clumping, add the bulk component gradually.
Add sweetener and simmer for five minutes. When the time is up, you need to turn off the gas and leave the mass to cool.
Lay out a piece of soft butter. At this stage, it is important not to allow a strong softening of the added product, otherwise it will not work to beat the mixture until smooth.
The custard for Napoleon with condensed milk is almost ready, it remains to add the last element - condensed milk and beat the resulting mass again.
This will change not only the taste, but also the color and consistency of the finished product.
3. Cream with sour cream and condensed milk for the Napoleon cake
Products:
1. Fatty sour cream - 500 gr.
2. Condensed milk - 300 ml.
3. Lemon juice - 10-15 ml.
4. Vanilla - 15 gr.
5. Cognac or rum - 25 ml.
How to make a cream with sour cream and condensed milk for the Napoleon cake:
The first thing to do is beat the sour cream to an airy state using a whisk or mixer.
Without interrupting the whipping procedure, you need to carefully add lemon juice, condensed milk and vanillin to give the cream a unique taste and sweet aroma. The impregnation for the dessert is ready.
Bon Appetit!
I remember from my childhood the amazing taste of homemade Napoleon cake, which my mother made. She made it with condensed milk, and with custard, and with puff cakes, and with ordinary ones, and in the oven, and in a 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 dry and dense, some tender and melting in the mouth, even the Napoleon snack bar 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 households will always like, you just need to choose the recipe that suits you best. Or you can experiment and get a new, interesting taste every time. Today we will consider several options for making homemade Napoleon cake - with ordinary cakes, with puff according to an old recipe, with custard, with condensed milk and with one more special cream in milk. Go for it and you will succeed!
Classic Napoleon cake with three types of cream
The recipe will suggest three types of cream, since one of them is prepared quickly, the second is longer, and the third is more complex. But they are all very tasty with a slight difference, which will take too much 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. After all, it is not for nothing that even the most expensive ready-made cakes that are sold will not replace the real taste of homemade baked goods. So, the Napoleon cake step by step, we cook together. First, we will deal with the cakes, this is the basis of the cake.
Cakes for the Napoleon cake
For the cakes, we need to prepare:
- 0.5 cups of water;
- 1 chicken yolk;
- 1 spoonful of vinegar (9%);
- 375 grams of margarine;
- 2.5 tbsp. flour.
- Let's start by stirring water, yolk and vinegar in a container. Then in a separate bowl or bowl you need to cut the margarine, add flour, knead it all well with your hands.
- Pour the liquid mixture from the first container into the second container. We mix.
- The dough should lag behind the hands, but also 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 more easily.
- Roll out, carefully spread on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).
- It is also necessary to pull out the cakes carefully, since they are quite fragile. We put them in a pile, let them cool. By the way, I often bake cakes in a dry frying pan - it also turns out delicious.
- The cakes need to be cut off, and the remaining crumb should be chopped (you can use a blender), we will coat the cake with it. So, the cakes are ready, let them cool down, we proceed to the preparation of the cream.
Simple cream for the Napoleon cake: with condensed milk
For him you need to take:
- 1 can of condensed milk
- 0.5 packs of oil
- 200 g sour cream
Take condensed milk either already boiled, or put ordinary condensed milk in a saucepan with water over low heat and boil it for 1 hour. Then soften the butter, add condensed milk and sour cream to it, mix everything, and the cream is ready.
Napoleon cake cream recipe: custard
Products:
- 600 ml of milk;
- 2 tbsp. tablespoons of flour;
- 2 eggs;
- 1 tbsp. Sahara;
- a bag of vanillin;
- 50 grams of butter.
- First, boil milk (0.5 l.).
- At this time, 0.1 l. milk we dissolve flour, yolks, separated from proteins, sugar, vanillin. Beat well, then add in a thin stream to boiling milk.
- Bring to a boil again, throw in butter, whites separately whipped into foam. Bring everything to a boil again.
- 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 generous layer.
The most delicious cream for Napoleon
Products:
- four yolks (in extreme cases, two eggs);
- 1.5 cups of sugar;
- two tbsp. tablespoons of flour with a pea;
- 800 ml of milk;
- one packet of vanillin;
- 200 g butter.
- 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.).
- Boil 700 ml separately. milk. Pour the prepared mixture into boiling milk, bring it to thicken. Next, you need to cool the cream. It should not be liquid, but you don't need to make it very thick either. Add vanillin.
- Separately grind 1 cup of sugar and butter. And gradually we mix everything into one complex cream. If necessary, we bring to the desired state with a mixer. This cream is obtained with pearlescent tints - very tasty and beautiful. We grease our cakes with it. 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 them on the cake.
"Napoleon" according to an old recipe from puff pastry with custard
The Napoleon cake was presented to the court of the Russian aristocracy at the anniversary celebration. At that time, Moscow was celebrating the centenary of the victory of the Russian army in the Patriotic War of 1812. The pastry chefs made the cake triangular, like the headdress of a French commander. Hence its name. True, this form turned out to be inconvenient and did not take root, unlike the cake itself. His sweet tooth was highly appreciated. Delicate dessert will not leave anyone indifferent even today. So, Napoleon cake made of puff pastry with custard, a very tasty recipe.
Puff pastry cakes
- Softened butter (not margarine!) Is ground with a tablespoon of milk and a third level teaspoon of salt. Take 350 g of butter. Add 2 cups of wheat flour to it.
- The dough is kneaded until it is elastic and smooth. Then it is formed in the form of a bar, wrapped in cling film and put in the refrigerator for an hour.
- 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.
- It is folded in half twice. The resulting quarter is rolled out and folded again, as for the first time. The puff pastry is ready.
- Now a thin plate (4-5 mm) is obtained from it, of course, using a rolling pin. The finished layer is wound onto it in order to gently unfold it on the sheet.
- It is not necessary to grease a 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. And cut a plate of dough into two equal parts and prick in several places with a knife.
- The cakes will be ready in about 40 minutes or less. They are transferred from a sheet to a board and covered with a kitchen towel. While the cakes are cooling, prepare the cake cream.
Custard
- Put 4 tablespoons of sugar, a teaspoon of starch in a small saucepan, break 3 eggs, pour one glass of drinking cream (milk).
- The products are thoroughly mixed. Put the saucepan on low heat and heat until the mixture thickens. It must be constantly stirred so that no lumps form. You cannot boil the mixture!
- If desired, you can make the custard taste vanilla by adding a pinch of vanilla sugar. Or chocolate, if during cooking add chocolate grated on a fine grater (70 g) or a couple of tablespoons of cocoa.
- Some people like cream with liqueur or cognac (1 tablespoon). Everyone has different preferences.
Cake decoration
- On warm cakes, cut off the uneven edges so that they are the same. It is better to do this by placing a plate on top. After that, allow to cool completely.
- To make the cake beautiful and even, it is better to immediately lay out the cakes in a split form, lubricate there, and then remove the form - and the cake turns out to be wonderful, the cakes do not slide out to the sides - the ideal shape is guaranteed!
- Then one of them is spread with custard and covered with the second cake.
- Cream is also spread on the top and sides of the cake. The scraps that have turned out when leveling the cakes are chopped with a knife into small crumbs. She is sprinkled with cake on all sides.
Napoleon cake needs no introduction. We all know well from childhood and love its taste. This is not just a popular dessert, Napoleon cake is our fond memories of family holidays and the most delicious mother's pastries in the world. Therefore, we are always glad that this multi-layered miracle appears 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 unequivocally which one is better and "more correct".
Each housewife has her own 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 options for your taste.
All the 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 other sweet baked goods.
Classic Napoleon Cake Custard Recipe
Ingredients- Milk - 1 liter
- Egg yolks - 8 pcs.
- Sugar - 400 gr
- Vanilla sugar - 1 teaspoon
- Flour - 100 gr
- 1. Boil the milk in a saucepan.
- 2. In a separate bowl, grind the yolks with sugar, add sugar, vanillin. Continue stirring, gradually adding flour. If any lumps remain, don't worry, they will go away when you add milk.
- 3. Pour hot milk into the mixture, put on low heat and simmer 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 lush and keeps its shape well.
Ingredients- Butter - 200 gr
- Milk - 3 cups
- Eggs - 4 pieces
- Sugar - 1 glass
- Flour - 3 tablespoons
- 1. Boil milk and leave to cool. Mix eggs with sugar, grind well. Add 1 tablespoon of warm milk, add flour. Stir all the ingredients, gradually adding the cooled milk.
- 2. Pour the cream into a saucepan and cook over low heat until it begins to thicken. Make sure that the cream does not boil or curdle the eggs.
- 3. Cool the cream to room temperature. Using a mixer, beat the butter into it.
Custard cream for napoleon - chocolate
And this recipe is for lovers of light custards. Napoleon cake with him will turn out to be very tender.
Ingredients- Chocolate - 100 gr
- Milk - 1 glass
- Eggs - 2 pcs.
- Flour - 2 tablespoons
- Butter 50 gr
- 1/3 cup sugar
- 1. Grind eggs with sugar and vanilla. Stir flour in lukewarm milk. Combine the milk and egg mixture using a mixer.
- 2. Grate chocolate and add to cream. Both white and dark chocolate are suitable for this recipe, choose the one that suits your taste.
- 3. Heat the cream over low heat, remembering to stir it all the time with a spoon or silicone spatula. Do not bring to a boil; remove the pan from the stove as soon as the cream reaches the desired consistency. Let the cream cool to room temperature. To speed up the process, transfer it from a hot saucepan to a deep bowl.
- 4. When the cream is lukewarm, add to the butter, which has not been softened and ground until white. It remains only to beat the cream properly and start assembling the Napoleon cake.
French custard recipe
Finally, the French version. This is a cross between classic and butter custard. It uses whipped cream 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 glass
- 1. Put flour, starch and sugar in a saucepan, add pounded egg yolks and mix well.
- 2. Heat the milk and pour it into the egg mixture in a thin stream. Stir the yolks continuously to prevent curdling.
- 3. Place the pot on the stove and cook the cream over very low heat until thickened. Do not forget to stir all the time, and add vanilla sugar at the very end.
- 4. Remove the custard from the stove, let cool and add the whipped cream.