Cream for Napoleon custard condensed milk with butter. Cream of apricot jam and sour cream for “Ryzhiki”. Delicious Napoleon cake with custard: the best recipe for delicious filling

It was called, however, then a little differently - “a thousand layers.” It was only in the 19th century that it became widespread and received a new name - the French chef Marie-Antoine Carême modernized the recipe. However, why he began to bear the name of the famous commander and emperor is still not known for certain.

The Napoleon cake has long taken pride of place in the book of recipes for Russian housewives. After all, preparing it is quite simple, and its taste is not inferior to the most delicious desserts. The most questions when preparing Napoleon arise when it comes to cream. Many housewives prefer custard. It is really lighter and healthier than oil. However, it is necessary to take into account a number of nuances to ensure that the cream turns out perfect.

CUSTARD RECIPE FOR NAPOLEON CAKE

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

How to prepare custard for Napoleon cake:
1. Take a saucepan. Better enameled. Put sugar, starch into it, add eggs and stir the mixture for 1-2 minutes. Then add the cream and place the saucepan on the stove.

2. Stir the mixture constantly with a wooden spatula. Your task is to prevent the cream from boiling. Otherwise it will curl up and fail. Heat the mixture until thickened. Then leave the cream to cool.

You can make chocolate custard for Napoleon cake.

RECIPE FOR CHOCOLATE CUSTOM CREAM FOR NAPOLEON CAKE

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

How to make chocolate custard for Napoleon cake:

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

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

3. Place the saucepan with the cream on low heat and stir constantly. Cook until the cream has the consistency of thick sour cream. Next, leave the mixture to cool. After it has cooled to room temperature, add softened whipped butter and whisk everything together.

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

RECIPE FOR CUSTARD CREAM CREAM FOR NAPOLEON CAKE

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

Do you want to cook your favoriteNapoleon cake in 10 minutes ? Then write it downfamous chef's signature recipe !..

How to prepare custard sour cream for Napoleon cake:

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

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

3. After removing the cream from the heat, add vanilla and cool to room temperature. All that remains is to add sour cream to the cream (it should be thick).

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

The recipe for cream for Napoleon is presented in two types: custard and with condensed milk. The second is the simplest, I cook it more often than others and with great pleasure.

Two recipes for the best cream for Napoleon

The two types of cream that we will now prepare can be used not only for Napoleon. They are great for wafer rolls, tartlets, eclairs, they can be used to spread pancakes, pancakes, cookies, and buns.

But this cream is not very suitable for decorating cakes and pastries. Yes, it is not intended for this. Its main task is to soak the cakes and give the cake sweetness and tenderness. And he does a great job with this!

My favorite cream with condensed milk is made from just two ingredients. But the indispensable conditions are their very high quality. Butter should be natural and have a fat content of 72.5-82%. Condensed milk should not contain vegetable fats. It must be manufactured at whole milk with natural sugar.

Unfortunately, nowadays, reading the ingredients of products has become an integral responsibility of those who value their health. Nobody paid attention to this before. GOST was strictly observed and all favorite products had the same composition and taste. And God forbid, even a drop is found in the same condensed milk vegetable fat. This was strictly monitored, and the culprits were sent to the dock.

Now... But what can I say, you yourself know. And for those who don’t know, I advise you to read the article. Perhaps you will learn a lot of interesting things and be very surprised.

How to distinguish natural condensed milk from a fake?

• Condensed milk must contain normalized cow's milk and natural sugar.
• When adding vegetable fats and sweeteners, the quality and taste of the product deteriorate significantly.
• The color of condensed milk also changes. Bright white, with a slightly creamy tint, it becomes dull, unsightly and gray.
• Natural condensed milk should be sugary-sweet, have a uniform consistency and a pronounced taste of pasteurized cow's milk.
• Real condensed milk should not be runny and drip from a spoon. It should be thick, viscous, stick to the spoon and slowly slide off it.
• Its expiration date, in tin cans, is 1 year. And, if condensed milk is in plastic packaging, then the shelf life is reduced to 3 months. At the same time, the storage temperature should not exceed +10 o C.
• If, when opening a can, you find that the condensed milk has become candied, then you have a product with an expired expiration date.

Custard recipe for Napoleon cake

What modern culinary specialists layer with 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 traditional creamy custard prepared with milk. I will demonstrate how to make a delicious custard for Napoleon in my recipe with step-by-step photos taken. This is a real, old classic recipe taken from my grandmother's Soviet-era notebook.

The composition of this cream is noblely simple:

• milk – 3 glasses;
• sugar – 1 glass;
• flour – 2 tbsp. spoons;
• egg – 1 pc.;
• butter – 200-250 g;
• We use the same flavoring as for the dough - vanillin.

The amount of oil is determined by its fat content: with a fat content of 72.5% you need more of it, with a fat content of 82.5%, respectively, 200 grams is enough. In the old days, when you had to use sandwich butter instead of butter, you took one and a half weights of it, and then beat it with a wooden paddle for quite a long time so that the excess whey would come off and the fat content of the product would increase.

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 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 in the sugar-egg-flour mixture in a thin stream with constant stirring. Continuing to whisk, bring the cream to a boil. The finished custard should be tender, silky, homogeneous, without the slightest hint of lumps or foam. Cool it to room temperature (or a little warmer).

We weigh out 200 grams of butter (82.5% fat) and leave it warm: while the custard cools, the butter should warm up slightly and soften. Butter custard for the Napoleon cake that we will be making, this 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. First beat at low and then at medium speed.

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

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

Try cooking it yourself and see that it is the most delicious for Napoleon! It is neither greasy nor cloying. This one is classic cream custard useful not only for Napoleon cake, but also for layering other homemade cakes.

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

Classic cream for Napoleon

To experiment with preparing 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 will need a thick-bottomed saucepan with a capacity of 1.5 - 2 liters.

1. Sift the flour into the prepared container and add sugar, not forgetting the vanilla sugar.
2. Beat 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. Let the cream cook. Now comes the most difficult part, you need to continuously stir the cream so that it doesn’t burn.
5. Thus, 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 delicate and shiny.

A little trick. If you were unable to avoid lumps of flour during cooking, do not be discouraged, all is not lost. All you need to do is rub the mixture through a fine sieve and you will get a smooth, smooth 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, and if the dough is essentially the same, then the cream for “Napoleon” can be revived to your taste. Here are several options for preparing an unusual cream.

Cream with pears

In this recipe we will use corn starch, which will make the cream even more delicate and incredibly tasty, and a light note of rum will bring back memories of distant countries 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 this way:

1. We take our yolks, add half of the prepared sugar to them and thoroughly beat the mass into a fluffy light foam.
2. Pour cornstarch into the resulting foam (it is advisable to sift it before to avoid lumps) and lemon zest.
3. Dissolve the second half of the sugar in milk and vanilla. Place the saucepan on low heat and, stirring constantly, heat the milk.
4. Add to warm milk egg mixture and, without ceasing to stir the cream, bring it to a boil.
5. After the first bubbles appear, remove the mixture from the heat and let it cool slightly.
6. Add rum to the 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 - can;
• Sugar – 3 table. l.;
• Butter – packaging;
• Flour/starch – 5 tbsp. l.

Preparation:

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

Yogurt and honey cream

To make the cream more liquid, thereby soaking the cakes more thoroughly, and also to 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 flakes) – to taste.

Prepare the cream according to this recipe:

1. Beat milk and yogurt with yolk and honey.
2. Place the mixture on the fire, stirring thoroughly.
3. Bring the cream until it thickens, then remove from heat and let cool.
4. If you want to make the cream more delicate, add butter at your discretion.
5. Add additives. Ready cake We also decorate with the selected addition.

Cream for Napoleon with nuts

New version usual recipe. Rest assured, you will be surprised by the results.

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.

Prepare the cream like this:

1. Take a bowl, pour 200 g of milk into it, add vanillin, sugar and starch.
2. Beat in the eggs and thoroughly beat everything with a mixer until a fluffy mass is formed.
3. Heat the remaining milk in a saucepan with a thick bottom.
4. Pour the previously prepared mixture with starch into the warm milk in a thin stream, stirring constantly.
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 cream to the cold mixture and beat everything thoroughly with a mixer.
8. Finally, add the walnuts chopped in a blender.

Delicate curd-banana cream

In general, you need to make half a portion more of this cream, because it is unlikely to reach “Napoleon” in its original quantity.

We use the following products:

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

Cooking steps:

1. Break the eggs into a thick-bottomed saucepan, add sugar (leave 50 g for the cottage cheese), add vanillin and flour. Beat the resulting mixture with a mixer at medium speed.
2. Pour in the milk in a thin stream, whisking the cream at the same time so that no lumps form.
3. Place the mixture on low heat and continuously stir until the cream reaches 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 the cottage cheese and banana thoroughly with a blender.
8. Apply the cream in this way: cake - custard - curd-banana mixture.

Sour cream

So tender and melting in the mouth, it will definitely not leave anyone indifferent. And the slight sourness will drive any gourmet crazy.

Ingredients for our cream:

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

Step by step recipe:

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

The article offers you the best recipes for custard for soaking desserts, as well as the most popular cake in cooking - Napoleon. Here you will find recipes for brewing with milk, cream, butter, yolks and even ice cream!

Custard is one of the classic recipes for preparing filling for cakes, as well as soaking cakes. Every housewife can prepare custard; it always turns out delicious. It does not require complex ingredients and everything you need can be found in any refrigerator.

Depending on the type confectionery product, you can always independently adjust the thickness of the dough, which is created by mixing flour or starch. Classic cream has no additives, but modern custard can be prepared using condensed milk, cream, even ice cream.

INTERESTING: Most often, custard is used to fill Eclair cakes and to soak the Napoleon cake, popular all over the world.

Classic brewing recipe, ingredients:

• Butter (more than 70%)
• Milk (fat)
• Vanillin
• Flour

Brewing:

Classic version of custard for Napoleon cake

Cream for Napoleon with condensed milk and butter: recipe with photo

Condensed milk – favorite treat and a confectionery additive in many desserts. You can also make custard from condensed milk, which will have a pleasant creamy taste And gentle sweetness. There is no need to add sugar to this cream, since condensed milk already has enough sugar and too much will simply spoil the taste.

By adding butter to such a cream, you will make the cream fatty and denser; it will simultaneously soak the sponge cake in the cake (or pastries), but also serve as a layer. If you wish, you can also add cocoa to this cream in your preferred amount (a lot or a little) to get a chocolate custard. The cream is thickened with condensed milk and butter, as usual, with flour.

You will need:

• Can of condensed milk – 1 small (250-280 ml, choose condensed milk from natural milk, so the cream will taste better).
• Butter (minimum 73%) – 1 package (high quality oil).
• Milk - 0.5 cups (any fat content, but homemade is better)
• Flour - a few tbsp. (2-3 tbsp, check consistency)
• Vanillin or cocoa - add according to taste and preference

Brewing:

• Leave the oil at room temperature so that it becomes soft and easily mixed with condensed milk until smooth.
• After you mix the butter with condensed milk, place the dish on low heat and add milk (look at the thickness of the cream, more milk can be added) and mix thoroughly.
• Continue stirring with a whisk while the cream is on the heat. Gradually add flour and turn off the heat after the last spoon. Wait for the cream to cool completely and only then use it to grease cakes or fill cakes.

Custard prepared with condensed milk

Cream for Napoleon with sour cream and condensed milk: recipe and photo

INTERESTING: This version of the cream is richer in taste, as it “hides” the sweetness of condensed milk and creamy richness. To make the cream as tasty as possible, it is best to use homemade separating sour cream or the richest store-bought sour cream in the recipe. Just like any other cream, this recipe can be improved by adding vanillin or cocoa.

You will need:

• Sour cream 30% or homemade – 300 ml. (if you use sour cream with a lower percentage of fat content, the cream may turn out to be too liquid).
• Condensed milk - 1 can (250-280 ml, preferably made from real milk).
• Vanillin or cocoa - taste
• Flour - a few tbsp. (look at the thickness of the cream and adjust it yourself).
• Sugar - you can add a few tablespoons if the cream is not sweet enough for your taste).

Brewing:

• Sour cream should be mixed with sugar, do this with a mixer or blender (whisk attachment), so the sugar can completely dissolve, add vanillin.
• Then add condensed milk and mix thoroughly with sour cream.
• Place the dishes on low heat and, without ceasing to stir, stir in the flour, dissolving it thoroughly, avoiding lumps.
• When the cream becomes thicker, turn off the heat and wait until it cools, then start soaking the cakes.

Napoleon cake soaked in sour cream custard

Custard recipe with milk for Napoleon: recipe with photo

Cream for Napoleon cake, brewed with milk, is the most popular and classic recipe. This cream is easy to prepare, it has a pleasant liquid structure that soaks the crispy crust well and makes it soft. To prepare the cream, of course, it is best to use fatty homemade milk, so it has a richer taste, it is healthy and is a natural product.

You will need:

• Milk - 0.5 liters (depending on the amount of cream you need).
• Sugar - 150 g (adjust the sweetness of the cream yourself to your taste).
• Oil 73-80% - 1 package (pure oil without vegetable fats).
• Egg - 2 pcs. (it is advisable to use homemade eggs, as they have a rich taste and a pleasant yellow color).
• Flour - a few tbsp. (for cream thickness)
• Vanillin – 1 small sachet

Brewing:

• The milk should be heated in a saucepan or small saucepan (preferably with a thick bottom, so the heat will be distributed evenly).
• Melt and dissolve the butter in the milk.
• Dissolve the entire amount of sugar and vanillin in warm and hot milk (be careful, the milk should not boil).
• Beat the eggs in advance with a whisk until fluffy (it is preferable to use a mixer).
• Slowly pour the beaten eggs into the NOT HOT milk in a thin stream and mix the mixture thoroughly with a whisk so that the cream does not have lumps. If you feel that the cream may boil, it is better to remove it from the heat for a short time and then return it.
• Once you have dissolved the egg in the milk, start stirring in the flour, dissolving each spoonful and whisking the cream to avoid lumps.

Brewing cream for Napoleon cake in a saucepan

Buttercream for Napoleon with cream: recipe with photo

If you brew the cream not with milk, but with cream, you will get a thicker and fattier version. Cream is a very “delicate” product and under no circumstances should it be brought to a boil, otherwise it may simply curdle and the cream will acquire an unpleasant consistency. There is no need to add oil to this cream. If you feel that the cream is about to boil, turn off the heat or remove the dishes from the heat, and then return it.

You will need:

• Cream 10% (or 15%) – 500 ml. (more heavy cream can also be used).
• Sugar - 1 cup (you can adjust the amount of sugar and the sweetness of the cream yourself).
• Vanillin – 1 small package (to taste, it will add flavor to the cream).
• Flour - a few tbsp. (look at the thickness of the cream)

Brewing:

• Pour the cream into a thick-bottomed bowl and heat it without bringing it to a boil.
• Dissolve the required amount of sugar and vanillin in the cream.
• Gradually add flour to the cream until the cream becomes thick. Remember that after cooling the cream will become even thicker and denser, so do not add too much flour.

Delicious creamy custard for Napoleon cake

Yolk custard for Napoleon: recipe with photo

Custard on yolks is very tasty, since its base is fatty, and rich taste Eggs and sugar give a pleasant sensation. This is one of classic options recipe for impregnation of “Napoleon”. Best used at home chicken eggs, since they not only have a nicer color, but also a “stronger” taste.

For a large cake you will need:

• Milk - 1-1.5 liters (depending on how much you want to soak the cake, it’s better to take homemade milk - it’s fattier and has a rich taste).
• Yolks – 8-10 pcs. (from homemade large eggs, but you can also use the most ordinary store-bought ones).
• Sugar - 300-400 g (taste the cream and adjust the amount of sugar to taste).
• 200 g (not spread or margarine).
• Flour - a few tbsp. (to thicken the cream)
• Vanillin – 1-2 sachets (optional and to taste)

Brewing:

• Do not put the butter in the refrigerator, let it be soft, this will make it easier to use for making cream.
• Separate the yolks and pour them into a separate bowl, where they should be thoroughly and very actively (until foam) ground with sugar so that you cannot taste the crystals. Add vanillin there.
• Place the milk on the fire in a saucepan or small saucepan. Do not bring milk to a boil. As soon as the milk is hot, add butter and melt it until the mixture becomes homogeneous.
• Start pouring the ground yolks into warm milk (it should not be hot!) in a thin stream and at the same time whisk the cream with a whisk (you can even use a mixer). This will allow the yolks to dissolve and the cream to become homogeneous and without lumps.
• After the yolks have dissolved, start adding flour 1 tbsp at a time. gradually, thoroughly stirring the cream, avoiding lumps.
• Once you have dissolved the flour, turn off the heat, but do not stop stirring the cream for another 5-10 minutes. Then cool and use to impregnate Napoleon.

Preparing custard on yolks for soaking the Napoleon cake

Custard with ice cream for Napoleon: recipe with photo

Few people have heard that there is a cream based on ice cream “Plombir”. However, it is very delicious recipe, which will allow you to prepare a delicate impregnation not only for the Napoleon cake, but also for other desserts. This cream has subtle aroma vanilla and rich, rich, creamy ice cream flavor.

INTERESTING: In the recipe, you can completely replace milk with ice cream, or you can divide these ingredients in half. The amount of cream in the recipe is designed only to soak the cakes, if you double the volume of cream, you will succeed sufficient quantity cream is also for decoration and to make the cake juicy.

You will need:

• Ice cream (any brand, thick) – 300 ml. (you should use melted ice cream, measure ml with a measuring cup, do not forget that a g of ice cream is not a ml.).
• Egg - 1-2 pcs. (depending only on how large they are).
• Sugar - 0.5-1 cup (focus on the preferred sweetness of the cream).
• Milk (fat or homemade) – 2-2.5 cups (look at the consistency of the dough).
• Butter (at least 73%) – 1 pack (only quality oil, the spread will completely ruin the taste).
• Vanillin – optional to enhance flavor

Brewing:

• Leave the butter and ice cream at room temperatures in advance so that both ingredients become soft.
• The egg should be beaten until foamy and all the desired amount of sugar should be dissolved in it.
• Then heat the milk, but do not bring it to a boil. Add ice cream and butter to warm milk, heat it completely and stir with a whisk.
• After this, you need to add an egg to the cream. Pour in the mixture in a thin stream, stirring it thoroughly, avoiding lumps.
• Add vanillin to the cream if you wish and only then add flour. First add 1 tablespoon, and then a second if the cream seems too liquid.

Cream for “Napoleon”, brewed with “Plombir” ice cream

Recipe for custard cheese cream for Napoleon with mascarpone: photo

Some housewives prefer to coat the cakes for “Napoleon” with cheese custard. For the recipe, some people use cheese mass or even grated cottage cheese, but these two ingredients are not as good as cream cheese"Mascarpone". It can be purchased at any modern grocery store; it will give the cream a pleasant creamy taste and fat content.

You will need:

• Cheese "Mascarpone" - 200-300 g (depending on packaging and your preferences).
• Milk - 250-300 ml. (fat store-bought or homemade).
• Sugar - several tbsp. l. according to preferences and taste
• Eggs - 2-3 pcs. (use homemade ones, so your cream will turn out very tasty and rich).
• Vanillin or vanilla extract – at your own discretion
• Flour - several tbsp. l. ( classic way make the cream thicker).

INTERESTING: IN this recipe There is no butter at all, as it can be perfectly replaced with Mascarpone cream cheese.

Brewing:

• Beat the eggs until foamy and dissolve the entire amount of sugar in them. You can also use not a whole egg, but only yolks (4 pcs.) from domestic eggs (preferably).
• After this, milk is added to the egg mass and everything is thoroughly mixed with a mixer, add vanillin if desired.
• Place the mixture on low heat and, without ceasing to stir, begin brewing. When the cream base is hot, dissolve the flour in it, wanting to achieve the required thickness of the cream.
• Leave the cream to cool and at this time thoroughly stir the Mascarpone cheese with a fork. In the future, it should be thoroughly mixed with the previously obtained custard to a homogeneous consistency and then used to coat Napoleon cakes.

Custard with Mascarpone cheese - original way soak the Napoleon cake layers

Protein cream for Napoleon: recipe with photo

Modern cooking provides a person with the opportunity to let his imagination fly and use as much as possible own ideas to achieve only one result - tasty dish. Soak the Napoleon cakes according to classical rule follows with the help of custard, but this is far from the limit. It is quite possible to use any other type of cream, for example, protein!

INTERESTING: Protein cream You can also brew it, but not on the stove, but on steam bath. This way you will get a fairly elastic and delicious mass, successfully complementing the crispy cakes. You can combine two types of cream in one cake: custard and protein. Liquid custard can soften the cakes, and white custard can become a layer and decoration.

You will need:

• Egg whites – 3-4 pcs. (the quantity depends only on the volume of the resulting cream).
• Sugar - 0.5-1 cup (amount according to your taste)
• A pinch of salt or citric acid

Cooking:

• Egg whites should be cooled before beating; this is one of the secrets of a good cream.
• Pour the cold whites into a bowl and add a pinch of salt or acid (this ingredient will not only serve as a “flavor and sweetness enhancer”, but will also help to obtain fluffiness in the protein cream).
• Beat the egg whites with a mixer fast mode until a high and fluffy foam forms, and only then add sugar in small portions, completely dissolving each tablespoon.
• As a result, you will get a fairly fluffy mass, but you should brew it a little (then the cream will hold its shape and have a pleasant density).
• Place the dishes on steam bath and continue whisking for 5-10 minutes. Look at the cream itself; when it becomes denser, you should stop whipping.

Protein cream is a great idea for soaking and decorating the Napoleon cake

Chocolate custard for Napoleon with cocoa: recipe with photo

Chocolate “Napoleon” or a cake with two-color impregnation (a creamy layer and a chocolate layer) will surprise everyone and also give you a pleasant taste sensation.

You will need:

• Butter (more than 70%)– 1 pack (standard packaging – 200 g; the quality of the oil you choose determines the result and taste of the cream. The higher the quality of the oil you choose, the tastier and richer the cream will be. Avoid spreads and oils with vegetable ingredients).
• Milk (fat)– 1 glass (a full glass contains exactly 250 ml of milk, choose homemade full fat milk or store-bought at 3.2%).
• Sugar (can be replaced with powder)- 200-300 g (the amount of sugar and the sweetness of the cream depends only on your preferences; powder should be taken by those who are not sure that they can completely dissolve sugar crystals).
• Vanillin– you can add it at will and your preferences, or you can completely exclude it.
• Flour– a few tbsp. (approximately 1-2 tbsp, needed to thicken the cream).
• Cocoa- 1-2 tbsp. (don't forget that, like flour, cocoa can thicken the cream and therefore should not be added in excessive quantities).

Brewing:

• Leave the oil for an hour or two at room temperature until it becomes soft and only then grind it manually with required quantity sugar or powder.
• The bowl of grated butter should be placed on the stove (the heat level should be as low as possible).
• Add all the milk to the butter and mix the mass thoroughly, dissolving and mixing all the ingredients until the mass becomes homogeneous.
• The cream should not be brought to a boil; it should be hot, but it should not boil.
• Add vanillin and flour to the hot mass, which should be added not in the entire amount, but 1 tablespoon at a time. Add cocoa along with the flour in small portions (1 tsp each) and look at the overall consistency.
• Mix the flour thoroughly each time so that it does not remain in lumps in the cream. To do this, you can use an immersion blender or a whisk.
• Once all the flour has been dissolved, turn off the heat and, while continuing to beat or stir, cool the cream. You can use dessert cream only when it becomes cold.

Cake "Napoleon" with chocolate soaked: unusual recipe dessert

Lemon custard for Napoleon: recipe with photo

INTERESTING: Lemon custard will give the Napoleon cake an unusual flavor and completely transform the recipe. This cake always goes down with a bang for its creamy richness and incredible freshness, as well as a pleasant citrus sourness.

You will need:

• Butter (more than 70%)– 1 pack (standard packaging – 200 g; the quality of the oil you choose determines the result and taste of the cream. The higher the quality of the oil you choose, the tastier and richer the cream will be. Avoid spreads and oils with vegetable ingredients).
• Milk (fat)– 1 glass (a full glass contains exactly 250 ml of milk, choose homemade full-fat milk or store-bought milk at 3.2%).
• Sugar (can be replaced with powder)- 200-300 g (the amount of sugar and the sweetness of the cream depends only on your preferences; powder should be taken by those who are not sure that they can completely dissolve sugar crystals).
• Vanillin– you can add it at will and your preferences, or you can completely exclude it.
• Lemon- 1 PC. (all zest and juice to taste)
• Flour– a few tbsp. (approximately 3-4 tbsp, needed to thicken the cream).

Brewing:

• Leave the oil for an hour or two at room temperature
• Bust sugar with lemon juice, finely grated zest and butter.
• Add warm milk and mix the whole mass thoroughly, put on fire.
• Due to the acid, the milk will curdle and in order for the cream to be homogeneous, it should be stirred thoroughly and actively.
• The cream should not be brought to a boil, it should be hot, but it should not boil.
• Add vanillin and flour to the hot mass, which should be added not in the entire amount, but 1 tablespoon at a time.

"Napoleon" with custard impregnation lemon cream will surprise and delight with its pleasant taste

Curd custard for Napoleon: recipe with photo

IMPORTANT: For this recipe, it is best to use ready-made cheese mass, which can be purchased in the store. If you want to prepare cream based on homemade cottage cheese, then it should be thoroughly rubbed through a sieve or beaten in advance with a blender with cream or sour cream.

You will need:

• Milk - 1.5-2 cups (watch the consistency)
• Cheese vanilla mass – 200-250 g (also look at the thickness of the cream).
• Sugar - 0.5-1 cup (according to your preference)
• Eggs - 1-2 pcs. (you can only use yolks in the amount of 3-4 pcs).
• Oil - 100 g (only butter, without vegetable fats).
• Flour - 2-3 tbsp. l. (for cream thickness)

Cooking:

• Milk should be heated in a saucepan and sugar should be dissolved in warm milk.
• Add butter to milk and melt it completely.
• The egg is beaten into foam in advance with a few tablespoons. sugar, and then, without stopping whipping, pour the egg mixture into the milk and mix everything thoroughly until smooth.
• Brew the cream, adding flour in small portions, leave the cream to cool after brewing.
• The cooled cream should be mixed with a mixer or blender with the cheese mixture until smooth. If the cream turns out to be very thick, you can dilute it with cream or milk.

Custard with curd mass for "Napoleon"

Custard for Napoleon on semolina: recipe with photo

INTERESTING: You can use semolina instead of flour as an ingredient to thicken the cream. The taste of the cream will be more rich and “satisfying” (oily, slightly grainy).

You will need:

• Milk (any fat content) – 1 liter (homemade is much preferable).
• Butter - 1 pack of 200 g (not margarine or spread!)
• Semolina– 2-3 tbsp.
• Vanillin or lemon zest– 1 tsp. (add as desired).
• Sugar - 1 cup (determine the desired sweetness and amount of sugar yourself).

Brewing:

• The milk should be heated and melt all the butter in it.
• Add sugar and cook the cream until it dissolves, without bringing to a boil.
• Add semolina in small portions, mixing the mixture thoroughly.
• Let the cream cool completely, this is the only way it will become thicker and then use it to soak the cakes.

Semolina custard for soaking Napoleon

Custard for Napoleon with starch: recipe with photo

INTERESTING: To thicken the cream, it is quite possible to use not flour, but potato or corn starch in an amount of 1-2 tl. (depends on the desired volumes of the finished cream).

You will need:

• Milk- 2-2.5 cups (preferably homemade)
• Oil— 1 pack (fat, without vegetable impurities)
• Sugar- 0.5 cups (depending on your preferred sweetness, you can add more).
• Starch- 3-4 tbsp. (corn or potato)
• Vanillin— 1 small bag
• Egg- 2 pcs. (homemade eggs will improve the taste of the cream)

Cooking:

• Melt the butter in warm milk and heat the mixture
• Until it reaches a hot state, the egg mass is poured into it in a thin stream, beaten and ground with sugar and vanillin.
• Pour in the eggs, mixing the whole mixture very quickly and thoroughly so that it does not form lumps.
• Starch should be added in small portions, 1 spoon at a time, and the whole mass should be mixed immediately. The cakes should only be greased with cooled cream.

Video: “Custard cream with starch”