Custard for “Napoleon” - fresh variations. Custard for Napoleon cake

Custard for Napoleon- incredibly tender and tasty. At the same time, it is prepared in a very simple and quick recipe. In addition to Napoleon cake, it is often used in the preparation of custard cakes, biscuits and other similar cakes. In its homeland, France, milk cream for puff “Napoleon” is better known as pâtissière. It is considered classic and the most common, and this is not surprising, because it really is the most delicious and simple. In addition, you can also prepare custard ice cream or make it dietary.

We suggest you correctly prepare real traditional cream for Napoleon according to our step by step recipe with photo. You will see that this can be done very easily at home and without spending a lot of time and energy. Prepare the classic cream according to GOST, known to our grandmothers and mothers since Soviet times, and please your loved ones with a very tasty cake. You can also make the cream with condensed milk, cream, mascarpone or with semolina and yolks.

Why doesn't the custard thicken? This means you did something wrong and your cream turned out runny. The solution to this problem is very simple: you need to thicken it with flour or starch. But in this case you need to act carefully and not overdo it.

We will be happy to reveal all the secrets of how to correctly implement best recipe classic creamy custard for homemade Napoleon cake.

KBJU and composition for the entire dish

Ingredients

Preparation

Let's prepare all the necessary ingredients that we will need in the process of preparing the cream.
How to make custard? First, put half a liter of milk on the fire and almost bring it to a boil. If you use 1 liter of milk, then keep in mind that the remaining ingredients should be twice as much. If you want to make cream without milk, you can use plain water or coffee, juice, tea, or compote instead.
Take an aluminum container and beat sugar, egg and flour in it. Add vanillin here. If you wish, you can make the cream without eggs.
Then you will need to add a glass of cool milk to the resulting liquid and beat the mass again. It is advisable to prevent the flour from settling to the bottom.
When our milk on the fire has almost reached the boiling point, we begin to pour the previously prepared liquid into it. Take your time and pour it in a thin stream, while constantly stirring the milk. Then bring the resulting cream to a boil. As a result, we will get a delicate custard, without lumps or foam. After this, it will need to be cooled to room temperature.
Now it's time to add butter. In our case, its percentage is eighty-two. If the fat content of your oil is seventy-two percent, then you will need more of it. If you wish, you can make the cream without oil. It is advisable that it softens while the custard is cooling. The butter-custard we are preparing is an emulsion. For emulsification to be successful, it is advisable to adhere to one main rule: the temperature of all ingredients must be the same.
Before adding butter to the prepared mass, it is recommended to beat it in advance until fluffy. To do this, gradually increase the speed on the mixer.
Gradually add the whipped butter into the custard, as shown in the photo.
How long does it take to cook custard? Let's focus on appearance. As a result, we will get a full bowl of delicate creamy mass. That's the whole recipe with photos! Now our classic custard for “Napoleon” is produced. As you can see, preparing such a dessert correctly is not so difficult. All that remains is to grease the cakes with light cream and we will get the perfect one, delicious dessert. Bon appetit!

Napoleon cake needs no introduction. We all know and love its taste well since childhood. This is not just a popular dessert, Napoleon cake is our good memories of family holidays and the most delicious mother’s baked goods in the world. Therefore, we are always glad to see this multi-layered miracle appear 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”.

Every 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 taste options.

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 for other sweet baked goods.

Classic custard recipe for Napoleon cake

Ingredients

Milk - 1 liter
Egg yolks - 8 pcs.
Sugar - 400 gr
Vanilla sugar - 1 teaspoon
Flour - 100 gr

1. Boil milk in a saucepan.
2. In a separate bowl, grind the yolks with sugar, add sugar and vanillin. Continue stirring, gradually adding flour. If there are any lumps left, don't worry, they will disperse when you add milk.
3. Pour hot milk into the mixture, put on low heat and cook until the cream thickens to the desired consistency.

Butter custard for Napoleon

The recipe is similar to the previous one, but it uses butter. Thanks to it, the cream turns out more fluffy and holds its shape well.

Ingredients

Butter - 200 gr
Milk - 3 glasses
Eggs - 4 pcs
Sugar - 1 glass
Flour - 3 tablespoons

1. Boil milk and leave it to cool. Mix eggs with sugar, grind well. Add 1 tablespoon of warm milk, add flour. Mix all ingredients, gradually adding 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 and the eggs do not curl in it.
3. Cool the cream to room temperature. Using a mixer, beat the butter into it.

Napoleon custard cream - chocolate

This recipe is for lovers of light custards. The Napoleon cake will turn out very tender with it.

Ingredients

Chocolate - 100 gr
Milk - 1 glass
Eggs - 2 pcs.
Flour - 2 tablespoons
Butter 50 g
Sugar 1/3 cup

1. Grind eggs with sugar and vanilla. Stir flour in lukewarm milk. Combine the milk and egg mixture using a mixer.
2. Grate the chocolate and add to the cream. Both white and dark chocolate are suitable for this recipe, choose the one you like.
3. Heat the cream over low heat, remembering to stir it all the time with a spoon or silicone spatula. Do not bring to a boil, remove the pan from the stove as soon as the cream reaches the desired consistency. Let the cream cool to room temperature. To speed up the process, transfer it from the hot pan to a deep bowl.
4. When the cream becomes slightly warm, add softened butter, mashed until white. All that remains is to whip the cream properly and start assembling the Napoleon cake.

French custard recipe

And finally, the French version. This is a cross between classic and butter custard. 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 cup

1. Place flour, starch and sugar in a saucepan, add mashed egg yolks and mix well.
2. Heat the milk and pour it into the egg mixture in a thin stream. To prevent the yolks from curdling, stir them continuously.
3. Place the pan on the stove and cook the cream over very low heat until it thickens. Don’t forget to stir all the time and add vanilla sugar at the very end.
4. Remove the custard from the heat, let it cool and add the whipped cream.

It’s hard to imagine how many variations of the famous “Napoleon” you can find. Sometimes no one even remembers original recipe. In most cases, delicious custard undergoes such changes and its own “innovations”. And among such a variety it is simply impossible to choose the best! This is what we will prove today.

When preparing cream, the most important nuance is the choice of quality products. Not only taste, but also consistency, impregnation and other processes depend on this. Last but not least, you need to remember about your health, because we are what we eat.

The taste and consistency of the cream depends on the choice of butter. There is no question of any margarine! It is important to choose oil high quality so that it does not contain various impurities. It is not one of the cheapest products, but having chosen good product, you won't regret it.

Of course, the freshness of the food is key. Eggs, milk, cottage cheese - all this has a short shelf life. It's important to check this. Eggs must be washed with soap and water before breaking. They may carry salmonella, which can lead to hospitalization.

It is advisable to sift the flour before cooking. In other recipes, for example, in sponge cake, it is recommended to sift it twice. But very little of the product goes into the custard; it’s enough to sift it once. And instead of buying powdered sugar, you can make it at home: grind the sugar in a coffee grinder. The cream should only be stored in the refrigerator, covered.

Classic custard for Napoleon

Cooking time

calorie content per 100 grams

Classic is timeless. It all started with her. In order not to make a mistake, many housewives choose the original recipe. And to some extent this is correct!

How to cook:

Advice: butter should only be added to a mixture that is already cold, otherwise it will not thicken, because... the butter itself will melt. You can cool the stewpan in a basin with cold water or, once it reaches room temperature, speed up the cooling process in the refrigerator. Another way: take cling film and cover the saucepan with it so that it touches the cream. Confectioners call this method “contact”. After this, put it straight into the refrigerator.

Recipe for cream for “Napoleon” with boiled condensed milk

Boiled condensed milk is a favorite treat for both adults and children. Plus, it's also useful! But only home-cooked condensed milk will have the most delicate taste and help the body. We recommend using it in this recipe.

What is the calorie content - 257 calories.

How to cook:

Heat the milk in a separate saucepan; it should be hot, but it is not advisable for it to boil;
Mix eggs and starch in a bowl. There should be no lumps;
Constantly whisking the egg mixture, pour in the milk in a thin stream. Then pour the whipped mixture back into the saucepan and bring to a boil. Constantly stir;
When the cream becomes thick, remove it from the heat and allow time to cool;
Mix the already cooled mass with boiled condensed milk;
In a separate container, beat the chilled cream with powdered sugar to standing peaks;
Place some of the cream into the cream with condensed milk and mix with gentle movements;
Then add this mixture to the rest of the cream and mix everything again. The result should be a creamy mass that may even resemble the taste of creme brulee. This cream can be used immediately.

Advice: if you still buy purchased boiled condensed milk, it is important to check its expiration date. It should not exceed one year. It is better not to take condensed milk in a package, giving preference tin can or glass.

Let's prepare cream with yogurt and honey

For all those who prefer unexpected decisions and creativity, there is a special yoghurt-based custard. It is incredibly easy and very interesting. This recipe is suitable in the summer, when the gardens are full of berries - it goes best with them.

How long is it - 20 minutes?

What is the calorie content - 87 calories.

How to cook:

Mix liquid honey with yolk, milk, yogurt and honey. You need to mix with a whisk directly in the saucepan;
Next, put the mixture on the fire, stirring it occasionally;
When it thickens, turn off the heat and allow the mixture to cool;
Stir in to taste coconut flakes, you can add berries and immediately use them on the cakes.

Tip: if you want a thicker cream, you can mix a small piece of softened butter into the already cooled cream. The procedure is the same as in the first recipe. This will increase the calorie content.

Recipe for cream with cottage cheese and banana

This custard recipe is very rich and incredibly nutritious. At the same time, it preserves all the charm of cottage cheese without subjecting it to heat treatment. The mass turns out to be quite thick and you don’t have to worry about the cake spreading.

How much time - 35 minutes + cooling.

What is the calorie content - 220 calories.

How to cook:

Remove the butter to let it melt at room temperature;
When it becomes soft, beat it with vanilla and sugar;
In a separate saucepan, mix flour and milk so that no lumps form;
Peel the banana and cut it into cubes;
Put the milk and flour on the fire and boil. Constantly stir. When it starts to thicken, add banana. Bring the mixture to a consistency, remove from heat and allow time to cool;
At this time, the cottage cheese needs to be rubbed through a sieve;
Start whipping the butter again, adding first a spoonful of milk and banana, then cottage cheese, again milk - and so on until the end. Stir constantly until the mixture is homogeneous. After this, the cream can be used immediately.

Tip: it is important to take the banana ripe so that it contains natural sweetness. If it is not quite sweet and soft, you can increase the amount of sugar.

The sour cream custard is also quite dense. This is a great option if your Napoleon only has a couple of cake layers. Then even under heavy cakes this cream will not settle. And it’s very easy to prepare.

How much time - 40 minutes + cooling.

What is the calorie content - 356 calories.

How to cook:

First you need to mix sugar and egg. The mass should be homogeneous;
Then add flour and mix again until the consistency is the same;
Pour in sour cream and stir;
Place the saucepan on water bath. Stir without stopping. The mass should thicken;
When it is ready, add a piece of butter weighing 50 g and mix well again, set aside to cool;
In a separate container, beat the remaining amount of butter until a fluffy mass is formed. The oil should be at room temperature;
Add two tablespoons of the cold sour cream mixture to the butter and whisk constantly until it is finished. After this you can use it immediately.

Tip: If you leave the mixture in the refrigerator for a couple more hours after beating with butter, it will become dense and strong enough to hold a heavy cake.

Although all creams are very different both in the method of preparation and in the ingredients, they all have general features preparations. Knowing these little tricks, any cream will turn out right the first time.

If sugar is added directly to the butter and will not be subjected to heat treatment, it is better to replace it with powder. The mass is the same, only the powder will not leave any grains behind;
To add flavor to the cream, you can add fruit liqueur, roasted almonds, zest, cinnamon and other spices. In this case, you need to slightly reduce the amount of milk;
If you leave the cream for storage, you need to sprinkle it with sugar before doing so. This will prevent the appearance of a crust (film) on the surface of the cream;
For better consistency of the cream during cooking over a fire, it is better to use dishes with a thick bottom;
Instead of a spoon, it is better to take a wooden spatula for stirring. You should stir like a figure eight or an infinity sign.

Custard is prepared by gourmet chefs, but each of us at home can join in this delicious process. It's quite simple, but incredibly delicious! You always want to eat cream with spoons, especially for children, and not leave it on the cake. And it’s hard to resist yourself, isn’t it? Therefore, always prepare a little more cream - for your beloved!

Modern chefs layer what they call Napoleon with everything: 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 instead of cream it was necessary to use sandwich bread, they 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).

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. The butter-custard cream for the Napoleon cake that we will be making 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 classic creamy custard is useful not only for Napoleon cake, but also for layering other homemade ones.

If you often bake cakes and pastries, then in your notebook This custard will not be superfluous for Napoleon. The recipe with photos will show you step by step how to prepare it correctly. By the way, the cream is suitable for different cakes, not only for, but also for sponge cakes, shortbread and “dry” cakes, and is also prepared from available products. You should expect a wonderful result: the cream will be delicious, and the cake will be soaked and surprisingly pleasant. The taste of the cream is very delicate and the aroma is rich.

Ingredients:
- chicken egg – 2 pcs.;
- milk – 1 l;
- wheat flour – 4 tbsp. spoons;
- vanillin – 2 g;
- sugar – 1 glass;
- butter – 150 g.

Recipe with photos step by step:

Knock out chicken eggs In a saucepan, add sugar, as well as vanillin or other flavoring.

Then add wheat flour and gently grind the mixture, preferably until the sugar dissolves.

The result is a sweet, thick flour mixture - this is the base of the custard.

Now add milk to this mixture. Add in portions, literally half a glass at a time. After stirring, add more milk and so on for the whole liter.

Mix everything with a whisk and put the already homogeneous cream on low heat. It should be brought to a boil, but it does not need to be boiled. The custard will gradually thicken on the stove, so don't worry if it's a little runny at first.

Remove the hot cream for the cake from the heat, and after 5-10 minutes, when it has cooled slightly, add the butter in portions, and before that it is advisable to keep it at room temperature until it becomes soft, or grind it before adding it to the custard .

Ready! With cooled custard you can spread the cakes and decorate them beautifully. delicious cake"Napoleon".
Bon appetit!