Napoleon recipe with custard is the most delicious. Cream for "Napoleon" with condensed milk and butter

It's no secret that the taste of a cake depends not only on the quality of the cakes, but also on the choice of cream.

Today we offer three cream options for everyone's favorite "Napoleon".

You already have 3 cream recipes for Napoleon. Now it's up to the little things!

1. Classic Napoleon cake cream

Products:

1. Butter - 1 pack.

2. Condensed milk - 250 ml.

4. Nuts (preferably walnuts) - 250 gr.

How to make a classic Napoleon cake cream:

Beat soft butter with a mixer until smooth.

Gradually add condensed milk to the resulting soft mass, continuing to beat. This will make the impregnation soft and airy.

Add chopped walnuts and vanilla sugar to the warm mixture to give the cream a delicious taste.

Be sure to beat the contents of the pan again until a homogeneous consistency.

Nut cream for cake Napoleon with condensed milk is ready, it remains only to cool it to use it for soaking the cakes.

In the same way, you can cook a sweet version - cream with boiled condensed milk for Napoleon, replacing the main product with boiled milk.

2. Custard for 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 custard for Napoleon cake:

Mix milk with flour using a whisk or mixer. To avoid lumps, the bulk component must be added gradually.

Add the sweetener and let the mixture simmer over a fire 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 to prevent a strong softening of the added product, otherwise it will not work to beat the mixture to a homogeneous mass.

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 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 cream with sour cream and condensed milk for Napoleon cake:

The first thing to do is beat the sour cream until airy with 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. Impregnation for dessert is ready.

Bon appetit!

The taste of the cake depends equally on the cakes and the layer for them. How to make Napoleon so that it melts in your mouth, has a delicate structure and pleases the eye.

It is not difficult to achieve good quality, you just need to follow the instructions given by experienced confectioners.

To prepare cream for 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.

In order for the classic cream on the cake to turn out to be the right consistency, choose quality products.

Condensed milk should be without any thickeners and preservatives, you will not see anything other than whole milk and sugar on the label.

Butter is also subject to increased requirements, purchase this product from a manufacturer you trust.

Cooking:

1. Leave a plate of butter on the table so that the product softens and melts a little. Beat it until you get a fluffy mass.
2. Gradually pour in the condensed milk, continuing to work with a whisk.
3. When the mass becomes homogeneous and airy, put it on low heat. Heat until slightly warm, then set aside.
4. Dry the nuts in a dry frying pan, then cool and peel. To crush nuts, place them in a plastic bag and crush with a rolling pin. Watch the size of the pieces, they should not be too small and turn into dust.
5. Pour the nut crumbs into the butter-milk mixture, stir.
6. Lastly, add vanilla sugar to the cream on the cake, it will give the desired flavor.

For Napoleon cake cream fits perfectly. It soaks puff pastry cakes well, makes them tender and prevents coloring.

If you want to layer cakes for Napoleon with a cream of a pleasant color, use boiled condensed milk.

Recipe: Cream for Napoleon Custard 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. spoons of wheat flour; 250 g of condensed milk; 1 pack sl. oils.

Cooking steps:

1. In a small amount of cold milk, stir the sifted flour. When the mass becomes homogeneous, pour it into the saucepan where the rest of the milk is located, and put the dishes on the stove.
2. Keep the fire at a medium level so that the custard mass 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.
3. Armed with a whisk, beat the mass until it thickens. This will take approximately 5 minutes. Then remove the saucepan from the heat and put 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.
4. You can use another method: cover the mixture on the cake with cling film, so that it fits snugly, and does not serve as a place where condensation will collect.
5. When the mass has cooled to a temperature of 30-35 degrees, mix it with softened butter and condensed milk. With the help of a mixer, bring the Napoleon cake cream to an airy state, remembering to add 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).

Recipe: Cream for Napoleon cake with sour cream

Butter in Napoleon cream can be replaced with high-fat sour cream, this product has a more delicate texture.

Do not forget that sour cream needs to be whipped into a lush foam after cooling it well.

Ingredients:

300 g of condensed milk; 500 g of fat sour cream; teaspoon of lemon juice; vanilla extract - to taste.

Progress:

1. 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 several minutes. Don't run the mixer too long or the sour cream will begin to separate into butter and whey.
2. The next step is to add condensed milk. Do not stop whipping the mass so that its consistency remains lush and tender.
3. Pour in 5 ml of lemon juice and vanilla extract, this will help make the cream on the cake not so sugary-sweet and give it a pleasant aroma.
4. After you layer the cakes for Napoleon with cream and stack them in a pile, do not rush to divide the Napoleon cake into portioned pieces.
5. It takes time to soak, and it is best if the cake spends the whole night on the refrigerator shelf.

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; a glass of powdered sugar; six yolks and a glass of condensed milk.

Step by step preparation:

1. Heat whole milk in a saucepan.
2. Bring the butter to room temperature, it should soften.
3. Place the yolks in a bowl and beat with a whisk until smooth. Then pour in the powdered sugar and continue beating until the mass changes color towards whitening (as in the photo).
4. Pour the yolks into hot milk, put the dishes on the fire. Stir the custard on the cake all the time with a whisk so that it does not curl and burn. When the consistency becomes thick and begins to boil, remove the saucepan from the stove.
5. Leave the custard mixture to cool, covering with cling film, and in the meantime, beat the soft butter with condensed milk.
6. Combine the lush mass that turned out when whipping with the custard mixture. Beat everything again with a mixer.
7. With cream with condensed milk and sour cream, you will perfectly soak the Napoleon cake layers. As a result, you get a delicate dessert that melts in your mouth.
8. For flavoring, you can use various extracts or vanilla sugar.

Happy tea drinking and success in the culinary field!

My video recipe

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.

Despite the variety of sweet products in supermarkets, we are still looking for new recipes for making delicious desserts on our own. After all, nothing can compare with a homemade cake or a delicious pudding made by experienced hands. So, for example, everyone "Napoleon" is a classic delicacy that is liked by both small and large.

However, many housewives do not know which cream to use for Napoleon. The recipe will be described in today's article (and not even one). First, let's prepare the cake itself. Many cookbooks say that this pastry is created exclusively from puff pastry, you can refute this statement by preparing an equally tasty and crumbly dough in a different way.

A new way to prepare dough for "Napoleon". Cream recipe number 1

For cakes you will need:

• 200 grams of butter;
• egg;
• sour cream (50 g);
• granulated sugar (to taste);
• some salt;
• flour (500 g).

Chop butter with sifted flour with a knife (you can use a grater) until crumbs form. We make it in the likeness of a volcano crater and pour in an egg beaten with sugar, sour cream and salt. Knead the dough, add flour if necessary. Divide the mass into balls according to the number of cakes and leave in the refrigerator for 2 hours.

During this time we will do for "Napoleon". The recipe is simple, you just need to follow all the rules to make it thick and uniform.

Components:

• sugar (100 g);
• milk (500 ml);
• vanillin (1 g);
• butter (200 g);
• sifted flour (20 g).

We take about 100 ml of milk and carefully rub the flour in it. We put the rest of the milk on the fire and let it boil, then add vanillin with sugar. Reduce the heat and, without ceasing to stir, pour in a mixture of flour and milk in a very thin stream. We constantly mix the mass until it takes on the consistency of sour cream.

When the mass has cooled, beat it in a blender with softened butter. Here's how to make a cream for "Napoleon" without unnecessary hassle and expense. Roll out the chilled dough and place in the oven. We coat each cake with a custard sweet mass and let the cake brew for 4 hours.

Butter cream for "Napoleon": the recipe for the second

Products:

• powdered sugar (100 g);
• boiled water (50 ml);
• gelatin (15 g);
• 33% cream (500 ml).

We soak the gelatin in cold water until it swells, then we send it to the microwave for half a minute so that all the grains dissolve (you can’t boil it).

Chilled into a thick mass, then add powder and warm gelatin in small portions (without stopping whipping). We bring the mass to a homogeneous lush consistency. It turns out an exquisite and very delicate cream for the Napoleon cake. The recipe is quite simple. The cream can be frozen - and it will turn out. And you can use it as a dessert, sprinkled with chocolate on top or watered with honey.

Easy for "Napoleon", recipe three

Compound:

• cream or sour cream (300 g);
• classic yogurt (500 g);
• fruit liqueur (20 ml);
• gelatin (15 g);
• water (50 g);
• lemon juice (5 g).

We steam the gelatin (the method is described above) and carefully pour it into the yogurt - beat with a blender. We combine the finished mixture with whipped cream and liquor, add lemon juice and work a little more with a blender. We cool the resulting cream and grease the cakes with it. Light, airy and low-calorie dessert - you will lick your fingers! It will soak the cake and make it even tastier and juicier.