Custard is a simple, quick recipe for Napoleon. Classic custard recipe for Napoleon

Every housewife has ever baked this marvelous and incredibly delicious cake. It has been familiar to everyone since the Soviet era. Many people remember its unforgettable taste from childhood. Nowadays, it continues to enjoy the same success in families who are not averse to enjoying this amazing pastry.

Napoleon is an excellent solution not only for a festive tea party, but also for a regular meal. It is quite high in calories, but incredibly tender and tasty. It's not difficult to prepare. The highlight of this confectionery product can be called custard cream.

Custard for Napoleon cake is the main component of baking. Thanks to him, the taste becomes incredibly sweet and satisfying. It is also used in various types of cakes, puff pastries, baked nuts and other types of sweets.

Custard recipes

This article will benefit those who do not yet know how to cook custard, because all production methods are described in detail here. Even a beginner can do everything correctly and flawlessly if he follows all the instructions given.

Classic recipe

The classic cream recipe is quite simple and widely available. To prepare it you just need:

1 liter of milk of any fat content;
Powdered sugar or granulated sugar (140-160 grams);
Yolk (3-4 pcs.);
Flour (40-55 grams);
Vanillin.

Cooking step:

1. First of all, you need to boil the milk over medium heat.
2. In a separate bowl, mix the yolks with powdered sugar, and then add vanilla.
3. Beat this mixture with a mixer until the powdered sugar is completely dissolved, then gradually add flour. The consistency should be fluffy and without lumps.
4. The next step is to add boiled milk to the egg mixture. After combining the mixture with milk, place on low heat and stir constantly. After some time, the liquid will begin to become thick.

Custard for Napoleon

The custard recipe for Napoleon is easy to prepare and can be prepared at home. Many people think that Napoleon prepared at home will not be as tasty as store-bought, so they continue to do nothing, buying it in stores, supermarkets and other retail establishments. However, this is a misconception. This is mainly the opinion of those who have not even tried to prepare this masterpiece. Baking the cakes won’t take much time, and the cream can be prepared according to these instructions:

• Milk (400 ml);
• Flour (65 grams);
• Butter (235 grams);
• Vanillin (2-3 grams);
• Granulated sugar (325 grams).

Cooking step:

1. Combine half the specified amount of milk at room temperature with flour. Then beat with a mixer or whisk.
2. Bring the other half of the milk to a boil over medium heat, stirring constantly.
3. The next step is to add the mixture with flour and vanilla to the boiling milk. When the thickening becomes noticeable, you will need to remove from the heat and leave to cool.
4. After this, you need to beat the butter with granulated sugar and add it to the cream.

Custard with condensed milk

Napoleon cream with condensed milk is made quite quickly. It perfectly soaks the cakes, making the cake even tastier and more appetizing. To prepare it you will need:

• Milk (255 ml);
• Granulated sugar (30 grams);
• Flour (55 grams);
• Condensed milk (450 grams);
• Heavy cream (210 ml);
• Vanillin.

Cooking step:

1. Take 75 ml of milk and combine it with flour.
2. Whisk thoroughly to obtain a homogeneous mass.
3. Dissolve the sugar in the remaining milk and simmer over low heat.
4. Then add the flour mixture and bring to a boil, stirring. This procedure can be performed in a water bath.
5. Remove from heat and add condensed milk when cool.
6. Separately, whip the cream to the stiffest peaks and also add to the cream.

This Napoleon custard is light and airy. Everyone who tries to make it will be completely delighted.

Caramel custard

Here you will need boiled condensed milk. It will give the cream an unforgettable aroma and a unique rich taste. To prepare you will need:

• Boiled condensed milk (500 grams);
• Vanilla;
• Starch (400 grams);
• Milk (500 ml);
• Cream (300 grams);
• Chicken egg (2 pcs.)

Cooking step:

1. You need to beat the eggs, then add starch and vanillin.
2. Heat the milk and pour into the egg mixture.
3. Then pour into a thick-bottomed saucepan and place over low heat, stirring constantly.
4. Once cooled, add boiled condensed milk.
5. Whip the cream in another bowl and then add it to the cream.

In this article, everyone can choose an interesting and tasty custard recipe for themselves. After all, how to make custard is described in the smallest details, thanks to which even the most inexperienced beginner will be able to please loved ones with his culinary masterpiece.

There are many recipes for this delicacy. Some people make cream with water, while others like it with milk. By experimenting, you can choose the most suitable and rational cooking method for yourself.

I recently wrote about a recipe (not the classic version!). And I thought, why isn’t there actually a traditional Napoleon recipe on my culinary blog?

That same legendary recipe from Soviet times, which was passed from hand to hand, carefully recorded in culinary notebooks, and in some regions was even a kind of “trade secret” - after all, some housewives baked it to order. And they were in no hurry to share the recipe...

The only way I can explain this omission on my part is that my blog is very young. I'm just starting to fill it with recipes. And first places, of course, should be given to the classics. And it is impossible to imagine anything more classic in the culinary theme than a detailed recipe for Napoleon cake. So, it’s decided, today’s article is entirely devoted to the traditional, classic “Napoleon”!

The main “secret” of Napoleon cake, prepared at home

I’ll immediately tell you the “secret secret” of this delicious cake: “Citizens, don’t skimp on food!” Well, everything is right according to the old Jewish joke - “My children, do not skimp on the tea leaves!”

After all, what does a thrifty housewife usually save on? It says “butter” in the recipe, yeah, so let’s use margarine! It says “add 2 tablespoons of cognac” - replace it with vodka…. Well, you don’t have to add vodka at all, and it will do without it...

But for a real classic Napoleon, these ingredients are very important. It is indeed cheaper to replace butter with margarine, but the taste will be different. Vodka must be added to the dough - for better “layering”, and cognac in the cream - for the subtlety of taste and aroma. Then Napoleon will turn out deliciously delicious, just like in old Soviet times!

Another feature of this recipe is if you use not one type of cream, but two- the cake will turn out especially tender! But I’ll write about this in detail below in a step-by-step recipe.

To summarize:

Products and recipe composition

For the test:

• 5 cups flour
• 300 grams butter
• 1 egg
• half a glass of sour cream
• half a glass of water
• 2 tablespoons vodka
• a third of a teaspoon of salt

For custard cream:

• 3 eggs
• liter of milk
• 3-4 tablespoons flour
• 1 cup of sugar
• 200 gr. butter
• 2 tablespoons cognac
• 1 packet of vanillin

For sour cream:

• full-fat sour cream (30%) - 1.5 -2 cups
• 1 cup sugar (better crushed into powder)

Preparing the dough for the cakes.

I must admit that I still hid one of the secrets of the classical Napoleon from you! We are talking about the method of preparing the dough.

For example, I remember very well how my mother prepared puff pastry, including for Napoleon cake. This didn’t happen often; my mother was always away at work. And when we asked her to make “this delicious layer cake” again, she said that there was a lot of fuss with it, and a lot of time was spent on the dough. Therefore, they did it only on major holidays.

So, the dough was made by numerous rolling out, when a piece of butter was added to the base, cooled in the refrigerator, everything was wrapped in an envelope and rolled out again, and again put in the cold, repeating this procedure several times….

This is an option I will not consider here. The dough for Napoleon, which I suggest you make, is much easier to make, requires less time, but nevertheless, the result will be just as wonderful and tasty! It was this recipe that was recorded by many housewives of that time as a quick and fail-safe version of the classic Napoleon cake.

I will show you how to make “butter crumbs” from a mixture of flour and butter in a blender (chopper), but you can do this procedure the old fashioned way - by chopping the pieces of butter with flour with an ordinary knife, as finely as possible. And then you can also rub the lumps with your hands. Just do this quickly so that the butter does not become too soft and melt on your hands.

First, lightly chop large pieces of cold butter by hand directly on the plate.

Then add the oil to the chopper bowl.

On top - all the flour, it is advisable to first sift it through a sieve. Run at high speed until fine, fine crumbs form.

This is the kind of crumb we should end up with.

In another container, mix the crumbs with the remaining ingredients - sour cream, water, egg, vodka and salt.

We form a bun from the dough. You need to knead the dough quite quickly, all for the same reason - the butter should remain cold in its composition, not melted. When the dough does not stick to your hands and the table, the consistency we need has been achieved. Cover our bun with a napkin and leave to settle for half an hour.

After half an hour, put it in the refrigerator for another 1 hour, but first wrap it in film. By the way, now is the time to start preparing the cream so as not to waste this hour.

After an hour we take it out, you can knead it a little more. And we divide by the number of koloboks that we need to get the same number of cakes. There are 9 pieces in the photo, but they can be divided into 12 or 15 parts.

Cover them again with film and put them in the cold. We will take one small kolobok from there and roll it into cakes.

You can cut the rolled out cake into shape (for example, by attaching a plate or a circle stencil) right away. You can just mark the cutting without removing the excess - we can easily remove it after baking.

I usually roll out such thin cakes directly on parchment to make it easier to transfer to a sheet. But if you need to transfer the thinly rolled dough onto a baking sheet from the table, roll it onto a rolling pin, transfer it to a sheet and roll it back. Very simple.

Place in a hot oven for 3-5 minutes. The shortbreads should reach a light, golden hue; there is no need to overcook them. They have set a little, have browned a little - you can take them out. The oven is heated to about 180-200 degrees. We bake on parchment - this makes it easier to remove the cakes from the sheet.

If you “pierce” our cake well with a fork in many places, no large bubbles or swellings will form, the cakes will look very smooth and neat. But I love it more when the dough puffs up during baking, because then additional “layered” places form in these places, and the more layered, the tastier our future Napoleon will be! Well, like in this photo -

The trimmings are also baked and stored separately until better times. In better times we will make crumbs out of them for topping.

Prepare the custard.

It is convenient to make the cream while the dough rests in the cold. We have a whole hour of time - we can do everything!

Place part of the milk (2/3 liters) to warm in a saucepan on the fire. Mix the rest of the milk with a mixer or whisk with eggs, sugar and vanilla into a thick foam. Add flour and cognac and beat.

Add our cream base in a thin stream to the pan with already hot milk, continuing intensive stirring continuously. We need to cook our cream until it thickens, but we should not allow bubbles that indicate boiling. And, of course, make sure that the cream does not burn to the bottom of the pan - the taste will immediately deteriorate. If you don’t have a lot of experience in this matter, it’s better to put everything in a water bath and steam the cream - this way it’s easier for us to control the temperature and there’s less chance of spoiling something.

Cool the cream. On the contrary, take out the butter to soften at room temperature.

Now you need to connect them together. Someone begins to beat the butter into a fluffy mass and gradually adds the custard base one spoon at a time. Some people simply whisk everything at once in one container. I don’t see a fundamental difference here - given the presence of modern “beating” equipment in the form of mixers, blenders, etc. - everything is whipped up with a bang!

However, maybe you have a different opinion and there is some special way of whipping cream that gives amazing results - share it in the comments to this article!

We are preparing the second type of cream for delicious Napoleon - Sour cream

There are no special secrets here, except for one thing - sour cream must be natural and high in fat content, at least 25, and preferably 30%. If you don’t have such sour cream, there are two options: the first is simple and quick. And the second one is slow, but correct :)

1. We take a “Thickener for sour cream” (for cream, just a thickener - whatever you can find in your stores) - and do everything according to the instructions on the package.
2. We take regular sour cream - double the volume, and place it in thick gauze for several hours, preferably overnight, hanging it over a water container (or place the sour cream in a shallow colander). The point is that, under its own weight, the sour cream squeezes out all the excess water from its depths (and how does it get there, I wonder?!) and we end up with thick, real sour cream, from which you can whip up a high-quality thick cream.

It is better to use powdered sugar as sugar, but this is not important. Pour sugar into sour cream and beat until thick. There will be a short period when the sour cream will thin out a little, but keep whisking and it will thicken to the desired consistency.

Assembling and decorating the Napoleon cake

The most enjoyable moment of making cakes is assembling, frosting, decorating!

Why did we make 2 types of cream? For better taste, of course!

• So, put a dry cake layer and coat it with custard butter cream on top.
• Place the second cake layer and coat it again in the same way.
• First coat the third cake with sour cream and then top it with custard.
• We repeat this, greasing every third cake with additional sour cream, whipped with sugar, until the ingredients run out.
• We don’t smear the last layer with anything yet - we leave our cake to sit for half an hour or an hour. During this time, the cakes will be soaked and become very tasty and moderately soft.
• Now wrap the cake with film on the sides and place a clean board (something flat) on top and lightly press the layers down. Place a small (about 1 kg) weight on the board and put it in the refrigerator for several hours, preferably overnight.

And in the morning we will decorate our soaked and brewed cake for the final time:

Lubricate the top layer with the remaining cream (any cream, you can use two at once) and coat the sides.
Cover the sides and top of the cake with crumbs. I hope you didn’t throw away our scraps, but air-dried them and ground them into fine crumbs?

Well, our magnificent Napoleon is ready to eat!

I saw many options online for decorating this cake with different fruits, berries, etc. , but for some reason I really like the traditional, classic look of this cake - you can immediately see that it’s a real, “Soviet” Napoleon - you can’t confuse it with anything!

Napoleon cake made from ready-made puff pastry with condensed milk cream

Now let's look at the “high-speed” method of making Napoleon cake. Fast as possible. It’s faster to just buy a ready-made cake in the store, but that’s not our goal!

It happens that guests are expected in the evening. Or the children suddenly wanted a cake “right now” and certainly - made by their mother... There are different situations, but there is only one way out - to have a supply of the necessary products at home and 20-30 minutes of free time. And a good mood, of course! Without it, there’s basically nothing to do in the kitchen :)

So, we will need 2 packages of ready-made frozen puff pastry, either yeast or not, it makes no difference.

We put them out of the package onto 2 pieces of parchment at once and leave them in this form to defrost. We get 2 rectangles of finished puff pastry per sheet.

While the dough comes to room temperature, we have time to make the cream.

Making cream from condensed milk (condensed milk)

The quickest cream that everyone knows and loves is butter whipped with condensed milk.

Sometimes they write about 150 grams of butter and 350 grams of condensed milk... Why such complexity? Who will measure these grams when it comes to delicious cream?!

I just take a pack of good (82.5% fat) butter and one standard can of condensed milk. I think this is the most convenient and delicious proportion for cream!

To improve the taste, you can add a packet of vanillin and a couple of spoons of cognac - the aroma will be very memorable. But even banal condensed milk with butter, simply whipped into a nice smooth cream, will perfectly set off our Napoleon from ready-made puff pastry.

Cut the butter into cubes and keep at room temperature until softened. We begin to beat, gradually adding condensed milk and vanillin with cognac (if you decide on this option), spoon by spoon.

Our task is to obtain a uniform, thick, smooth mass, which will be our delicious and fastest cream for soaking and decorating the cake.

The cream is ready. The dough has defrosted, softened and even slightly “swollen” - it’s time to bake it.

Preheat the oven to standard 180 degrees and place a sheet of dough in it. We will need 10-15 minutes for one portion of cakes. But make sure that they are not overcooked and have a beautiful golden hue.

Now we need to “get” crumbs to decorate Napoleon. We lightly trim the edges of our puff plates - we will get crumbs and even out the edges of the cake. You also need to cut - remove the top baked crust from each cake. This will give us both material for sprinkling and soften the finished layers.

This is the semi-finished product we got.

Now coat each layer with cream.

If necessary, dry the cut crusts in air or in the oven and grind them into crumbs.

Sprinkle the sides and top of the cake with crumbs. Here he is ready!

Of course, he still needs to be given time to soak in the cream - at least 3 hours, but this is already the problem of those waiting for something delicious, and we are free and can do whatever our heart desires. We have already fulfilled our duty to the hungry family :)

It will take us 20-30 minutes to do everything about everything! And this is together with the preparation of the cream. A good, quick option for preparing Napoleon for those who don’t want to spend half a day in the kitchen.

Quick Napoleon cake in a frying pan - step-by-step recipe with photos

Let's look at another “non-classic” version of Napoleon cake, cooked in a frying pan. It sounds rather dubious, but, oddly enough, the taste is quite decent!

If you are in a place where you don’t have an oven (maybe you were drawn to nature and decided to celebrate the New Year at the dacha) - you will certainly impress your guests with a freshly prepared Napoleon! In a frying pan! Fantastic…

I won’t analyze the cream - take any of the above. I came across another version of cream for Napoleon - condensed milk is added to the custard with butter... I don’t know, I’ve never made this before.. Do you think this is a suitable option? Please write who made this cream and share your impressions!

But let’s look at the dough for cooking in a frying pan step by step, or rather, from photographs. It's easier.

For this test option we will prepare:

• 1 pack of butter 190-200 gr. (or creamy margarine)
• 3 cups flour
• 2 eggs
• 50 ml very cold water
• 1/2 teaspoon of baking soda, slaked with vinegar (or baking powder - 0.5 sachet)

Some housewives are generally against soda in this recipe, they believe that it spoils the taste. If you put not 2 eggs, but 2-3 yolks, then they will serve as a good softener for the dough and may well replace soda.

Grate the butter on a coarse grater and sprinkle with flour. Mix everything quickly with your hands, grinding the butter with flour until it becomes buttery crumbs.

We extinguish the soda with 6% vinegar (or add baking powder for the dough), mix ice water with the egg and add it all to the crumbs. Quickly knead our dough into a large bun. As soon as the dough stops sticking to your hands, divide it into small koloboks (the size depends on the size of your frying pan in which we will bake the cakes, but you can see the approximate size in the photo). We pack the buns in film or bags (to prevent airing) and place them in the refrigerator for 1 hour.

We take out one bun at a time and immediately quickly roll it into a thin layer.

This is such a thickness that your hand can be seen through. This is approximately 1 mm thick dough.

The lid from our frying pan will give us the desired diameter for the cake. Press the dough with a lid.

We remove the excess scraps and then make another cake out of them.

We prick our dough layer with a fork so that it does not bubble too much.

Place in a dry, hot frying pan (no oil!).

The cakes are prepared in a frying pan very quickly - literally 1 minute on one side. And quickly turn it over.

We make all the shortcakes one by one. While one is baking, roll out the other. Let cool. We roll the scraps into a common lump and also roll them out into cakes.

We coat our “Frying Pan Napoleon” with cream. Everything is as usual, layer by layer. Leave 3 shortcakes for topping - dry and chop into crumbs.

The main thing that needs to be observed is the soaking time for the cake - at least 3-4 hours, and preferably overnight. The longer it sits in the refrigerator, the better it will soak in and the tastier, more tender and softer it will be.

PS. By the way, I compared dough in a frying pan made from margarine and made from butter. Where I got the butter, the cakes were softer and more tender, well, that’s how it seemed to me. I didn’t have time to ask my family members - they scooped everything up in an instant! In my opinion, some people don’t even care how much time and effort you put into this cake - as long as it’s sweet :)

It’s hard to imagine how many variations of the famous “Napoleon” you can find. Sometimes no one even remembers the 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 high quality oil so that it does not contain various impurities. It is not one of the cheapest products, but if you choose a good product, you will not regret it.

Of course, food freshness 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 is 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

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 saucepan in a bowl of cold water or, when 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:

1. Heat the milk in a separate saucepan; it should be hot, but it is not advisable for it to boil;
2. Mix eggs and starch in a bowl. There should be no lumps;
3. 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;
4. When the cream becomes thick, remove it from the heat and allow time to cool;
5. Mix the already cooled mass with boiled condensed milk;
6. In a separate container, beat the chilled cream with powdered sugar to standing peaks;
7. Place some of the cream into the cream with condensed milk and mix with gentle movements;
8. Then add this mixture to the rest of the cream and mix everything again. The result should be a cream-colored 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, preferring a tin can or glass.

Let's prepare cream with yogurt and honey

For all those who prefer unexpected solutions and a creative approach, there is a special yogurt-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:

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

1. Remove the butter to let it melt at room temperature;
2. When it becomes soft, beat it with vanilla and sugar;
3. In a separate saucepan, mix flour and milk so that no lumps form;
4. Peel the banana and cut it into cubes;
5. 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;
6. At this time, the cottage cheese needs to be rubbed through a sieve;
7. 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:

1. First you need to mix sugar and egg. The mass should be homogeneous;
2. Then add flour and mix again until the consistency is the same;
3. Pour in sour cream and stir;
4. Place the saucepan in a water bath. Stir without stopping. The mass should thicken;
5. When it is ready, you should add a piece of butter weighing 50 g and mix well again, set aside to cool;
6. In a separate container, beat the remaining amount of butter until a fluffy mass is formed. The oil should be at room temperature;
7. Add the cold sour cream mass, two tablespoons at a time, 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 in both the method of preparation and the ingredients, they all have common preparation features. Knowing these little tricks, any cream will turn out right the first time.

1. 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;
2. 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;
3. 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;
4. For better consistency of the cream during cooking over a fire, it is better to use dishes with a thick bottom;
5. 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!

Every housewife loves to pamper her household with delicious, delicious and unusual pastries. Today, the cake can be considered a classic dessert, which is prepared not only on holidays. There are many different recipes, but everyone’s favorite has been the classic Napoleon cake with custard for several decades in a row. As you know, its basis is made of puff pastry cakes, but it is the cream that gives this pastry its special taste. Today we will talk about how to prepare the most delicious and delicate custard for Napoleon.

Delicious Napoleon cake with custard: the best recipe for delicious filling

Many housewives prefer to grease Napoleon cakes with classic custard. This is the taste of everyone’s favorite cake that we have known since childhood. The traditional recipe, which is used by experienced confectioners, is very complex, and its preparation requires a lot of effort and time. However, modern housewives have simplified the custard recipe a little, so it can be prepared faster. And the taste is no different from the classic cream, which requires careful kneading and infusion.

• milk (with a fat content of at least 2.5%) – 0.5 l;
• granulated sugar – 200 g;
• chicken eggs – 4-5 pcs.;
• vanilla sugar (vanilla essence) – 5-10 g;
• premium flour – 40-50 g.

Preparation:

1. Classic custard is actually quite simple to make. At home, you can cook cream, which will taste no different from the filling prepared by experienced confectioners.
2. Take a separate deep bowl and beat the eggs into it.
3. Add granulated sugar to the eggs and mix everything well. You can use a mixer for this. A small foam should form on the egg-sugar mixture.
4. Add the required amount of flour, vanilla sugar to the resulting sugar-egg mass and mix everything well.
5. Then you need to add milk to this mass. It is best to use chilled milk. There is no need to preheat it.
6. After you have mixed the egg-sugar mixture with the milk, place the bowl on the stove over medium heat.
7. Be sure to bring the cream to a boil and do not forget to stir constantly.
8. If you want the cream to be thicker, then after boiling, continue to cook it for about 7-10 minutes. Watch the consistency: when the cream thickens, remove it from the heat.
9. Let the cream brew and cool it to a temperature of approximately 50°.
10. This is how easy it is to make classic custard. After cooling, grease the cakes with cream.

How to prepare vanilla custard for Napoleon cake?

As already mentioned, the number of simplified and very tasty custard recipes is increasing every day. Housewives come up with various options for preparing the famous classic cream. Let's look at how to make Napoleon custard with a hint of vanilla.

• butter (softened) – 250 g;
• powdered sugar – 250-300 g;
• flour – 40 g;
• vanillin.

Preparation:

1. Take two separate bowls and pour milk into both. Divide the total portion into equal parts.
2. Add the required amount of flour to one container with milk, and vanilla sugar to the other.
3. Mix each mixture thoroughly separately. It is best to use a mixer or blender.
4. Then take milk mixed with vanilla sugar and place it on the stove.
5. When the mixture begins to boil, pour in the second part of the milk. Remember to constantly stir the custard as it cooks.
6. After the cream has thickened thoroughly, remove it from the stove and let it cool slightly.
7. Meanwhile, you need to slightly soften the butter.
8. In a separate bowl, mix the butter and prepared powdered sugar. Everything needs to be beaten thoroughly using a whisk or mixer.
9. Add the prepared mass to the cooled milk mixture and beat thoroughly.
10. You can grease the Napoleon cake layers with the prepared custard.

Recipe for the most delicate custard cream with a creamy taste

To frost the Napoleon cakes, you can make buttercream. It is prepared very simply and quite quickly.

• chicken eggs (yolks) – 3 pcs.;
• milk of any fat content – ​​300 ml;
• granulated sugar - ½ tbsp.;
• flour – 2 tbsp. l.;
• butter – 200 g.

Preparation:

1. Separate the yolks from the eggs and place them in a separate bowl.
2. Add granulated sugar to the yolks and mix everything well. You should get a homogeneous mass with a slight foam on the surface.
3. Sift the flour and add it to this mixture. Gradually stirring the egg-sugar mixture, pour in 185 ml of cooled milk in a thin stream.
4. Pour the rest of the milk into a deep bowl and place over medium heat. While the milk is boiling, you need to add the pre-whipped mixture to it. Don't forget to stir the cream constantly, otherwise it may burn or turn out uneven.
5. Once the entire mixture thickens slightly and boils, remove it from the stove and cool.
6. When the cream has cooled to approximately 40°, add melted or slightly softened butter to it. Mix everything well.
7. The creamy custard is ready.

How to prepare custard cream with the addition of condensed milk?

If you like condensed milk, then you should definitely try making cream with it. The taste of the cream is very delicate and refined. Your household will definitely like this layer in the cake.

• milk – 250 ml;
• granulated sugar – 2 tsp;
• softened butter – 100 g;
• premium flour – 2 tsp;
• condensed milk – 200 ml;
• vanilla sugar or essence.

Preparation:

1. Take a separate bowl and pour milk into it, add sifted flour and granulated sugar.
2. Mix all ingredients thoroughly.
3. Place the whipped mixture on the stove and bring to a boil over medium heat.
4. Don't forget to stir the cream constantly so it doesn't burn.
5. When the mixture has cooled to about 40°, add well-softened butter to it.
6. Beat all ingredients using a mixer or blender.
7. Then add condensed milk and vanilla sugar and mix everything thoroughly again.
8. Custard with the addition of condensed milk is ready for use.

Napoleon with custard: recipe with photo

The taste of the cake as a whole depends not only on the prepared cream, but also on the cake layers. You can purchase puff pastry blanks at the store and use them for the cake. But if you want to surprise your household with homemade baked goods, then try baking Napoleon puff pastry with custard. In this recipe we will look in detail at the method of preparing the cakes. To prepare the cream, you can use any of the recipes described above.

• butter;
• table vinegar - 1 tbsp. l.;
• premium flour – 225 g;
• cold water – 150 ml.

Preparation:

1. Take the flour and sift it thoroughly. Then pour the sifted flour into a deep container.
2. Make a small well in the flour in the middle and pour water and vinegar into it.
3. Then start kneading the dough. Place the mixture on the table and knead until the dough becomes elastic. You need to knead the puff pastry for a very long time so that it turns out airy and does not tear when rolling.
4. Then roll out the dough into a rectangle and place a stick of butter in the center.
5. Cover the butter with the dough and continue rolling. The rectangle should increase in size by about 3 times.
6. After this, fold the dough again in three layers and put it in the refrigerator for about 30 minutes.
7. Then repeat all the steps three times, starting with laying out the butter and rolling out the cake.
8. The resulting dough must be cut into two equal parts and rolled into layers in accordance with the size of the baking sheet.
9. Place a layer of dough on a baking sheet and lightly pierce it with a fork at different edges.
10. Bake the cake in the oven at a temperature threshold of 220° for about 20 minutes.
11. Make the required number of cake layers depending on the desired height of the Napoleon cake.
12. Grease the baked cakes thoroughly with the prepared custard.

To make the cake very tasty and exquisite, use the advice of experienced confectioners:

• knead the puff pastry thoroughly;
• you can purchase ready-made layers of puff pastry;
• prepare the custard according to the rules, stirring it thoroughly until the desired consistency is obtained;
• decorate the cake with nuts, dried fruits, fruits, sprinkles, ground cakes, etc.

Pamper your household and bake a delicious Napoleon, loved by everyone since childhood. And the following custard recipes will help you create a truly confectionery masterpiece. Cook with pleasure!

Calories: Not specified
Cooking time: Not indicated

Over many years of culinary practice in my kitchen at home, I realized that classic custard is such a delicious cream that without it many desserts would not exist. I know a large number of cakes that are smeared with custard, so if you are a lover of desserts, then prepare a delicate and velvety custard that tastes very pleasant, not too sweet, not too cloying. For the perfect dessert, custard is perfect. It can be used as a filling for muffins, airy eclairs and even donuts. Making custard is not very difficult; you don’t need to be a skilled pastry chef to cook and cook delicious real custard according to the classic recipe. For example, I use this cream for Napoleon, so on holidays I often bake puff pastries and coat them with custard. The cake comes out very soft, moist, and all my household simply adore Napoleon with custard.




- 250 grams of milk,
- 180 grams of granulated sugar,
- 2 tables. l. wheat flour,
- 1 pinch of salt,
- 1 chicken egg,
- 200 grams of natural butter.

Recipe with photos step by step:

For the cream, I immediately take the container in which I will cook the cream. I have a stainless steel container, it is convenient to cook the cream in it, and the mixture does not stick to the bottom. I mix flour, granulated sugar, a drop of salt, literally a small pinch in order to achieve a balanced taste, and one chicken egg in a bowl. Stir until you get a mass without lumps. It’s convenient to immediately take a whisk.




I pour in cold milk little by little. First, I stir the third part with a whisk, then add another 2/3 of the milk and finally the rest.




I put the cream on the fire to cook. I cook over low heat, stirring constantly and not leaving the stove. After 5-7 minutes the cream will become thicker. When the cream starts to puff, I immediately remove it from the heat.




I let the cream cool to room temperature, then put the butter in it, which I have already reached room temperature. Beat the cream with a whisk or mixer until it becomes velvety and thick.






Use the cream as directed. I use it for cakes, and if there is some cream left over, I just use it to spread on toast for breakfast in the morning. It also turns out delicious if you make it