Custard for "Napoleon": recipes with photos. Classic Napoleonic Custard Recipe

• chicken eggs - 4 pcs.;
• wheat flour - 4 tbsp. spoons;
• milk - 1 l;
• sugar - 500 g;
• butter - 500 g.

Cooking process:

If you are preparing a cream according to the described recipe, then use only high-quality and nutritious products for it. Not spread or margarine, but butter; not egg powder and milk powder, but eggs and natural milk.

Break chicken eggs into a bowl and add sifted wheat flour to them. These two ingredients must be mixed until smooth. When mixing these components, there are often lumps, an excellent and quick solution would be to use special attachments for an immersion blender with a knife.

Boil the milk in a saucepan and dissolve all the granulated sugar in it.

Pour the egg-flour mixture into the sweet milk in a thin stream, while we do not stop stirring the mass.

Cook the cream on the quietest fire until thickened. Then remove the saucepan from the heat, cool to room temperature.

We spread the pre-softened butter in a large container, in which we will knead the cream in the future, beat with a whisk or mixer until smooth.

Add the cooled cream to the butter in small portions and begin to intensively mix the whole mass with a whisk.

Here you can use a mixer and work at a slow speed. In several stages, mix the custard with the butter, but not vice versa.

Lubricate the cake layers with the resulting cream or use it for filling or buns. The cream is good not only in Napoleon, it will go well with honey, sour cream and biscuit cakes.

You will certainly be pleased that the taste of the cream is excellent!

If the process does not tire you at all, tune in to cooking homemade Napoleon with many thin layers. I will definitely share my crown recipe in the next issue, subscribe to the mailing list of new recipes from our notebook!

The French claim that the dessert was invented by a culinary specialist who lived at the court of Bonaparte himself. He dreamed of becoming a better chef. And he went to the trick: he bought a traditional festive French pie, cut it along the cakes, smeared it with cream with jam and cream. And to flatter his emperor, he named the dessert after him. Of course, all the adherents of Bonaparte and he himself appreciated the delicacy.

According to another legend, the author of the dessert is the emperor himself. Allegedly, the wife was jealous of the emperor for a pretty young lady-in-waiting. To distract Josephine (who, it should be said, was very fond of sweets) from sad thoughts, Bonaparte invited her to enjoy a dessert of his own invention. And on the go he came up with a recipe that was tested in practice, the result was a delicious cake, which was named after its inventor.

In Russia, for the first time, a delicacy was prepared in memory of the expulsion of Napoleon's troops and was made in the form of triangular cakes, reminiscent of the emperor's cocked hat.

This is such an interesting and delicious story!

Sincerely, Anyuta.

Each classic dessert has its own specific cream. Sacher cake is impossible without chocolate icing, Opera without ganache, Elizabeth cake is made with condensed milk, well, if you decide to bake the namesake of the French emperor, get ready to make custard for Napoleon. The good news: although there is a classic recipe, you can use your imagination, change the ingredients a little, simplify, or vice versa, complicate the preparation, and make something new. Thus, the taste of the cake will be different every time. In addition, by changing the recipe of the cream, you can reduce the calorie content of the dessert. Finally, a new recipe will help you out if you are used to cooking Napoleon, say, with condensed milk, but today there is none in the refrigerator.

Introducing the most win-win custard options for our favorite cake

The easiest option

Prepare the Ingredients

• 2 eggs;
• fresh or pasteurized milk - 2 cups;
• sugar - 1 cup (without peas, if you are not a sweet tooth);
• 3 tablespoons of flour (with a slide).

Timing: 10 minutes.
Difficulty: the most simplified recipe.

Cooking method

1. Mix sugar with flour, add egg, grind everything.
2. Pour milk, beat the mixture with a mixer.
3. Put the future cream on the fire, stirring, bring to a boil.
4. Cool down.
5. Whisk the cream again. And you can layer them with cakes.

Classic

Prepare the Ingredients

• 200 g butter (or exactly 1 pack);
• 1 liter of milk of any fat content (but the fatter the milk, the tastier the result will be);
• 2 eggs;
• 3 tablespoons of flour (without peas).

Timing: 10-15 minutes.
Difficulty: easy recipe.

Cooking method

• In order to prepare the classic custard for Napoleon, you need to take a whisk, drive eggs into a saucepan or stewpan, then grind them with sugar and flour.
• Pour in milk. The best option is to add it by spoonful. However, if you do not have time, add it in two or three doses, and change the whisk to a mixer. Your main task is to break all the lumps and create the most homogeneous substance.
• Put the saucepan on the fire (medium or slightly below medium), bring to a boil. You do not need to leave the stove - stir so that your delicious cream does not burn.
• Immediately remove the pan from the stove and set it in a secluded corner to cool. You can place a plate of butter on top of the saucepan, so it softens faster. But be careful: it should not melt!
• Beat the cooled cream, adding a spoonful of oil. When all the oil enters and the cream, and the latter becomes like an air cloud, the cream is ready.

Variant with nuts

Prepare the Ingredients

• 1 glass of sugar (without peas);
• 1 egg;
• 1.5 tablespoons of flour;
• 1 glass of milk (it is important that it is not sour);
• vanilla sugar (about a teaspoon without a slide - however, this is an optional component);
• 2 tablespoons of nuts (for example, walnuts);
• butter - 300 g.

Timing: 20 minutes.
Difficulty: easy recipe.

Cooking method

1. Beat egg with sugar until white foam.
2. Add flour, milk and vanilla.
3. Warm up the mixture over medium heat. Important! It does not need to be brought to a boil. As soon as the mixture begins to boil, this is a signal that it is time to remove it.
4. Lightly fry the nuts in a frying pan (this is not necessary, but the roasted nuts will greatly ennoble the flavor of the cake).
5. Chop nuts. This can be done with a blender (even submersible - the main thing is to choose deep dishes).
6. Meanwhile, the custard mixture has cooled down. It remains to add oil to it (softened to room temperature), as well as nuts. We beat everything with a blender ... Done! By the way, you can take three times as many nuts as the recipe requires - so you can also make a beautiful nut sprinkle on top of Napoleon.

Condensed milk option

Prepare the Ingredients

• 1 glass of milk;
• 2 teaspoons of sugar;
• 2 teaspoons of flour (without peas);
• condensed milk - 200 g (the thicker it is, the better);
• butter - 100 g (room temperature);
• vanilla - on the tip of a knife.

Timing: about 10 minutes.
Difficulty: easy recipe.

Cooking method

Vanilla cream variant

Prepare the Ingredients

• milk - 500 ml;
• sugar - 180 g (that is, about 3/4 faceted glass);
• 1 teaspoon vanilla sugar;
• 3 yolks (they can be replaced with two whole eggs);
• starch - 3 tablespoons without peas (it can be replaced with flour);
• butter - 50 g (softened);
• 35% cream - 150 ml.

Timing: 25 minutes + 5 hours.
Difficulty: medium difficulty recipe.

Cooking method

1. Boil the milk with half of the regular and vanilla sugar.
2. Cool, add the rest of the sugar mixed with starch. Important! Starch is better to use not potato, but corn, plus sift it carefully. After this manipulation, the cream will turn out not only tasty, but also beautiful, that is, without lumps.
3. Bring the milk to a boil again. Let it boil for about two minutes (however, if there was no starch in your kitchen, and you included flour in your recipe, remove the pan from the heat immediately after the appearance of “boiling” bubbles).
4. Add a piece of butter, beat the cream.
5. Tighten the top of the pan with cling film (so that it completely lies on the cream - this way you protect it from the appearance of a dense crust). Let the cream cool, and then hide it in the refrigerator for 4 hours - however, you can keep it in cold confinement for longer, the recipe will not spoil it.
6. Whip cream until frothy (it should be fresh from the fridge).
7. Mix the cream with cream, beat again ... Finally, it's ready!

Congratulations: now you have more than one cream recipe in your arsenal, so you can make a new delicious Napoleon every time.

The variant with condensed milk will especially appeal to those with a sweet tooth, a simplified version of the cream - to all busy hostesses, and the variant with nuts - to lovers of everything new (you must admit, this famous cake is rarely supplemented with walnuts).

Good luck in the kitchen! And let the guests eat all the cakes to the crumbs, and then strictly demand to rewrite the recipe for them!

Whatever modern culinary specialists do not layer what they call Napoleon: condensed milk with butter, boiled condensed milk; custard, sour cream, cottage cheese and even cream with Mascarpone cheese! But he offers and insists on a traditional creamy custard made with milk. How to make the most delicious custard for Napoleon, I will demonstrate in my recipe with step by step photos. This is a real, old classic recipe taken from my grandmother's, Soviet times, notebook.

The composition of this cream is nobly simple:

• milk - 3 cups;
• sugar - 1 cup;
• flour - 2 tbsp. spoons;
• egg - 1 pc.;
• butter - 200-250 gr;
• we take the same flavor as for the test - vanillin.

The amount of oil is determined by its fat content: with a fat content of 72.5%, more is needed, with a fat content of 82.5%, respectively, 200 grams is enough. In the old days, when instead of creamy it was necessary to use a sandwich, it was taken one and a half weight norms, and then it was knocked down with a wooden paddle for quite a long time so that the excess whey went away and the fat content of the product increased.

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

We weigh 200 g of 82.5% fat butter and leave it warm: while the custard cools, the butter should warm up a little and soften. Butter-custard cream for Napoleon cake, which we will make, 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. Whip at low speed first, then at medium speed.

Continuing to beat, we introduce custard into the oil in small portions.

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

Try to cook it yourself and see that it is the most delicious for Napoleon! He's not fat, and he's not cloying. This classic creamy custard is useful not only for the Napoleon cake, but also for layering other homemade ones.

It was called, however, then a little differently - "a thousand layers." And only in the 19th century did it become widespread and have a new name - the French chef Marie-Antoine Karem modernized the recipe. However, why he began to bear the name of a famous commander and emperor is still not known for certain.

Cake "Napoleon" has long taken pride of place in the recipe book of Russian housewives. After all, it is quite simple to cook it, and in taste it is not inferior to the most exquisite desserts. Most of the questions in the preparation of "Napoleon" arise when it comes to cream. Many housewives prefer custard. It is really lighter and more useful than oil. However, it is necessary to take into account a number of nuances in order for the cream to turn out perfect.

RECIPE FOR CUSTOMER FOR CAKE "NAPOLEON"

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

How to make custard for Napoleon cake:
1. Take a pot. Better enamelled. Put sugar, starch into it, add eggs and mix the mass for 1-2 minutes. Then add the cream and put the saucepan on the stove.

2. Constantly stir the mixture with a wooden spatula. Your task is to prevent the cream from boiling. Otherwise, it will collapse and fail. Heat the mixture until it thickens. Then leave the cream to cool.

You can make chocolate custard for Napoleon cake.

CHOCOLATE CUSTER RECIPE FOR NAPOLEON CAKE

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

How to make chocolate custard for Napoleon cake:

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

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

3. Put the saucepan with the cream on a slow fire and stir constantly. Boil until the cream becomes the consistency of thick sour cream. Next, let the mixture cool. After it has cooled to room temperature, add the softened butter to it and beat everything together.

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

RECIPE OF CUSTOMER CREAM FOR "NAPOLEON" CAKE

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

Do you want to cook your favoritecake "Napoleon" in 10 minutes ? Then write downfamous chef's signature recipe !..

How to cook custard sour cream for Napoleon cake:

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

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

3. After you remove the cream from the heat, add vanilla and cool to room temperature. It remains only to add sour cream to the cream (it should be thick).

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

Having decided to bake a Napoleon cake, many people ask themselves the question: “What kind of layer should I prepare for it?”.

The fact is that there may be several options here. Undoubtedly, oil-free custard is best, because it is tasty and does not harm the figure.

The ingredients you need can be found in every kitchen. It is interesting that author's components are sometimes added to the cream for the cake, designed to improve the taste, to make it original.

General principles

The composition of the cream almost always includes whole milk, and the higher its fat content, the better.

For sweetness, granulated sugar, molasses or honey are added, it all depends on your preferences.

Instead of sugar, you can use condensed milk or powdered sugar.

The role of a cream thickener is performed by one of the following components: wheat flour, starch, yolks, melted chocolate.

Choose one of them or combine, the result promises to be excellent.

Products must be mixed in a certain sequence and brewed at high temperature. Sometimes a water bath is built for this, but then you will not be able to quickly achieve the desired result.

Housewives mainly resort to another method, brewing the mass over low heat.

Cream for the cake is considered ready when bubbles appear on its surface, and it begins to thicken little by little.

After cooling, the mass will become even denser, so consider this factor when keeping a saucepan of cream on the stove.

Vanilla Sugar Custard Recipe

Custard mass without oil is suitable for a layer of cakes, filling eclairs. It is also served as an independent dessert, you just need to work on the design.

Yolks and wheat flour act as a thickener, this is enough to get a dense, homogeneous mass.

Ingredients: milk - 0.5 l; 2 tbsp. spoons of white flour; 4 yolks; one glass of sugar; a pinch of vanilla.

Working process:

1. Carefully separate the yolks and place them in a saucepan with thick walls.
2. Mix flour with sugar and add to the yolks. Rub the mixture thoroughly, there should be no lumps in it.
3. Pour milk in a stream, constantly stirring everything with a whisk.
4. Put the dishes on low heat and begin to warm the mass, stirring it all the time.
5. At the end of the brewing process, when the cream has already become thick, pour in the vanilla and set the dishes on a stand.
6. To ensure that the custard without oil cools evenly and does not become covered with a film, stir it continuously with a spoon.
7. When the mass becomes warm, beat it with a mixer, this will give it a tender and airy texture.

Classic chocolate custard recipe

For a rich taste, use dark chocolate with at least 70% cocoa. This ingredient is used by confectioners to change the taste, in addition, chocolate thickens the creamy mass perfectly.

Take:

80 sh dark chocolate; milk -0.6 l; a couple of yolks; one and a half glasses of sugar; 2 large spoons of flour (without a slide).

Cream preparation step by step:

1. First, mix flour and sugar in a saucepan.
2. Enter the yolks, and use a spatula to grind the mixture until smooth.
3. Gradually pour in cold milk, stir again and put the dishes on a slow fire.
4. Cook the mixture for a few minutes while stirring constantly until it thickens.
5. At the end of the process, pour chopped chocolate into the saucepan.
6. Knead the classic custard already removed from the heat, achieving complete uniformity. The chocolate pieces should completely disperse in the hot mass.

Before layering the cakes, cool the cream to the temperature of fresh milk. Putting it in the refrigerator is not recommended, otherwise you will get a thick chocolate paste that is difficult to apply to the surface of the cakes.

Starch Custard Recipe

Using starch will help make your cream more gentle. Ideal if you have corn starch instead of potato starch.

But this point is not fundamental, use the products that you have.

So, you will need:

three yolks; milk - 0.5 liters; 0.2 kg of granulated sugar; 3 art. spoons of starch; vanilla or vanilla sugar - to taste.

Cooking steps:

1. In cold milk (you need to take one glass), dilute all the starch indicated in the recipe.
2. Send the yolks and sugar to the dishes intended for brewing the cream, and grind until smooth.
3. Pour the rest of the milk there, stir, and put the dishes on the stove.
4. Boil the mixture until it boils, then pour in the diluted starch.
5. Stirring constantly, bring the contents of the saucepan to a boil.
6. Remove the dishes from the heat, add vanilla sugar.

Before use, the cream should be slightly cooled and beat with a whisk until fluffy.

Custard with condensed milk

The layer for the cake can be not only without butter, but also without milk and granulated sugar. At the same time, the taste remains invariably excellent, the main thing is to have one ingredient at your disposal - condensed milk.

You will need: one and a half tbsp. spoons of flour; bank of condensed milk; 1 yolk; vanilla and 200 ml of water.

Step by step preparation:

1. Rub the yolk with flour.
2. Pour in the condensed milk and rub the mass with a spatula
3. Dilute the mixture with cool water and send to the stove.
4. Cook until it thickens, and at the end add flavoring - vanilla sugar.

The finished custard for Napoleon requires cooling, only after that it can be applied to the cakes. If desired, you can beat the layer with a mixer, this will make it more airy and tender.

Chocolate cream with cocoa, but without butter

If you have cocoa powder instead of dark chocolate, I suggest preparing a delicious filling for eclairs or a layer for Napoleon or another cake.

Keep in mind that the quality of the cream directly depends on the quality of the ingredients, including cocoa.

This powder should be without additives and intended for the preparation of confectionery.

List of products: 1 glass of sugar; 4 yolks; 30 g cocoa; 2 tbsp. spoons of wheat flour; milk - 2 cups.

Cooking:

1. Mix sifted cocoa and flour.
2. Pour sugar and dilute with a small amount of cold milk. You should get a mass of moderate density, similar to chocolate paste.
3. It's time to add the yolks, they are introduced one at a time, each time stirring the mass with a spatula.
4. Pour in the remaining milk and put the mass on low heat.
5. Brew it with continuous stirring so that no lumps form.
6. Remove the dishes from the heat, add vanilla sugar. After cooling, the cream for Napoleon is ready for use.

Custard with bananas

By adding pieces of bananas or other fruits to the mass, you will get a delicious dessert. Before you serve it, consider a beautiful presentation.

Be sure to spread the custard over clear glass bowls, sprinkle it with chocolate chips and crushed nuts.

To make a treat, stock up on the necessary products:

milk - 0.4 l; two tablespoons of white flour; three bananas; four tablespoons of granulated sugar; a pinch of cardamom; two raw yolks and a bag of vanilla sugar.

Step by step preparation:

1. Pour half of the liquid into a saucepan, add sugar and put on the stove.
2. Mash the yolks with ground cardamom, vanilla sugar and flour. Dilute the resulting mixture with cold milk.
3. Send bananas, cut into pieces of arbitrary size, into a blender bowl. Prepare a smooth puree and set aside for a while. To make the banana mass homogeneous and fragrant, buy ripe fruits without signs of spoilage.
4. Pour the pounded yolks into the boiled sweet milk. Heat the mixture over low heat until it thickens.
5. Lastly, add the banana puree to the custard.

When the mass has cooled, beat it with a mixer, then arrange it in bowls and decorate.

Custard cream with condensed milk - the second cooking option

Butter will add calories to any dessert. To make the treat easier, exclude butter from the list of products.

Believe that even without it you will be able to prepare a delicious treat for tea.

For example, eclairs (custard cakes). First prepare the ingredients:

one yolk; milk - half a liter; a jar of condensed milk (380 g); 2 tbsp. spoons of starch; a teaspoon of vanilla sugar.

Step by step preparation:

1. Dissolve starch in ¼ cup of cold milk.
2. In a saucepan, mix the condensed milk and the rest of the milk. Pour in the starch liquid and stir.
3. Mash the yolk with vanilla sugar and add to other ingredients.
4. Put the dishes on low heat, cook the mass until it thickens.
5. To give the cream freshness, I recommend adding strawberry or pineapple puree to it. You can mix pieces of bananas, oranges, in a word, those fruits that you love the most into the mass.
6. Just in case, here is a list of ingredients for eclairs: 1 glass of water; the same amount of wheat flour; 4 eggs; ½ pack of butter; a pinch of salt.
7. Boil water mixed with oil and salt on the stove. Pour in the flour and, vigorously stirring the mixture with a spatula, achieve uniformity. When the custard mass has cooled slightly, beat in eggs one at a time.
8. Transfer the dough to a pastry bag and squeeze 5-6 cm long sticks onto a baking sheet. Eclairs are baked at a temperature of 210 degrees until golden brown. Do not open the oven door under any circumstances!

Lean Custard

Vegetarians should not give up on delicious desserts, because their preparation does not require eggs, milk or butter.

As you can see, all animal products are excluded, and the list includes:

50 g wheat flour; a pinch of vanilla; 250 ml of purified water; a glass of granulated sugar.

Working process:

1. Fry the flour in a dry frying pan, it should acquire a golden hue.
2. In a separate bowl, dissolve sugar in warm water, add vanilla.
3. Mix flour and sweet water, put on the stove.
4. Cook the mass, stirring it constantly, otherwise lumps will form or it will burn.

You can brew this cake cream in a water bath, but you will spend much more time.

• If milk is indicated in the recipe, but you don’t have it, you can find a way out and use diluted cream of any fat content. Condensed milk is also useful, it must be mixed with water in a ratio of 1: 4.
• When brewing cream for a cake, it is important to prevent the formation of lumps. I recommend constantly stirring the mass with a spatula or whisk.
• If, nevertheless, the mass turned out to be heterogeneous, it will be easy to correct the situation. Wipe it through a sieve or work with a blender.
• If the custard mass is not as thick as you would like, add flour to it. But not in dry form, but in diluted. Take another tablespoon of flour, mix with 3-4 tablespoons of milk, and pour into the saucepan with continuous stirring.

My video recipe