Classic custard: recipe for Napoleon cake. The best recipes for making real custard for Napoleon cake with sour cream, cream, butter, condensed milk, mascarpone, ice cream, lemon, cocoa, semolina, milk, yolks, cottage cheese

Cake "Napoleon" - a dessert that many have known since childhood. In many families, it was an obligatory delicacy for the holiday, thanks to which its recipe was passed from mother to daughter. But sometimes you want to deviate from the traditional performance and try something new. Knowing that cakes are the key to a good cake, you can leave the recipe tried for years and start experimenting with cream. By preparing cream for Napoleon according to different recipes, you can radically change the familiar, familiar taste of this dessert. I offer some of the most popular cream options that do not require special ingredients and skills.

Classic cake "Napoleon" (custard)

Ingredients. For the dough: flour (5 cups), milk (1 cup), creamy margarine (250 gr), one egg, salt. For the cream: milk (1.5 liters), flour (1.5 cups), sugar (2.5 cups), butter (150 g), eggs (2 pcs).

Cooking. Korzhi. Sift flour on the table, cut margarine into small pieces, rub everything thoroughly with your hands to get a homogeneous mass. We form a hill from the resulting mass with a recess in the middle, gradually pour milk into this recess, previously mixed with an egg and salted. Mix everything very well, the dough should be homogeneous, smooth, without lumps. We divide the finished dough into portions. One serving is one cake. We roll portioned pieces into balls and put them in the refrigerator for several hours. We take out, roll out the chilled dough balls into thin layers, which we put on a baking sheet, pierce with a knife or fork in several places and bake each for 5 minutes at 200 degrees.

For "Napoleon"

We take milk and share it equally. Beat one half with flour (add it in small portions about a spoonful). Put the other half on fire and boil. As soon as the milk boils, pour it into the half that was beaten with flour, mix well and put the resulting mass on fire. While the pan with the cream is on fire, it must be constantly stirred. It is necessary to cook the cream for as long as possible - this will improve its taste. Before removing from heat, add beaten eggs, butter and sugar. Don't forget to stir constantly.

When the cakes and cream have cooled, we smear the cake, sprinkle crumbs from the cakes on top and leave to soak for several hours.

Cream for "Napoleon" - "Chantilly"

Ingredients: heavy cream (30%), sugar, vanillin.

Whisk cream and sugar until smooth. At the end of whipping, add a little vanilla. If you want to get a not so fat cream, then you need to add a little to 30% cream. Use cream of lower fat content is not recommended, as they will whip poorly. Walnuts will be perfectly combined with such a cream - after smearing the cake, sprinkle with ground walnuts on top.

Cream for "Napoleon" with condensed milk

Ingredients: condensed milk (300 gr), butter (300 gr), vanillin.

Soften the butter, add a little vanilla and a spoonful of condensed milk to it. Beat everything with a mixer, then add a few tablespoons of condensed milk, continue beating. Add a few tablespoons until you use all the condensed milk. Cream for "Napoleon", prepared according to this recipe, should turn out lush and have a uniform consistency. If desired, you can add cognac, any fruit liqueur, lemon juice or nuts to it.

You can also deviate from the generally accepted recipe and, when preparing the Napoleon cake, replace the cream with applesauce with sugar. Or add coffee, cognac, whiskey, chocolate to the usual cream recipe. These minor additions can dramatically change the taste of such a familiar delicacy. Only through experiments you can get an unsurpassed result that will please you and your loved ones.

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.

How to cook custard for "Napoleon"? What does he represent? In this article, we will answer these questions in as much detail as possible. Every family has at least one person who loves sweets. Very often, babies and ladies are subject to such innocent weaknesses. Yes, and men sometimes do not mind tasting a delicious dessert. We suggest you master some recipes for custard for "Napoleon". You can also use it for other baked goods.

vanilla cream

Consider custard for "Napoleon". To create it, take:

flour - 4 large spoons;
200 g cow butter;
300 g of powdered sugar;
vanilla sugar - 1/2 tsp;
milk - 250 g.

Prepare this custard cream in milk for Napoleon as follows:

Mix half of the milk with the flour so that there are no lumps left.
Combine the remaining milk with vanilla sugar, put on a small fire and boil.
When the milk begins to boil, pour in the beaten flour mixture in a thin stream while stirring.
Continuing to stir, bring to a boil (the mixture should become thick), remove from heat and cool.
Beat soft cow's butter with powdered sugar and mix with cream.

Now smear cakes with delicious cream.

Butter cream

And how to cook custard cream for Napoleon? We take:

three yolks;
200 g of animal oil;
a couple of tablespoons of flour;
half a glass of sugar;
milk - 285 ml.

This custard for "Napoleon" must be prepared as follows:

Pound the egg yolks with sugar and mix them with the sifted flour. Then, continuing to stir, pour cold milk (175 g) here and bring the mass to the same type.
Heat the rest of the milk (110 g) over medium heat. As soon as it starts to boil, pour the egg-milk mixture into it in a thin stream. Bring to a boil, stirring constantly so that the mass does not burn. Remove from fire, cool.
Gradually add soft cow butter to the prepared cold cream, beating with a mixer.

Apply the finished cream on the cakes.

Classic cream

Not many people know how to make classic custard for Napoleon. You need to have:

a couple of eggs;
three tablespoons of flour;
a liter of milk;
one glass of sugar;
200 g animal oil.

For "Napoleon" involves the following actions:

Combine eggs, sugar and flour in a saucepan, grind to the same type of mass.
Gradually add milk to the mixture. If you are in a hurry, pour in all the milk in three additions, whisking with a mixer. If you have a lot of time, pour in a few tablespoons, stirring constantly.
Next, put the resulting mass without a single lump on a gentle fire and, stirring, bring to a boil.
As soon as it boils, remove from the stove, cool.
Add two tablespoons of soft cow's butter to the cold cream, whisking thoroughly. As a result, your cream will turn out light and airy.

Vanilla Butter Cream

We present to your attention another amazing recipe for custard for "Napoleon" in milk. You will need:

two eggs or three yolks;
0.5 l of milk;
50 g of animal oil;
1 tsp vanilla sugar;
three st. l. flour or starch;
180 g of sugar;
cream (35%) - 150 ml (can be replaced with 200 g of cow butter).

We present to your attention the recipe for custard for "Napoleon" with a photo. It implies the following cooking process:

Pour milk into a saucepan, add vanilla sugar and half of the plain sugar. Put on a gentle fire and boil.
Remove from stove and refrigerate.
Place the remaining sugar, starch or sifted flour in a separate bowl, mix everything well and pour in small portions into the chilled mass, stirring.
Put the resulting mixture back on the fire, boil while stirring. If you are using flour, take it off the stove as soon as it has thickened. If you took starch, after boiling, slow down for a couple of minutes. By the way, the cream turns out tastier on cornstarch than on potato or flour. But it must be sifted through a sieve so that there are no lumps.
Add soft cow butter to the same type of mass, beat well and set aside to cool. If you completely cover the cream with cellophane, then a crust will not form on it.
Send the chilled dessert for 5 hours or overnight in the refrigerator.
Next, whip the cold cream with a mixer until foamy and mix with the cream. If using cow butter, soften it, beat with a mixer until fluffy and homogeneous. Whisking constantly, fold in the cream. Whisk everything again and you can smear the cakes.

With walnuts

We invite you to study the exceptional recipe (with photo) for Napoleon custard. This time we will cook it with walnuts. You will need:

one egg;
milk (1 tbsp.);
300 g of animal oil;
sugar (1 cup);
one and a half st. l. flour;
a couple of st. l. walnuts;
a pinch of vanillin.

Prepare this cream like this:

Beat eggs with sugar. Send vanillin, milk and flour to the resulting mixture, mix until uniform.
Put the mass on medium heat and, stirring, boil.
Remove from stove and cool.
Lightly roast the nuts, pass through a blender.
Send soft cow butter and crushed nuts to the chilled cream, beat everything thoroughly.

Use the cream as directed.

Simple cream

Let's find out how to cook a delicious cream for "Napoleon" custard from a minimum of products. Take:

a couple of eggs;
a glass of sugar;
two glasses of milk;
three st. l. flour.

Prepare this cream like this:

Beat all the components with a mixer until the same type of mass and put on a gentle fire.
Boil, stirring, cool and whisk again.

And this cream is prepared like this:

Mix flour, a glass of milk and eggs in a bowl, beat until smooth.
In another container, combine the sugar with the remaining milk and put on fire.
When the mass boils, pour the egg-milk mass into it in a thin stream. Boil, stirring constantly.
Cool and shake well again.

With pine nuts

100 g of animal oil;
one egg;
milk - 250 g;
a couple of st. l. flour;
pine nuts;
half a can of condensed milk;
two large spoons of sugar;
vanillin (optional)

Cooking process:

Combine milk with flour, vanilla, egg and sugar, stir until smooth.
Put on medium heat, boil, stirring constantly, cool.
Send condensed milk and soft cow butter to the cold mass, beat everything well again.
Lightly fry the pine nuts, finely chop and send to the finished cream.

With condensed milk

100 g of animal oil;
a couple of tsp flour;
a glass of milk;
200 g of condensed milk;
2 tsp Sahara;
vanilla (optional)

Prepare this original dessert as follows:

Pour milk into a separate container, add flour and sugar, mix and put on a gentle fire.
Boil, stirring constantly, cool.
Add condensed milk and soft butter to the cream, beat everything at high speed. You can also add vanilla here if you like.

amateur cream

This cream is easy to make, very tender and delicious. It holds its shape perfectly, so it is suitable for decorating cakes and cakes. Take:

glass of water;
two tablespoons of flour;
1 cup of sugar;
vanilla sugar - 10 g;
250 g animal oil.

Prepare this delicate cream like this:

Soft butter cut into pieces and mix with vanilla sugar.
Send sugar and half a glass of water to the pan, heat on the stove, stirring constantly so that the sugar dissolves completely.
Pour the flour with half a glass of water and stir until smooth.
Pour the flour mass into the hot sugar syrup, stirring.
Boil the resulting mixture to a state of thick sour cream. Stir during the entire manufacturing process.
Remove from stove and cool to 50°C.
Combine the cream with the oil mixture and beat with a mixer or whisk until a fluffy white mass is obtained.

Use this cream for layering cakes, filling eclairs and finishing pastries.

Cream "Charlotte"

This moderately sweet, airy and light cream is prepared simply and quickly, great for pastries and cakes. You will need:

milk (100 ml);
200 g of animal oil;
a couple of eggs;
a large spoonful of cognac;
vanilla sugar (10 g);
3/4 cup sugar.

You can make this cream chocolate by adding cocoa to it. So, here is the following manufacturing process:

Beat sugar with eggs.
Pour milk into egg mixture. You can boil it and, stirring vigorously, pour it in a thin stream.
Bring the milk and egg mass to a boil, stirring constantly (you can boil for a couple of minutes). Cool to room temperature.
Beat soft butter for 10 seconds and, continuing to beat, add milk and egg syrup in small portions.

The finished cream is smooth and tender, holds its shape well.

Cream without oil

Everyone should learn the recipe for this delicious, low-fat, moderately thick custard. Take:

sugar - one and a half glasses;
milk - 1.2 l;
a teaspoon of flour;
4 eggs;
potato starch - three tbsp. l.

Prepare this dessert like this:

Grind eggs with sugar. Combine the mixture with starch and flour, stir.
Bring the milk to a boil and pour the prepared mixture into it, stir.
Cook over moderate heat, stirring constantly. This way you can avoid burning.
Simmer until the cream thickens, about 5 minutes.
Remove from stove and refrigerate.

chocolate cream

To create this cream, take:

chocolate - 100 g;
a couple of eggs;
0.5 l of milk;
a glass of sugar;
two large spoons of flour.

Prepare this cream as follows:

Break two eggs into a bowl, pour in some milk.
Add flour and stir until smooth.
Send the rest of the milk to a saucepan moistened with cool water, add sugar.
Add chocolate and boil while stirring. You can replace chocolate with cocoa (4 tablespoons) and sugar (4 tablespoons).
Combine the milk mixture with the egg, mix.
Put the mass on a small fire and heat until the first bubbles appear, stirring.
Once again, stir the finished cream with a mixer so that it becomes homogeneous. Send to a cold room.

You can also whip cold cream with cow's butter.

Cream "Patisser"

This cream is one of the varieties of custard. From French, the word "patisser" is translated as "confectioner". To create this delicacy, you need to have the following components:

100 g of sugar;
30 g of animal oil;
350 ml of milk;
a couple of chicken eggs;
starch (30 g);
vanilla sugar - two teaspoons;
a pinch of salt.

This cream is not only filled with cakes and layered cakes. It is also served as a meal on its own. It also often serves as the basis for a variety of desserts. So, follow these steps:

Pour 50 g of sugar, salt, starch into a bowl, stir.
Pour in 100 ml of milk, mix again.
Break the eggs, stir again.
Pour the remaining milk into the pan, add sugar (50 g), mix and boil. Remove the saucepan from the heat.
In a thin stream, stirring, pour hot milk into the egg-sugar mass. Transfer this mixture to a saucepan.
Boil the mass until thickened, stirring with a whisk.
Add cow's butter, vanilla sugar and stir again.
Transfer the cream to another container, cover with cellophane and refrigerate.

If you freeze this cream, you will get excellent ice cream. Eat with pleasure!

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:

0.5 cups of water;
1 chicken yolk;
1 spoon of vinegar (9%);
375 grams of margarine;
2.5 st. flour.

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.
From the first container, pour the liquid mixture into the second container. We mix.
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.
Roll out, carefully lay out on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).
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.
The cakes need to be cut off, and the remaining crumbs should 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 jar of condensed milk
0.5 packs of butter
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:

600 ml of milk;
2 tbsp. spoons of flour;
2 eggs;
1 st. Sahara;
a sachet of vanillin;
50 grams of butter.

First, boil milk (0.5 l.).
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.
Bring to a boil again, throw in the butter, separately beaten egg whites. Bring everything back to a boil.
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:

four yolks (in extreme cases, two eggs);
1.5 cups of sugar;
two st. spoons of flour with a slide;
800 ml of milk;
one packet of vanillin;
200 g butter.

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.).
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.
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

Softened butter (not margarine!) is rubbed with a tablespoon of milk and a third teaspoon without a hill of salt. Take 350 g of butter. Add 2 cups of wheat flour to it.
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.
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.
It is folded in half twice. The resulting quarter is again rolled out and folded, as for the first time. Puff pastry is ready.
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.
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.
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

In a small saucepan put 4 tablespoons of sugar, a teaspoon of starch, break 3 eggs, pour one glass of drinking cream (milk).
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!
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.
Some people like cream with liqueur or cognac (1 tablespoon). Everyone's preferences are different.

Cake decoration

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.
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 to the sides - the ideal shape is guaranteed!
Then one of them is spread with custard and covered with a second cake.
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.

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:

Carefully separate the yolks and place them in a saucepan with thick walls.
Mix flour with sugar and add to the yolks. Rub the mixture thoroughly, there should be no lumps in it.
Pour milk in a stream, constantly stirring everything with a whisk.
Put the dishes on low heat and begin to warm the mass, stirring it all the time.
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.
To ensure that the custard without oil cools evenly and does not become covered with a film, stir it continuously with a spoon.
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:

First, mix flour and sugar in a saucepan.
Enter the yolks, and use a spatula to grind the mixture until smooth.
Gradually pour in cold milk, stir again and put the dishes on a slow fire.
Cook the mixture for a few minutes while stirring constantly until it thickens.
At the end of the process, pour chopped chocolate into the saucepan.
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:

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

Rub the yolk with flour.
Pour in the condensed milk and rub the mass with a spatula
Dilute the mixture with cool water and send to the stove.
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:

Mix sifted cocoa and flour.
Pour sugar and dilute with a small amount of cold milk. You should get a mass of moderate density, similar to chocolate paste.
It's time to add the yolks, they are introduced one at a time, each time stirring the mass with a spatula.
Pour in the remaining milk and put the mass on low heat.
Brew it with continuous stirring so that no lumps form.
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:

Pour half of the liquid into a saucepan, add sugar and put on the stove.
Mash the yolks with ground cardamom, vanilla sugar and flour. Dilute the resulting mixture with cold milk.
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.
Pour the pounded yolks into the boiled sweet milk. Heat the mixture over low heat until it thickens.
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:

Dissolve starch in ¼ cup of cold milk.
In a saucepan, mix the condensed milk and the rest of the milk. Pour in the starch liquid and stir.
Mash the yolk with vanilla sugar and add to other ingredients.
Put the dishes on low heat, cook the mass until it thickens.
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.
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.
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.
Transfer the dough into 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:

Fry the flour in a dry frying pan, it should acquire a golden hue.
In a separate bowl, dissolve sugar in warm water, add vanilla.
Mix flour and sweet water, put on the stove.
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.

Classic custard: recipe for Napoleon cake. The best recipes for making real custard for Napoleon cake with sour cream, cream, butter, condensed milk, mascarpone, ice cream, lemon, cocoa, semolina, milk, yolks, cottage cheese

How to Make Custard for Napoleon

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