It is not a problem for a skilled hostess, he is still a recognized favorite among confectionery. This is not only a favorite, but also an almost traditional dish, which in many homes periodically becomes the main decoration of the festive table.

Everything is so simple, but how delicious!

Try another recipe using Napoleon cream with condensed milk, it is also extremely simple, but when you hear the mention of these two products: condensed milk and puff pastry, you expect something extraordinary.

We take 200 g of fresh butter, vanillin and the unsurpassed zest of the 1st lemon. Grind the butter, send the zest into it, it will give aroma and contrasting sourness to our cream. And, of course, add condensed milk. We beat the sweet yummy and smear our cake.

Cream for Napoleon with condensed milk is quick to prepare, but in this recipe, speed does not affect the quality, but rather the opposite. Condensed milk and puff pastry love each other, and we love to eat sweet dessert "Napoleon"!

Cream for honey cake is also represented by many options, but I always cook it only from sour cream, it soaks the cake to the ground, making it melt in your mouth. Even if the cakes did not turn out the way we wanted, and maybe they taste harsh, sour cream will fix everything.

We take cold sour cream 0.5 kg of 20% fat and 1 cup of sugar, mix in a bowl, then beat with a mixer. Don't forget, vanilla sugar is included in the honey cake cream. This combination is flawless, and our honey cake is light. Do not regret and heartily smear the cakes with cream, because this is exactly the cake that loves an abundance of cream.

Do not forget to decorate the culinary masterpiece on top by generously spreading it all with the same cream, nuts and prunes, but at the same time, let there be small smudges from the cream on the cake. From this, the honey cake will look like a cake from a Christmas fairy tale.

Napoleon cake is one of the most popular desserts in the world. With slight differences, it can be found in Russia, France, Belgium, the Netherlands, etc. It is made from delicious puff pastry with a variety of creamy fillings.

Such an unusual name tried to explain in different ways. Some believe that it came from the triangular shape of the Napoleon, which resembled the hat of a French commander. Others argue that the name appeared on the day of the centenary of the expulsion of Bonaparte from Russia, when such a cake was first prepared for the celebration.

Actually, the whole secret of a delicious "Napoleon" lies in the right cream. There are a lot of recipes for it, but there are also general cooking trends.

Classic cream is prepared on the basis of butter, sugar and milk. At the same time, the milk is brought to a boil, so the cream turns out to be custard and very tender. Everyone chooses the amount of sugar according to their taste, so the cake becomes a real treat for the sweet tooth. For a more airy consistency, you can add fat sour cream or cream to the recipe.

The easiest way to make Napoleon cream is to use condensed milk. To do this, you just need to buy a jar of condensed milk and mix it with softened butter.

You can diversify the cream by adding walnuts or almonds, cocoa or berry puree. Vanillin, vanilla sugar and lemon zest are also used for flavor.

Cakes for "Napoleon" are smeared with still warm cream. They can also decorate the cake on top with a pastry syringe.

Gentle and sweet cream that does not require extra time and effort. To make it fragrant and fragrant, vanillin is present in the recipe. If desired, it can be replaced or supplemented with lemon zest.

Ingredients:

• 1 liter of milk;
• 0.5 kg of sugar;
• 100g flour;
• 8 eggs;
• 1 pack of butter;
• Vanillin.

Cooking method:

1. Pour milk into a saucepan and put on fire;
2. Carefully separate the proteins from the yolks;
3. Put the yolks in a deep bowl and beat, adding sugar;
4. Pour a bag of vanillin into the cream;
5. Pour flour and mix thoroughly;
6. Pour a little warm milk from a saucepan into a cup and add to the cream, stir;
7. When the remaining milk boils, pour the entire contents of the bowl into it;
8. Intensively stir the cream in one direction, touching the bottom with a spoon;
9. When the cream begins to boil, remove from heat and leave to cool;
10. Put the butter in a deep plate and soften with a spoon;
11. Pour the warm cream into a container with oil in several stages, constantly whisking with a mixer.

Interesting from the network

Condensed milk in itself is a delicacy loved by everyone, and for Napoleon you simply cannot find a simpler and more delicious cream! In this case, you can use both boiled and white condensed milk, depending on your own preferences. You can make the cake unusual and original by adding a little fresh strawberry puree to the recipe.

Ingredients:

• 200g butter;
• 200g condensed milk;
• 1 glass of walnuts;
• 1 sachet of vanilla sugar.

Cooking method:

1. Soften the butter and beat with a mixer until a homogeneous mass is obtained;
2. Add condensed milk in small portions (2-3 tablespoons each), continuing to beat the mixture;
3. Transfer the cream to a saucepan, heat a little and beat again;
4. Peel the nuts and add to the cream;
5. Pour out a bag of vanilla sugar, mix thoroughly.

The cream is very light and airy, but only with the right choice of sour cream. It must be fresh and quite oily (20-30%), otherwise it will not whip. With this cream, you can not only smear the cakes, but also decorate the cake on top.

Ingredients:

• 500g sour cream;
• 3 glasses of milk;
• 2 tablespoons starch;
• 3 eggs;
• 1 cup of sugar;
• 2g vanillin.

Cooking method:

1. Cool 1 glass of milk and pour into a deep bowl;
2. Dissolve starch in milk
3. Add sugar and eggs to a common plate, beat;
4. Pour the remaining 2 cups of milk into a saucepan and boil;
5. Slowly add hot milk to the rest of the ingredients, constantly whisking the mixture;
6. Pour the resulting mass back into the pan and boil again, stirring vigorously;
7. Remove the pan from the heat and pour the vanillin into the cream;
8. Allow the cream to cool to room temperature;
9. Add sour cream and stir again.

Now you know how to make cream for the Napoleon cake according to the recipe with a photo. Bon Appetit!

The Napoleon cake is a unique confection that has become a favorite dessert for generations. Every culinary specialist knows that a lot in his preparation depends on the cream. How to cook a delicious cream at home, professionals will tell you:

• In order for all the components to better and faster connect with each other, it is better to add milk gradually, starting with a small portion. The same applies to the process of adding flour and mixing cream with butter;
• For sour cream, it is very important that the sour cream is oily. If this is not at hand, then you need to drain the whey from liquid sour cream, or add a cream thickener;
• Vanillin or vanilla sugar can be added to the cream for flavor. You need very little vanilla, otherwise the cake will be bitter.

I remember from childhood the amazing taste of homemade cake "Napoleon", which was prepared by my mother. She made it with condensed milk, and with custard, and with puff cakes, and with ordinary ones, and in the oven, and in a frying pan. The cake was the most beloved and revered in our family, which is why it was transferred by itself into our adult life. Then I experimented with all the options, some turned out to be dryish and dense, some tender and melting in the mouth, even the snack "Napoleon" with a spicy filling of cheese, nuts and mushrooms was made - also spicy and tasty!

In general, this cake is a win-win option that your guests and household will always like, you just need to choose the most suitable recipe for you. Or you can experiment, and each time you get a new, interesting taste. Today we will consider several options for making homemade Napoleon cake - with ordinary cakes, with puff pastry according to an old recipe, with custard, with condensed milk and with one more special cream in milk. Dare, and you will succeed!

Cake "Napoleon" classic, with three types of cream

The recipe will offer three types of cream, since one of them is cooked quickly, the second is longer, and the third is more complex. But they are all very tasty with a slight difference, which will take extra time. But do not think that the taste of the cake depends only on the cream. The thickness of the cakes and the proportional component in them are also of great importance. It is not for nothing that even the most expensive ready-made cakes that are sold cannot replace the real taste of homemade cakes. So, the Napoleon cake step by step, we cook together. First, let's deal with the cakes, this is the basis of the cake.

Cake layers "Napoleon"

For cakes, we need to prepare:

1. 0.5 cups of water;
2. 1 chicken yolk;
3. 1 spoon of vinegar (9%);
4. 375 grams of margarine;
5. 2.5 st. flour.

1. Let's start by mixing water, yolk and vinegar in a container. Then, in a separate basin or bowl, you need to cut the margarine, add flour, knead it all well with your hands.
2. From the first container, pour the liquid mixture into the second container. We mix.
3. The dough should lag behind the hands, but not be very tight. We divide it into equal parts-balls, like large cutlets. We put in the refrigerator for a couple of hours, which helps the dough to roll out easier.
4. Roll out, carefully lay out on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).
5. You also need to carefully pull out the cakes, since they are quite fragile. Put them in a pile and let cool. By the way, I often bake cakes in a dry frying pan - it also turns out delicious.
6. The cakes need to be cut off, and the remaining crumbs 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. 1 jar of condensed milk
2. 0.5 packs of butter
3. 200 g sour cream

Take condensed milk either already boiled, or put ordinary condensed milk in a saucepan with water on a slow fire and cook it for 1 hour. Then soften the butter, add condensed milk and sour cream to it, mix everything, and the cream is ready.

Cream recipe for Napoleon cake: custard

Products:

1. 600 ml of milk;
2. 2 tbsp. spoons of flour;
3. 2 eggs;
4. 1 st. Sahara;
5. a sachet of vanillin;
6. 50 grams of butter.

1. First, boil milk (0.5 l.).
2. At this time, in 0.1 l. milk dissolve flour, yolks separated from proteins, sugar, vanillin. Whisk well, then add in a thin stream to the boiling milk.
3. Bring to a boil again, throw in the butter, separately beaten egg whites. Bring everything back to a boil.
4. Let the mass cool, beat it well with a mixer so that there is a homogeneous mass without lumps, spread on the cakes with a plentiful layer.

The most delicious cream for Napoleon

Products:

1. four yolks (in extreme cases, two eggs);
2. 1.5 cups of sugar;
3. two st. spoons of flour with a slide;
4. 800 ml of milk;
5. one packet of vanillin;
6. 200 g butter.

1. Beat egg yolks well, add 0.5 tbsp. sugar, flour and a little milk to mix it all up, and there were no lumps (about 100 ml.).
2. Separately boil 700 ml. milk. Pour the prepared mixture into boiling milk, bring to a boil. Next, you need to cool the cream. It should not be liquid, but it does not need to be made very thick either. Add vanillin.
3. Separately grind 1 cup of sugar with butter. And gradually mix everything into one complex cream. If necessary, bring to the desired state with a mixer. This cream is obtained with mother-of-pearl tints - very tasty and beautiful. We grease them with our cakes. We put them one on top of the other. It is better to put the cake under a light press for a couple of hours so that all the cakes are well saturated with cream, and then we make crumbs from the scraps of the cakes and sprinkle the cake with them.

"Napoleon" according to an old recipe of puff pastry with custard

The Napoleon cake was presented to the judgment of the Russian aristocracy at the anniversary celebration. Moscow was then celebrating the centenary of the victory of the Russian army in the Patriotic War of 1812. The confectioners made the cake triangular, like the headdress of a French commander. Hence its name. True, this form turned out to be uncomfortable and did not take root, unlike the cake itself. His sweet tooth was appreciated. Delicate dessert and today will not leave anyone indifferent. So, Napoleon cake made of puff pastry with custard, a very tasty recipe.

Puff pastry cakes

1. Softened butter (not margarine!) is rubbed with a tablespoon of milk and a third teaspoon without a slide of salt. Take 350 g of butter. Add 2 cups of wheat flour to it.
2. The dough is kneaded until it becomes elastic and homogeneous. Then they are formed in the form of a bar, wrapped in cling film and put in the refrigerator for an hour.
3. The chilled dough is placed on a floured table and rolled out with a rolling pin. The result should be a rectangular layer, about one centimeter thick.
4. It is folded in half twice. The resulting quarter is again rolled out and folded, as for the first time. Puff pastry is ready.
5. Now a thin plate (4-5 mm) is obtained from it, of course, using a rolling pin. A finished layer is wound onto it in order to carefully unfold it on a sheet.
6. It is not necessary to smear the baking sheet with oil, it is enough to moisten its edges with water. So the cakes are not deformed during baking, which takes place at a temperature of 200-220 degrees. By the way, the oven should be preheated in advance. And cut the dough plate into two equal parts and prick in several places with a knife.
7. The cakes will be ready in about 40 minutes or a little earlier. They are transferred from the sheet to the board and covered with a kitchen towel. While the cakes are cooling, prepare the cream for the cake.

Custard

1. In a small saucepan put 4 tablespoons of sugar, a teaspoon of starch, break 3 eggs, pour one glass of drinking cream (milk).
2. The products are thoroughly mixed. Place the saucepan over low heat and heat until the mixture thickens. It must be constantly stirred so that lumps do not form. Do not boil the mixture!
3. If desired, the taste of custard can be made vanilla by putting a pinch of vanilla sugar in it. Or chocolate, if during cooking add grated chocolate (70 g) or a couple of tablespoons of cocoa.
4. Some people like cream with liqueur or cognac (1 tablespoon). Everyone's preferences are different.

Cake decoration

1. In warm cakes, uneven edges are cut so that they are the same. It is better to do this by placing a plate on top. After that, let it cool completely.
2. To make the cake beautiful and even, it is better to immediately lay out the cakes in a detachable form, lubricate it there, and then remove the form - and the cake turns out wonderful, the cakes do not move to the sides - the ideal shape is guaranteed!
3. Then one of them is spread with custard and covered with a second cake.
4. Cream is also smeared on the top and sides of the cake. The samples that were obtained when leveling the cakes are chopped with a knife into small crumbs. She is sprinkled with cake in all directions.

Napoleon is perhaps the most popular cake. The peculiarity of the cake is that not every custard is suitable for Napoleon. Therefore, you should always know several recipes for a suitable cream in order to diversify the delicacy or cook from what is at hand.

To experiment with the preparation of original and varied creams, you must first learn how to prepare a standard cream, which is used in all recipes.

We will need:

• Milk - 1 l;
• Sugar - 350 g;
• Butter - 300 g;
• Chicken eggs - 3 pcs.;
• Flour - 3.5 tbsp. l.;
• Vanilla sugar - a bag.

Step by step cooking method:

We need a saucepan with a thick bottom with a volume of 1.5 - 2 liters.

1. Sift the flour into the prepared container and add sugar, not forgetting the vanilla sugar.
2. We drive in three chicken eggs and carefully mix the mixture with a fork or whisk, making sure that no lumps form.
3. Pour the milk into the cream in a thin stream while continuing to whisk. We should get a liquid homogeneous cream.
4. We put the cream to boil. Now - the most difficult thing, you need to constantly stir the cream so that it does not burn.
5. Thus, we keep the cream on low heat until the first air bubbles appear.
6. As soon as the cream begins to boil, remove it from the heat and leave to cool.

As soon as the cream reaches room temperature, add softened butter to it. Thanks to this, the cream will become more tender and shiny.

Little trick. If during cooking you could not avoid lumps of flour, do not be discouraged, all is not lost. All you need is to rub the mixture through a fine sieve, and you will get a homogeneous, delicate cream.

Various types of cream for "Napoleon"

"Napoleon" appeared in the distant Soviet times, when they cooked deliciously, but without exotic products. However, this does not limit our freedom of action with you, and if the dough is essentially the same, then the Napoleon cream can be revived to your taste. Here are some options for making an unusual cream.

Cream with pears

In this recipe, we will use corn starch, which will make the cream even more tender and incredibly tasty, and a light note of rum will bring us memories of distant lands and exciting adventures.

We take the following ingredients:

• Milk - 1.5 cups;
• Chicken yolks - 2 pcs.;
• Sugar - 3 - 4 tbsp. l.;
• Starch - 1 tbsp. l.;
• Rum - 1 tbsp. l.;
• Lemon zest - from half a lemon;
• Pears - 2 pcs.;
• Vanillin - 10 g;
• Vegetable oil - for lubrication.

Let's prepare the cream in this way:

1. We take our yolks, add half of the prepared sugar to them and beat the mass thoroughly into a lush light foam.
2. Pour corn starch into the resulting foam (it is advisable to sift it before to avoid lumps) and lemon zest.
3. The second half of the sugar is dissolved in milk with vanilla. We put the saucepan on low heat and, stirring constantly, heat the milk.
4. Add the egg mixture to the warm milk and, without ceasing to stir the cream, bring it to a boil.
5. After the appearance of the first bubbles, remove the mass from the heat and let it cool slightly.
6. Add rum to warm cream and mix thoroughly.

Cream with boiled condensed milk

Condensed milk will saturate the cream with a dizzying milky taste. In general, you can add any ingredients to the cream, such as marshmallows, marmalade, and so on. The main thing is not to lose this indescribable caramel-milk taste.

We take the following products:

• Milk - 0.5 l;
• Condensed milk - a bank;
• Sugar - 3 table. l.;
• Butter - packaging;
• Flour / starch - 5 tbsp. l.

Cooking:

1. Mix milk with flour with a blender until the lumps disappear.
2. Add sugar and stir the mixture in the same way.
3. We put the cream on low heat and, without ceasing to stir, cook for five minutes.
4. Refrigerate the cream.
5. Add the oil to the cold mixture. Make sure that the butter does not melt, this will interfere with whipping the cream.
6. We beat the mass. The output should be a snow-white cream.
7. Now you need to pour in a thin stream of condensed milk and beat the cream thoroughly.

Cream on yogurt and honey

To make the cream more liquid, thereby soaking the cakes more thoroughly, as well as add a new flavor note to the cake, you can add yogurt.

Let's try!

We will need:

• Yogurt - 200 g;
• Milk - 250 ml;
• Chicken yolk - 1 pc.;
• Honey - a tablespoon;
• Additives (raspberries, strawberries, coconut) - to taste.

We prepare the cream according to this recipe:

1. Beat milk and yogurt with yolk and honey.
2. We put the mixture on the fire, stirring thoroughly.
3. We bring the cream to a thickening, then remove from heat and let cool.
4. If you want to make the cream more tender, add butter of your choice.
5. We add additives. We also decorate the finished cake with the chosen addition.

Cream for "Napoleon" with nuts

A new take on a traditional recipe. Rest assured, you will be surprised by the result.

We take the following products:

• Milk - 0.5 liters;
• Sugar - 250 g;
• Flour / starch - 160 g;
• Cream - 250 ml;
• Chicken eggs - 2 pcs.;
• Vanillin - 1 tsp;
• Walnuts - to taste.

We prepare the cream like this:

1. We take a bowl, pour 200 g of milk there, add vanillin, sugar and starch.
2. We drive in the eggs and beat everything thoroughly with a mixer until a fluffy mass is formed.
3. Heat the rest of the milk in a heavy bottomed saucepan.
4. In warm milk in a thin stream, constantly stirring, pour the previously prepared mixture with starch.
5. Making sure that the mixture does not burn, bring it to the consistency of thick sour cream.
6. When the cream is ready, remove it from the heat and let it cool completely.
7. Add the cream to the cold mixture and beat everything thoroughly with a mixer.
8. At the end, add chopped walnuts in a blender.

Delicate curd-banana cream

In general, such a cream needs to be made half a portion more, because it is unlikely to reach the Napoleon itself in its original amount.

We use the following products:

• Milk - liter;
• Sugar - 350 g;
• Eggs - 4 pcs.;
• Vanillin - a teaspoon;
• Flour - 5 tbsp. l.;
• Butter - 200 g;
• Cottage cheese - 400 g;
• Banana - 1 piece (you can use more, focus on your taste).

Cooking steps:

1. In a saucepan with a thick bottom, break the eggs, pour out the sugar (leave 50 g per cottage cheese), pour in the vanillin and flour. Beat the resulting mixture with a mixer at medium speed.
2. Pour the milk in a thin stream, beating the cream along the way so that no lumps form.
3. We put the mixture on a slow fire and, without stopping stirring, bring the cream to the consistency of cream.
4. When the mixture is ready, turn off the heat and let the cream cool.
5. Add butter to the cream and beat the cream. As a result, we should get snow-white peaks.
6. Grind the banana in a blender.
7. Beat cottage cheese with banana thoroughly with a blender.
8. We apply the cream in this way, cake - custard - cottage cheese-banana mixture.

sour cream

So tender and melting in your mouth, it will definitely not leave anyone indifferent. A light sourness will drive any gourmet crazy.

Ingredients for our cream:

• Sour cream - 250 ml;
• Sugar - 250 g;
• Lemon - 1 pc.;
• Milk - 800 ml;
• Vanillin - a bag;
• Flour - 4 tbsp. l.;
• Butter - a pack.

Step by step recipe:

1. We take 250 g of milk and beat thoroughly with flour and 100 grams of sugar.
2. We heat the remaining milk on the stove with sugar and vanilla.
3. As soon as the milk begins to gurgle, while actively stirring, pour in the previously prepared mixture of milk and flour.
4. Without stopping to interfere, cook the cream for about five more minutes.
5. Let the cream cool down.
6. Meanwhile, beat the butter until fluffy and airy.
7. Add butter to the cooled cream.
8. And the last stage - slowly, spoon by spoon, add sour cream to the cream, while whisking everything with a mixer.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Mar 30 2016

Content

Sometimes we want to treat ourselves to a homemade dessert, especially if a family celebration is planned. Napoleon layer cake has become a classic for such occasions. Cooking it is not easy, you have to spend a lot of time. To make the dessert delicious, you need to clearly follow the recipe for baking cakes and choose the right filling.

Classic Napoleon cream is a great option for connecting the layers of the cake. Today you can find various recipes for its preparation. By choosing the right method, you will enjoy the wonderful taste of traditional sweets.

How to make a classic Napoleon cake cream

Modern cooking knows several recipes for preparing such a filling. Each of the options brings new shades to the taste of the dessert. To find the perfect filling for Napoleon, it is best to try several ways to create it. You can ensure ease of preparation with the help of condensed milk, a delicate taste is obtained by adding cream or sour cream, and nuts mixed into the cream base will add some piquancy.

To create a Napoleon cake with custard, you can go the easy way - use store-bought puff pastry. Cooking it yourself is a more difficult task. Recipes with photos can be found on the Internet. Recommendations will help make your pastry a real masterpiece that any guest will love. The classic custard for Napoleon is the main condition for achieving a great dessert taste.

From flour, milk and eggs

This cream recipe for Napoleon will require the following products:

• milk - 1 l;
• granulated sugar - 300 g;
• butter - 250 g;
• chicken eggs - 3 pcs.;
• flour - 3 tbsp. l.;
• vanilla sugar - 1 sachet.

Cooking:

1. To mix the components, you first need to choose the right dishes. A suitable option is a saucepan with a thick bottom. The volume of the container should be at least 1.5 liters so that the cream does not spill when mixed.
2. Pour flour and sugar into a saucepan to mix. Break the eggs into the resulting mass, add vanilla sugar, mix everything so that no lumps appear.
3. Pour milk into the resulting cream base, stirring constantly, so that the mass is homogeneous.
4. Bring the mixture to a boil over low heat, stirring constantly. Pay close attention to the flour: you need to prevent burning.
5. The cooking process must be continued until you see characteristic bubbles on the surface.
6. Cool the finished base by placing the pan in a larger container with cold water. Do not forget to periodically stir the mass.
7. After the cream mixture has cooled, add the butter, which must first be softened. Stir everything until the ingredient is completely dissolved.

With condensed milk and butter

• butter - 200 g;
• condensed milk - 200 g;
• walnuts - 1 tbsp.;
• vanilla sugar - 1 sachet.

Cooking:

1. Butter must be softened and beat until a homogeneous mixture is obtained. For this, it is better to use a mixer.
2. Gradually add condensed milk (2-3 tablespoons) to the butter, continuing to beat.
3. Heat the resulting cream base a little over low heat. Beat the heated mass again.
4. Nuts need to be crushed and added to the finished base during whipping.
5. Pour vanilla sugar, mix everything well.

With cream

Cream for a cake without butter is prepared from the following ingredients:

• milk - 0.5 l;
• egg yolks - 3 pcs.;
• granulated sugar - 170 g;
• vanilla sugar - 30 g;
• cream - 150 ml.

Cooking:

1. Heat the milk until it starts to boil, then leave to cool.
2. Separate the yolks and proteins, beat the yolks with sugar until a fluffy creamy mass is formed.
3. Without stopping the beating process, add milk to the eggs.
4. Place the resulting mass on a medium fire and cook until it thickens.
5. Remove the boiled cream from the stove, cover with cling film and cool.
6. Whip the cream to form a peak, mix it with a spoon to the total mass.
7. Place the resulting filling in the refrigerator.