Custard for Napoleon without butter. Step-by-step recipe for cream for Napoleon cake

Napoleon cake is a traditional confectionery dish of European and world cuisine.
There are several versions of the origin of his recipe.
According to one of them, puff pastry with delicate cream first appeared during the celebration of the anniversary of the expulsion of Napoleon Bonaparte from Russia.

The new dish had a triangular shape, which in appearance vaguely resembled the headdress of the French emperor.
Thanks to its original taste and ease of preparation, the sweet soon gained wide popularity.

Custard for Napoleon - cooking secrets.

Crispy puff pastries and delicate custard harmoniously combine with each other - a classic recipe for Napoleon.

Preparing the cream is quite simple, but in order to achieve the correct consistency and taste, you should take into account all the small nuances.

Ingredients for custard.

The classic recipe for custard for Napoleon involves the use of the following components:

Medium fat milk – 1 liter.
Raw chicken eggs – 2 pcs.
Sugar – 200 gr.
Butter – 200 gr.
Sifted flour - 3 tbsp. spoons.

Some variations of the cream are based on adding exclusively yolks - in this case, the consistency is more delicate, but such a cream needs to be cooked longer.

Making classic custard.

When starting to prepare the cream, you need to prepare dishes and kitchen utensils for it.
You can mix the ingredients in any container, but cook the cream exclusively in a non-enamel pan - this will help prevent it from sticking to the bottom of the container.
The first step is mixing eggs, sugar and flour. They need to be thoroughly ground until smooth so that all the lumps of flour disappear and the sugar is completely dissolved.
After the mixture is ready, cold milk is gradually poured into it.
If you want to make a really “correct” cream, then milk should be added in tiny portions - 2-3 tablespoons. Although this will take more time, it will allow the proteins to be distributed throughout the entire mass and the flour to swell evenly.

The prepared mixture is poured into a small non-enamel saucepan and placed on low heat.
During heating, the cream should be constantly stirred so that it does not burn. To do this, it is convenient to use not a metal spoon, but a silicone spatula - it evenly mixes the components of the future cream, and if lumps appear, they can be crushed with the flat side of the spatula.
After 5-7 minutes, the liquid will begin to change consistency and thicken. It is important not to miss this moment and bring the cream to a low boil, then remove from heat and let cool.
While the cream is cooling, prepare the butter. Leave it in a warm place for a while until completely softened.
The butter is divided into 4-5 portions, each of which is added separately to the cream and thoroughly beaten with a whisk or mixer.
The better the butter combines with the custard, the softer its consistency will be.
Cover the finished cream tightly with cling film so that it touches its surface and place it in the refrigerator for several hours. This will help prevent the cream from drying out and forming a thick crust.
The cakes are evenly coated with a large amount of cream, folded together and left to soak overnight.
The top of the cake can be poured with glaze, or decorated with small crumbs made from one cake layer.
Napoleon is cut into rectangular pieces or diamonds.

This dessert will be an excellent addition to coffee or tea on the holiday table.
Bon appetit!

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.

Compound:

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:

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.

Compound:

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

Preparation:

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.

Compound:

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

Preparation:

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.

Compound:

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

Preparation:

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

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.

Compound:

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

Preparation:

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!

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 suitable cream in order to diversify the delicacy or prepare it from what you have on hand.

To experiment with preparing 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 will need a thick-bottomed saucepan with a capacity of 1.5 - 2 liters.

Sift the flour into the prepared container and add sugar, not forgetting the vanilla sugar.
Beat in three chicken eggs and carefully mix the mixture with a fork or whisk, making sure that no lumps form.
Pour the milk into the cream in a thin stream while continuing to whisk. We should get a liquid, homogeneous cream.
Let the cream cook. Now comes the most difficult part, you need to continuously stir the cream so that it doesn’t burn.
Thus, keep the cream on low heat until the first air bubbles appear.
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 delicate and shiny.

A little trick. If you were unable to avoid lumps of flour during cooking, do not be discouraged, all is not lost. All you need to do is rub the mixture through a fine sieve and you will get a smooth, smooth 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, and if the dough is essentially the same, then the cream for “Napoleon” can be revived to your taste. Here are several options for preparing an unusual cream.

Cream with pears

In this recipe we will use corn starch, which will make the cream even more delicate and incredibly tasty, and a light note of rum will bring back memories of distant countries 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 this way:

We take our yolks, add half of the prepared sugar to them and thoroughly beat the mass into a fluffy light foam.
Pour cornstarch into the resulting foam (it is advisable to sift it before to avoid lumps) and lemon zest.
Dissolve the second half of the sugar in milk and vanilla. Place the saucepan on low heat and, stirring constantly, heat the milk.
Add the egg mixture to the warm milk and, without ceasing to stir the cream, bring it to a boil.
After the first bubbles appear, remove the mixture from the heat and let it cool slightly.
Add rum to the 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 - can;
Sugar – 3 table. l.;
Butter – packaging;
Flour/starch – 5 tbsp. l.

Preparation:

Using a blender, mix the milk and flour until the lumps disappear.
Add sugar and stir the mixture as well.
Place the cream on low heat and, without ceasing to stir, cook for five minutes.
Cool the cream.
Add oil to the cold mixture. Make sure that the butter does not melt, this will interfere with whipping the cream.
Beat the mass. The output should be a snow-white cream.
Now you need to pour in the condensed milk in a thin stream and thoroughly beat the cream.

Yogurt and honey cream

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

Let's try it!

We will need:

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

Prepare the cream according to this recipe:

Beat milk and yogurt with yolk and honey.
Place the mixture on the fire, stirring thoroughly.
Bring the cream until it thickens, then remove from heat and let cool.
If you want to make the cream more delicate, add butter at your discretion.
Add additives. We also decorate the finished cake with the selected addition.

Cream for Napoleon with nuts

A new version of a familiar recipe. Rest assured, you will be surprised by the results.

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.

Prepare the cream like this:

Take a bowl, pour 200 g of milk into it, add vanillin, sugar and starch.
Beat in the eggs and thoroughly beat everything with a mixer until a fluffy mass is formed.
Heat the remaining milk in a saucepan with a thick bottom.
Pour the previously prepared mixture with starch into the warm milk in a thin stream, stirring constantly.
Making sure that the mixture does not burn, bring it to the consistency of thick sour cream.
When the cream is ready, remove it from the heat and let it cool completely.
Add cream to the cold mixture and beat everything thoroughly with a mixer.
Finally, add the walnuts chopped in a blender.

Delicate curd-banana cream

In general, you need to make half a portion more of this cream, because it is unlikely to reach “Napoleon” in its original quantity.

We use the following products:

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

Cooking steps:

Break the eggs into a thick-bottomed saucepan, add sugar (leave 50 g for the cottage cheese), add vanillin and flour. Beat the resulting mixture with a mixer at medium speed.
Pour in the milk in a thin stream, whisking the cream at the same time so that no lumps form.
Place the mixture on low heat and continuously stir until the cream reaches the consistency of cream.
When the mixture is ready, turn off the heat and let the cream cool.
Add butter to the cream and beat the cream. As a result, we should get snow-white peaks.
Grind the banana in a blender.
Beat the cottage cheese and banana thoroughly with a blender.
Apply the cream in this way: cake - custard - curd-banana mixture.

Sour cream

So tender and melting in the mouth, it will definitely not leave anyone indifferent. And the slight sourness will drive any gourmet crazy.

Ingredients for our cream:

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

Step by step recipe:

Take 250 g of milk and whisk thoroughly with flour and 100 grams of sugar.
Heat the remaining milk on the stove with sugar and vanilla.
As soon as the milk begins to gurgle, stirring vigorously, pour in the previously prepared mixture of milk and flour.
Without stopping stirring, cook the cream for about five more minutes.
Let the cream cool.
Meanwhile, beat the butter until fluffy and fluffy.
Add butter to the cooled cream.
And the last stage - slowly add sour cream to the cream, spoon by spoon, while whisking everything with a mixer.

Preparation

Why doesn't the custard thicken? This means you did something wrong and your cream turned out runny. The solution to this problem is very simple: you need to thicken it with flour or starch. But in this case you need to act carefully and not overdo it.

Let's prepare all the necessary ingredients that we will need in the process of preparing the cream.
How to make custard? First, put half a liter of milk on the fire and almost bring it to a boil. If you use 1 liter of milk, then keep in mind that the remaining ingredients should be twice as much. If you want to make cream without milk, you can use plain water or coffee, juice, tea, or compote instead.
Take an aluminum container and beat sugar, egg and flour in it. Add vanillin here. If you wish, you can make the cream without eggs.
Then you will need to add a glass of cool milk to the resulting liquid and beat the mass again. It is advisable to prevent the flour from settling to the bottom.
When our milk on the fire has almost reached the boiling point, we begin to pour the previously prepared liquid into it. Take your time and pour it in a thin stream, while constantly stirring the milk. Then bring the resulting cream to a boil. As a result, we will get a delicate custard, without lumps or foam. After this, it will need to be cooled to room temperature.
Now it's time to add the butter. In our case, its percentage is eighty-two. If the fat content of your oil is seventy-two percent, then you will need more of it. If you wish, you can make the cream without oil. It is advisable that it softens while the custard is cooling. The butter-custard we are preparing is an emulsion. For emulsification to be successful, it is advisable to adhere to one main rule: the temperature of all ingredients must be the same.
Before adding butter to the prepared mass, it is recommended to beat it in advance until fluffy. To do this, gradually increase the speed on the mixer.
Gradually add the whipped butter into the custard, as shown in the photo.
How long does it take to cook custard? We focus on appearance. As a result, we will get a full bowl of delicate creamy mass. That's the whole recipe with photos! Now our classic custard for “Napoleon” is produced. As you can see, preparing such a dessert correctly is not so difficult. All that remains is to grease the cakes with light cream and we will get the perfect, delicious dessert. Bon appetit!

KBJU and composition for the entire dish

Calories: Not specified
Cooking time: Not specified

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