Classic Napoleon Cake Cream Recipe

The content of the article

• How to make a classic cream cake Napoleon
• From flour, milk and eggs
• With condensed milk and butter
• With cream
• Egg-Free Custard Recipe

Sometimes we want to treat ourselves to a homemade dessert, especially if a family celebration is planned. A classic for such cases was the Napoleon puff cake. It’s not easy to cook, it will take a lot of time. To make the dessert delicious, you must clearly follow the recipe for baking cakes and choose the right filling.

How to make a classic cream cake Napoleon

Modern cooking knows several recipes for making such a filling. Each of the options brings new shades to the taste of the dessert. To choose the perfect filler for Napoleon, it is best to try several ways to create it. It is possible to ensure ease of preparation with the help of condensed milk, a delicate taste is obtained by adding cream or sour cream, and nuts, intervened in a cream base, will add some piquancy.

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

From flour, milk and eggs

This recipe for Napoleon cream 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 pan having a thick bottom. The container volume must be at least 1.5 liters so that when mixing the cream does not splash.
2. Pour the flour and sugar into the saucepan to be mixed. Break eggs into the resulting mass, add vanilla sugar, mix everything so that no lumps appear.
3. Pour milk into the resulting base for the cream, without ceasing to stir, so that the mass turns out to be homogeneous.
4. Set the mixture to simmer on a small fire, stirring constantly. Pay close attention to flour: avoid 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 stir the mass periodically..
7. After cooling the cream mixture, add the oil, which must be pre-softened. Mix everything until the ingredient is completely dissolved..

With condensed milk and butter

Structure:

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

Cooking:

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

With cream

Cream for 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 before boiling, then let it cool.
2. Separate the yolks and proteins, beat the yolks with sugar until a lush, creamy mass forms.
3. Without stopping the whipping process, add milk to the eggs.
4. Place the resulting mass on a medium-high heat and cook until it thickens.
5. Remove the cooked cream from the stove, cover with cling film and cool.
6. Whip the cream so that the formation of the peak begins, mix them with a spoon to the total mass.
7. Put the resulting filling in the refrigerator.

Egg-Free Custard Recipe

Structure:

• milk – 3 l;
• granulated sugar – 4 tbsp .;
• vanilla sugar – 2 packs;
• flour – 12 tbsp. l .;
• butter – 400 g.

How to cook:

1. Take 2 liters of milk, bring it to a boil. Add both types of sugar to the liquid.
2. In a separate bowl, mix an unclaimed liter of milk with flour. The resulting substance must be introduced gradually into heated milk with sugar. This must be done by constantly stirring, otherwise lumps may form.
3. Wait for the mixture to boil. When a few bubbles appear on the surface, turn off the stove.
4. Leave the stuffing to cool. By consistency, it will resemble a thick porridge.
5. When the mixture has completely cooled, add the oil that needs to be softened beforehand, whisk together to make a custard butter cream.