Custard classic: a recipe for Napoleon cake. The best recipes for preparing this custard for Napoleon cake with sour cream, cream, butter, condensed milk, mascarpone, filling, lemon, cocoa, on mango, milk, yolks, curd

The article offers you the best recipes of custard for impregnating desserts, as well as the most popular culinary cake - "Napoleon".Here you will find recipes for brewing on milk, cream, butter, yolks and even a paste!

Custard is a classic recipe for Napoleon: a recipe with a photo

Custard is one of the classic recipes for making toppingsgoad, as well as the impregnation of cakes. Prepare a custard for each hostess, it always turns delicious. It does not require complex ingredients and all that is needed can be found in any refrigerator.

Depending on the type of pastry, you can always adjust the density of the dough, which is created by mixing flour or starch. Classic cream has no additives, but a modern custard can be prepared on the basis of condensed milk, cream, even ice cream.

INTERESTING: Most often the custard is used to fill cakes "Eclair" and to impregnate the world-famous cake "Napoleon".

Classic brewing recipe, ingredients:

• Butter( more than 70%) - 1 pack( standard package - 200 g, the result and taste of the cream depends on the quality of the oil you choose, the higher the quality of the oil you choose, thetastes better and creamier.) Avoid spreads and oils with herbal ingredients).
• Milk( fat) - 1 glass( a full glass contains exactly 250 ml of milk, choose home-made fatty milk or store at 3.2%).
• Sugar( can be replaced with powder) - 200-300 g( the amount of sugar and sweetness of the cream depends only on your preferences, powder should be taken to those who are not sure that they can completely dissolve the sugar crystals).
• Vanillin - it can be added at will and your preferences, you can completely eliminate it.
• Flour - several st.l.(approximately 3-4 tablespoons, is necessary in order to thicken the cream).

Brewing:

• Leave the oil for an hour or two at room temperature to make it soft and then rub it manually with the necessary amount of sugar or powder.
• A bowl with ground oil should be placed on the stove( the fire level should be the smallest).
• In the oil, add all the milk and mix the mass thoroughly, dissolving and mixing all the ingredients until the mass becomes homogeneous.
• The cream can not be brought to a boil, it must be hot, but it should not bubble.
• In the hot mass, add vanillin and flour, which should be poured not all the amount, but 1 tbsp.
• Each time mix the flour thoroughly so that it does not remain in the cream with lumps. To do this, you can use a submerged blender or a whisk.
• As soon as you dissolve all the flour, turn off the heat and, whipping or stirring, cool the cream. Use a cream for desserts can only be when it becomes cold.

Classic version of the custard for the Napoleon cake

Cream for Napoleon with condensed milk and butter: recipe with photo

Condensed milk is a favorite treat and confectionery additive in many desserts. From condensed milk, you can also prepare a custard that will have a pleasant creamy taste and delicate sweetness. To add sugar in such cream it is not necessary, as the condensed milk already has enough sugars and superfluous quantity simply will spoil taste.

Adding oil in this cream, you make the cream fat and denser, it will simultaneously impregnate the biscuit in the cake( or cakes), but also serve as a layer. If desired, you can also add cocoa in such a cream in the preferred amount( much or little) to get the chocolate custard. The cream is thickened with condensed milk and butter, as usual, with flour.

You will need:

• Bank of condensed milk - 1 small( 250-280 ml, choose condensed milk from natural milk, so the cream will taste better).
• Butter( at least 73%) - 1 package( high quality oil).
• Milk - 0.5 cups( any fat, but preferably homemade)
• Flour - several st.l.(2-3 tablespoons, see by texture)
• Vanillin or cocoa - add to taste and preferences

Brewing:

• Leave the oil at room temperature to make it soft and easily mix with condensed milk until smooth.
• After you mix the butter with the condensed milk, put the dishes on a small fire and pour the milk( see the density of the cream, you can add more milk) and mix thoroughly.
• Continue to interfere with the whisk while the cream is on the fire. Gradually add the flour and after the last spoon turn off the fire. Wait for the full cooling of the cream and only then use to lubricate the cakes or fill cakes.

Custard prepared on condensed milk

Napoleon cream with sour cream and condensed milk: recipe and photo

INTERESTING: This version of the cream is more saturated to taste, because it "hides" the sweetness of condensed milk and the creamy saturation. To make the cream as tasty as possible, it is best to use home-made separator sour cream or the most fatty shop cream in the recipe. Just like any other cream, this recipe can be improved by adding vanillin or cocoa.

You will need:

• Sour cream 30% or homemade - 300 ml.(if you take sour cream with a lower percentage of fat, the cream can get too liquid).
• Condensed milk - 1 pot( 250-280 ml, preferably from real milk).
• Vanillin or cocoa - to taste
• Flour - several st.l.(look at the density of the cream and adjust yourself).
• Sugar - can add a few tablespoons if the cream is not sweet enough for you).

Brewing:

• Sour cream should be mixed with sugar, do this with a mixer or blender( cap), so that sugar can completely dissolve, add vanillin.
• After pour the condensed milk and mix well with sour cream.
• Place the dishes on a weak fire and, without intermittent mixing, mix the flour, carefully dissolving it, avoiding lumps.
• When the cream becomes thicker, turn off the heat and wait for it to cool down, then start soaking the cakes.

Cake "Napoleon", soaked with scalded sour cream

Custard cream recipe for milk for Napoleon: recipe with photo

Cream for Napoleon cake, brewed with milk, is the most popular and classic recipe. This cream is easy to prepare, it has a pleasant liquid structure that well impregnates the crusty cake and makes it soft. To prepare the cream, of course, it is best to use fatty milk of home, so it has a more intense taste, it is useful and is a natural product.

You will need:

• Milk - 0,5 liters( depending on the amount of cream you need).
• Sugar - 150 g( sweetness of the cream, adjust yourself to your liking).
• Oil 73-80% - 1 package( pure oil without vegetable fats).
• Egg - 2 pcs.(it is advisable to use homemade eggs, since they have a rich taste and a pleasant yellow color).
• Flour - several st.l.(for the thickness of the cream)
• Vanillin - 1 small sachet

Brewing:

• Milk should be heated in a saucepan or a small saucepan( preferably with a thick bottom, so the heat will be distributed evenly).
• Milk should be melt and dissolve butter.
• In warm and hot milk, dissolve all the amount of sugar and vanillin( be careful, milk should not boil).
• Eggs in advance whisk in a magnificent foam( mixer to use more desirable).
• With a thin trickle, slowly pour the beaten eggs into NOT HOT milk and carefully mix the mass with a whisk so that the cream does not have lumps. If you feel that the cream can boil, it is better to remove it not for a long time from the fire, and then return it.
• After you dissolve the egg in the milk, start mixing the flour, dissolving each spoon and whipping the cream with a whisk to avoid lumps.

Brewing cream for a cake "Napoleon" in a saucepan

Creamy cream for Napoleon with cream: a recipe with a photo

If you brew a cream not on milk, but on cream, you will get a thicker and greasy option. Cream is a very "tender" product and in no case should it be brought to a boil, otherwise they can just curl up and the cream will get an unpleasant consistency. You do not need to add oil to such a cream. If you feel that the cream will soon boil - turn off the fire or remove the dishes from the fire, and then return.

You will need:

• Cream 10%( or 15%) - 500 ml.(more fat cream can also be used).
• Sugar - 1 cup( the amount of sugar and the sweetness of the cream you can adjust yourself).
• Vanillin - 1 small package( to taste, it will add the fragrance of cream).
• Flour - several st.l.(look at the thickness of the cream)

Brewing:

• Pour the cream into a bowl with a thick bottom and warm it up without boiling.
• Dissolve in the cream the required amount of sugar and vanillin.
• Gradually add the cream to the cream until the cream is thick. Remember that after cooling the cream will become even thicker and denser, and therefore, do not add too much flour.

Delicious creamy custard for Napoleon cake

Custard for yolks for Napoleon: recipe with photo

The yolk custard is very tasty, as the base is fat, and the rich taste of the egg together with the sugar gives pleasant sensations. This is one of the classic variants of the recipe for impregnating "Napoleon".Use the best home chicken eggs, as they have not only a pleasant color, but also "stronger" taste.

You will need for a large cake:

• Milk - 1-1,5 liters( depends on how much you want to impregnate the cake, take better home-made milk - it is fatter and has a rich taste).
• Yolks - 8-10 pcs.(from domestic large eggs, but you can use the most common store).
• Sugar - 300-400( try the cream for taste and adjust the amount of sugar to taste).
• Butter( at least 73%) - 200 g( not spread and margarine).
• Flour - several st.l.(to thicken the cream)
• Vanillin - 1-2 sachets( optional and taste)

Brewing:

• Do not put the oil in the refrigerator, let it be soft, so it will be easier to use it for cooking the cream.
• Separate the yolks and merge them into a separate bowl, there they should be carefully and very actively( before the foam) rubbed with sugar so that the taste you could not feel the crystals. Then add vanillin.
• Put milk on fire in a sauté pan or a small saucepan. Bring milk to a boil is not worth it. As soon as the milk warms up, add oil to it and melt it so that the mass becomes homogeneous.
• In warm milk( it should not be hot!) In a thin trickle, start pouring the ground yolks and whisk the cream with a whisk( you can even use a mixer).This will allow the yolks to dissolve, and the cream will become homogeneous and without lumps.
• After dissolving the yolks, start pouring 1 tablespoon flour.gradually, carefully stirring the cream, avoiding lumps.
• Once you dissolve the flour, turn off the fire, but do not stop mixing the cream for another 5-10 minutes. After that, cool and use to impregnate the Napoleon.

Preparation of yolk custard for impregnation of Napoleon cake

Custard with a filling for Napoleon: prescription with photo

Few people have heard that there is a cream based on ice cream "Plombir".Nevertheless, this is a very delicious recipe that will allow you to prepare a gentle impregnation not only for the Napoleon cake, but for other desserts. This cream has a delicate aroma of vanilla and a rich fat flavor of cream ice cream.

INTERESTING: In the recipe you can completely replace the milk with a filling, or you can divide these ingredients in half. The amount of cream in the recipe is calculated only for impregnation of the cake, if you increase the volume of the cream in half, you will get enough cream for decoration and to make the cake juicy.

You will need:

• Plombier( any firm, bold) - 300 ml.(you should use thawed ice cream, measure ml with a measuring glass, do not forget that Mr. Ice cream is not ml.).
• Egg - 1-2 pcs.(depends only on how large they are).
• Sugar - 0,5-1 cup( focus on the preferred sweetness of the cream).
• Milk( fat or homemade) - 2-2.5 cups( look at the consistency of the dough).
• Butter( at least 73%) - 1 pack( only quality oil, the spread will completely ruin the taste).
• Vanillin - at will to enhance the aroma

Brewing:

• Oil and fill it in advance at room temperature, so that both ingredients become soft.
• Egg should be whipped into a foam and dissolved in it all the preferred amount of sugar.
• After warming the milk, but do not bring it to the boil. In warm milk, fillings and butter are added, completely heated and mixed with a whisk.
• After this, it is necessary to add egg to the cream. Pour the mass in a thin trickle, stirring it carefully, avoiding lumps.
• Add vanillin to the cream, if you want and only then flour. First, pour 1 tablespoon, and then the second, if the cream seems too liquid.

Cream for Napoleon, frozen on ice cream "Plombir"

Recipe for a custard of cheese cream for Napoleon with mascarpone: photo

Some housewives prefer to smear the cakes for "Napoleon" with cheese custard. For the recipe, someone uses cheese mass or even grated cottage cheese, but these two ingredients are not as good as the cream cheese Mascarpone. It can be purchased in any modern grocery store, it will give cream a pleasant creamy taste and fat content.

You will need:

• Mascarpone cheese - 200-300 g.( Depends on the packaging and your preferences).
• Milk - 250-300 ml.(fatty shop or home).
• Sugar - several st.l.on preferences and taste
• Eggs - 2-3 pcs.(use home, so your cream will turn out very tasty and sated).
• Vanillin or vanilla extract - at own discretion
• Flour - several st.l.(the classic way to make the cream thicker).

INTERESTING: This recipe does not contain any butter, as it is perfectly replaced with Mascarpone cream cheese.

Brewing:

• Eggs should be whipped into a foam and dissolve all the sugar in them. You can also use a non-whole egg, but only yolks( 4 pcs.) From domestic eggs( preferably).
• After that, the egg mass is added with milk and mix everything thoroughly with a mixer, pour vanillin into it at will.
• Put the mass on a small fire and, without stopping to stir, start brewing. When the base for the cream warms up, dissolve the flour in it, wishing to achieve the necessary density of the cream.
• Leave the cream to cool and at this time carefully stir with fork "Mascarpone" cheese. In the future, it should be thoroughly mixed with the previously obtained custard until a homogeneous consistency and then used to smear the biscuits "Napoleon".

Custard with Mascarpone cheese - the original way to soak the cakes of Napoleon cake

Protein Cream for Napoleon: recipe with photo

Modern cooking gives a person the opportunity to give a "flight of his imagination" and use as much of his own ideas to achieve a single result- tasty dish. Penetrate cakes of "Napoleon" according to the classical rule should be with the help of custard, but this is not the limit. It is quite possible to use any other kind of cream, for example, protein!

INTERESTING: Protein cream can also be brewed, but not on the stove, but on a steam bath. So you get a fairly elastic and tasty mass, successfully complementing crispy cakes. In one cake, you can combine two types of cream: custard and protein. Liquid custard can soften the cakes, and protein becomes an interlayer and decoration.

You will need:

• Egg proteins - 3-4 pcs.(the amount depends only on the volume of the cream as a result).
• Sugar - 0.5-1 cup( quantity at your discretion)
• Pinch of salt or citric acid

Cooking:

• Protein before whipping should be cooled, this is one of the secrets of a good cream.
• Cold proteins pour into the bowl and add to them a pinch of salt or acid( this ingredient will not only serve as an "enhancer of taste and sweetness", but will also help to obtain splendor in the protein cream).
• Beat the squirrel with the mixer in the fastest mode until a high and fluffy foam forms and only then add sugar in small portions, completely dissolving each st.l.
• As a result, you will get a pretty fluffy mass, but it should be brewed a little( then the cream will keep its shape and will have a pleasant density).
• Place the dishes on a steam bath and continue beating for 5-10 minutes. Look at the cream itself, when it becomes denser, whisking should be stopped.

Protein cream is a great idea for impregnating and decorating a Napoleon cake

Chocolate custard for Napoleon with cocoa: a recipe with a photo of

Chocolate "Napoleon" or a cake with two-color impregnation( a layer of creamy and a layer of chocolate) will surprise everyone, and also give youyou pleasant taste.

You will need:

• Butter( more than 70%) - 1 pack( standard package - 200 g, the result and taste of the cream depends on the quality of your oil, the higher the quality of the oil you choose, the more delicious and rich the cream will turn out.spreads and oils with plant components).
• Milk( fat) - 1 glass( a full glass contains exactly 250 ml of milk, choose home-made fatty milk or store at 3.2%).
• Sugar( can be replaced with powder) - 200-300 g( the amount of sugar and sweetness of the cream depends only on your preferences, powder should be taken by those who are not sure that they can completely dissolve the sugar crystals).
• Vanillin - it can be added at will and your preferences, you can completely eliminate.
• Flour - several st.l.(approximately 1-2 tablespoons, is necessary in order to thicken the cream).
• Cocoa - 1-2 tbsp.(do not forget that, like flour, cocoa is able to thicken the cream and therefore it should not be added in excessive amounts).

Brewing:

• Leave the oil for an hour or two at room temperature to make it soft and then rub it manually with the necessary amount of sugar or powder.
• A bowl with ground oil should be placed on the stove( the fire level should be the smallest).
• In the oil, add all the milk and mix the mass thoroughly, dissolving and mixing all the ingredients until the mass becomes homogeneous.
• The cream can not be brought to a boil, it must be hot, but it should not bubble.
• In the hot mass, add vanillin and flour, which should be poured not all the amount, but 1 tbsp. With flour add small portions of cocoa( 1 tsp) and look at the general consistency.
• Each time mix the flour thoroughly so that it does not remain in the cream with lumps. To do this, you can use a submerged blender or a whisk.
• As soon as you dissolve all the flour, turn off the heat and, whilst continuing to beat or stir, cool the cream. Use a cream for desserts can only be when it becomes cold.

Napoleon cake with chocolate impregnation: an unusual recipe for a dessert

Lemon custard for Napoleon: a recipe with a photo

INTERESTING: Lemon custard will give Napoleon a cake an unusual taste and completely transform the recipe. This cake always "goes to cheer" for creamy saturation and incredible freshness, as well as a pleasant sour citrus.

You need:

• Butter( more than 70%) - 1 pack( standard packing - 200 g, the result and taste of the cream depends on the quality of the oil you choose, the higher the quality of the oil you choose, the more delicious and richGet a cream. Avoid spreads and oils with vegetable ingredients).
• Milk( fat) - 1 glass( a full glass contains exactly 250 ml of milk, choose home-made fatty milk or store at 3.2%).
• Sugar( can be replaced with powder) - 200-300 g( the amount of sugar and sweetness of the cream depends only on your preferences, powder should be taken by those who are not sure that they can completely dissolve the sugar crystals).
• Vanillin - it can be added as desired and your preferences, you can completely eliminate.
• Lemon - 1 pc.(all the whole zest and juice to taste)
• Flour - several st.l.(approximately 3-4 tablespoons, is necessary in order to thicken the cream).

Brewing:

• Leave the oil for an hour or two at room temperature
• Rinse sugar with lemon juice, finely grated zest and oil.
• Add warm milk and mix thoroughly the whole mass, put on fire.
• Because of the acid, the milk will be folded and in order for the cream to be uniform, it should be carefully and actively interfered with.
• The cream can not be brought to a boil, it must be hot, but it should not bubble.
• In the hot mass, add vanillin and flour, which should be poured not all the amount, but 1 tbsp.

"Napoleon" with impregnation from leavened lemon cream will surprise and please with pleasant taste

Curd custard for Napoleon: recipe with photo

IMPORTANT: For the recipe, it is best to use the ready-made cheese mass, which can be purchased at the store. If you want to prepare a cream based on homemade cottage cheese, then it should be carefully wiped through a sieve or pre-beat with a blender with cream or sour cream.

You will need:

• Milk - 1,5-2 cups( look at the consistency)
• Cheese vanilla mass - 200-250 g.( Also look at the density of the cream).
• Sugar - 0,5-1 cup( according to your preference)
• Eggs - 1-2 pcs.(You can use only yolks in an amount of 3-4 pieces).
• Oil - 100 g.( Only creamy, without vegetable fats).
• Flour - 2-3 tbsp.l.(for the density of the cream)

Cooking:

• Milk should be heated in a saucepan and dissolve the sugar in warm milk.
• Add butter to the milk and completely melt it.
• The egg is pre-whipped into a foam with several st.l.sugar, and then, without stopping whipping, you should pour the egg mass into the milk and mix everything thoroughly until smooth.
• Brew the cream, adding small amounts of flour, leave the cream to cool after brewing.
• Cooled cream should be mixed with a mixer or blender with cheese mass until uniform. If the cream is very thick, you can dilute it with cream or milk.

Custard with curd paste for "Napoleon"

Custard for Napoleon on manke: recipe with photo

INTERESTING: As an ingredient, thickening cream, you can use manga, instead of flour. The taste of the cream will get more saturated and "hearty"( greasy, slightly granular).

You will need:

• Milk( any fat content) - 1 liter( home is much preferred).
• Butter - 1 packet in 200 g( not margarine and not spread!)
• Manka - 2-3 tablespoons
• Vanillin or lemon peel - 1 tsp.(add at will).
• Sugar - 1 cup( the desired sweetness and the amount of sugar determine yourself).

Brewing:

• Milk should be heated and melted in it with all the oil.
• Add sugar and cook the cream until it dissolves, not boiling.
• Munku add small portions, carefully mixing the mass.
• Allow the cream to cool completely, only so it becomes thicker and then used to impregnate the cake.

Cooking cream for semolina Napoleon

Custard for Napoleon with starch: recipe with photo

INTERESTING: To thicken the cream, you can use flour and potato or corn starch in the amount of 1-2 t.p.(depends on the desired amount of finished cream).

You will need:

• Milk - 2-2,5 cups( preferably used at home)
• oil - 1 packet( fatty, without vegetable impurities)
• sugar - 0.5 cups( depending on the preferred sweetness, you can add more).
• Starch - 3-4 tbsp.(corn or potato)
• Vanillin - 1 small sachet
• Egg - 2 pcs.(homemade eggs will improve the taste of the cream)

Cooking:

• In warm milk, melt the butter and heat the mass
• . While it has not reached the hot state, an egg mass is poured into it, whipped and ground with sugar, vanillin added.
• Pour in the eggs, very quickly and thoroughly mixing the whole mass, so that she does not go clumps.
• Starch should be poured in small portions, 1 spoonful and the whole mass should be immediately mixed. Lubricate the cakes should only be cooled cream.

Video: "Custard with starch"