Butter cream for Napoleon cake

Many people ask me with what butter cream I'm making Napoleon cake. Here I am sharing the recipe:

Cream for Napoleon

Grind the sugar with the eggs, add milk and, stirring, cook the mixture over the fire until it boils. After this, remove the mixture from heat and cool.

Separately, beat the butter until white and, continuing to beat, add the cooled mixture to the butter. Add vanillin or liqueur to the cream.

Composition of products for Napoleon cream

For 200 g of unsalted butter - 0.5 cups of milk, 1 cup of sugar, 1 egg, 1/4 vanillin powder or 2-3 tbsp. spoons of liqueur.

A quick and inexpensive alternative to Napoleon cream

Sometimes I get lazy and make the cream for Napoleon simpler, like this:

I beat a stick of butter with a can of condensed milk with a mixer, then add a tablespoon of lemon juice and coat the cakes. It all soaks for a few hours, and then the cake is ready, bon appetit!

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Creams for ready-made cakes “Cheroke”

Here I collected various lubrication creams ready-made cakes Cherokee.

To frost one cake, for example, a Cherokee cake, you need 400 gr. cream.

Sour cream for “Ryzhikov”.

This is the simplest and most affordable cream. To prepare it you will need:

• 100 gr. sugar
• 200 gr. sour cream (25%) or yogurt
• 100 gr. butter

Condensed milk cream with butter for “Ryzhikov” and “Cheroke” sponge cakes.

• 200 g boiled condensed milk
• 200 g butter

Mix the ingredients at room temperature, preferably beat with a mixer, and the cream is ready.

Custard cream for “Napoleons”

Cook jelly from 200 gr. milk and 1 tablespoon of starch or flour, cool to room temperature, 150 gr. mix softened butter with 150 gr. sugar, add to the resulting mass in portions milk jelly and beat with a mixer.

Lemon cream on water for “Rizhikov”

Ingredients:

• Sugar - granulated 2/3 cup
• Water 1/4 cup
• 2 yolks
• Zest of 1/3 lemon
• Butter 125g.

Sugar with lemon zest add water and bring to a boil. At the same time, grind the yolks in a saucepan. Pour syrup into the mashed yolks in a thin stream; when the syrup combines with the yolks, put it back on low heat and cook, stirring continuously. In this case, it is necessary to ensure that no lumps form. When the cream turns out to be the desired thickness (the consistency of not thick sour cream), it needs to be cooled to the state of fresh milk and then combined with butter, cut into small pieces. After this, beat the mass with a mixer until fluffy.

Coffee cream for “Ryzhikov” and “Napoleon”

Ingredients:

• Sugar - granulated 1/2 cup
• Milk 1/4 cup
• Egg 1 piece
• Butter 125g.
• Ground coffee 1 teaspoon
• Water for coffee 1/3 cup.

Pour boiling water (half a glass) over the coffee and leave for 15 - 20 minutes, then drain the infusion and strain it through a fine strainer or through gauze folded several times. The coffee broth is combined with milk and sugar and brought to a boil. At the same time, grind the egg and combine with a coffee-sugar solution, boiling until thick (the consistency of thin sour cream), cool to the temperature of fresh milk and add this mass in small portions (about a teaspoon) into the mashed butter, whisking continuously with a mixer until the cream do not double in volume.

Cream with walnuts for “Rizhikov”

Ingredients:

• Sugar - granulated 1/3 cup
• Milk 1/2 cup
• Yolks 1 piece
• Flour 1 teaspoon
• Chopped walnut kernels - 1 cup
• Cognac 1 teaspoon.

The yolks are ground with sugar, cognac and flour, the ground mass is diluted with milk and boiled until thickened. The nut kernels are finely chopped, ground in a mortar or rolled on a board with a rolling pin. The crushed nuts are added to the finished mass and beaten until it becomes fluffy.

Egg cream for “Napoleons”

Ingredients:

• Sugar - granulated 1/2 cup
• Milk 1 glass
• Flour 1/4 cup
• Eggs 2 pieces
• Vanilla sugar 1/4 powder

Eggs are ground with sugar until the sugar grains disappear, then flour and vanilla sugar are added and everything is ground until elastic; Hot milk is gradually poured into the mashed mass, stirring continuously. Place the mixed mass on low heat and, continuing to stir, cook until sour cream thickens. When the cream thickens, knead it especially carefully, as it may burn. Once the cream has been brought to the desired consistency, remove from heat and whisk.

The finished chilled cream is used as a filling for puff pastries, eclairs, etc.

Condensed milk cream with added coffee or cocoa for “Ryzhiki”, “Napoleon” and biscuits.

Ingredients:

• Butter 200g
• Condensed milk 1 cup
• Vanilla sugar 1/3 powder
• Liqueur 1 teaspoon
• Cocoa or instant coffee 1 tbsp. spoon

Unsalted butter knead in a bowl and grind until white. Condensed milk is poured in small portions (no more than a teaspoon) into the mashed butter, continuously whisking the mass until fluffy; vanilla sugar and liqueur are added to the finished cream. If desired, add dry instant coffee or cocoa.

Whipping protein cream (raw)

Ingredients:

• Egg whites 4 pieces
• Powdered sugar 1/2 cup
• Vanilla sugar 1/2 powder

Beat the whites separated from the yolks until fluffy foam, gradually adding powdered sugar And vanilla sugar. Beat the cream for at least 20-25 minutes.

The cream can be used as a filling for puff pastries and eclairs.

Cream of apricot jam and sour cream for “Ryzhiki”

Ingredients:

• Apricot jam 150g
• Sour cream 200g
• Sugar 50g

Beat the jam with sugar and sour cream until the mass is saturated with air.

Whipped cream for layering cakes:

Chocolate

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon
• Grated chocolate 100 gr.

Pour the cold cream into the whipping bowl and beat gently in a circular motion, as if you were kneading dough. As soon as they thicken and there is no residue left at the bottom of the dish. liquid cream, mix them with sugar and layer cakes and pastries. Sugar should be mixed with cream with careful, light movements.

Vanilla

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon with top
• Vanilla sugar on the tip of a knife

With cocoa

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon
• Cocoa powder 1 tbsp. spoon without top
• Butter - a piece the size of a walnut (15g)

Heat the butter and mix with cocoa powder. Separately, whip the cream and mix it with sugar. Then put a spoonful of cream into the heated butter to make it thinner, then carefully mix it with the rest of the whipped cream.

With strawberry

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 1 tbsp. spoon
• Strawberry 100g

Gently mix the whipped cream with the sugar, and then mix everything with the mashed strawberries with a fork.

With squirrels for “Rizhikov”

Ingredients:

• Heavy cream 0.25l
• Powdered sugar 20g
• Egg whites 2 pcs
• Fine granulated sugar 80g

Whip cold cream in a saucepan; When they thicken, carefully mix them with sifted powdered sugar. Beat the whites separately until they form a stable foam and, continuing to beat continuously, add sugar and beat for some more time. Then carefully mix the whipped whites with the whipped cream.

Parisian cream for “Ryzhikov”.

Ingredients:

• Chocolate 200-250g.
• Heavy cream 250g.

Pour grated chocolate into the cream, put the pan on the fire and bring to a boil. As soon as the cream begins to boil, set aside from the heat and cool by placing the pan in a bowl with cold water. Then leave it for several hours (preferably until the next day) in a cold room, then beat.

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Amazing cake consisting of puff pastries, richly soaked in the most delicate creamy mass, literally melts in your mouth. Secret delicious dish lies precisely in the skillfully made cream, which can be prepared different ways. The traditional recipe involves using a delicate custard with hot milk, sugar, eggs and butter.

The five most commonly used ingredients in recipes are:

To give it airiness, add cream or sour cream, to diversify the taste - walnuts, almonds, lemon and orange zest, fresh and canned fruits, berries, cocoa, black and White chocolate, Baileys cream liqueur, italian cheese"Mascarpone". To ensure that the cake is well soaked, the cakes are coated with a warm creamy base 5-6 hours before serving. The uneven edges are cut off, the resulting crumb is crushed and sprinkled over the top. confectionery product. Housewives also use other recipes for creams for the Napoleon cake, for example, with cottage cheese or regular condensed milk - quickly and tasty.

Every housewife has ever baked this marvelous and incredibly tasty cake. It has been familiar to everyone since the Soviet era. Many people remember its unforgettable taste from childhood. Nowadays, it continues to enjoy the same success in families who are not averse to enjoying this amazing pastry.

Napoleon is an excellent solution not only for a festive tea party, but also for a regular meal. It is quite high in calories, but incredibly tender and tasty. It's not difficult to prepare. The highlight of this confectionery product can be called custard cream.

Custard for Napoleon cake is the main component of baking. Thanks to him, the taste becomes incredibly sweet and satisfying. It is also used in various types of cakes, puff pastries, baked nuts and other types of sweets.

Custard recipes

This article will benefit those who do not yet know how to cook custard on, because all manufacturing methods are described in detail here. Even a beginner can do everything correctly and flawlessly if he follows all the instructions given.

Classic recipe

The classic recipe for the cream is quite simple and widely available. To prepare it you just need:

1 liter of milk of any fat content;
Powdered sugar or granulated sugar (140-160 grams);
Yolk (3-4 pcs.);
Flour (40-55 grams);
Vanillin.

Cooking step:

1. First of all, you need to boil the milk over medium heat.
2. In a separate bowl, mix the yolks with powdered sugar, and then add vanilla.
3. Beat this mixture with a mixer until the powdered sugar is completely dissolved, then gradually add flour. The consistency should be fluffy and without lumps.
4. The next step is to add boiled milk to egg mixture. After combining the mixture with milk, place on low heat and stir constantly. After some time, the liquid will begin to become thick.

Custard for Napoleon

The custard recipe for Napoleon is easy to prepare and can be prepared at home. Many people think that Napoleon prepared at home will not be as tasty as store-bought, so they continue to do nothing, buying it in stores, supermarkets and other retail establishments. However, this is a misconception. This is mainly the opinion of those who have not even tried to prepare this masterpiece. Baking the cakes won’t take much time, and the cream can be prepared according to these instructions:

• Milk (400 ml);
• Flour (65 grams);
• Butter (235 grams);
• Vanillin (2-3 grams);
• Granulated sugar (325 grams).

Cooking step:

1. Combine half the specified amount of milk at room temperature with flour. Then beat with a mixer or whisk.
2. Bring the other half of the milk to a boil over medium heat, stirring constantly.
3. The next step is to add the mixture with flour and vanilla to the boiling milk. When the thickening becomes noticeable, you will need to remove from the heat and leave to cool.
4. After this you need to beat the butter with granulated sugar and add to the cream.

Custard with condensed milk

Napoleon cream with condensed milk is made quite quickly. It perfectly soaks the cakes, making the cake even tastier and more appetizing. To prepare it you will need:

• Milk (255 ml);
• Granulated sugar (30 grams);
• Flour (55 grams);
• Condensed milk (450 grams);
• Heavy cream (210 ml);
• Vanillin.

Cooking step:

1. Take 75 ml of milk and combine it with flour.
2. Whisk thoroughly to obtain a homogeneous mass.
3. Dissolve the sugar in the remaining milk and simmer over low heat.
4. Then add the flour mixture and bring to a boil, stirring. This procedure can be performed in a water bath.
5. Remove from heat and add condensed milk when cool.
6. Separately, whip the cream to the stiffest peaks and also add to the cream.

This Napoleon custard is light and airy. Everyone who tries to make it will be completely delighted.

Caramel custard

Here you will need boiled condensed milk. It will give the cream an unforgettable aroma and unique rich taste. To prepare you will need:

• Boiled condensed milk (500 grams);
• Vanilla;
• Starch (400 grams);
• Milk (500 ml);
• Cream (300 grams);
• Chicken egg (2 pcs.)

Cooking step:

1. You need to beat the eggs, then add starch and vanillin.
2. Heat the milk and pour into the egg mixture.
3. Then pour into a thick-bottomed saucepan and place over low heat, stirring constantly.
4. Once cooled, add boiled condensed milk.
5. Whip the cream in another bowl and then add it to the cream.

In this article, everyone will be able to choose for themselves an interesting and delicious recipe custard. After all, how to make custard is described in the smallest details, thanks to which even the most inexperienced beginner will be able to please loved ones with his culinary masterpiece.

There are many recipes for this delicacy. Some people make cream with water, while others like it with milk. By experimenting, you can choose the most suitable and rational cooking method for yourself.

It's no secret that the taste of the cake depends not only on the quality of the cake layers, but also on the choice of cream.

Today we offer three cream options for everyone’s favorite “Napoleon”.

You already have 3 cream recipes for Napoleon. Now it's a matter of small things!

1. Classic cream for Napoleon cake

Products:

1. Butter - 1 pack.

2. Condensed milk - 250 ml.

4. Nuts (preferably walnuts) - 250 gr.

How to prepare classic cream for Napoleon cake:

Beat soft butter with a mixer until smooth.

Gradually add condensed milk to the resulting soft mass, continuing to beat. This will allow the impregnation to turn out tender and airy.

Add chopped walnuts and vanilla sugar to the warm mixture to give the cream a delicious taste.

Be sure to whisk the contents of the pan again until smooth.

The nut cream for the Napoleon cake with condensed milk is ready, all that remains is to cool it to use it for soaking the cakes.

In the same way, you can prepare a sweet version - cream with boiled condensed milk for Napoleon, replacing the main product with boiled milk.

2. Custard for Napoleon cake

Products:

1. Whole milk - 500 ml.

2. Flour - 150 gr.

3. Vanilla sugar - 15-20 gr.

4. Butter - 1 pack.

5. Condensed milk - 250 ml.

How to prepare custard for Napoleon cake:

Mix milk with flour using a whisk or mixer. To avoid lumps, the bulk component must be added gradually.

Add sweetener and let the mixture simmer for five minutes. When the time is up, you need to turn off the gas and leave the mass to cool.

Place a piece of soft butter. At this stage, it is important not to allow the added product to become too soft, otherwise beat the mixture until homogeneous mass will not work.

The custard for Napoleon with condensed milk is almost ready, all that remains is to add the last element - condensed milk and beat the resulting mass again.

This will change not only the taste, but also the color and consistency of the finished product.

3. Cream with sour cream and condensed milk for Napoleon cake

Products:

1. Fat sour cream - 500 gr.

2. Condensed milk - 300 ml.

3. Lemon juice - 10-15 ml.

4. Vanilla - 15 gr.

5. Cognac or rum – 25 ml.

How to prepare cream with sour cream and condensed milk for Napoleon cake:

The first thing to do is beat the sour cream until fluffy using a whisk or mixer.

Without interrupting the beating procedure, you need to carefully add lemon juice, condensed milk and vanillin to give the cream a unique taste and sweet aroma. The dessert impregnation is ready.

Bon appetit!

Napoleon cake is a masterpiece of confectionery art; lovers of sweets are delighted with it. An incredibly delicious dessert that has practically become a classic. It often becomes the culmination of a festive feast. If you have a great mission to cover festive table, then don’t forget about the enthusiasm with which guests greet the Napoleon cake! It is unlikely that anyone will sincerely praise you for a cake brought from the store, but it is quite possible to receive culinary stars for a dish you prepare yourself.

The French and temperamental Italians call this cake “mille feuille”, which means a thousand layers. There are several fascinating stories about the birth of this delicious dessert, they will be discussed at the end of the issue. In the meantime, let's move on to the custard recipe for Napoleon cake.

Cream for Napoleon cake

You are offered a recipe for a simple, very tender and tasty classic custard. With cakes everything is much simpler. The most difficult option is to make your own dough and bake cakes for Napoleon. A less complicated option is to purchase ready-made frozen food in the supermarket. puff pastry and bake cakes from it. The easiest option is to purchase completely ready-to-eat cakes and simply coat them with cream.

You may ask: why not buy a ready-made Napoleon in this case? The answer is simple - in production, the cake cream will be prepared from unknown milk powder, egg powder and unhealthy fats. Such a cream is stressful for the body; it can add extra centimeters to your waist and cause health problems for the body as a whole.

Ingredients:

• chicken eggs – 4 pcs.;
• wheat flour - 4 tbsp. spoons;
• milk – 1 l;
• sugar - 500 g;
• butter - 500 g.

Cooking process:

If you prepare the cream according to the recipe described, then use only high-quality and nutritious products for it. Not spread or margarine, but butter; not powdered eggs and powdered milk, and eggs and natural milk.

Break chicken eggs into a bowl and add sifted eggs to them. wheat flour. These two ingredients must be mixed until smooth. When mixing these components, there are often lumps; an excellent and quick solution would be to use special attachments for an immersion blender with a knife.

In a saucepan you need to boil the milk and dissolve all the granulated sugar in it.

Pour the egg-flour mixture into the sweet milk in a thin stream, while constantly stirring the mixture.

Cook the cream over low heat until thickened. Then remove the saucepan from the heat and cool to room temperature.

Place the pre-softened butter in a large container, in which we will later knead the cream, beat with a whisk or mixer until smooth.

Add the cooled cream to the butter in small portions and begin to intensively mix the whole mass with a whisk.

Here you can use a mixer and work at low speed. In several stages, mix the custard into the butter, but not vice versa.

We grease the cake layers with the resulting cream or use it for filling or buns. The cream is good not only in Napoleon, it will go well with honey, sour cream and sponge cakes.

You will certainly be pleased that the taste of the cream is excellent!

If the process doesn’t tire you at all, tune in to making homemade Napoleon with many thin layers. I will definitely share my signature recipe in the next issue, subscribe to the newsletter of new recipes from our notebook!

The French claim that the dessert was invented by a cook who lived at the court of Bonaparte himself. He dreamed of becoming the best cook. And he used a trick: he bought a traditional holiday french pie, cutting along the cake, smeared with cream with jam and cream. And to flatter his emperor, he named the dessert after him. Of course, all Bonaparte’s followers and he himself appreciated the delicacy.

According to another legend, the author of the dessert is the emperor himself. Allegedly, the wife was jealous of the emperor’s pretty young maid of honor. To distract Josephine (who, it should be said, loved sweets very much) from sad thoughts, Bonaparte invited her to enjoy a dessert of his own invention. And on the fly I came up with a recipe, which was tested in practice, the result was delicious cake, which was named after its inventor.

In Russia, for the first time, the delicacy was prepared in memory of the expulsion of Napoleon’s troops and was made in the form of triangular-shaped cakes, reminiscent of the emperor’s cocked hat.

This is such an interesting and delicious story!

Best regards, Anyuta.