Recipe for custard for “Napoleon” with condensed milk, sour cream and more

08/14/2020 Pierre Gagnaire Cooking

What is the recipe for custard with boiled condensed milk? What components do you need to implement it? You will find answers to these and other questions in the article. Everyone loves delicious custard cream with boiled condensed milk. It's great for cookies, biscuits and waffles. Let's find out how to make this fabulously delicious cream below.

Recipe for Napoleon cake with condensed milk

Break the egg into a small bowl.

Add cold water to the egg and mix with a spoon.

Add soda slaked with vinegar to the same bowl. Mix everything thoroughly.

For this recipe it is better to use very cold water. I always have a supply of ice water in the refrigerator.

Sift the flour into a separate bowl.

Add margarine to flour. Flour and margarine need to be ground into crumbs. For this purpose, I used a very ordinary grater. I grated margarine and quickly mixed it with flour.

You can also use a spread. In this case, I used special margarine for puff pastry, which I previously placed in the freezer.

Mix the contents of bowls No. 1 and 2, put in the refrigerator for a couple of hours.

Divide the dough into 6-8 parts.

The quantity depends on how thick you prefer your cakes and what size baking pan you want.

Roll out each ball into a thin crust.

To ensure that the cake has the correct round shape, you can use a plate or a pan lid.

We send each of the cakes to bake in the oven for 4-5 minutes at a temperature of 180ºC.

Remove the resulting “cake” from the oven and let it cool slightly.

The cakes do not have to be perfectly smooth. After impregnation with cream, they will take on a completely acceptable appearance.

Prepare the cream by mixing melted butter and condensed milk.

We generously coat our cakes with cream.

Sprinkle crumbs on top of the cake.

For the crumble, I specially kept one cake layer in the oven for 2 minutes. It took on a beautiful brown hue.

Leave the cake for 4-6 hours to soak and serve.

Recipe with ready-made dough

You can also make a cake from ready-made dough. This recipe for Napoleon cake with boiled condensed milk suggests just that. For it you need to take:

• a can of boiled condensed milk;
• three hundred grams of butter;
• 700 grams of ready-made dough.

The dough needs to be defrosted and divided into equal pieces. Roll each into a layer. Place parchment on a baking sheet and grease with butter. Lay the cake. Pierce with a fork in several places. Bake at a temperature of two hundred degrees for about 15 minutes. You need to make sure that they turn brown, but do not burn. All the cakes are baked.

They make cream. Remove the butter from the refrigerator in advance so that it becomes soft. Beat it until fluffy. Then add condensed milk to it with a spoon. Beat again.

Each cake is coated with cream and stacked on top of each other. Cut to the desired shape. Grease the sides of the cake with the remaining cream, and don’t forget about the top of the cake. The scraps from Napoleon with boiled condensed milk can be chopped with a knife, turned into crumbs, and sprinkled over the dessert. Serve the cake after it has been in the refrigerator for a couple of hours.

Cooking process:

Baking cake layers for Napoleon cake:

1. Grind the cold margarine with a knife and add flour to it. Knead thoroughly;
2. Add water with egg, vanilla and soda. After mixing, place the dough in the refrigerator for half an hour;
3. After a while, take it out and divide it into 8 equal parts;
4. Roll out each piece to a thickness of 3 millimeters;
5. Bake each resulting cake in the oven until golden brown.

Dessert cream:

1. Cream soft butter;
2. Add condensed milk and mix with a mixer into a homogeneous mass with a light cream color.

Assembling the Napoleon cake:

1. Carefully cut the cakes into the desired shape;
2. Cover them with cream containing condensed milk;
3. Lay the cakes on top of each other, pressing them down well;
4. Grease the assembled cake and sprinkle with crushed crumbs from the cake scraps.
5. Place the finished dessert in a cold place to soak for 6 – 10 hours.

Important points for preparing Napoleon cake:

1. The dough must be made with very cold margarine;
2. For cream, choose high-quality natural condensed milk;
3. So that it is not very liquid, the condensed milk must be boiled first;
4. If you take condensed milk with herbal additives, the cake will have an unpleasant aftertaste;
5. To make the spread more tasty, you can add 50 grams of real creamy ice cream to it;
6. Don’t be alarmed when the cakes start to break during assembly. It should be. The cream, which includes condensed milk, will soak them well and make a truly wonderful dessert.

Napoleon with condensed milk turns out tender and very tasty. But this cake with milk custard is much tastier. Therefore, for variety, you can bake different types of dessert.

Recipe

The smooth yogurt adds a berry aftertaste, while the honey makes the custard thicker and smoother. We present the recipe in detail:

• It is best to choose liquid honey for this cream. To it you need to add warm milk, berry yogurt, sour cream, condensed milk and egg yolks. This mixture should be mixed thoroughly.
• Next, the cream needs to be placed on the stove over low heat and brought to a boil. The main thing is to constantly stir it so that it doesn’t burn.
• After cooking, the custard should be cooled. If desired, you can add grated white chocolate or coconut flakes to it.

Napoleon cake cream with condensed milk

The taste of the cake depends equally on the cake layers and the layer for them. How to make Napoleon so that it melts in your mouth, has a delicate structure and is pleasing to the eye.

Achieving good quality is not difficult, you just need to follow the instructions given by experienced confectioners.

To prepare cream for Napoleon cake with condensed milk, carefully select all products.

I recommend measuring the amount of ingredients with special care, otherwise the consistency of the cream will differ from the standard.

Recipe: Butter cream with condensed milk for Napoleon cake

You will need the following products:

250 g condensed milk; butter –200 g; 1.5 packs of vanilla sugar; a glass of chopped walnuts.

To ensure that the classic cake cream has the desired consistency, choose high-quality products.

Condensed milk should be without any thickeners or preservatives; you won’t see anything other than whole milk and sugar on the label.

There are also increased requirements for butter; purchase this product from a manufacturer you trust.

Preparation:

1. Leave the plate with the butter on the table so that the product softens and melts a little. Beat it until fluffy.
2. Gradually pour in the condensed milk, continuing to whisk.
3. When the mass becomes homogeneous and airy, put it on low heat. Heat until slightly warm and then set aside.
4. Dry the nuts in a dry frying pan, then cool and peel. To chop the nuts, place them in a tight plastic bag and beat them with a rolling pin. Watch the size of the pieces, they should not be too small and turn into dust.
5. Pour the nut crumbs into the butter-milk mixture and stir.
6. Lastly, add vanilla sugar to the cream on the cake; it will add the desired aroma.

Cream is perfect for Napoleon cake. It soaks puff pastry cakes well, makes them tender and prevents coloring.

If you want to layer Napoleon's cakes with a pleasantly colored cream, use boiled condensed milk.

Cream for Napoleon with pears

Pears in the dish act as an additional ingredient. With the help of fruits, you can not only improve the taste, but also give the cake a more stable shape, which is important when there is a small amount of cakes available.

What ingredients will be needed?

The components of the cream include:

• pears 3-4 pcs.;
• salt 5 g;
• butter 200 g;
• sugar 300 g;
• lemon in the amount of 3 slices;
• wheat flour 30 g;
• almond flour 150 g.

Step-by-step cooking process

Cooking instructions consist of the following points:

1. Fruits must be peeled and cored and cut into cubes.

2. It is necessary to transfer the pears into a saucepan and pour in 1 tbsp. water, add half of the total amount of sugar, lemon slices.
3. Next, the mixture should be cooked over medium heat for about 15 minutes.
4. The liquid obtained during cooking must be drained, remove the lemon and grind the mixture using a blender.
5. The butter must be mixed with the rest of the sugar, add pear puree, eggs, almond and wheat flour, and salt to the mixture.
6. The cream is churned until it increases in volume.

Recipe: Custard cream for Napoleon with condensed milk

You can make your own custard for Napoleon in a matter of minutes. The main thing is to have products from the following list on hand:

half a liter of whole milk; 1.5-2 packets of vanilla sugar; 4 tbsp. spoons of wheat flour; 250 g condensed milk; 1 package sl. oils

Cooking steps:

1. Stir the sifted flour into a small amount of cold milk. When the mass becomes homogeneous, pour it into the saucepan where the rest of the milk is and place the dish on the stove.
2. Keep the heat at medium level so that the custard does not burn. It will be impossible to get rid of the unpleasant smell later, and you will have to start applying the cream from the very beginning.
3. Using a whisk, whisk the mixture until it thickens. This will take approximately 5 minutes. Then remove the saucepan from the heat and place it on the table, let the custard mixture cool. To prevent a film from forming on its surface, place a small piece of butter on top.
4. You can use another method: cover the mixture on the cake with cling film, so that it fits tightly and does not serve as a place where condensation will collect.
5. When the mass has cooled to a temperature of 30-35 degrees, mix it with softened butter and condensed milk. Using a mixer, bring the Napoleon cake cream to an airy state, not forgetting to add vanilla sugar at the end.

If you use boiled condensed milk, the consistency and color of the cream on the cake will be slightly different (see photo).

Sour cream

Custard for “Napoleon” with sour cream is characterized by increased density and the ability to retain its shape.

This filling is more suitable for cakes with a small number of layers.

What ingredients will be needed?

The ingredients for preparing the dish are as follows:

• flour 1 tbsp. l.;
• butter 210 g;
• vanillin on the tip of a knife;
• egg 1 pc.;
• granulated sugar 6-7 tbsp. l.;
• sour cream 320 g.

Step-by-step cooking process

The instructions for preparing the dessert consist of the following steps:

1. It is necessary to grind the sugar with the egg in a small container until a whitish color appears.

2. You need to add flour to the mixture and beat again until smooth.
3. Next, add sour cream to the mixture and mix everything thoroughly.
4. The container is placed on the stove (in a water bath). The cream must be cooked, stirring, until thick.
5. After removing from the stove, add 50 g of butter to the mixture, beat it and leave to cool.
6. The remaining oil must be transferred to another saucepan and whipped until the volume doubles.
7. Add 1-2 tablespoons of sour cream to the whipped butter and stir until completely combined.
8. After receiving the dish, you can put it in the refrigerator for 2 hours, where it will acquire a dense consistency that allows you to hold even heavy cakes.

Recipe: Cream for Napoleon cake with sour cream

The butter in the Napoleon cream can be replaced with sour cream with a high fat content; this product has a more delicate consistency.

Do not forget that you need to whip the sour cream into a fluffy foam after cooling it thoroughly.

Ingredients:

300 g condensed milk; 500 g fat sour cream; teaspoon lemon juice; vanilla extract - to taste.

Progress:

1. Give the sour cream an airy state. To do this, turn on the mixer at medium speed and process the product placed in a large bowl for several minutes. Do not run the mixer for too long, otherwise the sour cream will begin to separate and form butter and whey.
2. The next step is adding condensed milk. Do not stop whisking the mixture so that its consistency remains fluffy and tender.
3. Pour in 5 ml of lemon juice and vanilla extract, this will help make the cream on the cake not so cloyingly sweet and give it a pleasant aroma.
4. After you layer the Napoleon cakes with cream and stack them, take your time to divide the Napoleon cake into portioned pieces.
5. It takes time to soak, and it is better if the cake sits on the refrigerator shelf all night.

Recipe: Cream for cake with condensed milk and eggs

Cream for Napoleon cake and pastries is prepared from:

butter – ½ pack; 120 ml milk; glasses of powdered sugar; six yolks and a glass of condensed milk.

Step-by-step preparation:

1. Heat whole milk in a saucepan.
2. Bring the butter to room temperature; it should soften.
3. Place the yolks in a bowl and whisk them until smooth. Then add powdered sugar and continue beating until the mixture changes color towards whitening (as in the photo).
4. Pour the yolks into hot milk, put the dishes on the fire. Stir the custard mixture onto the cake all the time with a whisk so that it does not curdle or burn. When the consistency becomes thick and begins to boil, remove the saucepan from the stove.
5. Leave the custard mixture to cool, covering it with cling film, and in the meantime beat the soft butter with condensed milk.
6. Combine the fluffy mass that results from whipping with the custard mixture. Beat everything again with a mixer.
7. Cream with condensed milk and sour cream will perfectly soak the Napoleon cake layers. As a result, you will get a delicate dessert that melts in your mouth.
8. For flavoring, you can use various extracts or vanilla sugar.

Enjoy your tea and good luck in your culinary career!

Cream with “Mascarpone” for cakes made from ready-made unleavened puff pastry

Custard for Napoleon cake can be prepared using Mascarpone cheese. The cream can serve as a layer for cakes, as well as an independent dessert.

What ingredients will be needed?

To prepare the dish you will need the following products:

• Mascarpone cheese 250 g;
• wheat flour 1-1.5 tbsp. l.;
• granulated sugar 1-1.5 tbsp. l.;
• vanilla bean 1/2 stick;
• milk 1.5 tbsp;
• powdered sugar 60 g;
• eggs 3 pcs.

Step-by-step cooking process

The cooking process involves the following steps:

1. Eggs should have their yolks and whites separated.

2. Milk must be mixed with granulated sugar and heated on the stove, without bringing to a boil.
3. The yolks are ground with powder and flour (without beating) until smooth.
4. The resulting mixture is introduced into the milk-sugar mass at a time.
5. The mixture should acquire a thicker consistency. The pan with it must be placed on the stove, stirring constantly, and cook until the required degree of thickness appears.
6. If lumps form as a result of cooking, the mixture should be passed through a sieve.
7. The finished thick cream must be transferred to a container, which is covered with film.
8. Next, the dish is cooled to room temperature.
9. While the custard is cooling, you need to grind the Mascarpone cheese.
10. The cream should be combined with cheese in portions when both components of the dessert reach room temperature. In this case, the mixture is stirred with a whisk until a homogeneous mass is formed.

Cake assembly and decoration

No additional impregnation is required for the cake. Lubricating the cakes begins with the bottom one, onto which cream 2-4 mm thick is applied. Next, the next one is placed on the finished cake, and the procedure is repeated until the end of the assembly. The top cake is also coated with cream, but with a thicker layer (4-6 mm).

The following products can be used as decoration applied to the top of the cake and its sides:

• cake crumbs obtained from crushing scraps or regular cake using a rolling pin;
• crumbs and powdered sugar, which can be sprinkled on top of the cake;
• grated chocolate (black, milk, white), laid out on a pre-prepared stencil;
• finely crushed nuts (hazelnuts, cashews, peanuts, Greek);
• coconut flakes;
• special confectionery topping.

Recipes for making cream with condensed milk and butter for Napoleon

No holiday is complete without dessert. But sometimes you don’t want to spend a lot of money on buying a store-bought cake, which may also turn out to be tasteless. A homemade dessert can always please guests, especially if it is Napoleon cake. But in order to cook it deliciously, you need to know the correct recipe for making cream for Napoleon with condensed milk and butter.

Simple recipe: minimum ingredients

This version of Napoleon cake with boiled condensed milk requires very few ingredients. For the cakes you need to take:

• two glasses of flour;
• two hundred grams of margarine;
• a glass of thick sour cream, better than village sour cream.

You may be interested in: Cake in a frying pan with condensed milk: the simplest dessert recipe

For the cream you need to prepare:

• a jar of boiled condensed milk;
• 50 grams of butter;
• half a glass of thick sour cream.

The secret of this recipe is that you really need to use very thick sour cream. If you take at least 15 percent, you won’t get a delicious dessert.

Classic recipe

Most often, the cream is the most delicious and unusual part of the cake. One of the most famous is the classic cream for Napoleon with condensed milk. For the crust you will need 3 cups of flour, 1 egg, a pack of margarine, water, soda and vinegar. You can get the cream from a can of condensed milk and a standard package of butter. You don't need to spend a lot of time and effort preparing dessert. The dough is prepared simply:

Break a chicken egg into a deep bowl, add half a teaspoon of baking soda, slaked with vinegar, and half a glass of cold filtered water.

• Mix flour and margarine until the mixture resembles crumbs. Add the ingredients from step 1 to it, mix until smooth and put in the refrigerator for 1-2 hours.
• The resulting dough must be divided into several parts. The number of cakes will depend on the number of pieces.
• Then roll out each piece thinly and bake in the oven at a temperature of 180-200 °C. Each cake will take approximately 4 minutes to bake. The finished cakes must be cooled.

For the cream, mix slightly softened butter with a can of condensed milk. The resulting mixture should be thoroughly greased with the cakes and allowed to brew for several hours.

If you want to decorate the cake, then you can turn one cake layer into fine crumbs and sprinkle it on top of the finished product.

Puff pastry Napoleon cake recipe

Many housewives prefer the Napoleon cake recipe made from puff pastry. Contrary to popular belief, puff pastry is quite easy to make. First you need to prepare two different doughs. For them you will need:

• 200 g softened margarine;
• 2 cups of flour;
• 1 glass of sour cream;

First, prepare the sour cream dough for “Napoleon”: to do this, mix a glass of flour with a glass of sour cream and knead lightly. After this, the board should be well floured and the sour cream dough should be laid out. After making cuts on it, roll it out thoroughly in all directions. Spread the mixture of flour and margarine in an even layer in the middle and seal the ends like an envelope. When rolling out this envelope, make sure that there is enough flour, otherwise the dough will stick and the puff pastry will not work out. Having rolled it out to a thickness of one centimeter, fold the dough sheet in four and cover with a napkin for five minutes. Next, roll out and fold again. By repeating this procedure four to five times, you will achieve a large number of layers.

Cut the dough according to the number of cakes and carefully place in the refrigerator, covered with a napkin. Bake the cakes for eight to ten minutes, then remove from the oven and do not remove from the baking sheet until completely cooled, as the cakes are fragile when hot and can be damaged. But these cakes need to be soaked with something! We would like to offer you another alternative recipe for cream for the Napoleon cake. Use the following products:

• 2 glasses of milk;
• 1 cup of sugar;
• 3 eggs;
• 2 tablespoons flour;
• 70 g butter;
• 1 packet of vanillin;
• chocolate - to taste;

Take an enamel pan with a thick bottom and pour milk into it. While it is heating, grind the sugar and eggs into a homogeneous mass, add flour and grind again. Gradually pour into hot milk. In order for the cream to be homogeneous, do not stop stirring it, and turn the heat to minimum. It is better to stir the cream with a wooden spatula, then it will not burn. Once the cream thickens, add the butter and while it melts, stir it. Remove the cream from the stove and after it has cooled, add vanilla. Chocolate added to warm cream will make the layer of your Napoleon cake even more delicious.

Delicate custard

Custard can be used for various desserts; its main advantages are ease of preparation and versatility. It goes great with any type of dough. It will require heavy cream, several eggs, sugar, flour, milk and boiled condensed milk. Recipe for cream for Napoleon with condensed milk:

200-300 ml of milk must be heated over low heat and mixed with 50 grams of granulated sugar until completely dissolved. After this, slowly pour in 100 grams of flour and beat well with a whisk until smooth.

Napoleon with boiled condensed milk turns out incredibly tasty and tender. If you want to somehow diversify the recipe and make it more unusual, you can add lemon, orange zest or a little sweet juice.

Useful tips and tricks

There is a list of recommendations from professional pastry chefs on how to prepare a visually attractive, well-drenched Napoleon cake at home.

Here are some of them:

• to prepare dessert you need to choose fresh products;

• after assembling the finished product, you don’t have to rush to decorate the top cake; the cake will be better soaked if you put it under a press (distribute the weight over the entire surface);
• It is recommended to carry out the assembly process in a split mold, greasing the cake layers as needed, then the product will take on the correct shape (decoration of the sides and top of the cake is done after removing the side elements of the mold);
• This tip is suitable for those who don’t have enough crumbs for decoration; you can replace it with powdered sugar or make visual borders out of it.

Sometimes confectioners use the following tricks when making custard:

• when adding sugar to butter (without heating), it is recommended to replace sugar with powder (this mixture whips easier);
• to give the cream an aromatic smell, you can add fruit syrups, liqueurs, nuts, lemon zest, cinnamon;
• when you plan to use the dessert some time after preparation, then to preserve it, it is recommended to sprinkle the entire surface with sugar, which prevents the appearance of a hard crust;
• To prevent the mixture from burning during cooking, it is better to use pans with a thick bottom;
• To stir the dish during cooking, cooks recommend using a wooden spatula instead of a regular spoon, and movements are made in the direction of writing a “figure eight” or an infinity sign;
• If during the cooking stage it was not possible to avoid the appearance of lumps of flour, then the finished cream must be passed through a sieve.

Custard anglaise belongs to haute cuisine recipes, although Napoleon is a familiar cake that is not difficult to bake at home. The variety of options for preparing the dish will not allow it to become boring and can satisfy any taste requests.

Unusual options

To make the cream original and memorable, you can use various additional ingredients. Napoleon's recipe with condensed milk is classic and gets boring pretty quickly, so I want to make it more unusual. The filling for the cake with pears will delight lovers of sweets. To prepare it you will need the following ingredients:

The pears must be washed and cut into fairly thin slices. Make syrup. To do this, mix water with sugar and cook until the crystals dissolve completely. Then you should add pears to this consistency and cook for a few more minutes, then place them on a baking sheet and put them in the oven to dry for a while.

The yolks need to be separated from the whites, then thoroughly beat them with half the sugar until foamy. To this mass you need to add starch and pre-grated zest on a fine grater.

Place the pan over low heat, pour the milk into it and heat slightly. Pour the remaining sugar and vanillin into it. Pour the egg mixture into the heated milk and gradually bring the mixture to a boil. When the cream has cooled a little, you can grease the cakes with it, alternately laying out a layer of cream and a layer of pears, or simply decorate the cake with them and pour over the pear caramel.

This “Napoleon” will not leave anyone indifferent and will delight with its refreshing taste. If desired, you can also add nuts or grated chocolate to it.

Chocolate cream

If you want to prepare an unusual “Napoleon” with light cake layers coated with a contrasting brown impregnation, then you will need a special chocolate cream for it.

What ingredients will be needed?

To complete this task you will need the following products:

• chocolate bar weighing 100 g, which can be replaced if 4 tsp are missing. cocoa powder and 4 tbsp. l. granulated sugar;
• milk 1/2 l;
• flour 50-60 g;
• sugar 1 tbsp;
• eggs 2 pcs.;
• butter (if desired).

The recipe is below.

Step-by-step cooking process

The cooking process consists of the following steps:

1. In a container, grind the eggs with a small portion of milk (100 g) and flour until a homogeneous consistency is formed.
2. Pour the rest of the milk into a saucepan, stir in sugar and chocolate. Then the container is placed on the stove, its contents are brought to a boil. Instead of chocolate, you can use cocoa with sugar when cooking.
3. Pour the egg-flour mixture into the boiled milk with sugar and chocolate, mix the mixture with a mixer and return it to the pan.
4. The cream is cooked with constant stirring until thick (the first bubbles appear).
5. The finished dish must be cooled, then, if desired, you can add oil to it.