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

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.

How to make classic cream for Napoleon cake

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

To create a Napoleon Custard Cake, you can take the easy route of using store-bought puff pastry. Cooking it yourself is a more difficult task. Recipes with photos can be found on the Internet. Recommendations will help make your baked goods a real masterpiece that any guest will enjoy. Classic custard for Napoleon is the main condition for achieving the great taste of the dessert.

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:

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.
The next step is adding condensed milk. Do not stop whisking the mixture so that its consistency remains fluffy and tender.
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.
After you layer the Napoleon cakes with cream and stack them, take your time to divide the Napoleon cake into portioned pieces.
It takes time to soak, and it is better if the cake sits on the refrigerator shelf all night.

Vanilla cream for Napaleon cake

Ingredients:

Milk 600 ml;
Flour 3 cups;
Egg yolks 4 pieces;
Sugar 0.75 cups;
Vanilla sugar 2 sachets;
Butter 20 g.

Cooking method:

Pour the milk into a saucepan and bring to a boil. Meanwhile, grind the yolks with sugar. Grind thoroughly, but if some of the sugar does not dissolve immediately, it’s okay.
Add sifted flour and mix well. The result is a thick mass, we need to dilute it slightly, because if we add it in this form to hot milk, we will get a sweet lump of dough in the milk.
Once the milk has boiled, add half the milk into the egg mixture in a thin stream, stirring constantly. Now pour the diluted egg mixture into the remaining milk, do not forget to stir.
Place the pan on the fire, stirring constantly, bring the cream to a boil and cook until thickened. Pour the finished cream into a wide container, add vanilla tincture and butter, mix well. If you use vanilla sugar or vanillin, add it along with the sugar.
To prevent a crust from forming on the cream while cooling, cover it with cling film so that it adheres to the surface of the cream, or simply stir constantly

Secrets of the right custard

To ensure that the recipe is a success and there are no annoying pitfalls, you need to adhere to some subtleties.

Use only fresh, high quality products.
Take a pan with a double bottom, as it heats up evenly.
Stir the cream with a wooden spoon or stainless steel spatula. Do not use aluminum appliances for this purpose.
Stir the cream using a figure eight motion of the spoon. Then the mass will warm up evenly.
If you are afraid that the cream will curdle, then cook it not on the burner, but in a water bath.
The less milk you use, the thicker the cream will be.
To make the cream acquire a more delicate structure, pass it through a fine sieve.
A richer taste and color of the cream will be obtained if it is prepared with yolks or homemade eggs.
The creamy mass can be flavored with vanilla.
The cream will acquire a specific aroma and taste if you add alcohol to the already cooled mixture: cognac, brandy, rum.
The cream is always used when it has cooled.
To prevent a thin thick layer from forming on the surface of the mass when cooling, cover the container hermetically with cling film so that it comes into contact with the cream.

Sour cream for “Napoleon”

Ingredients:

Sour cream 30% fat - 1 liter;
Powdered sugar - 250 grams;
Walnuts - 100 grams.

Cooking method:

You can add chopped walnuts to the cake cream. But you can do without them. If you decide to make cream with nuts, lightly fry them in a dry frying pan and then chop them in any convenient way.
Place the sour cream in a bowl, add powdered sugar, and begin beating with a mixer or just a whisk until smooth. This will take you 3-4 minutes. Do not beat the sour cream into the butter. Pour in the prepared nuts and mix.

If the cream turns out liquid, add a sour cream thickener to it.

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:

Leave the plate with the butter on the table so that the product softens and melts a little. Beat it until fluffy.
Gradually pour in the condensed milk, continuing to whisk.
When the mass becomes homogeneous and airy, put it on low heat. Heat until slightly warm and then set aside.
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.
Pour the nut crumbs into the butter-milk mixture and stir.
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.

Oil cream for “Napoleon”

Ingredients:

250 g butter (82.5% fat);
180 g condensed milk;
1 tsp. vanilla sugar.

Cooking method:

Soften the butter. Pour condensed milk into a thick-bottomed saucepan, bring to a boil, add vanilla sugar, remove from heat, strain through a sieve and cool.
Beat the butter, pouring in a thin stream of lukewarm condensed milk. Coat the pre-baked and completely cooled cakes with the resulting cream and stack them on top of each other. “Napoleon” with such cream must be pressed with a heavy board and placed in the refrigerator for 8–10 hours.

Custard for Napoleon - a classic recipe

Ingredients:

Milk – 300 ml
Eggs – 1 pc.
Sugar – 50 g
Butter – 25 g
Flour – 1 tbsp. l.

Step-by-step preparation:

Step 1

Combine eggs, sugar and flour in a container.

Step 2

Using a mixer, beat the ingredients until smooth.

With condensed milk and butter

Compound:

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

Preparation:

The butter must be softened and whipped until a homogeneous mixture is obtained. It is better to use a mixer for this.
Gradually add condensed milk (2-3 tablespoons at a time) to the butter, continuing to whisk.
Heat the resulting cream base a little over low heat. Beat the heated mixture again.
The nuts need to be chopped and added to the finished base while whipping.
Add vanilla sugar and mix everything well.

With cream

Cake cream 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.

Preparation:

Heat the milk until it starts to boil, then leave to cool.
Separate the yolks and whites, beat the yolks with sugar until a fluffy creamy mass is formed.
Without stopping the beating process, add milk to the eggs.
Place the resulting mass over medium heat and cook until it thickens.
Remove the boiled cream from the stove, cover with cling film and cool.
Whip the cream so that peaks begin to form, mix it with a spoon into the total mass.
Place the resulting filling in the refrigerator.

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:

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.
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.
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.
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.
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).

Step-by-step eggless custard recipe

Compound:

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

How to cook:

Take 2 liters of milk and bring it to a boil. Add both types of sugar to the liquid.
In a separate bowl, mix the unclaimed liter of milk with flour. The resulting substance must be introduced gradually into heated milk with sugar. This must be done with constant stirring, otherwise lumps may form.
Wait for the mixture to boil. When a few bubbles appear on the surface, turn off the stove.
Leave the filling to cool. The consistency will resemble thick porridge.
When the mixture has cooled completely, add the butter, which must first be softened, whisk everything together to form a custard butter cream.

Classic custard recipe

To properly prepare a delicious classic custard, which is perfect for filling various cakes, as well as eclairs, custard and nuts, you will need:

Milk of any fat content (1 liter);
Granulated sugar or powdered sugar (140-160 grams);
Wheat flour (40-55 grams);
Yolk (3-4 pcs.);
Vanillin (2 grams).

How to cook:

Boil the milk over medium heat. Meanwhile, in another bowl, carefully combine the egg component with granulated sugar or powder, and then add the vanilla there. Beat the egg mixture thoroughly until the sugar is completely dissolved. While beating with a mixer, gradually add the sifted flour. Make sure that the consistency is fluffy and without lumps .

The next step is to slowly add the boiled milk to the egg-flour mousse. Place it over low heat and, without stopping stirring, gradually bring it to a boil. At the same time, it will become thicker before your eyes and will truly look like a cream.

Once completely cooled, your mousse is ready to eat. The classic custard recipe allows you to prepare a variety of sweet filled pies and layer cakes. Enjoy your meal.

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.

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.

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 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.

How to make “Napoleon Cake with Buttercream”

Prepare the ingredients to make Napoleon Cake.

Place flour in a bowl.

Add cold, but not very hard butter.

Mix the butter and flour into crumbs.

Add a pinch of salt, a teaspoon of 9% vinegar and sour cream.

Mix all dough ingredients.

Gather the dough into balls and refrigerate them for 1.5-2 hours.

Roll each ball into a thin, round layer with a diameter of 20 cm.

Do this with the entire dough. Bake the cakes in the oven at 175-180 degrees until golden brown.

Prepare the cream. Pour milk into a saucepan and place on the stove.

Place the egg yolks into a bowl.

Add sugar and beat it well with the yolks.

Add starch.

Pour in a few tablespoons of cold milk and mix thoroughly, there should be no lumps.

When the milk almost boils, pour in a mixture of yolks, sugar and starch. Stirring constantly, bring the cream until it thickens. As soon as it starts to gurgle, it is ready. Add vanilla sugar to the cream. Refrigerate until completely cool.

Beat soft butter until fluffy. The cooled custard should be at the same temperature as the butter. Add one tablespoon of custard to the butter and beat until the cream is gone.

Coat the cake layers with the prepared cream. Leave one cake layer for the crumbs that you will use to cover the cake.

The Napoleon cake is ready. Let it soak for at least 12-14 hours, or even better, a day.

Then cut and serve. Enjoy your tea!

Let's prepare cream with yogurt and honey

For all those who prefer unexpected solutions and a creative approach, there is a special yogurt-based custard. It is incredibly easy and very interesting. This recipe is suitable in the summer, when the gardens are full of berries - it goes best with them.

Ingredients:

yolk 1 piece
milk 210 ml
coconut flakes optional
yogurt (natural, without additives) 160 ml
honey 15 ml

How long is it - 20 minutes?

What is the calorie content - 87 calories.

How to cook:

Mix liquid honey with yolk, milk, yogurt and honey. You need to mix with a whisk directly in the saucepan;
Next, put the mixture on the fire, stirring it occasionally;
When it thickens, turn off the heat and allow the mixture to cool;
Stir in coconut shavings to taste, you can add berries and immediately use on the cakes.

Tip: if you want a thicker cream, you can mix a small piece of softened butter into the already cooled cream. The procedure is the same as in the first recipe. This will increase the calorie content.

Recipe for cream for “Napoleon” with boiled condensed milk

Boiled condensed milk is a favorite treat for both adults and children. Plus, it's also useful! But only home-cooked condensed milk will have the most delicate taste and help the body. We recommend using it in this recipe.

Ingredients

powdered sugar ¾ tbsp
corn starch 60 g
cream (at least 30%) 760 ml
egg 2 pcs
boiled condensed milk 620 g
milk 520 ml

How much time - 40 minutes + cooling.

What is the calorie content - 257 calories.

How to cook:

Heat the milk in a separate saucepan; it should be hot, but it is not advisable for it to boil;
Mix eggs and starch in a bowl. There should be no lumps;
Constantly whisking the egg mixture, pour in the milk in a thin stream. Then pour the whipped mixture back into the saucepan and bring to a boil. Constantly stir;
When the cream becomes thick, remove it from the heat and allow time to cool;
Mix the already cooled mass with boiled condensed milk;
In a separate container, beat the chilled cream with powdered sugar to standing peaks;
Place some of the cream into the cream with condensed milk and mix with gentle movements;
Then add this mixture to the rest of the cream and mix everything again. The result should be a cream-colored mass that may even resemble the taste of creme brulee. This cream can be used immediately.

Advice: if you still buy purchased boiled condensed milk, it is important to check its expiration date. It should not exceed one year. It is better not to take condensed milk in a package, preferring a tin can or glass.

Other popular custard recipes

In addition to the classic recipe for Napoleon cake, there are a large number of other delicious recipes. Below are the most popular and best ones.

Custard for honey cake

Any sweet treat will become much tastier if you add it with delicious cream. The beloved Honey cake is also no exception, since it is a real field for culinary experiences and all sorts of experiments. As a rule, a classic honey cake is soaked in simply simple protein or sour cream. But since you have tried all the familiar variations, you can use one of the most popular and popular options for honey cake cream.

To do this, take:

Milk (670-730 ml);
Sugar (210 grams);
Wheat flour (50-75 grams);
Cow butter (55-65 grams);
A pinch of salt;
Vanillin.

In a dry, hot frying pan, fry the flour until golden brown, stirring constantly as it burns quickly. Heat half the milk in a saucepan, and whisk the other half with the toasted flour until smooth and without lumps. When the mass has acquired a fluffy consistency, add it to the rest of the milk. While everything is heating on the stove, add salt, sugar and vanilla.

As your cream begins to simmer, it will become noticeably thick. Move it from the stove to a cool place. It should cool to a temperature of 25 ͦC, only then add butter to it. Your custard for the honey cake is ready, all that remains is to prepare the cakes.

Protein custard

There is hardly anyone who, as a child, did not love snow-white baskets with amazing protein cream that simply melted in the mouth. But this snow-white delicacy can be prepared with your own hands at home. very simple.

To do this, stock up on the following components:

Egg white (2 pcs.);
A pinch of salt;
Granulated sugar or powdered sugar (145-155 grams);
Water (53 ml);
Lemon juice (a couple of drops);
Vanillin.

Place sugar and water in a prepared saucepan with a thick base, bring to a boil and reduce heat, letting the syrup simmer. Meanwhile, you need to combine the whites with salt and beat thoroughly until fluffy. To check their readiness, you need to turn the bowl over and if they remain in place and do not leak out, then they are completely ready for use.

In order to check the readiness of the sugar syrup, you need to drop one drop of it into cold water and if it does not dissolve, but turns into a ball, then it is completely ready. Pour the boiling syrup into the protein mousse in a thin stream and whisk continuously with a mixer for about 12-16 minutes to prepare your protein cream. As you can see, there is nothing complicated in its preparation. Your butter-free custard is absolutely ready. This protein masterpiece has quite a rich purpose; you can use it to make all kinds of flowers, layer cake layers with it, decorate pastries, fill eclairs, straws, etc.

Custard with cottage cheese

There is another wonderful recipe using cottage cheese. This light curd mousse, which has an amazing taste and aroma, is perfect for all kinds of sweet dishes, as a filling or sauce to complement the taste. It is easily used for filling various sweet pancakes or soaking cakes. Let's quickly look at the step-by-step recipe for custard with cottage cheese and find out how to prepare it correctly.

Take the following ingredients:

200-220 grams of fresh cottage cheese;
½ liter of milk;
150-180 grams of sugar;
50-65 grams of wheat flour;
180-220 grams of butter;
Vanillin.

Step-by-step cooking process:

Step 1. Combine milk with flour and beat thoroughly, breaking up lumps. Then put the milk-flour liquid on the fire, boil to an extremely thick consistency and put it in the refrigerator;

Step 2. Combine soft butter with sugar and thoroughly foam everything with a mixer;

Step 3. Thoroughly grind the cottage cheese to small grains;

Step 4. Carefully, slowly, add cottage cheese, vanillin and whipped mixture to the cooled milk mass;

Step 5. Mix everything well and put it in the refrigerator.

Your curd cream is ready to use. Enjoy your tea.

Eggless custard

It is also possible to make custard without one of the main ingredients for brewing it - eggs. After all, it happens that there simply isn’t this ingredient in the refrigerator, or for some reason you can’t eat chicken eggs, then this recipe will be just a godsend for fancy sweet lovers. Even without the egg component it will be no less wonderful.

To prepare, stock up on the following products:

Milk (630-660 ml);
Cow butter (190-210 grams);
Sugar (200-230 grams);
Starch (25-30 grams);
Vanillin (to taste).

Take 130-160 ml of milk and mix with starch. Blend everything thoroughly with a blender to avoid any lumps. Boil the remaining ½ liter of milk and mix with the starch mixture, and then put it back on the stove. Boil your milk mass for several minutes until thick and add sugar and vanillin. Cool it with a container of cold water and only then add the whipped butter. Your cream for eggless custard cakes is ready. Enjoy its delicate taste.

Custard with condensed milk

It probably happens to everyone when you really want something tasty and sweet to go with your cookies, or the prepared cake seems a little dry, then custard for a sponge cake can be a pleasant and rather unexpected discovery. And to do it you just need:

Milk (235-255 ml);
Condensed milk (450 grams, can be boiled);
Granulated sugar (20-30 grams);
Heavy cream (210 ml);
High-grade flour (55 grams);
Vanillin (by eye).

Take a small part of the milk (70-75 ml) and combine with flour, whisk thoroughly until a homogeneous consistency is obtained. Then dissolve the sugar in the remaining milk and continue to cook over low heat. Add the flour mixture and, stirring, bring to a boil. If you are afraid of burning, cook in a water bath.

After removing your treat from the stove, add condensed milk to it, mix well and leave to cool. Meanwhile, make the cream. Beat them to stiff peaks and also add them to the cooled milk mass. Your milk custard with condensed milk is absolutely ready. You can start using it.

Custard chocolate cream

We bring to your attention chocolate custard cream, which is perfect for soaking and filling various cakes and pastries (rolls, croissants, eclairs). And how wonderful the thin pancakes with chocolate custard are.

This is a very quick and simple recipe, both in preparation and in terms of the availability of the products used.

Take to perform it:

Milk (330 ml);
Cocoa (25-35 grams);
Egg (1 pc.);
Butter (95 grams);
Sugar (1/2 cup);
Wheat flour (45-50 grams);
Vanillin (2-3 grams).

In a medium saucepan, thoroughly mash the egg with vanilla, sugar and flour. After this, send them 25-35 grams of cocoa and mix everything thoroughly until a thick, homogeneous mass. Place the butter in the prepared glass bowl for the finished chocolate cream so that it heats up properly and becomes soft. Milk must be combined with egg-flour mass and cocoa. Place over low heat and, stirring continuously, bring to a state of complete thickening.

After this, everything must be cooled properly. If it retains a little heat, your butter may begin to heat up and melt when added, making it extremely difficult to whip it later. The butter, heated to room temperature, must be whipped until fluffy and, as you guessed, added to the cooled custard mass.

The result is a delicious, smooth brown cream. If your mousse turns out to be a little liquid, then put it in the refrigerator for another 15-20 minutes. Thanks to this, it will thicken and will be easier to apply to all kinds of cakes or biscuits. As you can see, making custard with a light chocolate flavor was not at all difficult.

Easy microwave custard

Custard recipes can be listed for a long time, but they are all united by a certain number of ingredients and an indescribable delicate taste and aroma. But there is still one unpleasant moment - this is when the boiling process begins and there is a possibility of burning.

To prevent this from happening, you need to carefully monitor this process, constantly stirring your brew. Or you can cheat a little and prepare the same recipe using the most useful household appliance - a microwave oven. And this will take only 5-6 minutes . Don't believe me? Please. Check!

To do this, take:

Milk (235 ml);
Sugar (30-40 grams);
Egg yolk;
High-grade flour (15-20 grams);
Vanillin.

Mix all the ingredients in a special microwave-safe container, mix them well and place in the microwave. After one minute has passed, pause and stir again. Do this maneuver five or six times. After 5-6 minutes, your cream will completely thicken and be ready for use. Of course, you will have to stir in the same way as when cooking on the stove, but this process is much faster and, moreover, it completely eliminates the possibility of burning.

With butter, without adding eggs

This recipe differs from the others in that, in this case, eggs are not needed to prepare the cream. Ready custard

It turns out not so fatty, but still just as tasty.

Components:

Frozen butter - 0.12 kg;
Milk - 0.4 l;
Flour - 0.1 kg;
Sugar – 0.16 kg.

How to cook:

In a deep bowl, mix flour with sugar and add half the milk. Beat thoroughly using a whisk or mixer.
Pour the remaining milk into a separate bowl and bring to a boil. Once it boils, add the still hot milk to the first bowl with flour and sugar. Mix everything well again and put on low gas.
Stir constantly until your future cream thickens. Afterwards add solid butter, after cutting it into small pieces. The oil should dissolve completely in the cream.
When this happens, remove the cream from the stove and let it cool. Ready!

Custard for Napoleon cake

Agree that there is hardly a person who does not like Napoleon cake. This is the most beautiful airy dessert, soaked in delicious custard. Probably, many will be interested in learning how to prepare custard at home for such a delicious and desired dessert.

To prepare it you need:

Milk (400 ml);
Wheat flour (65 grams);
Butter (235 grams);
Granulated sugar or powdered sugar (325 grams);
Vanillin (2-3 grams).

How to cook:

Take half the milk at room temperature and combine with flour. Using a whisk or mixer, beat thoroughly. Boil the other half of the milk over medium heat, stirring without stopping.

Add milk whipped with flour and vanilla to the boiling mass. When you notice obvious thickening, remove from heat and place in a cool place to cool. Beat butter at room temperature with granulated sugar or powder until smooth.

Place the butter mousse into the cooled cream and stir thoroughly. Your Napoleon cake cream is completely ready to use.

Delicious and delicate protein cream

Protein cream is an integral part of all the most delicate and delicious desserts. Making it at home is much easier than it might seem at first glance.

Components:

Egg white – 4 pcs.;
Water – 0.1 l;
Lemon – 1 pc.;
Sugar – 0.15 kg.

How to cook:

When breaking the eggs, carefully separate the whites from the yolks. Cut the lemon into two halves and squeeze the juice out of them - a couple of tablespoons will be enough.
Beat the whites with a mixer. They will reach the consistency you need when you turn the bowl over, and the mass will not start to flow out.
Pour water into a saucepan or bowl and add sugar. Now you need to prepare sugar syrup.
When the sugar dissolves, you can remove it from the stove. Add the whites to the syrup and beat the mixture with a mixer. Then pour in lemon juice and go through the mixer again. In about ten minutes your cream will be completely ready. You can safely use it for pastries or cakes!

Chocolate custard for “Napoleon”

Ingredients:

Milk - 3 glasses;
Sugar - 1 glass;
Wheat flour - 2 tbsp. spoons;
Eggs - 4 pcs.;
Cocoa - 2 tbsp. spoons;
Vanilla sugar - 10 g.

Cooking method:

The flour is sifted through a strainer. The sifted wheat flour is thoroughly diluted with a small amount of cold milk (0.5 cups). Then they filter. Separate the yolks from the whites. Egg yolks are mixed with sugar and cocoa powder. Grind until a homogeneous mass is formed.
The milk is heated almost to a boil. Then gradually dilute the chocolate mixture with hot boiled milk. Add vanilla sugar. Pour in flour diluted with milk.
The resulting mixture, stirring continuously, is brought to a boil, then simmered over low heat for 3–5 minutes, cooled to 30–35°C. Whip the whites into a strong foam.
And then the chocolate part of the cream is combined with beaten egg whites. Chocolate custard cream is ready. The finished chocolate custard cream is placed in portioned containers and cooled.

How to make Napoleon custard with milk

Step 3

Pour milk into the pan and heat it to a temperature of 30-35 degrees.

Step 4

Add the egg mixture to the milk and mix well so that it is distributed throughout the entire volume.

Step 5

Place the pan on the stove and heat it over low heat. Stir the cream continuously, bringing it to a boil. As soon as the first bubble appears on the surface and the mass thickens, immediately remove the pan from the heat. At the same time, we will continue to stir it for another 5-10 minutes, since the cream will continue to cook from its own heat and lumps may form.

Step 6

Add butter to the cream and add vanilla if desired. Mix well until the oil is completely dissolved and distributed throughout the mass.

Note: butter is not a necessary component; if a lighter cream is needed, then exclude it from the recipe.

Step 7

Let the cream cool and then it can be used to soak the layers of Napoleon cake or other similar confectionery products.

To make the cream cool faster, you can place the pan in a container with cold water or ice.

If the cream remains unused, freeze it by placing it in a plastic container.
To prepare the cake, defrost the custard slowly, placing it on the bottom shelf of the refrigerator.

Bon appetit!