Custard cream for "Napoleon"

Recipes for the cake "Napoleon", as, indeed, and creams for its impregnation, there is a lot. Of course, it makes no sense to say that cooking this cake is a trifling matter, because the experience of those housewives who had the opportunity to check this, says the opposite. And yet, occasionally, on the eve of a holiday, the desire to please their households pushes women to culinary feats.

The main feature of the cake "Napoleon" is its advance preparation, as only in case of good impregnation it will be really tasty - the dryness inherent in the layered cakes is replaced by gentle softness, so that the cake melts right away in the mouth. But today we will not describe the process of preparing the cake itself. Let's talk about the cream for "Napoleon" better, because, as is known, it is the taste of the cream that determines the taste of the cake itself.

The most common creams for "Napoleon" are cream custard, cream with flour and with condensed milk, although, in fact, they are all custard. These creams are used both as an impregnation and as an ornament. Preparation of the cream does not take much time - this process is quite simple. But you should know that all the custard, including the custard cream for "Napoleon", quickly deteriorate, so they should be used almost immediately after cooking. The cake itself should be infused already in a cold place.

Custard classic for "Napoleon"

Ingredients (per 1 kg of cream):

• Eggs (yolks) - 5 pcs .;
• Flour - 90 g;
• Sugar - 390 g;
• Vanillin - 10 g;
• Milk 3.2% - 750 ml;
• Butter - 25 g.

Preparation of the classic version of custard

Before proceeding directly to cooking the cream, you must prepare the products in advance. Therefore, first we separate the yolks from proteins (we do not need proteins, so they can be left for other purposes, for example, for meringue or scrambled eggs), bring the milk to a boil and let it cool slightly, and lightly toast the flour in a hot frying pan.

Now we begin the process of cooking the cream. We connect the yolks with sugar, rub it to homogeneity. After this, add vanillin and flour to the mixture and also rub it. The latter is slightly refreshed milk. We put on a slow fire and cook for about 10 minutes, stirring constantly. After the boiling time for the cream, add butter and quickly cool. Everything, the cream is ready for use, so do not hesitate, and proceed to lubricate the cake.

Prepare a custard cream for "Napoleon" You can and in the microwave. Instead of boiling the cream mass over low heat, it is placed in a microwave for 5 minutes. In this case, after every 30-60 seconds, this mass is removed and mixed thoroughly.

Custard cream for Napoleon with flour

Ingredients (per 1 kg of cream):

• Eggs (yolks) - 2-3 pieces;
• Flour - 1 tbsp. L .;
• Sugar / powdered sugar - 1 cup;
• Vanillin - ½ bags;
• Milk 3.2% - 1.5 cups;
• Vodka (any other alcoholic beverage) - 1 tbsp;
• Butter - 350 g.

Preparation of custard with flour

In cold milk, we dissolve the flour, breaking all the formed lumps with a whisk. Next, in non-enameled dishes, boil this milk with flour on slow heat until thickening, stirring constantly. When the milk and flour mixture reaches the consistency of thick sour cream, add egg yolks into it and cook for a few more minutes until it becomes homogeneous. Only after this, the mass can be cooled.

Now proceed to the second stage of preparation of the custard cream for "Napoleon" with flour. Combine the softened butter with sugar powder, vodka and vanilla. Thoroughly mix and grind. Next, pour in the milk and flour mixture and beat it up with a mixer. The cream is ready!

Custard cream. Recipe with condensed milk

Ingredients (per 1 kg of cream):

• Flour - 3 tbsp. L .;
• Sugar - 1 item;
• Vanillin - 5-10 g;
• Milk 3.2% - 1 item;
• Condensed milk - ½ jar;
• Butter - 50 g.

Preparation of custard with condensed milk

Mix the milk with sugar and flour, rub it carefully, so that the mass becomes homogeneous. We put the pan with the milk mixture on a slow fire and, constantly stirring, cook, so that the sugar is completely dissolved. Remove the pan from the fire and let the milk mixture cool down a little. After that, we add condensed milk, butter and vanillin to the milk. All the ingredients are thoroughly mixed. Custard cream for "Napoleon" With condensed milk is ready!