How to cook delicious Cake Cake Napoleon. Step-by-step recipe for cake cream "Napoleon

As the old prescriptions of the Napoleon cake recipes are advised, we take puff pastry, bake a large number of cakes and lubricate them with custard on milk and eggs. But not everyone loves the classic recipe of this delicacy and try to diversify it through the use of non-standard cream to such a baking. But not all types of impregnation are suitable for puff pastry. For example, it would be possible to impregnate all the cakes with conventional boiled condensed milk. Believe me, the cake will be very tasty and sweet. But in this case, the kilogram of the test will have to spend almost three standard jars of this dairy product.

If you do a conventional oil cream with condensed milk, then of course, the products will need a slightly smaller, but this kind of fondant does not mean puff cakes too well and they often remain dry and lifeless.

We will try to figure out which cream is better to impregnate all the cakes and it will be so tasty and gentle that there is no one from this baking and you will not delay the ears.

Variety of cream recipes for Cake Napoleon

It is better to consider everything in order and first of all to highlight the classic impregnation recipe for this cake based on the milk liter.

What will enter the custard:

• Milk - 1 liter;
• Chicken eggs - 2 pcs.;
• Sugar sand - 1 cup;
• Butter creamy - 200 gr.;
• Wheat flour, sifted - 3 tbsp. spoons.

Naturally, since we are preparing a simple custard, then in the first place we will need a saucepan or a saucepan, which will include almost all of the above products. Since the mass is not obliged to keep the shape, then the oil can be pre-beat, but simply soften, delivering from the refrigerator.

Now mix the remaining ingredients.

Eggs are broken down and carry with sugar sand, after which they sift right in the dishes of flour and mix all the ingredients again. Next, it is necessary to add milk with small portions and all the time interfere with or beat with a mixer, giving weight homogeneous consistency. When all the milk fell into the workpiece, we put the pan on the middle fire, and stirring, waiting for boiling.

Next, cook the fondant on a slow fire, continuously stirring until the mass thickening.

A creamy softened oil is added to the finished sweet and whipping the entire cream until uniformity.

The finished impregnation must be cooled to room temperature, and only after that the cake should be missed.

But this is not the only Cream for Napoleon, which is easy to make at home. Most impregnations for this cake have a more liquid consistency, so I usually do not adopt a little classic custard for a given t ort. Nothing that he flows on the sides - only a little bit. But the cakes are so impregnated well, and the cake melts in the mouth.

In order to prepare a more delicate cake, it can be soaked with cream on cream.

Since the oil is still a somewhat heavy product, and whipped cream is easier and more pleasant to taste.

Cream Cream Napoleon contains the following ingredients:

• Milk 2.5, 3.2% fat content - 0.5 liters;
• Sugar - 180 gr.;
• Chicken eggs - 3 yolks;
• Creamy oil - 50 gr.;
• Top quality flour - 3 tbsp. spoons;
• 35% Cream 35% - 150 gr.

The preparation recipe is somewhat different from the previous one, as it uses heated or even boiled milk. At the very beginning, we mix the entire volume of milk and a half of the sugar norm and put on a slow fire. Vanilla taste lovers can put vanilla pod into this liquid, which should be removed after boiling milk.

In another dish, we mix yolks with the remaining sugar and flour.

This mixture is carefully laid and begin to pour milk in small portions. Sweet must be constantly mixed to avoid the formation of unnecessary and unpleasant lumps. Next, we boil our mass again, constantly stirring, waiting for the necessary impregnation consistency. When the mass thickens, we remove it from the fire, cool a couple of hours at room temperature, and after another night in the refrigerator. At the same time, the appeal with impregnation must be well and very tightly close the food film.

The next day, first whip the cooled cream to thick foam, then begin to connect cream with the prepared workpiece. Mass must constantly beat. As a result, it turns out a gentle cake cream.

A prescription impregnation for corts of fresh puff pastry with cream cheese mascarpone.

Of course, this kind of sweets is usually used as an independent dessert, but for Napoleonic test, it also suits well. It is not more difficult to prepare it than a conventional cream of milk or cream.

Consider the components of this fondation:

• Maskarpone - 350 gr.;
• Condensed milk - 250 gr.;
• Cream 35% fat - 350 gr.;
• Malina - 200 gr.;
• Sugar sand - 40 gr.

In order to prepare a cake and wrap it with a fondant made of creamy cream cakes from a puff pastry, it is necessary to impregnate qualitatively, otherwise the cake will be dry. In this case, we use the raspberry, although you can take any berry. What to your taste, that and use the syrup for cooking. Also to prepare a berry Napoleon in winter, you can use the ready-made jam in your own bins.

The recipe for the preparation of impregnation is very similar to the usual cooking jam.

First, you will prepare the syrup, as it is necessary to impregnate every crude. After all, the dough puff past in the oven is very dry, and it is somewhat problematic to eat it in this form.

On slow fire, cook raspberries with sugar.

Do not boost her strongly, most importantly, so that it gives juice. The cooked syrup must be cooled, so and make it better before the preparation of the main fondant from the mascarpone. Next, we prepare the fudge, which besides the cherry layer, decorate the cake itself from all sides.

To do this, cream cheese with a wonderful name mascarpone whipped with a mixer, adding condensed milk by small portions. You need to add 1-2 tablespoons and constantly beat. After the mass takes a homogeneous look. In the cooled dishes we have a cream to a thick foam. When both substances are ready to join them into a homogeneous fond.

Now, just as condensed milk was added, starting to stick the whipped cream of 1-2 tablespoons. Someone says that the resulting mass of mascarpone and cream needs to be continued to beat the mixer, but my recipe states that both masses must be mixed with a spatula as you would prepare biscuit and injected whipped proteins. Neatly bottom up.

You do not need to cool the finished mass or heated - it can be immediately applied to the cakes.

But as mentioned above, the puff pastry is dry and for the assembly of Napoleon with a berry, you must first impregnate each cake with syrup from the berries, and then apply a fond of mascarpone. To make such a cake with beautiful and festive, it is necessary to completely calculate the number of cakes and the entire volume of the cream is divided so that it is enough to decorate the top of the cake and its side parts.

The recipe for sweets with mascarpone is very suitable in order to decorate a cake made of puff pastry and make not only delicious, but also a very beautiful festive dessert. As you can see the recipe for the cream itself does not contain sugar additives, as the fudge is sweet due to the use of condensed milk. But this decoration has one significant drawback - the maskarpone cheese is too expensive in many parts of our country and the preparation of this dessert can not afford not many. But at the same time, mascarpone can be replaced with any other cream cheese, which is sold in many country supermarkets.

Festive version of the preparation of cream for puff pastry famous for the whole world of Napoleon.

Sweet cream cheese gives some kind of airiness, and I called the festive recipe because the impregnation is a little drunk from Amaretto.

We will prepare a cake of Napoleon from puff purchased test with Italian notch.

This will require:

• Puff pastry - 1-1.2 kg;
• Muskarpone cheese - 200 gr.;
• Amaretto liquor - 80 ml.;
• Yolks - 20 pcs.;
• Wheat flour top quality - 12 tbsp. spoons;
• Sugar - 3 tbsp.;
• Milk - 2.5 liters.

First you need to prepare cakes, bake them and trim in shape and only then start the preparation of the layer for cakes from mascarpone and milk. The cream turns out quite a lot, therefore the cortex should be at least 15 pieces.

We prepare almost like a custard the most ordinary cream, when you start reading the recipe that you will understand that we simply replace the creamy cheese.

Whip yolks with sugar and flour.

All thoroughly mix, then heat the milk and pour it first 1/3 in the harvested mass. Everyone is thoroughly whipped with a mixer, and then we pour the remaining milk to the mass and beat again. The saucepan with the initial stage of the layer put on a slow fire and cook before the cream thickening. This impregnation must be constantly stirred and even when they removed from the fire and added a liquor - prevent the mass of about 5 minutes.

Next, the custard sweet will cool, and during that time it is necessary to beat the creamy cheese in a thick, but pliable mass. When both components are in one weight category, more precisely have an equal temperature, we begin to add cheese to the workpiece and beat well.

After both masses are connected, cream can be used for cortex layers and cake decorating. It turns out the most delicious Napoleon from a puff pastry, which does not even suspect the presence of condensed milk. Such a cake will become not only the decoration of the table, but also a family dish. Since the recipe itself contains a huge amount of yolks, then from the proteins I immediately make a custard protein cream and meringue, which is a little decorating baking. The rest of the strawshes will go like sweetness for all homemade defones.

Napoleon is perhaps the most popular cake. The feature of the cake is that not every custard is suitable for Napoleon. Therefore, you need to always know several recipes for a suitable cream to diversify a delicacy or prepare from what is at hand.

To experiment with the preparation of original and variety of creams, it is necessary to start learning to prepare a standard cream that is used in all recipes.

We will need:

• Milk - 1 l;
• Sugar - 350 g;
• Creamy oil - 300 g;
• Chicken Eggs - 3 pcs.;
• Flour - 3.5 tbsp. l.;
• Vanilla sugar - bag.

Step-by-step cooking method:

We will need a saucepan with a thick bottom of 1.5 - 2 liters.

1. In the prepared container we sift the flour and add sugar, not forgetting about vanilla sugar.
2. We drive three chicken eggs and gently mix the mixture with a fork or a wedge, watching no lumps.
3. Thin jet pour into cream milk continuing to beat. We must have a liquid homogeneous cream.
4. We put the cream to boil. Now - the most difficult, it is necessary to continuously stir the cream so that it is not burnt.
5. Thus, keep the cream on slow heat until the first air bubbles appear.
6. As soon as the cream begins to throw, remove it from the fire and leave cool.

As soon as the cream reaches room temperature, we add to it softened butter. Due to this, the cream will become more gentle and brilliant.

Little trick. If you have failed to avoid lugs from flour during cooking, do not be discouraged, not all is lost. All you need is to wipe the mixture through a small sieve, and you will get a homogeneous gentle cream.

A variety of types of cream for Napoleon

"Napoleon" appeared in distant Soviet times, when they prepared delicious, but without exotic products. However, this does not limit our freedom of action with you, and if the dough is essentially the same, then the cream for Napoleon can be revived on your taste. Here are some options for making an unusual cream.

Cream with pears

In this recipe, we will use corn starch, which will make the cream even more gentle and incredibly tasty, and the light story of Roma will have memories of distant countries and exciting adventures.

We take such ingredients:

• Milk - 1.5 glasses;
• Chicken yolks - 2 pcs.;
• Sugar - 3 - 4 tbsp. l.;
• Starch - 1 tbsp. l.;
• Rum - 1 tbsp. l.;
• Lemon zest - from the halves of lemon;
• Pears - 2 pcs.;
• Vanillin - 10 g;
• Vegetable oil - for lubrication.

Prepare cream in this way:

1. We take our yolks, you need to add half of the harvested sugar and thoroughly beat the mass into the lush light foam.
2. In the resulting foam, I pour corn starch (it is desirable to sift it before it to avoid lumps) and lemon zest.
3. The second half of the sugar dissolve in milk with vaniline. We put the saucepan on a weak fire and, constantly stirring, heating the milk.
4. Add egg mixture into warm milk and, without ceasing, mixing the cream, bring it to a boil.
5. After the appearance of the first bubbles, we remove the mass from the fire and let it cool a little.
6. In warm cream, add rum and mix thoroughly.

Cream with boiled condensed milk

Condicated milk will saturate the cream with a dizzying milk taste. In general, you can add any ingredients as a marshmallow, marmalade and so on. The main thing is not to lose this indescribable caramel-dairy taste.

We take such products:

• Milk - 0.5 l;
• Condensed milk - bank;
• Sugar - 3 table. l.;
• Butter creamy - packaging;
• Flour / starch - 5 tbsp. l.

Cooking:

1. Blender mix milk with flour to the disappearance of lumps.
2. We add sugar and mix the mixture.
3. We put cream on a weak fire and, without ceasing to stir, cook for five minutes.
4. Cool cream.
5. In the cold mixture, add oil. Make sure that the oil does not melt, it will prevent the cream.
6. We beat the mass. At the exit, a snow-white cream should be.
7. Now you need a thin jet to pour out condensed milk and thoroughly beat the cream.

Cream on yogurt and honey

To make the cream more liquid, thereby carefully impregnate the cakes, as well as add a new taste notch to the cake, you can add yogurt.

Let's try!

We need:

• Yogurt - 200 g;
• Milk - 250 ml;
• Chicken yolk - 1 pc.;
• Honey - tablespoon;
• Additives (raspberry, strawberry, coconut chips) - taste.

We are preparing a cream for such a recipe:

1. We beat milk and yogurt with yolk and honey.
2. We put a mixture on fire, mixing thoroughly.
3. I bring the cream to thickening, after removing from the fire and let cool.
4. If you want to make cream more gentle, add creamy oil at your discretion.
5. Suck additives. The finished cake also decorate the selected addition.

Cream for "Napoleon" with nuts

New execution of the usual recipe. Be confident, you will be surprised by the result.

We take such products:

• Milk - 0.5 liters;
• Sugar - 250 g;
• Flour / starch - 160 g;
• Cream - 250 ml;
• Chicken eggs - 2pcs;
• Vanillin - 1 tsp;
• Walnuts - to taste.

Cooking the cream so:

1. We take a bowl, we pour there 200 g of milk, add vanillin, sugar and starch.
2. We drive the eggs and carefully whipping all the mixer before the formation of a lush mass.
3. The remaining milk is heated in a casserole with a thick bottom.
4. In the warm milk with a thin flowing, constantly stirring, we pour the previously prepared mixture with starch.
5. Watching the mixture does not burn, bring it to the consistency of thick sour cream.
6. When the cream is ready, remove it from the fire and let me cool.
7. Add cream to the cold mixture and carefully whipped with a mixer.
8. In the end add walnuts crushed in the blender.

Gentle cottage cheese and banana cream

In general, such a cream must be made for salting more, because before the "Napoleon" he is unlikely to reach its original quantity.

We use such products:

• Milk - liter;
• Sugar - 350 g;
• Eggs - 4pcs.;
• Vanillin is a teaspoon;
• Flour - 5 tbsp. l.;
• Creamy butter - 200 g;
• Cottage cheese - 400 g;
• Banana - 1pc (you can more, focus on your taste).

Preparation steps:

1. In the saucepan with a thick bottom, we split the eggs, sugar sugar (leave 50 g for cottage cheese), snatch vanillin and flour. We whip the resulting mixture with a mixer on medium speed.
2. Thinking milk pour a thin flower, passing the cream, so that no lumps formed.
3. We put the mixture on a slow fire and do not stop stirring bring cream to the cream's consistency.
4. When the mixture is ready, turn off the fire and let it cool the cream.
5. Add creamy oil into cream and beat cream. As a result, we should have snow-white peaks.
6. In the blender grind the banana.
7. Cottage cheese with banana thoroughly whipped by a blender.
8. We apply the cream in this way, the korzh is a custard - cottage cheese-banana mixture.

Sour cream

Such a gentle and melting in the mouth, he will definitely leave anyone indifferent. And light sourness will drive any gourmet crazy.

Ingredients for our cream:

• Sour cream - 250 ml;
• Sugar - 250 g;
• Lemon - 1 pc.;
• Milk - 800 ml;
• Vanillin - bag;
• Flour - 4 tbsp. l.;
• Creamy oil - pack.

Step-by-step recipe:

1. We take 250 g of milk and thoroughly beat with flour and 100 grams of sugar.
2. The remaining milk is warm on the stove with sugar and vanilla.
3. As soon as the milk begins to burglar, actively stirring, we pour a previously prepared mixture of milk and flour.
4. Do not stop disturbing, cooking a cream for about five minutes.
5. Pasting cream cool.
6. In the meantime, we whip the butter to the lush and air consistency.
7. In the cooled cream add butter.
8. And the last stage is slowly, we add to the cream sour cream, while whipping the whole mixer.

Ingredients:

• Creamy oil (fatty at least 82%) - 200 grams
• Sugar - 180 grams.
• Egg yolk - 2 pcs.
• Milk (fat content from 3.2%) - 130 grams.
• Vanilla sugar - 5-10 grams.
• Cognac - 1-2 Art. l.

Taste, familiar since childhood

Gentle and cream cream for Napoleon cake for many in childhood was something special. While mom or grandmother screamed them crispy cakes, a figure, swallowing saliva, I was looking forwarded when the remnants would be given: nothing was tastier and nothing was not ready, because the cake will be ready, and the cream is on the walls of the pan and so unmatched. ..

Even today, despite the numerous recipe variations, the Napoleon cake is often prepared with custard. In this form, the famous cake began its victorious procession in confectionery different countries. It all started in 1912, when Moscow confectioners in honor of the victory century in the Patriotic War of 1812 competed in the creation of a decent emperor dishes.

Nicholas II then most liked the triangular cake, consisting of a variety of layers, wedged with custard, decorated with strawberries with whipped cream. Since then, a cake with custard has gained popularity and called Napoleon, since his view resembled the famous tricon of Bonaparte.

Interestingly, in France itself, where the classic Napoleon cake with custard is no less popular, there is its own version of the creation of dessert. According to her, the cake was cooked by Napoleon by Bonaparte for his wife Josephine Bogarne, who found her husband with a young court special.

The emperor came up with himself an excuse, allegedly he just shared with the lady's family recipe for a cake. He had to confirm his words in practice. The cake cooked from the French galet, the cake conquered the empress, the wrong husband was forgiven, and the dessert quickly became popular as in France and beyond its limits, having received the name of his creator.

The recipe for the most delicious cake "Napoleon" with a custard, which was like emperors, reached us almost unchanged. But modern confectioners and hostesses do not get tired experiment, preparing the Napoleon cake on their own way, experimenting both with the test and with cream.

Napoleon's home cake is often made not with custard, but with a mixture of condensed milk and oil, cream and all sorts of additives: fresh berries or jam, nuts, fruits, chocolate, liqueurs, etc.

Similar cream recipes for Napoleon cake are simple and save a lot of time. But if there is a desire, you can cook a classic custard for Napoleon cake, the same, familiar to everyone since childhood.

Step by step by following the recipe for a cake "Napoleon" with a custard, we can safely expect that the result will be satisfied with everything without exception.

Cooking

The recipe for a tasty cake "Napoleon" with custard will be useful for any important family event. As a basis, you can take both ready-made cakes from puff pastry, as well as a more laborious option with their baking from finely rolled sandy. Puff cake "Napoleon" with custard will be unmatched, regardless of this. The most important thing is the cakes should be as thin as possible, and in the case of a ready-made puff pastry, it is better to take a freeziness, it is more air and crumbly.

The dough for the Napoleon cake at home can be prepared according to one of the proven recipes, and in more detail on the cream, because it determines the final taste of the dessert. Based on a step-by-step recipe with a photo, cook "Napoleon" cake cream even a beginner confectioner.

Lovers of the classic "Gosban" recipe must be made to prepare the Napoleon cake with Charlotte Custard, following a step-by-step recipe.

1. Creamy oil must be softened at room temperature (about an hour).
2. Milk also leave at room temperature so that it warms it.
3. Milk to pour into a deep bowl, add egg yolk and beat it to a homogeneous state. At this stage it is recommended to strain the mixture through the gauze.
4. Add sugar (ordinary and vanilla) into a whipped mixture, put on a small fire and bring to a boil with constant stirring. To boil the mass of about 3 minutes, during this time its consistency should be similar to condensed milk.
5. To shift the mixture into a bowl, cover with a lid and completely cool.
6. Soft oil is crushed into pieces, and then start hit until it becomes much lighter.
7. In the oil, without stopping the whip, gradually pour the sweet mass. The finished cream should be white and have an air consistency. You need to add cognac and beat again.

Prepared custard to miss pre-prepared cakes, with him Napoleon cake will gain all familiar taste.

Options

Most often, Napoleon cake makes a classic custard, to make a step-by-step recipe.

1. First you need to mix 125 ml of fatty milk with 4 tbsp. l. sifted flour, watching no lumps.
2. The same amount of milk pour into a saucepan, add vanilla sugar (0.5-1 h.), Put on fire, bring to a boil.
3. At the moment of boiling, pour into the pan the mixture of milk with flour, stirring, bring to a boil again.
4. As soon as the mixture thickens, remove from the fire and cool at room temperature.
5. The softened butter (200 g) is combined with sugar powder (300 g), to beat the mixer well.
6. Introduce a cooled mass in the oil mixture, stir thoroughly.
7. Cream prepared at home on this recipe to lubricate the cakes and give it to breed the "Napoleon" cake in the refrigerator for 4-6 hours

In the same way, the principle can make cream with the addition of egg yolks:

1. The latter (3 pcs.) You should flour with sugar (1/2 article), add flour (2 tbsp. L.), Stirring up to homogeneity.
2. There are cold milk (170ml) and stir again.
3. In the pan, pour more milk (110-120 ml), bring to a boil on medium heat, then carefully pour a sweet mixture into it, stirring constantly.
4. As soon as the mass boils to remove it from the fire. When it completely cools, add softened butter, whipping a mass of a mixer.
5. Custard for a cake "Napoleon" is ready, the cakes are missing with it, cooled, and with the photo you can take the idea of \u200b\u200bfiling in the form of separate cakes.

And for the lazy, the recipe "Napoleon" cake with condenum cream will fit. The latter needs to be connected with softened cream oil, beat the mixer and rinse the cakes. If you wish in such a cream, you can add whipped cream, crushed nuts, beloved liquor or brandy, berries.

I remember since childhood the amazing taste of the Napoleon home cake, which my mother was cooked. She did it with condensed milk, and with custard, and with strolled korzhi, and with ordinary, and in the oven, and in a pan. The cake was the most beloved and revered in our family, because he was moved into the adult life. Then I experimented with all the options, some kind of dryish and dense, some kind of gentle and melting in the mouth, even a snack "Napoleon" with a sharp filling of cheese, nuts and mushrooms did - also spicy and tasty!

In general, this cake is a win-win version, which will always have to taste to your guests and households, you just need to choose the most suitable recipe. And you can experiment, and every time getting a new, interesting taste. Today we consider several options for the preparation of a home cake Napoleon - with conventional korzhi, with stuffing on an ancient recipe, with custard, with condensed milk and one more special cream on milk. Dare, and you will succeed!

Cake "Napoleon" classic, with three types of cream

The recipe will be proposed three types of cream, since one of them is preparing quickly, the second is longer, and the third is more complex. But all of them are very tasty with a small difference, which will be spent too much time. But do not think that the taste of the cake depends only on the cream. The thickness of the cortex and the proportional component in them are also of great importance. After all, even the most expensive finished cakes that are sold will not replace the real taste of homemade baking. So, the cake "Napoleon" is step by step, prepare together. First, they will go korzi, this is the basis of the cake.

Cakes for a cake "Napoleon"

For cable we need to prepare:

1. 0.5 glasses of water;
2. 1 chicken yolk;
3. 1 spoon of vinegar (9%);
4. 375 grams of margarine;
5. 2.5 tbsp. flour.

Let's start with the fact that we stir in the tank water, yolk and vinegar. Then, in a separate basin or a bowl, you need to push margarine, add flour, to spin it all with your hands.

From the first tank pour the liquid mixture into the second container. Mix.

The dough must be lagging behind the hands, but not to be very tight. We divide it on equal parts-balls, like large cutlets. We put in the refrigerator for a couple of hours, which helps more easy to rolling the dough.

Rather, neatly lay out on the baking sheet and bake about 10 minutes each in the already preheated oven (170 degrees).

Pull the cakes also need carefully, because they are quite fragile. We put them in a pile, let it cool. By the way, I often cake pepkes on a dry frying pan - also it turns out delicious.

Corges need to trim, and the remaining crumb is crumbling (you can be in a blender), we will deceive the cake. So, the cakes are ready, let be cooled, proceed to the preparation of cream.

Simple cream for a cake "Napoleon": with condensed milk

For him you need to take:

1. 1 Bank of condenbies
2. 0.5 packs of oil
3. 200 g sour cream

The condensed milk take either already boiled, or put ordinary condensed milk to the saucepan with water on a slow fire and cook it for 1 hour. Then soften the oil, add condensed milk and sour cream to it, mix everything, and the cream is ready.

Recipe for Cream Cake "Napoleon": Custard

1. 600 ml of milk;
2. 2 tbsp. spoons of flour;
3. 2 eggs;
4. 1 tbsp. Sahara;
5. package Vanillina;
6. 50 grams of butter.

First boil milk (0.5 l.). At this time in 0.1 liters. Milk We dissolve flour, yolks separated from proteins, sugar, vanillin. We whip well, then add a thin teping in boiling milk. We bring to the boil again, throwing the butter there, separately whipped in foam proteins. I bring everything again to a boil.

We give the masses to cool, whip it well with a mixer so that there is a homogeneous mass without lumps, smear on cakes with an abundant layer.

The most delicious cream for Napoleon

1. four yolk (as a last resort two eggs);
2. 1.5 glasses of sugar;
3. two art. Spoons of flour with a flood;
4. 800 ml of milk;
5. one vanilline package;
6. 200 g of butter.

The egg yolks are well whipped, add 0.5 tbsp. Sugar, flour and some milk so that all this is mixed, and there were no lumps (about 100 ml.).

Separately boil 700 ml. milk. In boiling milk, we pour the prepared mixture, bring to thickening. Next, the cream needs to cool. It should not be liquid, but it is not necessary to do it very thickly. Add vanillin.

Separately rub 1 cup of sugar with butter. And gradually mix everything in one complex cream. If necessary, bring to the desired condition with a mixer. This cream is obtained with pearl overflows - very tasty and beautiful. Lubricate them our cakes. Put them one on another. It is better to put a cake for a lightweight press for a couple of hours so that all the cakes are well soaked with cream, and then make crumbs from cropping crops and sprinkle the cake.

"Napoleon" according to an ancient recipe made of puff pastry with custard

For the Russian Aristocracy, Napoleon cake was presented at the anniversary celebration. In Moscow, then celebrated the century of victory of the Russian army in the Patriotic War of 1812. Confectioners made a triangular cake as the headdress of the French commander. Hence his name. True, this form turned out to be inconvenient and did not fit, unlike the cake itself. His sweet tooth was appreciated. Gentle dessert and today will not leave anyone indifferent. So, Cake "Napoleon" from a puff pastry with a custard, a very tasty recipe.

Puffed dough cakes

Softened oil (not margarine!) Rubbing with a tablespoon of milk and a third teaspoon without a slide salt. Creamy oil takes 350 g. Add 2 cups of wheat flour to it. The dough is laid until it becomes elastic and homogeneous. Then form in the form of a bar, wrapped in the food film and removed for an hour in the refrigerator.
The cooled dough is placed on the sprinkled table and roll with a rolling pin. As a result, a rectangular plate, about one centimeter thick, should turn out. It is twice in half. The resulting quarter is rolled again and folded as for the first time. Puff pastry is ready.

Now it is obtained from it a thin plate (4-5 mm), of course, with the help of a rill. On it they screw the finished layer to carefully deploy on the sheet. You don't need to smear the baking sheet, it is enough to moisten its edges with water. So the cakes are not deformed when baking, which passes at a temperature of 200-220 degrees. By the way, the ovens should be warm up in advance. And the test plate is cut into two equal parts and in several places to throw a knife.
The cakes will be ready around 40 minutes or a little earlier. They are shifted from the sheet to the board and are covered with a kitchen towel. While the cakes are cooled, prepare cream for cake.

Custard

4 tablespoons of sugar are put in a small saucepan, a teaspoon of starch, broken 3 eggs, pour one glass of drinking cream (milk). Products are thoroughly mixed. The saucepan put on a weak fire and heated until the mixture thickens. It must be constantly stirred so that no lumps formed. It is impossible to boil the mixture! If desired, the taste of a custard can be made vanilla, putting a pinch of vanilla sugar. Or chocolate, if during cooking add grated chocolate (70 g) or a couple of tablespoons of cocoa. Some love cream with liqueur or brandy (1 tablespoon). Preferences are different.

Cake decoration

Warm cakes cut the uneven edges so that they are the same. It is better to do it, imposing a plate from above. After that, they give to finally cool. So that the cake is beautiful and even, the cakes are better to immediately lay out in a detachable form, to lubricate it, and then the shape takes off - and the cake is wonderful, the cakes are not going to move - the perfect form is guaranteed!

Then one of them is flawed with custard and covered with the second cake.

The cream also smears the cake from above and from the sides. The samples that were obtained by alignment of the cores are chopped with a knife in a small crumb. It is covered with a cake in all sides.

If the Napoleon cake becomes a crown recipe among desserts in your kitchen, then you will get out all the hearts of connoisseurs of this culinary creation.

The delicate taste of a custard cream in combination with tongue-tongues is a truly pleasure for your guests and loved ones.

I will tell you with confidence, Napoleon cake is a win-win version of the dessert, which will always have to taste to many, you just need to choose the best recipe, and you can safely experiment. Unfortunately, the analogue of this cake in the store is completely far from the classic recipe for Napoleon cake. Therefore, if you want to treat close to the most delicious puff dessert, that is, the output is only in the independent execution of this cake at home. A little troublesome, but your efforts will not go out.

We also remember the wonderful taste of this home cake from our childhood, the recipe of which was carefully transferred to the records from generation to generation, from moms - daughters. And even then the hostess boldly experimentified with the types of dough, creams and such additives, like nuts, condensed milk or whipped cream. Boldly try the oven Napoleon and look for your favorite recipe for you and your family!

Classic Napoleon Cake with Custard

For cream will be required:

• 4 things. egg
• 1.5 tbsp. sugar
• 3 tbsp. milk
• 4 tbsp. l. flour
• 250 g Butter butter

For test you will need:

• 3 tbsp. flour
• 250 g margarine creamy
• 1 PC. egg
• 2/3 of Art. water
• 1 tbsp. vinegar

Cooking method:

In the sifted flour rubbed on a cooled or frozen margarine

Separately beat the egg and add water and vinegar to it

In flour with margarine, make a deepening and gradually pour egg mixture, mix with hands or fork

Gradually adding all the liquid, we knead the steep dough, form 11-12 balls for future cakes

Send them to cold

While the dough is cooled, whipped with a mixer with sugar to homogeneous mass, pour milk and mix

You can adjust the amount of sugar in a custard, more or less - to taste!

The latter is adding butter with pieces, dissolve, cool

Take out one piece of dough (the rest remain in the cold), roll off on a sheet of paper for baking

On the edge of a plate or another form cut the edge of the crude

Be sure to make 10-12 punctures for a fork in each attachment

Bake it together with trimming, they will use us for cake sprinkles

Each crude generously lubricate with chilled custard

We sprinkle the cake of a large crumb of crowns

Cake ready! Bon Appetit!

Cooking Napoleon Curd Cake with Cream

At the heart of the test for this cake contains cottage cheese as the main component. The taste of such Napoleon turns out simply amazing - crispy cakes in combination with gentle cream! Invertible holiday taste!

For test you will need:

• 1 tbsp. Sugar sand
• 100 g margarine (or butter)
• 400 g cottage cheese
• 2 pcs. egg
• 1 pack. baking powder for the dough
• 1 pack. Vanilla sugar
• 0.5 kg of flour

For cream will be required:

• 1 l Milk
• 1 tbsp. Sahara
• 4 things. egg
• 200 g Creamy oil softened
• 1 pack. Vanilla sugar
• 3 tbsp. l. (with a small slide) flour
• 2 tbsp. l. (with a small slide) starch

Cooking method:

Cottage cheese to rub through a sieve, add vanilla sugar, sugar, eggs and softened oil (or margarine)

Put the finished dough for 30-40 minutes in cold cool, covering its food film

Close the table with flour, knead the dough slightly and cut off a small piece - this is the first root

Roll the circle with a thickness of 2-3 mm, cutting up with a knife with the help of the cover the necessary diameter of the root, trimmed add back to the dough, the crude gently shifted on the baking sheet neat paper for baking

Already on the contrary, the crude is often a clay for a fork, bake the cakes at 180 degrees 8-9 minutes to easy shuttering, everything should get 12-13 cortes

Remains from the last two cortex also bake for future cake sprinkles

We beat eggs, add 200 ml of milk, starch and flour, stirring with a whisk

In boiling milk thin flowing add a milky-egg mixture, continuously stirring so that the eggs are not welded

Cook, continuing to stir, until the thickening

Remove the cream from the fire, cover its surface with the food film so that the crust is not formed when cooled, we cool up to room temperature

Add to cream softened butter, whipped with a mixer

Generously lubricate the cakes with cream, laying on each other on the dish

If the cakes slide on the dish, then under the first root on the dish put a spoonful of cream - it will fasten the root on the dish and form a cake will be easier!

Through 3-4 embers, it is very good to press the tray cake, a little appling it from above

Close-in crumbs sprinkle top cake and sides

Bon Appetit!

Napoleon cake recipe with custard and condensed milk

Another magnificent recipe is a cake of Napoleon with a custard with the addition of condensed milk. Such a pleasant taste of delicacy, loved by everyone since childhood! Just kneading for adults and for children!

Napoleon on this recipe is obtained by impregnated and wet with gentle dairy filling. Try to cook and conquer all the result!

For test you will need:

• 500-600 g flour
• 200 g butter butter
• 2 pcs. Eggs
• 120-150 ml Cold Water
• 1 tbsp. l. sugar
• 0.5 ppm salt
• 2 tbsp. lemon juice

For cream will be required:

• 1 l Milk
• 3 pcs. egg
• 6-7 tbsp. corn starch
• 2 tbsp. flour
• 120 g sugar (sugar powder)
• 2 pack. vanilla sugar
• 300 gr. condensed milk
• 50 g of nuts of any

Cooking method:

Sift in the bowl of 500 g of flour, add salt and sugar to the dough it was not fresh

Separately whip the eggs and add cold water and lemon juice to them.

In flour with butter, gradually pour egg mixture, we knead soft plastic dough

We divide the dough for 10-11 equal slices for future cakes, put them in the cold, covering the food film

Long do not wash the dough so that the creamy oil is not melted! With it you need to work quickly, it was then that you get the effect of the cortex that we need!

Put half of milk on the fire and heating almost to boil

Separately whip the eggs, add vanilla sugar to them (sugar powder), flour and starch, introduce another half of the milk, mix

Thin trickle, continuously stirring, introduce an egg-milk mixture in hot milk

Stirring, waiting for the thickening of the cream on fire, remove from the fire and cool, covering the food film the surface of the cream or continue to interfere, so that the crust is not formed on the cream

In warm cream, add condensed milk, combine a spoon to homogeneous consistency

Give pieces of the dough of their cold, one roll over the rolling pin on a sheet of paper for baking, the rest - keep in the cold

Cut the knife excess with the help of the cover (diameter 22-25 cm) or another shape to get a smooth circle

Glow the crude often for a fork, bake together with trimming at a temperature of 180 degrees to easy shut-off

Be careful! The cakes are thin and quickly baked, follow the time for 6-7 minutes, otherwise the cakes will burn on paper, disturbing the end of the finished cake!

Under the first crude put a spoonful of cream, the lower root is better impregnated and the cake does not slide on the dish in the process of folding

When all the cakes are collected together, generously scrub the cream top and sides of the cake cream

Bon Appetit!

How to prepare a cake with custard with whipped cream

For cortex, you will need:

• 400 g of flour
• 250 ml of milk
• 120 gr Margarine creamy
• 1 PC. egg
• 1 tbsp. Cognac (or Rum)
• 1/4 Ch.L. Lemon acid
• 2 g Vanilin

For cream will need:

• 0.5 l Milk.
• 200 g sugar (sugar powder)
• 200 ml cream from 30%
• 2 tbsp. corn starch
• 2 pcs. egg
• 10 g sugar vanilla

Cooking method:

In 200 g of sifted flour through a grater add frozen margarine, vanillin and citric acid. Like a margarine with flour and grind into the crumb.

Milk 250 ml and egg to beat the wedge, add cognac and mix. Pour the egg-milk mixture into a flour crumb, the rest of the flour to sift and knead the soft dough, put it in the cold for 1 hour under the food film.

Mixer beat 150 ml of milk, sugar vanilla, starch, sand sugar and eggs.

Preheat the remaining milk to the hot, pour into it a milky-starch mixture, constantly stirring, cooking cream to thickening. Remove the saucepan from the fire and cool.

Let's get the dough after hours cooling, divide it by 10-12 pieces, so much we get thin cakes, cut them with a lid or plate, with a diameter of 23-25 \u200b\u200bcm.

Bakes bake at 180-200 degrees in just 6-7 minutes on parchment paper, everything is jealous to get cool completely. The most dry root crop to a large crumb in a separate dish.

Beat the mixer cold cream to stable versions, combine them with cream and jamp the cakes with each other. At the assembled cake, apply cream from above and from the sides, sprinkle with a prepared crumb from all sides.

Cake First hour after cooking stands at a temperature of 22-25 degrees, then put it cold for 2 hours and more. It is well soaked. Cake ready!

Bon Appetit!

Napoleon cake in a frying pan

Want to please your home cake Napoleon? All in your hands - bake it in a pan! After all, the originality of this recipe is that the cakes here are baked not in the oven, but as much as pancakes. At the same time, the cake does not lose its taste - all the same gorgeous Napoleon

For test you will need:

• 2.5 tbsp. flour
• 100 g butter butter
• 1 tbsp. sugar
• 3 pcs. chicken egg
• 1/4 Ch.L. soda

For cream will be required:

• 1 l cow's milk
• 150 g butter butter
• 3 pcs. egg
• 3 tbsp. flour
• 1 tbsp. sugar
• 2 g Vanilin

1. Beat eggs and sugar, we lay the softened oil and soda to them, hated by its vinegar. In a liquid mass, we grab the sifted flour, mix without the formation of lumps, the dough under the film costs the necessary 30-40 minutes
2. For cream mix sugar and eggs with a wtencut, then - sifted flour and cold milk. Everything is mixed to a homogeneous mass, we bring to thickening on a moderate fire, stirring constantly. We remove the cream from the fire, cool it, add vanillin and butter to it, whip the cream with butter mixer
3. Ready dough divide by 13-14 parts. Rather, we determine the diameter of the cortex using the shape, cutting the extra edges. We bake them on a well-hot frying pan, lubricated oil, on medium heat. Cakes fry like pancakes from two sides to easy shut-off
4. The cooled cakes generously lubricate with custard. Loose bottom and upper cakes and from sides so that our cake is not dry. Decorate with crushed nuts at will and put a cake in cold to be soaked for several hours

Bon Appetit!

Cake Napoleon Classic recipe. Video