Custard for "Napoleon": recipes with photos

How to make custard cream for Napoleon? What is he like? In the article we will answer these questions as detailed as possible. In every family, surely at least one person loves sweets. Very often babies and ladies are exposed to such innocent weaknesses. Yes, and men sometimes do not mind tasting a delicious dessert. We suggest you to learn some recipes for custard cream for Napoleon. You can also use it for other baking.

Vanilla cream

Consider a custard vanilla cream for Napoleon. To create it, take:

• flour - 4 large spoons;
• 200 g of cow butter;
• 300 g of powdered sugar;
• vanilla sugar - 1/2 tsp;
• milk - 250 g.

Prepare this custard in milk for Napoleon as follows:

1. Mix half the milk with flour so that no lumps remain.
2. Combine the remaining milk with vanilla sugar, put on a small fire and boil.
3. When the milk begins to boil, pour, whisking, whisking the flour mixture with a thin stream.
4. Continuing to stir, bring to a boil (the mixture should become thick), remove from the stove and cool.
5. Whisk soft cow butter with powdered sugar and mix with cream.

Now smear with delicious cream cakes.

Butter cream

And how to cook custard cream for Napoleon? We take:

• three yolks;
• 200 g of animal oil;
• a couple of spoons of flour;
• half a glass of sugar;
• milk - 285 ml.

This custard cream for "Napoleon" must be prepared as follows:

1. Pound the egg yolks with sugar and mix them with the sifted flour. Then, continuing to stir, pour cold milk (175 g) here and bring the mass to the same type.
2. Heat the rest of the milk (110 g) over medium heat. As soon as it begins to boil, pour egg-milk mixture into it with a thin stream. Bring to a boil, stirring constantly, so that the mass does not burn. Remove from heat, refrigerate.
3. In the prepared cold cream, gradually add soft cow butter, whisking with a mixer.

Apply the finished cream to the cakes.

Classic cream

Not many people know how to make a classic custard cream for Napoleon. You need to have:

• a couple of eggs;
• three tablespoons of flour;
• liter of milk;
• one glass of sugar;
• 200 g of animal oil.

The recipe for custard classic cream for "Napoleon" involves the following actions:

1. Combine the eggs, sugar and flour in a saucepan, grind to the same mass.
2. Gradually add milk to the mixture. If you are in a hurry, pour all the milk in three steps, whipping with a mixer. If you have a lot of time, pour a few spoons, stirring constantly.
3. Next, put the resulting mass without a lump on a gentle fire and, stirring, bring to a boil.
4. Once it boils, remove from the stove, cool.
5. In a cold cream, add two tablespoons of soft cow butter, whisking thoroughly. As a result, your cream will turn out light and airy.

Vanilla cream

We present to your attention another amazing recipe for custard for Napoleon in milk. You will need:

• two eggs or three yolks;
• 0.5 l of milk;
• 50 g of animal oil;
• 1 tsp vanilla sugar;
• three tbsp. l flour or starch;
• 180 g of sugar;
• cream (35%) - 150 ml (can be replaced with 200 g of cow's butter).

We present to your attention a custard recipe for "Napoleon" with a photo. It implies such a cooking process:

1. Pour milk into a saucepan, add vanilla sugar and half plain sugar. Put on a light fire and boil.
2. Remove from the stove and refrigerate.
3. In a separate bowl, place the remaining sugar, starch or sifted flour, stir well and pour in small portions into a chilled mass, stirring.
4. Put the resulting mixture on the fire again, boil while stirring. If you use flour, remove the mass from the stove as soon as it has thickened. If you took the starch, after boiling, wait a few minutes. By the way, on corn starch the cream is tastier than on potato or flour. But it is necessary to sift it through a sieve so that there are no lumps.
5. In the same mass, add soft cow butter, beat well and set aside to cool. If you completely cover the cream with cellophane, then a crust will not form on it.
6. Send chilled dessert for 5 hours or overnight in the refrigerator.
7. Next, whip the cream with a cold mixer until foam and mix with cream. If using cow's butter, soften it, beat with a mixer until it is lush, homogeneous. Continue whipping, mix with cream. Beat everything again and you can smear the cakes.

With walnuts

We suggest you study the exclusive recipe (with photo) of custard cream for Napoleon. This time we will cook it with walnuts. You will need:

• one egg;
• milk (1 tbsp.);
• 300 g of animal oil;
• sugar (1 cup);
• one and a half Art. l flour;
• a couple of tbsp. l walnuts;
• a pinch of vanillin.

Prepare this cream like this:

1. Beat eggs with sugar. Send vanillin, milk and flour to the mixture, mix to the same type.
2. Place the mixture on medium heat and boil it while stirring.
3. Remove from the stove and cool.
4. Fry nuts lightly, pass through a blender.
5. In a chilled cream, send soft cow butter and crushed nuts, whisk everything thoroughly.

Use the cream as directed.

Simple cream

We will figure out how to prepare a delicious cream for Napoleon custard from a minimum of products. Take:

• a couple of eggs;
• a glass of sugar;
• two glasses of milk;
• three tbsp. l flour.

Prepare this cream this way:

1. Whip all components with a mixer to the same mass and put on a gentle fire.
2. Boil while stirring, refrigerate and whisk again.

And this cream is prepared as follows:

1. Mix flour, a glass of milk and eggs in a bowl, beat until smooth.
2. In another container, combine the sugar with the remaining milk and set on fire.
3. When the mass boils, pour a thin stream of egg-milk mass into it. Stir constantly, boil.
4. Cool and beat well again.

With pine nuts

To create this cream, take:

• 100 g of animal oil;
• one egg;
• milk - 250 g;
• a couple of tbsp. l flour;
• pine nuts;
• half a can of condensed milk;
• two large spoons of sugar;
• vanillin (optional).

Cooking process:

1. Combine milk with flour, vanilla, egg and sugar, stir until smooth.
2. Put on medium heat, boil, stirring constantly, cool.
3. Send the condensed milk and soft cow butter into the cold mass, whisk everything well again.
4. Lightly fry pine nuts, detail and send to the finished cream.

With condensed milk

We take:

• 100 g of animal oil;
• a couple of tsp flour;
• a glass of milk;
• 200 g of condensed milk;
• 2 tsp Sahara;
• vanilla (optional).

Prepare this original dessert as follows:

1. Pour milk into a separate container, add flour and sugar, mix and put on a gentle fire.
2. Boil, stirring constantly, cool.
3. Add the condensed milk and soft butter to the cream, whisk everything at high speed. If you want, you can also add vanilla here.

Amateur cream

This cream is easy to manufacture, very delicate and delicious. It holds its shape perfectly, therefore it is suitable for decorating cakes and cakes. Take:

• glass of water;
• two tablespoons of flour;
• 1 cup of sugar;
• vanilla sugar - 10 g;
• 250 g of animal oil.

Prepare this gentle cream like this:

1. Cut the soft butter into pieces and mix with vanilla sugar.
2. Send sugar and half a glass of water to the pan, heat on the stove, stirring constantly, so that the sugar dissolves completely.
3. Pour the flour with half a glass of water and stir until smooth.
4. Introduce the flour mass into the hot sugar syrup, stirring.
5. Cook the resulting mixture until thick sour cream. Stir during the entire manufacturing process.
6. Remove from the stove and cool to 50 ° C.
7. Combine the cream with the oil mixture and beat with a mixer or whisk so that a lush white mass is obtained.

Use this cream for a layer of cakes, eclairs toppings and baking finishes.

Charlotte Cream

This moderately sweet, airy and light cream is prepared simply and quickly, great for pastries and cakes. You will need:

• milk (100 ml);
• 200 g of animal oil;
• a couple of eggs;
• a large spoon of cognac;
• vanilla sugar (10 g);
• 3 \ 4 cups of sugar.

You can make this cream chocolate by pouring cocoa into it. So, here is the following manufacturing process:

1. Beat sugar with eggs.
2. Pour milk into the egg mixture. You can boil it and, stirring vigorously, pour in a thin stream.
3. Bring the milk and egg mass to a boil without stopping stirring (you can boil for a couple of minutes). Cool to room temperature.
4. Beat soft butter for 10 seconds and, while continuing to beat, add milk-egg syrup in small portions.

The finished cream is smooth and delicate, keeps its shape well.

Cream without oil

Everyone should learn the recipe for this tasty, non-greasy, moderately thick custard. Take:

• sugar - one and a half glasses;
• milk - 1.2 l;
• a teaspoon of flour;
• 4 eggs;
• potato starch - three tbsp. l

Cook this dessert like this:

1. Grind eggs with sugar. Combine the mixture with starch and flour, stir.
2. Bring milk to a boil and pour into it the prepared mixture, stir.
3. Cook over moderate heat, stirring constantly. This way you can avoid burning.
4. Cook the cream until thickened for about 5 minutes.
5. Remove from the stove and refrigerate.

Chocolate cream

To create this cream, take:

• chocolate - 100 g;
• a couple of eggs;
• 0.5 l of milk;
• a glass of sugar;
• two large spoons of flour.

Prepare this cream as follows:

1. Break two eggs in a bowl, pour in some milk.
2. Pour in flour and stir until smooth.
3. The rest of the milk is sent to the pan moistened with cool water, pour sugar.
4. Add chocolate and boil while stirring. You can replace chocolate with cocoa (4 tbsp.) And sugar (4 tbsp.).
5. Combine the milk mixture with the egg, mix.
6. Put the mass on a small fire and heat until the first bubbles appear, stirring occasionally.
7. Stir the finished cream again with a mixer to make it homogeneous. Send to a cold room.

You can whip the cold cream with cow butter.

Cream "Patissier"

This cream is one of the varieties of custard. From French, the word "patisser" is translated as "confectioner." To create this goodies you need to have the following components:

• 100 g of sugar;
• 30 g of animal oil;
• 350 ml of milk;
• a couple of eggs;
• starch (30 g);
• vanilla sugar - two teaspoons;
• a pinch of salt.

This cream is not only filled with cakes and layered cakes. It is also served as an independent dish. It also often serves as the basis for a variety of desserts. So follow these steps:

1. Pour 50 g of sugar, salt, starch into a bowl, stir.
2. Pour in 100 ml of milk, mix again.
3. Break the eggs, stir again.
4. Pour the remaining milk into the pan, add sugar (50 g), mix and boil. Remove the pan from the heat.
5. With a thin stream, stirring, pour hot milk into the egg-sugar mass. Send this mixture to the pan.
6. Cook the mass until thick, stirring with a whisk.
7. Add cow butter, vanilla sugar and stir again.
8. Transfer the cream to another container, cover with cellophane and refrigerate.

If you freeze this cream, you will get excellent ice cream. Eat with pleasure!