To prepare a homemade Napoleon cake for a skilled housewife is not a problem; it is still a recognized favorite among confectionery products. This is not only a favorite, but also an almost traditional dish, which in many houses periodically becomes the main decoration of the festive table.
Cream for Napoleon cake is the most delicious component, because it is he who makes the dough, which in itself has no pronounced taste, is gentle and incomparable. And what is most surprising, in the recipe for this treat, the simpler it is, the tastier the cake. Only all this is not just! It is necessary to ensure that the cream for the Napoleon cake is made from the freshest products of the best quality. This will allow you to get the desired taste and unsurpassed aroma of dessert.
There is a cream for cake "Napoleon" with the addition of only one yolk. It is distinguished by special tenderness, and there is custard for a cake in French, which is more difficult to prepare. I like the simplest recipe, which has been tested for years and has been pleasing relatives for more than a year.
So, we begin to cook it: take one chicken egg (preferably homemade), 1 tbsp. a spoonful of flour and starch, 0.5 liters of homemade milk or high fat milk and softened butter, sugar.
We start by mixing the egg, sugar, flour and, naturally, starch. Carefully add milk to the mixture in small parts, we make sure that the mass is homogeneous. At the same time, we grind all the components very energetically. Each stage of cooking is very important, it requires attention and skill, which will work out over time. Cream for the Napoleon cake will be special if you cook it in a great mood.
We continue further. We put the mixture on fire and heat it, waiting for the first bubbles to appear. At this point, reduce the fire to a minimum and immediately remove the saucepan from the stove. For half an hour we forget about her, doing other things. Our future cream was well brewed and slightly cooled. Now it's the turn of butter. It emphasizes the natural touch of milk and gives the cream an extraordinary softness, it is from its presence that the cream will melt in the mouth. Do not forget to put classic vanilla sugar at the end .
Everything is so simple, but how delicious!
Try another recipe that uses cream for Napoleon with condensed milk, it is also extremely simple, but when you hear the mention of these two products: condensed milk and puff pastry, you expect something unusual.
We take 200 g of fresh butter, vanillin and the unsurpassed zest of the 1st lemon. Grind the butter, we send the zest into it, it will give aroma and contrasting acidity to our cream. And, of course, add the condensed milk. Beat sweet yummy and smear our cake.
Cream for Napoleon with condensed milk is quick to prepare, but in this recipe the speed does not affect the quality, but rather the opposite. Condensed milk and puff pastry love each other, and we love to eat the Napoleon sweet dessert!
Cream for honey cake is also represented by many options, but I always cook it only from sour cream, it soaks the cake to the base, making it melt in my mouth. If even the cakes were not the same as we wanted, and maybe they are harsh in taste, do not worry - sour cream will fix everything.
We take cold sour cream 0.5 kg of 20% fat and 1 cup of sugar, mix in a bowl, then beat with a mixer. Do not forget that vanilla sugar is included in the honey cream. This combination is impeccable, and our honey cake is light. Do not spare it and heartily grease the cakes with cream, because this is the cake that loves the abundance of cream.
Do not forget to decorate the culinary masterpiece from above, smearing it all with the same cream, nuts and prunes, but at the same time, let small cream drips remain on the cake. From this honey cake will look like a cake from a Christmas tale.