Soviet-era Napoleon cake: the most delicious classic recipe. Custard for Napoleon: recipes with photos

As old Napoleon cake recipes advise, take puff pastry and bake a large number of cakes and grease them with custard made with milk and eggs. But not everyone loves classic recipe of this delicacy and try to diversify it by using non-standard cream for such baked goods. But not all types of impregnation are suitable for puff pastry. For example, you could soak all the cakes with regular boiled condensed milk. Believe me, the cake will turn out very tasty and sweet. But in this case, you will have to spend almost three standard jars of this dairy product per kilogram of dough.

If you do it normally butter cream with condensed milk, then of course you will need slightly less products, but this type fondant does not soak puff cakes very well and they often remain dry and lifeless.

Let’s try to figure out which cream will better soak all the cakes and at the same time be so tasty and tender that you won’t be able to pull anyone away from this pastry.

A variety of cream recipes for Napoleon cake

It’s better to consider everything in order and first of all, cover the classic recipe for impregnation for this cake based on a liter of milk.

What goes into the custard:

• Milk – 1 liter;
• Chicken eggs – 2 pcs.;
• Granulated sugar – 1 cup;
• Butter – 200 gr.;
• Wheat flour, sifted - 3 tbsp. spoons.

Naturally, since we are preparing a simple custard, then first of all we will need a saucepan or stewpan, which will include almost all of the above products. Since the mass does not have to keep its shape, you can not beat the butter beforehand, but simply soften it by removing it from the refrigerator.

Now mix the remaining ingredients.

Break the eggs and grind them with granulated sugar, then sift the flour directly into the bowl and mix all the ingredients again. Next, you need to add milk in small portions and stir or beat with a mixer all the time, giving the mass a uniform consistency. When all the milk has entered the preparation, place the pan on medium heat and, stirring, wait for it to boil.

Next, cook the fudge over low heat, stirring continuously until the mass thickens.

Add softened butter to the finished fudge and beat the entire cream until smooth.

The finished impregnation must be cooled to room temperature, and only then coat the cake with it.

But this is not the only Napoleon cream that can be easily made at home. Most of the impregnations for this cake have a thinner consistency, so I usually undercook the classic custard for this cake a little. It’s okay that it flows down the sides - just a little bit. But the cakes are well soaked, and the cake melts in your mouth.

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

Since butter is still a somewhat heavy product, while whipped cream is lighter and more pleasant to the taste.

Butter cream for Napoleon cake contains the following ingredients:

• Milk 2.5, 3.2% fat – 0.5 liters;
• Sugar – 180 gr.;
• Chicken eggs – 3 yolks;
• Butter – 50 gr.;
• Flour highest quality– 3 tbsp. spoons;
• Cream with fat content 35% - 150 gr.

The cooking recipe is somewhat different from the previous one, since it uses heated or even boiled milk. At the very beginning, mix the entire volume of milk with half the amount of sugar and put it on low heat. Fans of vanilla flavor can add a vanilla pod to this liquid, which must be removed after the milk boils.

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

Grind this mixture thoroughly and begin to pour in milk in small portions. The fondant must be constantly stirred to avoid the formation of unnecessary and unpleasant-tasting lumps. Next, we boil our mass again, stirring constantly, waiting for the required consistency of the impregnation. When the mass thickens, remove it from the heat, cool it for a couple of hours at room temperature, and then another night in the refrigerator. In this case, the vessel with impregnation must be well and very tightly covered with cling film.

The next day, first whip the chilled cream until thick foam, then begin to combine the cream with the prepared workpiece. The mass must be constantly whipped. The result is the most delicate cream for the cake.

Recipe for soaking cakes made from unleavened puff pastry with mascarpone cream cheese.

Of course, this type of fudge is usually used as an independent dessert, but it is also well suited for Napoleon dough. It is no more difficult to prepare than regular cream from milk or cream.

Let's look at the components of this fondant:

• Mascarpone – 350 gr.;
• Condensed milk – 250 gr.;
• Cream 35% fat – 350 gr.;
• Raspberries – 200 gr.;
• Granulated sugar – 40 gr.

In order to prepare the cake and coat it with mascarpone cream cheese fondant, the puff pastry layers must be thoroughly soaked, otherwise the cake will turn out to be a bit dry. In this case, we will use raspberries, although you can use any berry. Whichever one you like, use it to make syrup. Also, to prepare berry napoleon in winter, you can use ready-made jam available in your own bins.

The recipe for preparing the impregnation is very similar to regular jam cooking.

First, let's prepare the syrup, since we need to soak each cake. After all, puff pastry prepared in the oven is very dry, and eating it in this form is somewhat problematic.

Cook raspberries with sugar over low heat.

You shouldn’t boil it too much, the main thing is that it gives juice. The prepared syrup must be cooled, so it is better to make it before preparing the main mascarpone fudge. Next, we prepare the fondant, which, in addition to layering the cake layers, will decorate the cake itself on all sides.

For this cream cheese With a wonderful name, beat mascarpone with a mixer, adding condensed milk in small portions. You need to add 1-2 tablespoons and whisk constantly. After the mass takes on a homogeneous appearance. In a pre-chilled bowl, whip the cream until thick foam. When both substances are ready, we begin to combine them into a homogeneous fudge.

Now, just as we added condensed milk, we begin to mix in whipped cream 1-2 tablespoons at a time. Some say that the resulting mass of mascarpone and cream must be continued to be whipped with a mixer, but my recipe says that both masses must be mixed with a spatula as if you were preparing a sponge cake and adding whipped whites into it. Carefully from bottom to top.

The finished mass does not need to be cooled or heated - it can be immediately applied to the cakes.

But as mentioned above, puff pastry is dry and to assemble a Napoleon with berries, you must first soak each cake with berry syrup, and then apply mascarpone fondant. To make such a cake beautiful and festive, you need to fully calculate the number of cake layers and divide the entire volume of cream so that there is enough to decorate the top of the cake and its sides.

The mascarpone fudge recipe is very suitable for decorating a puff pastry cake and making it not only tasty, but also very beautiful. holiday dessert. As you can see, the recipe for the cream itself does not contain any added sugar, since the fudge is made sweet by using condensed milk. But of this decoration there is one significant drawback - mascarpone cheese is too expensive in many parts of our country and not many people can afford to prepare this dessert. But at the same time, mascarpone can be replaced with any other cream cheese, which is sold in many supermarkets in the country.

A festive version of making cream for puff pastry of the world famous Napoleon.

The cream cheese fudge gives the whole cake some airiness, and I called this recipe festive because the soaking is a little drunk with Amaretto.

We will prepare a Napoleon cake from purchased puff pastry with an Italian touch.

To do this you will need:

• Puff pastry – 1-1.2 kg;
• Mascarpone cheese – 200 gr.;
• Amaretto liqueur – 80 ml;
• Yolks – 20 pcs.;
• Premium quality wheat flour – 12 tbsp. spoon;
• Sugar – 3 tbsp;
• Milk – 2.5 liters.

First you need to prepare the cakes, bake them and cut them into shape, and only then start preparing the layer for the cakes from mascarpone and milk. There is quite a lot of cream, so there should be at least 15 cakes.

We prepare it almost like custard, the most ordinary cream, when you start reading the recipe you will understand that we are simply replacing cream cheese butter.

Beat the yolks with sugar and flour.

Mix everything thoroughly, then heat the milk and first pour 1/3 of it into the prepared mass. Beat everything thoroughly with a mixer, and then pour the remaining milk into the mixture and beat again. A saucepan with initial stage Place the layers on low heat and cook until the cream thickens. This impregnation must be stirred constantly, and even when removed from the heat and the liqueur is added, stir the mixture for about 5 minutes.

Next, the custard fudge will cool, and during this time you need to beat the cream cheese into a thick but pliable mass. When both components are in the same weight category, it is more accurate to have equal temperature, then we begin to add cheese to the mixture and beat well.

After both masses are combined, the cream can be used to layer the cake layers and decorate the cake. You will get the most delicious napoleon from puff pastry, which does not even suspect the presence of condensed milk. This cake will become not only a table decoration, but also a family favorite dish. Since the recipe itself contains a huge amount of yolks, I immediately make custard protein cream and meringue from the whites, which I use to decorate the baked goods a little. The rest of the meringues will be used as sweets for all the children at home.

From childhood, each of us has in our memories the incredible, melt-in-your-mouth and maddening taste of Napoleon cake. The difficulty in preparing the cake lies in its unusual cream, which gives the cake its unique taste. Every self-respecting housewife has the “correct” recipe in her arsenal. classic cream for Napoleon. There are a large number of options for cream - some prepare it based on eggs and butter, others based on condensed milk or sour cream.

Timeless classic

It is known that puff pastry was invented by the Frenchman Claudius Gele back in 1645. He kneaded the dough, folded it in layers, generously coated each layer with butter, then rolled it out again and repeated this procedure several times. As a result, he received an unusual puff pastry. A few years later, a baker-pastry chef (unfortunately, his name has not been preserved) came up with the idea of ​​coating the layers of dough with custard. This is how the delicious and famous cake turned out, which was called "Neapolitan". However, after the recipe came to Russia, the name was slightly distorted. From "Neapolitan" the cake became known as "Napoleon".

“Napoleon” is a delicacy made from unsweetened puff pastry, crispy dough, soaked in cream - protein, butter, custard, chocolate, whipped cream or condensed milk. Before assembling the cake, you need to know how to prepare the custard for the Napoleon cake. Additional ingredients in it may include cedar, walnuts, cashews, pears, bananas, cocoa or chocolate.

Impregnation for cake

Confectioners-bakers have developed many recipes for making cream - a highlight for “Napoleon”. Each cream brings its own unique flavor to the taste. To choose the right filling for yourself, you should try different ways preparations. The cream-based cream will add tenderness, the protein cream will add lightness and airiness, and the nuts mixed into the cream base will add piquancy to the overall taste.

However, there is a proven, classic recipe for Napoleon cream. This impregnation can be used for filling other cakes, for example, “Medovik”, “Millefeuille”. The cream turns out incredibly tasty, creamy and liquid. But it is difficult for them to layer a regular cake, since heavy sponge cakes will squeeze them out.

Classic recipe

Charlotte cream is a flourless custard based on eggs and butter. The texture of this filling is very delicate, light, without lumps, and most importantly, it is very easy to prepare. To prepare custard for Napoleon cake you will need the following ingredients:

Before cooking, soften the butter. First you need to peel the vanilla pod (you can use vanilla extract or essence), put the stems and seeds in a saucepan with cold milk. Next, you should put the milk on the stove and bring to the fire. Cool the liquid to room temperature.

The next step is to combine the eggs with sugar and starch and mix thoroughly with a whisk. Pour milk into the egg mixture, passing it through a sieve to get rid of excess seeds and vanilla pods, while stirring gently.

Next, the liquid should be boiled; it is recommended to pour it into a saucepan and place over medium heat. At this point, you should constantly stir until thickened, otherwise there is a chance that the cream will burn. This causes large bubbles to appear. At the very end of cooking, you need to add butter to the mixture and mix well until smooth and cool in the refrigerator for 2-3 hours, also covering the bowl with cling film.

Confectioners advise, when it is necessary to obtain a more delicate and airy filling, to whip cold cream to peaks (strong foam). The bowl and whisk should also be cold to speed up the process and make the foam fluffy. Next, carefully mix the resulting cold custard mass with whipped cream at the rate of 300 grams of cream per 100 grams of cream. Pastry chefs call this cake filling “Diplomat”. “Diplomat” is stored in pastry bag in the refrigerator for a maximum of a week.

If desired, you can diversify the mixture for coating the cake with unusual products that will transform the taste. For example, you can add to homemade cream lemon zest (only the yellow part of the lemon without the white film), rum and grated pears, as well as cream can be replaced with sour cream (10%), this will reduce the calorie content of the dish. In addition, at the end of cooking, confectioners can add nuts chopped in a blender, which will emphasize the individuality of taste and the variety of flavors.

Homemade cream based on condensed milk

Condensed milk will add a creamy milky note to the cake filling. For the classic recipe for cream for Napoleon cake based on condensed milk, the following ingredients are needed:

The steps for preparing the filling based on condensed milk are similar to those for making Charlotte cream. At the last stage, you need to carefully pour and distribute condensed milk into a bowl of cooled liquid. The result is a snow-white cake coating with an incredible smell and taste. If desired, you can remove eggs from the ingredients; this will not affect the quality, taste of the product or the impregnation properties of the cake.

Unusual option

One of the unusual and impossible delicious recipes is curd-banana cream. It is best to prepare it in two portions, since it is unlikely to remain in the original quantity before coating. Curd banana filling is a fantastic combination of ripe and sweet banana with curd that will drive anyone crazy. To make Napoleon cake even tastier you will need:

The technology for preparing the cake filling is no different from the previous ones. However, there are some differences. Ripe banana must be blended with a blender until smooth. After the creamy mass has cooled completely, assemble the cake. Confectioners recommend alternating banana curd layers with layers of butter cream. However, some housewives manage to mix all two components. This does not spoil the filling, but turns out unusually bright and very tasty.

Chocolate delight

Chocolate is the most beloved and popular delicacy of many peoples. The raw materials for its production are cocoa beans - the seeds of chocolate trees. It is worth noting that to prepare an excellent dessert, you must use only high-quality chocolate without impurities or additives, which dissolves well, has a high fat content of 20-24% and an intensely saturated dark color.

The dark chocolate-based cream turns out to be very delicate, with a chocolate taste and aroma from childhood, with a deep color, and also adds a bitterness to the taste. It holds its shape perfectly (even at room temperature) and has an appetizing glossy color. To prepare chocolate impregnation you will need:

1. Eggs - 3 pcs.
2. Dark chocolate - 100 gr.
3. Sugar - 180 gr.
4. Butter - 200 gr.
5. Salt - a pinch.

The next step is to cook the resulting mixture in a saucepan over low heat until it boils, stirring constantly. After cooking, let the cream cool completely.

Attention, TODAY only!

It was called, however, then a little differently - “a thousand layers.” It was only in the 19th century that it became widespread and received a new name - the French chef Marie-Antoine Carême modernized the recipe. However, why he began to bear the name of the famous commander and emperor is still not known for certain.

The Napoleon cake has long taken pride of place in the book of recipes for Russian housewives. After all, preparing it is quite simple, and its taste is not inferior to the most exquisite desserts. The most questions when preparing Napoleon arise when it comes to cream. Many housewives prefer custard. It is really lighter and healthier than oil. However, it is necessary to take into account a number of nuances to ensure that the cream turns out perfect.

CUSTARD RECIPE FOR NAPOLEON CAKE

What do you need:
1 tbsp. cream 20% fat
4 tbsp. Sahara
1 tsp starch
3 eggs

How to prepare custard for Napoleon cake:
1. Take a saucepan. Better enameled. Put sugar, starch into it, add eggs and stir the mixture for 1-2 minutes. Then add the cream and place the saucepan on the stove.

2. Stir the mixture constantly with a wooden spatula. Your task is to prevent the cream from boiling. Otherwise it will curl up and fail. Heat the mixture until thickened. Then leave the cream to cool.

You can make chocolate custard for Napoleon cake.

RECIPE FOR CHOCOLATE CUSTOM CREAM FOR NAPOLEON CAKE

What do you need:
1 tbsp. milk
2 tbsp. flour or potato starch
100 g chocolate
2 eggs
1/3 tbsp. sugar (ideally powdered sugar)
50 g butter
2 g vanillin

How to make chocolate custard for Napoleon cake:

1. First, heat the milk, add starch or flour and mix thoroughly.

2. In a separate bowl, beat eggs with sugar and add vanillin. Then combine both mixtures and beat well. Then break the chocolate bar into small pieces and add them to the cream mixture.

3. Place the saucepan with the cream on low heat and stir constantly. Cook until the cream has a consistency similar to thick sour cream. Next, leave the mixture to cool. After it has cooled to room temperature, add the whipped softened butter to it and beat everything together.

As an option, you can make custard sour cream for the Napoleon cake.

RECIPE FOR CUSTARD CREAM CREAM FOR NAPOLEON CAKE

What do you need:
500 g sour cream 20% fat
600 ml milk
2 tbsp. starch
3 eggs
1 tbsp. sugar (ideally powdered sugar)
2 g vanillin

Do you want to cook your favoriteNapoleon cake in 10 minutes ? Then write it downfamous chef's signature recipe !..

How to prepare custard sour cream for Napoleon cake:

1. Pour 1 glass of cold milk into a bowl, dissolve the starch in it and add sugar and eggs. Mix everything thoroughly so that there are no lumps.

2. Pour the remaining milk into a saucepan and put on fire. Boil it and reduce the heat. Then carefully pour the egg-starch mixture into the boiling milk and mix everything. Bring the mixture to a boil, but do not boil, stirring constantly.

3. After removing the cream from the heat, add vanilla and cool to room temperature. All that remains is to add sour cream to the cream (it should be thick).

You can make the cream for the Napoleon cake more fragrant. To do this, you can pour 1 tbsp into the cream. cognac or liqueur. Alternatively, you can diversify the taste of the cream by adding 2 tbsp at the very beginning of cooking. roasted and finely chopped nuts.

Napoleon cake

How to make delicious cream for Napoleon cake at home - step by step recipe with video. The cream can be different: custard, creamy, and also chocolate

15 minutes

210 kcal

5/5 (3)

Who doesn't know famous home cake Napoleon with custard! There is probably not a single woman in our country who has not tried to bake this dish at least once. delicious dessert. Recipes for this very thing delicious cake a great variety - everyone prepares it in their own way, adding their favorite ingredients to make the cake even tastier. AND main role plays here delicate soft and tasty layer between the cakes- this is a cream.

How to make custard for Napoleon cake at home? After all, cream can be different: custard, creamy, and also with fillers.

Today we will look at several recipes for cream for Napoleon cake that I like to prepare, they are also suitable for other cakes.

Custard for Napoleon cake

Step-by-step photo recipe for cream for Napoleon cake. To prepare it we need from 10 to 20 minutes time, depending on how much cream I'm preparing and how quickly the milk boils.

For the custard we need:

It is advisable to take dishes for this cream stainless steel, because when cooked in a simple aluminum saucepan, the cream acquires a slightly grayish tint. And under no circumstances should you beat an egg in such a container for the same reason.

Making custard

I also like to add to this cream 2-3 tablespoons cocoa powder. Then it acquires a light chocolate hue and taste. Add cocoa powder at the very beginning, rubbing the egg with sugar.

You can beat the cooled cream with a mixer to obtain a fluffy mass, but this will not change the taste. That's why I always skip this procedure.

Video recipe

In this video you can see how quickly and easily the custard for Napoleon cake is prepared. The only difference is the number of products and the way they are processed. But the technique remains the same:

The most interesting thing is that history has not saved data on where this cake came from and who made it. According to some rumors, Napoleon himself came up with the recipe for the cake at the moment when his wife found him with one of his maids of honor. According to the emperor’s justification, he shared the invented dessert with the maid of honor “in the ear.” And it turned out to be our famous, everyone’s favorite cake.

You can also do . The following recipe is for your attention.

Butter cream with condensed milk

This cream, which I like to prepare, is made with condensed milk.

For this cream you will need:

• Condensed milk – 1 can.
• Butter – 250 gr.

• Vanilla sugar – ½ sachet.

It is advisable to beat this cream with a mixer or blender, then the cream becomes slightly fluffy. You can also beat it by hand, but it will take a little more time and effort.

To prepare such a cream takes 5-10 minutes.

Making condensed milk cream

You can add it to the cream 1-2 tablespoons cognac or liqueur to enhance the flavor.
This cream is suitable for the most delicate and very tasty.

Video recipe

Another version of the creation of the Napoleon cake says that it was invented by the French pastry chef Appert, who decided to flatter the emperor. He took the King's Galette pie, coated one part with custard, and the other part with cream and strawberry jam. Fold the cakes, alternating cream, and cut into triangles. According to this version, this is how the Napoleon cake turned out.

Butter custard

For this cream takes 5-10 minutes time.
In this recipe, flour is replaced with potato starch, but it still remains delicious cream for Napoleon cake.

For the cream we take:

• Milk – 0.5 l.
• Egg – 1 pc.
• Sugar – 1 glass.

• Potato starch – 2 tbsp. spoons.
• Butter – 100 gr.

Cooking method

Video recipe

I simplified the method of preparing the butter custard, but this did not affect the taste and texture. For those wishing to adhere to all the cooking rules, I offer a link to the video. Here we show in detail how to make buttercream for Napoleon cake:

A version widespread in Russia says that the Napoleon cake (more precisely, cake) was prepared in 1912 for the 100th anniversary of the victory over Emperor Napoleon. The layered dessert was cut into triangles, which seemed to hint at Bonaparte's triangular headdress. In fact, it doesn’t matter where or how this cake appeared - the main thing is that it took a strong place on our holiday table.

Most delicious custard for the Napoleon cake, in my opinion - it's chocolate custard. I love chocolate very much and whenever possible I always try to make chocolate cream for any cake.

Chocolate custard cream

Time for this cream it will take up to half an hour. If you don’t want to wait for the cream to cool down on its own, you can put it in a bowl with cold water and, stirring, bring to desired temperature. The time will be halved.

For chocolate custard you need:

• Milk – 1 glass.
• Potato starch or flour - 2 tbsp. spoons.
• Chicken egg – 2 pcs.
• Sugar or powdered sugar - 1/3 cup.

• Butter – 50 gr.
• Chocolate – 100 gr.
• Vanillin – 2 gr.

Prepare the cream like this

The light aroma of chocolate fills the kitchen. You immediately imagine a picture with a slight note of romance and nostalgia: you are by a burning fireplace, in a cozy armchair. A cup of hot chocolate in your hands. Nearby on the table is a saucer with your favorite delicacy. Warm and calm.

Video recipe

You can put Napoleon in the cream for the cake walnut kernels, peanuts, hazelnuts, hazelnuts, after roasting and crushing them. Each type of nut gives Napoleon a light nutty flavor that will not spoil the taste of your favorite delicacy.

You can also add to the cream berry puree, jam, preserves. To do this, instead of the whole amount of milk in the recipe, put half, and add the other half with berry puree, jam or preserves, depending on your preferences. taste preferences. Each additional ingredient gives the cake its own special flavor.

How to determine which cream is tastier and better? I cannot recommend a specific recipe. This is impossible - after all, everyone has their own taste, their own preferences. And you can only determine which cream for the Napoleon cake is better by yourself by preparing the recipes that you like.

It would take a long time to describe cream recipes. Everyone has their own quantity of products, their own cooking methods. I described the basic recipes for cream for Napoleon cake. I use them all the time.

But you probably have tastier recipes, or ones that don’t require heat treatment.

I'd love to read your options. Write, complement, suggest, discuss. Let's share our recipes.

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Napoleon is perhaps the most popular cake. The peculiarity of the cake is that not every custard is suitable for Napoleon. Therefore, you should always know several recipes for suitable cream in order to diversify the delicacy or prepare it from what you have on hand.

Classic cream for Napoleon

To experiment with preparing original and varied creams, you must first learn how to prepare a standard cream, which is used in all recipes.

We will need:

• Milk – 1 l;
• Sugar – 350 g;
• Butter – 300 g;
• Chicken eggs – 3 pcs.;
• Flour – 3.5 tbsp. l.;
• Vanilla sugar - a bag.

Step-by-step cooking method:

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

1. Sift the flour into the prepared container and add sugar, not forgetting the vanilla sugar.
2. We drive in three chicken eggs and carefully stir the mixture with a fork or whisk, making sure that no lumps form.
3. Pour the milk into the cream in a thin stream while continuing to whisk. We should get a liquid, homogeneous cream.
4. Let the cream cook. Now comes the most difficult part, you need to continuously stir the cream so that it doesn’t burn.
5. Thus, keep the cream on low heat until the first air bubbles appear.
6. As soon as the cream begins to boil, remove it from the heat and leave to cool.

As soon as the cream reaches room temperature, add softened butter to it. Thanks to this, the cream will become more delicate and shiny.

A little trick. If you were unable to avoid lumps of flour during cooking, do not be discouraged, all is not lost. All you need to do is rub the mixture through a fine sieve and you will get a smooth, smooth cream.

Various types of cream for Napoleon

"Napoleon" appeared in the distant Soviet times, when they cooked deliciously, but without exotic products. However, this does not limit our freedom of action, and if the dough is essentially the same, then the cream for “Napoleon” can be revived to your taste. Here are several options for preparing an unusual cream.

Cream with pears

In this recipe we will use corn starch, which will make the cream even more delicate and incredibly tasty, and a light note of rum will bring back memories of distant countries and exciting adventures.

We take the following ingredients:

• Milk – 1.5 cups;
• Chicken yolks – 2 pcs.;
• Sugar – 3 – 4 tbsp. l.;
• Starch – 1 tbsp. l.;
• Rum – 1 tbsp. l.;
• Lemon zest - from half a lemon;
• Pears – 2 pcs.;
• Vanillin – 10 g;
• Vegetable oil - for lubrication.

Let's prepare the cream this way:

1. We take our yolks, add half of the prepared sugar to them and thoroughly beat the mass into a fluffy light foam.
2. Pour cornstarch into the resulting foam (it is advisable to sift it before to avoid lumps) and lemon zest.
3. Dissolve the second half of the sugar in milk and vanilla. Place the saucepan on low heat and, stirring constantly, heat the milk.
4. Add the egg mixture to the warm milk and, without ceasing to stir the cream, bring it to a boil.
5. After the first bubbles appear, remove the mixture from the heat and let it cool slightly.
6. Add rum to the warm cream and mix thoroughly.

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:

1. Using a blender, mix the milk and flour until the lumps disappear.
2. Add sugar and stir the mixture as well.
3. Place the cream on low heat and, without ceasing to stir, cook for five minutes.
4. Cool the cream.
5. Add oil to the cold mixture. Make sure that the butter does not melt, this will interfere with whipping the cream.
6. Beat the mass. The output should be a snow-white cream.
7. Now you need to pour in the condensed milk in a thin stream and thoroughly beat the cream.

Yogurt and honey cream

To make the cream more liquid, thereby soaking the cakes more thoroughly, and also to add a new flavor note to the cake, you can add yogurt.

Let's try!

We will need:

• Yogurt – 200 g;
• Milk – 250 ml;
• Chicken yolk – 1 pc.;
• Honey - a tablespoon;
• Additives (raspberries, strawberries, coconut flakes) – to taste.

Prepare the cream according to this recipe:

1. Beat milk and yogurt with yolk and honey.
2. Place the mixture on the fire, stirring thoroughly.
3. Bring the cream until it thickens, then remove from heat and let cool.
4. If you want to make the cream more delicate, add butter at your discretion.
5. Add additives. We also decorate the finished cake with the selected addition.

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:

1. Take a bowl, pour 200 g of milk into it, add vanillin, sugar and starch.
2. Beat in the eggs and thoroughly beat everything with a mixer until a fluffy mass is formed.
3. Heat the remaining milk in a saucepan with a thick bottom.
4. Pour the previously prepared mixture with starch into the warm milk in a thin stream, stirring constantly.
5. Making sure that the mixture does not burn, bring it to the consistency of thick sour cream.
6. When the cream is ready, remove it from the heat and let it cool completely.
7. Add cream to the cold mixture and beat everything thoroughly with a mixer.
8. Finally, add the walnuts chopped in a blender.

Delicate curd-banana cream

In general, you need to make half a portion more of this cream, because it is unlikely to reach “Napoleon” in its original quantity.

We use the following products:

• Milk – liter;
• Sugar – 350 g;
• Eggs – 4 pcs.;
• Vanillin – teaspoon;
• Flour – 5 tbsp. l.;
• Butter – 200 g;
• Cottage cheese – 400 g;
• Banana – 1 pc (you can use more, depending on your taste).

Cooking steps:

1. Break the eggs into a thick-bottomed saucepan, add sugar (leave 50 g for the cottage cheese), add vanillin and flour. Beat the resulting mixture with a mixer at medium speed.
2. Pour in the milk in a thin stream, whisking the cream at the same time so that no lumps form.
3. Place the mixture on low heat and continuously stir until the cream reaches the consistency of cream.
4. When the mixture is ready, turn off the heat and let the cream cool.
5. Add butter to the cream and beat the cream. As a result, we should get snow-white peaks.
6. Grind the banana in a blender.
7. Beat the cottage cheese and banana thoroughly with a blender.
8. Apply the cream in this way: cake - custard - curd-banana mixture.

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:

1. Take 250 g of milk and whisk thoroughly with flour and 100 grams of sugar.
2. Heat the remaining milk on the stove with sugar and vanilla.
3. As soon as the milk begins to gurgle, stirring vigorously, pour in the previously prepared mixture of milk and flour.
4. Without stopping stirring, cook the cream for about five minutes.
5. Let the cream cool.
6. Meanwhile, beat the butter until fluffy and fluffy.
7. Add butter to the cooled cream.
8. AND final stage– slowly, spoon by spoon, add sour cream to the cream, while whisking everything with a mixer.