Cake Napoleon of the Soviet era: the most delicious classic recipe. Custard for Napoleon: recipes with photos

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

If you do the usual oil cream with condensed milk, then of course, you will need a few less products, but this species fondant does not soak puff cakes too well and they often remain dry and lifeless.

We will try to figure out which cream will better saturate all the cakes and at the same time be so tasty and tender that you won’t pull anyone by the ears from this baking.

A variety of recipes for Napoleon cake cream

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

What is included in the custard:

• Milk - 1 liter;
• Chicken eggs - 2 pcs.;
• Sugar sand - 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 saucepan, which will include almost all of the above products. Since the mass is not required to keep its shape, the butter can not be beaten beforehand, but simply softened by taking it out of the refrigerator.

Now mix the rest of the ingredients.

Break the eggs and grind 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 mix or beat with a mixer all the time, giving the mass a uniform consistency. When all the milk has got into the workpiece, put the pan on medium heat, and stirring, wait for it to boil.

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

Add softened butter to the finished fudge and beat the whole 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 is easy to make at home. Most of the impregnations for this cake have a more liquid consistency, so I usually undercook the classic custard for this cake a little. Nothing 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 with cream on cream.

Since butter is still a somewhat heavy product, and whipped cream is lighter and more palatable.

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 a fat content of 35% - 150 gr.

The cooking recipe is somewhat different from the previous one, as it uses warmed or even boiled milk. At the very beginning, mix the entire volume of milk with half the norm of sugar and put on a slow fire. Vanilla lovers can put a vanilla pod in 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 milk in small portions. The fondant must be constantly stirred to avoid the formation of unnecessary and unpleasant-tasting lumps. Next, boil our mass again, stirring constantly, waiting for the required impregnation consistency. When the mass thickens, then remove it from the heat, cool for a couple of hours at room temperature, and then another night in the refrigerator. At the same time, the impregnated vessel must be well and very tightly covered with cling film.

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

Impregnation recipe for puff pastry cakes with mascarpone cream cheese.

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

Consider the components of this fondant:

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

In order to prepare the cake and coat it with mascarpone cream cheese fondant, the puff pastry cakes must be soaked with high quality, otherwise the cake will turn out to be dryish. In this case, we will use raspberries, although you can take any berry. Whatever you like, use that one to make syrup. Also, to cook a berry Napoleon in the winter, you can use the ready-made jam available in your own bins.

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

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

Cook raspberries with sugar over low heat.

Do not boil it strongly, the main thing is that it gives juice. The prepared syrup must be cooled, therefore it is better to make it before preparing the main mascarpone fudge. Next, we prepare fudge, which, in addition to the layer of cakes, will decorate the cake itself from all sides.

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

Now, just as we added condensed milk, we begin to mix in whipped cream, 1-2 tablespoons each. Someone says that the resulting mass of mascarpone and cream must be continued to beat with a mixer, but my recipe says that both masses must be mixed with a spatula as if you were preparing a biscuit and adding whipped proteins to 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 Napoleon with berries, you must first soak each cake with berry syrup, and then apply mascarpone fudge. To make such a cake beautiful and festive, it is necessary to fully calculate the number of cakes and divide the entire volume of cream so that it is enough to decorate the top of the cake and its side parts.

The mascarpone fondant recipe is very suitable for decorating a puff pastry cake and making it not only delicious, but also very beautiful. festive dessert. As you can see, the recipe for the cream itself does not contain sugar additives, since the fudge is sweetened by the use of condensed milk. But 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 that is sold in many supermarkets in the country.

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

Cream cheese fondant gives the whole cake some airiness, and I called this recipe festive because the soaking is a little drunk from Amaretto.

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

This will require:

• Puff pastry - 1-1.2 kg;
• Mascarpone cheese - 200 gr.;
• Amaretto liqueur - 80 ml;
• Yolks - 20 pcs.;
• Wheat flour of the highest quality - 12 tbsp. spoons;
• Sugar - 3 tbsp.;
• Milk - 2.5 liters.

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

We cook almost like custard, the most ordinary cream, when you start reading the recipe, you will understand that we simply replace it with cream cheese butter.

Beat the yolks with sugar and flour.

Mix everything thoroughly, then heat the milk and pour it first 1/3 into the prepared mass. Beat everything thoroughly with a mixer, and then pour the remaining milk into the mass and beat again. saucepan with initial stage We put the layers on a slow fire and cook until the cream thickens. This impregnation must be constantly stirred, and even when removed from heat and added liquor, stir the mass for about 5 more minutes.

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

After both masses are connected, the cream can be used to layer cakes and decorate the cake. You will get the most delicious Napoleon from puff pastry, which does not even suspect the presence of condensed milk. Such a cake will become not only a decoration of the table, but also a favorite dish of the family. Since the recipe itself contains a huge amount of yolks, I immediately make protein custard and meringue from proteins, with which I decorate pastries a little. The rest of the bezeshki will go like a sweet for all the home kids.

From childhood, each of us has an incredible, melting in the mouth and crazy taste of the Napoleon cake. The difficulty in making the cake lies in its unusual cream, which gives the cake that unique taste. Every self-respecting housewife has in her arsenal the “right” recipe classic cream for Napoleon. There are a large number of cream options - someone prepares it on the basis of eggs and butter, someone on the basis of condensed milk or sour cream.

Timeless classic

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

"Napoleon" is a delicacy of unsweetened puff, crispy dough soaked in cream - protein, butter, custard, chocolate, whipped cream or condensed milk. Before assembling the cake, you need to know how to make custard for the Napoleon cake. Additional ingredients in it can be cedar, walnuts, cashews, pears, bananas, cocoa or chocolate.

Impregnation for cake

Confectioners-bakers brought out 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 cooking. Cream-based cream will add tenderness, protein cream will add lightness and airiness, and nuts mixed into the base of the cream will add piquancy to the overall taste.

However, there is a proven, classic cream recipe for Napoleon. This impregnation can be used for filling and other cakes, for example, "Honey cake", "Milfey". The cream turns out insanely tasty, creamy and liquid. But it is difficult for them to layer a regular cake, as heavy biscuit cakes will squeeze them out.

Classic recipe

Cream "Charlotte" - custard without flour, based on eggs and butter. The texture of such a filling turns out to be very tender, light, without lumps, and most importantly, it is very easy to prepare. To prepare the custard for the Napoleon cake, you will need the following ingredients:

Before cooking, soften the butter. First you need to clean 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 liquid to room temperature.

The next step is to combine the eggs with sugar and starch, 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 mixing gently.

Next, the liquid should be boiled, it is recommended to pour it into a saucepan and put on medium heat. At this point, you should constantly stir until thickened, otherwise there is a possibility that the cream will burn. This creates large bubbles. 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, in addition to covering the bowl with cling film.

Confectioners advise in the case when it is necessary to get a more delicate and airy filling, whip cold cream to peaks (strong foam). The bowl and whisk should also be cold to speed up the process and froth. Next, gently mix the resulting cold custard mass with whipped cream at the rate of 300 grams of cream per 100 grams of cream. Confectioners call such a filling for a cake “Diplomat”. Stored "Diplomat" in pastry bag in the refrigerator for a maximum of a week.

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

Homemade cream based on condensed milk

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

The stages of preparation of the filling based on condensed milk are similar to the production of Charlotte cream. At the last stage, it is necessary to carefully pour and distribute condensed milk into a bowl with chilled liquid. The result is a snow-white cake impregnation with an incredible smell and taste. If desired, eggs can be removed from the composition of the ingredients, this will not affect the quality, taste of the product and the impregnation properties of the cake.

Unusual option

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

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

chocolate delight

Chocolate is the most beloved and popular delicacy of many nations. The raw material for its manufacture is cocoa beans - the seeds of chocolate trees. It is worth noting that for the preparation of an excellent dessert, it is necessary to use only high-quality chocolate without impurities and additives, which dissolves well, has a high degree of fat content of 20–24% and an intensely saturated dark color.

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 bitterness to the taste. It holds its shape perfectly (even at room temperature) and has an appetizing glossy color. To make chocolate frosting you will need:

1. Eggs - 3 pcs.
2. Bitter 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 boiling, while stirring constantly. After cooking, allow the cream to cool completely.

Attention, only TODAY!

It was called, however, then a little differently - "a thousand layers." And only in the 19th century did it become widespread and have a new name - the French chef Marie-Antoine Karem modernized the recipe. However, why he began to bear the name of a famous commander and emperor is still not known for certain.

Cake "Napoleon" has long taken pride of place in the recipe book of Russian housewives. After all, it is quite simple to cook it, and in taste it is not inferior to the most exquisite desserts. Most of the questions in the preparation of "Napoleon" arise when it comes to cream. Many housewives prefer custard. It is really lighter and more useful than oil. However, it is necessary to take into account a number of nuances in order for the cream to turn out perfect.

RECIPE FOR CUSTOMER FOR CAKE "NAPOLEON"

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

How to make custard for Napoleon cake:
1. Take a pot. Better enamelled. Put sugar, starch into it, add eggs and mix the mass for 1-2 minutes. Then add the cream and put the saucepan on the stove.

2. Constantly stir the mixture with a wooden spatula. Your task is to prevent the cream from boiling. Otherwise, it will collapse and fail. Heat the mixture until it thickens. Then leave the cream to cool.

You can make chocolate custard for Napoleon cake.

CHOCOLATE CUSTER RECIPE FOR NAPOLEON CAKE

What do you need:
1 st. milk
2 tbsp flour or potato starch
100 g chocolate
2 eggs
1/3 st. 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. Put the saucepan with the cream on a slow fire and stir constantly. Boil until the cream becomes the consistency of thick sour cream. Next, let the mixture cool. After it has cooled to room temperature, add the softened butter to it and beat everything together.

Alternatively, you can make custard sour cream for the Napoleon cake.

RECIPE OF CUSTOMER CREAM FOR "NAPOLEON" CAKE

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

Do you want to cook your favoritecake "Napoleon" in 10 minutes ? Then write downfamous chef's signature recipe !..

How to cook custard sour cream for Napoleon cake:

1. Pour 1 cup of cold milk into a bowl, dissolve 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 boiled milk and mix everything. Bring the mixture to a boil, but do not boil, stirring constantly.

3. After you remove the cream from the heat, add vanilla and cool to room temperature. It remains only to add sour cream to the cream (it should be thick).

You can make Napoleon cake cream 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 tablespoons at the very beginning of cooking. toasted and finely chopped nuts.

Napoleon cake

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

15 minutes

210 kcal

5/5 (3)

Who does not know the famous home cake Napoleon with custard! Probably, there is not a single woman in our country who has not tried to bake this cake at least once. delicious dessert. Recipes of this very delicious cake a great variety - everyone cooks it in their own way, adding their favorite ingredients to make the cake even tastier. And leading role playing here delicate soft and tasty layer between the cakes- it's a cream.

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

Today we're going to take a look at a few Napoleon cake recipes that I love to make that will work for other cakes as well.

Custard for cake Napoleon

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

For the custard we need:

It is advisable to take dishes for this cream stainless steel, since when cooked in a simple aluminum saucepan, the cream acquires a slightly grayish tint. And in no case do not beat an egg in such a bowl for the same reason.

Cooking custard

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

You can beat the cooled cream with a mixer to acquire a lush mass, but the taste will not change from this. Therefore, I always skip this procedure.

Video recipe

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

The most interesting thing is that history has not preserved the data on where this cake came from and who made it. According to some rumors, Napoleon himself came up with the cake recipe at the moment when his wife caught him with one of the ladies-in-waiting. By the emperor's justification, he shared with the maid of honor "in the ear" an invented dessert. And it turned out to be our famous, beloved cake.

You can also do . Here is the next recipe for you.

Butter cream with condensed milk

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

For this cream you will need:

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

• Vanilla sugar - ½ sachet.

It is desirable to beat such a cream with a mixer or blender, then the cream becomes light 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.

Preparation of cream from condensed milk

Can be added to cream 1-2 tablespoons brandy or liquor 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 confectioner Apper, who decided to flatter the emperor. He took the King's Galette pie, smeared one part with custard, smeared the other part with cream and strawberry jam. I folded the cakes, alternating the cream, and cut into triangles. According to this version, this is how 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 cream we take:

• Milk - 0.5 l.
• Egg - 1 pc.
• Sugar - 1 cup.

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

Cooking method

Video recipe

I simplified the method of making butter custard, but this did not affect the taste and texture in any way. For those wishing to adhere to all the rules of preparation, I offer a link to the video. This shows in detail how to make buttercream for a Napoleon cake:

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

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

Chocolate custard cream

Time for this cream take up to half an hour. If you do not want to wait for the cream to cool down by itself, you can put it in a bowl with cold water and, stirring, bring to desired temperature. 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.

Cooking cream like this

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

Video recipe

Napoleon can be put in cream for cake walnut kernels, peanuts, hazelnuts, hazelnuts, having previously roasted and chopped them. Each type of nut gives Napoleon a light nutty flavor that won't ruin the taste of your favorite treat.

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

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

You can describe cream recipes for a long time. Everyone has their own number of products, their own cooking methods. I described the main recipes for Napoleon cake cream. I use them all the time.

But you probably have recipes that taste better, or those that do not require heat treatment.

I'll be glad to read your options. Write, add, 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 a suitable cream in order to diversify the delicacy or cook from what is at hand.

Classic cream for "Napoleon"

To experiment with the preparation of 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 need a saucepan with a thick bottom with a volume of 1.5 - 2 liters.

1. Sift the flour into the prepared container and add sugar, not forgetting the vanilla sugar.
2. Drive in three chicken eggs and gently mix 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. We put the cream to boil. Now - the most difficult thing, you need to constantly stir the cream so that it does not burn.
5. Thus, we 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 tender and shiny.

Little trick. If during cooking you could not avoid lumps of flour, do not be discouraged, all is not lost. All you need is to rub the mixture through a fine sieve, and you will get a homogeneous, delicate 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 with you, and if the dough is essentially the same, then the Napoleon cream can be revived to 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 tender and incredibly tasty, and a light note of rum will bring us memories of distant lands 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 in this way:

1. We take our yolks, add half of the prepared sugar to them and beat the mass thoroughly into a lush light foam.
2. Pour corn starch into the resulting foam (it is advisable to sift it before to avoid lumps) and lemon zest.
3. The second half of the sugar is dissolved in milk with vanilla. We put 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 appearance of the first bubbles, remove the mass from the heat and let it cool slightly.
6. Add rum to 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 - a bank;
• Sugar - 3 table. l.;
• Butter - packaging;
• Flour / starch - 5 tbsp. l.

Cooking:

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

Cream on yogurt and honey

To make the cream more liquid, thereby soaking the cakes more thoroughly, as well as 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.

We prepare the cream according to this recipe:

1. Beat milk and yogurt with yolk and honey.
2. We put the mixture on the fire, stirring thoroughly.
3. We bring the cream to a thickening, then remove from heat and let cool.
4. If you want to make the cream more tender, add butter of your choice.
5. We add additives. We also decorate the finished cake with the chosen addition.

Cream for "Napoleon" with nuts

A new take on a traditional recipe. Rest assured, you will be surprised by the result.

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.

We prepare the cream like this:

1. We take a bowl, pour 200 g of milk there, add vanillin, sugar and starch.
2. We drive in the eggs and beat everything thoroughly with a mixer until a fluffy mass is formed.
3. Heat the rest of the milk in a heavy bottomed saucepan.
4. In warm milk in a thin stream, constantly stirring, pour the previously prepared mixture with starch.
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 the cream to the cold mixture and beat everything thoroughly with a mixer.
8. At the end, add chopped walnuts in a blender.

Delicate curd-banana cream

In general, such a cream needs to be made half a serving more, because it is unlikely to reach the Napoleon itself in its original amount.

We use the following products:

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

Cooking steps:

1. In a saucepan with a thick bottom, break the eggs, pour out the sugar (leave 50 g per cottage cheese), pour in the vanillin and flour. Beat the resulting mixture with a mixer at medium speed.
2. Pour the milk in a thin stream, beating the cream along the way so that no lumps form.
3. We put the mixture on a slow fire and, without stopping stirring, bring the cream to 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 cottage cheese with banana thoroughly with a blender.
8. We apply the cream in this way, cake - custard - cottage cheese-banana mixture.

sour cream

So tender and melting in your mouth, it will definitely not leave anyone indifferent. A 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 - a bag;
• Flour - 4 tbsp. l.;
• Butter - a pack.

Step by step recipe:

1. We take 250 g of milk and beat thoroughly with flour and 100 grams of sugar.
2. We heat the remaining milk on the stove with sugar and vanilla.
3. As soon as the milk begins to gurgle, while actively stirring, pour in the previously prepared mixture of milk and flour.
4. Without stopping to interfere, cook the cream for about five more minutes.
5. Let the cream cool down.
6. Meanwhile, beat the butter until fluffy and airy.
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.