Cream for Cake Napoleon: 11 recipes, step -by -step instructions, photos

Without the aroma of custard, it is impossible to imagine the taste of the classic cake Napoleon. There are many interesting variations of the recipe to diversify the familiar version of the dessert.

Napoleon cream is classic, cream with condensed milk, chocolate and other recipes are presented in our article. It's time to meet them.

Custard for Napoleon

To prepare a custard, you can use a plate, microwave or a water bath. Unused custard with eggs can be applied as an independent dessert, it is enough to supplement it with pieces of fruit.

List of components:

• 1000 ml of milk
• 250 g of vegetable fat
• 1.5 glasses of sugar
• 3 chicken eggs
• 100 g of flour
• 10 g of vanilla with sugar

How to prepare a cream for Napoleon Notavny:

1. Mix dry ingredients.
2. Chop the egg mass with a fork and attach to the flour mixture. Bring to homogeneity.
3. Monage milk to the workpiece. Pour the barrel and send to heat up.
4. The cream mass should languish on the fire with constant stirring. The process of brewing flour occurs before boiling. Then the container is removed from the stove and cooled in a cool place.
5. Add to a warm chubby mixture soft Cream fat and evenly knead the creamy cream mass.
6. A delicious custard is ready for further use.

Custard for Napoleon without eggs on water

To prepare custard creams, it is better to use dishes with a thick bottom. Active stirring and proper dishes will exclude the processing process.

List of components:

• 250 ml of water
• 1 cup of sweet sand
• a pack of butter
• 50 g of flour
• 5 g of vanilla with sugar

How to prepare a classic cream for Napoleon on the water:

1. Soft creamy mass cross with vanilla sugar.
2. Stir sugar with 100 ml of water and put to cook until the grains are removed.
3. Dilute the flour 150 ml of water and bring to a homogeneous state.
4. Mix the flour workpiece with sugar and leave to cool.
5. Join the creamy mass and Beat it well with a blender. Season with vanilla.
6. Napoleon with custard cream On the water, you will surprise you with a pleasant taste.

Napoleon from sour cream

For a suitable cream consistency, you need to use sour cream with a large percentage of fat content. If desired, the recipe is complemented by a crumb of walnuts. Napoleon with sour cream is very wet.

List of components:

• 1 liter of sour cream
• 250 g of sweet powder

How to prepare a cream for Napoleon with sour cream:

1. In the deep container, we connect fat sour cream and powdered sugar. Beat with a mixer no more than 3-4 minutes.
2. For sour cream with nuts Previously, clean the nuclei, slightly fry and grind into the crumb. We attach to cream mass.
3. It is applied to the cakes, a press is placed on top. For impregnation, at least 2 hours are necessary, the optimal time of the day.

Napoleon cream with condensed milk

The oil version of the cream allows you to save the loose and crumbly structure of the cakes for Napoleon.

List of ingredients:

• pack of oil
• 1 bank of condensed milk

How to prepare a cream for Napoleon - condensed milk and oil:

1. We pre -take cream fat from the refrigerator and let it soften.
2. Beat the soft workpiece blender to a homogeneous snow -white mass.
3. In portions, we attach condensed milk and continue to beat.
4. Ready cream made of condensed milk Apply on the cakes.

Napoleon cream with boiled condensed milk

List of components:

• 250 ml of milk
• ¼ cup of sweet sand
• 1/3 cup flour
• basket of vanilla with sugar
• paul of a pack of oil
• 1 cup of boiled condensed milk

1. Mix dry ingredients.
2. Gradually add milk and interfere with the complete dissolution of grains.
3. We brew on low heat a thick milk mixture, accompanying active stirring. Before boiling, remove from heat.
4. Mix the warm workpiece with soft oil and iris.
5. Beat to uniform caramel mass.
6. Napoleon cream with boiled condensed milk is applied to cakes and left for a day for impregnation.

Napoleon cream with starch

You can fill the cream with an additional taste with a pinch of vanilla, but with a pair of tablespoons of a fragrant alcoholic drink.

List of components:

• 250 g sugar
• 0.5 liters of milk
• back of spread
• 100 g of starch
• 1 chicken egg
• vanilla

1. Mix starch and sugar.
2. We drive the egg and knead evenly.
3. Heat the milk in the microwave and gradually dilute sweet workpiece.
4. Dairy mass tomi on the fire And knead with a wooden spoon until it thickens.
5. Mix the spread and milk warm mass.
6. Napoleon cream with starch We use to impregnate flour products.

Napoleon cream with Manka

A simple set of ingredients allows you to turn the usual taste of semolina into a cream for Napoleon. The finished cream must be cooled under the cling film and only then apply to the cakes. This will eliminate the formation of film or lumps.

List of components:

• 0.5 l of milk
• a pack of milk fat
• 50 g sugar
• 100 g of semolina
• a pinch of vanilla

1. We connect the milk ingredient with semolina and send in a pan to the fire.
2. We attach granulated sugar to the heated well -knit mass.
3. After 3-5 minutes, sugar should dissolve, and the semolina thicken. We leave the workpiece to cool.
4. Portionably mix the semolina to the creamy mass. Beat the blender.
5. In the finished form, he must have The density of thick sour cream.

Napoleon Cream Pimbir

List of components:

• 600 ml of milk
• 1 cream of cream
• ¾ glasses of granulated sugar
• 2 tbsp. l. starch
• 4 chicken eggs
• paul of a pack of butter

We prepare a filling cream for Napoleon in stages:

1. Combine two eggs and a couple of yolks, kill with a fork.
2. Join sugar and starch. Beat the mixer until the grains and the formation of lush mass are eliminated.
3. Bring the milk to a boil and attach to the egg mass. Heat the workpiece over low heat and brew a cream mass. We set aside to cool.
4. Warm mix the custard mass with the cream until completely dissolved. Cover the container with a lid and cling film.
5. Beat the chilled cream with a mixer into a thick mass and manually mix to the custard.
6. We distribute cakes on top immediately after cooking.

Napoleon with white chocolate

White chocolate cream has a unique taste and holds its shape well.

List of components:

• 400 ml of milk
• 250 g sugar
• 50 g sugar with vanilla
• 100 g of flour
• white chocolate tiles
• pack of oil

How to cook a custard for Napoleon:

1. Mix dry ingredients.
2. Assume 150 ml of milk, stir well. Follow the remaining milk.
3. Pour the mass into a pan and send to heat With constant stirring. The thick mass is drunk on fire for 5-7 minutes.
4. In a hot blank Add chocolate pieces. To interfere with all the chocolate does not melt.
5. Attach the oil mixture to the chocolate mass and whisk to the formation of a thick uniform mass.
6. Cream for cake Napoleon with white chocolate Suitable for smearing cakes and for decorating the surface.

Cream-brown for cake Napoleon

List of components:

• 200 g of cottage cheese
• 1 cup of boiled condensed milk
• 1 cup of fat cream
• 1 tsp. sugar with vanilla

How to cook a cream for a cream for a cake Napoleon:

1. We rub the curd mass through a sieve to eliminate lumps.
2. We attach the boiled condensed milk and vanilla. Beat the blender before the formation of air smooth mass.
3. The finished cream brown is infused in the refrigerator.

Napoleon cream for cake

List of components:

• 200 ml of milk
• 50 g sugar
• 3 eggs
• 30 g of flour
• 1 tbsp. l. Cognac
• 1.5 cups of nuts

How to cook nut cream:

1. Combine sugar and flour.
2. Separate the yolks and attach to loose ingredients.
3. Add cognac and milk at room temperature.
4. Mix and send to heat up in the saucepan. Cook at medium temperatures accompanying constant stirring.
5. We remove the thick cream mass from the heat. Add small nut crumbs. Beat the blender into a lush mass.
6. Napoleon cream for cake Apply on puff cakes.

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Video: The most delicious Napoleon: Is it a cream?