Cleat cream is classic: a recipe for Napoleon’s cake. The best recipes for preparing a real cream for a cake Napoleon with sour cream, cream, oil, condensed milk, masquearpone, seal, lemon, cocoa, on semolina, milk, yolks, cottage cheese

The article offers you the best recipes for custard for impregnation of desserts, as well as the most popular cake in the culinary of Napoleon. Here you will find recipes for brewing on milk, cream, oil, yolks and even seals!

Custard cream Classic recipe for Napoleon: recipe with photo

Cathedral cream is one of the classic recipes for making filling in cakes, as well as soaking cakes. Prepare a custard can be in the power of every housewife, it always turns out tasty. It does not require complex ingredients and everything that is necessary can be found in any refrigerator.

Depending on the type of confectionery, you can always independently adjust the density of the dough, which is created by mixing flour or starch. A classic cream has no additives, but modern custard can be prepared on the basis of condensed milk, cream, even ice cream.

Interesting: most often custard is used to fill the eclair cakes and to impregnate the Napoleon cake popular all over the world.

Classic breastfeeding recipe, ingredients:

• Butter (more than 70%)- 1 pack (standard packaging - 200 g, the result and taste of the cream depends on the quality you selected. The higher the quality of the oil that you choose, the tastier and more saturated the cream will turn out. Avoid spreads and oil with plant components).
• Milk (fat)- 1 cup (a full glass contains exactly 250 ml of milk, choose homemade fat milk or store at 3.2 %).
• Sugar (can be replaced with powder)-200-300 g (the amount of sugar and the sweetness of the cream depends only on your preferences, the powder should be taken to those who are not sure that sugar crystals can completely dissolve).
• Vanillin- It can be added at will and your preferences, it can be completely excluded.
• Flour - several tbsp. (approximately 3-4 tbsp, is necessary in order to thicken the cream).

Brewing:

• Leave the oil for an hour or two at room temperature so that it becomes soft and only then grind it manually with the required amount of sugar or powder.
• A bowl with dull oil should be put on the stove (the level of fire should be the smallest).
• All milk should be added to the oil and mix the mass thoroughly, dissolving and mixing all the ingredients until the mass becomes homogeneous.
• The cream cannot be brought to boiling, it should be hot, but it should not be seething.
• Add vanillin and flour to the hot mass, which should not be sprinkled with all the amount, but 1 tbsp.
• Each time, mix the flour thoroughly so that it does not remain in the cream with lumps. To do this, you can use a submersible blender or a whisk.
• As soon as you dissolve all the flour, turn off the fire and, continuing whipping or mixing, cool the cream. You can use cream for desserts only when it becomes cold.

Napoleon cream with condensed milk and oil: recipe with photo

Cursing is a favorite treat and confectionery additive in many desserts. From condensed milk, you can also prepare a custard that will have a pleasant creamy taste and delicate sweetness. It is not necessary to add sugar to such a cream, since condensed milk already has enough sugar and an extra amount will simply spoil the taste.

By adding oil to such cream, you will make the cream fat and denser, it will simultaneously soak the biscuit in the cake (or cakes), but also serve as a layer. If desired, you can also add cocoa to such a cocoa in the preferred quantity (a lot or a lot) to get a chocolate coslone cream. The cream is thickened in condensed milk and oil, as usual, with flour.

You will need:

• Bank of condensed milk -1 small (250-280 ml, choose condensed milk from natural milk, so the cream will be tastier).
• Butter (minimum 73%) -1 packaging (high quality oil).
• Milk -0.5 cups (any fat content, but better homemade)
• Flour -several tbsp. (2-3 tbsp, see consistency)
• Vanillin or cocoa -add to taste and preferences

Brewing:

• Leave the oil at room temperature so that it becomes soft and easily mixed with condensed milk until a homogeneous mass.
• After you mix oil with condensed milk, put the dishes on a small fire and pour milk (look at the density of the cream, you can add more milk and mix thoroughly.
• Continue to interfere with a whisk while the cream stands on fire. Gradually add flour and after the last spoon turn off the fire. Wait for complete cooling of the cream and only then use to lubricate cakes or fill cakes.

Napoleon cream with sour cream and condensed milk: recipe and photo

Interesting: this version of the cream is more saturated to taste, as it “hides” the sweetness of condensed milk and creamy saturation. To make the cream as tasty as possible, it is best to use homemade separator sour cream or the most fat store in the recipe. Just like any other cream, this recipe can be improved by adding vanillin or cocoa.

You will need:

• Sour cream 30% or home -300 ml. (If you take sour cream with a lower percentage of fat content, the cream can turn out to be too liquid).
• Condensed milk -1 bank (250-280 ml, preferably from real milk).
• Vanillin or cocoa -taste
• Flour -several tbsp. (Look at the density of the cream and adjust yourself).
• Sugar -you can add several tbsp, if the cream is not sweet enough for you).

Brewing:

• Sour cream should be mixed with sugar, do this with a mixer or blender (a “corolla” nozzle), so the sugar can completely dissolve, add vanillin.
• After add the condensed milk and mix thoroughly with sour cream.
• Put the dishes on low heat and, without stopping mixing, mix the flour, thoroughly dissolving it, avoiding lumps.
• When the cream becomes thicker, turn off the fire and wait for its cooling, then start impregnating cakes.

Cathedral Cream Recipe for Napoleon's milk: recipe with photo

Napoleon cream brewed in milk is the most popular and classic recipe. Such a cream is easily prepared, it has a pleasant liquid structure that impregnates a crispy cake well and makes it soft. To prepare a cream, of course, it is best to use fatty homemade milk, so it has a more rich taste, it is useful and is a natural product.

You will need:

• Milk -0.5 liters (depending on the amount of the cream that you need).
• Sugar -150 g (adjust the sweetness of the cream yourself to your liking).
• Oil 73-80%-1 packaging (pure oil without impurities of vegetable fats).
• Egg -2 pcs. (It is advisable to use homemade eggs, as they have a rich taste and pleasant yellow color).
• Flour -several tbsp. (for density of cream)
• Vanilin -1 small bag

Brewing:

• Milk should be heated in a saucepan or small saucepan (preferably with a thick bottom, so heat will be distributed evenly).
• In milk, melt and dissolve butter.
• In warm and hot milk, dissolve the entire amount of sugar and vanillin (be careful, the milk should not boil).
• Beat the eggs in advance with a whisk into a lush foam (it is more desirable to use a mixer).
• With a thin stream, slowly pour whipped eggs into not hot milk and thoroughly mix the mass with a whisk so that the cream does not have lumps. If you feel that the cream can boil, it is better to remove it not for a long time from the fire, and then return it.
• After you dissolve the egg in milk, begin to mix the flour, dissolving each spoon and whipping the cream with a whisk to avoid lumps.

Cream cream for Napoleon with cream: Recipe with photo

If you brew the cream not in milk, but on cream, you will get a thicker and more fat version. Cream is a very “gentle” product and in no case should be brought to a boil, otherwise they can simply curl up and the cream will gain an unpleasant consistency. It is not necessary to add oil to such a cream. If you feel that the cream will be boiled soon - turn off the fire or remove the dishes from the fire, and then return it.

You will need:

• Cream 10% (or 15%) -500 ml. (more fat cream can also be used).
• Sugar -1 cup (the amount of sugar and the sweetness of the cream you can regulate yourself).
• Vanilin -1 small packaging (to taste, it will add the aroma of the cream).
• Flour -several tbsp. (look at the density of the cream)

Brewing:

• Pour the cream into the dishes with the thick bottom and heat them without bringing to a boil.
• Dissolve the required amount of sugar and vanillin in the cream.
• Gradually add flour to cream until the cream gains density. Remember that after cooling the cream will become even thicker and denser, and therefore, do not add too much flour.

Cathedral on yolks for Napoleon: Recipe with photo

Cathedral cream on the yolks is very tasty, since its base is oily, and the rich taste of the egg, along with sugar, gives a pleasant sensation. This is one of the classic recipe options for impregnating Napoleon. It is best to use homemade chicken eggs, since they are not only pleasant color, but also “stronger” taste.

You will need a large cake:

• Milk -1-1.5 liters (depending on how much you want to soak the cake, it is better to take homemade milk-it is fatter and has a rich taste).
• Yolks -8-10 pcs. (from home large eggs, but you can use the most ordinary stores).
• Sugar -300-400 g (try the cream to taste and adjust the amount of sugar to taste).
• Butter (at least 73%) -200 g (not a spread and not margarine).
• Flour -several tbsp. (to thicken the cream)
• Vanilin -1-2 bags (if desired and taste)

Brewing:

• Do not clean the oil in the refrigerator, let it be soft, it will be easier to use to make a cream.
• Separate the yolks and drain them into a separate bowl, there they should be carefully and very actively (before foam) with sugar so that you can not taste the crystals. Add vanillin there.
• Put milk on the fire in a saucepan or small saucepan. You should not bring milk to a boil. As soon as the milk heats up, add oil to it and melt it so that the mass becomes homogeneous.
• In warm milk (it should not be hot!) With a thin stream, begin to pour grated yolks and at the same time beat the cream with a whisk (you can even use a mixer). This will allow yolks to dissolve, and the cream becomes homogeneous and without lumps.
• After dissolving the yolks, begin to sprinkle the flour for 1 tbsp. Gradually, thoroughly stirring the cream, avoiding lumps.
• As soon as you dissolve the flour, turn off the fire, but do not stop the mixing of the cream for another 5-10 minutes. Then cool and use for impregnation of Napoleon.

Cathedral cream with seals for Napoleon: Recipe with photo

Few people heard that there is a cream based on ice cream "Pimbir". Nevertheless, this is a very tasty recipe that will allow you to prepare a gentle impregnation not only for the Napoleon cake, but also for other desserts. Such a cream has a thin aroma of vanilla and a rich oily taste of creamy ice cream.

Interesting: in the recipe you can completely replace milk with sealing, or these ingredients can be divided in half. The amount of cream in the recipe is designed only for impregnation of cakes, if you double the cream, you will get enough cream in the same way to decorate and make the cake juicy.

You will need:

• Pimbir (any company, fat) -300 ml. (You should use the waist ice cream, measure the ml with a measured glass, do not forget that the city of ice cream is not ml.).
• Egg -1-2 pcs. (depends only on how large they are).
• Sugar -0.5-1 cup (focus on preferred sweet cream).
• Milk (fat or home) -2-2.5 cups (look at the consistency of the dough).
• Butter (at least 73%) -1 pack (only high -quality oil, the spread will completely ruin the taste).
• Vanilin - If desired, to enhance the aroma

Brewing:

• Leave the oil and seal in advance at room temperatures so that both ingredients become soft.
• The egg should be beaten into foam and dissolved in it all the preferred amount of sugar.
• After heating the milk, but do not bring it to a boil. Seal and oil are added to warm milk, completely drowned and stirred with a whisk.
• After that, you need to add an egg to the cream. Pour the mass with a thin stream, thoroughly stirring it, avoiding lumps.
• Add vanillin to the cream, if you want and only then flour. First pour 1 tbsp, and then the second, if the cream seems to you too liquid.

Recipe for custard cheese cream for Napoleon with Mascarpone: Photo

Some housewives prefer to miss the cakes for Napoleon with a cheese custard. For the recipe, someone uses cheese mass or even dull cottage cheese, but these two ingredients are not as good as the creamy cheese of “Mascarpone”. It can be purchased at any modern grocery store, it will give a pleasant creamy taste and fat content.

You will need:

• Cheese "Mascarpone" -200-300 g (depending on the packaging and your preferences).
• Milk -250-300 ml. (fat store or homemade).
• Sugar - Several Art. l. according to preferences and taste
• Eggs - 2-3 pcs. (Use home, so your cream will turn out very tasty and rich).
• Vanillin or vanilla extract - According to their discretions
• Flour -several Art. l. (classic way to make the cream thicker).

Interesting: in this recipe, there is completely no butter, since it is perfectly replaced by the creamy cheese of “Mascarpone”.

Brewing:

• Eggs should be beaten into foam and dissolved in them all the amount of sugar. You can also use not a whole egg, but only yolks (4 pcs.) From home eggs (preferably).
• After that, milk is added to the egg mass and everything is thoroughly mixed with a mixer, pour vanillin if desired.
• Put the mass on a small fire and, without ceasing to interfere, start brewing. When the base for the cream is heated, dissolve the flour in it, wanting to achieve the necessary density of the cream.
• Leave the cream to cool and at this time thoroughly stir with a fork Mascarpone. In the future, it should be thoroughly mixed with previously obtained custard until a homogeneous consistency and then use to smear the cakes of Napoleon.

Protein cream for Napoleon: Recipe with photo

Modern cooking provides a person with the opportunity to give a “flight of your imagination” and use as many of his own ideas as possible to achieve only the result - a delicious dish. It should be impregnated with Napoleon's cakes according to the classical rule with the help of custard, but this is far from the limit. It is quite possible to use any other type of cream, for example, protein!

Interesting: protein cream can also be brewed, but not on the stove, but in a steam bath. So you will get a fairly elastic and tasty mass that successfully complements crispy cakes. In one cake you can combine two types of cream: custard and protein. Liquid custard can soften cakes, and protein become a layer and decoration.

You will need:

• Egg proteins -3-4 pcs. (The amount depends only on the volume of the cream as a result).
• Sugar -0.5-1 cup (quantity for your taste)
• A pinch of salt or citric acid

Cooking:

• Proteins should be cooled before whipping, this is one of the secrets of a good cream.
• Pour cold proteins into a bowl and add a pinch of salt or acid to them (this ingredient will serve not only the “enhancer of taste and sweetness”, but also help to get splendor in the protein cream).
• Beat the proteins with a mixer at the fastest mode until a high and lush foam is formed and only then add sugar in small portions, completely dissolving each station.
• As a result, you will get enough magnificent mass, but it should be a little brewed (then the cream will keep its shape and will have a pleasant density).
• Put the dishes in a steam bath and continue whipping for 5-10 minutes. Look at the cream itself when it becomes denser, whipping should be stopped.

Chocolate custard for Napoleon with cocoa: recipe with photo

The chocolate “Napoleon” or a cake with a two -tone impregnation (a creamy and chocolate layer) will surprise everyone, and also give you pleasant taste sensations.

You will need:

• Butter (more than 70%)- 1 pack (standard packaging - 200 g, the result and taste of the cream depends on the quality you selected. The higher the quality of the oil that you choose, the tastier and more saturated the cream will turn out. Avoid spreads and oil with plant components).
• Milk (fat)- 1 cup (a full glass contains exactly 250 ml of milk, choose homemade fat milk or store at 3.2 %).
• Sugar (can be replaced with powder)-200-300 g (the amount of sugar and the sweetness of the cream depends only on your preferences, the powder should be taken to those who are not sure that sugar crystals can completely dissolve).
• Vanillin- It can be added at will and your preferences, it can be completely excluded.
• Flour - several tbsp. (approximately 1-2 tbsp, is necessary in order to thicken the cream).
• Cocoa-1-2 tbsp. (Do not forget that, like flour, cocoa is able to thicken the cream and therefore it should not be added in excessive quantities).

Brewing:

• Leave the oil for an hour or two at room temperature so that it becomes soft and only then grind it manually with the required amount of sugar or powder.
• A bowl with dull oil should be put on the stove (the level of fire should be the smallest).
• All milk should be added to the oil and mix the mass thoroughly, dissolving and mixing all the ingredients until the mass becomes homogeneous.
• The cream cannot be brought to boiling, it should be hot, but it should not be seething.
• Add vanillin and flour to the hot mass, which should not be sprinkled with all the amount, but 1 tbsp. Together with flour, add in small portions of cocoa (1 tsp) and look at the overall consistency.
• Each time, mix the flour thoroughly so that it does not remain in the cream with lumps. To do this, you can use a submersible blender or a whisk.
• As soon as you dissolve all the flour, turn off the fire and, continuing whipping or mixing, cool the cream. You can use cream for desserts only when it becomes cold.

Napoleon lemon custard: recipe with photo

Interesting: a lemon custard will give the Napoleon cake an unusual taste shade and completely transform the recipe. Such a cake always “goes with a bang” for creamy saturation and incredible freshness, as well as a pleasant source of citrus.

You will need:

• Butter (more than 70%)- 1 pack (standard packaging - 200 g, the result and taste of the cream depends on the quality you selected. The higher the quality of the oil that you choose, the tastier and more saturated the cream will turn out. Avoid spreads and oil with plant components).
• Milk (fat)- 1 cup (a full glass contains exactly 250 ml of milk, choose homemade fat milk or store at 3.2 %).
• Sugar (can be replaced with powder)-200-300 g (the amount of sugar and the sweetness of the cream depends only on your preferences, the powder should be taken to those who are not sure that sugar crystals can completely dissolve).
• Vanillin- It can be added at will and your preferences, it can be completely excluded.
• Lemon- 1 PC. (completely all the zest and juice to taste)
• Flour - several tbsp. (approximately 3-4 tbsp, is necessary in order to thicken the cream).

Brewing:

• Leave the oil for an hour or two at room temperature
• Dry sugar with lemon juice, finely grated zest and oil.
• Add warm milk and mix thoroughly the entire mass, put on the fire.
• Due to acid, the milk will also be curled up so that the cream is homogeneous, it should be interfered carefully and actively.
• The cream cannot be brought to a boil, it should be hot, but it should not be seething.
• Add vanillin and flour to the hot mass, which should not be sprinkled with all the amount, but 1 tbsp.

Curd custard for Napoleon: Recipe with photo

Important: for the recipe, it is best to use the finished cheese mass that can be purchased in the store. If you want to prepare a cream based on home cottage cheese, then it should be thoroughly wiped through a sieve or beat in advance with a blender with cream or sour cream.

You will need:

• Milk -1.5-2 cups (look at the consistency)
• Cheese vanilla mass -200-250 g. (Also look at the density of the cream).
• Sugar -0.5-1 cup (according to their preferences)
• Eggs -1-2 pcs. (You can use only yolks in the amount of 3-4 pcs).
• Oil -100 g (only creamy, without impurities of vegetable fats).
• Flour -2-3 tbsp. l. (for density of cream)

Cooking:

• Milk should be heated in a saucepan and dissolve sugar in warm milk.
• Add oil to milk and completely melt it.
• The egg is beaten in a foam in advance with several tbsp. sugar, and then, without stopping whipping, pour the egg mass into the milk and mix everything thoroughly until smooth.
• Boil the cream, adding flour in small portions, leave the cream cool after brewing.
• The cooled cream should be mixed with a cheese mass until smooth. If the cream is very thick, you can dilute it with cream or milk.

Napoleon cream for semolina: recipe with photo

Interesting: you can use semolina, instead of flour, as an ingredient that condenses cream. The taste of the cream will turn out to be more saturated and “hearty” (greasy, slightly granular).

You will need:

• Milk (any fat content) -1 liter (homemade is much more preferable).
• Butter -1 pack of 200 g (not margarine and not a spread!)
• Sunny-2-3 tbsp.
• Vanillin or lemon zest- 1 tsp (Add as desired).
• Sugar -1 cup (determine the desired sweetness and amount of sugar yourself).

Brewing:

• Milk should be heated and melt all the oil in it.
• Add sugar and cook the cream until it dissolves, without bringing to a boil.
• Add semolina in small portions, mixing the mass thoroughly.
• Let the cream cool completely, the only way it will become thicker and then use to impregnate cakes.

Napoleon cream with starch: recipe with photo

Interesting: for thickening the cream, it is quite possible to use not flour, but potato or corn starch in an amount of 1-2 t. (depends on the desired volumes of the finished cream).

You will need:

• Milk -2-2.5 cups (preferably using homemade)
• Oil - 1 pack (fat, without plant impurities)
• Sugar - 0.5 cups (depending on the preferred sweetness, you can add more).
• Starch -3-4 tbsp. (corn or potato)
• Vanillin - 1 small bag
• Egg- 2 pcs. (Home eggs will improve the taste of cream)

Cooking:

• In warm milk, melt the oil and heat the mass
• Until it reaches a hot state of a thin stream, an egg mass flows, whipped and dull with sugar, adding vanillin.
• Pour the eggs, mixing the whole mass very quickly and thoroughly so that it does not go lumps.
• The starch should be poured with small portions, 1 spoon and all the mass should immediately be mixed. Lubricate cakes only with a cooled cream.

Video: "Cleat cream with starch"