Custard for “Napoleon” familiar to us since childhood.
Sometimes you want to refresh the old memories and cook it.
The classic cream recipe is incredibly tasty, but it requires a lot of time and effort.
There are lightweight options that are no less interesting and appetizing..
Habitual cake “Napoleon” is made of puff pastry.
Professional bakers claim that the dough should be kneaded more than 80 times.
However, it is often beyond the power of a simple hostess, so you can use more simple cooking options for cake layers..
|yolks –||5 pieces|
|flour –||90 g|
|sugar –||390 g|
|vanillin –||10 g|
|fat milk –||750 ml|
|butter –||25 g|
|Time for preparing: 50 minutes||Calories per 100 grams: 210 Kcal|
This recipe deserves special attention..
For many years he has faithfully served hostesses.
- To make the cream, you need to bring the milk to a boil and allow it to cool slightly..
- Flour lightly fried in a pan. Yolks should be thoroughly mixed with sugar until smooth. Add vanillin and flour to the resulting mixture, mix.
- Then milk is poured.
- Put the pot with the future cream on the fire and cook for about 10 minutes, while stirring constantly.
- Next, you need to put the butter and quickly cool the mixture. To do this, you can pour into a large container of cold water and lower the pan there. Delicious custard for classic “Napoleon” is ready.
A recipe has been prepared for you for the recipe:
Cooking Protein Cream
If you have bored a classic recipe, you can try to prepare a protein variant..
- proteins – 3 pieces;
- sugar – 250 g;
- water – 88 g;
- citric acid – one third teaspoon.
You need to beat the whites firmly, so that they become a dense white mass.
Take another dish and mix the water with the sugar..
Put the pot on the stove.
On medium heat the composition should cook no more than 7 minutes..
If you perederzhat syrup in the cream can give bitterness.
At the 4th minute of cooking, add citric acid and mix.
At the 5th minute it is necessary to test the readiness of the syrup..
To do this, prepare a deep plate with cold water..
Put the mixture in a spoon and water.
If the syrup is not spread and crumpled in the hands, then it is ready.
While conducting the test, remove the pan from the burner..
To continue cooking, you must turn on the mixer with proteins at full capacity and pour syrup in a jet.
Need to enter on the wall of the tank.
Continue to beat another 10 minutes..
Ready protein cream has a dense texture and white color.
We present a video plot of this recipe..
Other custard options
Many custard recipes for “Napoleon” take a long time.
What to do if there is no desire to waste.
There is a recipe for a simple cream cream..
You will need:
- sour cream – 400g;
- sugar – 150-200g;
- vanilla – to taste.
It is necessary to beat the cream with sugar until smooth..
Then add a pinch of vanilla.
On this cooking sour cream ends.
Another no less tasty, but more complicated, recipe is custard with condensed milk..
Ingredients for 1 kg of cream:
- sugar – 250 g;
- flour – 3 tbsp. spoons;
- fat milk – 250 ml;
- condensed milk – half a can;
- butter – 50 g.
Mix milk with sugar and flour..
Pound carefully until all lumps disappear..
We put the pot with the mixture on a quiet fire, boil to dissolve the sugar.
Then let the milk cool..
Now you can add condensed milk and butter.
We mix everything well.
Custard with condensed milk is ready.
Classic and curd recipes with custard
The classic version of the cake includes puff pastry..
It can be purchased at the store in frozen form..
However, some housewives decide to cook it yourself, which is not easy.
For the test will need:
- flour – 500 g;
- butter – 400 g;
- egg – 1 pc;
- lemon juice – 1 tbsp. spoon;
- water – ¼ cup.
In order to make puff pastry, it is necessary to sift the flour..
It is necessary to saturate it with oxygen and eliminate excess lumps..
Separate ¾ flour, then mix with oil.
Place the rest in a container, make a recess in the center..
Mix water, lemon juice and beaten egg.
This mixture must be poured into a hollow in the flour..
Mix thoroughly until smooth..
Put the dough on the table so that it does not stick, pre-pour a little flour on the surface.
Now you need to roll out the layer and leave it for a while..
Butter must be removed from the refrigerator just before cooking..
Rub it on a coarse grater.
Stir the remaining flour (¾) with butter.
If the mixture turns out to be soft, then spread it over the previously prepared layer..
Otherwise, distribute evenly over the test..
Now it is necessary to roll into the envelope, bending the ends of the reservoir..
The mass is placed in the refrigerator for half an hour.
At the end of time, the dough goes, spreads out on a floured surface and rolls up to 1.5 cm thick..
Then you need to fold it again in an envelope..
If you follow the classic recipe of “Napoleon”, then you need to roll the dough in an envelope until the mass is homogeneous..
Divide the piece into several identical parts..
Roll them to medium thickness.
Cut the edges.
Pierce puff pastry in several places to avoid deformation..
Bake in the oven for about 7 minutes (180 ° C) until the cakes are browned on top.
If you still have a corner, you can also bake them and use them to decorate the cake.
Since in the preparation of the dough you need to take a break, cook the custard according to the recipe chosen above..
When everything is done, you can start assembling “Napoleon”.
You should not regret the cream, so the cakes are better soaked.
Top and side of the cake is also smeared..
As stated earlier, dough trimmings can be used for decoration by turning them into small pieces and sprinkling them on the cake..
Classic Napoleon is ready.
Cottage cheese cake “Napoleon”
For this delicacy you will need:
- butter – 100 g;
- flour – 380 g;
- baking powder – 1.5 tsp;
- sugar – 200 g;
- cottage cheese – 400 g;
- eggs – 2 pieces.
The first step is to grind the cottage cheese (home-made) to a homogeneous mass in a deep bowl..
Then add sugar, melted butter, eggs and baking powder..
All thoroughly mixed.
The mixture should be brewed at room temperature for about 20 minutes..
The next step is to add flour..
If possible, mix the composition and lay on the table.
Knead the dough with your hands.
The resulting mass must be wrapped in cling film and left in the refrigerator for 25-30 minutes..
Now you have free time to cook the custard..
Divide the curd dough into 2 parts, roll the “sausages”.
We divide each stick into 5 balls..
Roll the cakes from these pieces on a sheet of parchment paper (about 20 cm).
Prick the dough with a fork so that it does not swell.
Next, you need to bake them in the oven (up to 180 ° C) for no more than 15 minutes.
Once the base has cooled, you can collect the cake.
Each cake should be crumbled with custard (about 3 tablespoons).
Also grease the top and sides of the cake..
You can decorate it with crumb, confectionery dressing or almond petals.
Put the pastries in the refrigerator for 2 hours..
Cottage cheese cake “Napoleon” with custard is ready.
- It is best to boil milk in an aluminum saucepan; glass or enamel should not be used..
- So that the milk is not burnt, rinse the pan under cold water. Then pour it immediately.
- While cooking the cream, stir it continuously, do not move away from the stove.
- If you do not like vanilla, you can exclude it, since it does not carry a semantic load..
- Use cream for dessert as soon as possible, because it is stored for long.
Variety of custard has no limits.
Recipes differ not only in different countries, but also in a separate family..
Well cooked cake “Napoleon” requires some skill.
Not everyone can grasp the classic recipe from the first time..
The secret of a successful “Napoleon” is its impregnation..
It should be well drawn before serving..
Do not get hung up on the classic version.
Be creative and try, surprise your family!
Detailed video recipe for amazingly delicious homemade Napoleon: