Custard for "Napoleon": recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to cook custard for "Napoleon"? What does he represent? In this article, we will answer these questions in as much detail as possible. Every family has at least one person who loves sweets. Very often, babies and ladies are subject to such innocent weaknesses. Yes, and men sometimes do not mind tasting a delicious dessert. We suggest you master some recipes for custard for "Napoleon". You can also use it for other baked goods.

Vanilla cream

Consider vanilla custard for Napoleon. To create it, take:

• flour - 4 large spoons;
• 200g cow butter;
• 300 g powdered sugar;
• vanilla sugar - 1/2 tsp;
• milk - 250g

This custard with milk for "Napoleon" cook like this:

1. Mix half of the milk with flour so that there is nolumps.
2. Combine the remaining milk with vanilla sugar, put on a small fire and boil.
3. When the milk begins to boil, pour in the beaten flour mixture in a thin stream while stirring.
4. Continuing to stir, bring to a boil (mixture should thicken), remove from heat and refrigerate.
5. Beat soft cow butter with powdered sugar and mix with cream.

Now spread the delicious cream on the cakes.

Buttercream

And how to cook custard cream for "Napoleon"? Take:

• three yolks;
• 200g animal oil;
• a couple of tablespoons of flour;
• half a cup of sugar;
• milk - 285 ml.

This Napoleon custard must be prepared as follows:

1. Mash the egg yolks with sugar and mix them with the sifted flour. Then, continuing to stir, pour in cold milk (175 g) here and bring the mass to the same type.
2. Heat the rest of the milk (110 g) over medium heat. As soon as it starts to boil, pour the egg-milk mixture into it in a thin stream. Bring to a boil, stirring constantly so that the mass does not burn. Remove from heat, refrigerate.
3. In the prepared cold cream, gradually add soft cow's butter, beating with a mixer.

Apply the finished cream on the cakes.

Classic cream

Not many people know how to make classic custard for Napoleon. You need to have:

• a couple of eggs;
• three spoons of flour;
• liter of milk;
• one glasssugar;
• 200g animal oil.

The classic custard recipe for "Napoleon" involves the following steps:

1. Combine eggs, sugar and flour in a saucepan, grind to the same type of mass.
2. Slowly add milk to the mixture. If you are in a hurry, pour in all the milk in three additions, whisking with a mixer. If you have a lot of time, pour in a few spoonfuls, stirring constantly.
3. Next, put the resulting mass without a single lump on a gentle fire and, stirring, bring to a boil.
4. As soon as it boils, remove from heat, cool.
5. In cold cream, add two tablespoons of soft cow's butter, whisking thoroughly. As a result, your cream will turn out light and airy.

Vanilla Buttercream

We present to your attention another amazing recipe for custard for "Napoleon" in milk. You will need:

• two eggs or three yolks;
• 0.5L milk;
• 50g animal oil;
• 1 tsp vanilla sugar;
• three art. l. flour or starch;
• 180g sugar;
• cream (35%) - 150 ml (can be replaced with 200 g of cow butter).

We present to your attention the recipe for custard for "Napoleon" with a photo. It implies the following cooking process:

1. Pour milk into a saucepan, add vanilla sugar and half of the plain sugar. Put on a gentle fire andboil.
2. Remove from heat and refrigerate.
3. In a separate bowl, place the remaining sugar, starch or sifted flour, mix everything well and pour in small portions into the chilled mass, stirring.
4. Put the resulting mixture back on the fire, boil while stirring. If you are using flour, take it off the stove as soon as it has thickened. If you took starch, after boiling, slow down for a couple of minutes. By the way, the cream turns out tastier on cornstarch than on potato or flour. But it must be sifted through a sieve so that there are no lumps.
5. Add soft cow butter to the same type of mass, beat well and set aside to cool. If you completely cover the cream with cellophane, then a crust will not form on it.
6. Send chilled dessert for 5 hours or overnight in the refrigerator.
7. Next, whip the cold cream with a mixer until foamy and mix with the cream. If using cow butter, soften it, beat with a mixer until fluffy and homogeneous. Whisking constantly, fold in the cream. Whisk everything again and you can smear the cakes.

With walnuts

We invite you to study an exceptional recipe (with photo) for Napoleon custard. This time we will cook it with walnuts. You will need:

• one egg;
• milk (1 cup);
• 300g animal oil;
• sugar (1 cup);
• one and a half st. l. flour;
• a couple of art. l. walnuts;
• a pinch of vanillin.

Cook this cream like this:

1. Beat eggs with sugar. Send vanillin, milk and flour to the resulting mixture, mix until uniform.
2. Put the mass on medium heat and, stirring, boil.
3. Remove from stove and cool.
4. Slightly toast the nuts, run through a blender.
5. Send soft cow butter and crushed nuts into the chilled cream, beat everything thoroughly.

Use the cream as directed.

Simple cream

Let's find out how to prepare a delicious cream for "Napoleon" custard from a minimum of products. Take:

• a couple of eggs;
• glass of sugar;
• two glasses of milk;
• three art. l. flour.

Prepare this cream like this:

1. Beat all the ingredients with a mixer until the same type of mass and put on a gentle fire.
2. Boil, stirring, cool and whisk again.

And this cream is prepared like this:

1. Mix flour, a glass of milk and eggs in a bowl, beat until smooth.
2. In another container, combine the sugar with the remaining milk and put on fire.
3. When the mass boils, pour the egg-milk mass into it in a thin stream. Bring to a boil, stirring constantly.
4. Refrigerate and beat well again.

With pine nuts

To create this cream, take:

• 100g animal oil;
• one egg;
• milk - 250g;
• a couple of art. l. flour;
• pine nuts;
• half a can of condensed milk;
• two large spoons of sugar;
• vanillin (optional).

Cooking process:

1. Combine milk with flour, vanilla, egg and sugar, stir until smooth.
2. Put on medium heat, boil, stirring constantly, cool.
3. Send condensed milk and soft cow butter into the cold mass, beat everything well again.
4. Lightly roast the pine nuts, grind and send to the finished cream.

With condensed milk

Take:

• 100g animal oil;
• a couple of tsp flour;
• glass of milk;
• 200 g condensed milk;
• 2 tsp sugar;
• vanilla (optional).

This original dessert is prepared as follows:

1. Pour milk into a separate container, add flour and sugar, mix and put on a gentle fire.
2. Boil, stirring constantly, cool.
3. Add condensed milk and soft butter to the cream, beat everything at high speed. You can also add vanilla here if you like.

Amateur cream

This cream is easy to make, very delicate and delicious. It holds its shape perfectly, so it is suitable for decorating cakes and cakes. Take:

• glass of water;
• two tablespoons of flour;
• 1 glass of sugar;
• vanilla sugar - 10 g;
• 250g animal oil.

Prepare this most delicate cream like this:

1. Cut soft butter into pieces and mix with vanilla sugar.
2. Put sugar and half a glass of water into a saucepan, heat on the stove, stirring constantly, so that the sugar dissolves completely.
3. Pour the flour with half a glass of water and stir until smooth.
4. Introduce the flour mixture into the hot sugar syrup while stirring.
5. Cook the resulting mixture to a state of thick sour cream. Stir during the entire manufacturing process.
6. Remove from heat and cool to 50°C.
7. Combine the cream with the butter mixture and beat with a mixer or whisk until a fluffy white mass is obtained.

Use this cream for layering cakes, filling eclairs and finishing pastries.

Cream "Charlotte"

This moderately sweet, airy and light cream is quick and easy to prepare, perfect for pastries and cakes. You will need:

• milk (100 ml);
• 200g animal oil;
• a couple of eggs;
• large spoonful of cognac;
• vanilla sugar (10 g);
• 3\4 cups of sugar.

You can make this cream chocolate by adding cocoa to it. So, here is the following manufacturing process:

1. Beat the sugar with the eggs.
2. Pour the milk into the egg mixture. You can boil it and, stirring vigorously, pour in a thin stream.
3. Bring the milk-egg mass to a boil, stirring constantly (you can boil for a couple of minutes). Cool to room temperature.
4. Beat soft butter for 10 seconds and, continuing to beat, smallAdd the egg milk syrup in batches.

The finished cream is smooth and tender, keeps its shape well.

Cream without oil

This delicious, low-fat, moderately thick custard recipe should be explored by everyone. Take:

• sugar - one and a half glasses;
• milk - 1.2 l;
• a teaspoon of flour;
• 4 eggs;
• potato starch - three tbsp. l.

Cook this dessert like this:

1. Grate eggs with sugar. Combine the mixture with starch and flour, stir.
2. Bring the milk to a boil and pour in the prepared mixture, stir.
3. Cook over moderate heat, stirring constantly. This way you can avoid burning.
4. Simmer until the cream thickens, about 5 minutes.
5. Remove from heat and refrigerate.

Chocolate cream

To create this cream, take:

• chocolate - 100 g;
• a couple of eggs;
• 0.5L milk;
• glass of sugar;
• two large spoons of flour.

Prepare this cream as follows:

1. Crack two eggs into a bowl, pour in some milk.
2. Add flour and stir until smooth.
3. Send the rest of the milk to a saucepan moistened with cool water, add sugar.
4. Add chocolate and boil while stirring. You can replace chocolate with cocoa (4 tablespoons) and sugar (4 tablespoons).
5. Combine the milk mixture with the egg mixture, stir.
6. Put the mass on a small fire and heat untilappearance of the first bubbles while stirring.
7. Stir the finished cream again with a mixer to make it homogeneous. Send to a cold room.

Cold cream you can also whip with cow butter.

Cream "Patisser"

This cream is a type of custard. From French, the word "patisser" is translated as "confectioner". To create this treat, you need to have the following ingredients:

• 100g sugar;
• 30g animal oil;
• 350 ml milk;
• a couple of chicken eggs;
• starch (30 g);
• vanilla sugar - two teaspoons;
• a pinch of s alt.

This cream is not only used to fill cakes and sandwich cakes. It is also served as a meal on its own. It also often serves as the basis for a variety of desserts. So follow these steps:

1. Pour 50 g of sugar, s alt, starch into a bowl, stir.
2. Pour in 100 ml of milk, stir again.
3. Crack the eggs, stir again.
4. Pour the remaining milk into the pan, add sugar (50 g), mix and boil. Remove the pot from the heat.
5. In a thin stream, stirring, pour hot milk into the egg-sugar mass. Transfer this mixture to the pot.
6. Cook the mass until thick, stirring with a whisk.
7. Add cow butter, vanilla sugar and stir again.
8. Transfer the cream to another container, cover with cellophane and refrigerate.

If you freeze this cream, you will succeedexcellent ice cream. Eat with pleasure!