Milk cream cake Napoleon. Cream cream cake "Napoleon". But almost every pastry chef knows that the success of dessert depends largely on the cream. But you should consider some of the nuances of its preparation.
August 6, 2015
Choux creams are very popular in home cooking, and of course one cannot do without them by preparing the popularly popular cake "Napoleon" 🙂 Custard for Napoleon, as a rule, it is prepared with the addition of butter, and thus differs markedly from the more modest in terms of caloric content. It is quite logical - Napoleon is still a cake, and he cannot deceive the expectations of his fans, the cream in him should be the most delicious, really “creamy”, and God is with them, with calories. An important moment is how to cook a portion of the cream, which will be like just enough for the intended size of the cake. We give a not complicated, repeatedly proven recipe for custard for sandwiching large napoleon - from 12 cakes with a diameter of 22 cm. The same cream can be deliciously filled with fifty
Remove from the oven, cool, remove the mold, putting the bottom of the pan. Place the mascarpone cheese in a bowl or mixing bowl. Add a protector and mix on a smooth lump-free mass. Add white chocolate and mix. 4-5 tablespoons of black currant 300 ml cream 36% cream, cooled 3 tablespoons of powdered sugar with a handful of almond flakes. For crispy brittle bottoms, place the jam, scatter and boost. Pour out the cream with a lawyer. Put in the refrigerator for 12 hours or overnight.
Before serving the cream, crush the cream at the end of the whipping by adding powdered sugar. Place on a tart, forming a cloud. Sprinkle with roasted almond flakes. Dough preparation should be spread over two days: before baking the dough at the bottom, cool the chocolate cream to rush and bake the bears. Put all the ingredients in the pot. Boil to dissolve the sugar, remove from the burner and cool completely.
- Training: 5 minutes
- Cooking: 30 minutes
- It turns out: 1200 gr
How do
1 That's all we need for a cream.
2 Sift the flour into a 1.5-2 liter saucepan, preferably enameled or non-stick, add sugar and vanillin, mix, pour the eggs.
All ingredients must be at room temperature. Flour and powder - Sift and serve. Place the protein in a mixing bowl. Beat on a hard foam, at the end of beating, gradually adding sugar, a spoonful of a spoon, then beating. Add all the yolks and beat to get creamy foam. Pour the entire cooled mixture and mix thoroughly with a spatula or slow mixer to mix.
Add sifted dry ingredients and gently mix the spatula. Pour the cake form evenly. Dry stick. Wake up in a hinged stove. The evening before cooking dessert, pour the cream in the pot, heat to boil. Remove from the burner, add chopped chocolate, set aside for two minutes. After this time, mix to melt the chocolate.
3 All together, once again thoroughly mixed to avoid lumps. Convenient to use the mixer.
4 Gradually add milk, diluting the mass and also avoiding the formation of lumps. The mixer still does not hurt 🙂 Milk is practiced to add both cold and at room temperature or even heated. The result is not particularly affected, just when adding hot milk cream mixture later boils sooner.
Cover with foil and refrigerate in the refrigerator for at least 12 hours. Heat the steam or microwave to completely dissolve the gelatin granules with stirring. Take the cooled mixture from the fridge and grind to get a thick cream, at the very end of the ramen, adding sifted sugar.
All ingredients must be cooled. Place the cream and mascarpone in a mixer bowl and beat to get a thick cream at the very end, adding sifted sugar. Use a Teflon mat or baking paper to cover the cooker with cookies. In a bowl mixer, beat the protein with a pinch of salt on a stiff foam. Add sugar, gradually, spoon spoons, constantly beating to form a tough, shiny foam.
5 Put the pan on a medium heat and with active stirring (to the very bottom) heat its contents until the first signs of boiling.
6 As soon as these signs appear in the form of bubbles, reduce the heat and, while continuing to thoroughly mix, cook the cream still, watching how it thickens quickly and evenly. When the thickness of the cream becomes such that the spatula, with which you interfere, will start to leave a relief mark, and the cream flowing from it - volume flows on the surface, we conclude that the cream has cooked enough.
Put a spoon on a plate with a spoon. After a short break. Put the chocolate cake in the shape where it is hell. Cool in the fridge until it becomes completely cool. Apply the cream with whipped cream on a layer of mousse, go up. Spread the crushed toes on top, slightly pressing them into the cream. All the ingredients of the dough should be at room temperature, and the margarine should be cold, taken from the fridge - not ice cream. On a clean, dry table or on a large wooden bottom, wash all the flour 2 times.
Thick margarine strips are cut into flour. Subsequently, with a knife, it passes through flour mixed with margarine, and then decreases. Mix together - flour with margarine. Separately add a little egg in a 300 ml pot and mix well with a fork. Pour until the bowl, vinegar and warm water are filled. Mix the composition thoroughly. Then in the center of the flour paste will make a hole and pour 250 ml of liquid from the pot over the flour.
7 Now the cream should be quickly cooled to room temperature or slightly higher. We usually put the pot in a bowl with cold water, periodically mix the cream and change the water. If you are not in a hurry - let yourself cool down naturally 🙂 Cool down, the cream will become even thicker.
If you notice that the dough does not become liquid, pour out the remaining liquid - it all depends on the quality of the flour. Mix the dough well until you get an almost smooth hump on the surface and are soft to the touch. This flour-liquid mixing procedure is performed so that small margarine bubbles, which disappear during mixing, merge with the flour, and we will not get the dough effect in the sheets during the baking process. The dough is prepared very quickly - in 15 minutes.
The dough is placed on a long plate, wrapped with kitchen foil and stored in the refrigerator for up to 2 days when it is baked. Get about 10 pieces of dough. Better and faster it will be if you are going to bake 2 cakes. On a clean and dry table, well sprinkled with flour, put a piece of dough on a thinner sheet, sprinkling from time to time when the flour does not stick to the dough. If you want to get an equal diameter, put a bowl and cut the sheet to a certain diameter. When baking a sheet in the oven, another sheet is already stretched and placed on another tray.
8 In the cooled cream gradually, half a spoon, add the butter, warmed to the soft.
9 After adding each portion of oil, whip actively with a cream mixer or a whisk approximately.
Place each sheet on a tray with a small amount of butter and bake individually for 5-7 minutes. The sheet of cake does not change color, it is slightly brown, and it dries well. In many places, the dough rises, that is, margarine melts and leaves empty places. Each sheet is very tender after baking, it is possible that it may break in some places. When assembling the cake, everything is arranged and smeared with cream. Rake on a sheet of paper or a towel on each sheet of cake. After cooling, the sheets overlap each other.
Various types of cream for "Napoleon"
After all the cake rolls, we begin to prepare milk cream. Boil all the milk and let it cool until it is hot. Meanwhile, well prick eggs with sugar, flour, add a glass of hot milk, mix, then add the rest of the milk and boil.
10 Our cream is ready to take part in shaping the most delicious "Napoleon" 🙂 And if he stays in the fridge a bit before that, he will thicken.
In fact, for Napoleon, you can make other custards, to your taste or according to circumstances, for example, on starch, or with condensed milk, cream, or yolks, or, on the contrary, without eggs and even water instead of milk, but this (checked :-)) - the most delicious, and its preparation is not difficult.
You can prepare the cream by boiling in a large ben or boiling directly on the stove. First boil for 4-5 minutes with more heat, stirring constantly with a wooden spoon, then slowly heat and stir quickly for about 10 minutes until it thickens. Stop the fire immediately and put the cream aside and let it cool.
At this time, in a separate bowl, the butter is drained along with the vanilla and gradually some milk cream and lemon juice are added. Everything fights well before getting a uniform composition. Let the cream cool in the fridge. On a large plate collect the cake. Do the same until all the sheets of cake are anointed.
The amount of oil added to the cream can also be adjusted to your taste. We always add all 200 grams so that the cream tastes deliciously and juicy between the cakes of Napoleon. We even often prepare our most favorite luxury version of “Napoleon” with. A custard with a small amount of butter forms a completely different cake structure - rather sticky-viscous than juicy-cream. If, after all, decide to make a cream with a smaller amount of butter, increase the amount of milk and flour proportionally, otherwise there will not be enough cream for Napoleon 🙂
With the remaining cream, the cake is anointed on the side and above. Separately, trim the leaves and sprinkle the cake around. This cake does not decorate. On a clean and dry table or on a large wooden bottom, sift the whole flour 2 times. Thick margarine strips are cut into flour. Separately, in a 300 ml pot, add eggs, a little salt and mix well with a fork. Pour until the bowl, vinegar and warm water are filled. The dough is placed on a long plate, wrapped with kitchen foil and stored in the refrigerator for up to 2 days when baking.
On a clean and dry table, well sprinkled with flour, put a piece of dough on a thinner sheet, sprinkling from time to time when the flour does not stick to the dough. Place each sheet on a tray with a small amount of butter and bake individually for 5-7 minutes. Preparation of cream: boil all the milk and let it cool until it reaches a warm state. At this time, in a separate bowl, the butter is drained along with the vanilla and gradually some milk cream and lemon juice are added. With the remaining cream, apply the cake on the side and top.
Good luck, colleagues, and bon appetit!
The standard way to make custard is to boil the milk with flour and other ingredients. Further products are added as desired: nuts, berry puree. The cream acquires an unusual taste and aroma. Creamy base quality soak puff cakes. This cream is not only for puff cake, it can be used as a regular cream dessert with fruit additives.
Ingredients Chocolate cake and cream with caramelized condensed milk
My first recipe of the year, my love, dessert! 😀. A fixed cake on my heart, based on a cake recipe that won everybody, each time adapted - with cream or with cream with caramelized condensed milk. Every time is just as good! For countertops.
For caramelized condensed milk cream. Very easy to do, very good. You can double the amount of ingredients and use cream to fill 20 cm of cake or pandispana sheets 😉. Cooking method Chocolate cake and cream with caramelized condensed milk.
Custard for "Napoleon" (classic)
It is important to keep the recipes exactly, but it is possible to supplement the filling with any suitable ingredient. To properly cook it, you must have the right utensils. It is known that the basis of custard for "Napoleon" are dairy products, flour and granulated sugar. As a result, the cream turns into a tender, amazing dessert.
Separate the yolks from the yolks. Mix proteins with a pinch of salt. Gradually add sugar and mix until the crystals are diluted. Mix the yolks with the butter and water, then place them on top of the whites. Add flour, chopped together with cocoa and baking powder, and mix everything with a spoon, bottom to top, until homogenized.
Custard "The economy should be economical"
Draw a round shape with baking paper, pour the composition and level. Bake baked over low heat for about 35 minutes until a dagger test passes. When cooling, cut it into four equal slices. Put in sour sauce and chocolate bursts dishes.
Ingredients
Milk 2 tbsp .;
Icing sugar 1,5 st .;
Flour 1.5 Art. l .;
Butter 400 g;
4 yolks;
Vanilla sugar.
Additional products: almond nut, cocoa powder, berry puree.
Cooking method
To prepare the custard for "Napoleon" you will need to take a double-bottomed saucepan. Pour there milk.
Mix, not allowing to boil until homogenization, then add the yolks, sugar, amaretto and cocoa. Mix one more minute and stop the fire. Allow to cool and add the mascarpone and mix well. Give the cream in the fridge for at least 4 hours. Cream with caramelized condensed milk.
Put the caramelized condensed milk in a mascarpone bowl. Caramelize the sugar to an amber color, then extinguish with water. Stop the fire, add the aroma of Amaretto and coffee. Place the second slice, enchant and stretch the cream with condensed milk.
Flour is mixed separately with a small part of milk so that there are no pieces.
Boil the milk mixture for about 10 minutes to medium density. Now pour the egg mass into it carefully, stirring a little.
After cooling the mixture there interferes with butter, icing sugar.
If desired, you can add cocoa and almonds, and the cream will be with a nut-chocolate flavor. Or diluted simply with berry puree.
Put the last piece of the top and enslave. With the remaining cream, dress the cake and decorate it according to your preferences, the icing is optional, but if you decide to do it as if you get the icing by mixing the ingredients in a bowl on a steam bath.
Tips for cooking delicious custard
The cake, dressed in cream, is cold for half an hour, and then pours, in the middle, a slightly warm frosting. Tilt the cake tray from all sides to the icing. Spit the moats of the remaining creams. Keep the cold cake until serving. Well, well, you will say, but what are the main differences to justify the new post? Well, there are differences in quantity and, not least, in cream. If she had a diplomatic cream, the classic version is with a cream for the test.
Custard for "Napoleon" (pear)
For the preparation of custard for "Napoleon" use corn starch, which makes the mass even better. Original custard can be created with the help of milk, pear, rum, etc.
Ingredients
Milk 1.5 st .;
Yolks 2 pcs .;
Granulated sugar 50-60 g;
Corn starch about 20 g;
Sour cream with condensed milk and nuts
Confectionery cream should have the right consistency, that is, not too thin or too thick to leave the impression of a “dry” cake. Variants with cream or jam instead of cream and sugar icing instead of “banal” granulated sugar are obtained from newer ones.
To make it a little clearer, use 20 g of powdered sugar, for the glaze, you will need more than 150 g of sugar. However, I did not say that another name, by which the Napoleon desert is known, comes not from the famous emperor, but from the Italian city of Naples. Heat the oven at 200 degrees Celsius. Spread the dough into a sheet of uniform thickness. Place it using a chicken coop in a paper tray with baking. Place another baking sheet on top of the sheet and then a second tray on the stove. Thus, prevent the foil from swelling.
Tablespoon of rum;
Lemon peel with half;
Two pears;
Oil for lubrication form.
Cooking method
Mix one part of the sugar with two yolks to a lush beige texture. Pour the flour, a spoonful of cornstarch and grated lemon zest here.
Dissolve the second part of sugar (30 g) in milk with vanilla and cook over medium heat, stirring continuously with a spoon.
Now you need to take part of sweet milk (50 g) and combine with the egg mass. Before it boils, wait half an hour and turn off the heat.
Rum or other alcoholic beverage in the house is poured into the warm cream. While the custard for "Napoleon" is cooling down, you need to do a pear.
Douse it in sugar syrup with vanilla sugar for about half an hour. Rub through a sieve and mix with a cream base.
Custard for "Napoleon" (with condensed milk)
The taste of the cream will not spoil the cake, if you add it with new notes (for example, apply marshmallow or marmalade). You can add anything, except for those ingredients that overpower it or completely spoil the delicate milky taste. There are products that can enrich the custard for "Napoleon", make it even tastier, for example, boiled condensed milk.
Ingredients
Half a liter of cow's milk;
Boiled condensed milk 250 g;
Sugar 2-3 tbsp. l
A pack of butter;
Flour or starch 4-5 Art. l
Cooking method
Flour with milk is thoroughly mixed in a saucepan with a mixer so that there are no pieces.
Sugar is added and mixed too.
Cook on low heat, stir for 5 minutes.
In a cold thickened cream base a little melted butter is laid out. It is necessary to make sure that the oil does not melt, otherwise the separated drops of oil will not allow the mixer to beat it.
Shake to make a thick white mass like snow. But it will not be white for a long time, since it is diluted with boiled condensed milk and becomes pale yellow.
After smearing the puff cake with custard for “Napoleon”, you can put marshmallow or marmalade slices on top.
Custard for "Napoleon" (with yogurt and honey)
To make the layers of the cake soaked well, it is necessary to make a cream of a not very thick consistency. If you dilute it with, for example, coconut, honey, yogurt, then the cream will acquire new flavoring colors that will be more liquid.
Ingredients
Yogurt 150 g;
Milk 200 ml;
Honey 1 tbsp. l .;
One egg yolk;
Berries (cherry, strawberry), coconut chips.
Cooking method
Mix honey with milk and yolk. Using a whisk to mix all the ingredients, putting on fire. Stir occasionally.
When thickened, cool the cream.
If you want to be fatter, you can add a piece of butter (the amount at the discretion).
Custard for "Napoleon" (with nuts)
Thanks to the nuts, the cream will be crunchy, and vanilla will fill it with a pleasant aroma.
Ingredients
Milk 0.5 liters;
Sugar 200 g;
Flour 150-160 g;
Cream 200 ml;
2 eggs;
Corn starch 2 tbsp. l .;
Vanillin 10-15 g;
Walnuts.
Cooking method
Before you get down to business, prepare a work surface and dishes for making cream.
Pour a portion of milk (120-125 ml) into a special bowl, add granulated sugar and vanilla, also corn starch.
Then add the eggs. A mixer or blender will simplify the work and quickly beat up the mass to the necessary pomp.
The rest of the milk (375 g) is heated over medium heat.
After pouring the prepared milky-starch mixture.
Boil the cream so that it becomes like thick sour cream.
After cooling, cover the bowl and put on the cold.
Meanwhile, the chilled cream is whipped to a fluffy state.
Then they are combined with cold custard for "Napoleon".
At the very least, add chopped nuts.
Custard for "Napoleon" (with cottage cheese and banana)
Curd mass turns any cream into a children's dessert.
Ingredients
Milk 1 l;
Eggs 4 pcs .;
Sugar 300 g;
Flour 5-6 Art. l .;
Vanillin 1 tsp;
Butter 150 g;
Cottage cheese 300-400 g and banana.
Cooking method
Eggs, sugar (250 g) and vanilla are mixed together, flour is added and whipped at medium speed with a mixer.
Milk is poured and cooked at medium heat, while stirring continuously.
Mix thick and cooled cream with softened butter.
When whipping cream becomes very lush, reminiscent of air clouds. Separately, beat cottage cheese with banana and sugar (50 g).
Lubricate the puff pastry “Napoleon” need to take turns: 1 cake - custard, 2 - cottage cheese, etc.
If desired, sprinkle nuts on top, blueberries, raspberries, etc. The taste of the two creams makes the cake a new masterpiece.
Custard for "Napoleon" (with sour cream)
Ingredients
Sour cream (fat content of 25%) 200 ml;
Icing sugar 200 g
Pureed lemon.
Milk about 800 ml;
4 tbsp. l flour;
Butter less pack;
A bag of vanilla.
Cooking method
Take 100 g of sugar and stir and add 1 tbsp. milk, flour. Beat for a long time.
600 ml of milk to put warm on the stove, adding sugar and vanilla.
As soon as it boils, a mixture of eggs is poured in a small stream.
When cooking - all the time to interfere, about five minutes. Put to cool.
While cooled, whipped butter and only then it can be added to the cool custard.
The last stage is the addition of sour cream. Add a spoon and beat until smooth.
Custard for "Napoleon" (with chocolate)
To diversify the custard, you can brew the cream and add chocolate to it. The taste will be bitter-sweet.
Ingredients
3 eggs;
Sugar ¾ cup;
A pack of butter;
100 g of chocolate.
Cooking method
Before preparing the cream, soften the butter at room temperature.
We need to take two pans, cream is cooked in one, and proteins are poured into the other.
Put 2 yolks and 1 egg, sugar in the first saucepan. Broken chocolate and soft butter are placed in a whipped egg syrup.
Slowly boil the mixture over low heat and cool to thicken. Beat the remaining protein with sugar. Lubricate all cakes except the top chocolate cream.
A protein cream will look perfect on top of the cake.
Custard for "Napoleon" - tricks and tips
You can not boil the custard for a long time, otherwise it will turn out with the taste of burnt milk.
Cold eggs are whipped better than those at room temperature.
A wooden spatula is better than a regular spoon, well reaches the bottom of the pan and does not scratch the bottom.
The secret of a properly prepared cream is a close observation of what is happening.
It is necessary to stand a cake with cream for a day in the fridge, otherwise “Napoleon” will be dryish.
Any custard for "Napoleon" is not very suitable for decoration, because it is a very soft consistency, the pattern can spread throughout the top cake.
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