Cream for "Napoleon" - several options for cooking

The cake "Napoleon" is a dessert that has been familiar to many since childhood. In many families, he was an obligatory treat for the holiday, so his recipe was passed from mother to daughter. But sometimes you want to deviate from the traditional performance and try something new. Knowing that the guarantee of a good cake is all the same cakes, tried for years recipe can be left and begin to experiment with the cream. Preparing the cream for "Napoleon" according to different recipes, you can drastically change the familiar, familiar taste of this dessert. I suggest some of the most popular versions of the cream that do not require special ingredients and skills.

The classic "Napoleon" cake (custard cream)

Ingredients. For the test: flour (5 glasses), milk (1 glass), cream margarine (250 g), one egg, salt. For cream: milk (1.5 liters), flour (1.5 cups), sugar (2.5 cups), butter (150 g), eggs (2 pcs).

Preparation. Crusts. We sift the flour on the table, cut it into small pieces of margarine, carefully rub it with your hands to make a homogeneous mass. We form from the received weight a hill with a deepening in the middle, in this deepening we gradually pour milk, previously mixed with egg and salted. All is very well kneaded, the dough should be smooth, smooth, without lumps. The finished dough is divided into portions. One serving is one cake. Portion pieces slip into balls and add to the refrigerator for several hours. We take out, roll the cooled balls of dough into thin layers, which we put on a baking tray, pierce with a knife or fork in several places and bake every 5 minutes at 200 degrees.

Custard for "Napoleon"

We take milk, divide it equally. One-half whisk with flour (add it in small portions about a spoonful). The second half is put on fire and boiled. As soon as the milk boils, pour it into the half that was whipped with flour, mix well and put the mass on fire. While the pan with the cream on the fire, it must be constantly stirred. Cooking cream should be as long as possible - it will improve its taste. Before removing from the fire, add whipped eggs, butter and sugar. Unforgettable stir constantly.

When the cakes and cream cool, smear the cake, sprinkle it with crumb from the cakes and leave it for a few hours to soak.

Cream for "Napoleon" - "Chantilly"

Ingredients: fatty cream (30%), sugar, vanillin.

Whisk the cream and sugar until smooth. At the end of whipping, add a little vanilla. If you want to get less fat cream, then to a 30% cream you need to add a little pasteurized milk. Use cream of lower fat content is not recommended, as they will not whip well. With such cream, walnuts will perfectly combine - having smeared the cake, from above tear with ground walnuts.

Cream for Napoleon with condensed milk

Ingredients: condensed milk (300 g), oil (300 g), vanillin.

Butter the butter, add a little vanillin and a spoonful of condensed milk. Mix everything with a mixer, then add a few spoons of condensed milk, continue whipping. Add a few spoons until you use the whole condensed milk. The cream for "Napoleon", prepared according to this recipe, should turn out magnificent and have a uniform consistency. If desired, you can add cognac, any fruit liqueur, lemon juice or nuts.

You can also deviate from the standard recipe and, preparing the cake "Napoleon", the cream is replaced with apple puree with sugar. Or add coffee, cognac, whiskey and chocolate to the recipe of the cream. These minor additives can dramatically change the taste of such a familiar treat. Only through experiments you can get an unsurpassed result, which will please you and your loved ones.