Classic custard for Napoleon

Classic custard for Napoleon is the best option from the line of creams for layering the dessert beloved by many. Despite different recipes for its preparation, all custards are invariably prepared with eggs or yolks, milk, sugar, thickeners in the form of flour or starch, and with the addition of high-quality butter. At home, custard is easy to prepare and all the nuances with the correct proportions of ingredients are indicated in the recipes for this topic.

Classic milk custard for Napoleon cake

Classic milk custard for Napoleon cake is easy to prepare. The ingredients for it are classic: milk with egg, sugar, thickener and butter. This cream is distinguished by a delicate silky texture, moderately sweet and rich in taste.

1. 
   Classic milk custard for Napoleon cake is very easy to prepare. First of all, accurately and according to the recipe, measure all the ingredients for the cream.
2. 
   Heat the milk in a saucepan and dissolve half the amount of sugar in it and bring to a boil.
3. 
   In a separate bowl, lightly beat the eggs with the yolk.
4. 
   Pour the rest of the sugar and vanillin into them.
5. 
   Then add flour and starch.
6. 
   Whisk these ingredients into a homogeneous mass.
7. 
   Remove boiled milk and sugar from heat.
8. 
   Pour half of the hot milk into the egg mixture in a thin stream while stirring.
9. 
   Then pour this mixture into a saucepan with the rest of the milk.
10. 
    Over low heat and with constant stirring, bring the cream just until it thickens; there is no need to cook.
11. 
    Remove the bowl with the cream from the stove. Add butter to it in portions and after each portion, mix everything well.
12. 
    Then pour the cream into another container to cool.
13. 
    Cover the dishes with cling film and leave for at least an hour at room temperature to cool. After this time, the classic milk custard can be used to layer the Napoleon cake. Delicious and successful baking!

Custard for Napoleon with milk, eggs and butter

Custard for Napoleon with milk, eggs and butter is the most popular option. In this simple recipe, beat eggs with sugar and flour, combine with milk, brew and add butter. If you follow the proportions of the recipe, the cream will turn out airy, delicate and will perfectly saturate the Napoleon cakes.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Portions: 1.5 l.

Ingredients:

• Milk – 1 l.
• Egg – 3 pcs.
• Sugar – 150 gr.
• Flour – 4 tbsp. no slide.
• Butter – 100 gr.
• Vanilla sugar – 1 tsp.

Cooking process:

Step 1. According to the recipe proportions, measure out all the ingredients for the cream. Break three eggs into a saucepan for cooking the cream.

Step 2. Pour all the sugar into them.

Step 3. With a mixer at maximum speed, beat the eggs with sugar into a fluffy mass.

Step 4. Pour wheat flour through a sieve into the beaten eggs.

Step 5. Also use a mixer to mix this mass until smooth, and its volume will decrease due to flour.

Step 6. Pour room temperature milk into this mixture, mix again and put on low heat.

Step 7. With constant stirring, whisk the cream until small bubbles appear on the surface and thicken.

Step 8. Then turn off the heat and dissolve the butter in the cream.

Step 9. Immediately and for flavor, pour vanilla sugar into the cream.

Step 10. Cool the prepared milk custard with eggs and butter completely and use it to form the “Napoleon”. Happy and delicious baking!

Custard with condensed milk for Napoleon

Custard with condensed milk for Napoleon is easy to prepare and every housewife should have this recipe in stock. The custard base for the cream is milk with egg and starch. In this recipe, we supplement the custard with boiled condensed milk, which will give the cake a pleasant caramel note. We do not add oil to the cream. Cook the condensed milk in advance and for 1 hour. The recipe ingredients are designed for a “Napoleon” of 8 cakes with a diameter of 18 cm.

Cooking time: 45 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Boiled milk – 0.5 l.
• Boiled condensed milk – 1 can.
• Egg – 1 pc.
• Potato starch – 2 tbsp.
• Vanillin – 1 gr.

Cooking process:

Step 1. Boil milk and cool.This can be done in advance and simultaneously with cooking the condensed milk.

Step 2. Break one egg into the cooled milk.

Step 3. Then add two tablespoons of potato starch.

Step 4. Using a mixer or whisk, beat these ingredients into a homogeneous mass.

Step 5. Place the bowl with this mixture over medium heat and cook until thickened, stirring constantly with a whisk.

Step 6. Cook the thickened cream over low heat for 1-2 minutes.

Step 7. Boil the condensed milk for the cream for exactly 1 hour, because during this cooking time it will completely retain its caramel taste and color.

Step 8. Transfer it to the hot custard and whisk until smooth.

Step 9. Add vanillin to the cream and mix again.

Step 10. Cool the prepared custard with condensed milk to room temperature and you can assemble the “Napoleon”. Bon appetit!

Custard for Napoleon with cornstarch

An option for custard for “Napoleon” would be cream with corn starch, because it is this starch, and not potato starch, that gives the cream a smoother texture and delicate consistency, and besides, it does not change the color of the cream and does not give any aftertaste. In this recipe we use yolks, milk and sugar as the custard base for the cream. Add butter with vanilla.

Cooking time: 1 hour 30 minutes.

Cooking time: 15 minutes.

Servings: 1.

Ingredients:

• Milk – 0.3 l.
• Corn starch – 30 gr.
• Sugar – 60 gr.
• Yolks – 3 pcs.
• Butter – 30 gr.
• Vanillin – 2 gr.

Cooking process:

Step 1. Pour 30 grams into a special stewing pan. sugar and put on low heat.

Step 2. Immediately pour milk into sugar, stir and bring to a boil.

Step 3. In a separate bowl, mix the remaining sugar with cornstarch.

Step 4.Add three yolks to this dry mixture and whisk until smooth.

Step 5. Pour hot milk into the egg mixture in a thin stream and while vigorously stirring with a whisk.

Step 6. Pour the resulting mixture into the same pan and place on low heat.

Step 7. Cook the cream while stirring until it becomes thick. Then remove the pan from the stove.

Step 8. Add butter and vanilla to the hot custard and mix well.

Step 9. Pour the cream into a wide container, cover with film and cool to room temperature.

Step 10. Beat the cooled cream with a mixer at high speed into a smooth mass.

Step 11. The prepared soft custard with cornstarch can be used to layer the Napoleon cake layers. Delicious and successful baking!

Eggless custard

Custard for “Napoleon” can be prepared without eggs, which makes its texture very delicate and light. This cream is ideal for soaking crispy cake layers. In this recipe, we brew the cream with milk, use flour as a thickener and add lemon juice for flavoring, but you can add vanilla, cocoa or citrus zest.

Cooking time: 30 minutes.

Cooking time: 20 minutes.

Servings: 1.

Ingredients:

• Milk – 0.3 l.
• Sugar – 4 tbsp.
• Flour – 2 tbsp.
• Lemon juice – 1 tsp.

Cooking process:

Step 1. Immediately measure, according to the proportions of the recipe, all the ingredients for the cream and the cooking pot.

Step 2. Pour 250 ml of milk into the pan and add sugar.

Step 3. Place over low heat, completely dissolve the sugar and bring the mixture to a boil.

Step 4. Pour two tablespoons of wheat flour into a bowl and pour the rest of the milk into the flour.

Step 5.Using a whisk, thoroughly mix the flour and milk until smooth.

Step 6. Pour the flour mixture into the boiled milk with sugar in a thin stream and at the same time mix everything with a whisk.

Step 7. Bring the cream until it becomes thick and boils. There is no need to cook the cream.

Step 8. Remove the pan from the stove, add lemon juice, stir again and cool to room temperature. The prepared custard without eggs can be immediately used to layer Napoleon cakes. Delicious and successful baking!

Custard Ice cream for Napoleon

Custard Ice cream for Napoleon is prepared similarly to classic custard, using milk with a thickener, but there are also options using sour cream. In this recipe we brew the cream in milk with egg and cornstarch. To it we add cream and butter whipped with sugar, which makes the “Ice Cream” light, airy, quite stable and with the taste of the ice cream of the same name.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Milk – 0.5 l.
• Sugar – 4 tbsp.
• Corn starch – 2 tbsp.
• Butter – 100 gr.
• Egg – 2 pcs.
• Cream 33% – 250 ml.
• Powdered sugar – 100 gr.

Cooking process:

Step 1. Break two eggs into a saucepan with thick walls and add the required amount of sugar and cornstarch.

Step 2. Mix these ingredients well with a whisk until smooth.

Step 3. Pour milk into the egg mixture, but not cold, and mix again with a whisk.

Step 4. Place the pan over low heat.

Step 5. Bring the custard base until it thickens, stirring constantly, and remove into slabs.

Step 6. Then add butter to it, stir and cool this cream base to room temperature.

Step 7Cool the heavy cream well in advance. Pour them into a separate bowl and add 100 g. powdered sugar.

Step 8. Using a mixer and at low speed, beat the cream and sugar until thick.

Step 9. Portionwise and while stirring with a whisk, transfer the whipped cream to the custard base.

Step 10. Cool the prepared “Plombir” custard completely and use it to layer the “Napoleon” cake layers. Delicious and successful baking!

Custard with cream

Custard with cream has a pleasant creamy taste, similar to melted Plombir ice cream, and a smooth, delicate and stable texture. The custard base for the cream is prepared with milk, eggs and corn starch. Whipped cold cream, butter and vanilla are added to it for a special flavor.

Cooking time: 50 minutes.

Cooking time: 50 minutes.

Servings: 1.

Ingredients:

• Sugar – 130 gr.
• Corn starch – 35 gr.
• Butter – 80 gr.
• Milk – 250 ml.
• Egg C1 – 1 pc.
• Cream 33% – 300 ml.
• Vanillin – 2 gr.

Cooking process:

Step 1. Immediately weigh out the ingredients for the cream according to the recipe.

Step 2. Pour the milk into a thick-walled saucepan or saucepan.

Step 3. Place it on low heat and bring to a boil. It is important that no foam forms on the surface, otherwise the texture of the cream will be spoiled.

Step 4. In a separate bowl, mix the required amount of sugar and starch.

Step 5. Break one chicken egg into this dry mixture.

Step 6. Whisk these dry ingredients until smooth. There is no need to add liquid to them, since the sugar will dissolve well in the protein, giving the mixture a liquid and viscous consistency.

Step 7Pour this egg-sugar mixture into hot milk in a thin stream while stirring with a whisk and cook until thickened. To avoid small lumps of flour remaining, the custard base can be ground on a sieve.

Step 8. Add vanillin and butter to the hot custard and mix well until they are completely combined with the custard base.

Step 9. Transfer the custard into another bowl, cover with a piece of cling film and cool completely, preferably in the refrigerator.

Step 10. In a separate dry bowl, beat the heavy cream with a mixer, gradually increasing the speed, starting from minimum, otherwise it may separate.

Step 11. With this increase in speed, add whipped cream in portions and 1 tbsp. Add the cooled custard mixture to a spoon. Use the prepared custard with cream immediately to layer the Napoleon cake layers. Delicious and successful baking!

Chocolate cream for Napoleon

Chocolate custard with the addition of high-quality alkalized cocoa powder is perfect for the Napoleon layer. The cream is easy to prepare and has a good taste with a delicate and fairly thick texture. In this recipe, we prepare the custard base using classic milk, eggs and cornstarch. We take butter with a fat content of at least 80%.

Cooking time: 50 minutes.

Cooking time: 50 minutes.

Servings: 1.

Ingredients:

• Milk – 0.3 l.
• Sugar – 180 gr.
• Corn starch – 30 gr.
• Butter 82.5% – 70 gr.
• Egg C1 – 2 pcs.
• Cocoa powder – 15 gr.

Cooking process:

Step 1. Immediately measure out all the ingredients for the cream according to the recipe proportions; they should be at the same room temperature.

Step 2. Pour all the sugar into the saucepan.

Step 3. Break two eggs into it.

Step 4.Using a whisk, grind these ingredients into a light, homogeneous mass.

Step 5. Add cocoa powder to it and mix well.

Step 6. Pour 2/3 of the specified volume of milk into the chocolate mixture.

Step 7. Mix everything again until smooth.

Step 8. Add two tablespoons of cornstarch to the rest of the milk and mix so that there are no small lumps.

Step 9. Place the saucepan with the chocolate mixture over medium heat. While stirring, bring it to a boil.

Step 10. Pour milk and starch into this boiled mixture in a thin stream while stirring at the same time.

Step 11. Cook the cream for 1-2 minutes after the first bubbles appear and until the mass thickens.

Step 12. Add butter to the hot cream, mix well and, covering with film, leave until cool. Chilled chocolate custard can be used to layer Napoleon cake layers. Delicious and successful baking!

PP custard for Napoleon

PP custard for Napoleon is prepared as a classic one, but butter is not added to it and sugar is replaced with any sweetener: stevia, erythrin or agave syrup. The texture of this cream is similar to condensed milk, but when it cools it becomes denser. The custard base in this recipe is prepared using milk, eggs and starch. The cream can be stored in the refrigerator for 2-3 days.

Cooking time: 30 minutes.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Milk – 0.4 l.
• Sweetener – 5 g.
• Corn starch – 20 gr.
• Egg – 2 pcs.
• Vanillin – 2 gr.
• Salt – 1 pinch.

Cooking process:

Step 1. Measure out all the ingredients for the PP custard according to the recipe proportions.

Step 2. Pour milk into a saucepan and set to heat.

Step 3. Break two eggs into a separate bowl.

Step 4.Sprinkle cornstarch over them.

Step 5. Then add the sweetener of your choice, taking into account the fact that it is 10 times sweeter than regular sugar.

Step 6. Add a pinch of salt and vanilla to these ingredients.

Step 7. Using a whisk or mixer, mix everything well into a homogeneous mass.

Step 8. Pour some hot milk into this egg mixture and stir immediately.

Step 9. Then mix the resulting mass with the rest of the hot milk. Cook the cream over medium heat and stirring constantly until it thickens.

Step 10. Pour the prepared PP custard for Napoleon into another bowl, cover with film in contact and after complete cooling, you can use it to form the cake. Bon appetit!

Yolk custard

A more delicate and tastier version of custard for “Napoleon” will be cream on yolks. In this recipe, we brew the base in milk with starch, sugar and yolks. Add whipped butter to the cream. This cream soaks the cakes perfectly.

Cooking time: 2 hours.

Cooking time: 30 minutes.

Servings: 1.

Ingredients:

• Milk – 180 ml.
• Yolks – 2 pcs.
• Sugar – 2 tbsp.
• Corn starch – 1 tbsp.
• Butter 82.5% – 80 gr.
• Vanillin – 1 gr.

Cooking process:

Step 1. Immediately measure out the ingredients for the cream according to the recipe proportions.

Step 2. Place two yolks in a separate bowl and beat a little with a whisk.

Step 3. Add cornstarch to them and mix well.

Step 4. Pour 30 ml of milk into this mixture.

Step 5. Whisk the mixture again until smooth.

Step 6. Pour the rest of the milk into a thick-bottomed saucepan and place on low heat.

Step 7. Dissolve sugar and vanillin in boiling milk and bring to a boil again.

Step 8Pour the mixture of yolks and starch into the boiling milk in a thin stream while stirring with a whisk.

Step 9. Cook the cream just until it thickens.

Step 10. Turn off the heat. Cover the cream with a lid or a piece of cling film in contact and cool.

Step 11. In another bowl with a mixer, beat the butter into a fluffy light mass.

Step 12. Add the cooled custard base to the butter in portions and continue beating.

Step 13. The prepared custard on the yolks can be used to form the “Napoleon”. Delicious and successful baking!