Custard for Napoleon step by step. Which cream to choose for Napoleon

As old recipes for Napoleon cake advise, take puff pastry, bake a large number of cake layers and grease them with custard made with milk and eggs. But not everyone loves the classic recipe for this delicacy and tries to diversify it by using non-standard cream for such baked goods. But not all types of impregnation are suitable for puff pastry. For example, you could soak all the cakes with regular boiled condensed milk. Believe me, the cake will turn out very tasty and sweet. But in this case, you will have to spend almost three standard jars of this dairy product per kilogram of dough.

If you make regular buttercream with condensed milk, then of course you will need slightly less ingredients, but this type of fudge does not soak puff pastries very well and they often remain dry and lifeless.

Let’s try to figure out which cream will better soak all the cakes and at the same time be so tasty and tender that you won’t be able to pull anyone away from this pastry.

A variety of cream recipes for Napoleon cake

It’s better to consider everything in order and first of all, cover the classic recipe for impregnation for this cake based on a liter of milk.

What goes into the custard:

• Milk – 1 liter;
• Chicken eggs – 2 pcs.;
• Granulated sugar – 1 cup;
• Butter – 200 gr.;
• Wheat flour, sifted - 3 tbsp. spoons.

Naturally, since we are preparing a simple custard, then first of all we will need a saucepan or stewpan, which will include almost all of the above products. Since the mass does not have to keep its shape, you can not beat the butter beforehand, but simply soften it by removing it from the refrigerator.

Now mix the remaining ingredients.

Break the eggs and grind them with granulated sugar, then sift the flour directly into the bowl and mix all the ingredients again. Next, you need to add milk in small portions and stir or beat with a mixer all the time, giving the mass a uniform consistency. When all the milk has entered the preparation, place the pan on medium heat and, stirring, wait for it to boil.

Next, cook the fudge over low heat, stirring continuously until the mass thickens.

Add softened butter to the finished fudge and beat the entire cream until smooth.

The finished impregnation must be cooled to room temperature, and only then coat the cake with it.

But this is not the only Napoleon cream that can be easily made at home. Most of the impregnations for this cake have a more liquid consistency, so I usually undercook the classic custard for this cake a little. It’s okay that it flows down the sides - just a little bit. But the cakes are well soaked, and the cake melts in your mouth.

In order to prepare a more delicate cake, it can be soaked in cream.

Since butter is still a somewhat heavy product, while whipped cream is lighter and more pleasant to the taste.

Butter cream for Napoleon cake contains the following ingredients:

• Milk 2.5, 3.2% fat – 0.5 liters;
• Sugar – 180 gr.;
• Chicken eggs – 3 yolks;
• Butter – 50 gr.;
• High quality flour - 3 tbsp. spoons;
• Cream with fat content 35% - 150 gr.

The cooking recipe is somewhat different from the previous one, since it uses heated or even boiled milk. At the very beginning, mix the entire volume of milk with half the amount of sugar and put it on low heat. Fans of vanilla flavor can add a vanilla pod to this liquid, which must be removed after the milk boils.

In another bowl, mix the yolks with the remaining sugar and flour.

Grind this mixture thoroughly and begin to pour in milk in small portions. The fondant must be constantly stirred to avoid the formation of unnecessary and unpleasant-tasting lumps. Next, we boil our mass again, stirring constantly, waiting for the required consistency of the impregnation. When the mass thickens, remove it from the heat, cool it for a couple of hours at room temperature, and then another night in the refrigerator. In this case, the vessel with impregnation must be well and very tightly covered with cling film.

The next day, first whip the chilled cream until thick foam, then begin to combine the cream with the prepared workpiece. The mass must be constantly whipped. The result is the most delicate cream for the cake.

Recipe for soaking cakes made from unleavened puff pastry with mascarpone cream cheese.

Of course, this type of fudge is usually used as an independent dessert, but it is also well suited for Napoleon dough. It is no more difficult to prepare than regular cream from milk or cream.

Let's look at the components of this fondant:

• Mascarpone – 350 gr.;
• Condensed milk – 250 gr.;
• Cream 35% fat – 350 gr.;
• Raspberries – 200 gr.;
• Granulated sugar – 40 gr.

In order to prepare the cake and coat it with mascarpone cream cheese fondant, the puff pastry layers must be thoroughly soaked, otherwise the cake will turn out to be a bit dry. In this case, we will use raspberries, although you can use any berry. Whichever one you like, use it to make syrup. Also, to prepare berry napoleon in winter, you can use ready-made jam available in your own bins.

The recipe for preparing the impregnation is very similar to regular jam cooking.

First, let's prepare the syrup, since we need to soak each cake. After all, puff pastry prepared in the oven is very dry, and eating it in this form is somewhat problematic.

Cook raspberries with sugar over low heat.

You shouldn’t boil it too much, the main thing is that it gives juice. The prepared syrup must be cooled, so it is better to make it before preparing the main mascarpone fudge. Next, we prepare the fondant, which, in addition to layering the cake layers, will decorate the cake itself on all sides.

To do this, beat the cream cheese with the wonderful name mascarpone with a mixer, adding condensed milk in small portions. You need to add 1-2 tablespoons and whisk constantly. After the mass takes on a homogeneous appearance. In a pre-chilled bowl, whip the cream until thick foam. When both substances are ready, we begin to combine them into a homogeneous fudge.

Now, just as we added condensed milk, we begin to mix in whipped cream 1-2 tablespoons at a time. Some say that the resulting mass of mascarpone and cream must be continued to be whipped with a mixer, but my recipe says that both masses must be mixed with a spatula as if you were preparing a sponge cake and adding whipped whites into it. Carefully from bottom to top.

The finished mass does not need to be cooled or heated - it can be immediately applied to the cakes.

But as mentioned above, puff pastry is dry and to assemble a Napoleon with berries, you must first soak each cake with berry syrup, and then apply mascarpone fondant. To make such a cake beautiful and festive, you need to fully calculate the number of cake layers and divide the entire volume of cream so that there is enough to decorate the top of the cake and its sides.

The mascarpone fudge recipe is very suitable for decorating a puff pastry cake and making not only a tasty, but also a very beautiful holiday dessert. As you can see, the recipe for the cream itself does not contain any added sugar, since the fudge is made sweet by using condensed milk. But this decoration has one significant drawback - mascarpone cheese is too expensive in many parts of our country and not many people can afford to prepare this dessert. But at the same time, mascarpone can be replaced with any other cream cheese, which is sold in many supermarkets in the country.

A festive version of making cream for puff pastry of the world famous Napoleon.

The cream cheese fudge gives the whole cake some airiness, and I called this recipe festive because the soaking is a little drunk with Amaretto.

We will prepare a Napoleon cake from purchased puff pastry with an Italian touch.

To do this you will need:

• Puff pastry – 1-1.2 kg;
• Mascarpone cheese – 200 gr.;
• Amaretto liqueur – 80 ml;
• Yolks – 20 pcs.;
• Premium quality wheat flour – 12 tbsp. spoon;
• Sugar – 3 tbsp;
• Milk – 2.5 liters.

First you need to prepare the cakes, bake them and cut them into shape, and only then start preparing the layer for the cakes from mascarpone and milk. There is quite a lot of cream, so there should be at least 15 cakes.

We prepare it almost like the most ordinary custard; when you start reading the recipe, you will understand that we are simply replacing butter with cream cheese.

Beat the yolks with sugar and flour.

Mix everything thoroughly, then heat the milk and first pour 1/3 of it into the prepared mass. Beat everything thoroughly with a mixer, and then pour the remaining milk into the mixture and beat again. Place the pan with the initial layering stage on low heat and cook until the cream thickens. This impregnation must be stirred constantly, and even when removed from the heat and the liqueur is added, stir the mixture for about 5 minutes.

Next, the custard fudge will cool, and during this time you need to beat the cream cheese into a thick but pliable mass. When both components are in the same weight category, or rather have the same temperature, then we begin to add cheese to the mixture and beat well.

After both masses are combined, the cream can be used to layer the cake layers and decorate the cake. You will get the most delicious napoleon from puff pastry, which does not even suspect the presence of condensed milk. This cake will become not only a table decoration, but also a family favorite dish. Since the recipe itself contains a huge amount of yolks, I immediately make custard protein cream and meringue from the whites, which I use to decorate the baked goods a little. The rest of the meringues will be used as sweets for all the children at home.

Each classic dessert has its own specific cream. Sacher torte is impossible without chocolate glaze, Opera is impossible without ganache, Elisabeth cake is made with condensed milk, and if you decide to bake the namesake of the French emperor, get ready to make custard for Napoleon. The good news: although there is a classic recipe, you can use your imagination, change the ingredients a little, simplify or, conversely, complicate the preparation, and make something new. This way the cake will taste different every time. In addition, by changing the cream recipe, you can reduce the calorie content of the dessert. Finally, a new recipe will help you out if you are used to cooking Napoleon, say, with condensed milk, but today there is none in the refrigerator.

We present the most win-win custard options for our favorite cake

The simplest option

Prepare the ingredients

• 2 eggs;
• fresh or pasteurized milk - 2 cups;
• sugar – 1 glass (without a pea if you don’t have a sweet tooth);
• 3 tablespoons of flour (with a heap).

Timing: 10 minutes.
Difficulty: the most simplified recipe.

Cooking method

1. Mix sugar with flour, add egg, grind everything.
2. Pour in the milk and beat the mixture with a mixer.
3. Place the future cream on the fire, stirring, and bring to a boil.
4. Cool.
5. Beat the cream again. And you can layer the cakes with it.

Classic

Prepare the ingredients

• 200 g butter (or exactly 1 pack);
• 1 liter of milk of any fat content (but the fattier the milk, the tastier the result will be);
• 2 eggs;
• 3 tablespoons of flour (no heaps).

Timing: 10–15 minutes.
Difficulty: easy recipe.

Cooking method

• In order to prepare the classic custard for Napoleon, you need to take a whisk, beat the eggs into a saucepan or stewpan, and then grind them with sugar and flour.
• Pour in milk. The best option is to add it one spoon at a time. However, if you don’t have time, add it in two or three additions and change the whisk to a mixer. Your main task is to break up all the lumps and create the most homogeneous substance.
• Place the saucepan on heat (medium or slightly below medium) and bring to a boil. There is no need to leave the stove - stir so that your delicious cream does not burn.
• Immediately remove the pan from the stove and place it in a secluded corner to cool. You can place a plate of butter on top of the saucepan, this will soften it faster. But be careful: it should not melt!
• Beat the cooled cream, adding a spoonful of butter. When all the oil and cream have entered, and the latter becomes like an airy cloud, the cream is ready.

Variant with nuts

Prepare the ingredients

• 1 glass of sugar (without a grain);
• 1 egg;
• 1.5 tablespoons flour;
• 1 glass of milk (it is important that it is not sour);
• vanilla sugar (about a level teaspoon - however, this is an optional component);
• 2 tablespoons of nuts (for example, walnuts);
• butter – 300 g.

Timing: 20 minutes.
Difficulty: easy recipe.

Cooking method

1. Beat the egg and sugar into a white foam.
2. Add flour, milk and vanilla.
3. Heat the mixture over medium heat. Important! There is no need to bring it to a boil. As soon as the mixture begins to boil, this is a signal that it is time to remove it.
4. Lightly toast the nuts in a frying pan (this is not necessary, but the toasted nuts will greatly enhance the aroma of the cake).
5. Chop the nuts. This can be done with a blender (even an immersion blender - the main thing is to choose a deep bowl).
6. Meanwhile, the custard mixture has cooled. All that remains is to add butter (softened to room temperature), as well as nuts. Beat everything with a blender... Done! By the way, you can take three times more nuts than the recipe calls for - this way you can also make a beautiful nut topping on top of Napoleon.

Option with condensed milk

Prepare the ingredients

• 1 glass of milk;
• 2 teaspoons sugar;
• 2 teaspoons flour (no heaps);
• condensed milk – 200 g (the thicker it is, the better);
• butter – 100 g (room temperature);
• vanilla - on the tip of a knife.

Timing: about 10 minutes.
Difficulty: easy recipe.

Cooking method

Vanilla-cream option

Prepare the ingredients

• milk – 500 ml;
• sugar – 180 g (that is, about 3/4 of a faceted glass);
• 1 teaspoon vanilla sugar;
• 3 yolks (they can be replaced with two whole eggs);
• starch – 3 level tablespoons (it can be replaced with flour);
• butter – 50 g (softened);
• 35% cream – 150 ml.

Timing: 25 minutes + 5 hours.
Difficulty: Medium difficulty recipe.

Cooking method

1. Boil milk with half the regular and vanilla sugar.
2. Cool, add the remaining sugar mixed with starch. Important! It is better to use corn starch rather than potato starch, plus sift it thoroughly. After this manipulation, the cream will turn out not only tasty, but also beautiful, that is, without lumps.
3. Bring the milk to a boil again. Let it cook for about two minutes (however, if you don’t have starch in your kitchen and you included flour in your recipe, remove the pan from the heat immediately after “boiling” bubbles appear).
4. Add a piece of butter and beat the cream.
5. Cover the top of the pan with cling film (so that it completely rests on the cream - this way you will protect it from the appearance of a dense crust). Let the cream cool, and then put it in the refrigerator for 4 hours - however, you can keep it cold for longer, this will not spoil the recipe.
6. Whip the cream until foamy (it should be fresh from the refrigerator).
7. Mix the cream with the cream, beat again... Finally ready!

Congratulations: now you have more than one cream recipe at your disposal, so you can make a new delicious Napoleon every time.

The version with condensed milk will especially appeal to those with a sweet tooth, the simplified version of the cream will appeal to all busy housewives, and the version with nuts will appeal to lovers of everything new (you must admit, it’s not often that this famous cake is supplemented with walnuts).

Good luck in the kitchen! And let the guests eat all the cakes down to the crumbs, and then strictly demand that the recipe be rewritten for them!

Step-by-step recipes for making cream for the Napoleon cake: classic custard, without eggs in fifteen minutes, with condensed milk and butter, chocolate, with ice cream “Plombir”, lemon cream

2018-04-06 Irina Naumova

Grade
recipe

2153

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

18 gr.

Carbohydrates

26 gr.

283 kcal.

Option 1: Classic recipe for cream for Napoleon cake

Traditionally, for the Napoleon cake, custard is prepared from premium flour, full-fat milk, butter more than 70%, and sugar. Some housewives add vanillin to the classic cream, but this is already one of the improvisations. We will prepare several types of delicious cream for this wonderful dessert. You can choose the classics if you are cooking for the first time, and for more experienced housewives, various improvisations and combinations are offered.

Ingredients:

• four tablespoons of wheat flour;
• four chicken eggs;
• liter of fat milk;
• five hundred grams of granulated sugar;
• five hundred grams of oil drained at least 70%.

Step-by-step recipe for cream for Napoleon cake

For the convenience of preparing the cream, we will use kitchen appliances. Break all the eggs into a bowl, add the sifted flour to them and beat thoroughly with a blender.

Pour milk into a saucepan, bring it almost to a boil and add all the sugar. While stirring the mixture, dissolve all granulated sugar crystals.

Sweet milk should be on low heat. Pour the egg-flour mixture into it, whisking constantly.

Simmer the mixture until thick, without ceasing to knead. And then remove from heat and let cool until barely warm.

Soften the butter while the thick mixture cools. Remove from the refrigerator and keep in a warm place.

Transfer it to a saucepan and add the cooled cream in a thin stream. At the same time, we punch the mass with a blender with a whipping attachment.

When the mass becomes homogeneous, at low speeds we bring the cream to a fluffy mass. If the cream is still warm, it needs to be cooled completely.

So, everything is ready, now you can start shaping the cake and greasing the cake layers.

Option 2: Quick recipe for cream for Napoleon cake

Let's prepare the cream in a quarter of an hour. This time we will do without chicken eggs. This amount of cream should be enough to soak one cake. During cooking we will need a mixer, a whisk and a saucepan.

Ingredients:

• five hundred ml of milk;
• three tbsp flour;
• one hundred grams of oil drain;
• one hundred and sixty grams of granulated sugar.

How to quickly prepare cream for Napoleon cake

Take a pan with a thick bottom. Pour milk into it and add the specified amount of flour and stir with a whisk until all lumps dissolve.

Place the pan on the fire and bring to a boil, constantly stirring the milk and flour mixture.

When the mixture begins to thicken, our movements become more intense - the whisk does not stop.

As soon as bubbling bubbles appear on the surface, remove the pan from the heat and cool slightly.

Place soft butter in a bowl, add sugar and stir with a spoon until smooth.

Transfer the cooled mass to the sweet soft butter and beat with a mixer until smooth.

When the mixture becomes fluffy, without lumps and sugar crystals, the cake cream is ready!

Note: This cream is universal, it can be used for various baked goods, for example, eclairs, cakes and muffins.

Option 3: Cream for Napoleon cake with condensed milk and butter

Condensed milk is ideal for making cream. Since it is already sweet, there is no need to add granulated sugar. Butter will make the cream richer and give it a dense texture - the cream will not only saturate the cakes, but will also serve as a full-fledged layer for the cake.

Ingredients:

• a jar of condensed milk made from natural milk - approximately 250-280 g;
• ten grams of oil drain 73%;
• half a glass of milk;
• two to three tablespoons of flour.

Step by step recipe

Remove the butter from the refrigerator and leave it in the kitchen for half an hour to an hour until it softens. Place it in a saucepan, add condensed milk and stir until smooth.

For convenience, use a mixer or blender.

Place the container on low heat and add milk. By the way, it can be of any fat content. Although farm milk is best for cream.

While our mixture is heating up, we are constantly stirring it. Add flour a little at a time, mixing the mixture.

When you have used all the flour, stir a little and turn off the heat. Wait for the cream to cool completely and beat a little.

Use the cooled and whipped cream to soak the skin.

Option 4: Chocolate cream for Napoleon cake

Chocolate cream perfectly complements any dessert. In addition, if the cakes were prepared classic without cocoa and chocolate, then you will get a beautiful contrast from light layers of dough and dark cream. And when everything is soaked, you will get a very tasty, soft, melt-in-your-mouth cake.

Ingredients:

• two tbsp flour;
• a quarter liter of fat milk of at least 3.2%;
• three hundred grams of sugar;
• two tbsp cocoa.

How to cook

We use only high-quality butter, do not buy spreads, do not replace it with margarine - we need tasty and proper cream.

Soften it at room temperature and transfer it to a saucepan.

Pour all the sugar into a container with soft butter and grind into a homogeneous mass. Then put it on the lowest heat on the stove.

Pour in all the milk and start stirring, first until smooth, then to keep hot. Do not boil the mass, otherwise the time will not work out.

Pour flour in portions, continuing to work with a spoon or whisk. Then add cocoa a teaspoon at a time and stir.

Let the cream cool completely and beat it with a blender. You can even place it in the refrigerator before whisking.

Option 5: Cream for “Napoleon” cake with “Ice cream” ice cream

Ice cream perfectly diversifies the usual classic cake cream. It is not expensive, you can easily buy it in any store. Try making custard with ice cream, you will be pleasantly surprised.

Ingredients:

• six hundred grams of ice cream “Plombir”;
• three large eggs;
• one and a half cups of sugar;
• four glasses of milk;
• four hundred grams of oil drain;
• vanillin optional.

Step by step recipe

Butter and ice cream need to be softened naturally. Leave at room temperature or in a warm place.

Break the eggs into a bowl, beat until fluffy and add sugar. Beat again until fluffy.

Heat the milk in a saucepan over low heat. It is important that it does not boil, but becomes slightly more than warm.

Place butter and ice cream in warm milk and melt, stirring constantly with a whisk.

Pour the whipped sweet egg mixture into the warm, but not hot, mixture. Add in a thin stream, stirring with a whisk or spoon.

Now you can add a couple of pinches of vanillin to your taste, and then pour the flour through a sieve. Now you need to actively stir everything to quickly dissolve all the lumps.

Remove from heat and let the mixture cool, and then beat until fluffy - the cream is ready.

Option 6: Lemon cream for Napoleon cake

This cream adds a slight sourness to the dessert, refreshes and will pleasantly surprise your family. It's very easy and quick to prepare.

Ingredients:

• two hundred grams of oil drained at least 70%;
• a quarter liter of full-fat milk;
• two hundred grams of sugar;
• one lemon;
• three tablespoons flour for thickening.

How to cook

We take the butter out of the refrigerator, put it in a saucepan and leave it in the kitchen for an hour and a half to two - let it soften.

Wash the lemon thoroughly and remove the zest using a fine grater. Squeeze out the juice - we will add it to taste

Pour sugar into butter, add zest and pour lemon juice. The more juice you pour, the stronger the sourness will be felt.

Stir everything until smooth.

Heat the milk until warm and pour into the mixture. Mix everything well and place on low heat.

To prevent the cream from curdling due to lemon juice, you need to constantly and intensively knead with a spoon or whisk.

Don't let it boil, just keep it hot.

Pour in the flour in small portions, while kneading the cream and looking at the consistency. If it has already thickened, the lumps have dissolved, and there is still flour left, do not add more. Remove from heat and let cool completely. Then put it in the refrigerator for half an hour.

Before using the cream, remove from the refrigerator and beat.

The recipe for cream for Napoleon is presented in two types: custard and with condensed milk. The second is the simplest, I cook it more often than others and with great pleasure.

Two recipes for the best cream for Napoleon

The two types of cream that we will now prepare can be used not only for Napoleon. They are great for waffle rolls, tartlets, eclairs, they can be used to coat pancakes, pancakes, cookies, and buns.

But this cream is not very suitable for decorating cakes and pastries. Yes, it is not intended for this. Its main task is to soak the cakes and give the cake sweetness and tenderness. And he does a great job with this!

My favorite cream with condensed milk is made from just two ingredients. But the prerequisites are their highest qualities. Butter should be natural and have a fat content of 72.5-82%. Condensed milk should not contain vegetable fats. It should be made with whole milk with natural sugar.

Unfortunately, nowadays, reading the ingredients of products has become an integral responsibility of those who value their health. Nobody paid attention to this before. GOST was strictly observed and all favorite products had the same composition and taste. And God forbid, even a drop of vegetable fat is found in the same condensed milk. This was strictly monitored, and the culprits were sent to the dock.

Now... But what can I say, you yourself know. And for those who don’t know, I advise you to read the article. Perhaps you will learn a lot of interesting things and be very surprised.

How to distinguish natural condensed milk from a fake?

• Condensed milk must contain normalized cow's milk and natural sugar.
• When vegetable fats and sweeteners are added, the quality and taste of the product deteriorate significantly.
• The color of condensed milk also changes. Bright white, with a slightly creamy tint, it becomes dull, unsightly and gray.
• Natural condensed milk should be sugary-sweet, have a uniform consistency and a pronounced taste of pasteurized cow's milk.
• Real condensed milk should not be runny and drip from a spoon. It should be thick, viscous, stick to the spoon and slowly slide off it.
• Its shelf life in cans is 1 year. And, if condensed milk is in plastic packaging, then the shelf life is reduced to 3 months. At the same time, the storage temperature should not exceed +10 o C.
• If, when opening a can, you find that the condensed milk has become candied, then you have a product with an expired expiration date.

Custard recipe for Napoleon cake

Having decided to bake a Napoleon cake, many people ask the question: “What kind of layer should I prepare for it?”

The fact is that there may be several options here. There is no doubt that custard without oil is best, because it is tasty and does not harm the figure.

The ingredients you need can be found in any kitchen. Interestingly, original ingredients are sometimes added to cake cream to improve the taste and make it original.

General principles

The cream almost always contains whole milk, and the higher its fat content, the better.

For sweetness, add granulated sugar, molasses or honey, it all depends on your preferences.

Instead of sugar, you can use condensed milk or powdered sugar.

The role of a thickener for the cream is played by one of the following components: wheat flour, starch, yolks, melted chocolate.

Choose one of them or combine them, the result promises to be wonderful.

The products must be mixed in a certain sequence and brewed at high temperature. Sometimes they build a water bath for this, but then you won’t be able to quickly achieve the desired result.

Housewives mostly resort to another method, brewing the mixture over low heat.

The cake cream is considered ready when bubbles appear on its surface and it begins to thicken little by little.

After cooling, the mass will become even denser, so take this factor into account when holding a saucepan of cream on the stove.

Vanilla Sugar Custard Recipe

The custard mixture without oil is suitable for layering cakes and filling eclairs. It can also be served as a stand-alone dessert, you just need to work on the decoration.

Yolks and wheat flour act as a thickener; this is enough to obtain a dense, homogeneous mass.

Ingredients: milk – 0.5 l; 2 tbsp. spoons of white flour; 4 yolks; one glass of sugar; a pinch of vanilla.

Progress:

1. Carefully separate the yolks and place them in a saucepan with thick walls.
2. Mix flour with sugar and add to the yolks. Mash the mixture thoroughly; there should be no lumps in it.
3. Pour in the milk in a stream, stirring constantly with a whisk.
4. Place the dishes on low heat and begin to heat the mass, stirring it all the time.
5. At the end of the brewing process, when the cream has already become thick, add vanilla and set the bowl on a stand.
6. To ensure that the custard without oil cools evenly and does not become covered with a film, stir it continuously with a spoon.
7. When the mass becomes warm, beat it with a mixer, this will give it a delicate and airy consistency.

Classic chocolate custard recipe

For a rich taste, use dark chocolate with at least 70% cocoa content. This ingredient is used by confectioners to change the taste; in addition, chocolate perfectly thickens the creamy mass.

Take:

80 sh dark chocolate; milk –0.6 l; a couple of yolks; one and a half glasses of sugar; 2 large spoons of flour (without a slide).

Preparation of cream step by step:

1. First, mix flour and granulated sugar in a saucepan.
2. Add the yolks and use a spatula to mash the mixture until smooth.
3. Gradually pour in cold milk, stir again and place the dishes on low heat.
4. Cook the mixture for a few minutes while stirring continuously until it thickens.
5. At the end of the process, pour the chopped chocolate into the saucepan.
6. Stir the classic custard after removing it from the heat, achieving complete homogeneity. The chocolate pieces should be completely dispersed in the hot mixture.

Before layering the cakes, cool the cream to the temperature of fresh milk. It is not recommended to put it in the refrigerator, otherwise you will get a thick chocolate paste that is difficult to apply to the surface of the cakes.

Custard recipe with starch

Using starch will help make your cream more delicate. Ideally, you have corn starch rather than potato starch.

But this point is not fundamental; use the products you have.

So, you will need:

three yolks; milk – 0.5 liters; 0.2 kg granulated sugar; 3 tbsp. spoons of starch; vanilla or vanilla sugar - to taste.

Cooking steps:

1. In cold milk (you need to take one glass), dilute all the starch specified in the recipe.
2. Place the yolks and sugar in a bowl intended for brewing cream and grind until smooth.
3. Pour in the rest of the milk, stir, and place the dish on the stove.
4. Cook the mixture until it boils, then pour in the diluted starch.
5. Constantly stirring the contents of the saucepan until it thickens.
6. Remove the dishes from the heat, add vanilla sugar.

Before use, the cream should be slightly cooled and whisked until fluffy.

Custard with condensed milk

The layer for the cake can be not only without butter, but also without milk and granulated sugar. The taste remains consistently excellent, the main thing is to have one ingredient at your disposal - condensed milk.

You will need: one and a half tbsp. spoons of flour; can of condensed milk; 1 yolk; vanilla and 200 ml water.

Step-by-step preparation:

1. Grind the yolk with flour.
2. Pour in the condensed milk and mash the mixture with a spatula.
3. Dilute the mixture with cool water and place on the stove.
4. Cook until it thickens, and at the end add flavoring - vanilla sugar.

The finished custard for Napoleon requires cooling, only after which it can be applied to the cakes. If desired, you can beat the layer with a mixer, this will make it airier and more tender.

Chocolate cream with cocoa, but without butter

If you have cocoa powder instead of dark chocolate, I suggest making a delicious filling for eclairs or a layer for Napoleon or other cake.

Keep in mind that the quality of the cream directly depends on the quality of the ingredients, including cocoa.

This powder must be without additives and intended for the preparation of confectionery products.

Product list: 1 glass of sugar; 4 yolks; 30 g cocoa; 2 tbsp. spoons of wheat flour; milk - 2 glasses.

Preparation:

1. Mix sifted cocoa and flour.
2. Add sugar and dilute with a small amount of cold milk. You should end up with a mass of moderate thickness, similar to chocolate spread.
3. It's time to add the yolks; add them one at a time, stirring the mass with a spatula each time.
4. Pour in the remaining milk and place the mixture on low heat.
5. Brew it with continuous stirring so that no lumps form.
6. Remove the dishes from the heat, add vanilla sugar. After cooling, the Napoleon cream is ready for use.

Custard cream with bananas

By adding pieces of bananas or other fruits to the mixture, you will get a delicious dessert. Before you serve it, think about a beautiful presentation.

Be sure to spoon the custard into clear glass bowls and sprinkle with chocolate chips and crushed nuts.

To make a treat, stock up on the necessary products:

milk – 0.4 l; two tablespoons of white flour; three bananas; four tablespoons of granulated sugar; a pinch of cardamom; two raw yolks and a bag of vanilla sugar.

Step-by-step preparation:

1. Pour half the liquid into a saucepan, add sugar and place on the stove.
2. Grind the yolks with ground cardamom, vanilla sugar and flour. Dilute the resulting mixture with cold milk.
3. Place bananas, cut into pieces of arbitrary size, into a blender bowl. Prepare a homogeneous puree and set aside for a while. To ensure that the banana mass is homogeneous and aromatic, buy ripe fruits without any signs of spoilage.
4. Pour the mashed yolks into the boiled sweet milk. Heat the mixture over low heat until it thickens.
5. Lastly, add the banana puree to the custard.

When the mass has cooled, beat it with a mixer, then place it in bowls and decorate.

Custard cream with condensed milk - second preparation option

Butter will add calories to any dessert. To make the treat lighter, exclude butter from the list of products.

Believe me, even without it you will be able to prepare a delicious treat for tea.

For example, eclairs (choux pastries). First prepare the ingredients:

one yolk; milk - half a liter; a can of condensed milk (380 g); 2 tbsp. spoons of starch; a teaspoon of vanilla sugar.

Step-by-step preparation:

1. Dissolve starch in ¼ cup of cold milk.
2. In a saucepan, combine condensed milk and the rest of the milk. Pour in the starch liquid and stir.
3. Grind the yolk with vanilla sugar and add to the other ingredients.
4. Place the dishes over low heat and cook the mixture until it thickens.
5. To add freshness to the cream, I recommend adding strawberry or pineapple puree to it. You can mix in pieces of bananas, oranges, in a word, those fruits that you love most.
6. Just in case, here is a list of ingredients for eclairs: 1 glass of water; the same amount of wheat flour; 4 eggs; ½ stick of butter; a pinch of salt.
7. On the stove, boil water mixed with oil and salt. Add flour and stir the mixture vigorously with a spatula until smooth. When the custard mixture has cooled slightly, beat in the eggs one at a time.
8. Transfer the dough into a pastry bag and squeeze sticks 5-6 cm long onto a baking sheet. Eclairs are baked at a temperature of 210 degrees until golden brown. Never open the oven door!

Lenten custard

Vegetarians should not refuse delicious desserts, because they do not require eggs, milk or butter to prepare them.

As you can see, all animal products are excluded, and the list includes:

50 g wheat flour; a pinch of vanilla; 250 ml purified water; a glass of granulated sugar.

Progress:

1. Fry the flour in a dry frying pan until it turns golden brown.
2. In a separate bowl, dissolve sugar in warm water, add vanilla.
3. Mix flour and sweet water and place on the stove.
4. Cook the mixture, stirring it constantly, otherwise lumps will form or it will burn.

You can brew this cake cream in a water bath, but you will spend much more time.

• If the recipe calls for milk and you don’t have it, you can find a way out and use diluted cream of any fat content. Condensed milk will also come in handy; it needs to be mixed with water in a ratio of 1:4.
• When brewing cream for a cake, it is important to prevent the formation of lumps. I recommend constantly stirring the mixture with a spatula or whisking.
• If, however, the mass turns out to be heterogeneous, it will be easy to correct the situation. Rub it through a sieve or process it with a blender.
• If the custard mixture is not as thick as you would like, add flour to it. But not in dry form, but in diluted form. Take another spoonful of flour, mix with 3-4 spoons of milk, and pour into the saucepan with continuous stirring.

My video recipe