There are many recipes for the preparation of an air-crunchy cake "Napoleon". Its taste depends on the most important filler of its filler - cream, to prepare which can be both based on eggs and oil-based. Let's and we will understand what kind of custard cream for Napoleon is better to choose that it remains the gentle, crisp and the most sophisticated.
Custard based on milk and flour classic
To prepare this filling, we will need such components:
- 500 ml of milk;
- 4 egg yolks;
- 200 gr. Sahara;
- a little vanilla;
- 50 gr. flour.
Preparation is simple and will not take much time: bring to boiling milk and pour into it slowly (constantly stirring) a mixture of gripped with sugar, flour and yolk vanilla prepared with sugar, flour and vanilla. Step all on a small fire, while the cream does not acquire the desired lush.
Custard based on milk and butter
Cream prepared with the addition of butter will be more delicate, lush and perfectly retaining.
Ingredients:
- 300-400 gr. butter;
- 3.5 glasses of milk;
- 2 tbsp. l. flour;
- 3 eggs;
- 2 glasses of sugar;
- vanilla to taste.
Our actions:
- Mix and mix well to obtain a homogeneous mixture of sugar, flour, eggs and 0.5 glasses of milk.
- In another dish, bring 3 cups of milk to boiling.
- Thin teen pour into the boiled milk prepared on the eve of the mixture.
- Boil, constantly stirring, until the mass starts thick. After - remove the cream to the cold so that it cooled well.
- When the cream cools down - add the caustic oil that the creamy oil.
- Pretty sweat the resulting mixture.
Custard cream based on condensed milk for "Napoleon"
The taste of such a cream will be saturated, fragrant and pleasant.
You will need:
- 250 ml of milk;
- 150-200 gr. Sahara;
- 3 tbsp. l. flour;
- 50 gr. butter;
- 100-150 gr. (half jar) condensed milk;
- vanilla sugar.
Cooking method:
- Mix milk, sugar and flour thoroughly. Heat the mixture on slow heat until sugar is melted.
- Enjoy the semi-finished product.
- When the workpiece coolshes - pour the condensed milk and add the capened butter.
- Watch the cream to obtain a homogeneous mass.
Custard chocolate cream for "Napoleon"
The set of products is almost similar to the previous billets, the only difference is chocolate. So, you will need:
- 100 gr. any chocolate;
- 250 ml of milk;
- 2 eggs;
- 50 gr. butter;
- 2 tbsp. l. flour;
- vanilla.
Cooking:
- With the help of a mixer or manually mix the eggs, flour, milk, sugar and vanilla.
- Grind chocolate and mix it with an egg-milk mixture.
- Put the entire billet on the slow fire and, constantly stirring, bring to a boil (but do not boil).
- Allowed to cool the resulting cream, and after - add the caught creamy oil and take care of everything, until the mass becomes air.
For the impregnation of the corte of the Napoleon cake, it is possible to use not only custard, but also on the basis of condensed milk or sour cream. But the experience of many owners proves the fact that custard, though it has insufficient moisture, will still be the best solution for the "cut" of this dish, as it gives it a gentle and crisp taste.
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