Cream for cake 'Napoleon'

Prepare a homemade cake "Napoleon" for a skilled housewife is not a problem, he is still a recognized favorite among the confectionery. This is not only a favorite, but also an almost traditional dish, which in many houses becomes periodically the main decoration of the festive table.

Cream for the cake "Napoleon" - this is the most delicious ingredient, because it is he who makes the dough, which in itself does not have a pronounced taste, gentle and incomparable. And what is most surprising, in the recipe for this delicacy, the simpler it is, the more delicious the cake. Only all this is not just! We must ensure that the cream for the cake "Napoleon" was made from the freshest of the best quality products. This will get the desired taste and unsurpassed flavor of dessert.

There is a cream for the cake "Napoleon" with the addition of only some yolks. He is very special, and there is a custard for the cake in French, which is more difficult to prepare. I like the simplest recipe, which has been tested for years and has been pleasing loved ones for many years.

So, we begin to cook it: we take one chicken egg (preferably homemade), 1 tbsp. A spoonful of flour and starch, 0.5 liters of milk or milk of large fat content and softened butter, sugar.

We begin by mixing the egg, sugar, flour and, of course, starch. In the mixture carefully, in small portions, add milk, make sure that the mass was homogeneous. At the same time we grind all the components very vigorously. Each stage of preparation is very important, it requires attention and skill, which will work through time. Cream for the cake "Napoleon" will be special if you prepare it with a great mood.

We continue further. We set the mixture on the fire and warm it up, waiting for the first bubbles to appear. At this moment, we reduce the fire to a minimum and immediately remove the saucepan from the plate. For half an hour, we forget about her, doing other things. Our future cream is well brewed and a little cold. Now it's butter. It emphasizes the natural note of milk and will give an unusual softness to the cream, it is from its presence that the cream will melt in the mouth. Do not forget to put in the classic vanilla sugar at the end .

It's so simple, but how delicious!

Try another recipe that uses a cream for Napoleon with condensed milk, it is also extremely simple, but when you hear the mention of these two products: condensed milk and puff pastry, you expect something extraordinary.

We take 200 g of fresh butter, vanillin and unsurpassed zest of the first lemon. Butter is grinded, we send the zest to it, it will give a fragrance and a contrasting sourness to our cream. And, of course, add condensed milk. We beat the sweet yummy and smear our cake.

Napoleon cream with condensed milk is quick to prepare, but in this recipe for quality, speed does not affect, but rather the reverse. They love each other's condensed milk and puff pastry, and we like to eat sweet dessert "Napoleon"!

The cream for the mead is also represented by many options, but I always cook it only from sour cream, it permeates the cake to the ground, making it melting in the mouth. If even the cakes have turned out different than we wanted, and maybe they are harsh in taste, do not worry - the sour cream will fix it.

Take cold sour cream 0.5 kg of 20% fat and 1 glass of sugar, mix in a bowl, then beat with a mixer. Do not forget, in the cream for the honey comes vanilla sugar. Such a combination is impeccable, and our mediator turns out to be easy. Do not regret and with all your heart smeared cakes cream, because this is the cake that loves the abundance of cream.

Do not forget to decorate the culinary masterpiece from the top, plaiting all over with the same cream, nuts and prunes, but at the same time, let small stains from the cream on the cake remain. From this medovik will look like a cake from a Christmas tale.