Classic cream of Napoleon: a recipe for custard with condensed milk

Sometimes we want to treat yourself to a homemade dessert, especially if you planned a family celebration. Classics such cases became flaky Napoleon cake. Cook it not easy, have to spend a lot of time. The dessert turned out tasty, you need to clearly follow the recipe on baking cakes and stuffing. Classic cream Napoleon is a great option for connecting the layers of the cake. Today you can find various recipes for making it. Selecting the appropriate method, you will enjoy the wonderful taste of traditional sweets.

How to make classic cream cake Napoleon

Modern cuisine has several recipes like this stuffing. Each option brings a taste of dessert new shades. To find the perfect filler for Napoleon, it is best to try several ways of its creation. To ensure ease of preparation by using condensed milk, delicate flavour is obtained by adding cream or sour cream, and nuts, incorporated into a cream base to bring some piquancy.

To create a Napoleon cake with custard, you can take the easy route – use puff pastry, store-bought. Cook it yourself is more complicated. Recipes with photos can be found on the Internet. Recommendations will help make your cakes a true masterpiece that will appeal to any guest. Classic custard cream Napoleon – the main condition to get a good taste of dessert.

From flour, milk and eggs

This recipe of cream of Napoleon will require the following products:

  • milk – 1 liter;
  • sugar – 300 g;
  • butter – 250 g;
  • chicken eggs – 3 PCs.;
  • flour – 3 tbsp;
  • vanilla sugar – 1 package.


  1. For mixing the components first you need to find the right utensils. Suitable option – a saucepan with a thick bottom. Volume of container must be not less than 1.5 liters that when mixing the cream doesn’t splash.
  2. In a saucepan place the flour and sugar that you need to mix. In the resulting mass, beat the eggs, add vanilla sugar, stir so that no lumps appear.
  3. In the resulting basis for the cream, pour in the milk, continuing to stir to obtain a homogeneous mass.
  4. The mixture boil on the fire a small force, constantly stirring. Pay close attention to the flour: you need to avoid Sizzling.
  5. The boiling process should continue until the surface you will not see the characteristic bubbles.
  6. Ready Foundation cool by placing the pan in larger container of cold water. Do not forget to periodically stir a lot.
  7. After cooling the cream mixture, add the oil, which need to soften. Stir until complete dissolution of the ingredient.

With condensed milk and butter


  • butter – 200 g;
  • condensed milk – 200 g;
  • walnuts – 1 tbsp.;
  • vanilla sugar – 1 package.


  1. The butter must be soften and whisk until the mixture is smooth. It is better to use a mixer.
  2. Gradually the condensed milk (2-3 tablespoons) add the butter, continuing whipping.
  3. Received a cream base heat slightly on low heat. Heated a lot whisk again.
  4. Walnuts need to chop and add to the finished base while whisking.
  5. Pour the vanilla sugar, stir well.

With cream

Cream for cake without butter is made from these ingredients:

  • milk – 0.5 l;
  • egg yolks – 3 PCs.;
  • sugar – 170 g;
  • vanilla sugar – 30 g;
  • cream – 150 ml.


  1. Heat the milk until boiling, then leave to cool.
  2. The yolks and set aside, whisk egg yolks with sugar until then, until a lush, creamy mass.
  3. Without stopping the process of churning, add the eggs to the milk.
  4. The resulting mass is put on the fire of medium strength, and simmer until it thickens.
  5. Boiled the cream, remove from heat, cover with cling film and let it cool.
  6. Whip the cream to start the formation of the peak, mix them with a spoon to the total mass.
  7. The resulting filling, place in the fridge.

Step by step recipe custard without eggs


  • milk – 3 liters;
  • sugar – 4 tbsp.;
  • vanilla sugar – 2 packs;
  • flour – 12 tbsp;
  • butter – 400 g

How to prepare:

  1. Take 2 liters of milk, bring it to boil. Add to the liquid the sugars.
  2. In a separate bowl mix the unclaimed liter of milk with the flour. The resulting substance must be introduced gradually into the heated milk with sugar. This should be done, constantly stirring, otherwise it may form lumps.
  3. Wait until the mixture starts boiling. With the appearance of a few bubbles on the surface, turn off the stove.
  4. Leave the filling to cool. Consistency it will resemble a thick porridge.
  5. When the mixture has cooled completely, add the butter, which must be pre-softening, whisk everything together to make custard butter cream.

Video: classic recipe of custard cream Napoleon

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