What to prepare a cream for "Napoleon"? The recipe for a note

Despite the variety of sweet products in supermarkets, we still look for new recipes for self-preparation of delicious desserts. After all, nothing can compare with a homemade cake or a delicious pudding made by experienced hands. So, for example, everyone's favorite cake is "Napoleon" - a classic delicacy, which is liked by both small and large.

However many mistresses do not know about what to use a cream for "Napoleon". The recipe will be described in today's article (and not even one). First we prepare the cake. Many culinary books say that this pastry is created exclusively from a puff pastry, you can refute this statement by preparing a tasty and friable dough in another way.

A new way of preparing a test for "Napoleon". The recipe for cream № 1

For the cakes you need :

• 200 grams of butter;
• egg;
• Sour cream (50 g);
• Granulated sugar (to taste);
• A little salt;
• Flour (500 g).

We cut the butter with sifted flour (you can use a grater) until the crumb is formed. We make a semblance of the volcano crater in the center of the mass and pour in the egg, beaten with sugar, sour cream and salt. We knead the dough, if necessary, pour the flour. We divide the mass into pellets by the number of cakes and leave it in the refrigerator for 2 hours.

During this time we will make a custard for "Napoleon". The recipe is simple, only it is necessary to adhere to all the rules to make it dense and homogeneous.

Components :

• Sugar (100 g);
• Milk (500 ml);
• Vanillin (1 g);
• Butter (200 g);
• Sifted flour (20 g).

Take about 100 ml of milk and thoroughly rub flour into it. The rest of the milk we put on the fire and let it boil, then add vanillin with sugar. We reduce the heat and, without stopping stirring, pour in a very thin trickle a mixture of flour and milk. The mass is constantly mixed until it receives the consistency of sour cream.

When the mass cools down, beat it in a blender with softened butter. Here's how to make a cream for "Napoleon" without unnecessary troubles and costs. Chilled dough rolled and sent to the oven. Each cake is smeared with a custard sweet mass and we give the cake 4 hours to infuse.

Creamy cream for "Napoleon": recipe for cooking the second

Products :

• Powdered sugar (100 g);
• Boiled water (50 ml);
• Gelatin (15 g);
• 33% cream (500 ml).

Soak gelatin in cold water before swelling, then send it to the microwave for half a minute, so that all the grains are dissolved (you can not boil).

Chilled cream whisk in a thick mass, then in small portions add powder and warm gelatin (without stopping whisking). We bring the mass to a homogeneous, fluffy consistency. It turns out an exquisite and very gentle cream for the cake "Napoleon". The recipe is quite simple. The cream can be frozen - and you get homemade ice cream. And you can use it as a dessert, sprinkled with chocolate on top or watered with honey.

Easy yoghurt cream for "Napoleon", recipe for the third

Composition :

• Cream or sour cream (300 g);
• Classic yoghurt (500 g);
• Fruit liqueur (20 ml);
• Gelatin (15 g);
• Water (50 g);
• Lemon juice (5 g).

We dissolve gelatin (the method described above) and gently pour into yogurt - whisk with a blender. Mix the ready mixture with whipped cream and liqueur, add the lemon juice and work a little more blender. We cool the resulting cream and lubricate them with cakes. Light, airy and low-calorie dessert - you lick your fingers! He will soak the cake and make it even tastier and juicier.