Главная » Cooking » Napoleon custard cake, step by step recipe with photos

Napoleon custard cake, step by step recipe with photos

  • sugar — 1 cup
  • butter — 20 g
  • milk — 2 glasses
  • egg — 1 pc.
  • sifted flour — 2 tbsp. l with riding
  • butter — 200 g
  • salt — 1 pinch
  • water — 0.5 cups
  • sifted flour — 2 glasses

To make it easier to chop the butter with flour, the oil should be cooled very much.

In cookbooks, magazines, blogs and on sites of varying degrees of reliability, there are many.

Cake Napoleon leads its history from such a depth of centuries that its beginning is completely lost. Obviously.

Easy recipe, everything worked out quickly, without surprises. Dough in butter is a plus, the cream is light and its sweetness is combined with unsweetened cake layers.

Thanks to the author for the recipe without problems.

It is not necessary to LIE, it is necessary LISER.

Hello! I want to say that this is not a recipe "Napoleon", and the recipe of cookies, because our favorite cake is not like that !!

Only margarine should be put in the dough, not butter !! If you lay down the butter, as indicated here, then the cakes are not layered, but get like cookies!

And the cream for this recipe is just sweet, not even custard. and in a good cream of the cake, you need to whip the butter and pour the boiled milk + flour mixture there.

According to this recipe, the cake turned out, but this is not our favorite cake!

In general, I am 15, I cooked it myself, with the advice of my mother, it turned out beautifully, I still do not know how tasty.

Everything is simple and great!

Very simple and tasty. divided into 8 parts, it turned out not a big, pretty cake. Korzhi and without cream are very tasty. THANK YOU

Very tasty cake! I would just make more cakes.

For the first time Napoleon cooked this recipe — Nothing complicated and very tasty!

Very simple and tasty, my husband is delighted, and I still have that gourmet and sweet tooth, and I am far from an ass in cooking. And yet, I did it the first time, and I also make cream for this biscuit recipe. Thank you very much for the recipe.

not a wet cake. (((((korhk krihkі, lamki і duuuuuzheeee toni. Cake bіdniy on viglyad, duzhe nizky.

A cream duouzhe malt.

Mozhe more korzhіv potrіbno? chi powder to peveva in tisto dodati?

In general, I have no recipe for questions: in the test 66% of the oil, which makes the cakes crumbly.

Still, butter is better than margarine, although it is more expensive.

You can add 20 g of oil to the cream (there will be a liquid pastry cream), and 200 will be oily, that’s how you like it.

In the old journal of the last century, a similar recipe from Napoleon. But it has 5 cups of flour for 14-16 cakes.

Instead of butter in the dough margarine.

The cream is not 20 grams of oil, but 200.

And there, in my opinion, ochepyatka is terrible (for me) 1/2 of the milk stem. Probably there should be half a liter. I gnawed on this pile of crackers.

Our song is good — start over. Likely, in the following. sometime the cake will come out. Which is not to hide from people.

It’s hard to find that truth.

Thank.

But not quite, I believe in the fidelity of your recipe.

Yesterday they prepared this cake with my mother, one I was afraid not to cope with. But it turned out to be very easy, simple and fast!

I read reviews that the cream is not enough, that it is not tasty. Erunda! Moderately sweet, thick and ideally enough for cakes. Delicious, wonderful cake! Thanks to the author!

Never before did Napoleon cook, she didn’t want any trouble. But that is another matter.

Just in preparation and also very tasty. And the cream. umm This is the perfect custard!

Never before has it been so tasty!

Thank you very much to the author for the wonderful recipe.

Did yesterday with my mother this "miracle"cake.korzhi obtained very thin and tasty.

But cream. Interesting, and the author himself tried his recipe? In the morning, all these thin cakes soaked and stuck together so that the cake was not a layered, but one wet pancake and, moreover, more solid. Here you need butter cream. But not flour custard. Either it is necessary to eat it immediately, until it has been soaked. It’s a pity to spoil the cake and the time spent.

The author is a huge minus !!

I love this cake very much and didn’t dare to cook it, since I’ve heard what a confusion it is ..

But your recipe is just some kind of beauty)) It was a success from the very first attempt.

Thank you so much for a simple, but still very tasty cake!

I love this cake very much and didn’t dare to cook it, since I’ve heard what a confusion it is ..

But your recipe is just some kind of beauty)) It was a success from the very first attempt.

Thank you so much for a simple, but still very tasty cake!

And I added vanillin to the cream.

Dyakuyu for the recipe.

Even worse!

Great recipe for those who love — Napoleon!

I adore him, but the old Napoleon recipes are very long and laborious, I am cheap and quick to prepare.

I live in Bulgaria and it is difficult to surprise Bulgarians with napoleon, but my husband and friends were delighted with this recipe, now this recipe is in my gold frame forever, I will not even change it for another, I prepared it in 1 hour!

Thanks a lot to the author!

Bake Napoleon for the first time, with this recipe it turned out not so difficult. And the main thing was a delicious and easy cake !! I really liked the family, they ate it at once !!)) Thank you very much for a good and simple recipe, I will leave a note for myself))

Once upon a time, I made this cake myself — oh, and for a long time I steamed and baked with it.

She baked it for guests and was very tired, as it takes sooo much time and effort. Then I said to myself that I would never make such a cake anymore (although I love to eat it myself).

10 years have passed and I decided. read your recipe (reminded myself) and made it in 30 minutes. And now I will bake it much more often. And the secret is this: I am now sitting with the second child on maternity leave and time (you know) I have very little baking (and I just love the oven and I actually have it too) So — I made the cream according to the recipe, and puff pastry just I bought it, rolled it into thin cakes (it turned out 4 pieces, since it was 4 in a pack), baked it in the oven for 5 minutes — everything, everyone cut it in half — it turned out 8 and everything was smeared — put it into a cake.

Simple, cheap and yummy.

And most importantly — very quickly.

Once upon a time, I made this cake myself — oh, and for a long time I steamed and baked with it.

She baked it for guests and was very tired, as it takes sooo much time and effort. Then I said to myself that I would never make such a cake anymore (although I love to eat it myself).

10 years have passed and I decided. read your recipe (reminded myself) and made it in 30 minutes. And now I will bake it much more often. And the secret is this: I am now sitting with the second child on maternity leave and time (you know) I have very little baking (and I just love the oven and I actually have it too) So — I made the cream according to the recipe, and puff pastry just I bought it, rolled it into thin cakes (it turned out 4 pieces, since it was 4 in a pack), baked it in the oven for 5 minutes — everything, everyone cut it in half — it turned out 8 and everything was smeared — put it into a cake.

Simple, cheap and yummy.

And most importantly — very quickly.

Napoleon did not dare to bake for a long time, but this simple recipe overcame my fear) I made it twice — first by the recipe, and then the number of ingredients doubled to make a high cake.

More than 10 people tried it and absolutely everyone approved the result!

I was terribly tired and thought that the next time I would think about it before taking up again to prepare it, but having received a bunch of compliments in my address, I changed my mind) I advise everyone!

the cake turned out awesome) I especially liked the cream! Thank you very much for the recipe) I scorched my son’s birthday!

Thank you so much for the recipe! The cake was very, very tasty!

The rest of the recipes seemed too complicated for me (I cooked for the first time), so I chose this one. It turned out not so difficult as how long — with the habit.

The dough really turned out more sandy than puff, although I did everything according to the recipe.

A custard peeped in the comments (thanks, technologist!).

True, after hammering in eggs, small lumps formed, but I eliminated them with a mixer. The big New Year’s company is pleased with the taste, but is not satisfied with the quantity — for 13 people this cake is not enough: D

So now I, with your recipe, will bake it on any occasion.

Thank you for such a review.

I bake Napoleon very often, literally on any occasion.

And my family and those people whom I treat are always satisfied.

Thank you very much for the recipe. Napoleon did the first time. Thanks to your recipe, it turned out not so scary and burdensome as I imagined. Of all the recipes on the Internet, I chose this and one more.

I decided, for the purity of the experiment, to make 2 cakes at once according to two recipes in one day. The second recipe was more complicated in execution, more eggs and sour cream. It had to be cooled, manipulated with a mixer, rubbed and heated.

When I gave the guests and asked which of the Napoleons tasted better, no one could say which one tasted better. All said they are the same. Although, I spent less time and food on your cake.

Even the husband, who is indifferent to sweets, asked for supplements. The cream turned out immediately, easily and without lumps.

Now it will be our family recipe, which I will tell my daughter.

but I did not like the cream. not a tasty cake 🙁

This dough can not be sandy in its composition. So something is wrong. But the cream can not be mixed in one pile: milk is poured into the pan, + sugar, brought to a boil, and flour is poured in a thin stream with incessant stirring.

It is necessary to boil smks to "gurgling", for the first time, you can freely define it by the form that it is enough to cook. Stir without stopping until the end of the cooking process. Once removed from the heat, the cream will be ready. you will only have to drive in the yolks (you can not only the yolks, but also whole eggs), one at a time and drive in until the mass becomes homogeneous, that is, the cream is finally ready. It is not laborious, the main thing is not to stop interfering during cooking, otherwise it will burn at the moment.

I advise you as a technologist.

Only pre-mix the butter with a mixer and then add the cooled cream. When making a cream, it is better to add mass and stir in the milk (easier). cream can be cooked on 1 st. milk

cream, really, more need to cook for so much dough!

my mother bakes a very similar cake, only we call it a cake "Bathhouse", as the cream is prepared in a water bath: drown butter, boiled dried milk and cream! delicious! thanks for the recipe!

Yesterday I baked this cake to my husband for my birthday, it turned out very tasty, I liked that it was not cloying) in my understanding "napoleon" it should be from puff pastry, and here is more shortbread, but everyone liked it anyway) Yes, and I had half as much cream for this amount of dough.

Thanks for the recipe!

О admin

x

Check Also

Physalis — product description on

Physalis is a relative of the tomato. It is eaten fresh, marinated, used in fillings and sauces, marinades and pickles ...

Fennel — product description on

Fennel More recently, we have been completely unknown, and now sold in most supermarkets. It has a distinct smell of ...

Feijoa — product description at

Fruit feijoa, although they appear on the shelves every fall, they have not yet become popular with the Russians to ...

Beans — product description on

Beans are a typical representative of a wide and diverse family of legumes. In the culinary sense, it can be ...