Торт «Наполеон» - десерт, который многим знаком с childhood. In many families he was an obligatory delicacy for the holiday, thanks to which his recipe was passed from mother to daughter. But sometimes you want to deviate from the traditional performance and try something new. Knowing that the key to a good cake is, after all, cakes, you can leave the recipe that has been tried over the years and start experimenting with cream. Preparing cream for "Napoleon" according to different recipes, you can drastically change the familiar, familiar taste of this dessert. I offer several of the most popular cream options that do not require special ingredients and skills.
Classic cake "Napoleon" (custard cream)
Ingredients.For the dough: flour (5 glasses), milk (1 glass), creamy margarine (250 gr), one egg, salt. For the cream: milk (1.5 liters), flour (1.5 cups), sugar (2.5 cups), butter (150 g), eggs (2 pcs).
Приготовление. Коржи.Sift flour on the table, cut margarine into small pieces into it, carefully grind everything with your hands so that you get a homogeneous mass. We form a hill with a dimple in the middle of the resulting mass, gradually pour in milk, previously mixed with the egg and salted, into this dimple. All very well knead, the dough should be homogeneous, smooth, no lumps. The dough is divided into portions. One serving is one cake. Roll the portions into balls and fold them into the fridge for a few hours. We take out, roll out cooled balls of dough into thin layers, which we put on a baking sheet, pierce with a knife or fork in several places and bake each for 5 minutes at 200 degrees.
Custard for "Napoleon"
Take milk, divide it equally.We beat one half with flour (we add it in small portions approximately on a spoon). The second half set on fire and boil. As soon as the milk boils, pour it into the half that was whipped with the flour, mix well and put the resulting mass on the fire. While the pan with the cream is on the fire, it must be constantly stirred. Boil the cream should be as long as possible - it will improve its taste. Before removing from the heat, add eggs, butter and sugar, whipped into the foam. Unforgettable constantly stirring.
When the cakes and cream are cool, we smear the cake, sprinkle the crumbs from the cakes on top and leave to soak for several hours.
Cream for "Napoleon" - "Chantilly"
Ingredients: fatty cream (30%), sugar, vanillin.
Whip cream and sugar until smooth.masses. At the end of whipping add a little vanilla. If you want to get a less fat cream, then to 30% cream you need to add a little pasteurized milk. It is not recommended to use cream of lower fat content, as they will be badly whipped. With this cream will be perfectly combined with walnuts - having missed the cake, tuck on top with ground walnuts.
Cream for "Napoleon" with condensed milk
Ingredients: condensed milk (300 g), butter (300 g), vanillin.
Soften butter, add to ita little vanilla and a spoon of condensed milk. Beat everything with a mixer, then add a few tablespoons of condensed milk, continue beating. Add a few spoons until you use all condensed milk. Cream for "Napoleon", prepared according to this recipe, should turn out lush and have a uniform consistency. If desired, you can add brandy, any fruit liqueur, lemon juice or nuts.
You can also deviate from the conventional recipe.and, while preparing the “Napoleon” cake, replace the cream with apple puree with sugar. Or add coffee, brandy, whiskey, chocolate to the usual recipe of the cream. These minor additives can dramatically change the taste of such a familiar delicacy. Only through experimentation can you get an unsurpassed result that will delight you and your loved ones.
