To celebrate the centenary victory over Napoleon, a delicious cake was invented in Russia. They made it triangular shape, which symbolized the cocked hat of the great leader. Eating it meant victory over the emperor. I liked this delicacy so much that over time they began to prepare not only cakes, but also cake.

Over the many years of preparing this sweet dish, many recipes have been invented. But the most common is the classic Napoleon cake recipe. Many people, having prepared the dessert, will say that the taste is like that of their grandmother when they were children. This delicacy is easy to prepare. The main taste is provided by the cakes, and it is to them that you need to pay all the attention. According to this recipe, the cake will be airy, weighing about a kilogram.

Cooking steps step by step

Ingredients:

• egg – 2 pcs.;
• margarine – 300 g;
• flour – 150 g;
• water from the refrigerator;
• lemon juice – 0.5 teaspoon;
• flour – 450 g.

For cream:

• vanilla sugar;
• egg – 2 pcs.;
• unsalted butter – 300 g;
• milk – 180 ml;
• sugar – 1.5 tbsp.

Preparation:

1. Place the margarine in the freezer for two to three hours.
2. Cool the flour in the refrigerator for a couple of hours and sift it onto the table.
3. Chop the margarine into thin strips.
4. Mix with flour (150 g) and chop again with a knife. Squeeze thoroughly with your hands.
5. Press the mixture until it forms a tight ball.
6. Refrigerate.
7. Prepare another dough. Pour flour (450 g) into the container, but it is better to leave a little so as not to overdo it. The dough will be soft and not sticky to your hands.
8. Pour in lemon juice.
9. Pour a lot into a glass cold water to the top, add eggs.
10. Stir with a fork until dissolved.
11. Sift the flour onto the table.
12. Pour egg water into the flour.
13. Stir with a spoon, knead with your hands. If there is not enough flour, add. To prevent the finished, baked puff pastry from becoming tough, excess flour should not be added to it.
14. Roll out the dough, which was prepared second in line, into a rectangle. If you roll it too thin, it will tear.
15. Place the dough you prepared first in the middle. Now wrap the first dough with the second one, like an envelope. First, fold one edge, then from two opposite sides and cover with the remaining end.
16. Sprinkle the dish with flour, place the dough envelope seam side down and place in the refrigerator for half an hour. To avoid condensation, do not cover it on top.
17. Place the cooled product on the table in the same position as on the plate. Roll out into a small square.
18. Roll it back into an envelope and refrigerate for half an hour.
19. Roll it out again and send it to rest in the cold for the same amount of time. After these manipulations, you can begin making the cream.
20. Leave the butter without refrigeration for several hours until it becomes completely soft.
21. Break the eggs into a small bowl. Beat with sugar until the mixture turns white.
22. Add vanillin.
23. Pour milk into a saucepan and pour in the egg mixture. To ensure that the cream is uniform and without lumps, you must constantly stir with a whisk. Wait until it boils and remove immediately.
24. Set aside and cool.
25. For now, let's get back to the test. Cut the envelope into six equal parts. Roll out circles of equal shape. You can make one large layer and use a baking sheet.
26. To make it easier to roll out and prevent the dough from sticking, dust the table with flour.
27. Place a rolling pin on the edge of the dough and lightly roll the mixture onto it. Transfer to form. Roll out the dough to its size.
28. Make holes with a fork.
29. Bake for approximately 10 minutes. Pay attention to the appearance; if it turns brown, it means it’s ready.
30. Bake the cakes.
31. Let's return to the chilled creamy mass. Mash the butter with a spoon.
32. Add the cooked mass in butter in small parts, mixing well. Add it and mix until you have added all the cream.
33. The finished cream is appetizing and monochromatic. The oil should not separate from the total mass and flake off.
34. Grease the cakes with cream.
35. To ensure that the cake is uniform, press each subsequent layer with your hands over the entire area of ​​the cake.
36. Cut the resulting delicacy along the edges with a knife, forming an even round dish.
37. Crumble the resulting trimmed parts with your hands and sprinkle on the top layer.

In order for the dough for the puff pastry to work out, all products must be cold.

With vanilla custard

The cake melts in your mouth and has a delicate taste. Of course, compared to other types of desserts, Napoleon with custard takes quite a long time to prepare. But the efforts will not be in vain, because the recipe for making Napoleon at home cannot be compared with industrial products.

This is the most common delicacy at holidays not only among children, but also among adults. There are many options for the cream used, each housewife will have her own favorite. Consider the option with custard.

Ingredients:

Dough:

• milk – 250 ml;
• margarine – 300 g;
• flour - 4.5 cups;
• soda – 1 teaspoon.

Cream:

• milk – 1.5 liters;
• eggs – 4 pcs.;
• sugar – 500 g;
• butter – 250 g;
• flour – 6 tbsp. spoon;
• vanilla sugar – 1 sachet.

Decoration:

• nuts;
• powder.

Preparation:

Cakes:

1. Finely chop the margarine when cold.
2. Mix with flour, soda and rub with your hands.
3. Add cold milk to the flour mixture. Knead.
4. Roll several balls, depending on how many layers you want.
5. Roll out cold balls on a powdered table.
6. Place in the form.
7. Prick with a fork.
8. Bake in a hot oven until golden brown.

Cream:

1. Beat eggs with sugar.
2. Add flour.
3. Boil the milk separately.
4. Pour the mixture into the hot liquid.
5. Cook over low heat, stirring until it becomes thick.
6. Add butter and vanilla. Cool.

Cake:

1. Lubricate each layer with cream, sprinkling with nuts.
2. Once assembled, trim the edges.
3. Coat the sides with the rest of the cream.
4. Chop the trimmings and sprinkle onto the top crust.
5. Dust with powdered sugar.

Homemade Napoleon cake with quick puff pastry

Since Soviet times, this delicacy has been a desired dish on the table. An ordinary day turns into a holiday with the appearance of a sweet dessert. Previously, the housewife had to stand in the kitchen for hours to prepare it. Now, in modern world, you can go to any store and buy ready-made dough that is not inferior in taste and quality to a homemade product. The result is the same, and time is saved.

The finished dough must be stored in the freezer; it must not be defrosted several times. To make the cake delicious, do not use oil to bake the cakes, cover with parchment paper.

Ingredients:

• walnut – 300 g;
• egg - 6 pcs.;
• puff pastry - 1.5 kg;
• milk – 1500 ml;
• flour – 6 tbsp. spoon;
• fine sugar - 3 cups.

Preparation:

1. The best way to defrost is time. Of course, modern ovens and microwave ovens have a special defrosting function, but they often fry the product.
2. Most often, you can buy rectangular dough in the store. Makes about six sheets in the required amount of weight. Cut them in half.
3. Roll out each part to a thickness of three millimeters.
4. Line a baking tray with baking paper.
5. Place the cake on it.
6. Prick with a fork. This is necessary so that the dough does not swell or deform.
7. It doesn’t take much time to prepare; five minutes is enough for each cake.

Cream:

1. Beat sugar and eggs until thick foam forms.
2. Boil the milk.
3. Pour the sweet mixture into milk.
4. To avoid curdling of the eggs, you must constantly stir the mixture.
5. After boiling, immediately remove from the burner and add vanillin.

Assembly:

1. Choose the worst shortbread and chop it.
2. Chop the nuts.
3. Grease the cakes with cream.
4. Sprinkle a layer of nuts in the middle of the dessert.
5. Assemble to the end of the cake, sprinkle the top with the remaining nuts.

Honey Napoleon

This recipe makes a not quite traditional cake. The honey included in the composition gives an amazing taste to this delicacy.

Ingredients:

• lemon – 1 pc.;
• egg – 4 pcs.;
• baking powder – 1 packet;
• honey - 4 tbsp. spoons;
• unsalted butter – 150 g;
• sugar – 250 g;
• flour – 600 g;
• sour cream – 250 g;
• powdered sugar – 300 g.

Preparation:

1. Build water bath: Place a small saucepan in a large one, so that the top one is immersed in water.
2. Place butter, sugar and honey in the top bowl. Melt.
3. Beat the eggs separately.
4. Mix the melted mass, eggs, baking powder with flour.
5. Divide into ten parts and roll into balls. Send into the cold.
6. Grate the lemon and zest to add to the cream.
7. Beat sour cream and powder.
8. Mix with lemon.
9. Whisk everything together and cool.
10. Roll out the balls into any shape. It depends on what kind of cake it will be.
11. Bake separately until golden color. There should be no burnt areas, so as not to spoil the taste of the cake.
12. Cool.
13. Coat each layer with cream.
14. Crumble the last cake and sprinkle over the top of the cake.

Napoleon "Family Tradition"

Ingredients:

Dough:

• baking powder - 1.5 tsp;
• flour – 450 g;
• cold water – 200 g;
• margarine – 250 g.

Cream:

• starch - 2 tbsp. spoons;
• cream 10% - 600 ml;
• flour – 150 g;
• butter – 250 g.

Preparation:

1. Sift flour into a deep pan.
2. Place margarine in the center.
3. Leave for half an hour.
4. After a while, chop into fine crumbs using a spatula.
5. Add baking powder and water.
6. Knead.
7. The dough loves the cold very much. To get the desired end result, refrigerate for half an hour.
8. Cut into seven pieces.
9. Form a ball.
10. Roll out separately.
11. Prick the dough in the pan with a fork.
12. Bake until golden brown.

Cream:

1. Pour 400 ml cream into a saucepan, adding sugar.
2. Boil.
3. Separately mix flour and starch.
4. Pour in 200 ml of cream (cold).
5. Mix well. There should be no lumps.
6. Pour the cold mixture into the hot sweet milk in a very thin stream. Keep stirring with your other hand.
7. When the cream has cooled, add the oil, which has been left in the room for some time and has become soft.
8. Beat with a mixer.

Coat each layer with cream. Leave in the kitchen for five hours to soak. To achieve the perfect taste, refrigerate for another four hours.

Slovak version of Napoleon, which is known there as Kremes

This cooking option differs from other recipes in that there is no butter as an ingredient in the cream. Instead, starch (corn) is used.

Prepare the dough according to any favorite recipe or do it easier and buy a ready-made semi-finished product.

Ingredients:

• corn starch – 200 g;
• powdered sugar – 400 g;
• yeast-free puff pastry – 500 g;
• cow's milk - 2 liters;
• eggs – 8 pcs.

Preparation:

1. Defrost the dough naturally.
2. Divide into four parts.
3. Roll out thinly.
4. Place the dough on a baking sheet and bake for five minutes.
5. Prepare all the cakes this way.

Cream:

1. Mix 500 ml of milk with starch and yolks, beat well.
2. Boil 1000 ml of milk.
3. Add half the powder.
4. Pour cold milk with starch. Stir.
5. Stirring quickly, keep on fire for a minute.
6. Beat the egg whites and powder with a mixer until they form a thick, fluffy foam.
7. Pour hot milk into the egg mixture. Stir.
8. Wait until completely cooled down.

Fold the cakes in layers, brushing with cream. It is necessary to soak the cake for several hours. The cream used in the recipe turns out to be thick, so compared to Napoleon cake prepared according to the classic recipe, it is placed between the layers in much larger quantities.

Napoleon cake is simple and very tasty at home

Even if you have no experience at all in making homemade cakes, this recipe will turn out the cake the first time. For baking, the minimum amount of ingredients is used and very little time is spent.

Ingredients:

• butter (ice) – 250 g;
• flour – 450 g;
• water (cold) – 100 ml.

For cream:

• milk – 1 liter;
• egg – 2 pcs.;
• sugar – 300 g;
• vanillin;
• flour – 4 tbsp. spoons.

Preparation:

1. For the dough, be sure to sift the flour.
2. Take a large grater and grate the butter.
3. Rub with your hands.
4. Fill with water.
5. Make a ball.
6. Let rest in the cold for half an hour.
7. Roll into a sausage.
8. Cut into eight pieces.
9. Now the main thing is to roll it out into a thin layer to get the same thickness. The thinner you roll it out, the tastier the cakes will be.
10. Place in the oven.
11. Prepares instantly. Five minutes and the cake is ready.
12. While one is preparing, prepare the other.

Cream:

1. Heat 500 ml of milk.
2. Using a mixer, beat 500 ml of milk, eggs, sugar, flour, vanillin. You can use a whisk. Just make sure that there are no lumps left from the flour.
3. As soon as the milk boils, pour the whipped mixture in a thin stream.
4. Cook, stirring constantly, until thickened. Mix well, including the sides and bottom of the pan, otherwise the cream will burn.
5. It should look like thick semolina porridge. It will become thicker when it cools.
6. To assemble the cake, the cream needs to be at room temperature.

The cakes are brittle and fragile. Carefully assemble the cake, coating the layers with cream. Trim the edges and sprinkle the trimmings over the top of the cake. Be sure to soak in the night. Experienced housewives advise placing a cutting board on top and placing a container of water on top. Under the weight of the cakes, they will be better saturated with cream.

With custard sour cream

Ingredients

Dough:

• salt – 1 teaspoon;
• vinegar – 2 teaspoons;
• butter – 200 g;
• flour – 450 g;
• milk 150 ml;
• soda - a pinch.

Cream:

• vanillin;
• sugar – 250 g;
• sour cream – 500 g;
• walnuts;
• milk – 600 ml;
• starch - 2 tbsp. spoons;
• egg – 3 pcs.

Preparation

Dough:

1. Grind cold butter with flour to form crumbs.
2. Mix with remaining ingredients.
3. Knead.
4. Divide into 16 parts, roll into balls.
5. Dust the surface of the table with flour.
6. Roll out the dough.
7. Prick with a fork.
8. Bake for five minutes.

Cream:

1. Add starch to a glass of milk.
2. These include eggs. Beat.
3. Boil the remaining amount of milk.
4. Pour into cold milk. Beat.
5. Put on fire. Boil.
6. Add sour cream. Mix.

Forming the cake:

1. Place the cake on the bottom of the plate and coat with a layer of cream.
2. Apply cream to each subsequent cake layer, alternating layers.
3. Trim the edges.
4. Grease the top and sides with cream.
5. Chop the trimmings and sprinkle over the top and edges of the cake.

Napoleon cake in a frying pan

This version does not require much time to soak the cakes. After half an hour, the cake is ready to eat.

Ingredients:

• baking powder;
• flour – 450 g;
• salt;
• sugar – 250 g;
• butter – 50 g;
• egg - 3 pcs.

Cream:

• milk – 1 liter;
• egg – 3 pcs.;
• flour – 2 tbsp. spoons;
• sugar – 250 g;
• vanillin;
• walnuts.

Preparation:

1. Beat eggs and sugar.
2. Add salt, baking powder, butter, 400 g of flour (the rest will be needed when rolling out the dough).
3. Knead the dough.
4. Let stand for half an hour.
5. Roll out 14 cakes thinly along the diameter of the frying pan.
6. Fry on a dry surface.
7. If you need perfectly straight edges, cut it hot to the shape of a plate.
8. Lay in layers, soaking with cooled cream.
9. Sprinkle with scraps and nuts.

For cream:

1. Mix eggs, milk, sugar. Add flour.
2. Stir without lumps.
   • egg – 1 pc.;
   • flour – 3 tbsp;
   • water – 170 ml;
   • margarine – 250 g;
   • salt;
   • butter into cream – 300 g;
   • chocolate;
   • condensed milk – 400 g.

   Preparation:

   1. Cool all products, freeze margarine.
   2. Pour cold flour into the grated margarine.
   3. Mix water and egg.
   4. Knead the dough by mixing the ingredients.
   5. Roll into sausage.
   6. Divide into six parts.
   7. Cool for half an hour.
   8. Roll.
   9. Bake, first piercing each piece with a fork.
   10. Beat the butter. Pour condensed milk in a thin stream. Beat together for 10 minutes using a mixer.
   11. Grease the cakes with the resulting cream.
   12. Decorate the top with cake crumbs.

   Various serving and design options

   Any housewife wants the cake to be not only tasty, but also beautiful, so it’s worth decorating it in a special way.

   The most common and usual option decoration - this is a crumb from the remains of the cakes.

   You can use sugar sprinkles. It comes in different colors and shapes. You can sprinkle a thick layer of decoration on the cream, make a drawing or post a congratulation.

   

   

   

   Using a stencil they create beautiful risks. The grated chocolate is sprinkled onto the stencil; when it is removed, a festive design remains on the surface.

   Any nuts are suitable for decoration. Sprinkle it in a thick layer and get a beautiful appearance and exquisite taste.

   Protein cream can be painted in any color and create a culinary masterpiece by decorating it with different colors.

   A less common way to decorate a cake at home is to use mastic. With its help you can create amazingly beautiful culinary works. Cover the cake and decorate with themed figures, but this method requires certain knowledge and skill.

Delicate Napoleon

This Napoleon is truly the most tender, soaked, melting in your mouth!!!

Dough
400 gr. margarine
4 cups flour (cup volume 250 ml)
1 egg
2 tablespoons vodka
0.5 teaspoons salt
ice water (add to the top of the glass)

Cream
1.5 liters of milk
6 yolks
3 cups sugar
1 packet vanilla sugar
4.5 tablespoons flour
3 teaspoons starch
300 g butter

Preparing the dough

Sift the flour into a large container, grate hard (preferably from the freezer) margarine on top, mix quickly with your hands until crumbs form.

Break an egg into a glass, add salt, pour in vodka, top up with ice water to the brim, and swirl with a fork.

Pour the resulting mixture onto the crumbs and quickly knead the dough. Divide into 16 balls, dust with flour, put in the refrigerator for 30 minutes (tie the container with the balls in a bag so that the dough does not dry out).

For baking, take one ball at a time, divide it in half and roll out transparent cakes with a diameter of 24 cm.

(I didn’t divide it in half, I got 16 cakes, quite thin, I couldn’t roll them out any thinner)))

Prick frequently with a fork. Bake for 3-5 minutes at 210 degrees. I bake on two baking sheets at once, using the “hot air” mode (with a fan).

I roll it out immediately on baking paper (to prevent it from slipping, I place a silicone mat).

(I really liked this idea, I did just that, you can use the paper already from under the baked cakes, I cut the dough on a large plate right on the paper, I didn’t remove the trimmings - they were then used for sprinkling)

(I then placed the baked scraps on a baking sheet and browned them a little in the oven)

Preparing the cream

Set aside a quarter glass of milk (to dilute the starch).

Pan (volume 6!!! liters)

(I had a 5 liter)

With the remaining milk, place on the divider over the lowest heat.

Dilute the flour with an arbitrary amount of milk to the state of liquid sour cream (pour it from the pan), strain through a strainer to get rid of lumps and set aside.

The yolks must be beaten with sugar. To do this, I put 3 pieces in liter jars and beat them one by one with a mixer with 0.5 cups of sugar each, adding milk from the pan, which has already warmed up to a fairly warm state. At the same time, the sugar completely dissolves and the mass begins to grow right before our eyes, the consistency of liquid sour cream. It turns out two cans of 0.8 liters of very airy mass.

I beat in liter jars for convenience - the mass does not splash around, but in two - since this portion will not fit in one.

(I beat everything at once in a large bowl with a food processor mixer)

We set them aside.

Turn the heat up to high, bring the milk to a boil, add the remaining sugar, dissolve it, reduce the heat, and gradually pour in the egg mixture in a thin stream, stirring vigorously. Cook for 3-5 minutes. The mass increases in volume very much - for this we took a 6 liter pan

(it will really increase a lot!)

You can add a little heat, but stir thoroughly!

Reduce heat and in a thin stream, closer to the edge of the pan, pour in the diluted flour mixture, stirring thoroughly again.

Dilute the starch in the reserved milk and also pour it into the mixture in a thin stream, stirring constantly.

Cook for 3-5 minutes until thickened.

Remove from heat, stir for a few minutes to cool the mixture slightly. Now it will slightly decrease in volume. Add softened butter in pieces, simply stirring each portion thoroughly with a spoon.

(I entrusted this to Yulia, she stirred with a silicone spatula, because a spoon is not very convenient)

The cream is ready.

(I put the cream on the balcony for a couple of hours so that it would completely cool down and become thicker, just need to stir it periodically so that it does not become covered with a film, and cover with a lid)

To distribute the cream evenly among the cakes, I put it in cups (I have a dishwasher...), one cake contains 160 ml of cream.

(I weighed it, it’s about 7-8 tablespoons, I put it in spoons)

We coat the cakes, pressing them lightly with your hand (the cream is quite thick, but with strong pressure it may begin to flow out - do not overdo it). Sprinkle with crumbs and leave on the table for soaking until the next day (I took it out onto the glassed-in balcony).

(Having coated the cakes with cream, I lightly pressed them down, placing a large cutting board on top, left them at room temperature for a couple of hours (longer is possible), then took them out to the balcony (also leaving the cake under the board), after a couple of hours I brought the cake in, coated the top and sides and sprinkled them with crumbs, and again took them out onto the balcony (I would like to note that the temperature outside was minus)))), if it’s warm outside, then you’ll have to use the refrigerator). A couple of hours before serving I brought it into the room)

I wish everyone bon appetit!!!

All women think about the question: “How to stay young and beautiful longer?”, and “How to keep your facial skin young?”.

The sooner we start thinking and not only thinking, but also taking proper care of our skin, the longer we can stay younger and more attractive.

Why do women need especially careful skin care?

Women are less fortunate with their skin. In men, due to its dominant hormone, the skin is dense and the collagen level is much higher.

Girls' skin retains moisture less well and reacts less well to external irritants. Women's skin more vulnerable and reacts differently to changes in temperature.

Testosterone promotes slow skin aging. Men's skin remains in optimal condition longer, but if wrinkles begin to appear, it is more noticeable and immediately noticeable.

Hiding wrinkles for the stronger sex is not so easy, even if they undertake special corrections. After 40, the process of testosterone production decreases, which of course is reflected on the skin.

It becomes thinner, drier and changes its color. The reason for the more significant vulnerability of the skin is the increased acid-base balance in women.

Men often shave their facial hair, which is known to be a stressful situation for their skin. Due to this effect, the level of skin protection is reduced and without special auxiliary products aimed at moisturizing, men's skin will have, to put it mildly, a dull appearance.

And just think, in the course of sociological surveys it was found that men spend on average, throughout their lives, a total of more than 150 days to shave their faces.

I wonder how much time on average do girls spend shaving?

What men are lucky about is that they have virtually no signs of cellulite. But one way or another, men and women, in order to look good, go through a lot of experiments.

But you should know the characteristics of their skin, since not all methods of skin rejuvenation are suitable for the first and second ones. But let's start looking at it in order.

What questions concern women who have crossed the 30-year mark:

• what contributes to skin aging
• how to maintain youthful facial skin after 30
• how to care for facial skin

With age-related changes that occur in all women, this process occurs in different time for many reasons (genetics, skin care, lifestyle and nutrition).

Some people begin to notice the first signs at the age of 25, while others do not see serious changes until the age of 40. Over the years, our skin changes and of course not in better side, but still this process is simply inevitable.

At this age, the restoration process in cells noticeably decreases, the skin loses moisture and elasticity, metabolic processes also slow down, the production of collagen and elastin is significantly reduced, and all this leads to the fact that the facial skin looks tired, the complexion deteriorates, and expression wrinkles begin to appear.

Even if you don’t notice any special changes yet, the biological clock has started working and is no longer in your favor. And more and more we are concerned about the question “How to maintain youthful facial skin after 30?”

In women after 30 years, nasolabial folds already become noticeable (that triangle that many women hate from the nose to the mouth), also the concentration wrinkle between the eyebrows becomes more and more noticeable, when you start laughing, you can notice more wrinkles around the eyes.

All this happens because the tone of the facial muscles decreases. Changes are also influenced by hormonal processes in the body, which are very active at this age.

Unfortunately, all this cannot be stopped, but you can significantly slow down the aging process of facial skin.

Banal reasons that we don’t even always know about also play a big role in skin aging:

• not (lack of fiber, vitamins, but more carbohydrates and sugar consumed, as well as snacks on the run), also unbalanced nutrition (so down with diets, they are the enemies of youthful facial skin)
• incorrect daily routine, namely lack of sleep, incorrect posture during sleep (lying on your stomach with your face buried in the pillow)
• bad habits, namely alcohol and smoking, leave their mark on your face
• lack of skin protection from external factors(sun, frost)
• incorrect use of decorative cosmetics (more quantity, poor quality)

All this leads to the fact that the skin of the face loses its youth. These changes take us mostly by surprise and spoil our mood. But we can delay this time if we devote Special attention facial skin and your lifestyle.

You need to take care of your skin at this age in a completely different way than at a younger age. Now, in addition to hydration, the skin needs protection and restoration.

Not only expensive products will help keep your skin young salon treatments, but also homemade recipes proven over the years, as well as proper balanced nutrition and healthy image life. All this can help in the fight against skin aging.

Care must be an ongoing, balanced and very thorough daily process. You must definitely devote time to yourself in the morning and evening, 10-15 minutes is enough, but there will be a noticeable result that will not take long to arrive.

The variety can be divided into salon and home care. All this, especially in tandem, gives excellent results.

After 30 years, there is no shame in seeking the help of professionals who will help you choose the right complex of facial skin care and also prescribe procedures that are right for you.

Regular salon care helps a woman look much younger.

What can be done in the salon to maintain youthful facial skin after 30?

• facial cleansing (manual or machine) has a tightening effect
• masotherapy (injection of a small amount of active substances under the skin using a needle)
• facial peeling (necessary to get rid of dead cells)
• face massage

These are the most basic salon skin care trends that will help your skin look younger after 30 years.

Also, don’t forget home care, which also works wonders, if you are not lazy and choose the right procedures, as well as caring cosmetics, then the result will be on your face, or rather on your face.

Care includes:

• proper nutrition rich in vitamins
• Be sure to wash off all makeup from your face at the end of the day
• high-quality decorative cosmetics
• face massage
• wipe your face with ice cubes (it is better to use decoctions of medicinal herbs)
• homemade soft peeling (you can use oatmeal, honey)
• homemade face masks (there are a large number of)

Proper nutrition is the key to health, so you shouldn’t clutter your body with fatty, sugary foods. Your skin won't thank you for this.

You should also drink plenty of clean drinking water every day. Water is a drink of beauty and you shouldn’t forget about it.

At this age, it is better to wash off cosmetics with cosmetic milk or tonic, which, in addition to removing impurities, also nourish and moisturize the skin. It is imperative to wash off your makeup!

Concerning cosmetics, then you need to choose very carefully, in this case it’s not worth saving.

To maintain youthful facial skin after 30, you need to choose the right caring cosmetics, namely creams, tonics, serums. Women over 30 years old should pay attention to creams that contain moisturizing and nourishing ingredients and essential oils.

In summer it is better to use lighter moisturizers, but the day cream must contain a sun protection filter. And in winter, give preference to fattier and nourishing creams, which will fill the facial skin with all useful substances and protect from bad weather.

Anti-aging home treatments, namely rubbing the skin with ice cubes, also play a big role in maintaining youthful facial skin after 30. This ice is very easy to make at home.

This morning refreshing massage instead of washing will give your skin a pleasant feeling and slow down the aging process. Ice cubes with medicinal herbs (chamomile, St. John's wort, calendula, mint) are considered more effective.

You need to wipe your face very carefully, without pressing on the skin of your face, so as not to injure it. The procedure should last no more than 2 minutes, otherwise you can harm yourself. It is advisable to do this daily.

A great help with aging facial skin is watermelon juice, especially frozen. Also, skin care after 30 years will not be complete without peeling and scrub cleansing. Just don’t abuse these procedures.

Women with dry skin should do this procedure no more than once a week, and representatives of the fair sex with oily and normal skin You can do it twice a week, but not more often.

The simplest and most effective recipe The scrub can be prepared at home without difficulty. Take a handful of dry oatmeal, namely flakes, moisten them in warm water or milk and massage your face with this paste for about 3 minutes, then rinse with warm water.

Masks are also a must if you want to maintain youthful skin. They need to be done regularly at least 2 times a week, and not occasionally.

Before applying a mask to your face, you must first prepare the skin for this, namely, take a steam bath with herbs in order to open the pores and get rid of rough cells.

Afterwards, you can make a light scrub, but only very gentle, so as not to injure the steamed skin. Great with oatmeal. In addition to the skin of the face, one must not forget the neck, it also ages quickly and reveals a woman’s age.

Therefore, you need to take care of this area no less than your face. There is a large selection of recipes for face masks; everyone will find one that suits you and suits your skin type:

Egg mask

Beat the yolk of one egg with cream, add a little flour for thickness. Apply for 15-20 minutes, rinse with warm water. The mask perfectly rejuvenates the skin.

Banana mask

Grind the banana pulp with 1 teaspoon of cream and ½ spoon of starch. Apply to face, rinse after 15-20 minutes.

Carrot anti-wrinkle mask

Chop small fresh carrots and mix with 1 tsp. potato starch and 1 chicken egg white. Apply the mixture to your face. After 30 minutes, rinse with warm water.

Parsley mask

Finely chop the parsley, add 1 tsp. oatmeal or potato starch, apply to facial skin for 20 minutes, rinse with warm water

Mask with cottage cheese and sour cream

Mix a teaspoon of cottage cheese with two teaspoons of sour cream and add a pinch of salt. Apply the mixture to your face and leave for 20 minutes. Rinse with warm water and apply cream. The mask perfectly moisturizes and evens out skin color.

Potato mask

Apply warm mashed potatoes to your face (you can add a little olive oil) and leave for 20 minutes, rinse with cool water. This mask will not only help get rid of fine wrinkles, but also smooth out dry facial skin.

Apple mask

Make applesauce and add sour cream to it. Apply the mask for 15-29 minutes. Perfectly refreshes the face and improves complexion.

Cucumber-potato mask

Grate raw potatoes and fresh cucumber, mix everything in equal quantities. Apply to face for 20 minutes, then rinse with warm water. An excellent anti-aging mask.

Well, in conclusion, I would like to note that in order to keep your facial skin young, you must first of all love yourself and take care of yourself. In order to be young and beautiful for a long time, you need to make a lot of effort.

All this is a lot of daily work. At this age you can still cheat time, although not by much, but it is possible. You just need to give up bad habits, not proper nutrition, daily routine.

And also make it a rule to take care of your facial skin, protect it from external harmful factors, visit a cosmetologist at least once every 2 months, drink a lot of clean drinking water, and not use low-quality cosmetics.

At this age, a woman is beautiful and young, so help yourself to be the same for some more time. Everything is in our hands, namely yours!