Custard for "Napoleon"- Incredibly tender and delicious. However, it is prepared in a very simple and quick recipe. In addition to the Napoleon cake, it is often used in the preparation of custard cakes, biscuits and other similar cakes. In its homeland - France, cream on milk for puff "Napoleon" is better known as patisser. It is considered the classic and most common, and this is not surprising, because it really is the most delicious and simple.. In addition, you can still cook custard ice cream or make it dietary.
We invite you to properly prepare a real traditional cream for "Napoleon" according to our step-by-step recipe with a photo. You will see that it is very easy to do at home and not spend a lot of time and energy. cook classic cream according to GOST, known to our grandmothers and mothers since Soviet times, and please your loved ones with a very tasty cake. Another cream can be made with condensed milk, cream, mascarpone or semolina, yolks.
Why doesn't custard thicken? So, you did something wrong and your cream turned out to be liquid. Solving this problem is very simple: you need to thicken it with flour or starch. But in this case, you need to act carefully and not overdo it.
We will be happy to reveal all the secrets of how to correctly implement the best recipe for a classic butter custard for homemade cake"Napoleon".
KBJU and composition for the whole dish
Ingredients
Cooking
We will prepare all the necessary ingredients that we will need in the process of preparing the cream.
How to make custard? First, put half a liter of milk on the fire and almost bring it to a boil. If you use 1 liter of milk, then keep in mind that the rest of the ingredients should be twice as much. If you want to prepare a cream without milk, then instead of it you can use plain water or coffee, juice, tea, compote.
We take an aluminum container and beat sugar, egg and flour in it. Pour in the vanilla here. If desired, you can make a cream without eggs.
Then you will need to add a glass of cool milk to the resulting liquid and beat the mass again. It is desirable to prevent the flour from settling to the bottom.
When our milk on the fire has almost reached the boiling point, we begin to pour the previously prepared liquid into it. Take your time and pour it in a thin stream, while constantly stirring the milk. Then bring the resulting cream to a boil. As a result, we get a gentle custard, without lumps or foam. After that, it will need to be cooled to room temperature.
Now it's time to add butter. In our case, its percentage is eighty-two. If your oil is seventy-two percent fat, then more will be needed. If desired, you can make a cream without oil. It is desirable that it softens while the custard is cooling. The butter custard we are preparing is an emulsion. In order for emulsification to be successful, it is desirable to adhere to one main rule: the temperature of all ingredients must be the same.
Before adding the oil to the prepared mass, it is recommended to beat it in advance until fluffy. To do this, gradually increase the speed on the mixer.
Gradually add the whipped butter to the custard, as shown in the photo.
How long to cook custard? We focus on appearance. As a result, we will get a full bowl of delicate creamy mass. Here is the recipe with photos! Now our classic custard for "Napoleon" rev. As you can see, preparing such a dessert is not so difficult. It remains only to grease the cakes with a light cream and we will get the perfect, delicious dessert. Enjoy your meal!
... mmm, and now many people remember their childhood, how mother or grandmother spread beautiful ruddy and crispy cakes, and gave the rest of the cream to us, and how delicious it was to scrape off the walls of the saucepan or just lick it off the beaters, .. but it was a long time ago. To date, there are many recipes for custard for Napoleon, and any housewife has her own signature recipe. We offer you several simple recipes not only for Napoleon, but also for tubes, eclairs, honey cakes and pancakes.
- 200 grams of butter;
- 250 grams of milk;
- 300 grams of powdered sugar;
- 4 tablespoons flour;
- ½ tsp. vanilla sugar.
Mix half of the milk with flour, preferably mix well with a mixer so that no lumps remain.
Mix the other half of the milk with vanilla sugar, put on medium heat and boil. As soon as the milk starts to boil, stir in the beaten milk-flour mixture in a thin stream. Stirring constantly, bring to a boil (the mixture should thicken), remove from heat, cool.
Beat the softened butter with powdered sugar and mix with the prepared cooled cream.
Lubricate the cakes with the prepared cream. Enjoy your meal.
Custard Ingredients:
- 0.5 cups of sugar;
- 3 yolks;
- 2 tablespoons flour;
- 285 ml. milk;
- 200 grams of butter.
Egg yolks thoroughly grind with sugar and add the sifted flour to them, mix everything well again. Then, without ceasing to stir, pour 175 grams of cold milk into this egg-flour mixture, bring to a homogeneous mass.
The remaining milk (110 grams) put on medium heat. As soon as the milk begins to boil, pour the prepared egg-milk mixture into it in a thin stream with constant stirring. Bring to a boil, stirring constantly so as not to burn. Remove from fire, cool.
Gradually add softened butter to the cooled prepared cream and at the same time beat with a mixer. The cream is ready, you can apply it on the cakes. Enjoy your meal.
Custard Ingredients:
- 1 liter of milk;
- 2 eggs;
- 1 cup of sugar;
- 200 grams of butter;
- 3 tbsp flour.
We combine sugar, eggs and flour in a saucepan, grind everything thoroughly until smooth and gradually add milk, if you have a lot of time, you can pour in a few tablespoons of milk and thereby gradually mix everything, and if your time is limited, you can just use a mixer and pour all the milk in 2-3 doses.
So, the milk was combined with the sugar-egg-flour mixture without a single lump and put on medium heat.
Stirring constantly, so as not to burn, bring the mixture to a boil. Once boiled, remove from heat and let cool. Then, into the cooled cream, gradually 1-2 tbsp. spoons add softened butter (if you do not have time, you can beat 100 grams thoroughly and again 100 grams and beat everything again) and beat thoroughly.
Thus, your cream will turn out airy and light, because. butter and milk will mix well. Your cream for Napoleon is ready. Enjoy your meal.
Custard Ingredients:
- ½ liter of milk;
- 180 grams of sugar;
- 3 yolks or 2 eggs;
- 50 grams of butter;
- 3 tablespoons flour or starch;
- 150 ml. cream 35% (can be replaced with 200 grams of butter);
- ½ vanilla pod or 1 teaspoon vanilla sugar.
Pour milk into a separate saucepan, add half the sugar and half the seeded vinyl pod (if you do not have a vanilla pod, add vanilla sugar). Place over medium heat and bring to a boil.
Cool, remove the vanilla pod from the infused milk.
Then pour the sifted flour or starch and the remaining sugar into a separate bowl, mix everything thoroughly, and gradually pour into the cooled mass, without ceasing to stir so that there are no lumps.
The resulting homogeneous mass, stirring again, put on fire and bring to a boil. If you use starch in the cream, keep in mind that the future cream needs to be kept on fire for 2-3 minutes after boiling, if you use flour, you can remove it from the heat as soon as the cream has thickened. When using corn starch, there will definitely be lumps, so we advise you to pass it through a fine sieve, a little troublesome, but on the other hand, custard on corn starch turns out to be much tastier than on flour or potato starch.
Add softened butter to the resulting homogeneous mass and beat thoroughly and leave to cool completely. In this case, it is advisable to cover the saucepan tightly with cling film so that the film itself completely covers the cream, so you can avoid the formation of a thickened crust on the cream.
Completely cooled cream should be removed in the refrigerator for 4-5 hours or preferably overnight. Then, after the expiration date, remove the cream. Thoroughly beat the well-chilled sivki until foamy and mix with the cream. When using butter instead of cream, you need to beat the softened butter with a mixer until a homogeneous fluffy mass, and gradually add cold cream to it, while whisking. Beat again and ... all the cream for Napoleon is ready. This cream can be used for filling various cakes and eclairs. Enjoy your meal.
Custard Ingredients:
- 1 glass of milk;
- 1 cup of sugar;
- 1 egg;
- 1.5 tablespoons flour;
- 300 grams of butter;
- 2 tablespoons walnuts;
- A pinch of vanillin or vanilla sugar.
Our first step is to beat the eggs with sugar, mix the resulting mixture with milk, flour and vanilla, bring to a homogeneous mass and put on medium heat while stirring constantly so as not to burn. Bring almost to a boil, remove from heat and set aside.
Nuts can be lightly fried, as you already wish, and pass them through a blender.
In the cooled cream, add softened butter and crushed nuts in a blender, beat everything again thoroughly. Now your Napoleon Nut Custard is ready. Enjoy your meal.
This simple recipe is offered with a lack of time and minimal use of products.
Custard Ingredients:
- 2 cups of milk;
- 2 eggs;
- 3 tablespoons flour;
- 1 cup of sugar.
1 cooking option: Beat all the ingredients for the cream thoroughly with a mixer until smooth and put on medium heat. Bring to a boil while stirring, cool and beat again. 
Option 2: In a bowl, mix 1 cup of milk, eggs and flour, beat everything well until smooth.
In another saucepan, combine the remaining milk (1 cup) with sugar and put on fire. As soon as the mixture begins to boil, gradually pour the prepared milk-egg mass into it with a stream. Bring to a boil with constant stirring. Cool and beat thoroughly again. Enjoy your meal.
Custard Ingredients:
- 400 grams of milk;
- 2 eggs;
- 1 cup of sugar;
- 2 tablespoons flour;
- 2 hours butter;
- 1 tsp. vanilla sugar.
Mix eggs with flour until smooth.
Mix milk with sugar and bring to a boil.
As soon as the milk boils, it must be poured in a thin stream with the egg-flour mixture, while the latter is constantly stirring.
The resulting mass is thoroughly mixed until the lumps disappear and again put on low heat. Stir until thickened and remove from heat.
Add vanilla sugar and butter, mix everything thoroughly until sugar is completely dissolved, cool. When the cream has cooled, beat again with a mixer. The cream is ready. Enjoy your meal.
Custard Ingredients:
- 250 grams of milk;
- 2 tablespoons Sahara;
- 2 tablespoons flour;
- 100 grams of butter;
- 0.5 cans of condensed milk;
- 1 egg;
- Pine nuts;
- Vanillin optional.
Mix milk with 2 tablespoons of sugar, flour, egg and vanilla. Mix everything thoroughly until smooth and put on medium heat. Bring to a boil with constant stirring, cool.
Add softened butter and condensed milk to the chilled mass and beat everything thoroughly again. Pine nuts can be lightly toasted, chopped and added to an already prepared cream or sprinkled on top of a cake. Enjoy your meal.
Custard Ingredients:
- 1 glass of milk;
- 2 hours flour;
- 2 hours Sahara;
- 100 grams of butter;
- 200 grams of condensed milk;
- Vanilla optional.
Pour milk into a separate saucepan, add sugar and flour, mix everything well and put on medium heat. Bring to a boil with constant stirring, cool.
Add softened butter and condensed milk to the chilled cream and again beat everything thoroughly at high speed, if desired, you can add vanilla or vanilla sugar. Enjoy your meal.
Custard Ingredients:
- 3 egg yolks;
- 1-2 cups sugar (depending on how sweet you are)
- ½ cup flour;
- 900 ml. milk;
- 300 grams of butter.
Boil milk in a separate saucepan.
Beat the yolks well, then, without ceasing to beat, add sugar and flour to them. Bring the mass to a homogeneous state.
Then add hot milk gradually, in a thin stream, to the resulting mass. Mix thoroughly until the lumps disappear and put on medium heat.
Boil. Add butter again, beat and cool. If necessary, you can mix everything again after cooling. Enjoy your meal.
Ingredients:
- Butter (fat content not less than 82%) - 200 grams
- Sugar - 180 grams.
- Egg yolk - 2 pcs.
- Milk (fat content from 3.2%) - 130 grams.
- Vanilla sugar - 5-10 grams.
- Cognac - 1-2 tbsp. l.
Taste familiar from childhood
Delicate and creamy cream for the Napoleon cake was something special for many in childhood. While mom or grandmother was smearing crispy cakes with them, the children, swallowing their saliva, were looking forward to when the leftovers would be given away: there was nothing tastier and more desirable than this, because the cake will still be ready, and the cream - here it is on the walls of the pan and so incomparable. ..
Even today, despite the numerous variations of the recipe, the Napoleon cake is often prepared with custard. In this form, the famous cake began its triumphal march through the confectionery of different countries. It all started in 1912, when Moscow confectioners, in honor of the centenary of the victory in Patriotic War 1812 competed in creating dishes worthy of the emperor.
Nicholas II then most liked the triangular cake, consisting of many layers, smeared with custard, decorated with strawberries and whipped cream. Since then, the custard cake has gained popularity and was called "Napoleon", because its appearance resembled the famous cocked hat of Bonaparte.
Interestingly, in France itself, where the classic Napoleon cake with custard is no less popular, there is its own version of creating a dessert. According to her, the cake was personally prepared by Napoleon Bonaparte for his wife Josephine Beauharnais, who found her husband with a young courtier.
The emperor came up with an excuse for himself, allegedly he was just sharing a family cake recipe with a lady. He had to back up his words with action. Made from French biscuits smeared with cream, the cake conquered the Empress, the unfaithful husband was forgiven, and the dessert quickly became popular both in France and abroad, having received the name of its creator.
The same recipe delicious cake"Napoleon" with custard, which was to the liking of the emperors, has come down to us almost unchanged. But modern confectioners and housewives do not get tired of experimenting, preparing the Napoleon cake in their own way, experimenting with both dough and cream.
Homemade Napoleon cake is often made not with custard, but with a mixture of condensed milk and butter, cream and all kinds of additives: fresh berries or jam, nuts, fruits, chocolate, liqueurs, etc.
Similar Napoleon cake cream recipes are simple and save a lot of time. But if there is a desire, then you can cook the classic custard for the Napoleon cake, the same one that has been familiar to everyone since childhood.
Step by step following the recipe for the Napoleon cake with custard, you can safely expect that everyone, without exception, will be satisfied with the result.
Cooking
The recipe for a delicious Napoleon cake with custard will come in handy for any important family event. As a basis, you can take both ready-made puff pastry cakes, and a more time-consuming option with baking them from thinly rolled shortbread. Layer cake "Napoleon" with custard will turn out incomparable, regardless of this. Most importantly, the cakes should be as thin as possible, and in the case of ready-made puff pastry, it is better to take yeast-free, it is more airy and crumbly.
The dough for the Napoleon cake at home can be prepared according to one of the proven recipes, but you can dwell on the cream in more detail, because it is he who determines the final taste of the dessert. Based on step by step recipe with a photo, even a novice confectioner can prepare the “same” cream for the Napoleon cake.
Fans of the classic "GOST" recipe should definitely prepare the Napoleon cake with Charlotte custard, following a step-by-step recipe.
- Butter must be softened at room temperature (about an hour).
- The milk should also be left at room temperature so that it warms up.
- Pour the milk into a deep bowl, add the egg yolk to it and beat until smooth. At this stage, it is recommended to strain the mixture through cheesecloth.
- Add sugar (regular and vanilla) to the whipped mixture, put on a small fire and bring to a boil with constant stirring. Boil the mass for about 3 more minutes, during which time its consistency should become similar to condensed milk.
- Transfer the mixture to a bowl, cover with a lid and let cool completely.
- Grind soft butter into pieces, and then begin to beat until it becomes much lighter.
- In the butter, without stopping whipping, gradually pour in the sweet mass. The finished cream should be white color and have an airy texture. Add cognac to it and beat again.
Lubricate the prepared cakes with ready-made custard, with it the Napoleon cake will acquire a familiar taste for everyone.
Options
Most often, the Napoleon cake is made with classic custard, which can be made with a step-by-step recipe.
- First you need to mix 125 ml of fat milk with 4 tbsp. l. sifted flour, making sure there are no lumps.
- Pour the same amount of milk into a saucepan, add vanilla sugar (0.5-1 tsp), put on fire, bring to a boil.
- At the moment of boiling, pour the mixture of milk and flour into the pan, stirring, bring to a boil again.
- Once the mixture thickens, remove from heat and cool to room temperature.
- Combine softened butter (200 g) with powdered sugar (300 g), beat well with a mixer.
- Pour the cooled mass into the oil mixture, mix thoroughly.
- Lubricate the cakes with a home-made cream according to this recipe and let the Napoleon cake brew in the refrigerator for 4-6 hours
By the same principle, you can make a cream with the addition of egg yolks:
- The last (3 pcs.) Should be ground white with sugar (1/2 tbsp.), Add flour (2 tbsp.), Mixing until smooth.
- Pour cold milk (170 ml) into it and stir again.
- Pour more milk (110-120 ml) into the pan, bring to a boil over medium heat, then carefully pour the sweet mixture into it, stirring constantly.
- As soon as the mass boils, remove it from the fire. When it has completely cooled, add softened butter, whipping the mass with a mixer.
- The custard for the Napoleon cake is ready, with it the cakes are smeared, cooled, and from the photo you can take the idea of \u200b\u200bserving in the form of separate cakes.
And for the lazy, the Napoleon cake recipe with condensed milk cream is suitable. The latter must be combined with softened butter, beat with a mixer and coat the cakes. If desired, whipped cream, crushed nuts, your favorite liquor or cognac, berries can be added to such a cream.
It was called, however, then a little differently - "a thousand layers." And only in the 19th century did it become widespread and have a new name - the French chef Marie-Antoine Karem modernized the recipe. However, why he began to bear the name of a famous commander and emperor is still not known for certain.
Cake "Napoleon" has long taken pride of place in the recipe book of Russian housewives. After all, it is quite simple to cook it, and in taste it is not inferior to the most exquisite desserts. Most of the questions in the preparation of "Napoleon" arise when it comes to cream. Many housewives prefer custard. It is really lighter and more useful than oil. However, it is necessary to take into account a number of nuances in order for the cream to turn out perfect.
RECIPE FOR CUSTOMER FOR CAKE "NAPOLEON"
What do you need:
1 st. cream with 20% fat
4 tbsp Sahara
1 tsp starch
3 eggs
How to make custard for Napoleon cake:
1. Take a pot. Better enamelled. Put sugar, starch into it, add eggs and mix the mass for 1-2 minutes. Then add the cream and put the saucepan on the stove.
2. Constantly stir the mixture with a wooden spatula. Your task is to prevent the cream from boiling. Otherwise, it will collapse and fail. Heat the mixture until it thickens. Then leave the cream to cool.
You can make chocolate custard for Napoleon cake.
CHOCOLATE CUSTER RECIPE FOR NAPOLEON CAKE
What do you need:
1 st. milk
2 tbsp flour or potato starch
100 g chocolate
2 eggs
1/3 st. sugar (ideally powdered sugar)
50 g butter
2 g vanillin
How to make chocolate custard for Napoleon cake:
1. First, heat the milk, add starch or flour and mix thoroughly.
2. In a separate bowl, beat eggs with sugar and add vanillin. Then combine both mixtures and beat well. Then break the chocolate bar into small pieces and add them to the cream mixture.
3. Put the saucepan with the cream on a slow fire and stir constantly. Boil until the cream becomes the consistency of thick sour cream. Next, let the mixture cool. After it has cooled to room temperature, add the softened butter to it and beat everything together.
Alternatively, you can make custard sour cream for the Napoleon cake.
RECIPE OF CUSTOMER CREAM FOR "NAPOLEON" CAKE
What do you need:
500 g sour cream 20% fat
600 ml milk
2 tbsp starch
3 eggs
1 st. sugar (ideally powdered sugar)
2 g vanillin
Do you want to cook your favoritecake "Napoleon" in 10 minutes ? Then write downfamous chef's signature recipe !..
How to cook custard sour cream for Napoleon cake:
1. Pour 1 cup of cold milk into a bowl, dissolve starch in it and add sugar and eggs. Mix everything thoroughly so that there are no lumps.
2. Pour the remaining milk into a saucepan and put on fire. Boil it and reduce the heat. Then carefully pour the egg-starch mixture into the boiled milk and mix everything. Bring the mixture to a boil, but do not boil, stirring constantly.
3. After you remove the cream from the heat, add vanilla and cool to room temperature. It remains only to add sour cream to the cream (it should be thick).
You can make Napoleon cake cream more fragrant. To do this, you can pour 1 tbsp into the cream. cognac or liqueur. Alternatively, you can diversify the taste of the cream by adding 2 tablespoons at the very beginning of cooking. toasted and finely chopped nuts.
Cake napoleon recipe
According to one version, the recipe for the Napoleon cake was developed during the 2nd French Empire (1852-1870) almost by order of Emperor Napoleon III in honor of his uncle, Napoleon Bonaparte. Napoleon (French mille-feuilles) - puff cake or cream puff. Prepared from puff pastry with a cream lining. AT different countries this cake is called differently: in France and Italy - millefeuille, in the USA - Napoleon, in the UK - cream slice. Once upon a time, when I was a child, I was taught how to cook a Napoleon cake. The recipe is generally unpretentious, if desired, prunes can also be added, but it has been tested more than a dozen times. Napoleon cake is one of the best cakes home cooking, and, for sure, every housewife has her own recipe for Napoleon. The cake, in addition to taste, has a number of other advantages: in accordance with the Napoleon recipe, it is low-fat, if made with custard, does not require a lot of time to make, and, which is also important, cake layers can be baked a few days before the celebration, and in The right moment is just to prepare the cream and smear the cake. Napoleon is a cake among cakes, it is not for nothing that he is called the great commander.
To prepare Napoleon, cakes made from puff pastry should be smeared with cream 5-6 hours before serving. If the dough is not puff, but there are 8-10 pieces of cakes, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to soak in the cream.
There are several recipes for Napoleon. Cakes made according to any of the recipes below can be smeared with custard or butter cream, each individually or in turn, spreading one cake with custard and the next cake with butter cream. If you grate lemon zest on a fine grater into any cream, then the Napoleon cake will acquire a very pleasant aftertaste and aroma. So, how to make cakes?
Ingredientsnapoleon cake:
5 cups flour
- half a kg of margarine
- glass of water
For creamnapoleon cake:
250 g butter
- glass of sugar
- egg
- 0.5 cans of condensed milk
- 6 tbsp. spoons of boiled milk
Cooking cake Napoleon:
We chop flour and margarine until a homogeneous mass is obtained, add water and continue to chop until a dough forms. Divide the dough into several parts, put in the refrigerator for about an hour. We form several large layers of dough and bake them in the oven until cooked. We cool the cakes, coat them with a pre-prepared cream, sprinkle the top cake with crumbs.
1 pack of margarine, 2 tbsp. flour,
Chop everything together with a knife.
Break 2 eggs into a glass, a little salt, 1 tbsp. vinegar, chop everything, if there is no liquid half a glass, then add water.
Add the contents of the glass to the dough and chop until a homogeneous mass is formed. Divide the dough into 7 cakes.
Custard for Napoleon.
0.5 liters of milk,
2 l. flour,
0.5 kg. Sahara,
100 gr. butter,
4 egg yolks beaten with sugar
Cake "Napoleon" is one of the best homemade cakes, and, for sure, every housewife has her own recipe for "Napoleon". The cake, in addition to taste, has a number of other advantages: in accordance with the Napoleon recipe, it is low-fat if made with custard, does not require a lot of time to make, and, which is also important, cake layers can be baked a few days before the celebration, and at the right time, just prepare the cream and smear the cake.
To prepare "Napoleon", cakes made from puff pastry should be smeared with cream 5-6 hours before serving. If the dough is not puff, but there are 8-10 pieces of cakes, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to soak in the cream.
There are several recipes for "Napoleon". Cakes made according to any of the recipes below can be smeared with custard or butter cream, each individually or in turn, spreading one cake with custard and the next cake with butter cream. If you rub lemon zest on a fine grater into any cream, then the Napoleon cake will acquire a very pleasant aftertaste and aroma. So, how to make cakes?
Cake napoleon recipe
Products for the test: 200 g butter or margarine, a spoonful of vodka, 1/2 cup water, 2 cups flour, a pinch of salt
To prepare the dough for the Napoleon cake according to this recipe, pour vodka into a glass filled with half boiled water, add salt and stir everything. Sprinkle the desired amount of flour on a cutting board, cut the butter or margarine from the refrigerator into pieces and chop until crumbs form. Then collect the crumbs in a slide, make a funnel and gradually pour in the liquid from the glass, continuing to chop until a dough forms.
Put the finished dough in the refrigerator for 2 hours, then divide into 4 parts and roll out a layer 3-5 mm thick from each. The number of cakes depends on the size of the mold or baking sheet. If the shape is small, then 5-6 cakes can be made.
puff pastry napoleon cake
Products for the test:
According to this dough recipe for Napoleon cake, make two doughs: one - 200 g of soft margarine and 1 glass of flour, the other - 1 glass of sour cream and 1 glass of flour.
Pour flour thickly on a cutting board, put sour cream dough and make cuts on it. Roll out the dough and four sides with an envelope. In the middle of the envelope, place the margarine dough, rolled out on a board to the desired size. Close the butter dough with the sides of the sour cream envelope and begin to roll out this layer, pinching the edges. There should be a lot of flour on the board so that the dough does not stick to the board anywhere.
This stuffed layer is rolled out from the middle so that voids do not form in the sour cream dough around the edges. After rolling the dough into a rectangle 10 mm thick, fold it four times, cover with a napkin and let stand for 5 minutes, then roll the dough into a rectangle again (you need to roll it from the middle to the edges and from the edge to the middle) and fold it four times again. Do this 4 times to get many layers.
When the dough is rolled out for the last time, fold it so that you get a bar and cut it into pieces according to the number of cakes. This amount of dough will make 6 cakes in the usual form and 4 cakes the size of a baking sheet. After you have marked and cut the bar, cover it with a napkin and take it out in the cold for 2 hours. After that, you can start making cakes. Sprinkle the cutting board generously with flour and place one part of the dough as the dough lay in the refrigerator on a plate, without turning over, otherwise the puff will be broken. Roll out the dough to the desired size. Lubricate the form or baking sheet with margarine and put the layer on a hot baking sheet or form so that the dough “runs” less. It is necessary to prick the entire surface of the dough with a fork along and across. Putting the dough into the form, lift it a little on board - the dough in the oven will definitely “shrink”, and after baking, the size of the cake will be equal to the size of the bottom of the form. The cakes are baked in a hot oven until golden brown. Handle the cakes with care as they are very fragile.
Cake puff Napoleon
Products for the test: 100 g creamy margarine or butter, 150 g sour cream, 1/2 cup granulated sugar, 2 eggs, 2.5 cups flour.
To prepare the dough for "Napoleon" according to this recipe, grind eggs with sand, put soft butter or margarine, continuing to grind until a homogeneous mass is obtained, then put sour cream, stir it with the mass and add 2 cups of flour (previously sifted). Mix the flour with the mass, add the rest of the flour by a tablespoon, kneading the dough. From the finished dough, make a bar and divide it into 7-8 parts for large cakes (on a baking sheet) or 9-10 for a regular form.
Roll out the dough for cakes thinly. Grease a mold or a baking sheet slightly heated in the oven with margarine, put the rolled dough and prick it with a fork along and across the cake. The rolled dough, as we have already mentioned, is conveniently transferred to a baking sheet by winding it on a rolling pin. Stroke the rolling pin and the surface of the dough with a hand “dipped” in flour. Spreading the rolled cake on a baking sheet, roll it off the rolling pin.
The cakes are baked in a hot oven for only 8-10 minutes, so be careful not to burn them.
Cake layers prepared in this way are best lubricated with custard. Do not apply a lot of cream on the cake - it will soak the cakes, the cake will become “wet”, and this will worsen its quality.
napoleon cake classic
Products for the test: 200 g creamy margarine, 1 cup sour cream, 2 cups flour.
Pour flour on a cutting board, cut margarine from the refrigerator onto flour and chop with flour until crumbs form. Add sour cream to the crumbs, continuing to chop. Make dough. If the dough sticks to your hands, add some flour to the board and knead it. Form a bar from the dough and make cuts on its surface with a knife, indicating the number of cakes. Put the dough on a plate, cover with a napkin and take it out in the cold for 1.5-2 hours, after which you can roll out the cakes.
With this method of preparing dough for the "Napoleon", the cut off part can be turned over and rolled out on either side. From this amount of dough, 4-5 large cakes and 5-6 ordinary ones are obtained.
Products for the test: 350 g creamy margarine, 2 cups flour with top, 1 egg, 1 teaspoon vinegar, 1/2 teaspoon salt, 1 cup cold boiled water.
Sprinkle flour on a cutting board, finely chop margarine from the refrigerator and chop until crumbs form. Pour a raw egg into a glass, stir it up, add a teaspoon of vinegar, put salt, mix, adding cold boiled water to the brim and stirring so that the liquid in the glass is homogeneous. Pour the liquid from the glass a little into the crumbs, continuing to chop until a dough forms.
Divide the finished dough in the form of a bar into 5-6 parts for large cakes or 7-9 for small ones. Take the dough out in the cold for 2-3 hours, after which it can be rolled out.
Napoleon Cake Cream Recipes
For a layer of cakes, use custard or butter cream, or both at the same time.
Custard Ingredients: 1/2 liter of milk, 3 eggs, 1 cup of granulated sugar, 100 g of butter, 2 tablespoons (with top) of flour, vanillin.
Ingredients for Butter Custard: 2 cups of milk or cream, 1 cup of granulated sugar, 3 eggs, 2 tablespoons (with a small top) of flour, vanillin (at the tip of a knife), 50-70 g of butter.
To prepare the cream, pour the milk into an enamel saucepan with a heavy bottom and put it on a small fire. While the milk is heating, grind the eggs with sugar until the mass becomes homogeneous, then put the flour into this mass and stir it so that there are no lumps. Pour hot milk in small portions into the mass, stirring constantly.
Put the saucepan with the mass on a small fire and stir all the time so that the cream does not burn, and the flour is brewed without lumps. You need to stir the cream not with a spoon, but with a wooden spatula: it fits more tightly to the bottom of the pan. When the cream thickens to the desired consistency, remove it from the heat, add the butter and stir the cream until the butter melts. Let the cream cool down and only then put the vanillin.
Custard without vanillin is not as aromatic, although its nutritional value remains unchanged. You can put lemon or orange zest in custard or grate chocolate.
Products for butter cream: 300 g butter, 1 can of condensed milk with sugar, vanillin.
To make buttercream a few hours in advance, take the butter out of the refrigerator to make it soft. Beat soft butter with a mixer until fluffy. Then, without stopping whisking, you need to add 1-2 tablespoons of condensed milk with sugar (condensed milk should also be at room temperature).
The cream is whipped until the entire portion of condensed milk is used, and the mass becomes homogeneous and plastic.
If the cream becomes pockmarked while whipping, warm it up slightly and beat again.
After the cakes are baked, the cream is prepared, both are cooled, you can spread the cakes and decorate the cake. Before brushing the cakes with cream, use a sharp knife to cut off any excess dough from the main size of the cake. This mainly applies to large cakes that were baked on a baking sheet. Cakes baked in a mold will have less waste. Grind these scraps or waste - this will be the powder for the cake. After you have smeared all the cakes with cream, you also need to grease the ends of the cake on all sides with cream, and sprinkle the cake with powder on top.
If the cakes are not very even, grease them with cream and let stand for 2-3 hours, then cut a narrow strip around the entire perimeter of the cake with a sharp knife - the cake will become even, and then spread the cream on the ends of the cake.
Enjoy your meal!
Napoleon custard cake
There are many options for making this cake - from quick, using ready-made puff pastry or baking 4-5 non-puffed cakes, to long and meticulous - with hand-rolled homemade puff pastry. I suggest a middle ground - this recipe is not the fastest, but not as boring as it might seem at first glance. I would say that it is the most common among Napoleon lovers. So, Monsieur Napoleon!
Ingredients:
For test:
2 eggs
300 g butter
6 cups flour (cup = 200 ml)
4 tbsp. l. vinegar
300 ml water
For custard:
5 yolks
1.5 l. milk
3 art. l. starch
300 g sugar
vanilla to taste
Pour the flour on the table, add room temperature butter there and chop it all into a small homogeneous crumb (I just rubbed it with my hands).
We make a recess in a pile of crumbs and begin to gradually add eggs, vinegar and water there.
Knead into a smooth smooth dough.
We put it in a bowl, cover with cling film and put it in the refrigerator for an hour and a half to two. Then take out and divide into 16 equal parts.
Let's start rolling. First you need to choose the shape by which we will level our cakes. I took an ordinary bowl so that its diameter was less than the diameter of the dish on which the cake would fall (in the end it was not a dish at all, but oh well). Next, we decide on the rolling method - either we roll out the cakes directly on the baking sheet, or we do it on a table sprinkled with flour, and then we transfer the cake by winding it on a rolling pin. I went the other way - each time I took a piece of foil, rolled it out and pierced the cake (2 mm thick).
We bake cakes in preheated to 250 degrees. oven until slightly golden (this takes about 5-7 minutes per cake) and put on a plate. If a couple of cakes failed - crumbled, for example - do not be discouraged. We will use them to sprinkle the finished cake.
Between baking cakes, prepare the cream. To begin with, in a saucepan, we begin to boil milk without one glass. While it boils, mix the yolks with a glass of milk, vanilla, starch and sugar.
Pour this filling into boiled milk and cook, stirring constantly until the mass thickens. Then remove from heat, stir for another 3 minutes. Now the cream needs to be cooled. It is not worth leaving it to the will of fate - a film forms on the surface, which, when mixed, will worsen the consistency of the cream. Experienced advise to pour the cream into the mixer bowl and leave to spin at minimum speed. As an option, pour the cream into a wider bowl, which we will then place in a larger container with cold water and cool, stirring by hand. In general, something like this
When the cream has cooled, we begin to coat the cakes with it. We smear generously, about 2-3 tbsp. spoons on the cake (Do not forget to leave a couple of the most unsuccessful cakes for crumbs). We leave our unsightly “Napoleon” in this form for a couple of hours so that the cakes are soaked and settled.
Then we level the protruding edges with a sharp knife, coat the cake with the rest of the cream on all sides and sprinkle it with crumbs.
Let it completely soak for 4-5 hours.
Happy tea!