There are several options for the origin of the name of the Napoleon cake - either it was named in honor of the celebration of the centenary of the expulsion of the great Bonaparte from Russian lands, or this miracle of confectionery art was invented in the city of Naples, and the name was distorted over time. The French themselves call this dessert “a million layers”, but all confectioners know for sure that there are much fewer of them - 256.

Creams on an oil or sour cream base are prepared for a layer of cake, and custard is mainly used for filling cakes and decorating "Napoleon". We have already described the recipe for custard for a cake (any, Napoleon is no exception) in one of the articles, so we will immediately move on to butter and sour cream.

Oil cream for "Napoleon"

Ingredients:

• butter - 300 g;
• condensed milk - 300 g;
• vanillin - 0.1 g.

To prepare the butter cream for the Napoleon cake with condensed milk, you need to thoroughly beat the softened butter warmed up after the refrigerator and, without ceasing to beat, add a pinch of vanillin and a couple of tablespoons of condensed milk to it. The procedure is repeated until all the condensed milk is used. Having achieved a homogeneous, lush consistency, stop beating. This cream for "Napoleon" is also called butter, but in many cookbooks it is whipped butter, not cream, that is mentioned. Butter is the main, cheaper, and most importantly, natural ingredient, so think twice about replacing it with whipped cream. By the way, you can add a few grams of cognac or liquor to the finished cream, as well as nuts, lemon juice, jam or jam.

Sour cream for "Napoleon"

Ingredients:

• sour cream (35% fat) - 400 g;
• sugar - 150-200 g;
• vanillin - 0.1 g.

Sour cream is beaten with sugar until a homogeneous consistency is obtained, then vanillin is added. You can enrich this simple cream with jam, nuts or jam.

As already mentioned, oil and sour cream they are used to make the Napoleon cake in order to impregnate the layers, since, unlike custards, they have a higher moisture content, so they impregnate the layers better, and are also not capable of resistance.

After impregnating the layers and trimming the cake to the desired shape, the remaining cream must cover all its sides and sprinkle with chopped scraps. And in order to achieve complete rejoicing of loved ones, we advise you to purchase a special pastry bag with nozzles in the store, and depict on the surface of the cake, For example, flower bed, or some other creation. Little advice on decorating a cake with cream: first practice somewhere on cardboard, this activity is not the easiest and it is desirable, so to speak, to at least “fill your hand” a little.

In the process of preparing the cake "Napoleon" from classic recipes delicious, both custards and buttercreams, can be slightly deviated. This is done for a change, regular culinary experiments, or just a flight of fancy. Thus, in addition to jam and nuts, cocoa, grated chocolate, coffee, caramel, yogurt or very finely chopped dried fruits are perfect as fillers for creams.

Cake napoleon recipe

According to one version, the Napoleon cake recipe 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, you can add prunes, 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 the 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 rub until smooth, 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 warmed up 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 oil 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 granulated 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.

Oil cream products: 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.

Bon appetit!

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 small homogeneous crumbs (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 a regular bowl so that its diameter was smaller 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!

A photo simple recipes custard for Napoleon.

AT Soviet time our mothers and grandmothers considered the classic "Napoleon" made of puff pastry to be aerobatics, adding a portion of cream according to a special recipe. Most likely, because the puff pastry itself they had to cook by hand, the “store” was not for sale. Nowadays, you can find any semi-finished products in stores, and even the most unlucky of novice housewives can make your favorite cake. However, the highlight of any baking is a delicious, lush, successful cream. Cream prepared according to the rules of "Napoleon" recognizes only custard.

When choosing a cream recipe for Napoleon, it would be a wise decision to turn to the sources, or rather, to the cookbooks of the Soviet era. One of best recipes gives the famous book "Housekeeping". It's a custard for "Napoleon" without oil.

• 5 yolks or 4 whole eggs;
• 1 cup (250 ml) sugar
• 2 tbsp. l wheat flour;
• vanilla sugar - 1 coffee. the spoon.

1. In a metal bowl, grind eggs with sugar. Try to make the grains dissolve as best as possible.
2. Add flour to the egg-sugar mixture, mix and carefully break up all the lumps.
3. Place the bowl in a saucepan and pour enough water into the bottom of the saucepan so that the bowl is halfway in the water.
4. Let the water boil in a saucepan, and stir the cream in a bowl with a spoon until it thickens.
5. When it starts to boil, turn off the heat and remove the bowl from the pot.
6. Stir the vanilla sugar into the still hot cream and stir well.
7. The finished product must be kept under the lid, otherwise a film may form on its surface.

Butter custard "Shallot"

• milk - half a glass;
• yolks - 2 pcs;
• sugar - an incomplete faceted glass (200 ml);
• vanilla sugar - 1 sachet;
• unsalted butter - 1 pack (200 gr);
• cognac - one or two tablespoons

1. Remove the butter from the refrigerator at the very beginning of cooking and leave it to soften at room temperature while you make a thick base.
2. In a small bowl (one that can be put on fire) mix the yolks with the milk.
3. Add sugar, stir until dissolved.
4. Place the saucepan over a very low heat and, stirring gently, bring to a boil. Make sure the mixture doesn't start to stick to the bottom.
5. Let the future cream simmer for about 5 minutes until it thickens. Don't digest! Then remove from heat and cool to a temperature that is pleasant to the touch.
6. In a mixer bowl, beat butter with vanilla sugar.
7. When the mass becomes lush and white, start adding the cooled cream base in portions. Portions should be small. Stir at low speed.
8. When the oil and base are almost completely blended, add the cognac.
9. The total mass of the finished cream will have a smooth appearance and a uniform, lush texture.

English custard

A very famous type of custard used all over the world.

• half a liter of milk;
• 8 yolks;
• 250 gr of powdered sugar;
• vanilla sugar.

1. In an enameled bowl, grind the yolks with powder until smooth, and it is desirable that all the sugar is dissolved.
2. Pour in cold milk, stir well again.
3. Put the bowl in a water bath, cook, stirring constantly.
4. Heat the mixture well, it will begin to thicken.
5. Do not bring to a boil, remove from heat and add vanilla sugar.
6. Strain the cream or run with an immersion blender to make the mass homogeneous. Highly important condition: it is necessary to cook in a water bath and start heating the mass very slowly so that the yolks do not curl into flakes. The video will help you to prepare a simple cream correctly: custard for "Napoleon"

From the classic, common and well-known recipes, let's move on to common homemade custard options that have appeared in our kitchens thanks to the magical hands of our mistresses.

Custard with butter that is always in shape

• 4 large eggs;
• flour - 3 tbsp;
• fresh milk - 0.5 liters;
• butter - from 300 to 400 gr;
• vanilla pod.

1. Toast the flour in a dry frying pan until a delicious smell appears, but at the same time make sure that its color remains white. Don't overcook.

1. Mix the chilled eggs with sugar and rub well.
2. Add the cooled flour to the egg-sugar mixture, mix until smooth.
3. Put the vanilla pod into the milk and boil.
4. When the milk begins to boil, remove the vanilla and, stirring constantly, pour the milk into the egg mixture.
5. Boil again, after which you can remove from heat and cool.
6. Beat the butter with a mixer until fluffy.
7. In small portions, thoroughly kneading, combine the oil and the base.
8. One of the most unpretentious options for making custard is a recipe for microwave oven now available in every kitchen.

Custard without butter in the microwave

• 2 yolks;
• 160 gr sugar;
• 2 tbsp. l flour;
• 400 ml milk.

Combine all ingredients in a microwave safe bowl. Beat with a hand whisk or blender until completely smooth and until the sugar crystals dissolve.

Put the dishes in the microwave at full power for three to five minutes. While cooking, stir the cream every minute. Cooking time is highly dependent on the size of the yolks. The cream should thicken well, but do not let it boil, otherwise the yolks will curl up in flakes.

fruit custard

This cream can be made with apple juice, pineapple syrup (liquid from canned pineapple), orange juice, or apricot puree (or marmalade).

• half a glass of milk;
• half a glass of fruit supplement from the above;
• five tablespoons of sugar;
• 4 eggs.

Mix milk, eggs and sugar, beat with a whisk and heat. Do not boil. Pour in the fruit additive. Heat again until almost boiling.

In a chilled bowl, beat egg whites until firm peaks form. While whisking, quickly combine the hot cream with proteins. Reheat and cool again.

Cream custard

• 250 ml cream;
• 4 tbsp. l granulated sugar;
• 4 eggs;
• vanilla sugar.

In a saucepan, mix cream, sugar and yolks, beat with a whisk until smooth. Place the saucepan in a water bath. While stirring, bring the contents of the saucepan to a boil.

Beat the whites with vanilla sugar as for meringue (when the mass taken on a spoon does not slip and keeps its shape), quickly pour more hot cream into them and mix well. Cool.

The cake needs to be layered while the cream is still warm. Having hardened, the cream becomes similar in consistency to jelly.

Not everyone likes custard on flour, some housewives consider it rough. Especially for them, we give a recipe for custard using starch.

Custard on starch

• 6 eggs;
• 2 teaspoons wheat or cornstarch;
• 8 art. l. granulated sugar;
• 2 glasses of milk;
• vanilla sugar.

In a saucepan, mix sugar, eggs and cornstarch. Whisk well with a fork or whisk. Add milk. Place the saucepan over low heat and heat until thickened, stirring constantly.

Pour in vanilla sugar, mix. You don’t need to boil the cream, just let it thicken properly, remove from heat and cool.

In the "Brezhnev" eighties, the country's kitchens created the most economical recipe ever for custard for "Napoleon" - without milk and eggs.

Custard "Economy must be economical"

• 2 tbsp flour;
• 250 gr sugar;
• 250 ml of water;
• 250 gr of oil;
• vanilla sugar.

1. In a small saucepan, boil sugar syrup and half a glass of water.
2. With the remaining water, dilute the flour so that there are no lumps left at all.
3. Constantly stirring with a whisk, pour the water with flour into the boiling syrup.
4. Cook until the cream becomes like thick sour cream. Then remove from heat and cool to below room temperature.
5. Beat butter and vanilla with a mixer until fluffy.
6. Add the gradually cooled cream to the whipped butter, kneading well at low speed after adding each spoonful.

Surely, our hostesses most often use semolina custard for the Napoleon layer.

Simple custard on semolina

• 3 tablespoons of semolina;
• 0.5 l of milk;
• one and a half glasses of granulated sugar;
• 1 sachet of vanilla sugar.

Pour semolina into cold milk, stirring constantly, cook until thick. Cool. Separately, beat the butter with sugar to become like a cream.

Combine oil cream and semolina adding one tablespoon at a time and mixing thoroughly. Finally, beat the total mass of the cream with a mixer at high speed for about 10 minutes, until the desired fluffiness.

This cream turns out to be very tasty if you add lemon to it - grate with peel, beat in a blender with sugar and add to porridge before combining with butter.

Custard on semolina with condensed milk

• 1.5 cups raw milk;
• 0.3 cups of semolina;
• 200 gr butter;
• vanilla sugar;
• 1 can of sweetened condensed milk.

Boil milk in a small saucepan. Pour the grits into the boiling milk in a thin stream. Stir constantly with a whisk, bring to a boil and cook for 2 minutes. Remove from fire and cool. Blend the porridge until smooth with an immersion blender.

Combine the softened butter with vanilla sugar and condensed milk and whisk. You should get a fluffy cream. Combine both masses and beat with a mixer at high speed.

Only in our country there are more than a hundred varieties of custard. With such an abundance, of course, every housewife has her favorite “signature” custard recipe. An excellent combination of custard and puff pastry. Even adherents of a vegetarian diet have created their own version - on coconut, soy or almond milk, with cream of vegetable origin. Creating cream variations based on the basic recipe will not be difficult for you either - you can add cocoa, white chocolate, coconut flakes, nuts, jam, extracts and everything that your fantasy tells you, everything that will “sound” good to your taste in your favorite Napoleon.

Hi all. Today I will share with you the recipe for the legendary Napoleon cake. I think for many this dessert is associated with childhood, and also with the New Year. Because, most often, it was on this holiday that our mothers and grandmothers spoiled us with this masterpiece.

There are two camps of people who are divided according to the type of finished product into a “wet” version and a “dry” version, or, more precisely, into soaked and crispy. I prefer the “wet” version of Napoleon. With lots of . Recently, I began to prepare a light version of the cream -. In addition to these classic options, you can cook with and with, it's insanely delicious. With these creams, the cake just melts in your mouth.

Well, if you are a crunchy lover, then just replace the custard with butter, and you will be happy. For example, or

What is a Napoleon cake anyway? This is a puff pastry. I will tell you in detail how to cook this most puff pastry at home. Of course, you can also buy ready-made puff pastry. But, as you know, the taste will be completely different.

I won’t write about the preparation of custard here, I just give links to two creams, the choice is yours - and. Well, for those who like to crunch -.

So, how to cook Napoleon cake at home. By the way, I want to note that the weight of the cake according to my recipe is 2-2.5 kg. If you want a smaller size, feel free to halve the ingredients.

Napoleon cake recipe step by step with photos.

Ingredients:

1. 450 gr. flour
2. 250 gr. butter 82.5%
3. 1 egg
4. 150 ml. ice water
5. 1 st. l. vinegar 6% (I have white wine)
6. 1 tsp salt (no slide)

Cooking:

We send the butter and a glass of water to the freezer for 30 minutes. I usually put the butter in the chamber in the evening, and in the morning I start cooking.

Sift flour into a bowl.

We rub our well-chilled butter on a coarse grater there, mixing the butter with flour all the time.

Quickly rub the grated butter with flour with your hands, spend no more than 2-3 minutes on it.

Add the egg, salt and vinegar to the chilled water.

Mix with a fork. Vinegar can be any, but not more than 6%. In my case it is white wine.

Pour this liquid into the butter-flour mixture and collect the dough into a ball. There is no need to knead the dough for a long time until smooth. It is ideally obtained with large pieces of unmelted butter.

We divide our dough into 13-15 parts. This time I had a diameter of 19 cm. 15 cakes came out, before that the diameter was 22 cm. 12-13 cakes came out. We remove the dough in a container sprinkled with flour, either in the refrigerator for 3-4 hours, or in the freezer for an hour.

During this time, prepare the cream. I have recipes for two types of cream on my site that are ideal for the layer of this cake. and its light version - . You can choose the cream of your choice. In these articles, the amount of ingredients is calculated specifically for this recipe.

After our dough has cooled, we proceed to rolling. If the dough was in the freezer, then we shift it to the refrigerator. Each time we take the balls out of the refrigerator one at a time, do not take out the rest of the dough so that it does not melt prematurely.

I used my miracle purchase - a silicone mat, it has markings with different diameters. In one of the articles, I already told you about its benefits, then I cooked.

Here is my silicone mat. If you didn’t find one in your city, then you can order it in the Bakerstore store using this link - Silicone mat.

If you do not have this device, then I suggest rolling out the dough on parchment, where you draw a circle of the diameter you need in advance (just remember to turn the parchment to the other side before rolling out so as not to eat the dough with pencil particles later). So, you at least roughly understand what to strive for.

The dough should be rolled out as thinly as possible, constantly sprinkling flour on the rolling pin. Of the indicated number of cakes, the thickness will be just the minimum. It is necessary to roll out the dough a little more than the outlined circle. Firstly, the dough will shrink during baking, well, and secondly, we will make the top coat of our cake from the scraps.

After you have rolled out the dough, prick it with a fork. So the cake will not rise much when baking.

I baked the cakes directly on the rug, if it is not there, then transfer the rolled cakes to a baking sheet covered with parchment and bake at 200 ° for 5-7 minutes until golden brown. Try to fit 2 cakes on the baking sheet at once, so the baking time will be significantly reduced.

As soon as the cake is ready, you must immediately cut it! This is very important point, since the cakes from the oven are still pliable, as they cool, they become brittle and will simply crumble. We cut it in the same way, focusing on the saucer, carefully with a knife. And even easier - cut with the help of a cover, you just need to scroll it left and right half a turn, and no knife is needed, and the circle turns out perfect. Unfortunately, I did not have a lid of the diameter I needed, and I used a plate.

Transfer the sliced ​​cake to a wire rack and let it cool.

We do this with each cake.

During baking, our cream will just cool down and be ready to go.

We collect the cake.

We spread a couple of spoons of cream on the dish so that the cake does not slip.

Place the crust on top.

Lubricate it with cream. Do not spare the cream, according to my recipe, a sufficient amount comes out (2-3 tablespoons can be safely taken). So we do with all the cakes. At your request, you can put some filling in the layer, my mother always puts walnuts, you can add jam or curd, boiled condensed milk. This time I missed every 3 cakes, I just had a jar left after cooking. And you can not add anything, our dessert already tastes great.

After we have collected the whole cake, we press it a little with our hand on top and send it to the refrigerator for a couple of hours. During this time, the cakes will be slightly soaked with cream and the cake will settle. You can put a load on top of the cakes for 30 minutes, so the cakes will become even softer.

We send the cake to the refrigerator for half an hour, so that the cream grabs.

At this time, we put our trimmings of cakes in a blender and grind them. I don’t like to chop much into crumbs, it seems to me that this is more suitable for. But you can choose a different size for yourself. By the way, you can grind it simply with your hands or with a rolling pin if there is no blender in everyday life.

Sprinkle these scraps on our cake.

We put it in the refrigerator to soak. Best for overnight. From above, you can decorate with berries, or you can not decorate and leave it like that.

Here's what a handsome man turns out. A large number of cakes and cream make this cake a truly royal dessert. The recipe for this cake was borrowed from Victoria Melnik, for which many thanks to her.

And, following such a delicate and feminine cake, I will soon tell you the recipe for a real masculine, brutal handsome man - dark beer cakes, chocolate cream and ganache ... And all this splendor of taste will be gathered in. Your men should appreciate it. Do not miss!

Enjoy your meal.

If you often bake cakes and pastries, then in your notebook this custard for "Napoleon" will not be superfluous. The recipe with a photo will show step by step how to cook it correctly. By the way, the cream is suitable for different cakes, not only for, but also for biscuits, sand and "dry" cakes, and is also prepared from available products. You should expect a wonderful result: the cream will turn out delicious, and the cake will be soaked and surprisingly pleasant. The taste of the cream is very delicate, and the aroma is rich.

Ingredients:
- chicken egg - 2 pcs.;
- milk - 1 l;
- wheat flour - 4 tbsp. spoons;
- vanillin - 2 g;
- sugar - 1 glass;
- butter - 150 g.

Recipe with photo step by step:

Beat chicken eggs in a saucepan, add sugar, as well as vanillin, or other flavoring.




Then add wheat flour and gently grind the mixture, preferably until the sugar dissolves.




You will get a sweet thick flour mixture - this is the basis of the custard.




Now add milk to this mixture. Add in portions, literally half a glass. After stirring, add more milk and so the whole liter.






Mix everything with a whisk and put the already homogeneous cream on a slow fire. It should be brought to a boil, but it does not need to be boiled. The custard will thicken gradually on the stovetop, so don't worry if it's a bit runny at first.




Remove the hot cream for the cake from the heat, and after 5-10 minutes, when it has cooled slightly, add the butter in portions, and before that it is advisable to keep it at room temperature so that it becomes soft, or grind it before adding it to the custard .




Ready! You can spread the cakes with the cooled custard and make a beautiful delicious cake"Napoleon".
Bon appetit!