Diet Napoleon: recipes. Napoleon cake with cornmeal Napoleon custard

I found a recipe for a dietary Napoleon on an English-language site. Phew! What ingredients! For example, gluten-free flour. What is this? Gluten is basically gluten. There is a very rare disease - gluten intolerance. Rare, it is rare, but a latent course of the disease is suspected in every third person.

So what kind of flour is gluten free? Rice flour is not the most useful, but the most common. The pastry is dry. Rice bran is much healthier, but not stored for long. Potato starch is gluten free, but not very healthy. Potato flour gives any dish the taste of mashed potatoes. Tapioca flour is healthy, keeps well, but where can I get it? Cornmeal is both tasty and healthy. A lot of it is prepared with pleasure in the North Caucasus. Buckwheat flour is very useful, but bitter. It is good to mix it with rice flour. Oatmeal can also be gluten-free if it's made in a facility that hasn't ground gluten-containing cereals. There is also millet, coconut flour, sorghum flour, nut flour, amaranth flour, chickpea and lentil flour. Their darkness, and darkness, and darkness. And new ones appear all the time.

Xanthan or xanthan gum still has the E415 badge. This is a natural food supplement. The most expensive, but also the best gluten substitute. He is an excellent thickener.

Servings: 8
Calories: high calorie
Calories per serving: 680 kcal

To prepare a dietary Napoleon, you will need:

gluten-free flour - 10 tbsp (I mixed rice and buckwheat flour in half)
baking powder - ½ tsp
vanilla extract - 1 ½ tsp
cocoa powder -1 tbsp
salt - 1/8 tsp
egg - 1 pc.
unsalted butter - 4 tbsp.
sugar - 1 tbsp.
mascarpone cheese - ¾ tbsp.
thick cream - 2 tbsp.
xanthan - ½ tsp
lecithin - ½ tsp
citrus oil - 1 tbsp.
ground cardamom -½ tsp
powdered sugar from unrefined cane sugar - ¼ tbsp.
powdered sugar - 1 tbsp.
bitter chocolate in shavings - ¼ tbsp.

How to cook diet Napoleon.

1. Preheat the oven to 180°C.
2. Beat the egg with half a glass of sugar until light in color. Add 2 tsp. vanilla extract.
3. In another bowl, combine flour, baking powder, salt and cocoa. Mix them up.
4. Combine egg mixture, dry ingredients and melted butter.
5. Grease a baking sheet with vegetable oil or cover with a silicone mat. Spread the dough in a thin layer.
6. Bake for 10 minutes. until golden. Cool down a bit. Cut with a sharp knife into equal rectangles.
7. Mix lecithin, citrus oil and xanthan gum well.
8. Mash the mascarpone, add the lecithin mixture, cardamom and vanillin to it. Stir well.
9. Whip cream with powdered sugar until soft peaks form. Stir the whipped cream into the cheese mixture. Don't put in the whole mixture at once. Stir carefully.
10. Fill a syringe or food bag with melted chocolate. Cut a hole in it, through which you will squeeze the cream.
11. Powdered sugar from raw cane sugar, mix with 2 tsp. water and add a little vanilla.
12. Distribute the number of rectangles equally for each cake. Place whipped cream on bottom rectangles. Connect them to each other by pressing lightly. Spread icing sugar and vanilla on the tops with a spatula. Now it's the turn of chocolate drawings. Squeeze out the chocolate and use a toothpick to help the piping bag create patterns.

The traditional version of the test for "Napoleon" is puff. You can cook it at home or buy it in the supermarket. The first option is tastier, the second is faster. You choose. In addition, some housewives also cook sand cakes - in my opinion, such a cake is as far from Bonaparte as I am far from genetic engineering or the hadron collider, however, it would be simply dishonest not to mention this moment.

The classic version of puff pastry is a rather time-consuming pleasure. An elastic dough is kneaded from flour, salt, oil and water, rolled into a rectangle, which is liberally smeared with butter. The dough is wrapped in an envelope and sent to the refrigerator, after which it is rolled out again, greased with a large amount of oil, wrapped in an envelope, cooled, rolled out, greased - and so on, until there is oil and strength. They say professional chefs can make 500 layers of puff pastry!

The average hostess is not ready for such feats, I think. And it will take a lot of time, so recipes were invented that do not require special skills.

So, I offer you a choice of several test options for the classic Napoleon recipe.

Cooking
Pour the flour into a bowl, rub half the butter, mix.
Pour water and vinegar into the recess, salt and knead the dough on the table - it should become elastic and elastic.

Knead well and for a long time - this is a guarantee that the dough will not tear when rolling.
So, roll it into a rectangle, put the second pack of butter in the center, cut in half lengthwise (to make it thinner). We close the butter with dough (first from above and below, then on the sides), fasten the edges well (this is important!) And quickly roll out the resulting “pie” until it is about three times larger. Fold in thirds, roll out again and put in the fridge. We do our own thing for half an hour or an hour, then we pay 10 minutes of attention to the dough - we take it out of the refrigerator, roll it out, fold it, roll it out, fold it and hide it again. You need to do this 3-4 times - in the end you will get a piece of dough, which after baking will turn into a fragrant, creamy, layered, crumbly cake.

With a sharp knife, divide the dough in half, cut off the round edges from the other three sides of the layer (literally half a centimeter - after baking, they can be used to sprinkle the cake, so send the trimmings to the oven along with the cakes), roll out additionally in the shape of a baking sheet, prick a little with a fork (or a lot: the more holes, the flatter, smoother the cake) and bake for 15-20 minutes at a temperature of 220 degrees. Each sheet (layer, cake) is baked separately! It may take even less time if you roll out the dough very thinly, so be careful not to overdo it!

Beer dough

Beer dough is the so-called false puff pastry, similar in technology to chopped. Cakes on such a test are especially layered, bubbly, light. During baking, the smell of beer and alcohol “leave”, only crunch and tenderness remain.

Ingredients:
4 cups flour;
1/2 tsp soda;
1/2 tsp salt;
2/3 cup light beer;
250 g cold butter.

Cooking
Mix flour with soda and salt, grate ice cream butter into a dry mass, mix. Adding beer, quickly knead the dough that is elastic and does not stick to your hands.
Divide it into 8 parts, roll each into a ball, wrap in cling film and hide in the refrigerator. After half an hour, take out one at a time, roll it into layers (I prefer rectangular, round ones are easier), bake in an oven preheated to 200 degrees for about 5-7 minutes each.

My signature dough for "Napoleon"

The finished dough according to this recipe turns out to be incredibly tender and fragile - and so much so that the cake is smeared with cream immediately before serving. On the table are light crispy cakes that melt in your mouth like a cloud.

Yes, do not try to cut off the baked dough layers - they are so fragile that you will only crumble, turning everything into indistinct crumbs and scraps.

Ingredients:
200 g cold butter
180 ml water
1 st. l. vinegar 9%
1 egg
13 art. l. with a "slide" of flour

Cooking:
Break the egg into a glass, add water, vinegar and shake everything well with a fork.
Pour flour into a deep bowl, rub ice cream butter, mix and pour in the liquid component. Quickly knead a fairly elastic dough that does not stick to your hands - if necessary, add a little flour.

Next - the most interesting: the dough should be beaten off. To do this, we raise the finished lump with both hands to the level of the head (or even higher) and throw it on the table with force. We collect the resulting cake into a lump and throw it again - and so at least 15 times. This procedure will make the dough smooth, pleasant and very pliable.

We divide into 8-9 parts and roll each into the thinnest possible rectangle. We immediately cut off the excess, striving to ensure that all the cakes are approximately the same size. We shift to a baking sheet, prick with a fork and bake at a temperature of 200 degrees until a moderately golden color (7-10 minutes, but the time is conditional and may be different for you).

Honey "Napoleon"

Of course, this is not a classic at all, however, the cake according to this recipe comes out tender and pleasant, so it’s definitely worth trying at least once. Pay attention to the fact that the cakes are very sweet - keep this in mind when you select and prepare the cream. Sour cream and cream go very well with this dough.

By the way, the recipe is very convenient because the cakes can be stored for quite a long time - it’s a good idea to bake several portions of the dough in advance, and then be glad that you always have a “duty” version of the cake at hand.

Ingredients:
1 cup of sugar;
4 eggs;
1 st. l. soda;
1 glass of honey;
5 cups flour.

Cooking:
Mix eggs, honey, sugar and soda, add flour and knead a thick dough. Now - the most interesting: having hidden it in a plastic bag, we leave it for two days (or more) at room temperature. After that, we divide it into equal parts (there is a lot of dough - if you make thin cakes, you will get at least 10 layers), roll it out and send it to the oven for 7-8 minutes (watch the dough - it should only lightly brown) at a temperature of 180 degrees.

Cakes for "Napoleon" on curd dough

Soft, tender cakes with light layering. Suitable for lovers of moist cakes with custard. Take into account that there are a lot of cakes, and they require a sufficient amount of lubrication, so cook the cream from about 1 liter of milk - you won’t lose.

Ingredients:
500 g of cottage cheese;
400 g of sugar;
6 eggs;
700 g flour;
1/3 tsp salt;
1/3 tsp soda;
1/2 tsp lemon juice.

Cooking:
Beat the eggs well with sugar, add salt, soda, lemon juice, stir in the cottage cheese. Add flour, knead elastic dough. We divide it into 15 parts, hide in the refrigerator. After half an hour, we take out one at a time and roll it into cakes. We bake at a temperature of 200 degrees for about 7-8 minutes.
I recommend cutting hot cakes to get an even, beautiful cake.

Cream for cake "Napoleon"

So, with the test, they seem to have clarified, your task is to decide and bake. This is a laborious process: if I bake Napoleon, I usually make double the norm of dough, after which my hands hurt from the rolling pin. However, the result is always worth the effort!

After the cakes are ready, cook or whip the cream. It is believed that the classic in this case is butter cream, but I prefer custard. Choose for yourself, focusing on your taste and preferences of your family.

Custard (milk)

There are a great many recipes for custard and, probably, every housewife prepares it in her own way. This diversity hides the great generosity of cooking as an art - you can, without repeating yourself, cook more and more cakes and creams, fantasize and come up with something of your own, unusual and the best.

I offer my version of custard - found after hundreds of experiments, trial and error. It is delicious, soft and light.

Ingredients:
1 liter of milk;
4 eggs;
1 st. Sahara;
3 art. l. flour;
200 g butter.

Cooking:
Mix sugar with flour, add eggs, grind into a homogeneous mass.
Pour hot milk in a thin stream, stir well, and then put on a minimum heat and cook until puffing, without ceasing to stir the cream with a spoon.
After cooling, add milk to the softened butter in very small portions (literally on a spoon), rub with a spoon until completely smooth or beat until smooth.

Butter cream

The most intense option. Heavy, high-calorie, solid, but, the right word, what a delicious "Napoleon" comes out with this cream! Real!

Ingredients:
250 g high quality butter;
3 eggs;
1 cup of sugar.

Cooking:
Stir the eggs with sugar and, placing the bowl over a saucepan of boiling water, beat until elastic splendor. The cream will look more like a viscous elastic mass than foam, however, it will clearly increase in volume.

Beat room temperature butter until smooth, gradually add the cooled egg mass, without stopping the mixer. The result is a shiny, beautiful cream that can be flavored with alcohol (literally 1-1.5 tablespoons), citrus essence, vanilla.

Custard cream with curd notes

Light cream with a soft curd aftertaste. Ideal if you don’t like the “emptiness” of custard, but the heaviness of cream is too much for you.

Ingredients:
0.5-0.6 l of milk;
4 egg yolks;
3 art. l. flour or corn (potato) starch;
1/2 cup sugar;
300 g mascarpone or any other cream cheese.

Cooking:
Mix the sugar with the yolks and grind until smooth.
Add flour, mix, slowly pour in the milk, mix again and put the saucepan on a minimum fire - stirring constantly, cook until thick and start to "puff". When the mixture has cooled, add cream cheese and beat until smooth.

Cream on white chocolate

What to say? Cream is the richest! For my taste, it is heavy and somewhat intrusive, however, I cannot but admit that in the company with puff pastry it is ideal.

Ingredients:
250 ml of milk;
150 g of sugar;
2.5 st. l. flour;
200 g of white chocolate;
100 g butter.

Cooking:
Mix sugar with flour, pour in milk and bring to a boil over low heat, stirring constantly.
Remove the cream from the heat and immediately put the chocolate broken into pieces into it. Stir until the chocolate has completely melted and, covered with cling film, leave to cool completely.
Put butter at room temperature into the cream and beat with a mixer until fluffy.

The simplest cream on cream

The simplest cream that is easy to prepare and delicious to eat. Pitfall - in order for the cream to whip, it must be thick enough, of good quality and chilled. It is better to replace sugar with powdered sugar, it stabilizes the cream better. As a flavor, you can add vanilla, citrus essence, a couple of drops of rum, cognac or orange liqueur.

Ingredients:
0.5 l of heavy cream;
1 glass of powdered sugar.

Whip cream until fluffy. About halfway through the process, add a little bit of powdered sugar. The cream should be voluminous and stable.

Options are possible!

A little lower I will tell you why the Napoleon was named after the great commander. Looking ahead, I can only say that Bonaparte's personal chef believed that the sides of the legendary cake should be open - and I, contrary to Henri Lagoupier's theory, argue that Napoleon can be ennobled by hiding the uneven edges of the cakes under a layer of cream. We cover the freshly baked layers of dough with a form (large plate) and cut, giving the desired shape. Do not give trimmings to anyone, drive away people with a large towel - it is these crumbs-pieces that need to be dried, crushed with a rolling pin, and then used as a sprinkle on the cake.

Layers for "Napoleon"

However, this is far from the only way to slightly embellish the classic look and taste of Napoleon. The most delicious option is the berry layer. Between two layers on the cream or even instead of cream, apply a little currant puree, grated blueberries with sugar, strawberry jam, cranberry jam, lemon curd. The sour berry is most suitable - it skillfully neutralizes the sugar of the cream, turning the cake into the perfect composition of crunchiness, sweetness and sourness.

Very interesting "Napoleon" looks with a layer of fruits with a rich taste. Try adding feijoa puree in the fall, experiment with kiwifruit in the winter. In spring, you can boil apple cubes a little and mix them with caramel sauce, and in summer you should definitely chop apricots and add them to the cake in the form of puree or jelly.

By the way, if there is a desire to “play” and experiment, instead of a berry layer, you can lay out a layer of jelly - it must be prepared in advance and poured into a mold whose diameter repeats the diameter of the cake. Looks fresh and very bright!

Additional accents

nuts perfectly complement the delicate taste of "Napoleon" - believe me, a handful of roasted hazelnuts, some almond petals, a little chopped walnuts - and the cake is transformed.

Chocolate, for my personal taste, does not fit into Napoleon, however, many people add it to both cream and dough, and sprinkle it on top in the form of crumbs. If a huge number of people do this, then it is tasty?

Another option to diversify your usual cake recipe is smear the cakes with two different creams (cream mix). By alternating the custard and cream layers, you get an incredibly rich taste.

Mac in "Napoleon" looks unexpected, but very nice. If you first dry the grains a little in a dry frying pan, they will joyfully crunch on your teeth, leaving an elusive flavor of nuts. If you boil the poppy seeds with milk and sugar, and then chop them with a blender, you get an excellent additive to the cream, which will turn it into an excellent filling for a homemade cake.

Meringue - another way to decorate "Napoleon", giving it unusual shades. Crispy, tender, light meringue will make the puff pastry cake more interesting, unusual and tasty. If you don’t want to waste time making meringues at home, you can use store-bought ones.

A separate large block can be distinguished unsweetened "Napoleons"- there are many options for snack cakes based on puff pastry, but this is such an array of information, ideas and recipes that I propose to talk about it some other time.

How "Napoleon" became a cake

There is no greater pleasure for me than to light a candle, take an interesting book, brew fragrant tea, cut off a small piece of puff cake with an elegant dessert fork and put it in my mouth. Close your eyes with pleasure, leave the dough and cream to melt on your tongue... Take a sip of tea, slowly read a page of a fresh novel about the important and necessary, and then again - a small piece of joy, an explosion of taste, a fountain of sweetness.

There is no greater pleasure! Silence, the rain beats outside the window, the house is cozy and warm. There is still almost a whole Napoleon on the dish, next to it is a huge teapot with tea. Probably, many years ago, the great Emperor was almost as good - he was sitting in his palace, in the fireplace the fire was licking the heels of the firewood, and the air smelled of calmness, and unhurried conversations were held. Napoleon leaned over to one of the maids of honor of his wife, whispering something to her - she blushed, embarrassed, smiled coquettishly. However, this is where Napoleon's pleasure, unlike mine, ends - the doors of the drawing room of the hall opened, and an angry Josephine appeared on the threshold, not without reason. I had to answer - without justifying myself at all (the best battle tactic is an attack!), The emperor said the first thing that came to his mind: “Honey, I came up with an absolutely wonderful cake! Knowing how much you love sweets, I didn’t want to forget the idea, and therefore I secretly shared it with a person you can trust!”. It was impossible to just fall behind the jealous wife - therefore, I had to describe a hastily concocted fantasy, which the retinue immediately picked up, wrote down, and the court cook realized. This is how the Napoleon cake was born.

However, maybe the real story of his appearance is not at all like that. It is said that the dessert was invented by Russian confectioners in 1912 on the occasion of the celebration of the centenary of the victory over Bonaparte. Either jokingly or seriously, the chefs decided to cook triangular-shaped cakes - allegedly symbolizing the emperor's famous headdress. Unfortunately, it is impossible to prove this version, because Russia does not have a patent for the Napoleon recipe, however, the theory exists, and it is ridiculous to simply deny its existence.

However, if you really want to, you can try to convince the world that the name of the Napoleon cake was given by a completely different story. They say that during the war with Austria there was a crisis when Bonaparte's troops retreated, being in the area of ​​​​the small Italian town of Marengo. The emperor was angry and annoyed and did not hold back, taking out his emotions on those around him. A favorite cook fell under a hot hand - he cooked a chicken that Napoleon could not stand, although there simply was nothing else in the district ... The next day brought unexpected surprises - sudden reinforcements arrived in the person of Marshal Desaix and his troops, the course of the battle changed dramatically, and Bonaparte returned to France as a winner.

At Christmas, the emperor called his devoted cook: “Today I will have dinner with a lady. I want you to cook up that delicious Marengo chicken and something amazing for dessert - Joséphine de Beauharnais loves sweet things." Lagouppierre smiled, accepting the general's devious apology, and went into the kitchen.

The table was served with a magnificent chicken in green sauce, gourmet appetizers and salads, and for dessert they brought out a cake with many layers. Thin cakes were carelessly smeared with cream so that the sides of the cake remained uncovered. Frowning, Napoleon demanded an explanation. Lagoupier was ready:
- History is cyclical. These layers symbolize that events change each other, but the spiral of life sooner or later returns to the previous coil. I did not cover my sides with cream to remember this simple truth.
Are you talking about Marengo? the emperor asked.
Henri Lagoupier nodded his head, and the cake has since entered the world of culinary art as "Napoleon".

However, French cuisine has undoubtedly “its own” recipe for such pastries, the origin of which should not be disputed, citing this or that story as proof. The famous millefeuille (the name translates as “thousand petals”) is the closest relative of Napoleon. Puff pastry, custard - don't you think that there are similarities?

Well, enough history, you won't be fed up with it. Let's better choose which option you will cook for the next holiday, buy food and run to the kitchen - create! Sweet experiments, delicious creams and layered cakes!

(old proven recipe)

Napoleon's homemade cake is perhaps the most delicious for me. The recipe for this Napoleon cake with custard, which was inherited from my grandmother, was sent to us by Olga Tulupova (unfortunately, no photo). But when I began to prepare it for release, it turned out that this old Napoleon cake recipe was known to me, for many years I have been baking it at home on major holidays.

Anyuta.

On the Internet, I met a myriad of recipes for the deservedly beloved Napoleon. I used to cook it often, but somehow the result was not pleasing. And there was a reason for that. Our family has a recipe for the most delicious Napoleon cake, which is over 60 years old. The recipe came from Grandma Anya. Due to numerous moves, the recipe was safely lost in the bowels of numerous things. Grandma is already 87 years old and she does not remember the recipe exactly. But then I accidentally found it - there was no limit to joy. As a child, it seemed fabulously tasty to me. And even now my opinion has not changed.

For the test you will need:

• 1 liter jar (as a measuring instrument)
• 1 cup 250 grams.
• 350 g margarine or butter
• liter jar of wheat flour,
• 1 egg
• 1 tsp vinegar or vodka
• water.

Take a large bowl and chop the margarine with flour in it. I rub margarine on a grater and then grind it with flour until fine crumbs. I break an egg into an empty glass, add water so that there is a full glass, and a teaspoon of vinegar or vodka there. I mix and pour the flour with margarine with this mixture and continue to chop with a knife until smooth on the working surface.

Then I take out the dough for "Napoleon" for 40 minutes. to the cold.

Next, the ball of dough must be divided into parts for cakes. Grandma's recipe makes 7-8 donuts. I have 12 or more donuts. The amount may depend on the size of the pan.

Each Napoleon cake layer is thinly rolled out. Before baking the first donut, I grease the baking sheet with vegetable oil, this is enough (you can just lightly sprinkle with flour).

Thin cakes (donuts) for the Napoleon cake are baked quickly, so do not go far from the oven. After baking, immediately cut off the edges, giving the desired shape.

Then I collect the Napoleon puff cake, spreading cream on each donut. Decorate the Napoleon however you like.

Traditionally, I make crumbs from scraps and sprinkle the cake on top and sides.

Now about the cream. I use custard.

Custard for cake Napoleon

For the cream recipe we need:

• 2 glasses of milk
• 2 eggs,
• 1 st. l. flour,
• 3/4 cup sugar
• 250 gr. butter,
• vanilla sachet.

How to make custard

To avoid lumps, I beat the eggs with sugar with a mixer until the sugar dissolves, then add the flour, as in a biscuit. There is a little secret - before you add flour to the cream, you need to fry it a little in a pan without oil until light brown - this improves the taste of the cream. Add flour, milk. We mix.

We put the custard to cook on the stove, bring to a boil over low heat, stirring all the time so that there are no lumps. As the mass thickens, remove from heat.

Cool the custard in milk and eggs, add it in parts to the softened butter,

and again beat with a mixer until smooth.

To spice up the taste of the cream, you can add lemon or orange zest.

Let homemade Napoleon cake with custard soak for at least half a day.

Happy tea!

Another recipe:

The well-known and beloved Napoleon cake by far not everyone knows how to bake themselves. Some are afraid to mess with a difficult dessert, and in vain, because there is nothing difficult in preparing this wonderful cake, the main thing is to follow the recipe exactly and not be nervous.

Homemade cake Napoleon with custard

Butter for making dough should be well chilled, and for cream - at room temperature.

More sugar can be added to the cream, especially if you prefer very sweet desserts.

Wheat flour for cream can be replaced with a little more starch, corn or potato.

Required Ingredients:

• fresh egg - 1 pc.,
• cold water - 250 ml,
• salt - a pinch
• butter - 250 grams,
• wheat flour - 700 grams.

• milk - 1 liter,
• fresh eggs - 6 pcs.,
• vanillin - a pinch,
• granulated sugar - 250 grams,
• butter - 200 grams,
• wheat flour - 120 grams.

Description of the cooking process:

Sift the flour into a large bowl and add the diced butter to it.

Using a sharp knife, chop the combined ingredients into a homogeneous crumb.

Add a raw egg and a pinch of salt to cold water, and then carefully beat everything with a fork into a homogeneous mass.

Pour the resulting mixture into the flour crumbs and quickly knead the dough, and it is better to do this not with a spoon, but with your hands.

Finish kneading the dough on a floured table. The finished dough should come together in one lump and absolutely not stick to your hands. Wrap it in cling film and place it in the refrigerator for a while.

For the cream, combine and beat eggs and granulated sugar into a fluffy mass.

Heat the milk on the stove in a large saucepan. Pour about 1 cup of it into the eggs, and then add vanillin and flour in several stages, working intensively all this time with a whisk.

The egg mass is very carefully introduced into the hot milk and, stirring constantly, continue to cook over low heat for about 20 minutes after boiling. The cream should become so thick that the spoon leaves a mark on its surface. Once this happens, put the custard in a cool place to cool completely.

In the meantime, divide the chilled dough into 8-9 parts, and roll each of them alternately into a thin cake and prick with a fork. You can do this both on a baking sheet and on parchment paper - depending on what shape the cake you have in mind. It is important that while one piece of dough is rolled out, the rest are in the refrigerator.

Bake the cakes in an oven preheated to 180 degrees, which will take about 10 minutes for each cake.

Allow the finished cakes to cool, and while this is happening, beat the cold custard with soft butter into a homogeneous lush mass. In principle, if you like lighter desserts, then you can not add oil to the cream at all.

Put the first cake on a dish and very carefully coat it with cream.

From above, carefully place the second cake and continue the steps as many times as necessary.

Trim each of the cakes a little so that their shape is perfect, and use the resulting crumbs as a powder for the top of the cake.

You can cut the Napoleon cake and enjoy it no earlier than 6 hours after assembly, otherwise the cakes will not have time to soak properly. However, for the sake of such a perfect taste, you can suffer a little, because then the pleasure will be unforgettable.

Another Napoleon Cake Recipe

Ekaterina Marutova's recipe

I want to immediately note that the size of the cake was quite impressive, so if you do not need such a large cake, you can reduce the number of ingredients in the recipe for this homemade Napoleon cake by at least 2 times. The cake in the photo turned out to be the size of a large square baking sheet from the oven.

Required:

For test:

• flour - about 1 kg - from the refrigerator.
• margarine - 4 packs (200 gr each) - must lie in the freezer before cooking.
• eggs - 2 pcs. also chilled in the refrigerator.
• salt -1 tsp
• vinegar - 2 tbsp. l.
• cold water - approximately 400 ml (I will write why approximately, in the preparation itself).

Custard for Napoleon cake:

• milk - 4 cups.
• sugar - 1.5 cups.
• eggs - 4 pcs.
• flour - 4 tbsp. l.
• butter - 300 g.
• vanillin - 1 pack.
• powdered sugar - 2 tbsp. l.

How to make a Napoleon cake with custard

Let's make the dough first.

Sift about half of the flour on the table, and three whole margarine on a coarse grater (which should lie before use in the freezer). When three margarine, at the same time it must be sprinkled with flour. Having rubbed all the margarine, add the rest of the flour and mix quickly.

We mix eggs, vinegar and salt in a deep bowl or a large measuring cup (with milliliter marks) and add water so that the entire volume is 500 ml. That is why the Napoleon cake recipe itself, which I gave above, indicates the approximate amount of water. We do everything quickly.

Pour this mass into the margarine-flour mixture and try to knead the dough as quickly as possible. We divide the finished dough into 4 equal parts, put each in a separate bag and place in the refrigerator for 2-3 hours.

While our dough is in the refrigerator - cook custard with milk and butter to soak the Napoleon cake.

Pour the milk into a deep saucepan, bring to a boil, adding sugar.

Separately, you need to combine the eggs with flour and gradually add half of the hot milk with sugar there, mix until smooth.

Then quickly pour the remaining milk with sugar into the mass.

Mixing well, you need to bring the custard in milk to a boil and immediately turn it off. DO NOT boil!

The custard base for the cream is ready, it must be cooled before being combined with butter. Separately, you need to beat the softened butter, gradually add the cooled custard and vanilla to it.

When the time for the dough to stay in the refrigerator is up, take out one part, roll it out (sprinkling the table with flour) 4 mm thick.

We spread the homemade dough (very similar to puff pastry) on a baking sheet (which needs to be moistened a little from the edges), press the edges a little and make punctures with a fork in several places over the entire surface of the cake. This is necessary so that the cake does not swell.

We send the baking sheet to the oven, heated to 200 degrees. The beautiful ruddy color that you see will hint to you that the cake is ready. We take out the finished cake for the Napoleon cake, put it on a wooden board.

The rest of the cakes are baked in the same way.

When all the cake layers for the Napoleon cake are ready, you can collect our cake: if you baked a small cake for only 2 cake layers, then you need to cut each cake in half. If the cakes are not quite even, they need to be shaped by cutting them with a sharp knife. Trimmings will come in handy for sprinkling the cake.

We spread the first cake on a board or on a baking sheet and pour over the custard, evenly distributing it over the entire surface. We lay the second cake, press lightly and again coat with cream. So we do with all the cakes.

When the assembly is completed, we also carefully cover the top and sides with the remaining custard, grind the trimmings from the cakes in a mortar or with a blender and sprinkle the whole cake with crumbs.

Sprinkle with powdered sugar on top and decorate as desired. It is advisable to let the cake soak for several hours in the refrigerator.

We cut a delicious homemade Napoleon cake with custard into portioned pieces, put the kettle on and serve our sweet dessert to the table.

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 don’t 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 over to the other side before rolling, 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 a very important point, since the cakes from the oven are still pliable, but 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 the 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.

27/06/2015 09/09/2016

Napoleon Dough Gluten Free - 4 Recipes

Napoleon cake is one of the most beloved and popular. In our family, this is the most desired cake, which I bake only for Christmas and my birthday. I can only be infinitely glad that blogging provides me with a constant reason to develop more and more new recipes for Napoleon, both for various diets and for various types of flour and flour mixtures. In this article, I am pleased to present 4 different recipes for Napoleon cake dough:

1. My standard recipe for a mixture of rice flour and a universal flour mixture from OrgraN (OrgraN gluten free plain all purpose flour), which is widely available throughout the world and is available to all Russian-speaking readers abroad of Russia)
2. Recipe using rice flour and gluten-free all-purpose flour mix from the Russian company Garnets
3. Recipe using my own blend of rice and corn flour, with tapioca added without leavening or thickening agents
4. Recipe based on a mixture of flour produced by Garnets, with the exception of milk and butter, suitable for baking cakes for a gluten-free diet and dairy products, which makes it possible to bake cakes for people lactose and casein free

Note: Gluten-free all-purpose flour mix produced by Garnets will be available in autumn 2015. I was given a test sample of the flour mixture.

Recipe Napoleon with recipes for cakes and cream without flour from cereals, pseudo-cereals, legumes, dairy products and sugar can be found.

According to their characteristics, the dough options prepared according to recipes 1, 2 and 4 are almost identical, both in taste and in hardness, dryness and the possibility of long-term storage in a tightly closed container. Recipe 3 dough has almost the same taste, but does not have the same characteristics as the other 3 doughs, when the dough is impregnated with cream. Recipe 3 dough absorbs more moisture, resulting in a softer cake where the cake layers do not retain firmness. This is not to say that this dough behaves like shortbread, but the cake turns out to be something between a Napoleon and a cake made from shortbread dough layers with layers of custard. This cake was our family's favorite for many years before the Napoleon era. I must say that all my life I have never taken on 2 things - yeast dough and Napoleon cake. I have never baked a regular Napoleon on wheat flour myself, and only 7 years ago, I used the recipe of my friend from Riga and adapted it to a gluten-free way. It worked on the first try, when I hadn't weighed anything yet. The cake turned out to be so successful that it was the first recipe in my life that I wrote down.

Ingredients:

Recipe 1

• 270g all-purpose simple flour mix Orgran
• 1 egg
• 70g sugar
• 10g vanilla sugar
• 200ml milk, full fat milk is best

Recipe 2

below is the step by step process of its preparation

• 150g whole grain rice flour Garnets
• 1 egg
• 100g unsalted butter
• 80g sugar
• 10g vanilla sugar
• 190-200ml milk

Note: in order to test all the characteristics of the dough, which I use not only for baking Napoleon, but also for tubes and baskets, I prepared a half portion of the dough, baked the dough in the form of various products (shown in the photo below) and checked how the dough behaves when using different creams. On the grate are all pastries from half the amount of ingredients indicated in the recipe.

Recipe 3

• 150g whole grain rice flour
• 120g cornmeal (not cornstarch)
• 150g tapioca flour
• 1 egg
• 100g unsalted butter
• 80g sugar
• 10g vanilla sugar
• 100ml milk

Recipe 4

• 170g whole grain rice flour Garnets
• 270g Garnets All-Purpose Flour Mix
• 1 egg
• 100g pure pork fat (Lard)
• 80g sugar
• 10g vanilla sugar
• 200ml water

Test preparation:

shows the process of preparing dough according to recipe 2

Step-by-step cooking with a lot of photos can be seen or.

• cut the butter into cubes about 1 cm in size and put it in for 20 minutes. into the freezer
• sift and mix both types of flour
• place half of the flour in the food processor, add the sugar, vanilla sugar and gradually add the chilled butter while the processor is running
• in a wide bowl, mix all the flour
• alternatively, without using a food processor, sift and mix all the flour and sugar, add chilled but not frozen butter to it and finely chop it with a knife, constantly mixing with flour

• lightly beat the egg and mix it with cold milk

• Make a well in the center of the flour mixture and pour in the egg and milk.
• Stir the contents with a dull knife until lumps of wet dough form.
• gather the dough together

• Turn the dough out onto a lightly floured tapioca work surface.
• knead the dough until smooth
• the dough can be used for baking immediately

• when baking Napoleon, divide the dough into 9 equal parts by weight
• form a flat disk of dough, roll it in tapioca flour and roll it out on food parchment to a diameter of 11-12 cm, turn the dough over to the other side
• sprinkle with tapioca again and roll out to the desired thickness (the dough rolls out well into 9 thin cakes with a diameter of 25-26 cm), I usually cut out a circle right away, and after baking I get a cake and baked scraps, which I use for powdering
• the process of rolling out the dough is shown in the photo gallery below using the example of dough according to recipe 1

• when baking other confectionery, I divide the dough into 3 or 4 parts

• from each part I form a flat disk, sprinkle it with tapioca flour, roll it out

• and cut out with molds the dimensions I need

• I bake the dough in an oven heated to 170 degrees Celsius with a fan, 3 cakes at once on 3 levels until golden brown
• it is very convenient to prepare 9 sheets of baking paper in advance, roll out all 9 cakes and only change the sheet with the baked cake on the baking sheet, to the sheet with the unbaked dough
• a feature of the dough according to recipe 4 is its pale color when baking, to give the baked cakes a more “tanned” look, I anointed the dough before baking with an egg beaten with 2 tablespoons of water (in the photo below you can see the difference in the color of the baked cakes)

Special Notes on Ingredient Substitution Effects:

I want to note that different types of milk can sometimes cause different unpleasant effects. This has happened to me several times when replacing sugar with honey, and when using almond milk instead of regular milk. Gluten-free flour mixes contain various additives, as does commercially produced almond milk. I can only assume that there are reactions between these compounds that cause the dough to thin out over time. The most reliable is the use of ultra-heated milk (UltraHeated Milk), which is the purest commercial milk (only in such milk does kefir fungus work). I specifically mention the dough thinning effect that I encountered when I started experimenting with sugar-free and milk-free doughs. I give a photo where you can see how the dough cracked when using honey and almond milk when baking a strudel from this dough.

I have observed these effects several times, and just to be on the safe side, I never use salt in the recipe for this test, I do not use almond milk, and therefore I used just water in the recipe for test 4 - without milk and casein. Homemade almond milk I suspect can be used, but I haven't tested. In the light of the foregoing, the use of Garnets universal mixture as one of the components of the flour mixture, which does not contain any chemical additives in its composition, in which there are different types of flour and xanthan gum, is of particular importance. When working with the rice flour and all purpose flour mixture in recipes 2 and 4, I did not observe any adverse effects. The dough in both cases turned out wonderful and was distinguished by an even more pronounced "puff" effect compared to my usual recipe 1.

Recipes for various creams, both for Napoleon and for cakes from the same dough, can be found. Special articles on baking and making tubes