Classic "Napoleon" with custard. Classic cream for "Napoleon": recipes with condensed milk and milk

Calories: Not specified
Cooking time: 120 min

Cake "Napoleon" with protein cream great choice for any holiday. It is not so difficult to bake it, the ingredients are simple, and the process is easy. It will take a little time to bake the cakes, but it's worth it. In total, you will spend approximately 2 hours. By the way, if you don’t like to mess with the dough at all, then you can cook no less tasty.

So, how to cook a Napoleon cake for protein cream.

Ingredients:

Dough:
- butter- 180 grams,
- water - 1/3 cup,
- flour - 1.5-2 cups,
- salt - 1 teaspoon,
- soda - 1 teaspoon.
Cake cream:
- condensed milk (boiled) - 1 jar,
- butter - 80 grams,
- sour cream - 100 ml.
Protein cream:
- squirrels - 4 pcs.,
- powdered sugar - 8 tbsp. spoons.

Decorations:
- waffle picture - 1 pc.,
- decorgel - 20-30 grams.

How to cook with a photo step by step

To prepare the cake layers, cut the butter into pieces with a knife and place in a bowl.








Pour in the soda. It can be extinguished with vinegar.










Stir the dough first with a fork.




And then start kneading the dough with your hands until it becomes homogeneous and soft.






Place the dough in the refrigerator for 40 minutes. Then divide into equal pieces. Their size will depend on the size of the cake.




Roll out each piece of dough very thinly and cut to size.




Grease a baking sheet with oil and lay out the cake. Bake each cake for about 10-15 minutes until golden brown.




While the cakes for Napoleon are baking, prepare the cream. Whip boiled condensed milk with butter.






And add sour cream, stir well.








Beat the powder with proteins with a mixer.




To get peaks.






In order to lay the picture, you can prepare protein cream. Since the Napoleon cake is not even, the egg white cream will help smooth it out a bit. Smear with cream upper layer cake.












From above, the picture can also be smeared with decorgel, but carefully. It is important that water does not get on the picture, otherwise the paint may deteriorate.




Treat the sides with a protein cream. Cake "Napoleon" with waffle picture and protein cream is ready.




Khonovets Evgenia (infigirl)



Also try to cook

I remember from childhood amazing taste homemade cake"Napoleon", which was prepared by my mother. She made it with condensed milk, and with custard, and with puff cakes, and with ordinary ones, and in the oven, and in a frying pan. The cake was the most beloved and revered in our family, which is why it was transferred by itself into our adult life. Then I experimented with all the options, some turned out to be dryish and dense, some tender and melting in the mouth, even the snack "Napoleon" with spicy stuffing made from cheese, nuts and mushrooms - also spicy and tasty!

In general, this cake is a win-win, which will always be to the taste of your guests and household members, you just need to choose the most suitable for you suitable recipe. Or you can experiment, and each time you get a new one, interesting taste. Today we will consider several options for making homemade Napoleon cake - with ordinary cakes, with puff pastry old recipe, with custard, with condensed milk and one more special cream on milk. Dare, and you will succeed!

Cake "Napoleon" classic, with three types of cream

The recipe will offer three types of cream, since one of them is cooked quickly, the second is longer, and the third is more complex. But they are all very tasty with a slight difference, which will take extra time. But do not think that the taste of the cake depends only on the cream. The thickness of the cakes and the proportional component in them are also of great importance. After all, it is not in vain that even the most expensive ready-made cakes that are sold will not replace real taste home baking. So, the Napoleon cake step by step, we cook together. First, let's deal with the cakes, this is the basis of the cake.

Cake layers "Napoleon"

For cakes, we need to prepare:

1. 0.5 cups of water;
2. 1 chicken yolk;
3. 1 spoon of vinegar (9%);
4. 375 grams of margarine;
5. 2.5 st. flour.

1. Let's start by mixing water, yolk and vinegar in a container. Then, in a separate basin or bowl, you need to cut the margarine, add flour, knead it all well with your hands.
2. From the first container, pour the liquid mixture into the second container. We mix.
3. The dough should lag behind the hands, but not be very tight. We divide it into equal parts-balls, like large cutlets. We put in the refrigerator for a couple of hours, which helps the dough to roll out easier.
4. Roll out, carefully lay out on a baking sheet and bake for about 10 minutes each in an already preheated oven (170 degrees).
5. You also need to carefully pull out the cakes, since they are quite fragile. Put them in a pile and let cool. By the way, I often bake cakes in a dry frying pan - it also turns out delicious.
6. The cakes need to be cut off, and the remaining crumbs must be crushed (you can use a blender), we will coat the cake with it. So, the cakes are ready, let them cool, proceed to the preparation of the cream.

Simple cream for Napoleon cake: with condensed milk

For him you need to take:

1. 1 jar of condensed milk
2. 0.5 packs of butter
3. 200 g sour cream

Take condensed milk either already boiled, or put ordinary condensed milk to a pot of water slow fire and boil it for 1 hour. Then soften the butter, add condensed milk and sour cream to it, mix everything, and the cream is ready.

Cream recipe for Napoleon cake: custard

Products:

1. 600 ml of milk;
2. 2 tbsp. spoons of flour;
3. 2 eggs;
4. 1 st. Sahara;
5. a sachet of vanillin;
6. 50 grams of butter.

1. First, boil milk (0.5 l.).
2. At this time, in 0.1 l. milk dissolve flour, yolks separated from proteins, sugar, vanillin. Whisk well, then add in a thin stream to the boiling milk.
3. Bring to a boil again, throw in the butter, separately beaten egg whites. Bring everything back to a boil.
4. Let the mass cool, beat it well with a mixer so that there is a homogeneous mass without lumps, spread on the cakes with a plentiful layer.

The most delicious cream for Napoleon

Products:

1. four yolks (in extreme cases, two eggs);
2. 1.5 cups of sugar;
3. two st. spoons of flour with a slide;
4. 800 ml of milk;
5. one packet of vanillin;
6. 200 g butter.

1. Beat egg yolks well, add 0.5 tbsp. sugar, flour and a little milk to mix it all up, and there were no lumps (about 100 ml.).
2. Separately boil 700 ml. milk. Pour the prepared mixture into boiling milk, bring to a boil. Next, you need to cool the cream. It should not be liquid, but it does not need to be made very thick either. Add vanillin.
3. Separately grind 1 cup of sugar with butter. And gradually we mix everything into one complex cream. If necessary, bring to the desired state with a mixer. This cream is obtained with mother-of-pearl tints - very tasty and beautiful. We grease them with our cakes. We put them one on top of the other. It is better to put the cake under a light press for a couple of hours so that all the cakes are well saturated with cream, and then we make crumbs from the scraps of the cakes and sprinkle the cake with them.

"Napoleon" according to an old recipe of puff pastry with custard

The Napoleon cake was presented to the judgment of the Russian aristocracy at the anniversary celebration. Moscow was then celebrating the centenary of the victory of the Russian army in the Patriotic War of 1812. The confectioners made the cake triangular, like the headdress of a French commander. Hence its name. True, this form turned out to be uncomfortable and did not take root, unlike the cake itself. His sweet tooth was appreciated. Delicate dessert and today will not leave anyone indifferent. So, Napoleon cake made of puff pastry with custard, a very tasty recipe.

Puff pastry cakes

1. Softened butter (not margarine!) is rubbed with a tablespoon of milk and a third teaspoon without a slide of salt. Take 350 g of butter. Add 2 cups of wheat flour to it.
2. The dough is kneaded until it becomes elastic and homogeneous. Then they are formed in the form of a bar, wrapped in cling film and put in the fridge for an hour.
3. The chilled dough is placed on a floured table and rolled out with a rolling pin. The result should be a rectangular layer, about one centimeter thick.
4. It is folded in half twice. The resulting quarter is again rolled out and folded, as for the first time. Puff pastry is ready.
5. Now they get from it thin plate(4-5 mm), of course, with a rolling pin. A finished layer is wound onto it in order to carefully unfold it on a sheet.
6. It is not necessary to smear the baking sheet with oil, it is enough to moisten its edges with water. So the cakes are not deformed during baking, which takes place at a temperature of 200-220 degrees. By the way, the oven should be preheated in advance. And cut the dough plate into two equal parts and prick in several places with a knife.
7. The cakes will be ready in about 40 minutes or a little earlier. They are transferred from the sheet to the board and covered with a kitchen towel. While the cakes are cooling, prepare the cream for the cake.

Custard

1. In a small saucepan put 4 tablespoons of sugar, a teaspoon of starch, break 3 eggs, pour one glass of drinking cream (milk).
2. The products are thoroughly mixed. Place the saucepan over low heat and heat until the mixture thickens. It must be constantly stirred so that lumps do not form. Do not boil the mixture!
3. If desired, the taste of custard can be made vanilla by putting a pinch in it. vanilla sugar. Or chocolate, if during cooking add grated on fine grater chocolate (70 g) or a couple of tablespoons of cocoa.
4. Some people like cream with liqueur or cognac (1 tablespoon). Everyone's preferences are different.

Cake decoration

1. In warm cakes, uneven edges are cut so that they are the same. It is better to do this by placing a plate on top. After that, let it cool completely.
2. To make the cake beautiful and even, it is better to immediately lay out the cakes in a detachable form, lubricate it there, and then remove the form - and the cake turns out wonderful, the cakes do not move out to the sides - perfect shape guaranteed!
3. Then one of them is spread with custard and covered with a second cake.
4. Cream is also smeared on the top and sides of the cake. The samples that were obtained when leveling the cakes are chopped with a knife into small crumbs. She is sprinkled with cake in all directions.

Cake Napoleon is loved by many sweet tooth. Often, it is prepared for the holidays, but I suggest pampering your loved ones with this treat even on simple everyday days.

They will certainly appreciate your efforts properly and will ask for more. Napoleon cake cream is custard.

Classic recipe tasty cream for Napoleon is costly in terms of strength and time. It is necessary to bring the milk to a boil in a mixture with flour and other products, and then add, if desired, additives in the form of nuts and berry puree.

Custard for Napoleon will have unusual taste And pleasant aroma. He can soak well puff pastry.

Custard for Napoleon cake can be used not only for puff desserts. But do not be afraid that the classic cake recipe will take you a lot of time, because there are also lightweight cooking options.

All of them are interesting and very appetizing, look at the photo for yourself! Cooking will give you only pleasure, and therefore there will be a desire to delight your loved ones with delicious pastries more often.

The classic Napoleon cake is usually baked on the basis of puff pastry, but confectioners say that the kneading needs to be done more than 80 times to make the real one. traditional dessert, named after the great French commander.

Not a single sweet tooth will refuse a serving of such a cake! Agree that not every housewife at home can do this task correctly.

It is for this reason that I advise you to find a recipe simple options cooking cakes for Napoleon on my website.

And cook the most best cake at home, and you can decorate it at your discretion, for example, decorate it with cream before serving.

Traditional custard recipe for Napoleon cake

The step by step recipe custard for a cake, albeit long, but worthy of special attention. \

For many decades, he continues to serve the mistresses. Try to cook and you are such a cream.

Components:

5 pieces. chickens. eggs; 90 gr. flour; 390 gr. Sahara; 10 gr. vanillin; 750 ml milk (take fatter); 25 gr. sl. oils.

Cooking algorithm with attached photos:

1. I bring the milk to a boil, let the mass cool.
2. I'm frying flour in a pan.
3. Kur. I mix the yolks with sugar to get a homogeneous mass and supplement it with vanilla, fried flour. I add it to the milk mixture.
4. I send the finished mass of the custard cream composition to the fire and cook for 10 minutes, constantly stirring.
5. I dilute the oil and let it cool down. To cook faster, you can dial in large saucepan chilled water and put in a container a bowl with an oil-custard mass.

Everything, the custard is ready. Now you can cook Napoleon according to all the traditions to surprise tasty treat your family.

Custard protein cream for Napoleon

This recipe will be a real lifesaver for those people who are tired of the classic Napoleon custard. It will also be supplemented with step by step photos.

Components:

3 pcs. chickens. proteins; 250 gr. Sahara; 88 ml of water; 1/3 tsp citric acid.

Cooking algorithm:

1. I beat the whites so that they become a dense mass of white.
2. In another bowl, mix sugar and water.
3. I send the pot to the fire.
4. I cook the composition for 7 minutes. You should not overdo it, as the creamy mass will be bitter. After about 3 minutes of cooking, I introduce citric acid, and after another minute I check the syrup for readiness. If you drop it on a plate with cold water, a thick mixture is formed that will not spread. When checking for readiness, you need to remove the bowl from the heat.
5. I beat the proteins and syrup with a mixer. I introduce liquid along the wall of the bowl. Whip for 10 minutes. The cream will be thick, custard and dense.

Simple sour cream custard for cake

Components:

200 gr. Sahara; 400 ml sour cream; vanillin to taste.

Cooking algorithm:

1. Beat sour cream and sugar to get a homogeneous composition.
2. I'm adding vanillin.

That's all. The cooking process is really very simple. You can decorate the cake with nuts or rub chocolate on top.

Custard with condensed milk for homemade cake Napoleon

To make 1 kg cream mass, you need to take the proportions of the products exactly as indicated by the simple recipe below.

Components:

250 gr. sugar and fat milk; half a can of condensed milk; 3 tbsp flour; 50 gr. sl. oils.

Cooking algorithm:

1. I mix sugar, flour and milk together.
2. I rub it so that there are no lumps and send it to cook on a slow fire so that the sugar dissolves completely.
3. I give time for the milk to cool. I import sl. butter and condensed milk. I mix. This should be done slowly so that the mixtures mix well with each other.

Custard with condensed milk loved by many is ready to eat! Cover the cakes and let the dessert brew. Happy tea!

pear custard

Must be used in a recipe corn starch, thanks to this product, the mass will be even richer and more tender. The cooking method is very simple.

Components:

1.5 st. milk; 2 pcs. chickens. yolks; 60 gr. Sahara; 20 gr. cookie starch; half a lemon (remove the zest); sl. oils; 2 pcs. pears.

Cooking algorithm:

1. I mix 1 part sugar and 2 pcs. chickens. yolks. You need to achieve a lush yellow mass.
2. I introduce flour into the mixture, 1 tbsp. starch and zest, grated.
3. 30 gr. I dissolve sugar in milk, add vanilla and send it to simmer, constantly stirring.
4. 50 ml of milk mixed with chickens. mass. When the mass boils, I wait 30 minutes and turn off the fire.
5. I clean the pear, put it out sugar syrup in a frying pan for 30 minutes. I wipe with a sieve and mix with the base.

That's all, the custard for the cake is ready!

Custard with boiled condensed milk

The taste will be even better if you add marshmallows or marmalade to it. You just need to be careful with the addition of components that can spoil or oversaturate the taste of a delicate mass.

You can enrich the cream with boiled condensed milk. If you take a liter of milk, then the proportions of the components must be increased by 2 times. This time we use not a liter, but 0.5.

Components:

0.5 liters of milk; 250 gr. boiled condensed milk; 2 tbsp Sahara; pack. sl. oils; 5 tbsp starch or flour.

Cooking algorithm:

1. I mix the flour and milk with a mixer in a saucepan and send it with sugar to cook over low heat. 5 minutes without stopping I interfere with the mass.
2. When the mass of the cream thickens and cools down, you need to put the following in it. oil. It is important that sl. the butter did not melt as the mixer would not be able to beat it. I make a thick white mixture. I introduce boiled condensed milk.
3. I smear the cake with cream, decorate with marmalade or marshmallows on top.

• The milk is boiled in an aluminum saucepan. Glass and enamelware won't fit this time.
• To prevent the milk from burning, take the pan, after rinsing it with cold water. Milk must be added immediately.
• The cream must be constantly stirred, do not leave the mixture for a long time. It is better not to leave the stove at all.
• For those who do not like vanilla, you can exclude it from the list of products that the recipe of your choice indicates. In fact, without it, the composition will not be worse.
• The prepared cream should immediately be applied to the cakes. The custard mass is not stored for long, and therefore it is not worth postponing the collection of the cake for later. Use the cream immediately, send the cake to infuse in a cold place.
• The custard recipe is available at huge variety. Most likely, your friends have been using other variations for a long time. And their cream is just as good as yours.
• Napoleon requires a certain skill, and therefore not everyone can cook a delicious cake with high quality the first time. But anything with experience everyone will be able to discover the secret of a successful Napoleon.
• Impregnation with cream should be mandatory. Before serving, it is important to let the cake brew well. Cooking will take a little time, but the cake should infuse from 3 to 12 hours.
• Creamy custard is not suitable as a decoration, and therefore it is better to choose something else for a cake - connect your imagination and you will get a real one. cooking masterpiece. Cream composition in this case will have a soft texture, and therefore the pattern will spread if applied to the top cake.
• Kur. eggs are best beaten with a mixer in a chilled state.
• Stir the composition with a wooden spatula. It will not scratch the bottom of the pan and reaches it perfectly, unlike simple cutlery.

And don't forget that you shouldn't limit yourself to classic cooking, try to create, surprising your loved ones with new treats!

You will definitely get delicious cream which will cover fresh cake, created with all your personal wishes in mind!

I wish you all good luck in the kitchen and a great mood!

My video recipe

Recently I wrote about a recipe (not classic version!). And I thought, why on my culinary blog no, actually traditional recipe"Napoleon"?

of the same legendary recipe from Soviet times, which was passed from hand to hand, was carefully recorded in culinary notebooks and in some regions was even a kind of “trade secret” - after all, some housewives baked it to order. And don't hesitate to share the recipe...

I can only explain this omission on my part - my blog is very young. I'm just starting to fill it with recipes. And the first places, of course, must be given to the classics. Nothing more classic culinary theme than detailed recipe cake "Napoleon", it is impossible to imagine. So, it's decided, today's article is entirely devoted to the traditional, classic "Napoleon"!

The main "secret" of Napoleon cake, cooked at home

I'll open it for you right away. secret secret» this delicious cake: "Do not save, citizens, on products!" Well, everything is right according to the old Jewish joke - “My children, do not spare tea leaves!”

After all, what does a zealous hostess usually save on? It is written in the recipe - "butter", yeah, so let's take margarine! It is written - "add 2 tablespoons of cognac" - replace with vodka .... Well, you can not add vodka at all, and it will do without it ...

But for the real classic Napoleon these ingredients are very important. Butter is indeed cheaper to replace with margarine, but the taste will be different. Vodka must be added to the dough - for its better "layering", and cognac to the cream - for the subtlety of taste and aroma. Then Napoleon will turn out deliciously delicious, as in ancient Soviet times!

Another feature of this recipe is if you use not one type of cream, but two- the cake will turn out especially tender! But about this just below and I will write in detail in a step-by-step recipe.

I summarize:

Products and composition of the recipe

For test:

• 5 cups flour
• 300 grams of butter
• 1 egg
• half a glass of sour cream
• half a glass of water
• 2 tablespoons of vodka
• a third of a teaspoon of salt

For custard cream:

• 3 eggs
• liter of milk
• 3-4 tablespoons flour
• 1 cup of sugar
• 200 gr. butter
• 2 tablespoons brandy
• 1 sachet of vanillin

For sour cream cream:

• fat sour cream (30%) - 1.5 -2 cups
• sugar 1 cup (it is better to grind into powder)

Cooking dough for cakes.

I must confess that one of the secrets of the classic Napoleon, I still hid from you! It's about how the test is made.

For example, I remember very well how my mother cooked puff pastry, including for the Napoleon cake. It didn’t happen often, my mother always disappeared at work. And when we asked her to make again "this delicious puff cake”, she said that there was a lot of fuss with him, and a lot of time was spent on the dough. Therefore, they made it only on major holidays.

So, that dough was made by numerous rollings, when a piece of butter was added to the base, cooled in the refrigerator, everything was wrapped in an envelope and rolled out again, and again put in the cold, repeating this procedure several times ....

This is an option I will not consider here. The dough for Napoleon that I suggest you make is much easier to make, takes less time, but nevertheless, the result will be just as wonderful and tasty! It was this recipe that was recorded by many hostesses of that time as a quick and trouble-free winning option. classic cake Napoleon.

I will show you how to make “butter crumble” from a mixture of flour and butter in a blender (chopper), but you can do this procedure the old fashioned way - by chopping pieces of butter with flour with a regular knife, as finely as possible. And then you can still rub the lumps with your hands. Just do it quickly so that the butter does not become too soft and melt on your hands.

Let's chop it up a little first large pieces cold butter by hand directly on the plate.

Then add the oil to the chopper bowl.

From above - all the flour, it is advisable to sift it through a sieve beforehand. We run at high speed, until the formation of small-fine crumbs.

This is the kind of crumb we should get in the end.

In another container, mix the crumbs with the rest of the ingredients - sour cream, water, egg, vodka and salt.

We form a bun from the dough. You need to knead the dough quite quickly, all for the same reason - the butter must remain cold in its composition, not melted. When the dough does not stick to the hands and the table, the consistency we need is reached. We cover our bun with a napkin and leave it to stand for half an hour.

After half an hour, we put it in the refrigerator for another 1 hour, but first wrap it in a film. By the way, now is the time to start preparing the cream, so as not to waste this hour.

After an hour we take it out, you can knead it a little more. And we divide by the number of koloboks that we need to get the same number of cakes. In the photo - 9 pieces, but can be divided into 12 and 15 parts.

We cover them again with a film and put them in the cold. We will take one small kolobok from there and roll it into cakes.

You can immediately cut the rolled cake in shape (for example, by attaching a plate or circle stencil). You can - just mark the cut, without removing the excess - we will remove it easily after baking.

I usually roll like this thin cakes immediately on parchment, so that it is easier to transfer to a sheet. But if you need to shift the thinly rolled dough onto a baking sheet from the table, roll it onto a rolling pin, transfer it to a sheet and roll it back. Very simple.

Ship to hot oven minutes for 3-5. Cookies should reach a light, golden hue, they do not need to be overcooked. Slightly seized, browned slightly - you can get it. The oven is heated somewhere at 180-200 degrees. We bake on parchment - it’s easier to remove the cakes from the sheet.

If it’s good to “pierce” our shortcake with a fork in many places - big bubbles and no swelling is formed, the cakes will look very even and neat. But I love it more when the dough puffs up during baking, because then additional “layered” places form in these places, and the more layering, the tastier our future Napoleon will be! Well, as in this photo -

Trimmings are also baked and stored separately, until better times. IN better times we will make crumbs out of them for sprinkling.

Cooking custard.

It is convenient to make the cream while the dough is standing in the cold. We have a whole hour of time - we will do everything in time!

Part of the milk (2/3 liters) is put to bask in a saucepan on the fire. Mix the rest of the milk with a mixer or whisk with eggs, sugar and vanilla in thick foam. Add flour and cognac - beat.

In a saucepan with already hot milk, add our cream base in a thin stream, continuing intensive stirring continuously. It is necessary to cook our cream until it thickens, but bubbles that indicate boiling should not be allowed. And, of course, make sure that the cream does not burn to the bottom of the pan - the taste will immediately deteriorate. If you do not have much experience in this matter, it is better to put everything on water bath and steaming the cream - this makes it easier for us to control the temperature and there is less chance of spoiling something.

We cool the cream. Butter, on the contrary, we take out to soften when room temperature.

Now we need to connect them together. Someone starts churning butter in lush mass and gradually add custard base one spoon. Someone just whips everything at once in one container. I don’t see a fundamental difference here - in the presence of modern “beating” equipment in the form of mixers, blenders, etc. - everything is whipped "with a bang!".

However, maybe you have a different opinion and there is some special way of whipping the cream that gives an amazing result - share it in the comments on this article!

We are preparing the second type of cream for a delicious Napoleon - Sour Cream

There are no special secrets here, except for one thing - sour cream should be natural and high-fat, at least 25, and preferably 30%. If you do not have such sour cream, there are two options: the first is simple and fast. And the second one is slow but correct 🙂

1. We take the “Thickener for Sour Cream” (for cream, just a thickener - what can be found in your stores) - and do everything according to the instructions on the package.
2. We take regular sour cream- double the volume, and place for several hours, preferably at night, in thick gauze, hanging it over a water container (or place sour cream in a small colander). The bottom line is that, under its own weight, sour cream squeezes out all excess water(and how it gets there is interesting ?!) and we ended up with a thick, real sour cream, from which you can already beat a high-quality thick cream.

It is better to take as sugar powdered sugar, but this is not essential. Pour sugar into sour cream and beat until thick. There will be a short period when the sour cream will thin a little, but keep whisking and it will thicken to the state we need.

Assembling and decorating the Napoleon cake

The most enjoyable moment of making cakes is collecting, smearing, decorating!

Why did we make 2 types of cream? For better taste, Certainly!

• So, we put a dry cake and coat it with custard on top.
• We lay the second cake - we coat it again as well.
• We smear the third cake first sour cream and from above here - custard.
• So we repeat, lubricating every third cake additionally with sour cream, whipped with sugar, until the ingredients run out.
• We don’t smear the last layer with anything yet - we leave our cake to settle for half an hour or an hour. During this time, the cakes will soak and become very tasty and moderately soft.
• Now wrap the cake with foil on the sides and put a clean board (something flat) on top and lightly press the layers down. Put a small (about 1 kg) load on the board and put it in the refrigerator for several hours, preferably at night.

And in the morning we will decorate our soaked and infused cake completely:

Lubricate the remaining cream (any, you can use two at once) on the top layer and coat the sides.
Cover the sides and top of the cake with crumbs. I hope you did not throw away our scraps, but dried them in the air and ground them into small crumbs?

Well, our magnificent Napoleon is ready to use!

I saw a lot of options for this cake on the net. different fruits, berries, etc. , but for some reason I really like the traditional one, classic look this cake - you can immediately see the real, "Soviet" Napoleon - you can’t confuse it with anything!

Cake Napoleon from ready-made puff pastry with condensed milk cream

And now let's look at the "high-speed" method of making Napoleon cake. Fast as possible. Faster just buy finished cake in the store, but this is not our goal!

It so happens that guests are expected in the evening. Or the children suddenly wanted a cake "right now" and certainly - in their mother's performance ... There are different situations, but there is only one way out - to have a supply at home right products and 20-30 minutes of free time. Well good mood, of course! Without it, in general, there is nothing to do in the kitchen 🙂

So, we will need 2 packs of ready-made frozen puff pastry, even yeast, even without, there is no difference.

We spread them out of the package immediately on 2 pieces of parchment and leave them to defrost in this form. We get 2 puff rectangles ready dough on a sheet.

While the dough comes to room temperature, we have time to make the cream.

Making cream from condensed milk (condensed milk)

The fastest cream that everyone knows and loves is butter whipped with condensed milk.

Sometimes they write about 150 grams of butter and 350 grams of condensed milk ... Why such difficulties? Who will measure these grams when we are talking about delicious cream?!

I just take a pack of good (82.5% fat) butter and one standard can of condensed milk. I think this is the most convenient and tasty proportion for cream!

To improve the taste, you can add a bag of vanillin and a couple of spoons of cognac - the aroma will be very memorable. But even banal condensed milk with butter, just whipped into a good smooth cream, will perfectly set off our Napoleon from the finished puff pastry.

Butter cut into cubes and hold at room temperature until softened. We begin to beat, gradually adding condensed milk and vanillin with cognac (if you decide on this option) by a spoonful.

Our task is to get a uniform, thick, smooth mass, which will be our tastiest and the fastest cream for impregnation and decoration of the cake.

The cream is ready. The dough has defrosted, softened and even slightly “swollen” - it's time to bake it.

Preheat the oven to standard 180 degrees and put a sheet of dough in it. We will need 10-15 minutes for one serving of cakes. But make sure that they are not overcooked, but are of a beautiful golden hue.

Now we need to "get" a crumb to decorate Napoleon. We slightly cut the edges of our puff plates - and we will get the crumbs, and we will align the edges of the cake. You also need to cut - remove the top baked crust from each cake. This will give us both the material for the sprinkle and soften the finished layers.

Here we have such a semi-finished product.

Now we coat each layer with cream.

Cut crusts, if necessary, dry in the air or in the oven and grind into crumbs.

Sprinkle crumbs on the sides and top of the cake. Here he is ready!

Of course, he still needs to be given time to soak in the cream - at least 3 hours, but these are already problems for those who are waiting for a tasty treat, and we are free and can do whatever our heart desires. We have already fulfilled our duty to a hungry family 🙂

For everything about everything, it will take us 20-30 minutes! And this is along with the preparation of the cream. Good, fast option cooking Napoleon for those who do not want to spend half a day in the kitchen.

Quick Napoleon cake in a pan - step by step recipe with photo

Let's analyze another "non-classic" version of the Napoleon cake, cooked in a pan. It sounds rather doubtful, but, oddly enough, the taste is quite decent!

If you are in a place where you do not have an oven (maybe you were drawn to nature and you decided to meet New Year at the dacha) - you will definitely amaze your guests with a freshly prepared Napoleon! On the frying pan! Fantastic…

I will not disassemble the cream - take any of the above. I met another version of the cream for Napoleon - condensed milk is added to the custard with butter ... I don’t know, I’ve never done this before .. Do you think this suitable option? Write, please, who made such a cream - share your impressions!

But let's take a look at the dough for cooking in a pan step by step, or rather, from photographs. It's easier.

For this version of the test, we will prepare:

• 1 pack of butter 190-200 gr. (or creamy margarine)
• 3 cups flour
• 2 eggs
• 50 ml very cold water
• 1/2 teaspoon baking soda slaked vinegar(or baking powder for dough - 0.5 sachet)

Some housewives are generally against soda in this recipe, they believe that it spoils the taste. If you put not 2 eggs, but 2-3 yolks, then they will serve as a good softener for the dough and may well replace soda.

Rub the oil on coarse grater and sprinkle with flour. We mix everything quickly with our hands, grinding the butter with flour to the state of butter crumbs.

We extinguish the soda with 6% vinegar (or add baking powder for the dough), mix the ice water with the egg and add all this to the crumbs. Quickly knead our dough into a large bun. As soon as the dough stops sticking to your hands, we divide it into small koloboks (the size depends on the size of your frying pan, on which we will bake the cakes, but you can see the approximate size from the photo). We pack the koloboks in a film or bags (from winding) and place them in the refrigerator for 1 hour.

We take out one kolobok and immediately quickly roll it into a thin layer.

Here is such a thickness that the hand shines through. This is approximately 1 mm thick dough.

The lid from our frying pan will give us the right diameter for the cake. Press down the dough with a lid.

We remove the extra trimmings - then we will make another cake out of them.

We prick our layer of dough with a fork so that it does not bubble very much.

Place on dry hot pan(no oil!).

Cakes are prepared in a pan very quickly - literally 1 minute on one side. And quickly turn over.

We make all the shortcakes in turn. While one is baking, roll out the other. Cool down. We roll the scraps into a common lump and also roll them into cakes.

We coat our "Napoleon from the pan" with cream. Everything is as usual, layer by layer. Leave 3 shortcakes for sprinkling - dry and grind into crumbs.

The main thing that needs to be observed is the soaking time of the cake - at least 3-4 hours, and preferably at night. The longer it stays in the refrigerator, the better it will soak and the tastier, more tender and softer it will be.

PS. By the way, I compared the dough in a pan, made from margarine and made from butter. Where I took the butter - the cakes were softer and more tender, well, it seemed to me. I didn’t have time to ask the homeworkers - everything was swept away in an instant! In my opinion, some people don’t care at all how much time and effort you spent on this cake - if only it was sweet 🙂

IN confectionery world there is an opinion that Slavic cuisine has almost the richest selection of pastries. The classic of this genre is layered cake"Napoleon". Combination of puff pastry and custard exquisite cream familiar to everyone from early childhood. Today we will discuss how the classic Napoleon cream is prepared.

Revealing the secrets of the confectionery world

Many of us, judging by the name of the cake, mistakenly think that France is its homeland. But this is not at all the case, because apart from the name, the cake has nothing to do with this country. For the first time, the Napoleon cake was baked back in Tsarist Russia. The bakery got its name due to its appearance. Initially, the cake was baked from cakes laid out in the shape of a cocked hat, which was so loved by the great French emperor and commander Napoleon.

For generations, "Napoleon" has been considered a classic and loved by many of us. Usually this cake is made from puff thin layers, which are soaked in a delicate, fragrant and moderately fatty custard. There is even a state standard for the preparation of such a cream.

• According to GOST, milk with any percentage of fat content, high-grade flour, butter, crystalline sugar, eggs are added to the described cream.
• Eggs are best taken chilled. So you can beat them more thoroughly with sugar crystals.
• Milk with flour and a small amount granulated sugar is brewed, bringing to a boil. As soon as the milk mixture begins to boil, it is immediately set aside.
• Pour hot milk into frothed egg mixture you need to carefully, constantly whipping the cream. Otherwise, you risk spoiling the products, because egg white weld.
• You can store the prepared cream in the refrigerator for no more than 40 hours.
• To give the custard flavor, you can add a pinch of vanilla, nutmeg, a little liquor or cognac.
• Chocolate cream is obtained by adding to the milk mass grated chocolate or cocoa powder.
• Condensed milk can be used to make custard. In this case, strictly follow all prescription proportions.
• Lubricating puff cakes, do not skimp on the amount of cream. Cakes for "Napoleon" are inherently dry, so they absorb the cream as much as possible.
• IN classical performance the cake is decorated with crumbs. If you want to make an inscription or decorate the cake with borders, then custard will not work, because it is liquid and vague in consistency.
• During the brewing process, the cream should thicken. You don’t need to boil it for too long, otherwise you will smell and taste of burnt milk as a result.
• A wooden spatula with a long handle is ideal for mixing the cream.
• If, nevertheless, lumps remain in the cream, then with the introduction of softened butter, beat it with a whisk, blender or mixer.

Dedicated to lovers of home baking

Is the holiday coming up or maybe you just want to impress everyone with your pastry skills? Then bake a Napoleon cake. And to give your favorite pastries an unusual taste, let's prepare a classic Napoleon cream. The highlight will be the addition of condensed milk.

Compound:

• milk - ½ tbsp.;
• ½ st. crystalline sugar;
• 1 st. condensed milk;
• 4 things. eggs (only yolks);
• ½ st. sifted flour.

Cooking:

What could be better than the classics?

Regardless of the season or fashion trends, the classics always remain in high esteem and are very popular. Of course, we are now talking about the cream for "Napoleon". The classic recipe will become a real visual aid for you and will help you make a true custard in accordance with the established state standard. For a variety of taste, you can add a few drops of your favorite liquor to the cream. If you have to cook cream for lubrication for the first time puff cakes then carefully study all the features of cooking and be sure to follow the recipe proportions.

Compound:

• by ½ st. brown and white granulated sugar;
• 2 tbsp. l. sifted flour;
• 250 g of softened butter;
• ½ st. milk;
• 2 pcs. chicken eggs;
• 0.5 tsp vanilla.

Cooking: