Puffs with cottage cheese from ready-made puff pastry. Delicious puffs with cottage cheese from ready-made puff pastry

As the old Napoleon cake recipes advise, we take puff pastry, bake a large number of cakes and grease them with custard in milk and eggs. But not everyone loves the classic recipe for this delicacy and tries to diversify it by using a non-standard cream for such pastries. But not all types of impregnation are suitable for puff pastry. For example, it would be possible to soak all the cakes with ordinary boiled condensed milk. Believe me, the cake will turn out very tasty and sweet. But in this case, almost three standard jars of this dairy product will have to be spent per kilogram of dough.

If you make a regular butter cream with condensed milk, then of course, you will need a little less products, but this type of fudge does not soak puff cakes very well and they often remain dry and lifeless.

We will try to figure out which cream will better saturate all the cakes and at the same time be so tasty and tender that you won’t pull anyone by the ears from this baking.

A variety of recipes for Napoleon cake cream

It is better to consider everything in order and, first of all, highlight the classic impregnation recipe for this cake based on a liter of milk.

What is included in the custard:

• Milk - 1 liter;
• Chicken eggs - 2 pcs.;
• Sugar sand - 1 cup;
• Butter - 200 gr.;
• Wheat flour, sifted - 3 tbsp. spoons.

Naturally, since we are preparing a simple custard, then first of all we will need a saucepan or saucepan, which will include almost all of the above products. Since the mass is not required to keep its shape, the butter can not be beaten beforehand, but simply softened by taking it out of the refrigerator.

Now mix the rest of the ingredients.

Break the eggs and grind with sugar, then sift the flour directly into the bowl and mix all the ingredients again. Next, you need to add milk in small portions and stir all the time or beat with a mixer, giving the mass a uniform consistency. When all the milk has got into the workpiece, put the pan on medium heat, and stirring, wait for it to boil.

Next, cook the fudge over low heat, stirring constantly until the mass thickens.

Add softened butter to the finished fudge and beat the whole cream until smooth.

The finished impregnation must be cooled to room temperature, and only then coat the cake with it.

But this is not the only Napoleon cream that is easy to make at home. Most of the impregnations for this cake have a more liquid consistency, so I usually undercook the classic custard for this cake a little. Nothing that it flows down the sides - just a little bit. But the cakes are well soaked, and the cake melts in your mouth.

In order to prepare a more delicate cake, it can be soaked with cream on cream.

Since butter is still a somewhat heavy product, and whipped cream is lighter and more palatable.

Butter cream for Napoleon cake contains the following ingredients:

• Milk 2.5, 3.2% fat - 0.5 liters;
• Sugar - 180 gr.;
• Chicken eggs - 3 yolks;
• Butter - 50 gr.;
• Flour of the highest quality - 3 tbsp. spoons;
• Cream with a fat content of 35% - 150 gr.

The cooking recipe is somewhat different from the previous one, as it uses warmed or even boiled milk. At the very beginning, mix the entire volume of milk with half the norm of sugar and put on a slow fire. Vanilla lovers can put a vanilla pod in this liquid, which must be removed after the milk boils.

In another bowl, mix the yolks with the remaining sugar and flour.

Grind this mixture thoroughly and begin to pour milk in small portions. The fondant must be constantly stirred to avoid the formation of unnecessary and unpleasant-tasting lumps. Next, boil our mass again, stirring constantly, waiting for the required impregnation consistency. When the mass thickens, then remove it from the heat, cool for a couple of hours at room temperature, and then another night in the refrigerator. At the same time, the impregnated vessel must be well and very tightly covered with cling film.

The next day, first whip the chilled cream until a thick foam, then we begin to combine the cream with the prepared billet. The mass must be constantly whipped. The result is the most delicate cream for the cake.

Impregnation recipe for puff pastry cakes with mascarpone cream cheese.

Of course, this type of fudge is usually used as an independent dessert, but it is just as well suited for the Napoleonic dough. It is no more difficult to prepare it than a regular cream of milk or cream.

Consider the components of this fondant:

• Mascarpone - 350 gr.;
• Condensed milk - 250 gr.;
• Cream 35% fat - 350 gr.;
• Raspberries - 200 gr.;
• Sugar sand - 40 gr.

In order to prepare a cake and coat it with mascarpone cream cheese fondant, the puff pastry cakes must be soaked with high quality, otherwise the cake will turn out to be dry. In this case, we will use raspberries, although you can take any berry. Whatever you like, use that one to make syrup. Also, to cook a berry Napoleon in the winter, you can use the ready-made jam available in your own bins.

The recipe for making impregnation is very similar to the usual cooking of jam.

First, let's prepare the syrup, as it is necessary to soak each cake. After all, puff pastry cooked in the oven is very dry, and eating it in this form is somewhat problematic.

Cook raspberries with sugar over low heat.

Do not boil it strongly, the main thing is that it gives juice. The prepared syrup must be cooled, therefore it is better to make it before preparing the main mascarpone fudge. Next, we prepare fudge, which, in addition to the layer of cakes, will decorate the cake itself from all sides.

To do this, beat the cream cheese with the wonderful name mascarpone with a mixer, adding condensed milk in small portions. You need to add 1-2 tablespoons and constantly beat. After the mass takes on a homogeneous form. In a pre-chilled bowl, whip the cream until stiff. When both substances are ready, we begin to combine them into a homogeneous fondant.

Now, just as we added condensed milk, we begin to mix in whipped cream, 1-2 tablespoons each. Someone says that the resulting mass of mascarpone and cream must be continued to beat with a mixer, but my recipe says that both masses must be mixed with a spatula as if you were preparing a biscuit and adding whipped proteins to it. Carefully from bottom to top.

The finished mass does not need to be cooled or heated - it can be immediately applied to the cakes.

But as mentioned above, puff pastry is dry, and to assemble Napoleon with berries, you must first soak each cake with berry syrup, and then apply mascarpone fudge. To make such a cake beautiful and festive, it is necessary to fully calculate the number of cakes and divide the entire volume of cream so that it is enough to decorate the top of the cake and its side parts.

The mascarpone fondant recipe is very suitable for decorating a puff pastry cake and making not only delicious, but also a very beautiful holiday dessert. As you can see, the recipe for the cream itself does not contain sugar additives, since the fudge is sweetened by the use of condensed milk. But this decoration has one significant drawback - mascarpone cheese is too expensive in many parts of our country and not many people can afford to cook this dessert. But at the same time, mascarpone can be replaced with any other cream cheese that is sold in many supermarkets in the country.

A festive version of the preparation of cream for puff pastry of the world-famous Napoleon.

Cream cheese fondant gives the whole cake some airiness, and I called this recipe festive because the soaking is a little drunk from Amaretto.

We will prepare a Napoleon cake from puff pastry with an Italian touch.

This will require:

• Puff pastry - 1-1.2 kg;
• Mascarpone cheese - 200 gr.;
• Amaretto liqueur - 80 ml;
• Yolks - 20 pcs.;
• Wheat flour of the highest quality - 12 tbsp. spoons;
• Sugar - 3 tbsp.;
• Milk - 2.5 liters.

First you need to prepare the cakes, bake them and cut them to shape, and only then start preparing the layer for the cakes from mascarpone and milk. It turns out quite a lot of cream, so there should be at least 15 cakes.

We cook almost like ordinary custard, when you start reading the recipe, you will understand that we simply replace butter with cream cheese.

Beat the yolks with sugar and flour.

Mix everything thoroughly, then heat the milk and pour it first 1/3 into the prepared mass. Beat everything thoroughly with a mixer, and then pour the remaining milk into the mass and beat again. We put the pan with the initial stage of the layer on a slow fire and cook until the cream thickens. This impregnation must be constantly stirred, and even when removed from heat and added liquor, stir the mass for about 5 more minutes.

Next, the custard fudge will cool, and during this time it is necessary to beat the cream cheese into a thick, but pliable mass. When both components are in the same weight category, or rather have an equal temperature, then we begin to add cheese to the workpiece and beat well.

After both masses are connected, the cream can be used to layer cakes and decorate the cake. You will get the most delicious Napoleon from puff pastry, which does not even suspect the presence of condensed milk. Such a cake will become not only a decoration of the table, but also a favorite dish of the family. Since the recipe itself contains a huge amount of yolks, I immediately make protein custard and meringue from proteins, with which I decorate pastries a little. The rest of the bezeshki will go like a sweet for all the home kids.

Every housewife has ever baked this marvelous and incredibly delicious cake. He is familiar to everyone since the Soviet era. Many people remember its unforgettable taste since childhood. Nowadays, he continues to enjoy the same success in families who are not averse to enjoying this amazing pastry.

Napoleon is an excellent solution not only for a festive tea party, but also for an ordinary meal. It is quite high in calories, but incredibly tender and tasty. It is quite easy to prepare it. The highlight of such a confectionery can be called custard cream.

Custard for Napoleon cake is the main component of baking. Thanks to him, the taste becomes incredibly sweet and satisfying. It is also used in varieties of cakes, puff pastries, baked nuts and other types of sweets.

Custard Recipes

This article will benefit those who do not yet know how to cook custard on, because all manufacturing methods are detailed here. Even a beginner is able to do everything correctly and flawlessly if he follows all the instructions given.

Classic recipe

The classic cream recipe is quite simple and publicly available. To prepare it, all you need is:

1 liter of milk of any fat content;
Powdered sugar or granulated sugar (140-160 grams);
Yolk (3-4 pieces);
Flour (40-55 grams);
Vanillin.

Preparation stage:

1. First of all, boil the milk over medium heat.
2. In a separate bowl, mix the yolks with powdered sugar, and then add vanilla there.
3. Beat this mixture with a mixer until the powdered sugar is completely dissolved, then gradually add flour there. The consistency should become fluffy and without lumps.
4. The next step is to add boiled milk to the egg mixture. After combining the mixture with milk, put on a slow fire and stir constantly. After a while, the liquid will become thicker.

Custard for Napoleon

The recipe for custard for Napoleon is easy to prepare, it can be prepared at home. Many people think that home-cooked Napoleon will not be as tasty as store-bought, so they continue to do nothing, buying it in stores, supermarkets and other retail establishments. However, this is an erroneous opinion. So think mainly those who have not even tried to cook this masterpiece. It won’t take much time to bake the cakes, and the cream can be prepared according to this instruction:

• Milk (400 ml);
• Flour (65 grams);
• Butter (235 grams);
• Vanillin (2-3 grams);
• Sugar sand (325 grams).

Preparation stage:

1. Combine half of the specified amount of milk at room temperature with flour. Then beat with a mixer or whisk.
2. Boil the other half of the milk over medium heat, stirring constantly.
3. The next step is to add the mass with flour and vanilla to the boiling milk. When the thickening becomes noticeable, you will need to remove from heat and put to cool.
4. After that, you need to beat the butter with sugar and add to the cream.

Custard with condensed milk

Cream for Napoleon with condensed milk is done quickly enough. It perfectly impregnates the cakes, makes the cake even tastier and more appetizing. To prepare it you will need:

• Milk (255 ml);
• Sugar sand (30 grams);
• Flour (55 grams);
• Condensed milk (450 grams);
• Fatty cream (210 ml);
• Vanillin.

Preparation stage:

1. Take 75 ml of milk and combine it with flour.
2. Beat thoroughly to get a homogeneous mass.
3. Dissolve the sugar in the remaining milk and simmer.
4. Then add the flour mass there and bring to a boil, stirring. This procedure can be performed in a water bath.
5. Remove from heat and add condensed milk when cool.
6. Separately, whip the cream to the steepest peaks and also send to the cream.

This custard for Napoleon is light and airy. Everyone who tries to make it will be completely delighted.

caramel custard

Here you need boiled condensed milk. It will give the cream an unforgettable aroma and a unique rich taste. For cooking you will need:

• Boiled condensed milk (500 grams);
• Vanilla;
• Starch (400 grams);
• Milk (500 ml);
• Cream (300 grams);
• Chicken egg (2 pcs.)

Preparation stage:

1. You need to beat the eggs, then add starch and vanillin.
2. Heat milk and pour into egg mixture.
3. Then pour into a saucepan with a thick bottom and put on a slow fire, stirring constantly.
4. After cooling, add boiled condensed milk.
5. Whip the cream in another bowl, and then add to the cream.

In this article, everyone will be able to choose for themselves an interesting and tasty custard recipe. After all, how to make custard is described in the smallest details, thanks to which even the most inexperienced beginner will be able to please loved ones with his culinary masterpiece.

There are many recipes for this delicacy. Someone makes cream with water, while others like it with milk. Through experimentation, you can choose the most suitable and rational way of cooking for yourself.

Everyone loves homemade Napoleon cake, but its preparation takes a lot of time and requires considerable physical effort when rolling out a large number of thin cakes, so many do not dare to take it on. Although the recipe is quite simple: puff pastry is used for the base, and the cream for Napoleon is different.

Some housewives, in order to simplify their task, buy ready-made puff pastry. Of course, it cannot be compared with homemade, but this is quite a good idea on how to bake a Napoleon cake faster and easier. In any case, you will have to make the cream yourself, so we will consider several possible options.

Custard

It is believed that such a cream is best suited for this exquisite cake. There are different recipes based on butter. But there are also those in which this ingredient is not included. In addition, the cream can be prepared with or without eggs. Which one to choose to miss the cake "Napoleon"? Classic creamy cream is especially popular with many craftswomen.

Ingredients

Half a kilo of butter, a glass of milk, two glasses of sand, 4 eggs. As you can see, in order to prepare a cream for Napoleon, you need very few products.

Our actions

Remove the butter from the refrigerator in advance, cut it into cubes so that it softens at room temperature. Grind the eggs with sugar, pour in the milk, mix and put on a slow fire. Cook, stirring constantly, until boiling, but do not boil. Cool the prepared mixture. When the butter is softened enough, begin to beat it, while adding the boiled mixture in small portions to make a smooth, thick cream for Napoleon. Some custard buttercream recipes include flour but no eggs. Fans of vanilla flavor usually add this spice to the dish.

Other types of cream

This popular cake can be smeared with more than just custard. All housewives have different preferences, so each chooses her own option, which her household loves.

Cream for "Napoleon" with condensed milk

For cooking, you will need a can of condensed milk, 300 grams of butter and vanillin (0.1 g). The first step is to keep the oil out of the refrigerator. When it becomes soft enough, beat it, while adding vanilla. Now continue to beat, gradually putting condensed milk into the cream (take two tablespoons) until it runs out. The result should be a thick lush cream. If desired, chopped nuts, lemon juice, liquor or cognac (a few grams) can be added to it.

Sour cream for "Napoleon"

In order to prepare it, you need to take 400 g of fat sour cream, about two hundred grams of sugar and 0.1 g of vanillin. Beat sour cream with granulated sugar until a thick homogeneous mass is obtained, and then put vanillin. It is recommended to add jam or nuts to such a cream.

Conclusion

Each cream for "Napoleon" is good in its own way. For example, custard has less moisture than sour cream or cream with condensed milk, so it impregnates cakes worse. At the same time, the cake with it turns out tender and crispy.

The cream recipe for Napoleon is presented in two types: custard and with condensed milk. The second is the easiest, I cook it more often than others and with great pleasure.

Two recipes for the best cream for Napoleon

The two types of cream that we will now prepare can be used not only for Napoleon. They are great for waffle rolls, tartlets, eclairs, they can be smeared with pancakes, pancakes, cookies, buns.

But, for decorating cakes and pastries, such a cream is not very suitable. Yes, that's not what it's designed for. Its main task is to soak the cakes and give the cake sweetness and tenderness. And, he does a great job with it!

My favorite cream with condensed milk is made with just two ingredients. But indispensable conditions are their highest qualities. Butter should be natural and have a fat content of 72.5-82%. Condensed milk should not contain vegetable fats. It should be made with whole milk with natural sugar.

Unfortunately, at present, reading the composition of products has become an inalienable duty of those who value their health. Nobody paid any attention to this before. GOST was strictly observed and all favorite products had the same composition and taste. And God forbid, in the same condensed milk, even a drop of vegetable fat will be found. This was strictly monitored, and the perpetrators went to the dock.

Now ... But what can I say, you yourself know. And who does not know, I advise you to read the article. Perhaps you will learn a lot of interesting things for yourself and be very surprised.

How to distinguish natural condensed milk from a fake?

• Condensed milk must contain normalized cow's milk and natural sugar.
• When vegetable fats and sweeteners are added, the quality and taste of the product deteriorate significantly.
• The color of condensed milk also changes. Bright white, with a slightly creamy tint, it becomes dull, unsightly and gray.
• Natural condensed milk should be sugary-sweet, have a uniform texture and a pronounced taste of pasteurized cow's milk.
• Real condensed milk should not be liquid and drip from a spoon. It should be thick, viscous, stick to the spoon and slowly slide off it.
• Its shelf life, in cans, is 1 year. And, if condensed milk is in plastic packaging, then the shelf life is reduced to 3 months. At the same time, the storage temperature should not exceed +10 o C.
• If, upon opening the can, you find that the condensed milk is candied, then you have a product with an expired shelf life.

Custard Recipe for Napoleon

Ingredients

• Milk 1500 ml.
• Sugar 300 gm.
• Butter 300 gm.
• Wheat flour 80 gm.
• Potato starch40 gm.
• Raw eggs 5 pieces.
• Vanillin 5 gm.

60 min. Video recipe Print

Pour sugar, starch, flour and vanilla into a bowl. We mix everything.



Whisk 5 eggs in a separate bowl and add them to the dry mixture.



Beat with a whisk until a homogeneous mass is formed.



We strongly heat the milk (almost bring it to a boil) and, in a thin stream, pour it into the egg mixture. At the same time, stir constantly.



Pour the future cream into a clean deep pan.



Place the saucepan over medium heat and stir constantly until it comes to a boil.



The cream has already begun to thicken. Keep in mind: our milk was hot, so it will brew very quickly. Make sure the cream doesn't burn. If you feel that the cream begins to stick at the bottom, raise the saucepan for a short time and put it back on.



Here we have such a homogeneous, delicate and very fragrant cream. Turn off the heat, remove it from the stove and set aside until it cools completely. But that's not all, we continue to cook.



We start whipping the butter. Remove it from the refrigerator in advance so that it becomes soft and cut into several pieces.



The oil was whipped. And, just a few seconds, whip the cooled cream.

Cake napoleon recipe

According to one version, the recipe for the Napoleon cake was developed during the 2nd French Empire (1852-1870) almost by order of Emperor Napoleon III in honor of his uncle, Napoleon Bonaparte. Napoleon (French mille-feuilles) - puff cake or cream puff. Prepared from puff pastry with a cream lining. In 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 homemade cakes, and, for sure, every housewife has her own Napoleon recipe. The cake, in addition to taste, has a number of other advantages: in accordance with the Napoleon recipe, it is low-fat, if made with custard, does not require a lot of time to make, and, which is also important, cake layers can be baked a few days before the celebration, and in The right moment is just to prepare the cream and smear the cake. Napoleon is a cake among cakes, it is not for nothing that he is called the great commander.

To prepare Napoleon, cakes made from puff pastry should be smeared with cream 5-6 hours before serving. If the dough is not puff, but there are 8-10 pieces of cakes, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to soak in the cream.

There are several recipes for Napoleon. Cakes made according to any of the recipes below can be smeared with custard or butter cream, each individually or in turn, spreading one cake with custard and the next cake with butter cream. If you grate lemon zest on a fine grater into any cream, then the Napoleon cake will acquire a very pleasant aftertaste and aroma. So, how to make cakes?

Ingredientsnapoleon cake:

5 cups flour
- half a kg of margarine
- glass of water

For creamnapoleon cake:

250 g butter
- glass of sugar
- egg
- 0.5 cans of condensed milk
- 6 tbsp. spoons of boiled milk

Cooking cake Napoleon:

We chop flour and margarine until a homogeneous mass is obtained, add water and continue to chop until a dough forms. Divide the dough into several parts, put in the refrigerator for about an hour. We form several large layers of dough and bake them in the oven until cooked. We cool the cakes, coat them with a pre-prepared cream, sprinkle the top cake with crumbs.

1 pack of margarine, 2 tbsp. flour,

Chop everything together with a knife.

Break 2 eggs into a glass, a little salt, 1 tbsp. vinegar, chop everything, if there is no liquid half a glass, then add water.

Add the contents of the glass to the dough and chop until a homogeneous mass is formed. Divide the dough into 7 cakes.

Custard for Napoleon.

0.5 liters of milk,

2 l. flour,

0.5 kg. Sahara,

100 gr. butter,

4 egg yolks beaten with sugar

Cake "Napoleon" is one of the best homemade cakes, and, for sure, every housewife has her own recipe for "Napoleon". The cake, in addition to taste, has a number of other advantages: in accordance with the Napoleon recipe, it is low-fat if made with custard, does not require a lot of time to make, and, which is also important, cake layers can be baked a few days before the celebration, and at the right time, just prepare the cream and smear the cake.

To prepare "Napoleon", cakes made from puff pastry should be smeared with cream 5-6 hours before serving. If the dough is not puff, but there are 8-10 pieces of cakes, then the cakes should be spread 8-10 hours before the guests arrive. This time should be enough for the cakes to soak in the cream.

There are several recipes for "Napoleon". Cakes made according to any of the recipes below can be smeared with custard or butter cream, each individually or in turn, spreading one cake with custard and the next cake with butter cream. If you rub lemon zest on a fine grater into any cream, then the Napoleon cake will acquire a very pleasant aftertaste and aroma. So, how to make cakes?

Cake napoleon recipe

Products for the test: 200 g butter or margarine, a spoonful of vodka, 1/2 cup water, 2 cups flour, a pinch of salt

To prepare the dough for the Napoleon cake according to this recipe, pour vodka into a glass filled with half boiled water, add salt and stir everything. Sprinkle the desired amount of flour on a cutting board, cut the butter or margarine from the refrigerator into pieces and chop until crumbs form. Then collect the crumbs in a slide, make a funnel and gradually pour in the liquid from the glass, continuing to chop until a dough forms.

Put the finished dough in the refrigerator for 2 hours, then divide into 4 parts and roll out a layer 3-5 mm thick from each. The number of cakes depends on the size of the mold or baking sheet. If the shape is small, then 5-6 cakes can be made.

puff pastry napoleon cake

Products for the test:

According to this dough recipe for Napoleon cake, make two doughs: one - 200 g of soft margarine and 1 glass of flour, the other - 1 glass of sour cream and 1 glass of flour.

Pour flour thickly on a cutting board, put sour cream dough and make cuts on it. Roll out the dough and four sides with an envelope. In the middle of the envelope, place the margarine dough, rolled out on a board to the desired size. Close the butter dough with the sides of the sour cream envelope and begin to roll out this layer, pinching the edges. There should be a lot of flour on the board so that the dough does not stick to the board anywhere.

This stuffed layer is rolled out from the middle so that voids do not form in the sour cream dough around the edges. After rolling the dough into a rectangle 10 mm thick, fold it four times, cover with a napkin and let stand for 5 minutes, then roll the dough into a rectangle again (you need to roll it from the middle to the edges and from the edge to the middle) and fold it four times again. Do this 4 times to get many layers.

When the dough is rolled out for the last time, fold it so that you get a bar and cut it into pieces according to the number of cakes. This amount of dough will make 6 cakes in the usual form and 4 cakes the size of a baking sheet. After you have marked and cut the bar, cover it with a napkin and take it out in the cold for 2 hours. After that, you can start making cakes. Sprinkle the cutting board generously with flour and put one part of the dough as the dough lay in the refrigerator on a plate, without turning over, otherwise the puff will be broken. Roll out the dough to the desired size. Lubricate the form or baking sheet with margarine and put the layer on a hot baking sheet or form so that the dough “runs” less. It is necessary to prick the entire surface of the dough with a fork along and across. Putting the dough into the form, lift it a little on board - the dough in the oven will definitely “shrink”, and after baking, the size of the cake will be equal to the size of the bottom of the form. The cakes are baked in a hot oven until golden brown. Handle the cakes with care as they are very fragile.

Cake puff Napoleon

Products for the test: 100 g creamy margarine or butter, 150 g sour cream, 1/2 cup granulated sugar, 2 eggs, 2.5 cups flour.

To prepare the dough for "Napoleon" according to this recipe, grind eggs with sand, put soft butter or margarine, continuing to grind until a homogeneous mass is obtained, then put sour cream, stir it with the mass and add 2 cups of flour (previously sifted). Mix the flour with the mass, add the rest of the flour by a tablespoon, kneading the dough. From the finished dough, make a bar and divide it into 7-8 parts for large cakes (on a baking sheet) or 9-10 for a regular form.

Roll out the dough for cakes thinly. Grease a mold or a baking sheet slightly warmed up in the oven with margarine, put the rolled out dough and prick it with a fork along and across the cake. The rolled dough, as we have already mentioned, is conveniently transferred to a baking sheet by winding it on a rolling pin. Stroke the rolling pin and the surface of the dough with a hand “dipped” in flour. Spreading the rolled cake on a baking sheet, roll it off the rolling pin.

The cakes are baked in a hot oven for only 8-10 minutes, so be careful not to burn them.

Cake layers prepared in this way are best lubricated with custard. Do not apply a lot of cream on the cake - it will soak the cakes, the cake will become “wet”, and this will worsen its quality.

napoleon cake classic

Products for the test: 200 g creamy margarine, 1 cup sour cream, 2 cups flour.

Pour flour on a cutting board, cut margarine from the refrigerator onto flour and chop with flour until crumbs form. Add sour cream to the crumbs, continuing to chop. Make dough. If the dough sticks to your hands, add some flour to the board and knead it. Form a bar from the dough and make cuts on its surface with a knife, indicating the number of cakes. Put the dough on a plate, cover with a napkin and take it out in the cold for 1.5-2 hours, after which you can roll out the cakes.

With this method of preparing dough for the "Napoleon", the cut off part can be turned over and rolled out on either side. From this amount of dough, 4-5 large cakes and 5-6 ordinary ones are obtained.

Products for the test: 350 g creamy margarine, 2 cups flour with top, 1 egg, 1 teaspoon vinegar, 1/2 teaspoon salt, 1 cup cold boiled water.

Sprinkle flour on a cutting board, finely chop margarine from the refrigerator and chop until crumbs form. Pour a raw egg into a glass, stir it up, add a teaspoon of vinegar, put salt, mix, adding cold boiled water to the brim and stirring so that the liquid in the glass is homogeneous. Pour the liquid from the glass a little into the crumbs, continuing to chop until a dough forms.

Divide the finished dough in the form of a bar into 5-6 parts for large cakes or 7-9 for small ones. Take the dough out in the cold for 2-3 hours, after which it can be rolled out.

Napoleon Cake Cream Recipes

For a layer of cakes, use custard or butter cream, or both at the same time.

Custard Ingredients: 1/2 liter of milk, 3 eggs, 1 cup of granulated sugar, 100 g of butter, 2 tablespoons (with top) of flour, vanillin.

Ingredients for Butter Custard: 2 cups of milk or cream, 1 cup of granulated sugar, 3 eggs, 2 tablespoons (with a small top) of flour, vanillin (at the tip of a knife), 50-70 g of butter.

To prepare the cream, pour the milk into an enamel saucepan with a heavy bottom and put it on a small fire. While the milk is heating, grind the eggs with sugar until the mass becomes homogeneous, then put the flour into this mass and stir it so that there are no lumps. Pour hot milk in small portions into the mass, stirring constantly.

Put the saucepan with the mass on a small fire and stir all the time so that the cream does not burn, and the flour is brewed without lumps. You need to stir the cream not with a spoon, but with a wooden spatula: it fits more tightly to the bottom of the pan. When the cream thickens to the desired consistency, remove it from the heat, add the butter and stir the cream until the butter melts. Let the cream cool down and only then put the vanillin.

Custard without vanillin is not as aromatic, although its nutritional value remains unchanged. You can put lemon or orange zest in custard or grate chocolate.

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 a small homogeneous crumb (I just rubbed it with my hands).
We make a recess in a pile of crumbs and begin to gradually add eggs, vinegar and water there.
Knead into a smooth smooth dough.
We put it in a bowl, cover with cling film and put it in the refrigerator for an hour and a half to two. Then take out and divide into 16 equal parts.
Let's start rolling. First you need to choose the shape by which we will level our cakes. I took an ordinary bowl so that its diameter was less than the diameter of the dish on which the cake would fall (in the end it was not a dish at all, but oh well). Next, we decide on the rolling method - either we roll out the cakes directly on the baking sheet, or we do it on a table sprinkled with flour, and then we transfer the cake by winding it on a rolling pin. I went the other way - each time I took a piece of foil, rolled it out and pierced the cake (2 mm thick).
We bake cakes in preheated to 250 degrees. oven until slightly golden (this takes about 5-7 minutes per cake) and put on a plate. If a couple of cakes failed - crumbled, for example - do not be discouraged. We will use them to sprinkle the finished cake.
Between baking cakes, prepare the cream. To begin with, in a saucepan, we begin to boil milk without one glass. While it boils, mix the yolks with a glass of milk, vanilla, starch and sugar.
Pour this filling into boiled milk and cook, stirring constantly until the mass thickens. Then remove from heat, stir for another 3 minutes. Now the cream needs to be cooled. It is not worth leaving it to the will of fate - a film forms on the surface, which, when mixed, will worsen the consistency of the cream. Experienced advise to pour the cream into the mixer bowl and leave to spin at minimum speed. As an option, pour the cream into a wider bowl, which we will then place in a larger container with cold water and cool, stirring by hand. In general, something like this
When the cream has cooled, we begin to coat the cakes with it. We smear generously, about 2-3 tbsp. spoons on the cake (Do not forget to leave a couple of the most unsuccessful cakes for crumbs). We leave our unsightly “Napoleon” in this form for a couple of hours so that the cakes are soaked and settled.

Then we level the protruding edges with a sharp knife, coat the cake with the rest of the cream on all sides and sprinkle it with crumbs.
Let it completely soak for 4-5 hours.
Happy tea!