Cake "Napoleon": Detailed Cooking Instructions

The thinnest puff pastry cakes, delicate custard ... It's very tasty! And yes, we will talk about the beloved Napoleon cake.

The thinnest puff pastry cakes, delicate custard ... It's very tasty! And yes, we will talk about the beloved Napoleon cake. Surely, many more like to try this cake with a friend, mother, grandmother, because cooking it is not so fast and easy, and it does not always work out well.

We will share proven recipes for classic, chocolate and lazy Napoleon.

 

An interesting fact: the cake was invented in Moscow in 1912 in honor of the centenary of the Patriotic War. Did you also think that Napoleon cake comes from France?

Secrets of making the perfect "Napoleon"

Give preference to flour of the highest grade. Be sure to sift the flour several times, 3 is recommended, this is the basis of the perfect dough for dessert. Take butter or margarine with a high percentage of fat content, ideally 82%, the splendor of the dough will depend on this. Also use cold butter or margarine. Please note that frozen butter or margarine must be thawed in the refrigerator in advance, otherwise the dough will tear when rolled out. Knead the dough quickly and in a cool room. It is important that all ingredients are chilled. Roll out the finished dough correctly: in one direction away from you, without pressing and constantly turning the dough layer over. Fold the rolled dough into a square and refrigerate for 30-60 minutes, repeat the process several times. The dough should be very thin before baking - 1-2 mm.

 

To make your cake even and beautiful, cut the cakes before baking according to the selected markings, for example, a plate or a pot lid. Be sure to prick the crust with a fork before going into the oven.

Classic "Napoleon"

 

Great recipe, tried and tested over the years.

For test:

Margarine for baking or butter - 400 g; Egg - 1 pc.; Flour - 700 g; Ice water - 150 ml; Salt - 1 pinch.

For custard:

Milk - 1 l; Sugar - 1.5 cups; Egg - 2 pcs.; Flour - 3 tbsp. l.; Butter - 200 g; Vanilla sugar - 5 g.

Let's start by preparing the dough. Pour the flour, sifted several times, salt into the chopper bowl and put the chopped margarine into cubes. Turn on the chopper for 1-2 minutes to get fine crumbs. Put it in a deep bowl.

Mix the egg with ice water and pour into the well made in the center of the crumb bowl. Knead the dough and divide into 12 equal parts.

 

Roll each piece of dough into a thin cake, no more than 1 mm. Put the dough on parchment, cut off the edges, but do not remove, but bake together. Prick the cake with a fork and send it to the oven preheated to 200-220 degrees for 3-5 minutes.

Cool the finished cakes, send the trimmings to the chopper bowl - this will be our crumb for decoration.

Using a mixer, beat flour, sugar and eggs. While continuing to whisk, slowly pour in the milk. The mass should be lush and homogeneous.

Put the future cream on the stove and bring to a boil, stirring constantly. Remove the cream from heat as soon as it thickens.

Add room temperature butter to the cream and beat with a mixer until smooth. Cool the finished cream.

 

We collect the cake. Set aside a glass of cream immediately, you will need it to lubricate the top and edges of the cake. Lubricate the first cake with 2-3 tbsp. spoons of cream, so collect the entire cake. Lubricate the entire surface and sides of the dessert with the reserved cream. Put in the refrigerator for 10 hours.

Decorate the finished cake with crumbs, as well as chocolate, berries, fruits. Ready! Happy tea!

Chocolate “Napoleon”

 

The original "Napoleon" for chocolate lovers.

For test:

Flour - 330 g; Butter - 190 g; Cocoa powder - 50 g; Sour cream 20% - 150 g; Egg - 1 pc.

For cream:

Butter - 170 g; Condensed milk - 380 g; Cocoa powder - 20 g.

Let's prepare the dough. Put the chilled butter, flour, cocoa into the chopper bowl and turn into crumbs. Just 1-2 minutes is enough. Put the crumbs in a deep bowl, make a well in the center.

 

Beat sour cream with egg and put in a recess. Knead the dough, collect in a lump and put in the refrigerator for 30 minutes.

Divide the dough into 8-10 parts, roll each thinly on parchment, cut off the edges, leaving them on parchment, prick with a fork and bake in an oven preheated to 200 degrees until cooked.

 

Let's prepare the cream. In the bowl of a blender, beat room temperature butter with cocoa until fluffy. Then, while continuing to beat, add the condensed milk in a thin stream. The cream should be homogeneous.

We collect the cake. Grease each cake generously with cream, also coat the top and sides with cream.

 

Grind the scraps and decorate the cake with crumbs. Send to the refrigerator for 12 hours.

Crispy chocolate "Napoleon" is ready!

Lazy Napoleon

 

Express version of your favorite cake.

You will need:

Puff pastry "Ears" - 800 g; Milk - 1 l; Flour - 6 tbsp. l.; Sugar - 0.5 cups; Vanilla sugar - 10 g; Eggs - 3 pcs.

Let's prepare the cream. In a deep bowl, beat eggs with sugar, add flour in parts and pour in 1 glass of milk in a thin stream. The egg-milk mass should be without lumps, homogeneous.

Bring the remaining milk to a boil, then pour in the egg-milk mixture in a thin stream, stirring constantly. As soon as the cream thickens - remove from heat!

 

We collect the cake. Grind part of the cookies into crumbs, set aside a little cream. On a flat plate, lay out the cookies in an even layer, generously brush with cream, thus collecting the entire cake. Grease the top and edges of the cake with cream, decorate with crumbs and refrigerate overnight.

Happy tea!