How to make Napoleon cake at home

Our favorite dessert is popular in many countries. Only the name is different everywhere, and there is a difference depending on the taste preferences and traditions of the people. A piece of puff cake with a fragrant butter cream becomes an indispensable attribute of a friendly tea party or some holiday.

Training

Traditionally, puff pastry and custard cream are used for the cake. The dough can be made on its own, only this is a very time-consuming process - fresh home-made products are taken and it turns out tender, crispy. You can buy ready-made items in the store, but you cannot compare them in taste and quality. A special technology for the preparation of products has been developed.

1. To get the dough at home, two koloboks are made: First, the flour is kneaded in water and an egg, with the addition of lemon juice (can be replaced with vinegar). It is necessary that the finished cakes are tender and crispy. The second bun is made from butter (margarine) and flour.
2. According to technology, the dough after rolling and folding the envelope is periodically placed for half an hour in the refrigerator. In this way multilayer is provided.
3. The custard is used, but additional ingredients may vary. Butter is commonly used. But in some recipes it is replaced with cottage cheese or Mascarpone cheese.

Calorie content

Pampering yourself with such a delicious cake as Napoleon, you subconsciously wonder how many extra calories this pleasure will add. The energy value of a cake prepared according to the classic recipe (with custard without butter) is 248 kcal per 100 grams. But the number may vary depending on the ingredients of the recipe, the ingredients of the dough and the variety of cream.

Classic Napoleon Cake Recipe

At the mere mention of the Napoleon cake, the taste buds begin to feel a delicate, crunchy treat with vanilla cream custard. It is difficult to resist the temptation not to eat a slice of tea exuding an alluring aroma or a cup of coffee. As soon as the occasion falls, the hands themselves are drawn to cook this familiar but never annoying cake. Many variations of this dessert have already been invented, but the classic recipe is my favorite.

Ingredients for the dough:

• Butter (cream margarine is allowed) - 250 g.
• Flour - 160 g (1st ball) and 320 g (2nd ball).
• Egg.
• Water -125 ml.
• Lemon juice - ½ tablespoon.
• Salts are on the tip of the spoon.

Ingredients for Cream:

• Oil - a pack (250 g).
• Flour - 50-55 g.
• Egg.
• Sugar - 230 g.
• Milk 125 ml.
• Vanillin - 1 g.

1. We make two balls. Pevy: add lemon juice to the water (if not, replace with vinegar). This is for softness, tenderness of cakes. Salt, beat in an egg. Mix everything. Add the flour in parts to make a cool dough. Second: mix the butter with flour.
2. Put in the refrigerator for half an hour.
3. After time, roll out the 1st ball. Lay it out on the 2nd. Minimize as an envelope. And again send to the refrigerator.
4. Pull it out, roll it again, turn it into an envelope and into the cold. Repeat such manipulations 3-4 times. This is how we achieve multi-layered dough.
5. While the dough is in the cold, a cream is prepared. Put oil in a container. It should become room temperature.
6. Drive the egg into the milk, pour the flour and mix well. When heated, the mass will begin to thicken. Stir intensively so that no lumps are burnt or formed. Cool.
7. Mix the butter with sugar and vanilla, start whipping, gradually adding cream.
8. When the dough has reached the standard, proceed to bake the cakes. To do this, divide the dough into 7-8 parts, roll out from each cake. The shape is selected arbitrary (round, square, rectangular). Bake at 180 ° C one at a time until browned.
9. When the cakes are ready and cooled, carefully proceed with the collection of the cake. Grease each pancake with cream and lay on top of each other. Grind the scraps and sprinkle with them the top and sides of the product.

You can sprinkle cake with chopped nuts. You can enjoy a dessert with a cup of tea in a few hours. It must be well saturated.

Original and unusual recipes

The standard cake recipe, depending on taste preferences and traditions, varied in every way. Some changes were introduced so that little sweet lovers or people who monitor the calorie intake of food will try the delicacy. But this did not worsen the taste, just a little unusual shade appeared, compared with the classic "Napoleon".

Slovak creme

In Slovakia, our beloved Napoleon is called Kremesh. The difference from the classic options is that custard is not cooked on flour, but on starch. It contains raw egg whites, so the eggs should be fresh and tested. The dough can be purchased at the store or made by yourself. Cooking technology as in the classic recipe. The necessary components are taken at the rate of half a kilogram of puff pastry.

• Milk - liter.
• Egg - 5 pcs.
• Starch - 130 g.
• Sugar - 450 g.

1. Bake cakes from puff pastry.
2. Add egg yolks and starch to half a serving of milk. Mix everything well. Separate the proteins in a clean, dry container, otherwise they will not beat.
3. Pour sugar into the second part of the milk, heating up to complete dissolution.
4. Pour in a thin stream of the egg-milk mixture, stirring continuously, as the cream begins to thicken. Boil.
5. Beat the proteins in a dense foam and pour the hot mixture into them. Mix thoroughly and allow to cool.
6. Make a cake. Sprinkle the edges and cake on top with crushed crumbs.

Serve "yummy" can be in 2-3 hours, after it is thoroughly soaked. Store in the cold.

Napoleon in the pan

What if the cake is needed urgently, but there is no opportunity and time to bake in the oven? You can quickly cook it in a pan.

• Sugar is a glass.
• Oil (margarine) - 70 g.
• Soda - 6 g.
• Eggs - 3 pcs.
• Flour - 480-500 g.
• Salt.

Ingredients for Cream:

• Milk - liter.
• Flour - 75 g.
• Nuts.
• Eggs - 3 pcs.
• Sugar - 220 g.
• Vanillin - 1 g.

1. Combine the eggs with sugar, add salt and soda (pre-extinguish with vinegar).
2. Crumble the oil, it should be cold.
3. Pour flour, make dough. Put "rest" in the cold.
4. For cream: mix eggs with sugar, add flour. Pour in milk.
5. Boil over a fire, stirring vigorously so that it does not burn and lumps do not form.
6. Make the dough for shortcakes thin. Bake using a frying pan, preferably with a thick bottom. Oven on both sides until golden brown.
7. While the cakes are warm, trim the edges. Leave crumbs on powder.
8. Collect the cake, sprinkle the edges and top with crushed nuts.

If you add oil (250 g) to the cream, it will turn out thicker and tastier (richer).

Curd, with custard vanilla cream

A familiar but unusual cake, and all thanks to the cottage cheese, which will make the originality and variety. More will appeal to lovers of wet creams. Prepared according to the standard classic cream custard recipe.

• Cottage cheese - 450-500 g.
• Soda - 3.5 g.
• Eggs - 6 pcs.
• Flour - 750 g.
• Sugar - 450 g.
• Lemon juice - ½ tablespoon.
• Salt.

1. Combine the eggs with sugar, beat.
2. Add salt, soda, lemon juice, cottage cheese. Mix.
3. Add the flour in parts, knead the dough. Soak in the cold for half an hour.
4. Roll thin cakes and bake at 180 degrees.
5. While the cakes are warm, trim. Leave baby on powder.
6. Collect the cake, sprinkle the edges and top.

A cake according to this recipe is good in that it is suitable even for small children, since there is no large amount of fat. Oil is reasonably replaced with cottage cheese. Due to this, the calorie content of baking is also reduced. This will delight lovers of "sweet", watching the figure.

We cook and choose the best cream for Napoleon

You can experiment not only with the test. Skillful confectioners are trying to diversify the standard custard. The portion is calculated on half a kilogram of puff pastry.

No eggs

An urgent need to make custard, but there were no eggs in the house or are there other reasons? Skillful confectioners have developed a cream recipe for this case.

• Milk - 400-450 ml.
• Oil - a pack (250 g).
• Sugar - 240 g.
• Flour - 55 g.
• Vanillin or vanilla sugar.

1. Combine milk with flour, stirring so that there are no lumps, bring to a boil. Cook until the consistency is condensed. Allow to cool.
2. Beat sugar with butter at room temperature. Carefully so as not to interrupt.
3. Combine the components and beat for a few more minutes until smooth. The cream is ready to use immediately.

Cottage cheese

The main advantage is lower calorie content compared to the classic custard custard. And what could be better for weight watchers!

• Cottage cheese - 270 g.
• Milk - 450 ml.
• Vanilla.
• Sugar - 230 g.
• Egg.
• Flour - 55-65 g.

1. Mix milk, egg and flour in a container. Brew, stirring constantly to avoid lumps. Allow to cool.
2. Pre-grind cottage cheese to a homogeneous mass. Start whipping with sugar, gradually add the custard mass.
3. The cream is very delicate and delicious. If desired, you can add "Mascorpone."

With sour cream

The cream is dense and not watery.

• Sour cream - a pack (350 g).
• Sugar -230 g.
• Oil - a pack (250 g).
• Flour - 55 g.
• Egg.
• Vanillin - 1 g.

1. Combine the egg with a piece of sugar. Add flour, add sour cream. Stir warming, until a dense consistency is obtained. Allow to cool.
2. Beat the remaining sugar with butter.
3. To connect.

Use immediately after preparation, otherwise it will become even denser.

French

Patisser - the so-called custard, which is used in renowned French pastries. It is perfect for cake.

• Milk - 470 ml.
• Starch - 65 g.
• Sugar - 170 g.
• Egg yolks - 2 pcs.
• Vanillin.

1. Mix part of the milk with yolks and sugar. Heat up.
2. In another part, dilute starch. Pour in with constant stirring. Add vanillin.
3. After compaction, cool.

Chocolate

Can be used as a separate dessert. And tarts with this cream will not leave anyone indifferent.

• Yolks - 3 pcs.
• Starch - 65 g.
• Sugar -155 g.
• Milk - 440 ml.
• Oil - a pack (250 g).
• Chocolate - 100 g (preferably black).

1. Mix the yolks, part of sugar and starch.
2. Pour in boiled milk with vigorous stirring.
3. Boil. Add pieces of chocolate. Allow to cool.
4. Combine the butter with sugar, and whisk, add the chocolate mass. The cream is ready.

Useful Tips

In order for the Napoleon cake to turn out to be truly delicious, surprise the home, and become the pride of the hostess, you need to know some tricks and subtleties of cooking.

• There is a standard proportion of oil per flour, but the more oil, the more tender and more puff the dough will turn out.
• Add vanillin to the cream after the mass has cooled.
• When collecting the cake, grease the first cake with plenty. Since the rest will be impregnated on both sides, and the first on only one.

Whatever recipe you choose, a pleasant tea party with friends or with your family will be unforgettable. Do not be afraid to experiment, because new confectionery masterpieces are born.

Watch the video: Easy Napoleon Cake Recipe (December 2024).