Napoleon cake made from puff pastry with custard

Napoleon cake made from puff pastry with custard

Ingredients

Puff pastry – 500 g

For the custard:

Chicken eggs – 2 pcs.

Vanilla sugar – 10 g

For decoration:

Walnuts – 20 g

• 253 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

Step-by-step recipe with photos

If I need to quickly prepare something for tea, I immediately remember the package of puff pastry without yeast, which I always have in the freezer, since this is the dough I prefer to deal with most when it comes to baking. Baking from this dough always comes out airy, crispy, and rosy!

I propose now to prepare a very ordinary and frisky Napoleon cake from puff pastry with custard. And since I don’t like to fuss with dough for a long time, I will prepare the custard quickly and simply, in my own way.

We will prepare all the products according to the list. Take the puff pastry out of the freezer well in advance so that it thaws.

Cut the puff pastry into several rectangles or squares, depending on what shape you want the finished cake to be. Use a fork to make frequent punctures on the surface of the dough so that during baking it rises moderately and does not create air voids.

Place the layers of dough on a baking sheet covered with baking paper. Place the baking sheet in an oven preheated to 180 degrees C for 20 minutes. Focus on your oven; the shortcakes may be ready earlier.

We take the finished shortcakes out of the oven and let them cool one hundred percent.

Meanwhile, prepare the custard. I make my own cream quite simply. Previously, I added the ingredients evenly to the bubbling milk, and quite often the cream came out with lumps. I solved this problem quite simply. Place eggs and sugar in a bowl.

Beat eggs with sugar until sugar dissolves - 5-6 minutes. I add flour one spoon at a time and also beat.

I pour the finished mixture into a saucepan or saucepan with milk. I mix all the ingredients well with a spatula.

Place the saucepan over medium heat and cook the cream, stirring constantly until it thickens. At the very end, I beat the hot finished cream with a whisk to make it fluffy. Thanks to this method, the cream comes out with a smooth, uniform structure.

Remove the saucepan from the heat and let the cream cool one hundred percent.

Cut the cooled shortcakes in half lengthwise. This way we will get a very tender, juicy “Napoleon” with more layers.

IMPORTANT: you can throw in one shortbread to decorate the top and edges of the finished cake. I will use walnuts for decoration, so all the shortcakes went into the cake.

Place the first shortbread and spread it with a thin layer of cooled custard. Cover the layer of cream with the subsequent shortbread.

Repeat this until all the shortcakes are laid out and brushed with cream. If you will be decorating the cake with crust crumbs, now is the time to crumble the remaining crust of dough and sprinkle the finished cake with crumbs on the sides and top.

Cake “Napoleon” made from puff pastry with custard is ready! Sprinkle the top of the cake with chopped walnuts.

You can serve the cake right away, or you can let it soak in the refrigerator for a couple of hours.

Layer cake with custard

If you want to quickly prepare a delicious and tender cake for tea, prepare a layer cake with butter custard according to this recipe.

Ingredients

Layered cake layers:

• 600 g flour
• 250 g margarine
• 2 testicles
• 1 tsp apple cider vinegar (can be substituted with regular vinegar)
• 1 tsp Sahara
• a pinch of salt

Custard for layer cake:

• 1 liter of milk
• 300 g sugar
• 270 g butter
• 70 g flour
• 10 g vanilla sugar

Recipe for making a dish at home

1. Prepare butter custard for layer cake. Sift flour through a sieve into a saucepan or bowl, add vanilla sugar, sugar and stir. Heat half the milk and pour it into the mixture of flour and vanilla sugar, stirring it continuously with a whisk.
2. Place the other half of the milk on the fire and bring to a boil. Continuously stirring the flour cream with a whisk, pour bubbling milk into it in a narrow stream. Place the entire cream on the heat and, stirring, bring to a boil. Cook the custard over low heat, stirring continuously, until slightly thickened.
3. Then add all the butter one spoon at a time, thoroughly kneading until smooth after each spoon. Remove the pan from the heat and cover with a lid, leaving to cool completely. Place the cream in the refrigerator for half an hour or an hour.
4. Prepare puff pastry for the custard tart. Grate the margarine, add all the flour evenly and rub into crumbs with your hands. Beat the eggs into a separate bowl, add sugar and salt and beat with a mixer until fluffy for 5 minutes at high speed.
5. Pour the egg mixture into the flour crumbs together with vinegar and knead into a homogeneous dough that does not stick to your hands. Divide the dough into 4 equal parts, put three of them in the refrigerator, roll one into a circle on a baking sheet greased with vegetable oil or lined with parchment paper.
6. Bake the custard tart crust for approximately 6 minutes until golden brown. Remove the baking sheet, trim the crust in a circle and transfer the trimmings to a separate bowl. On a baking sheet, roll out the second part of the dough into a circle of the same diameter as the first and bake until done.
7. In this way, roll out, bake and trim other shortcakes, stack them, and chop the trimmings into crumbs. Remove the cool cream from the refrigerator and beat with a mixer until fluffy for 2-3 minutes.
8. Grease any cake with cream and stack them on top of each other, cover the sides and surface of the cake with the remaining cream and sprinkle sparingly with crumbs from the scraps. Layered cake with custard will taste better if you let it sit in the refrigerator for 3-4 hours before serving.
9. Decorate the finished cake to your own taste, cut into portions and serve. Bon appetit!

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Napoleon cake made from puff pastry with custard

I often make Napoleon cake from ready-made puff pastry. Firstly, it takes absolutely little time, and secondly, it comes out very tasty, flaky, soaked, tender and thanks to the custard - divine!

Ingredients:

– 1 kg puff pastry without yeast

– 1 l 200 ml milk

– 1 pack of vanilla sugar

– 2 tbsp. vegetable oil

Manufacturing method

1. Defrost puff pastry without yeast. Cut it into 4 even pieces.

2. Grease a baking sheet with vegetable oil and place 2 shortcakes. Bake in a preheated oven for 20-25 minutes at 190 degrees. Repeat the same with the remaining shortcakes.

3. Divide any prepared shortcake into three parts. From each crust, take the top and bottom layers of crumbs.

4. For the cream, you need to boil 1 liter of milk.

5. Prepare a separate mixture by mixing eggs, sugar, vanilla sugar, milk and flour. Mix everything thoroughly with a whisk so that there are no lumps.

6. Pour the mixture into the bubbling milk and stir constantly until the custard boils.

7. Cool the cream and proceed to assembling the cake, greasing the cakes on all sides. Don't skimp on the cream.

8. Decorate the cake on all sides with crumbs. The Napoleon cake must be refrigerated for at least 12 hours so that it is perfectly soaked.

Happy tea drinking everyone!

Possible duplicates found

Napoleon is my greatest weakness =C

And in our family, since childhood, it has been customary to add butter to condensed milk and beat it, that’s all the cream..))

Custard is prepared differently.

This “recipe” is far from Napoleon

But it’s good that the cream is not sour cream and sugar))

Reduce the amount of flour in the cream. And add butter 150-350 gr.

In a Napoleon cake, the main taste comes from the cream.

Napoleon with curd shortcakes and custard

Greetings! I’m sharing my favorite recipe for “Napoleon” cake with savory cottage cheese shortcakes and custard.

To make cakes with a mold diameter of 20 cm, we will need:

butter - 100 gr.,

soft cottage cheese - 400 gr.,

baking powder - 10 gr.,

For the custard:

milk - 1.5 liters,

butter - 300 gr.,

flour - 4.5 tbsp. with a slide,

Combine cottage cheese, vanillin, baking powder, sugar, eggs. Beat until smooth. Add flour. We end up with wet dough that really sticks to our hands.

Divide it into portions of 110 g. , form into balls and place in the refrigerator for at least 30 minutes.

After the dough sits in the refrigerator, it will no longer stick to your hands.

Roll out the balls into thin cakes. And bake at 180 degrees.

Divide the milk into 2 servings. 1,200 l. Pour into a saucepan and bring to a boil. The remaining 300 ml. In a separate bowl, combine with all ingredients, except butter.

Add the egg mixture to the boiling milk and bring it to a boil again, stirring vigorously. When our cream boils, reduce the power of the stove so that we have a barely noticeable boil. And brew the cream until it thickens, all the while constantly stirring vigorously, collecting the cream from the walls of the pan and removing the thickened cream from the bottom, not allowing it to burn.

We remove the brewed cream from the stove, I transfer it to another bowl, so it cools faster. To prevent the surface of the cream from drying out, I cover it with cling film. Leave the cream until it cools completely.

At this time, beat the butter at room temperature until creamy and combine with the cooled cream.

A lot of cream comes out. And all of it goes into the cake!! And, if you look at the photo, you can see that there is enough of it not only to soak the cakes, but it also remains in a noticeable layer between the cakes and the result is a very tender, creamy cake :))

We apply cream to the shortcakes in a thick layer!! It is fundamentally!! There must be a lot of cream on any cake!! Then we will have a very tasty, well-soaked, not dry cake.

Also, generously apply the cream along the perimeter of the cake.

Leave a few cakes for sprinkling. They can be crushed either by hand or in a blender. Sprinkling will help us smooth out the uneven edges.

Our cake is ready. We leave it to soak overnight (that is, in the dark) or for at least 10 hours.

If desired, it can be decorated with berries or pieces of fruit.

In addition to the cake layers, you can also add crushed nuts to the topping.

Cakes without baking. Napoleon and Zebra.

Making these cakes does not take much time compared to those for which you need to use the oven, and the result, in my opinion, turned out even better.

For a mold with a diameter of 17 cm:

Milk – 600 ml

Puff pastry “Ears” – 380-400 g

Butter 82.5% fat – 100 g

Sugar – 3-5 tablespoons

Corn starch – 3 tablespoons

Vanillin – 2 g

Eggs – 2 pieces

Prepare the custard:

Carefully mix the eggs with sugar and starch so that there are no lumps.

Heat the milk until hot (so that steam comes from it), but do not boil.

Pour the egg-milk mixture into the milk and stir.

Place the cream on low heat and cook until thickened, stirring constantly, but without bringing to a boil.

Add vanilla sugar and butter to the hot cream and mix. The cream will become thicker as it cools.

The cream is ready, let's start collecting.

At the bottom of the form we will place a circle cut along the diameter of the form from baking paper, and cover the edges with a strip cut along the height of the form, all with the same paper.

Place a little cream on the bottom and smooth it over the entire surface.

Then lay out the first layer of cookies and cover with warm cream.

We continue to alternate until all the cream or cookies are finished, but do not forget to throw some of the cream onto the top, final layer.

You also need to throw in a few cookies to decorate the cake.

In order for the cake to be perfectly soaked and tasty, you need to take fresh crispy cookies. Grind the remaining cookies into crumbs and sprinkle on top of the cake.

Leave the Napoleon cake to soak at room temperature until it cools completely. Then put it in the refrigerator for 2 hours so that the cream sets.

Remove the cake from the mold, sprinkle the sides with cookie crumbs and place on a plate.

For a mold with a diameter of 17 cm:

Cake base:

Shortbread cookies – 180 gr

Butter – 70 g

Milk – 100 g

Cake cream:

Cream 33 – 35% – 200 g

Sour cream 20-25% -400 gr

Condensed milk -300 gr

Milk -100 gr

Cocoa powder -30 gr

Vanillin -1.5 grams

Gelatin -20 gr

Let's start manufacturing with a sand base.

Grind the cookies until they form small crumbs, add milk and melted butter. Stir until smooth. At the bottom of the form we will place a circle cut along the diameter of the form from baking paper, and cover the edges with a strip cut along the height of the form, all with the same paper.

Lay out the sand base and compact it using a mortar or glass.

Mix gelatin with milk and leave to swell.

In a bowl, whisk together sour cream and condensed milk.

In a separate bowl, whisk the cream.

Melt the swollen gelatin in a microwave oven or in a water bath, add 3 tablespoons of sour cream to it. We do this to equalize the temperature of the gelatin.

Afterwards, add all the gelatin to the sour cream mixture and mix well. Next, add whipped cream to the sour cream mixture. Mix.

Divide the mass into 2 equal parts, add cocoa to one and vanillin to the other. We will get one chocolate creamy mass, the other vanilla.

If the mixtures thicken, they will need to be heated in the microwave until watery, but do not overheat!

Now let's start assembling the cake.

Place 6 tablespoons of chocolate cream onto the cookie crust and spread over the entire surface.

Next, pour 4 tablespoons of snow-white vanilla cream into the center.

Now, without leveling anything, add 4 tablespoons of chocolate cream to the center, and alternate until all the cream is complete. You should get beautiful circles (if you don’t, it’s okay, it won’t affect the taste.).

To obtain a pattern, we draw stripes using a sushi stick or a toothpick from the edge of the cake to the center, up to the depth of the cake.

After assembly, place the cake in the refrigerator for 3-4 hours.

Remove from the mold and, with a slight movement of your hand, carefully remove the paper.

Layer cake with cream

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• Butter 400 gr
• Sour cream 15% fat 150 g
• Wheat flour 3 cups.
• Milk 250 ml
• Sugar 200 gr
• Vanilla sugar 10 gr
• Egg yolk 3 pieces

• It will be useful for you : 1 hour 30 minutes.
• Geography of the dish : Russian
• Main ingredient : Butter
• Type of dish : Dinner

Prepare the shortbread dough. Cut cool butter (200g) into pieces or grate. Add flour and a pinch of salt to the bowl.

Stir the butter and flour until crumbly and add sour cream.

Stir flour with butter and sour cream. Divide the dough into balls and refrigerate for at least 3-4 hours.

Roll out any ball into a thin circle, prick with a fork to prevent the cakes from swelling and bake in the oven at 180 degrees until golden brown. I had seven balls, but in the end there were 9 cakes.

Let's start making the cream. Mix the yolks of 3 eggs with sugar and 3 tablespoons of flour. Pour in 3-4 tablespoons of milk. Bring the milk to a boil and remove from heat. Pour a mixture of yolks, sugar and flour into hot milk. Place the pan on the stove again and stir constantly until the cream thickens. Add vanilla sugar, cool the cream to room temperature. Add 200 grams of butter evenly. Add a tablespoon at a time, whisking each time. The result is an excellent, airy, gentle cream with a pearlescent tint.

Layer the shortcakes with cream.

Crumble one shortbread and sprinkle on the top and sides of the cake. From the remaining cream, plant roses using a piping bag.