Traditional Napoleon with whipped cream

Traditional Napoleon with whipped cream

Super delicious cake without any special hassles! Read the recipe and cook! I love my grandmother’s Napoleon, and I love my mother’s, and I love my own even more. That’s why I cook it myself, for the family and with love. And also because I cook it from super-puff pastry and coat it with the most delicious condensed butter cream. Try it, with this cream the cake turns out very tasty!

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Ingredients and how to cook

ingredients for 9 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 6 hours 10 minutes

manufacturing method

1. Place the margarine in a bowl, add flour, chop into crumbs using a huge knife, and roll the mixture into a ball. This will be dough number 1.

2. Sift flour into a separate bowl, add salt and lemon juice. Break an egg into a small container, pour in water, stir and pour into a bowl with flour. Knead the dough, which does not stick to your hands, is elastic and flexible. This is dough number 2.

3. Roll out dough 2 into a large layer, put the margarine mixture on it (dough 1), wrap it in an envelope and put it in the refrigerator for half an hour. After that, take it out, roll it out and re-fold it into an envelope. Then let the dough lie in the refrigerator for another half hour and repeat the method for the 3rd time.

2. Divide the finished dough into 6 parts (if you want a much smaller cake, then into 8 parts). On clean, dry parchment paper, lightly dusted with flour, roll out any piece of dough into a narrow crust.

3. Poke holes in the dough with a fork and trim the edges. Do not crumple the scraps - they will also need to be baked.

4. Bake the shortcakes in an oven preheated to 200 degrees for 10-15 minutes, also bake the scraps.

5. Regarding the cream:

– whip the cream to strong, stable peaks;

– pour in condensed milk and beat until the mass becomes dense.

6. Coat the one hundred percent cooled cakes with cream, and break the baked scraps with your hands into large crumbs and sprinkle them on the surface and sides of the “Napoleon”.

7. Let the cake soak for 2 hours, then decorate with fresh strawberries and blueberries.

Serve “Napoleon” on the table - everyone is already waiting for it

Napoleon with whipped cream

A variation of the famous Napoleon cake - with whipped cream. This recipe produces an indescribably tender cake with a pleasant creamy taste and a slight scent of cognac.

Ingredients

Shortcakes for Napoleon:

• 375 g flour
• 250 ml milk
• 120 g margarine
• 1 testicle
• 1 tbsp. cognac or rum (can be replaced with vodka)
• 1/4 tsp. citric acid
• a pinch of vanillin

Buttercream for the cake:

• 0.5 l milk
• 200 g sugar
• 200 ml cream from 30%
• 2 testicles
• 2 tbsp. starch
• 10 g vanilla sugar

Recipe for making a dish at home

1. Sift 160 grams of flour through a sieve onto a work surface. Add grated margarine, a pinch of vanillin and citric acid. Chop the resulting mass with a kitchen knife or mash it with your hands, you should get a dough that resembles crumbs.
2. Pour the milk into a small container, crack in the egg and whisk until smooth. Pour in cognac and stir thoroughly. Pour the milk mixture into the flour mixture and stir. Then sift the rest of the flour through a sieve and knead the dough.
3. Put it in a bag and put it in the refrigerator for an hour. Meanwhile, prepare Napolone cream with whipped cream. Pour 125 ml of milk into a bowl, add sugar, vanilla sugar, starch (preferably corn starch), beat in the eggs and beat everything with a mixer until smooth.
4. Pour the remaining milk into a small saucepan and put on fire. Pour the mixture of milk, sugar, starch and eggs into the heated milk, stirring continuously. Cook the cream, stirring, until thickened. Remove the pan from the stove and cool; you can store it in the refrigerator.
5. From the dough prepared in advance, bake 10-12 thin cakes (approximately 25 cm in diameter). The shortcakes are baked quickly, in just 5-7 minutes at a temperature of 200C. Do not throw away the driest or failed shortbread, but crumble it with your hands and put it in a separate bowl.
6. Let the shortcakes cool completely. Beat the chilled cream with a mixer until stiff peaks form, combine with the custard and spread the acquired consistency between the cooled shortcakes. Grease the sides and top of the cake with the remaining cream and sprinkle with crumbs.
7. Napoleon with whipped cream should first stand for an hour at room temperature, and then at least 2 hours in the cold. It is not necessary to put pressure on this cake; it will soak without it.
8. Remove the dish from the refrigerator and cut into portions. Napoleon with butter cream is ready, you can serve it with tea, decorating it to your own taste. Bon appetit!

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Delicious creamy custard for Napoleon cake

• Ingredients
• Step-by-step making of creamy custard for Napoleon cake
• Video recipe

If you are not afraid for your figure and consume fatty confectionery products, the proposed recipe for custard with cream is for you. After all, custard with cream is richer than with milk. With all this, the taste of the buttercream is significantly better. If we compare milk and cream in terms of calorie content, then 100 g of milk contains 60 kcal, and cream contains 206 kcal. That’s why recipes made with cream are higher in calories. If you are confused by the fat content of the custard, replace the cream with milk. Butter is definitely added to custard with milk so that it is stable and holds its shape perfectly, and in cream with cream if desired. If the cream is very fatty, you don’t have to add butter; if it’s medium fat, add it to your own taste.

Typically, custard is used as a layer for a Napoleon cake. It is perfect for layering Honey cake and sponge cake. It is also used for the inside of cakes, eclairs, profiteroles, baskets, etc. Apart from this, custard can be an independent dessert. It is served with fruit, sprinkled with cinnamon or cocoa, applied to cookies... It is also baked in the oven and the most delicious pudding comes out. The main thing before using the finished custard is to keep it in the refrigerator for several hours, or better yet all night (that is, in the dark) .

• Calorie content per 100 g - 350 kcal.
• Number of servings - 800 g
• Making time: 30 minutes, plus cooling time

Ingredients:

• Medium fat cream - 500 ml
• Flour - 2 tbsp. no slide
• Butter - 20 g
• Sugar - 100 g or to taste
• Vanillin - on the tip of a knife
• Testicles - 2 pcs.

Step-by-step making of creamy custard for Napoleon cake, recipe with photo:

1. Pour raw eggs into the pan. I recommend preparing the cream in a saucepan, not a bowl, so that you can immediately cook the cream in it later.

2. Add sugar to the eggs.

3. Using a mixer, beat the eggs with sugar until smooth and fluffy.

4. Add flour to the egg liquid, which is best sifted through a fine sieve. This way it is guaranteed that there will be no lumps in the cream.

5. Beat the products with a mixer until smooth.

6. Place the pan on the stove and turn on medium heat. Pour in room temperature cream and stir. Heat the cream, stirring constantly so that there are no lumps. It is better to do this with a silicone spatula, because... It perfectly collects mass from all sides. As soon as the first bubbles form on the surface of the cream, immediately remove the pan from the heat. But continue stirring the cream for another 5-10 minutes so that lumps do not form. The cream thickens right before your eyes. To determine if the custard is ready, remove a spoon from the pan and run another spoon through the mixture. If an even trace remains and the cream does not run off, it means it is ready and you can remove the pan from the heat.

Then add butter and a pinch of vanilla to the cream. Instead of vanillin, you can use a vanilla stick or vanilla extract, which will give the cream the most natural smell.

7. Stir the products so that the oil is completely dissolved and leave the cream to cool. When the creamy custard for the Napoleon cake is at room temperature, put it in the refrigerator so that it cools completely.

Watch also the video recipe on how to make custard with whipped cream.

Napoleon from ready-made puff pastry - 9 recipes for making it

Ready-made store-bought dough is a real lifesaver for modern housewives. It will allow you to quickly and easily prepare even the most delicious festive dessert. The Napoleon cake made from ready-made puff pastry is especially delicious.

Traditional recipe

In this recipe, the cream is prepared from heavy cream, condensed milk and butter. It perfectly soaks puff pastries and makes the treat more tender. The recipe includes the following products: 2 packages of 500 g of ready-made puff pastry (without yeast in the composition), a glass of whipping cream, a pack of heavy butter, a can of condensed milk.

1. The dough is defrosted, after which any sheet is cut into 4 parts. There will be 8 blanks in total. Take a plate with a diameter of 24-25 cm. Any shortbread is rolled out a little larger than these characteristics and cut in a circle.
2. Any narrow “cake” is pierced in several places with a fork.
3. On a baking sheet with oiled parchment, the circles and the remainder from their trimming are baked one by one until ready. 10-12 minutes at 210 degrees is enough.
4. For the cream to the traditional “Napoleon”, softened butter and cold condensed milk are mixed. There is no need to beat them.
5. In a separate cup, whip the cream until thick.
6. Both masses are carefully combined.
7. The finished shortcakes are generously coated with cream and placed on top of each other, lightly pressing them together.
8. Place a cutting board with a weight on top of the cake and put it in the cold for soaking.
9. The decoration is ground baked scraps and crushed nuts. The cake is sprinkled on top and sides.

Lazy Napoleon with strawberries

Juicy fresh berries add originality to the traditional recipe. Strawberries mix well with crispy dough and buttercream. To make a cake, take: half a kilo of ready-made puff pastry, 420 g of berries, 430 ml. heavy cream (preferably homemade), 6 huge spoons of sweet powder.

The top can be decorated with whole strawberries

1. The previously thawed dough is cut into 4 equal parts, each of which must be slightly rolled out and baked on oiled parchment at 190 degrees. When the shortbreads are golden on the top side, you can remove them from the oven.
2. The cream is whipped at the highest speed of the mixer. During the process, you need to constantly add sweet powder to them. The result is a thick, sweet cream.
3. The strawberries are washed and cut into thin, even slices.
4. Any shortbread is laid out on a dish, generously greased with cream and layered with berry slices.

With semolina custard

Instead of frozen puff pastry, you can use ready-made shortcakes designed specifically for Napoleon. But the custard for it will turn out to be extraordinary, with the addition of semolina. In addition to semolina (4 huge spoons) and a package of purchased cakes, you will use: 870 ml. milk, 2 packs of butter, 2 tbsp. sweet sand.

Decorated with any fresh berries and mint leaves

1. The milk is brought to a boil with sugar. Next, semolina is added to the mass, and the ingredients are cooked for 7-8 minutes with constant stirring.
2. When the cream has cooled, softened butter is added to it.
3. Beat the mixture until it becomes as fluffy as possible.
4. The shortcakes are generously coated with cream and sprinkled with special crumbs.
5. Installed under a load in the cold until the morning.

With custard

Making traditional custard on your own is easy. The main thing is to carefully follow all the proportions indicated in the recipe. Not counting 1 kg of puff pastry, take: 90 g flour, 3 yolks, 160 g fatty butter, 900 ml. milk, 310 g of sweet sand, a small spoon of vanilla sugar.

1. The dough is defrosted, divided into parts and slightly rolled out. As a result, you should get 4 blanks.
2. At 200 degrees, the shortcakes are baked in the oven until golden brown on oiled parchment.
3. The resulting bases are cut into 2 parts. This way you will get 8 cakes.
4. All crumbs from them must be thrown to sprinkle the finished treat.
5. For the cream, place two types of sugar and egg yolks in a bowl. All products are ground with a whisk.
6. All that remains is to pour flour into the mixture and pour in 1 tbsp. not cool milk.
7. The milk product is heated in a thick-bottomed pan on the stove and the sweet yolk mixture is poured into it.
8. The mass is cooked for 12-15 minutes until thickened, constantly stirring over low heat.
9. When the cream has cooled, oil is added to it.
10. The shortbreads are topped with cream.
11. The top of the cake is sprinkled with the remaining crumbs.
12. Decorated with nut mass.

With butter cream

Delicate buttercream for the cake contains condensed milk and sour cream. It won't take much time to make it. From the goods you will need to prepare: 800 g of ready-made puff pastry (without yeast in the composition), 220 g of medium-fat sour cream, 160 g of sugar, a can of condensed milk, 180 g of high-quality butter.

It is imperative to pierce the base with a fork in several places so that it rises moderately during baking.

1. The dough is defrosted, divided into 4 layers, each one is slightly rolled out.
2. The shortcakes are baked for 10-12 minutes in a hot oven.
3. Sour cream and sweet sand are mixed in a bowl, after which the ingredients are whipped until smooth.

In order for the treat to settle slightly and come out even on the sides, it must be thrown under a load

With mascarpone and cherries

This “Napoleon” is not included in the list of economical desserts, but it will literally become a worthy decoration for a festive table. The ingredients you will need to use are: 500 g of ready-made puff pastry, 80 g of sweet sand, the same amount of powder, 230 g of cream cheese (mascarpone), 180 g of defrosted seedless berries, a glass of full-fat sour cream.

The finished treat is sprinkled with small shortbread crumbs on all sides

1. The dough is defrosted, cut into 4 parts and placed on parchment to bake.
2. A quarter of an hour at 180 degrees is enough.
3. Any cake is divided into 2 parts. The crispy layer of the outer layer is crushed into crumbs.
4. Cherries and sugar are converted into a homogeneous mass using a blender.
5. Beat sour cream with powder and sugar with a mixer until thick.
6. Any shortbread is first coated with cream, and later with sweet berry puree. A cake is formed from the resulting blanks.

With cheese cream

Another version of “Napoleon” with cream cheese will even turn out to be slightly exotic. After all, it contains coconut (65 g of shavings) and snow-white chocolate (2 bars), and, in addition: 2 selected eggs, 630 ml. milk, 1 kg puff pastry, a pinch of salt, 60 g flour, 230 g mascarpone.

The delicacy is decorated with any coconut candies

1. The dough is divided into 8 parts, any of which is rolled out thinly. A plate of a suitable size is applied to the blanks, and circles are cut out.
2. The future shortcakes are transferred one by one to a baking sheet covered with oiled parchment and baked along with the remaining scraps.
3. 1 glass of milk is heated over low heat. When it becomes hot, remove it from the stove, pour eggs beaten with salt into the container, and add sifted flour.
4. The mixture is mixed with the remaining milk and sent back to the fire. The cream is cooked until the first signs of boiling, after which it turns off.
5. Sugar is poured into the still hot mixture and chocolate slices are added.
6. Cream cheese is beaten into the cooled cream.
7. The resulting mass is used to coat the shortcakes. Any 2 of them are sprinkled with coconut shavings. The top of the treat is sprinkled with crumbs, into which the cake scraps are ground.

With condensed milk

This lazy “Napoleon” is prepared almost instantly. The main thing is that everything is at hand. It can be called a dessert for guests who suddenly arrive. In addition to 900 g of purchased ready-made dough (puff pastry), you need to take: a glass of condensed milk and 2/3 of a pack of high-quality butter.

The finished baked goods will need 2-3 hours to soak

1. The dough is divided into 4 layers with a sharp knife, pierced in several places with a fork and baked on parchment until golden.
2. Beat the butter with condensed milk until smooth.
3. The finished shortcakes are cut into two parts, generously poured with cream and stacked on top of each other.
4. To perfectly decorate a cake, you need to throw one shortbread and turn it into small crumbs using a special blender attachment.

With whipped cream

This cream consists of a huge number of components, but in the end it will amaze with its wonderfully tender rich taste. It contains: a glass of whipping cream, a bag of vanilla sugar, 35 g of potato starch, 210 g of sweet sand, 570 ml. full-fat milk, 2 selected eggs, 800 g of ready-made puff pastry.

The dessert is served after 4 hours of soaking in the cold. Otherwise, the shortcakes will be a little dry.