Cake napoleon recipe. Quick cake "Napoleon" from puff pastry

1. Sift the flour through a sieve into a bowl, grate the chilled margarine on a coarse grater and grind the flour mixture with your hands into crumbs. Crack an egg into a small bowl and beat with a whisk or fork with vinegar and water. Make a well in the center of the flour crumbs and gradually pour the egg mixture into it, constantly adding flour from the edges of the bowl.
2. Knead the dough to a homogeneous, smooth consistency, divide into 10 equal parts. Cover them with cling film and refrigerate for an hour. In the meantime, prepare the cream for Napoleon cakes.
3. Pour half a liter of milk into a saucepan, put on fire and add about 120-130 grams of sugar. While stirring, bring the sweetened milk to a boil and immediately reduce the heat. In the meantime, beat the eggs into a separate bowl and beat them at medium speed with a mixer, add flour, the remaining sugar, pour in the remaining milk (250 ml) in a thin stream and beat at low speed until smooth.
4. Pour the whipped mass in a thin stream into the boiling sweetened milk, stirring it continuously. Cook the cream until lightly thickened, stirring constantly (do not bring to a boil). Remove the pan from the stove, cover with a lid and leave to cool. Remove the butter from the refrigerator and leave for half an hour at room temperature.
5. Remove the dough from the refrigerator, preheat the oven to 180C, cover the baking sheet parchment paper. Roll out one part of the dough into a thin rectangle or square, cut off unnecessary edges (attaching the shape of the desired diameter on top) and pierce it in several places with a fork. Send the baking sheet to the preheated oven.
6. Bake the Napoleon cake for about 8 minutes until golden brown.. Meanwhile, roll out, cut and pierce the second piece of dough. Remove the baking sheet, put the cake on a wire rack or on a dish, put the rolled dough on parchment and send it to bake until cooked.
7. Thus, roll out and bake the remaining pieces of dough, fold ready-made cakes stack. At the end, put the dough trimmings on a baking sheet and send them to dry for 5 minutes. Turn off the oven and leave the baking sheet with the scraps to cool inside it. If there were not enough scraps of dough, it will be possible to grind one of the cakes.
8. Melted butter beat with mixer vanilla sugar until a fluffy creamy mass is formed. Don't stop beating oil cream, add to it a spoonful of cooled custard, beating well after each use.
9. Lubricate the surface of each cake with the resulting cream, put them in a pile. Grind the scraps into crumbs using a blender or rolling pin, sprinkle the sides and top of the resulting cake and send it to the refrigerator. It is advisable to leave a little crumb for sprinkling cakes.
10. Napoleon should be infused in the refrigerator for at least 12 hours (the more the better). Then remove the dish from the refrigerator and cut the cake into portioned squares or rectangles. Sprinkle finished cakes Napoleon powdered sugar or crumbs from scraps and serve. Happy tea!

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 holiday dessert. Especially delicious is the Napoleon cake made from ready-made puff pastry.

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

1. The dough is defrosted, after which each sheet is cut into 4 parts. There will be 8 blanks in total. A plate with a diameter of 24-25 cm is taken. Each cake is rolled out a little more than these parameters and cut in a circle.
2. Each thin "cake" is pierced in several places with a fork.
3. On a baking sheet with oiled parchment, the circles and the trimmings remaining from them are baked in turn until cooked. Enough 10-12 minutes at 210 degrees.
4. For cream to the classic "Napoleon" softened butter and not cold condensed milk are mixed. You don't need to beat them.
5. In a separate bowl, whip the cream until thick.
6. Both masses are carefully connected.
7. Ready cakes are generously smeared with cream and stacked on top of each other, slightly pressing them together.
8. Place a cutting board with a load on top of the cake and put it in the cold for impregnation.
9. The decoration is ground baked trimmings, chopped nuts. The cake is sprinkled on top and sides.

Lazy "Napoleon" with strawberries

originality classic recipe add juicy fresh berries. Strawberries go well with crispy dough and butter cream. To prepare the cake, take: a pound of ready-made puff pastry, 420 g of berries, 430 ml. fat cream (preferably homemade), 6 large spoons of powdered sugar.

The top can be garnished with whole strawberries.

1. The pre-thawed dough is cut into 4 equal parts, each of which needs to be slightly rolled out and baked on oiled parchment at 190 degrees. When the cakes are golden on the top side, you can remove them from the oven.
2. The cream is whipped at a high mixer speed. In the process, you need to constantly add powdered sugar to them. The result is a thick sweet cream.
3. Strawberries are washed and cut into thin even slices.
4. Each cake is laid out on a dish, generously smeared with cream and laid with berry slices.

With custard on semolina

Instead of frozen puff pastry for cooking, you can take ready-made cakes designed specifically for Napoleon. But the custard for it will turn out to be unusual, with the addition of semolina. In addition to semolina (4 large spoons) and packaging of purchased cakes, will be used: 870 ml. milk, 2 packs of butter, 2 tbsp. granulated sugar.

Decorated with any fresh berries and mint leaves

1. Milk is brought to a boil with sugar. Next, semolina is added to the mass, and the components are boiled for 7-8 minutes with constant stirring.
2. When the cream has cooled, softened butter interferes with it.
3. Beat the mass so that it becomes more airy.
4. Cakes are generously smeared with cream and sprinkled with special crumbs.
5. It is installed under the load in the cold until the morning.

With custard

It is not difficult to cook a classic custard on your own. The main thing is to carefully observe all the proportions indicated in the recipe. In addition to 1 kg of puff pastry, take: 90 g of flour, 3 yolks, 160 g of fatty butter, 900 ml. milk, 310 g of granulated sugar, a small spoonful of vanilla sugar.

1. The dough is thawed, divided into parts and slightly rolled out. As a result, you should get 4 blanks.
2. At 200 degrees, the cakes are baked in the oven until golden on oiled parchment.
3. The resulting bases are cut into 2 parts. Thus, you get 8 cakes.
4. All the crumbs from them must be left for sprinkling the finished treat.
5. For cream, two types of sugar and egg yolks are placed in a bowl. All products are rubbed with a whisk.
6. It remains to pour flour into the mass and pour 1 tbsp. not cold milk.
7. The dairy product in a saucepan with a thick bottom is heated on the stove and a sweet yolk mixture is poured into it.
8. The mass is cooked for 12-15 minutes until thickened with constant stirring over low heat.
9. When the cream has cooled, oil is added to it.
10. Cakes are poured with cream.
11. Sprinkle the top of the cake with the remaining crumbs.
12. Garnished with walnuts.

With butter cream

Gentle butter cream for the cake includes condensed milk and sour cream. Its preparation will not take much time. From the products 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.

Be sure to pierce the base with a fork in several places so that it rises evenly during baking.

1. The dough is thawed, divided into 4 layers, each rolled out slightly.
2. Cakes are baked for 10-12 minutes in a hot oven.
3. In a bowl, sour cream is mixed with granulated sugar, after which the components are whipped until smooth.

In order for the delicacy to settle slightly and turn out to be even at the edges, it must be left under the load.

4. In a separate bowl, butter and condensed milk are whipped.
5. Both mixtures are combined.
6. Each cake is divided into two parts. Seven of them are smeared with cream and stacked on top of each other, and the eighth turns into a crumb, which serves as a decoration.
7. Served with fragrant herbal tea.

With mascarpone and cherry

Such a "Napoleon" does not fall into the list of budget desserts, but it will definitely become a worthy decoration. holiday table. Of the ingredients you will need to use: 500 g puff ready dough, 80 g of granulated sugar, the same amount of powder, 230 g. cream cheese(mascarpone), 180 g of thawed pitted berries, a glass of fat sour cream.

The finished treat is sprinkled on all sides with small crumbs from the cake

1. The dough is thawed, cut into 4 parts and sent to bake on parchment.
2. A quarter of an hour at 180 degrees is enough.
3. Each shortbread is divided into 2 parts. The fried layer of the latter is crushed into crumbs.
4. Cherries with sugar using a blender turn into a homogeneous mass.
5. Sour cream with powder and sugar are beaten with a mixer until thick.
6. Each cake is smeared first with cream, then with sweet berry puree. A cake is formed from the resulting blanks.

With cheese cream

Another version of "Napoleon" with cream cheese will turn out even slightly exotic. After all, it includes coconut (65 g. shavings) and White chocolate(2 tiles), 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 candy

1. The dough is divided into 8 parts, each of which is thinly rolled out. A plate of a suitable size is applied to the blanks, and circles are cut out.
2. Future cakes are transferred one by one to a baking sheet covered with oiled parchment and baked together with the remaining scraps.
3. 1 glass of milk is heated over low heat. When it becomes hot, it is removed from the stove, eggs beaten with salt are poured into the container, and sifted flour is also poured.
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 mass, slices of chocolate are added.
6. Cream cheese is driven into the cooled cream.
7. The resulting mass is smeared with cakes. Every second of them is sprinkled with coconut flakes. From above, the treat is sprinkled with crumbs, into which the scraps of cakes are ground.

With condensed milk

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

Ready muffin will take 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. The butter is whipped with condensed milk until smooth.
3. Ready cakes are cut into two parts, generously poured with cream and stacked on top of each other.
4. To beautifully decorate the cake, you need to leave one cake and turn it into small crumbs with a special blender nozzle.

With whipped cream

Such a cream consists of many components, but in the end it will surprise you with its amazingly delicate rich taste. It includes: a glass of whipping cream, a bag of vanilla sugar, 35 g. potato starch, 210 g of granulated sugar, 570 ml. fat milk, 2 selected eggs, 800 g of ready-made puff pastry.

Dessert is served to the table after 4 hours of soaking in the cold. Otherwise, the cakes will be dry.

1. Milk (half a liter) in a thick-walled bowl is brought to a boil, but does not boil.
2. It is enough to wait for the first bubbles.
3. Bulk ingredients, eggs and remaining milk are mixed. Next, these ingredients are introduced into the hot liquid.
4. The future cream is cooked on the very minimum heating of the stove until it thickens.
5. It remains to whip the cream until thick and mix it with the milk base.
6. The dough is cut into 4 parts, each of which is baked in a hot oven.
7. Ready cakes are cut into 2 parts and smeared with cream.
8. The delicacy is decorated in any way the hostess likes. For example, melted chocolate and powdered sugar.

No related content

Based on the famous french dessert, you can cook the cake "Napoleon". It will not take much time to prepare such a delicacy, because the recipe uses ready-made puff pastry. You can also choose any cream based on cream, condensed milk, cottage cheese, or follow the traditions and prepare a dessert with custard.

The preparation of the classic "Napoleon" requires a lot of time, because you need to bake the cakes, prepare the cream, form the dessert, keep it in the cold and only then enjoy its taste. But things can be a lot easier if you make French pastry from ready-made puff pastry.

• puff pastry;
• 1.5 st. low-fat cream;
• 1 st. regular sugar;
• 2 tsp vanilla sweetener;
• egg;
• 40 g of corn starch;
• pack of butter.

Cooking method:

1. To prepare a dessert, you need to buy a kilo of puff pastry. As a rule, four sheets are laid in such a package. Three of them will go to the base, and the fourth will come in handy for decoration.
2. Roll out the defrosted dough slightly so that the cakes are not so thick.
3. Soak baking paper with oil, line a baking sheet with it and place a sheet of dough. Be sure to prick the base on both sides with a regular fork so that the cake blanks do not swell.
4. Bake each sheet for 15 minutes in an oven heated to 200 degrees. Cool the browned cakes.
5. For cream, pour two types of sugar together with starch into a saucepan, beat in an egg and pour in the cream. Whisk the ingredients with a whisk and bring the mass to a thick consistency in a water bath. The main thing is not to let the cream boil, otherwise you will get a sweet omelet.
6. Cool the cream and beat with a mixer with butter.
7. Lay out three cakes in layers, spread each with cream, crumble the fourth and sprinkle dessert with it. Put it in the refrigerator for an hour, and then cut into portions.

Delicious cake "Napoleon" can be prepared with any fruit cream.

For example, with canned apricots. Apricot "Napoleon" will pleasantly surprise you with its fruity freshness and amazing taste.

Ingredients:

• puff pastry packaging;
• jar canned apricot;
• ½ st. Sahara;
• five tablespoons of powdered sugar;
• three spoons of liquor;
• six drops of vanilla essence;
• two egg yolks plus one egg;
• 1 ½ st. cream;
• two tablespoons of starch.

Cooking method:

1. Drain the juice from the apricot, but do not discard it. Grind fruits into a puree.
2. Take one whole egg and two yolks, add three tablespoons of regular sugar, starch and a few tablespoons of flour. Whisk until smooth.
3. Transfer the puree to a saucepan and place on the stove. As soon as the fruit mass boils, pour in the egg-flour mixture along with the juice. After the appearance of the first bubbles, remove the cream from the stove and cool.
4. While the cream was being prepared, the dough should have been defrosted. Roll out each puff layer a little, do not forget to prick with a fork and bake for 20 minutes (temperature - 200 ° C).
5. If a apricot cream already cooled, then we bring it to perfection. To do this, whip the cream with the remaining sugar, sweet powder, aromatic essence and liquor.
6. received creamy mass combine with fruit.
7. Lay out the finished and cooled cakes in layers, generously coat each layer with a creamy mass, and break the last cake into crumbs and sprinkle the dessert with them.
8. Give the cake time to soak and cut into equal pieces with a sharp knife.

Traditionally, custard is required to prepare a dessert like Napoleon, but it is especially tender and soft with boiled condensed milk and butter. For this recipe we also use ready dough, which is simply pre-defrosted and baked in the oven. Therefore, we proceed immediately to the preparation of the cream.

Ingredients:

• 180 g butter;
• bank of boiled condensed milk.

Cooking methods:

1. While the cakes are baking, you need to take soft butter and simply beat it until smooth along with boiled concentrated milk.
2. Once the cakes are ready, cool them and lay them in a pile. Saturate each cake with cream, leave the last one for sprinkling.
3. Put the finished "Napoleon" with condensed milk in the cold for a couple of hours, then cut into equal cakes and enjoy tea drinking.

Cake "Napoleon" from Ilya Lazerson

Chef Ilya Lazerson shares his recipe for Napoleon quick cake. To make cream, he uses italian cheese Mascarpone and cream.

The recipe from Laserson involves the use of the following ingredients:

• puff pastry packaging;
• 180 g of Mascarpone cheese;
• two spoons of sweet powder;
• three tablespoons of cream of any fat content (if necessary);
• three tablespoons of any cream cheese.

Cooking method:

1. Cut each layer of puff pastry into identical pieces, spread on a baking sheet and bake in the oven until golden brown (temperature - 200 ° C).
2. For cream, beat two types of cheese together with sweet powder. If the creamy mass turned out to be thick, then just add cream.
3. Collect ready-made shortcakes in pairs, finely crumble the remaining ones.
4. Spread one layer of dough with cream and close the second. Frost the dessert on all sides. curd mass and sprinkle with crumbs.

How to make with strawberries

Strawberries with cream and puff pastries - isn't it the best combination for a delicious dessert? Today we will prepare another Napoleon cake, but not the classic one, but with the addition of fresh berries.

Ingredients:

• puff pastry;
• a pound of fresh strawberries;
• two glasses of heavy cream;
• five tablespoons of sweet powder.

Cooking method:

1. Defrost the layers of dough and keep in the oven until golden brown (temperature - 200 ° C).
2. With a mixer, foam the cream with sweet powder, cut the berries into thin plates.
3. Spread the finished cakes with cream and lay the pieces of berries, sprinkle the last layer with crumbs. Put the dessert in the cold for a couple of hours so that it is well soaked.

With whipped cream

More recently, cake cream was made from heavy fatty butter, today it is also used, but in less quantity and in combination with other ingredients. But butter cream is especially popular, which makes desserts are light and delicate in taste.

Cake "Napoleon" can also be prepared with a cream based on cream and high-quality butter.

Ingredients:

• puff pastry;
• 1 ½ st. cream;
• 150 g of regular sugar;
• half a pack of oil;
• bank of boiled condensed milk.

Cooking method:

1. Defrost the base for the dessert, pierce each piece with a fork in several places and bake the cakes for 15 to 20 minutes.
2. In a deep bowl, mix sour cream with sweetener and beat condensed milk with butter separately. Combine the two masses - the cream should turn out with a smooth texture.
3. Lay the cakes on top of each other, spread each with cream, sprinkle the dessert with crumbs.

Delicate honey treat

Cake "Napoleon" can be prepared with sweet honey cream and walnuts. Interested in this dessert? So write down the recipe!

Ingredients:

• ready-made puff pastry;
• a spoonful of honey;
• one yolk;
• 80 g of sweet powder;
• lemon;
• 80 g butter and walnuts.

Cooking method:

1. From puff pastry, make the basis for dessert - just put a slightly rolled layer on a baking sheet and send it to the oven for 15 minutes.
2. For cream, beat the butter with sweet powder, egg yolk, honey and citrus juice.
3. Cool the prepared cream and spread it with ruddy cakes.

Cake "Napoleon" from a puff store yeast-free dough allows you to cook quickly delicious dessert without sweating half a day in the kitchen. Just choose the cream recipe you like and start preparing a sweet treat.

Cake "Napoleon" is a delicious dessert, soaked in the most delicate cream, and in order for the cake to be well soaked, I advise you to leave it for soaking for 6-7 hours.

First you need to prepare the dough for the cake.
1. Break one chicken egg into a deep container.

2. Add half a teaspoon of salt and two teaspoons of 5% vinegar to the broken egg.

3. Add 110 milliliters cold water, mix everything and remove the resulting liquid in the refrigerator.

4. Pour 330 grams of flour onto the table with a pea.

5. Constantly dipping 300 grams of frozen butter into flour, rub it on a coarse grater. Butter can be replaced with margarine.

6. Mix flour and grated butter.

7. Collect butter with flour in a pea, make a recess in the center and pour in the cooked chilled egg liquid.

8. Quickly mix the dough, giving it a rectangular shape, this dough cannot be kneaded.

9. Wrap the dough in cling film and refrigerate for at least 2 hours, preferably 10 hours.

Now you can start preparing the custard.
10. Pour 500 milliliters of milk into a saucepan and put on medium heat.

11. Add 150 grams of sugar and stir constantly until the sugar is completely dissolved.

12. Break two eggs into a bowl.

13. Add 100 grams of flour and mix, avoiding the appearance of lumps.

14. In the resulting mixture, add a ladle of hot milk with sugar and mix, then another one and mix again.

15. Pour the resulting slurry back into the pan with milk and stir, cook over low heat until thickened.

16. When the cream thickens, remove the pan from the heat and add 50 grams of butter to it, mix, let the cream cool completely.

Now you can start baking the cakes.
17. Remove the dough from the refrigerator and cut into three equal asti and one slightly smaller.

18. Roll out each part to the size of a baking sheet (I had a small size 30x40), put on a greased baking sheet and make small cuts. Bake at 200 degrees Celsius for 20 minutes.

19. And so bake all the cakes.

20. When the custard has cooled, you can coat the cakes with each other, first put three cakes of the same size on top of each other and align the edges with a knife.

The cut crumb does not need to be thrown away, it will go for sprinkling.
21. Finely break the smallest cake into crumbs, it will also be used to sprinkle the cake.

22. Spread three cakes among themselves, stacking them on top of each other.

23. Carefully cut into a cake of the same size (it is better to cut with a knife with grooved edges, as if sawing with a saw).

24. Spread cream on top and sides of each cake.

25. Sprinkle with crumbs.

26. Sprinkle the cake with powdered sugar on top and put in the refrigerator for soaking for 6-7 hours.

Time for preparing: PT10H00M 10 hours

Approximate cost per serving: 45 rub.

How Sophia Loren influenced the popularization of Carbonara pasta and more. Today HELLO.RU decided to introduce you to the fascinating history of the popular dessert - Napoleon cake.

Like any dish, the love for which has swept entire continents, the Napoleon cake has an ambiguous history. The common denominator of all versions is only one or another involvement in the delicacy of the French emperor Napoleon Bonaparte.

There are a number of legends, according to which almost the ruler himself came up with a dessert consisting of puff cakes and tender sauce. He did this to avoid the wrath of his wife, who caught him in the arms of another woman. Allegedly, Napoleon timidly murmured that "there was nothing between them", he was just whispering his brilliant culinary idea into the ear of the Guria. Of course, this version is too romantic to be true.

Emperor Napoleon Bonaparte

Adherents of another version claim that the cake was invented in Naples, Italy under the name Napolitano ("Naples"), and the modern name is a distortion of this word. The cake has nothing to do with Napoleon.

Much more accurate are the historians who determined the appearance of dessert in Russia. Try this for the first time sweet pastries our compatriots happened at the beginning of the 20th century - on the 100th anniversary of the escape of Napoleon Bonaparte from Russia. The puff pastry cake was made in the form of a triangle and sprinkled with crumbs on top - these symbols gave a reference to the famous hat of Napoleon and the snowy winter that the fleeing French soldiers were afraid of. For a long time in Russia, the tradition was preserved to cut "Napoleon" in precisely such proportions, only later it began to be served in the form of rectangles. It is worth noting that in the Soviet years the Napoleon cake became one of the most popular desserts, along with the legendary Bird's Milk.

Now almost every country has its own version of "Napoleon". In Europe, a puff pastry of this type of "assembly" (during the manufacture, layers of dough and cream alternate) is most often referred to as millefeuille. The dessert has a rectangular or round shape and involves the alternation of 2-3 layers of dough with cream and berries.

To order a similar dessert in Switzerland or Austria, look for the word crèmeschnitte on the menu, in Poland - kremówka, in Hungary - krémes. In Italy, you will be able to try "Napoleon" not only in a sweet variation, but also with spinach and cheese filling. Love "Napoleon" and in distant overseas countries: in New Zealand, Zimbabwe, Hong Kong, Morocco and the Philippines. Popularity in Australia puff pastries is so high that a culinary tournament is held there every year, where chefs compete in the ability to make the most delicious cream, the most thin dough, the most original icing or decoration.

HELLO.RU shares with you the Napoleon recipe, which we learned from the chef of the Babel restaurant.

Ingredients:

Dough:

Flour - 650 g

Butter - 200 g (freeze and grind)

Sour cream 30% - 200 g

Eggs - 2 pcs.

Cream (prepared in two doses):

For the first:

Cream - 0.5 l

Milk - 0.5 l

Sugar - 0.125 g

1 vanilla pod

For the second:

Egg - 4 pcs.

Sugar - 125 g

Starch - 80 g

Flour - 20 g

Cooking:

Dough:

1. Grate flour, salt and butter, mix by hand.

2. Mix sour cream and egg into a homogeneous mass in a mixer.

3. Combine the flour mass with sour cream and knead the dough.

4. Divide the dough into 10-13 shares, put in the refrigerator for 4 hours. After the dough has "rested", roll it into thin layers. Bake the layers in turn at a temperature of 180 degrees for about 4-5 minutes.

Cream:

1. Mix cream, milk, some sugar, vanilla (only seeds) in a saucepan and bring to a boil.

2. Combine the egg, the second part of sugar, starch and flour and mix with a whisk until smooth.

3. When the milk mass (1) boils, pour it into the eggs (2). Stir with a whisk until sugar dissolves. Pour back into the saucepan and keep on fire for 3-4 minutes, stirring constantly. Remove cream from heat, strain and add butter. Put in the refrigerator for 3-4 hours until completely cooled.

Collecting "Napoleon":

Alternating cream and dough cakes, we collect "Napoleon". On average, you should get 10-13 layers of cake. Sprinkle waffle crumbs on top. Before serving, "Napoleon" should be infused for about 2 hours in the refrigerator.

Bon appetit!