3.5 cups flour;
   400 g butter (not margarine, not spread, but high-quality, real butter);
   ¾ glasses of water;
   2 eggs;
   5-6 drops of vinegar or citric acid;
   1/3 teaspoon salt.

Sieve 3 cups of flour on the table (or better on pastry parchment)

The book is written only 3 cups of flour, sift 2.5 - but then it turned out that the dough turns sticky, and I sprinkled an extra half cup. It turned out, just need 3.5, sift 3.

Add salt, vinegar, eggs to the flour, pour in water and knead the dough. I poured everything from parchment into a bowl before mixing. It seemed to me more comfortable than washing the table.

The dough turned out to be soft, it was still a bit sticking to the hands, but I didn’t add any more flour - and so, as compared with the recipe, the result was half a cup. And if you flush the table with flour when rolling, the dough does not stick and in general, behaves well. Knead the dough, cover it with a clean towel and leave for 10-15 minutes.

Meanwhile, another half a cup of flour knead with butter.

Sprinkle the table with flour and roll the dough into the layer 1 cm thick. The dough turned out very nice, gentle, soft!

Oil is distributed in the middle of the rolled dough.

And fold the dough into an “envelope”. First, we bend the two sides to the middle, pinch the edges.

Then we bend the upper and lower edges to the middle, and also pinch them.

To make it clearer, here's a photo from a book, how it's done. You can fold the dough in three and repeat the rolling and folding 4 times, and you can fold in four and repeat the procedure 3 times.

Envelope gently, so as not to break, evenly roll out into a strip 1 cm thick, 25 cm wide.

Fold the strip 4 times: first, the right and left edges to the middle, then both edges to the middle, according to the book principle.

fold the dough in half again, it turns out 4 layers

Put the dough on a floured board and put in the cold for 30-40 minutes. When I was preparing the dough for the first time, it was winter, and it stood on the balcony, and now it's in the fridge.

Then again roll out the chilled dough, fold again and put in the cold. And so only 3 times

We repeat the procedure of rolling and folding only three times.

Homemade puff pastry is ready. You can roll it out and form puffs, cakes for the cake, bows, tongues and so on. And it turns out more tasty and layered than the store!

If you roll out the dough with a thickness of 2-3 mm, the cakes will be baked for 15-20 minutes. Baking temperature do more. In the book indicated for the cake thickness 1.5 cm baking temperature 240-260C. For a thin cake, I think, enough 220-230S.

Another nuance: the dough is tender, and it is better not to roll the cakes on the table, but on a sheet of parchment dusted with flour, and then immediately with the parchment, transfer the cake to the baking sheet.

What can you bake from homemade puff pastry?

Oh, a lot of yummy! :) First of all - a real Napoleon cake and cakes of the same name, various puff pastries - for example, with raisins or seeds; puff reeds, corners and bows! And we will try it all on the sly! :)

Napoleon cake

A simple cream with condensed milk and butter is not suitable here, as well as butter cream without eggs. There is a special recipe for Napoleon custard, which I will tell you now.

Preparation of cream for cake Napoleon:

Ingredients:

Ingredients are given for two shortcakes, if you bake a full portion (4 shortcakes), then double the products for the cream.

250 ml of milk;
   1 ¼ cup of sugar;
   2 yolks;
   ¾ tablespoons of starch;
   1 tablespoon flour;
   50 g butter.

I leave the recipe in the original nov added 50 to 50 cream into the milk! So the cream is more creamy

Add vanilla sugar to the milk, which will give the cream a pleasant aroma, and heat it in a saucepan or ladle.

Pound yolks, sugar, starch and flour with a spoon.

Pour the warmed milk into the grinded mixture, mix and pour it back into the dipper. We heat on a small light, constantly stirring so as not to form lumps.

When the cream thickens, give a little boil and remove from heat.

When the cream has cooled to the temperature of fresh milk, add chopped softened butter and beat with a mixer.

Cream for homemade Napoleon is ready, and much more delicious and fragrant than in the shop cake.

You can experiment by adding chocolate chips, nuts or fresh berries (raspberries, strawberries) to the cream - or just smear the cakes and let them soak.

Meanwhile, all the cakes are ready. Hooray! You can begin to assemble the cake. Grease each layer of the dough with cream and collect the cake.

Exactly cut the cakes around the edges, the crumbs will be useful to us for sprinkling.

P.S From myself I will add that I cut the dough at the stage of rolling on parchment and then baked with them

That's how cool homemade puff pastry is!

Crumbs chop hands.

It is more convenient to collect the cake on a table covered with parchment, and then move it onto the dish.

Spread the cakes in turn with cream, cover with the next cake.

Top cake and sides of the cake are also lubricated with cream and sprinkled with crumbs.

Now you need to give the cake a couple of hours for impregnation, and better the night, although I can't wait to try it!

When I first tried the Napoleon cake, I fell in love with it once and for all. The hostess, who prepared this delicious and tender dessert, shared a recipe. Since then, I myself have spoiled my family with this masterpiece of cooking.

Preparing this cake is simple, special skills are not required, only time for making it takes a lot, if you make the classic puff pastry itself. Therefore, several times bought "Napoleon" in the store. However, the shop cake has never been tastier than homemade.

Then I found other recipes where the dough is prepared faster and in taste is not inferior to the classic version, and today I also want to offer them to you.

Before proceeding with the recipes, let's look at some tips that should be considered when cooking puff pastry at home.

  How to cook a cake "Napoleon" at home quickly and tasty - useful tips

• If in the recipe, replace margarine with butter, the cake will be tastier.
• If you used all the flour according to the recipe, and the dough continues to stick to your hands, then add some more flour. The dough will not spoil it.
• Water when kneading dough should be cold.
• To make the cakes more airy and tender, a tablespoon of vodka or brandy is added to the dough.

• It is convenient to roll the cakes on baking paper and bake on it. So that the cakes do not swell too much, it is recommended to pierce them with a fork in several places in front of the oven.
• If the cakes must be round, then cut them raw in a round pattern, for example, on a plate. Bake the cake with the cuts, which will then be used to make a cake sprinkle.
• You can also roll out the dough between two layers of baking paper, also pierce the cake with a fork through the paper and put everything together in the oven. Cut in this case will have ready cake, and, carefully, because the edges will easily break.
• When assembling the cake, each cake is richly smeared with cream. This should be done carefully to maintain its airiness. We let stand for half an hour, and then cover the top cake with baking paper and lightly press down with something flat, for example, a flat plate. Since the cakes for half an hour had time to soak a little cream, they will not break, but the surface of the cake will be smooth. Paper is removed, the top layer is greased with cream and sprinkle the finished cake with crumbs.
• In order for our "Napoleon" to finally be soaked with cream and acquire a delicate taste, it needs to be refrigerated for 10-12 hours.

The most delicious cake is obtained from the hostess, who prepares it with pleasure and love.

  How to cook puff pastry

The classic recipe of "Napoleon" involves the use of a classic puff pastry. Such a dough to make at home is easy, but tiring, because the whole procedure will take several hours.

Now this process can be accelerated by buying puff pastry in the store. But again I will say that the cakes of dough made with your own hands will be tastier and more magnificent.

Try it and see for yourself.

Ingredients:

• 2 whole eggs and 2 yolks
• salt - 1.5 tsp
• water - 320 ml
• 1 teaspoon citric acid + 2 teaspoons warm water
• vodka - 50 ml.
• sunflower oil - 50 ml.
• butter - 800 gr.
• flour - 700-800 gr. (how much dough will take)

How to cook puff pastry is still better to see than to read. Therefore, to help you offer to see this video.

In Soviet times, every self-respecting mistress was able to bake "Napoleon". And the dough for him was necessarily a real puff. How to cook it, we learned from the above video. Now from this test we will bake cakes.

But first prepare the classic cream.

Ingredients for cream:

• milk - 3 cups
• sugar - 1.5 cups
• eggs - 4 pieces
• butter - 250 g
• flour - 4 tablespoons

Pour milk into a saucepan and add sugar there. Mix well and set on fire, stirring occasionally. Our task: to heat the milk and dissolve the sugar in it.

Do not boil!

While the milk is heated, lightly beat the eggs in a bowl.

Add flour to the eggs and mix well.

Now we draw ladle out of a saucepan with well-warmed milk (but not boiling!) And pour hot milk into a bowl with a mixture of eggs and flour. Mix well and repeat the procedure 2 more times.

Again we put the pot of milk on the stove on a very slow fire. Constantly stirring, pour the mixture from the bowl into the milk. Continuing to stir, boil it all until thick. It should be such a gentle and beautiful cream.

Remove the saucepan from the heat. Take a clean bowl and pour the resulting cream into it. Add the butter and whisk it straight into the hot cream to make it smooth and glossy.

To prevent the film from forming on the cream, cover it with a cling film and put it to cool to room temperature.

While the cream is cooling, we will bake cakes. To begin with, we divide the finished puff pastry into 10-14 parts and thinly roll each part. This is convenient to do on parchment, and on top of the dough to put plastic wrap.

Then remove the film, and cut the dough in a circle. Trimming bake along with the cake.

To bake the cake does not bubble, prick it with a fork.

Put the finished cakes in a pile and prepare to coat them with cream.

Abundantly coat each cake, as well as on top and from the sides.

Cut the dough into pieces and sprinkle the cake on top, you can also from the sides. Give the cake soak for 10-12 hours in the fridge, and then cut into pieces and enjoy the taste.

  Napoleon cake with custard at home

This recipe is also very common. It takes less time to prepare the dough in this variant, but the taste does not suffer from it.

Ingredients for the dough:

• flour - 3 glasses
• margarine - 250 gr
• eggs - 1 pc
• water - 2/3 cup
• vinegar - 1 tbsp

Ingredients for cream:

• milk - 3 cups
• sugar - 1.5 cups
• eggs - 4 pieces
• butter - 250 g
• flour - 4 tablespoons

Sift flour into a bowl and rub chilled margarine into the bowl. Margarine can even freeze before rubbing.

With a knife, gently mix everything up to a large crumb.

Separately stir the egg.

In the same capacity, add water, vinegar and mix everything well.

Make a hole in the flour and gradually pour the mixture of eggs, water and vinegar into it.

Knead the dough, divide it into 10-11 parts and send to the fridge.

While the dough is resting, prepare the cream. Beat not until foam, but just until smooth, eggs and sugar.

Then add the milk, beat again and pour the flour here. Now you do not need to whisk, just mix everything well with a fork.

We put on a slow fire, boil until thick, stirring constantly.

Remove the cream from the heat, add the oil and mix well again. The cream is ready, send it to cool.

While preparing the cream, our dough is rested and ripe to work with it. We spread each piece of dough on parchment paper and thinly roll it out.

Cut to the plate.

We prick with a fork so that no bulges form.

We bake with scraps.

Ready cakes generously coat with cream.

Use your hands or tolkushka to grind the pieces, dab the cake from the sides and sprinkle with crumbs from all sides.

After 10-12 hours in the fridge, the cake is soaked in cream and here is such a beautiful piece he asks in his mouth.

  The recipe for the classic cake "Napoleon" with condensed milk cream

It is believed that the classic cream cake "Napoleon" - custard. But housewives love to experiment, and then, one day, one of them tried to make a cream of condensed milk. It turned out that it is faster and no less tasty. We offer you to try to cook a cake with this cream.

Ingredients for the dough:

• flour - 600 gr + 200 gr for rolling
• butter or margarine - 350 gr
• egg - 2pcs
• sugar - 60 gr
• salt - pinch
• vinegar 9% - 1 tbsp
• cold water - 150 ml

Ingredients for cream:

• soft butter - 100 g
• condensed milk -350 gr

Knead the dough: cold butter mixed with flour.

In a bowl, beat the eggs (not to foam). Add a pinch of salt, water, vinegar and mix everything thoroughly with a whisk. Add sugar and mix again until smooth.

The resulting mixture is gradually poured into a bowl of flour and butter and mix.

The resulting dough is put in the fridge for 1.5 hours.

After an hour and a half, we take the rested dough out of the refrigerator, divide it into 9 parts.

One piece is thinly rolled out, and the rest at this time let them wait in the fridge for their turn.

Cut the cake in a circle with a plate.

Pour dough with a fork so that it does not swell in the oven.

We bake in the oven for 5-7 minutes at a temperature of 230-250 degrees.

Now it's time to make a cream, let the cakes cool.

Put the softened butter in a bowl and beat well with a mixer. Continuing to whip, add condensed milk (not boiled) in small portions. It turns out very airy gentle cream. And the time for its preparation takes very little.

Cakes in the meantime cooled and ready to be missed sweet and delicate cream.

We make crumbs of dough pieces, sprinkle the cake with it from above and from the sides, and put our culinary miracle in the refrigerator for 10-12 hours so that the cakes are well soaked, become tender and just melt in the mouth. Now our task is to make sure that no one from home, unable to withstand the expectations, cut off a piece of cake ahead of time.

  Cake "Napoleon" from the finished puff pastry - a simple recipe with photos

We have already spoken with you that a cake baked at home is always tastier than a shop. But now, if you buy puff pastry in the store, and make cake at home and make the cream itself, then this “Napoleon” will also be very tasty. We offer you another recipe by which you can quickly cook this delicious dessert.

Ingredients:

• ready-made puff yeastless dough - 5 pcspo 275g
• milk - 1 liter
• vanilla sugar - 2 pci
• sugar - 230g
• starch - 3 tablespoons
• eggs - 4 pieces
• butter - 100g

The recipe states that packaging is used for puff yeast dough weighing 275 grams each. But in your store such packages may not be, then buy as many packages of greater weight, so that you can eventually get 5 cakes of 250-275 grams each.

Roll out 5 identical cakes, we pin it with a fork and bake in the oven at 200 degrees until golden brown.

Cooking cream. Boil milk and pour vanilla sugar into it. Well stir.

Pour sugar, starch into another pan, add eggs and mix everything well.

In the resulting mass pour hot milk, constantly stirring to get a homogeneous mass.

Put the mixture on a slow fire, stir vigorously and cook until thick.

Cool the cream to room temperature, add butter to it and beat well.

Four cakes are richly coated with cream, it is convenient to lubricate the sides with a silicone brush.

Break the fifth cake into small pieces.

Sprinkle these air pieces of cake on all sides. Put it in the fridge so that the cakes are soaked. For beauty, you can sprinkle icing sugar on top. Enjoy your meal!

  The classic recipe for cake "Napoleon" from Emma's grandmother (video)

And another recipe for a classic cake. Grandma Emma will tell and show all stages of cake making about him. She can be trusted: like any hostess, she stood for many years at the stove, preparing food for the whole family. Moreover, she cooks with such love that it is simply impossible to get tasteless.

See for yourself by watching the video.

Ingredients for the dough:

• flour - 750 grams
• butter or margarine - 600 grams
• eggs - 2 pieces
• salt - 1 tsp
• vinegar 5-7% - 1.5 tablespoons
• water is about 220 milliliters

Ingredients for cream:

• milk - 1 liter
• sugar - 300 grams
• eggs - 4 pieces
• flour - 120 grams
• butter - 320 grams
• vanilla sugar - 10-15 grams
• powdered sugar for dressing - 3 tablespoons

No matter what recipe you like, your holiday table will be decorated with a culinary masterpiece, beautiful and tasty.

Be prepared for guests not to praise you. They will simply forget to do this, all their attention will be captured by this inexpressible delight of the delicate taste of the cake.

I was joking. Of course, praise. Then, when there will be no crumbs.

And you smile and invite them to visit again.

Enjoy your meal!

This napoleon cake made from puff-free yeast dough is much faster and easier than the classic version of the recipe. Since the dough is fully prepared, no need to knead it and roll for a long time. Napoleon I do with delicious custard on milk. Optionally, the cream can be replaced by the one that you like best.

Not everyone and not always, there is a lot of free time for making a cake for the holiday. Therefore, in my opinion, any hostess should have such quick recipes. And even the simplest and well-known cake can be varied, for example by adding sliced ​​bananas to it, which will make it only tastier. Napoleon cake according to the recipe from ready-made puff pastry will not leave you indifferent, but even a beginner can cope with cooking. Try this dessert and you will be satisfied.

Ingredients:

• Unleavened puff pastry - 1500 g
• Milk - 500 ml
• Flour - 1.5 st.l
• Sugar - 0.5 tbsp.
• Chicken Egg - 1 pc.
• Butter - 100 g

Servings Per Container: 12

European cuisine

Baking time for the cake: 15 minutes

Preparation: in the oven

Calories: 336 kcal per 100 g

How to cook napoleon from the finished puff pastry

Making a napoleon cake from ready-made puff pastry is easy and pleases that you don’t have to spend time mixing dough. I take a layered yeast-free dough, in a pack of 4 sheets, for a cake I need 6 leaves, that is, 1.5 packs. Immediately I take it out of the package and leave to defrost.

I sprinkle the work surface with flour, put dough on it and roll it out a little. Next, I attach a plate to it and cut a circle with a knife.

I put a sheet of parchment on a baking sheet, carefully lay out the cut circles on top. The pieces that were left of the circle also put bake, they are still useful. Then I make cuts on all the cake so that they are not swollen and well baked.

I put them to bake in the oven, at a temperature of 200 degrees, for 15-20 minutes, depending on your oven and the thickness of the rolled cake layers.

Similarly, I bake all 6 shortcakes. It is not necessary to make the cake round, you can make it rectangular, it will be more and you will not have to cut so much.

Cuts that are baked, break into small pieces, or grind with a blender, which will only speed up the process.

Now cooked custard cake. It is quite simple to prepare. Butter is previously pulled out of the refrigerator so that it melts. In a saucepan with a thick bottom, I pour in sugar, flour, and drive an egg.

I mix the added ingredients well to get a homogeneous mixture.

Then I begin to pour in the milk a little bit, stirring all the time.

When the mass is mixed, I put it on medium heat.

As soon as the cream boils, remove it from the heat and leave to cool. If you like a very well soaked cake, then feel free to make a double portion of the cream.

The longer the cream cools, the thicker it becomes. To make it cool, I put it in cold water. In principle, you can leave the cream like this and not add anything else to it, but since I want to show you a classic recipe, I need to finish it a little more.

In a bowl with already melted butter, add the cooled cream in a couple of tablespoons and mix.

Thus, I got a delicious custard for napoleon from the finished puff pastry. If you take not a butter, but a vegetable-cream mixture, you will get a cream with the same small flakes as mine. It does not affect the taste, but the view is certainly not perfect with him.

After that, proceed to the formation of the dessert. I put the bottom cake on a tray or dish, smear it with cream, then leather again and so on.

Napoleon puff pastry with custard is almost ready. Now I take the shredded pieces and sprinkle them on top and sides of the cake.

And finally, I put napoleon from puff yeast-free pastry in the fridge so that it is soaked. It will take from 12 hours. From this test can be done, the preparation of which takes you a minimum of time. Enjoy your meal!

Cook Napoleon cake from the finished puff pastry under the power of each hostess. This amazing delicious pastry from childhood does not often appear in the home kitchen, unless it is only on holidays. The whole thing in the test, which takes a lot of time and effort, and the ideal structure does not always work out. However, now the task of making a cake has been facilitated by the manufacturers of puff pastry - ready, perfect density, from which you can make Napoleon dessert with different creams and flavors.

Classic recipe

Puff pastry for classic Napoleon can be yeast free and without yeast. It's all a matter of taste: from the dough with yeast, the cakes will turn out to be fluffy, soft and tender, and from the usual - dryish, crunchy. The taste and texture will mostly depend on the selected cream and the time of impregnation.

Test preparation

For the preparation of the cake should be a dough weighing 1 kg (1 large or 2 small packages). The dough is initially sold frozen, so first you need to defrost it, taking it out of the package and leaving it for 15-20 minutes.

While the store dough is being prepared, the oven should be turned on to heat up by choosing a temperature of 20 degrees (depending on the oven, the temperature may vary up or down by several degrees). After that, remove the oil from the refrigerator so that it slightly melts at room temperature - it is necessary for cream.

Thawed dough must be cut into several equal rectangular pieces and moistened with cold water.

To prevent it from blistering during baking, it is recommended to pierce it with a toothpick over the entire surface during processing.

Each layer should be baked in the oven, setting a time of 12-18 minutes (depending on the power of the home appliance). Ready-made cakes should have a browned surface and a characteristic aroma. If yeast dough was used, the cake as a result of baking will become richer and larger in volume.

Finished cakes can be cut into several more pieces to make more layers. While they are cooling down, it's time to make a delicious and airy classic cream.

DIY cream cake

Preparing cream for dessert from:

• milk - 500 ml;
• eggs - 2 pcs .;
• flour - 1.5 tbsp .;
• butter - 20 g;
• sugar sand - 150 g;
• cream with a high percentage of fat - 150 ml;
• vanilla sugar - 0.5 pack.

In a suitable container, pour the milk, heat and pour the required amount of sugar. Boil the milk over low heat until the sugar is completely dissolved. Separately, in a deep bowl, mix the sugar and flour and pour 0.5 tbsp in there. hot (not boiling water) milk with sugar, then pour into the mixture in the cooking mass on the fire.

Cook until completely thickened, constantly stirring so that the mixture is homogeneous and without lumps. The finished mass is removed from the stove and butter is introduced into it.

For quick cooling of the finished cream it can be put in cold water.

When it has cooled completely, it should be combined with pre-whipped cream.

Lubricate the resulting cream in turn all the cakes, except the last - it is used as a sprinkle. Do not forget to coat the sides. The finished cake is sent for impregnation in a cold place (preferably for 24 hours).

With custard

The ingredients for custard are taken almost the same as for the classic, with the exception of some products.

Preparing a dessert from:

• vanilla - 1 tsp;
• cow milk - 800 ml;
• sugar - 200 g;
• eggs - 3 pcs .;
• good butter - 30 g;
• finished dough;
• sifted flour - 60 g

Prepared dough should be cut into equal parts and roll out with a rolling pin to obtain thin cakes. They should be baked on a baking sheet, in an oven heated to 185 degrees. While the cakes are baked, in the enamelled container on the stove you should heat the milk with sugar and add the egg-flour mixture to it. Boil constantly stirring until such time as bubbles begin to appear on the surface of the thick mass. After removing from heat, add the recommended part of the oil and vanilla, whip. Custard should be applied on the cakes cooled.

Put the first cake on a large flat plate and carefully lubricate it with cream. Do the same with the rest of the blanks. Turn the last cake into a crumb and decorate the entire surface of the cake, including the sides.

With butter cream

To prepare the cream will need the following products:

• rich cream - 200 ml;
• condensed milk - 350 ml;
• packing butter.

Preparation of the finished dough is the same as in the classic version. The prepared dough should be cut into 8 equal parts, after which with the help of a round shape to turn the layers from square into round. Some of the remaining pieces can be used to make another cake, and a part is put aside (baked and used for crumb). Baked dough at a temperature of 200 degrees, until tender.

Condensed milk and softened butter should be whipped with a mixer, until a homogeneous consistency. The cream is whipped to a dense foam state, after which it is mixed with condensed milk and butter. Cakes are smeared with butter cream, sprinkled with crumbs and sent to soak for 10 hours.

With butter and sour cream

Square layers of puff pastry baked in the oven, on a greased baking sheet.

To prepare the cream, you should take:

• butter - 200 g;
• fat sour cream - 1 tbsp .;
• condensed milk - 1 jar;
• granulated sugar - 180 g

The cake for this recipe is better to bake from the finished dough, cut into even squares. You need to bake it at a temperature of 195 degrees, for 15 minutes every cut. To make the cakes even, before baking, they should be pierced with a fork or toothpick.

While the dessert is being prepared, we will do the preparation of a delicate cream. To do this, sour cream with sugar whipped into a homogeneous mass. Separately preparing a mixture of condensed milk and oil. All components are eventually connected and sent to the cold.

The cooled cakes are smeared with cream and set aside for soaking. The longer the cake lasts, the more it becomes saturated with cream and will become more juicy, tender. Top can be decorated with chocolate chips or coconut chips.

Lazy Napoleon with strawberries

Fast in preparation, the lazy Napoleon from the finished puff pastry will be a real find if you suddenly need to quickly figure out a dessert for tea or something stronger. To cook it, you should stock up puff pastry - 500 g and strawberries in the same quantity.

To prepare the cream is used:

• powdered sugar - 5 tbsp. with a hill;
• homemade cream - 400-500 ml.

The layers of dough previously thawed and cut into squares are alternately baked in an oven preheated to 190 degrees. Spread the dough on parchment better, if there is none, the bottom of the pan should be oiled and sprinkled with breadcrumbs.

Separately, in a container, beat 2 tbsp. cream, gradually adding icing sugar.

It is forbidden to add all the powder at once, otherwise the cream cannot be whipped into a thick foam.

Strawberries are washed separately, cleared of leaves and legs, and then cut into beautiful slices.

The finished cooled cake is laid out on a dish, smeared with cream and covered with strawberries. The same is done with the remaining shortcakes. The top is made with cream and crumbs from the last cake.

With mascarpone and cherry

Delicious original cream for classic Napoleon is prepared from:

• powdered sugar - 200 g;
• sugar sand - 160 g;
• real mascarpone cheese - 450 g;
• sour cream - 400 ml;
• cherry - 250 g

If the cake is small, the cream is prepared in smaller quantities. Puff pastry, previously divided into cakes, baked in the oven at 200 degrees. In parallel with baking cream is prepared. To do this, using a blender should grind ripe cherries, pre-washed and stoned.

Separately combine cheese, sour cream and icing sugar. With a mixer, it is whipped to a thick creamy consistency. The bottom cake and all subsequent smeared with cream and a layer of cherries. The top and sides of the cake are covered with cream and decorated with brown crumb.

With cheese cream

Gentle light cream prepared from:

• coconut shavings - 120 g;
• milk - 1100 ml;
• vanilla sugar - 1.5 bags;
• eggs - 3-4 pcs .;
• salts;
• white chocolate - 550 g;
• flour - 100 g;
• mascarpone cheese - 450 g.

While cakes from store dough are baked, milk should be heated in a special container on the stove. In a separate bowl, beat the eggs, sprinkled with salt a little (literally at the tip of the knife). After the flour is introduced into the egg mixture, everything is whipped until a homogeneous consistency. This also pours 1 tbsp. heated milk, everything is mixed and combined with the main part of the cow product, preparing on the stove.

When the liquid begins to boil, you need to remove it from the heat and add vanilla sugar with chocolate. Thoroughly mix everything and combine with cheese, carefully beating everything until smooth. All cakes, starting from the bottom, are smeared with cream. They are decorated with crumbs and coconut chips on top (you can choose colored ones, creating an interesting pattern on the baking surface).

With custard on the decoy

Delicious and nutritious cake cream is obtained with the addition of semolina.

To cook it, you should stock up:

• sugar - 0.5 st .;
• milk - 2 tbsp .;
• condensed milk - 250 ml;
• semolina - 80 g;
• butter - 160 g;
• a lemon.

While the round puff pastry cakes are baked, let's prepare the cream. To do this, milk is heated in a skillet and semolina is poured (in a thin stream so that there are no lumps). Stirring constantly, the mixture is boiled for 4 minutes, after which it is removed from the heat and combined with lemon juice and zest.

Rubbing the zest, you need to make sure that the white part of the skin does not get, which gives unpleasant bitterness.

Separately, beat the sugar and butter and gradually add condensed milk with manna mixture. The finished cream smeared cakes, and formed a cake.

With condensed milk

Recipes cream with condensed milk for cake Napoleon is not small. They all differ in the method of preparation and the presence of additional components.

To prepare a simple cream with condensed milk will need:

• butter - 200 g;
• good quality condensed milk - 1 can;
• vanilla sugar packaging;
• a handful of peeled nuts (about 200 g).

Using a mixer, beat the butter, gradually adding condensed milk to it. After the mixture must be put on a slow fire and cook, stirring constantly. In the ready and slightly cooled mixture add chopped nuts and vanilla in a mortar. After complete cooling, the cream is used to smear the cakes.

With whipped cream

To make an air cream, you will need:

• milk - 600 ml;
• sugar - 220 g;
• heavy cream - 1 tbsp .;
• chicken eggs - 2 pcs .;
• starch - 30 g;
• vanilla sugar - 12 g.

In a small saucepan, boil the milk (do not boil it), then add pre-mixed sugar, starch, eggs and a small amount of milk, taken from the container. Cooking cream should be up to the moment until it becomes thick, then remove and put to cool.

When the dough cakes are ready, you should whip the cream, combine them with the cream and smear the cake. Baking will be ready to eat after 3-4 hours.

Here, as they say - nothing superfluous. Many people say that they do not like sweets, but when Napoleon is on the table, these people are the first to reach for a piece. Why does this happen? Everything is very simple - most do not like excessive decorations on the cake, all sorts of roses, plenty of butter and chocolate. Cake "Napoleon" is devoid of all this abundance and is a thin cakes with various kinds of creams.

History of

How strange the story of this delicacy is enmeshed in thousands of legends. And Napoleon cheated on his wife, and in justification he said that he told the maid of honor about a new cake recipe, and Russian confectioners made Napoleon's cake in the shape of the great-emperor's cocked hat, although the recipe of this cake and later the cake came from Italy and was known before Napoleon ascended to the throne .

In fact, the Frenchman, Claudius Gele, invented the puff pastry for dainty, who wrapped butter in the dough, waited a little, then rolled and wrapped it again. So he repeated several times, and when he put it in the oven, he got a cake with a bunch of layers. Later, the layers began to be coated with cream and an unforgettable recipe for Napoleon. In France and Italy, the cake is called “1000 layers” and only Russia and America call it by the name of the Great Emperor.

A huge number of recipes

Almost 200 recipes for making puff delicacies are known, but they all boil down to one. This is a puff cake filled with cream and sprinkled with crumb.

Each housewife prepares it in his own way and therefore no recipe repeats the other. Of course, the easiest recipe is to make a cake from purchased puff pastry and fluff up with condensed milk. It is fast, tasty, but not sporty.

If you want to try a cake made by yourself, then we will show several recipes for preparing delicious Napoleon from scratch.

Cooking classic puff pastry

Puff pastry for Napoleon is made somewhat longer according to the classic recipe, which was prescribed in the rare books “On tasty and healthy food” even in Stalin times. Later these books were reprinted, but the recipe remained unchanged.

What is required:

• 3.5 glasses of high-grade flour;
• 400 g high-quality butter;
• Three fourth glasses of cold water;
• 2 chicken eggs;
• 5-6 drops of vinegar or citric acid;
• One third of a teaspoon of salt.

For a good puff pastry, sift flour in the amount of three glasses and pour into a cup. Some skillful housewives immediately sift over the container with wide edges. It turns out a slide in which you have to make a crater in the middle. Pour salt in this hole, pour vinegar, water and break eggs. The spectacle at the first stage is unforgettable. Still fire and volcanic eruption is ready. All this is mixed at first with a spoon, and then with hands covered with flour. Bring to a uniform consistency, roll up the ball or its like and cover with a towel for 15 minutes.

While the ball is standing, we cut the butter into small cubes, sprinkle half a cup of flour and then it is necessary to knead everything up to a smooth mass.

Roll out the dough to a 1 cm layer and put butter and flour in the middle and smooth it well, then fold it into an envelope. This action is carried out on a silicone mat or parchment, sprinkled with flour.

Roll the envelope again, in the form of a rectangle to a thickness of 1 cm. Fold the two edges along the long side towards the center, and then in the form of a closed book. Further on the cold, you can put it on the parchment in the freezer for about 30 minutes. Then get it out and repeat the procedure two more times.

The dough for Napoleon is ready. When baking, you get a delicious cake that will remind you of your childhood. Only in this tender period did the puffy tongues and tubules have the most pleasant and unique taste.

Napoleon's recipe from homemade puff pastry

On a parchment or silicone mat, roll out the previously prepared dough to a thickness of 2-3 mm. Bake the cake in the oven preheated to 220 degrees for 10-15 minutes at 220 degrees.

Puff pastry does not like cold ovens so that you do not bake from it, the oven will have to be heated for 20 minutes at maximum power.

It is possible while the first cake is baked, roll the next one, so that immediately after pulling out the first cake, put the second one on the baking sheet. If the cakes are large, then still hot cut them into two halves. Spread the bottom layer of custard, put the second. And so on until the cakes run out. Top cake to put, and fluff everything, including the sides of the cake.

The dough should remain for the last pastry cake, which needs to be kept in the oven a little longer (about 5 minutes). After its preparation, it is necessary to break it very finely and sprinkle the cake from all sides.

Of course, this is not the easiest recipe, as the dough takes a lot of time and effort, but the most delicious and airy.

Soviet cooks who wrote recipes for books knew all the subtleties of their work.

Quick Dough Recipe for Cake

For instant margarine, you will need:

• 3 cups flour:
• A pack of margarine - 250 gr;
• Three fourth glasses of water (ice);
• Half a teaspoon of slaked soda.

Sift flour into a wide bowl, make a recess in the hill and put margarine into it in cubes. Leave for half an hour, margarine during this time softens somewhat. Next, chop margarine with a wooden or plastic spatula, at the same time mixing it with flour to the state of kroshev. Fill up with water, and soda, used with vinegar. Knead the dough is better with hands sprinkled with flour until smooth.

After cooking for 60 minutes, the dough should be cooled in the refrigerator. While it is freezing there, make custard, according to any recipe that is most accessible to you. Usually use a recipe with condensed milk or a classic basic recipe for custard.

Remove the dough from the refrigerator, cut into seven pieces and roll out each piece with a thickness of 2-3 mm.

And bake in a preheated oven at 220 degrees for 5 minutes, then put the next one. And so on until the cakes run out. The most unattractive cake to break, ceiling and leave to sprinkle. Collect the cake - cake - cream - cake - cream, after the last sprinkle all the crumbs from the failed, but rather baked cake.

There is another easy-to-bake cake for which you will need:

• 3 cups flour;
• One chicken egg;
• 250 g of butter of the highest category;
• Half a teaspoon of salt;
• 3 \\ 4 glasses of water;
• Tablespoon of vinegar.

Everything is done the same as in the previous recipe. Flour is sifted in the amount of two glasses, a crater is made into which oil is put. Everything is chopped together and a mountain is formed from the resulting mixture, in which it is necessary to make a depression in the middle and pour water into it, in which salt and vinegar have been previously dissolved. After breaking the egg. Knead the dough, gradually pouring the last glass of flour. Divide the whole mass into 8-9 parts and roll the balls, which will go to the refrigerator for 1 hour. After cooling, roll out the cake layers and bake each cake in the preheated oven for 5 minutes.

Cakes to get, smear with custard or condensed milk and a delicious dessert is ready. This cake is very simple and does not take much time. Therefore, it is often baked by many housewives.