How to make a puff pastry cake. Cake "Napoleon" from ready-made puff pastry - the simplest recipes for a delicious dessert. How to make napoleon from ready-made puff pastry

If there is absolutely no time or desire for a long and tedious baking of cakes for your favorite dessert, prepare the Napoleon cake from ready-made puff pastry. The result will pleasantly surprise and delight you with the excellent delicate taste of the resulting delicacy.

How to make napoleon from ready-made puff pastry?

It will not be difficult even for an inexperienced housewife to cook Napoleon from ready-made puff pastry. To do this, you just need to follow the recommendations of the selected recipe and follow the general rules that accompany almost every one of them:

The puff pastry is thawed and rolled out on an oiled surface with an oiled rolling pin.
From the rolled base, cut out blanks of the desired shape and size and bake until a slight blush is obtained.
After cooling, the cakes are coated with cream and left for several hours to soak.
The ready-made Napoleon from the purchased puff pastry is sprinkled with crumbs. For their preparation, use the trimmings remaining after the cakes are formed. They are baked on their own and ground in a blender.

Napoleon cakes made from ready-made puff pastry

To figure out how to bake Napoleon from ready-made puff pastry, you must first familiarize yourself with the intricacies of choosing and processing a puff base:

When purchasing dough in a store, you need to pay attention to the freshness of the product.
It is preferable to use yeast-free sheets.
Place the frozen dough on the table to thaw before use.
The base is rolled out, cakes of the desired shape and size are cut out of it.
Yeast-free rolled blanks, prick around the perimeter with a fork and bake on parchment, on a baking sheet at 200 degrees for 10-15 minutes.

Cream for cake "Napoleon" from puff pastry

A well-chosen and properly prepared puff pastry cream for Napoleon completely determines the final taste of the dessert. Its consistency should be tender, not liquid, and at the same time moist, so that the flaky base is well saturated, and the cake turns out to be soft and incredibly tasty. Below is a list of acceptable fillings and the nuances of their use:

The "Napoleon" cake made of puff pastry succeeds in the most harmonious taste from a custard-based cream. This can be done with or without the addition of butter.
Alternatively, you can soak the product with condensed milk cream with butter.
Surprisingly tender and at the same time crunchy you will get a dessert with protein cream, which can be arranged as an Italian meringue with syrup or by whipping in a water bath.

Puff pastry napoleon with custard

The most popular version of the beloved dessert is the soaked puff pastry napoleon. The nutritional value and calorie content of a delicacy directly depends on the amount of butter added to it. If desired, the average rate suggested in the recipe can be increased or decreased by half.

Ingredients:

puff pastry - 1 kg;
milk - 1 l;
sugar - 2 cups;
eggs - 4 pcs.;
flour - 4 tbsp. spoons;
vanilla sugar - 20 g;
butter - 100 g.

Preparation

Defrost the dough, roll it out, cut out the cakes, bake them until tender.
The trimmings are baked and crushed separately.
Beat eggs with sugar, add flour, milk.
The substance is heated with continuous stirring until it boils and thickens.
Cover the cream with a film and allow to cool.
Beat the mass, while adding soft butter.
Smear the cakes with cream, sprinkle with crumbs.
After a few hours, the Napoleon cake made of ready-made puff pastry will soak and be ready.

Napoleon with condensed milk from ready-made puff pastry

It will turn out no less tasty from puff pastry. Both convinced sweet tooth and those who are more indifferent to various kinds of sweets will not be able to refuse such a dessert. The cream present in the cream will give it a unique tenderness and airiness, and thanks to the oil it will melt pleasantly in your mouth.

Ingredients:

puff pastry - 1 kg;
condensed milk - 500 g;
sugar - 50 g;
heavy cream - 250 ml;
butter - 200 g.

Preparation

The dough is used to form and bake cakes and crumbs.
Whisk the cream until it peaks, adding sugar in the process.
Punch soft butter in another container, gradually adding condensed milk.
Stir cream into the cream and coat the cakes with it.
They collect the Napoleon cake with condensed milk from ready-made puff pastry and let it soak.

Napoleon with protein puff pastry cream

Often the cake "Napoleon" is made out of ready-made. But if you only have a package of yeast product in your refrigerator, as an exception, you can use it for making dessert too. For impregnation, in this case, you can make a protein cream, which is prepared quickly, it turns out to be light and less high in calories than other analogues.

Ingredients:

puff yeast dough - 1 kg;
egg whites - 4 pcs.;
icing sugar - 1 glass;
vanilla to taste.

Preparation

The cakes are cut out of the rolled yeast dough and baked at 180 degrees.
Whisk the whites until peaks, place in a water bath, add vanilla, work with a mixer for another 7 minutes.
Remove from heat and continue to beat, adding powder, for 10 minutes.
Napoleon is made from puff yeast dough, smeared with cream on the cakes, and left to soak.

Lazy napoleon made from ready-made puff pastry

A quick napoleon from ready-made puff pastry does not require preliminary rolling and is prepared in three counts. you can make any cream of your choice: custard in milk with or without butter, with condensed milk, protein or even sour cream, simply by whisking a thick product with added sugar and adding vanilla for flavor.

Ingredients:

puff pastry - 1 kg;
cream of your choice - 1 kg.

Preparation

Cut the puff pastry into equal squares on parchment, prick with a fork and bake until tender.
While still warm, the layers are cut lengthwise into 2 parts.
The blanks are generously coated with cream, stacked on top of each other.

Puff pastry napoleon

The Napoleon cake made from ready-made puff pastry can be not only sweet, but also a snack. As an impregnation for the cakes, you can use various multicomponent mixes based on boiled or fried meat, fish, vegetables, mushrooms with the addition of cheese, herbs, spices and spices. The recipe below shows a variant of the dish with canned fish.

It is much faster and easier to make such a Napoleon cake made from puff pastry dough than the classic version of the recipe. Since the dough is completely ready, you do not need to knead and roll it out for a long time. I make Napoleon with a delicious custard in milk. If desired, the cream can be replaced with the one you like best.

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

Ingredients:

Yeast-free puff pastry - 1500 g
Milk - 500 ml
Flour - 1.5 tablespoons
Sugar - 0.5 tbsp.
Chicken egg - 1 pc.
Butter - 100 g

Number of Servings: 12

European cuisine

Crust baking time: 15 minutes

Cooking method: in the oven

Caloric value: 336 kcal per 100 g

How to make napoleon from ready-made puff pastry

Making a Napoleon cake from ready-made puff pastry is as easy as shelling pears and the good news is that you don't have to waste time kneading the dough. I take a puff yeast-free dough, in a pack of 4 sheets, for a cake I need 6 leaves, that is, 1.5 packs. I immediately take it out of the package and leave it to defrost.

Sprinkle flour on the work surface, put the dough on it and roll it out a little. Then I put a plate on it and cut out a circle with a knife.

I put a sheet of parchment on a baking sheet, carefully lay out the cut circles on top. We also put the pieces that remained from the circle to bake, they will still come in handy. Then I make cuts on all the cakes so that they do not swell and bake well.

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 cakes.

I bake all 6 cakes in the same way. It is not necessary to make the cake round, you can make it rectangular, it will be larger and you do not have to cut so much.

I break the cuts that have been baked into small pieces or chop them with a blender, which will only speed up the process.

Now I'm making a custard for the cake. It is quite simple to prepare. I first take out the butter from the refrigerator so that it melts. Pour sugar, flour into a saucepan with a thick bottom and drive in an egg.

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

Then I start pouring in 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 it 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 faster, 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 a couple of tablespoons of the cooled cream and mix.

Thus, I got a delicious custard for napoleon from ready-made puff pastry. If you take not butter, but a vegetable-butter mixture, you will get a cream with the same fine flakes as mine. This does not affect the taste in any way, but the view is certainly not ideal for him.

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

The puff pastry napoleon with custard is almost done. Now I take the shredded scraps and sprinkle them on the top and sides of the cake.

Finally, I put the puff pastry napoleon in the refrigerator to soak. This will take 12 hours or more. From such a dough you can make, the preparation of which will take you a minimum of time. Bon Appetit!

Few have not heard of the famous Napoleon cake and have not tried it at least once. The favorite taste of this delicacy is known in every family, because it is an integral part of almost any celebration. Unfortunately, preparing the classic version takes a lot of time, so not every modern housewife will dare to create this confectionery miracle on her own. But there is a decent alternative - the recipe for Napoleon cake made from puff pastry. This product can be purchased at almost any grocery store. It will become the basis for a sweet treat that can be made quickly and easily. But, if you do not like purchased products, then for you there is a recipe for your favorite cake made from homemade dough.

Let's consider step by step and with a photo how to make Napoleon cake from puff pastry at home.

Napoleon cake from ready-made puff yeast-free dough

A simple and quick recipe that will not take long, and the dish is in no way inferior in taste to the classic version.

For cooking you will need:

Ready testicle (puff yeast-free, rolled into a roll) - 2 packs of half a kilo each;
Condensed milk - one jar;
Pack of good quality softened butter (82.5%);
Cold fat 33% cream - 250 ml.

The cooking scheme is as follows:

Defrost the dough, then carefully unwind the roll and cut it into equal parts. The best option is four squares. They will be thin, which will allow the dessert to soak better, and it will turn out to be more delicious;
You can make a square cake. But if you want a round one, then you need to pick up a plate of a suitable diameter and carefully roll each layer, giving it a size slightly larger than that of the selected plate, before that slightly lubricating the rolling pin and the working surface with vegetable oil;
From the resulting workpiece, cut out a circle along the diameter of the plate and make punctures with a fork over its entire surface. We do not throw out the cuttings, but put them aside, covering them with any container;
We cover the baking sheet with baking paper and move our test circle onto it, then send it to the oven, heated to 200 degrees. The baking process lasts 15 minutes until a light golden hue is achieved. In the same way, you need to bake the rest of the cakes and the remaining trimmings. Do not be alarmed if the biscuits are too lush, after impregnation they will acquire the required shape;
Now the cream. Combine condensed milk with butter and mix evenly (but do not beat) with a mixer at low speed;
In a separate container, beat the cream until thick so that they do not fall out if the dishes are turned over. But you do not need to whip up to the consistency of butter. Then we shift them to the mass from the previous step and gently knead with a spatula until smooth;
Putting together our masterpiece. The biscuits, abundantly smeared with cream, are laid on top of each other. Do not forget about the top and sides;
We decorate the treat with chopped scraps of biscuits;
Put Napoleon cake from ready-made puff pastry in the refrigerator for 12 hours to soak. It is better to cover it, for example, with a saucepan, so that it does not absorb foreign odors.

The prepared food is best cut with a large toothed bread knife. Of course, it turns out to be less saturated than in the classic version, but it is prepared much easier and faster.

Napoleon cake made from ready-made puff yeast dough

Many believe that only yeast-free dough is used to make Napoleon. But still there are recipes where this delicacy is made from yeast. Here is one of them.

You will need:

A kilogram of frozen "puff" in sheets;
3 testicles;
A liter of milk;
Sugar - 150 g;
Butter - 50 g;
A packet of vanillin.

The cooking instructions are as follows:

Without taking the dough out of the package, start defrosting in the refrigerator, then at room temperature. It is not necessary to roll out thawed layers, they immediately move to a baking sheet, slightly oiled with oil;
The cakes are baked in an oven preheated to 180 degrees until golden brown. This is about 10-15 minutes. Cut each hot shortbread in half lengthwise. Save the crumbs remaining after cutting for the final decoration;
Combine eggs, sugar and flour in one container, then beat until smooth;
Warm the milk to 30 degrees and gently pour it into the ingredients from the previous step, stirring it constantly;
Transfer the mixture to a saucepan and cook the cream, stirring continuously, until the first bubbles form, then immediately remove the dishes from the flame;
Stir vanillin and butter into hot cream, cool slightly;
We put the first cake on a plate and generously coat it. We do the same with the remaining biscuits;
Decorate the cake with crumbs and place in the refrigerator overnight to soak. After that, the dessert can be sliced and served.

Homemade puff pastry Napoleon cake

This recipe is for those who are not used to buying ready-made store-bought dough, but love to make pastries and pastries on their own. Accordingly, it will take more time.

Would need:

For the first dough:

Creamy margarine - 200 g;
2/3 cup flour.

For the second dough:

One egg;
Cold water;
Flour - 2 cups;
A quarter of a small spoonful of lemon juice;
A pinch of salt.

For the cream:

Half a glass of milk;
Egg;
Softened butter - 200 g;
A glass of sugar;
Half a packet of vanillin.

The cooking process is as follows:

Let's start with the test. Cut the chilled margarine into pieces, put it in a bowl, add flour to it and chop everything into crumbs with small lumps. We form a ball from the resulting mass (no need to knead). It turned out to be dough # 1;
Now the second dough. Pour flour into a separate container, add lemon juice, add salt. Break the egg into a glass, add water so that it is 2/3 full, beat a little with a spoon and add it to a bowl of flour. Knead well. To do this, first use a spoon, then continue with our hands on a table dusted with flour. Make sure that the mass is not very steep;
We do not thinly roll out workpiece No. 2 and put the ball from the first step into it, closer to one edge in the middle. We wrap it in an envelope, put it with a "seam" down on a plate with flour and place it in the refrigerator for half an hour, without covering it with anything;
We take out the blank, slightly roll it into a rectangle and again form the envelope and place it in the refrigerator. We perform similar actions for the third time. Our dough is cooked;
Now the cream. In a saucepan, grind an egg with sugar to white, add vanillin and mix well. Pour in milk and put the dishes on a small flame, stir the mixture regularly until the sugar dissolves. Bring to a boil (do not boil!);
Remove the container from the gas and cool the contents at room temperature;
Cut the resulting envelope into 6 parts. We set to preheat the oven to 230 degrees;
Sprinkle flour on the table and roll each piece into a circle around the diameter of your baking dish;
Place each rolled piece in a mold and bake over medium flame. The first two biscuits are baked for about 15 minutes, the next - 10. They should become golden brown;
Beat the softened butter with a spoon. Next, put a tablespoon of custard in it and beat well with a spoon after each addition;
Putting together our masterpiece from the classic puff pastry. Put the first crust on a dish and coat with impregnation. For each piece, there are about 2 large tablespoons of the creamy mass. Calculate it correctly so that it is enough for the whole cake;
We put the next cake on top of the previous one and press it a little with our hands, then we also coat it. A crumb may remain, we do not throw it away, but use it for decoration;
We do the same with the remaining biscuits;
The resulting dessert from homemade puff pastry is made out with the remaining crumbs from the cakes and left to soak, preferably overnight.

Try making everyone's favorite treat using simplified puff pastry recipes. This will save you time and your taste will not be affected at all.

Video: Quick recipe for Napoleon cake from ready-made puff pastry

Every housewife can make Napoleon cake from ready-made puff pastry. These amazingly tasty pastries from childhood are not often present in the home kitchen, unless only on holidays. It's all about the dough, which takes a lot of time and effort, and it doesn't always turn out to be an ideal structure. However, now the task of making a cake has been made easier by the manufacturers of puff pastry - ready-made, ideal density, from which you can make Napoleon dessert with different creams and flavors.

Puff pastry for classic Napoleon can be yeast-free and yeast-free. It's all a matter of taste: from the dough with yeast, the cakes will turn out lush, soft and tender, and from the usual - dryish, crispy. The flavor and texture will largely depend on the cream chosen and the soak time.

Test preparation

To prepare the cake, a dough weighing 1 kg should be used (1 large or 2 small packages). The dough is initially sold frozen, so first you need to defrost it by removing it from the package and leaving it there for 15-20 minutes.

While the store dough is being prepared, you should turn on the oven for heating, choosing a temperature of 20 degrees (depending on the oven, the temperature may differ up or down by several degrees). Then you should remove the oil from the refrigerator so that it melts slightly at room temperature - it is needed for the cream.

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

So that it does not become covered with bubbles during baking, it is recommended to pierce it with a toothpick throughout the entire surface during processing.

Each layer should be baked in the oven, setting the time to 12-18 minutes (depending on the power of the household appliance). The finished cakes should have a browned surface and a characteristic aroma. If yeast dough was used, the crust will become fluffier and larger in volume as a result of baking.

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

DIY cake cream

A cream for dessert is being prepared from:

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

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

Cook until thickened, stirring constantly, 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, you can put it in cold water.

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

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

With custard

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

Dessert is prepared from:

vanillin - 1 tsp;
cow's milk - 800 ml;
sugar - 200 g;
eggs - 3 pcs.;
good butter - 30 g;
ready-made dough;
sifted flour - 60 g.

The prepared dough should be cut into equal parts and rolled out with a rolling pin until thin cakes are obtained. They should be baked on a baking sheet in an oven preheated to 185 degrees. While the cakes are baking, heat milk with sugar in an enamel container on the stove and add the egg-flour mixture into it. Cook, stirring constantly, until bubbles begin to appear on the surface of the thick mass. After removing from heat, add the recommended part of butter and vanillin, beat. The custard should be applied cold to the cakes.

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

With butter cream

To prepare the cream, you will need the following products:

heavy cream - 200 ml;
condensed milk - 350 ml;
packing of butter.

The preparation of the ready-made dough is the same as in the classic version. The prepared dough should be cut into 8 equal parts, and then, using a round shape, turn the layers from square to round. Some of the remaining scraps can be used to make another crust, and some are set aside (baked and used for crumbs). The dough is baked at a temperature of 200 degrees, until tender.

Condensed milk and softened butter must be whipped with a mixer until a homogeneous consistency is obtained. The cream is whipped until a dense foam, and then mixed with condensed milk and butter. The 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 are 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 can;
granulated sugar - 180 g.

According to this recipe, it is better to bake a cake from ready-made dough, cut into even squares. You need to bake it at a temperature of 195 degrees, for 15 minutes each cut. To make the cakes even, pierce them with a fork or toothpick before baking.

While the dessert is being prepared, let's prepare a delicate cream. For this, sour cream with sugar is whipped into a homogeneous mass. A mixture of condensed milk and butter is prepared separately. All components are eventually combined and sent to the cold.

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

Lazy Napoleon with strawberries

Quick to prepare, lazy Napoleon from ready-made puff pastry will be a real godsend if you suddenly need to quickly figure out a dessert for tea or something stronger. To prepare it, you should stock up on puff pastry - 500 g and strawberries in the same amount.

For the preparation of the cream is used:

icing sugar - 5 tablespoons with a slide;
homemade cream - 400-500 ml.

The previously thawed and cut into squares layers of dough are alternately baked in an oven preheated to 190 degrees. It is better to spread the dough on parchment, if there is none, grease the bottom of the baking sheet with oil and sprinkle with breadcrumbs.

Beat 2 tbsp separately in a container. cream, gradually adding powdered sugar.

It is forbidden to add all the powder at once, otherwise it will be impossible to whip the cream into a thick foam.

Strawberries are washed separately, cleaned 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 rest of the cakes. The top is formed with cream and crumbs from the last cake.

With mascarpone and cherry

The most delicious original cream for classic Napoleon is made from:

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

If the cake is small, less cream is prepared. Puff pastry, previously divided into cakes, is baked in the oven at a temperature of 200 degrees. In parallel with baking, the cream is prepared. To do this, use a blender to grind ripe cherries, previously washed and pitted.

Cheese, sour cream and powdered sugar are combined separately. With a mixer, all this is whipped until a thick creamy consistency. The bottom cake and all subsequent ones are smeared with cream and a layer of cherries. The top and sides of the cake are coated with cream and decorated with ruddy crumbs.

With cheese cream

Delicate light cream is prepared from:

coconut flakes - 120 g;
milk - 1100 ml;
vanilla sugar - 1.5 sachets;
eggs - 3-4 pcs.;
salt;
white chocolate - 550 g;
flour - 100 g;
Mascarpone cheese - 450 g.

While the cakes from the store dough are baking, heat the milk in a special container on the stove. Eggs are beaten in a separate bowl, a little sprinkled with salt (literally on the tip of a knife). After that flour is introduced into the egg mixture and everything is whipped until a homogeneous consistency. 1 tbsp is also poured here. heated milk, everything is mixed and combined with the main part of the cow product that is cooked on the stove.

When the liquid begins to boil, you need to remove it from the heat and add the vanilla sugar with chocolate. Mix everything thoroughly and combine with cheese, whisk everything thoroughly until smooth. All cakes, starting from the bottom, are smeared with cream. Decorated on top with crumbs and coconut flakes (you can choose a colored one, creating an interesting pattern on the baking surface).

With semolina custard

A creamy cake with the addition of semolina turns out to be delicious and nutritious.

To prepare it, you should stock up on:

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

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

When rubbing the zest, you need to be careful not to get the white part of the skin, which gives an unpleasant bitterness.

Sugar and butter are whipped separately and gradually added with condensed milk with semolina mixture. The cakes are smeared with the ready-made cream, and a cake is formed.

With condensed milk

There are many recipes for cream with condensed milk for Napoleon cake. All of them differ in the method of preparation and the presence of additional components.

To prepare a simple cream with condensed milk you will need:

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

Using a mixer, beat the butter, gradually adding condensed milk to it. After the mixture should be put on low heat and cook, stirring constantly. Add nuts and vanilla chopped in a mortar to the finished and slightly cooled mixture. After complete cooling, the cream is used to smear the cakes.

With whipped cream

To make airy buttercream, 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, bring the milk to a boil (do not boil), then add the pre-mixed sugar, starch, eggs and a small amount of milk taken from the container into it. The cream should be cooked until it becomes thick, then remove and set to cool.

When the dough cakes are ready, whip the cream, combine them with the cream and grease the cake. The baked goods will be ready for use after 3-4 hours.

Ready-made store dough is a real magic wand for modern housewives. It will allow you to quickly and easily prepare even the most delicious festive 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 butter. It perfectly impregnates puff cakes and makes the treats the most delicate. 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.

The dough is defrosted, after which each sheet is cut into 4 pieces. 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.
Each thin "cake" is pierced in several places with a fork.
On a baking sheet with oiled parchment, circles and the remaining trimmings are baked in turn until tender. Enough 10-12 minutes at 210 degrees.
For the cream, softened butter and not cold condensed milk are mixed with the classic "Napoleon". No need to beat them.
In a separate cup, whip the cream until thick.
Both masses are carefully combined.
Ready-made cakes are generously coated with cream and stacked on top of each other, slightly pressing them together.
Place a chopping board with a load on top of the cake and put it in the cold for soaking.
The decoration is ground baked scraps, chopped nuts. Sprinkle the cake on top and sides.

Lazy "Napoleon" with strawberries

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

Top can be garnished with whole strawberries

The previously defrosted dough is cut into 4 equal parts, each of which must be lightly 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.
The cream is whipped on a high mixer speed. In the process, you need to constantly add powdered sugar to them. The result is a thick, sweet cream.
The strawberries are washed and cut into thin even slices.
Each cake is laid out on a dish, generously greased with cream and laid with berry slices.

With semolina custard

Instead of frozen puff pastry for cooking, you can take ready-made cakes specially designed for "Napoleon". But the custard to 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.

Garnished with any fresh berries and mint leaves

The milk is brought to a boil with sugar. Then semolina is added to the mass, and the components are cooked for 7-8 minutes with constant stirring.
When the cream cools down, softened butter interferes with it.
Beat the mixture until it becomes more fluffy.
The cakes are generously coated with cream and sprinkled with special crumbs.
Installed under the load in the cold until the morning.

With custard

It's not difficult to make 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.

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

With butter cream

Delicate cake cream includes condensed milk and sour cream. Its preparation will not take long. 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 when baking.

The dough is defrosted, divided into 4 layers, each is slightly rolled out.
The cakes are baked for 10-12 minutes in a hot oven.
Sour cream is mixed with granulated sugar in a bowl, 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.

Beat butter and condensed milk in a separate bowl.
Both mixtures are combined.
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.
A cake with aromatic herbal tea is served.

With mascarpone and cherry

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

The finished treat is sprinkled with fine crumb crumbs on all sides

The dough is defrosted, cut into 4 pieces and sent to bake on parchment.
A quarter of an hour at 180 degrees is enough.
Each biscuit is divided into 2 parts. The toasted layer of the latter is crushed into crumbs.
Cherries with sugar are turned into a homogeneous mass using a blender.
Sour cream with powder and sugar is whipped with a mixer until thick.
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 to be even slightly exotic. Indeed, it contains coconut (65 g. Shavings) and white chocolate (2 bars), and, in addition: 2 selected eggs, 630 ml. milk, 1 kg of puff pastry, a pinch of salt, 60 g flour, 230 g mascarpone.

The treat is decorated with any coconut sweets

The dough is divided into 8 pieces, each of which is rolled thinly. A plate of a suitable size is applied to the blanks, and circles are cut.
The future cakes are transferred in turn to a baking sheet lined with oiled parchment and baked with the remaining scraps.
1 glass of milk is warmed up 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 added.
The mixture is mixed with the remaining milk and sent back to the fire. The cream is cooked until the first signs of a boil, after which it turns off.
Sugar is poured into the still hot mass, chocolate slices are added.
Cream cheese is driven into the cooled cream.
The resulting mass is smeared with cakes. Every second of them is sprinkled with coconut flakes. On top, the treat is sprinkled with crumbs, into which the scraps of the 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 of a pack of high-quality butter.

The finished baking will take 2-3 hours to impregnate

The dough is divided into 4 layers with a sharp knife, pierced in several places with a fork and baked on parchment until golden brown.
Beat butter with condensed milk until smooth.
Ready-made cakes are cut into two parts, generously poured with cream and stacked on top of each other.
To decorate the cake beautifully, one cake must be left and turned into small crumbs with a special blender attachment.

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 contains: a glass of whipping cream, a bag of vanilla sugar, 35 g of potato starch, 210 g of granulated sugar, 570 ml. fat milk, 2 selected eggs, 800 g of puff pastry.

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

Milk (half a liter) in a thick-walled container is brought to a boil, but not boiled.
It is enough to wait for the first bubbles.
The bulk ingredients, eggs and remaining milk are mixed. These ingredients are then added to the hot liquid.
The future cream is cooked on the very minimum heating of the stove until it thickens.
It remains to whip the cream until thick and mix it with the milk base.
The dough is cut into 4 pieces, each of which is baked in a hot oven.
Ready-made cakes are cut into 2 parts and smeared with cream.
The delicacy is decorated in any way the hostess likes. For example, melted chocolate and powdered sugar.

There are no similar materials.

Total:0
In contact with 0
Google+ 0
OK 0
Facebook 0