INSTRUCTIONS AND PROPHECIES OF THE Blessed MOTHER ALIPIA GOLOSEEVSKY, Kyiv...
Today we are preparing everyone's favorite, presentable, tall and mouth-watering Napoleon cake at home. We offer to deviate a little from the classic recipe and add whipped cream and boiled condensed milk to the standard custard, which will add new flavors to familiar pastries. Silky milk layers with a delicate vanilla aroma resemble melted creme brulee ice cream, due to their sweetness they go well with unleavened puff cakes. Napoleon cake with condensed milk certainly deserves attention, even against the backdrop of an abundance of different versions of this timeless dessert!
When planning cooking, do not forget that you need to allocate time not only for baking cakes and assembling the product, but also for impregnation. We recommend inviting guests no earlier than next day- then the layers will have enough time to be saturated with moisture, soften and combine with the cream into one whole. The cake itself is easily cut into even pieces without breaking or losing shape.
Ingredients: 
For test:
- cold water - 150 ml;
- egg - 1 pc.;
- salt - a pinch;
- butter - 400 g;
- flour - about 600 g;
- vinegar 9% - 1 tbsp. a spoon.
For cream:
- boiled condensed milk - 1 can (370 g);
- milk - 350 ml;
- cream 33-35% - 500 g;
- egg - 1 pc.;
- sugar - 120 g;
- vanilla sugar - a bag (8-10 g);
- potato starch - 1 tbsp. a spoon.
Cake Napoleon with condensed milk recipe with photo
- We start with the crust. To knead the dough, shake the egg with a fork, throwing a pinch of salt. It is only necessary to combine the protein and the yolk, it is not necessary to beat the mass strongly.
- Dissolve vinegar in very cold water. We stir.
- Pour the liquid with vinegar to the egg, mix and put in the refrigerator.
- Cut hard, chilled butter into small cubes. Put in a bowl.
- Pour 550 g of flour sifted through a fine sieve.
- Next, we need to turn the mixture of butter and flour into fine crumbs. You can put the contents of the bowl on a large kitchen board and carefully chop with a knife, or simply rub the mass with your hands. We work quickly so that the oil does not have time to heat up.
- We collect the resulting oily crumb in a slide. Make a well in the center and pour in the cold mixture of eggs, water and vinegar. Stir the mass so that the moisture is absorbed into the flour.
- We quickly collect sticky crumbs in a lump. Knead the dough by hand, adding flour if necessary. It is impossible to knead the mass for a long time, otherwise the cakes will not turn out layered! It is not required to achieve smoothness and complete uniformity here - as soon as the dough gathers into a ball and stops sticking to the palms, we stop. If the dough does not stick together in any way, you can add a little more ice water, but this is only if necessary.
- We divide the flour lump into 10 approximately identical parts, roll up the koloboks. We remove the blanks for 1.5-2 hours in the refrigerator - before further rolling out, the dough must be well cooled.
- After the specified time, we proceed to the formation of cakes. We take one chilled ball of dough and roll it out as thin as possible (no more than 2 mm thick). We work immediately on a sheet of parchment paper. If necessary, the rolling pin and work surface can be lightly dusted with flour. Using a plate with a diameter of about 22 cm, we outline the contour of the future cake with a sharp knife.
- We transfer the sheet with the rolled out dough to a baking sheet. We leave frequent punctures with a fork over the entire area of \u200b\u200bthe future cake to avoid strong swelling of the dough during baking.
- We send a baking sheet with cake and trimmings to an oven heated to 220 degrees. Bake for about 5-8 minutes (until dry and light brown). The baked cake will be soft at first, and will harden as it cools.
- While the first copy is baking, roll out and prepare the next batch of dough for baking. Cool the baked cakes, stack them in a pile. We save the trimmings separately - they will be useful for decorating the cake.
Cream for cake Napoleon with condensed milk recipe
- Bring all of the milk to a boil. At the same time, in another heat-resistant bowl, carefully grind the egg with starch, leaving no lumps. Add granulated sugar and vanilla sugar, mix again.
- Pour about half of the portion of boiled milk into the sugar-egg mass in a thin stream, actively working with a whisk.
- Pour the milk-egg mass to the rest of the milk, put on a quiet fire. We mix the cream all the time with frequent circular movements of the whisk, do not leave the stove. Especially carefully stir the mass at the bottom and in the corners of the pan to avoid burning. We bring the thickened composition almost to a boil - as soon as air bubbles begin to rise from the bottom, remove the custard from the heat. Leave aside until cool.
- After making sure that the cream has completely cooled down, add boiled condensed milk.
- Stir vigorously with a whisk so that the components are combined into one smooth mass of light caramel color.
- Separately, whip the cream (fat content of 33-35%, no less!). Milk product must be cold, and for better whipping, you can pre-hold the whisks of the mixer and the work bowl in the refrigerator. We bring the cream to a thickening - we begin to work at low speed, gradually increasing the pace. As soon as clear marks from the mixer become visible on the surface, stop beating. It is important to stop in time, otherwise the creamy mass may exfoliate.
- Add the custard with condensed milk in small portions to the airy whipped cream, stirring with light movements each time. We get a lush mass, the consistency resembling low-fat sour cream. Cream for the cake is ready!
Assembling the Napoleon cake at home
- Put one cooled cake on a large plate. Spread generously with cream. Cover with the next cake, repeat the steps. The cakes must be thoroughly soaked, so we do not spare the cream. We set aside a small portion for coating the cake, and the rest of the amount must be used up during the assembly process.
- After laying the last cake, lightly press the cake on top. Then we coat the formed stack with the remnants of the cream on all sides (both top and sides). We wipe the space of the plate around the cake with a napkin, removing possible smudges.
- We break the cake cuts with our hands into small pieces or chop with a blender. Densely bread the top of the cake and the sides, pressing the crumbs with the palm of your hand. As already noted in the introduction, such a multi-layered dessert with puff cakes definitely needs to be impregnated. Therefore, having finished with the assembly, we remove the Napoleon cake with condensed milk in the refrigerator for at least 8 hours, and if possible, better for a day.
- We cut the infused, soaked cake into portioned triangles and serve.
Cake Napoleon with condensed milk at home is ready! Happy tea!
In the Soviet Union, and later in the post-Soviet space, this cake broke records of popularity compared to any other dessert. At least in many families, Napoleon cake is the most festive option. It is traditionally baked for holidays or birthdays.
Initially, the classic Napoleon was puff pastry cakes with custard. By the way, such a “thousand-layer” dessert is still baked in France. Today we will look at this recipe. But most of all I want to show you my Napoleon cake from my childhood. I hope someone likes it.
Zealous Soviet housewives have greatly simplified the cake. They replaced it with a simpler and fast option with cold chopped butter. In it, a layered structure is achieved due to a large number cakes. Also, custard is often replaced with condensed milk.
Soviet-style cakes taste just as good. The search for options to simplify and reduce the cost of the cake has given rise to a huge number of recipes that can be found on the Internet. What’s more, there are even no-bake versions of the Napoleon cake, so you can choose any of them to your taste.
A little about the history of the famous dessert
The origin of the name of this cake has already acquired a whole bunch of legends, and many associate it with Napoleon Bonaparte, in honor of the victory over which this dessert was baked. When serving, it was cut into triangles, which supposedly symbolized the cocked hat of soldiers. But it's not.
Moreover, a puff pastry cake with custard was invented several centuries before the birth of Napoleon himself. However, the French really came up with it. It was the French confectioner who first thought of wrapping butter in a layer of dough and rolling it out many times, getting a puff texture.
This confectioner went to improve his knowledge in Naples, where his recipe was stolen in a banal way. But the invention of the cake does not end there, because the first idea to smear puff pastry cakes with custard came to the mind of Neapolitan confectioners. So, the dessert was called Neapolitan. Under this name, it was prepared in many European countries, including Russia.
So what does Napoleon have to do with it?
For the ears of the inhabitants Russian Empire the names "Neapolitan" and "Napoleon" sounded about the same, so the triangular cake changed its name and became very popular. However, its popularity soon faded away, since cunning restaurateurs, serving an expensive dessert to tipsy merchants, shamelessly saved on food.
AT Soviet time this cake was the pinnacle of the confectionery art of many housewives. It was indeed a feat to bake it, especially given the food shortage, when it was very difficult to find high-quality butter. Maybe that's why the birthday cake from my childhood was so delicious.
Never replace butter with margarine!
Serving such a dish to the table has always met with a stir, and the guests meticulously counted the number of layers. The more there were and the thinner they were, the more compliments the hostess received.
Today we have the opportunity to bake home cake Napoleon from ready-made puff pastry. But I want to show you a quick way to prepare the dough. Try it and make sure that there will be no less layers in it than in the purchased one.
What you need for cakes:
Cooking:
- For the preparation of quick puff pastry, only chilled ingredients are used. Therefore, before starting cooking, place in freezer butter and water. Yes, and the flour does not hurt to hold in the freezer for half an hour.
2. First, sift the flour and grate the frozen butter. Pour a mixture of water and vinegar into the resulting mass.
Depending on the quality of the flour, the amount of liquid that the dough will take may be different. Therefore, do not pour out all the water at once.
According to the recipe, the liquid must be added to the flour mixture in portions, gently mixing the ingredients to obtain an elastic dough.
3. We roll the resulting dough into a bar, wrap it in cellophane and place it in the freezer for half an hour.
Cream preparation:
4. If all the products are cold for the test, then the opposite is true for the cream. Remove milk, eggs and butter from the refrigerator in advance and let them lie down at room temperature for several hours.
5. Preparation of the cream begins with mixing the ingredients. We put regular and vanilla sugar in a container, beat in the eggs. Beat everything well, adding flour. Now carefully introduce a glass of milk without stopping stirring with a whisk.
6. Grind the contents of the pan until smooth and heat over low heat. As it heats up, add the remaining milk and prepare the cream, gently stirring it until it thickens. In the cooled mass, we introduce whipped butter.
To prevent the cream from burning, you can put the pan not on fire, but on water bath. This is exactly what you should do if you are preparing the cream for the first time.
A water bath will allow you not to constantly watch the cream, but to knead the dough in parallel. This will also save time.
7. We take out the chilled dough and divide it into right amount parts. Their number can be either 6 or 8. It depends on the diameter of the future cake. At this stage, turn on the oven to heat up.
8. Roll each piece of dough into a thin layer and immediately cut it to size. To do this, you can use an ordinary plate.
9. Cakes are baked at a temperature of 200 degrees. within 5-10 minutes. It will not take too long to bake the cakes, because while one cake is baking, the next one can already be rolled out. We also bake the dough scraps after the cakes. They will be needed to make crumbs.
10. Lubricate the finished cakes with cream and form a cake. We cover the top and sides with the rest of the cream and sprinkle them with crumbs - it is in this form that we all know this famous dessert.
If desired, you can additionally sprinkle the cakes with nuts, pieces of fruit.
Alternatively, you can add mashed prunes, orange juice, cocoa or other flavoring additive to the custard, which will provide a pleasant nuance in the classic buttercream.
Classic Napoleon at home
Classic Napoleon still prepared from . It will have to be prepared by yourself. This option is not for lazy housewives, since puff pastry is quite capricious and will take time. Since after each rolling out the dough must be sent to the refrigerator.
To speed up the process, you can buy ready-made puff pastry and bake cakes from it. It will take much less time, and the result will be almost the same. I will make a reservation right away that the dough should be bought only from trusted manufacturers.
This video walks you through the steps of making a classic cake from scratch, just in case you decide to spend a whole day making a great dessert.
Quick no-bake cake
We will make this super fast cake from ready-made cookies. Let's just make the custard. Although, even it can be replaced with condensed milk. Instead of kneading dough and baking cakes, we bought half a kilo of puff pastry "ears". And now I'll show you how to make a cake out of them.
The popularity of no-bake cakes is undeniable, since such recipes guarantee success and do not require much time.
And although it won't real cake Napoleon, but certainly his close relative.
What you need: 
From these ingredients, 1 kg of cream is obtained. It is quite enough to assemble a quick, layer cake from 0.5 kg. puff "ears". And no one will forbid us to call him Napoleon.
Cooking:
- Preparation of the cream begins with mixing eggs, sugar and starch - mix all the ingredients until smooth.
2. At this time, milk must be poured into a saucepan and put on a small fire to warm it up.
3. Then, in small portions, pour hot milk into the egg-sugar-starch mixture. Gently mix the future cream so that lumps do not form. It is necessary to stir the resulting mixture until the sugar is completely dissolved.
4. After that, pour the semi-finished product back into the saucepan and put on fire. Stir the mixture constantly.
To prevent the cream from burning, the fire should first be medium, and then the smallest.
5. As it heats up, it begins to thicken. Look at the photo for the result. This is how thick cream should be brewed.
6. After removing the cream from the heat, you need to cool it a little and add softened butter - mix the mixture with a mixer until smooth.
7. Whip 200 grams of cream in a separate container until a stable foam is obtained. Next, the brewed cream and cream must be combined. Mix them together and get the custard Plombir
8. The cream keeps its shape perfectly and has a smooth, uniform structure, and tastes like creamy ice cream. Hence the name Plombir.
9. To assemble the housewife's cake, special culinary talents are not required - just put the cookies on a plate, smearing each layer with a portion of the cream.
10. Do not forget about the design, so we lubricate the rest of the side cream and upper part cake and sprinkle with crumbs.
There is one nuance in the preparation of this dessert: classic version the manufacture of Napoleon involves the combination of unsweetened cakes and a fairly sweet cream. In our quick recipe, the ears themselves are sweet, so the amount of sugar in the cream is less than in the classic recipe. Otherwise, the cake will be too sugary.
11. It will take no more than an hour to prepare such a cake, while most of This time will be spent preparing the custard. We leave the finished cake for impregnation for at least 3-4 hours, after which you can start tasting.
In fact, the resulting dessert only remotely resembles the classic Napoleon.
Such a cake is a great option for those who do not want to mess around with the oven and baking cakes. This is especially true in hot weather.
The same French cake Mille Feuille or "1000 layers"
If you want to try the very dessert that became the prototype of the well-known puff pastry Napoleon cake, follow the instructions from this video. It seems to be both a classic dough and a creamy cream, but the result is still noticeably different. It is this cake that is prepared in all pastry shops in France.
After such a solemn dessert, I have nothing more to say about Napoleon cakes. If you have any questions, ask them in the comments below the article.
Thanks to everyone who cooked with me today!
The well-known and beloved Napoleon cake by far not everyone knows how to bake themselves. Some are afraid to mess with a difficult dessert, and in vain, because there is nothing difficult in preparing this wonderful cake, the main thing is to follow the recipe exactly and not be nervous.
Homemade cake Napoleon with custard
Notes:
Butter for making dough should be well chilled, and for cream - at room temperature.
More sugar can be added to the cream, especially if you prefer very sweet desserts.
Wheat flour for cream can be replaced with a little more starch, corn or potato.
Required Ingredients:
- fresh egg - 1 pc.,
- cold water - 250 ml,
- salt - a pinch
- butter - 250 grams,
- wheat flour - 700 grams.
- milk - 1 liter,
- fresh eggs - 6 pcs.,
- vanillin - a pinch,
- granulated sugar - 250 grams,
- butter - 200 grams,
- wheat flour - 120 grams.
Description of the cooking process:
Sift the flour into a large bowl and add the diced butter to it.
Using a sharp knife, chop the combined ingredients into a homogeneous crumb.
Add to cold water a raw egg and a pinch of salt, and then diligently beat everything with a fork into a homogeneous mass.
Pour the resulting mixture into the flour crumbs and quickly knead the dough, and it is better to do this not with a spoon, but with your hands.
Finish kneading the dough on a floured table. The finished dough should come together in one lump and absolutely not stick to your hands. Wrap it in cling film and place it in the refrigerator for a while.
For the cream, combine and beat eggs and granulated sugar into a fluffy mass.
Heat the milk on the stove in a large saucepan. Pour about 1 cup of it into the eggs, and then add vanillin and flour in several stages, working intensively all this time with a whisk.
The egg mass is very carefully introduced into the hot milk and, stirring constantly, continue to cook over low heat for about 20 minutes after boiling. The cream should become so thick that the spoon leaves a mark on its surface. Once this happens, put the custard in a cool place to cool completely.
In the meantime, divide the chilled dough into 8-9 parts, and roll each of them alternately into a thin cake and prick with a fork. You can do this both on a baking sheet and on parchment paper - depending on what shape the cake you have in mind. It is important that while one piece of dough is rolled out, the rest are in the refrigerator.
Bake the cakes in an oven preheated to 180 degrees, which will take about 10 minutes for each cake.
Allow the finished cakes to cool, and while this is happening, beat the cold custard with soft butter into a homogeneous lush mass. In principle, if you like lighter desserts, then you can not add oil to the cream at all.
Put the first cake on a dish and very carefully coat it with cream.
Carefully place the second cake on top and continue. required number once.
Trim each of the cakes a little so that their shape is perfect, and use the resulting crumbs as a powder for the top of the cake.
You can cut the Napoleon cake and enjoy it no earlier than 6 hours after assembly, otherwise the cakes will not have time to soak properly. However, for the sake of such a perfect taste, you can suffer a little, because then the pleasure will be unforgettable.
Another Napoleon Cake Recipe
Ekaterina Marutova's recipe
I want to immediately note that the size of the cake was quite impressive, so if you do not need such a large cake, you can reduce the number of ingredients in the recipe for this homemade Napoleon cake by at least 2 times. The cake in the photo turned out to be the size of a large square baking sheet from the oven.
Would need:
For test:
- flour - about 1 kg - from the refrigerator.
- margarine - 4 packs (200 gr each) - must lie in the freezer before cooking.
- eggs - 2 pcs. also chilled in the refrigerator.
- salt -1 tsp
- vinegar - 2 tbsp. l.
- cold water - approximately 400 ml (I will write why approximately, in the preparation itself).
Custard for Napoleon cake:
- milk - 4 cups.
- sugar - 1.5 cups.
- eggs - 4 pcs.
- flour - 4 tbsp. l.
- butter - 300 g.
- vanillin - 1 pack.
- powdered sugar - 2 tbsp. l.
How to make a Napoleon cake with custard
Let's make the dough first.
Sift about half of the flour on the table, and three whole margarine on a coarse grater (which should lie before use in the freezer). When three margarine, at the same time it must be sprinkled with flour. Having rubbed all the margarine, add the rest of the flour and mix quickly.
We mix eggs, vinegar and salt in a deep bowl or a large measuring cup (with milliliter marks) and add water so that the entire volume is 500 ml. That is why the Napoleon cake recipe itself, which I gave above, indicates the approximate amount of water. We do everything quickly.
Pour this mass into the margarine-flour mixture and try to knead the dough as quickly as possible. We divide the finished dough into 4 equal parts, put each in a separate bag and place in the refrigerator for 2-3 hours.
While our dough is in the refrigerator - cook custard with milk and butter to soak the Napoleon cake.
Pour the milk into a deep saucepan, bring to a boil, adding sugar.
Separately, you need to combine the eggs with flour and gradually add half of the hot milk with sugar there, mix until smooth.
Then quickly pour the remaining milk with sugar into the mass.
Mixing well, you need to bring the custard in milk to a boil and immediately turn it off. DO NOT boil!
The custard base for the cream is ready, it must be cooled before being combined with butter. Separately, you need to beat the softened butter, gradually add the cooled custard and vanillin to it.
When the time for the dough to stay in the refrigerator is up, take out one part, roll it out (sprinkling the table with flour) 4 mm thick.
We spread the homemade dough (very similar to puff pastry) on a baking sheet (which needs to be moistened a little from the edges), press the edges a little and make punctures with a fork in several places over the entire surface of the cake. This is necessary so that the cake does not swell.
We send the baking sheet to the oven, heated to 200 degrees. The beautiful ruddy color that you see will hint to you that the cake is ready. We take out the finished cake for the Napoleon cake, put it on a wooden board.
The rest of the cakes are baked in the same way.
When all the cake layers for the Napoleon cake are ready, you can collect our cake: if you baked a small cake for only 2 cake layers, then you need to cut each cake in half. If the cakes are not quite even, they need to be shaped by cutting them with a sharp knife. Trimmings will come in handy for sprinkling the cake.
We spread the first cake on a board or on a baking sheet and pour over the custard, evenly distributing it over the entire surface. We lay the second cake, press lightly and again coat with cream. So we do with all the cakes.
When the assembly is completed, we also carefully cover the top and sides with the remaining custard, grind the trimmings from the cakes in a mortar or with a blender and sprinkle the whole cake with crumbs.
Sprinkle with powdered sugar on top and decorate as desired. It is advisable to let the cake soak for several hours in the refrigerator.
We cut a delicious homemade Napoleon cake with custard into portioned pieces, put the kettle on and serve our sweet dessert to the table.
The most delicious cake Napoleon with custard
(old proven recipe)
Napoleon's homemade cake is perhaps the most delicious for me. The recipe for this Napoleon cake with custard, which was inherited from my grandmother, was sent to us by Olga Tulupova (unfortunately, no photo). But when I began to prepare it for release, it turned out that this old Napoleon cake recipe was known to me, for many years I have been baking it at home on major holidays.
Anyuta.
On the Internet, I met a myriad of recipes for the deservedly beloved Napoleon. I made it often, but the result somehow did not please. And there was a reason for that. In our family "lives" the recipe of the most delicious cake Napoleon, who is already over 60 years old. The recipe came from Grandma Anya. Due to numerous moves, the recipe was safely lost in the bowels of numerous things. Grandma is already 87 years old and she does not remember the recipe exactly. But then I accidentally found it - there was no limit to joy. As a child, it seemed fabulously tasty to me. And even now my opinion has not changed.
Baking a delicious Napoleon cake is just an amazing idea. Everyone will appreciate your hard work. If you have no idea about this cake yet, then after reading this article, everything will change. With the help of the recipes below, you will understand not only how it looks, but also how it can be prepared.
Recipes for this dessert have been passed down from generation to generation for many years. There are a lot of options for creating this pastry. I suggest you consider the most interesting and delicious options for his recipes. Be sure to try! I'm sure you'll like it. You will bake it more than once! Cook with love!
Menu:
1.
Thanks to this classic recipe, you can easily make a Napoleon cake. It will turn out amazingly delicious. Try it yourself!
Ingredients:
For test:
- Flour - 450 g
- Butter 82.5% - 250 g
- Chicken egg - 1 pc.
- Ice water - 150 ml
- Vinegar 6% (wine vinegar) - 1 tbsp. l
- Salt - 1 tsp
For cream:
- Milk - 1 l
- Chicken egg - 4 pcs.
- Sugar - 250 g
- Corn starch - 60 g
- Butter - 100 g
- Vanilla sugar - 10 g
Cooking:
Butter and a glass of water must first be placed in the freezer for about 30 minutes.
1. Sift the flour into a deep container, grate the frozen butter on a coarse grater. Then, with quick movements of the hands, grind the butter with flour. Do this for 2 - 3 minutes.
2. Mix ice water with egg, salt, vinegar.
Vinegar can be used any, but not more than 6%.
3. Send the resulting mixture to the pounded flour with butter. Roll the resulting dough into a ball.
The dough does not need to be kneaded for a long time until smooth. It can be with small pieces of frozen butter.
4. Share ready dough for 13 - 15 parts (for a cake with a diameter of 19 cm) or for 12 - 13 parts (for a cake with a diameter of 22 cm). Sprinkle the dishes lightly with flour, put the dough into it, divided into parts. Place in the refrigerator for 3-4 hours or in the freezer for 1 hour.
5. In the meantime, prepare the custard for the cake. To do this, pour milk into a saucepan. Bring it to a boil over medium heat, then remove from heat.
6. In a separate deep bowl, mix eggs with sugar, starch, vanilla.
7. Add milk in a small stream to the egg mixture. Mix well.
It is necessary to pour milk at the same time and mix everything until smooth.
8. Send the resulting mixture to the pan, put on fire. Bring the cream to a boil until large bubbles form.
10. Cover the cooked custard with cling film, touching its surface. Cool, refrigerate for 2-3 hours.
11. Chilled dough must be rolled out.
If the dough was in the freezer, move it to refrigerator compartment. Remove the dough ball from the refrigerator each time before rolling out. Do not take out all the dough at once, so that it does not melt.
12. To roll out the dough into a cake right size, you can use a silicone mat with markings of circles of different diameters or draw a circle on parchment yourself. Then place the side with the pencil to the bottom so that the dough does not stain.
13. Roll out a thin cake a little larger than the required diameter. Continually dust the rolling pin with flour.
You need to roll out the cakes a little more than the desired size, as the dough will decrease slightly during baking, and the excess dough will come in handy later for sprinkling the finished cake.
14. Pierce the rolled dough with a fork.
Punctures with a fork are necessary so that the cake does not rise much during baking.
15. Preheat the oven to 200 degrees. Bake the cakes for 5-7 minutes on a silicone mat or baking sheet covered with parchment.
To significantly reduce the baking time, you can place two cakes on a baking sheet.
16. Cut off the finished hot cakes immediately with a knife, otherwise they will crumble a lot later.
You can cut the cake with a saucer, cutting the dough along its contour. You can also use the lid, scroll it clockwise and counterclockwise by half a turn.
17. Put the cut cake on the wire rack, cool it.
18. Perform all of the above steps with each cake.
19. Put 1-2 tablespoons of cream on the dish so that the bottom cake layer does not slip. Put one prepared cake. Lubricate it with plenty of cream.
20. Put the next cakes, brushing well between them with custard.
21. Press down the cakes collected in the cake with your hand or press with a small load, put in the refrigerator for 30 minutes.
22. Grease the top and side of the cake with cream. Place in the fridge for another 30 minutes to firm up the cream a little.
23. Grind the dough scraps with a blender. Sprinkle them all over the cake. Put it in the refrigerator so that it is well soaked. You can leave it there overnight or at least for a couple of hours.
Baking can be decorated with berries if desired. It turns out great in taste and beautiful in appearance. Try it for sure. You and your family will love it!
Bon appetit, stay positive!
2.
The simplest recipe delicious treats. This recipe has been around for a long time. The taste of the cake is amazing.
Ingredients:
For test:
- Flour - 300 g
- Chilled butter - 250 g
- Cold water - 100 ml
For cream:
- Milk - 1 l
- Chicken egg - 2 pcs.
- Sugar - 1 cup
- Flour - 2 tbsp. heaped spoons
- Vanillin - 1 sachet
Cooking:
Start by making the custard. Because it takes time to cool down.
1. Pour half a liter of milk into a saucepan, put it on fire to heat up.
2. At this time, beat the remaining milk with sugar, eggs, flour and vanilla in a bowl. You should get a homogeneous mass.
3. As soon as the milk begins to boil, pour the whipped mixture into it in a thin stream. Constantly stirring. Reduce fire to medium.
4. Without ceasing to stir, especially along the bottom, cook the cream until boiling. Once it boils, cook for another 1-2 minutes until it begins to thicken.
5. Remove the finished cream from the heat, let it cool well.
6. At this time, you can start cooking the cakes. Grate the butter on a fine grater, grind into crumbs with flour. Pour over here cold water, knead the dough. Wrap it in foil or put it in a plastic bag. Send to the refrigerator for 20 - 30 minutes.
7. Form the dough into a sausage shape. Divide into 8 equal parts.
8. Turn on the oven to warm up to 200 degrees.
9. Roll out each piece of dough alternately into a thin cake. At the same time, dust with flour. Bake for about 5 - 6 minutes.
In order for the edges to be even, the cakes must be cut with a sharp knife. Use a lid or plate for the mold.
10. Put the finished cakes in a pile on a plate, lubricating each with cream. They also grease the sides of the cake and the top.
11. Turn the scraps from the cakes into large crumbs. Sprinkle it all over the cake. Place the treat in the refrigerator overnight. During this time, he will be able to soak well, brew.
Serve pastries on the table, each in portions. In addition, put hot coffee, aromatic tea or juice.
Happy tea drinking!
3.
The cake is very tasty. With the addition of a small amount of honey to it, it becomes fragrant. With a dark copper tint. Every bite just melts in your mouth.
Ingredients:
Dough:
- Flour - 4.5 cups
- Sugar - 1 cup
- Chicken egg - 4 pcs.
- Butter - 150 g
- Honey - 4 tbsp
- Soda - 1.5 tsp
- Vinegar - for extinguishing soda
Cream:
- Sour cream 20% - 1 liter
- Powdered sugar - 1.5 cups
- Lemon - 1 pc.
- Vanillin - to taste
Cooking:
1. Put sugar, butter and honey in a saucepan. Melt the products in a water bath, mixing into a homogeneous mass.
2. Cool a little, beat in the eggs. Stir quickly so that they do not have time to curl from the temperature of the mass. It turns out a beautiful golden mixture.
3. Add soda, flour. Knead soft dough. First with a spoon, then continue with your hands. It should be soft and elastic. Easy to get off hands.
4. Divide the whole lump of dough with a sharp knife into 10 equal parts. Put them in the refrigerator, wrapping each in cling film.
5. While the dough is cooling, prepare the cream. Whip sour cream, powdered sugar and vanilla.
6. Rinse the lemon well. Remove bones from it. Grind the fruit with the peel in a blender. Add to cream. Beat the mass again.
7. Take out the koloboks of dough one by one. Roll each into a thin cake, piercing with a fork in several places.
In order not to shift it later from the table to a baking sheet, you can roll it immediately on parchment. This makes it much easier to transfer it to the baking sheet.
8. Preheat the oven to 200 degrees. Bake the cakes alternately for about 4-5 minutes. Cakes should be covered with an even blush.
In order to give them a shape, when ready, cut them with a knife.
9. Put the cakes on a plate, in a pile. Smearing each with cream. Completely sprinkle with broken crumbs from scraps.
10. Leave the cake in the refrigerator for at least one night. He must be well fed.
Ready-made pastries to serve on the table. It is suitable for both home tea drinking and festive tea parties.
Bon appetit, good mood to you!
4.
This recipe can be attributed to diet. Since it differs from the classic one in that it contains cottage cheese. There is no butter in the custard. But it doesn't make the taste worse. Try it and see for yourself.
Ingredients:
Cakes:
- Curd - 400 g
- Flour - 400 g
- Salt - 1 pinch
- Baking powder - 1 tsp
- Egg - 2 pcs.
- Sugar - 1 cup
- Butter - 100 g
Cream:
- Milk - 1 l
- Flour - 50 g
- Sugar - 1 cup
- Vanillin - 1 tsp (extact)
- Eggs - 4 pcs.
Cooking:
1. Put cottage cheese and soft butter in a bowl. Rub them together.
2. Break the eggs, mix well.
3. Pour out the right amount of sugar, salt, baking powder and flour. Be sure to sift the flour.
4. Mix everything into a homogeneous mass. You should get a soft and elastic dough. Wrap it in cling film and refrigerate for 20-30 minutes.
5. In a saucepan, combine eggs, sugar and vanilla, and shake using a metal whisk.
6. Gradually pour in the milk, in a thin stream. Bring the cream to a boil on the stove. Stir constantly. The mass should thicken. Then let it cool down well.
7. Divide the dough into 8 - 10 identical parts. Roll them into cakes. When doing this, attach a plate or lid. Trim the edges to make the cake even.
8. Turn on the oven at 200 degrees. Bake the cakes for about 5 minutes each. Grind two cakes into crumbs. You can use a blender for convenience.
9. Lubricate each cake with cream. As well as the sides and top. Sprinkle the cake with crumbs.
10. Put the pastries in the refrigerator for at least 8 to 9 hours.
Serve with freshly brewed aromatic tea or coffee.
Bon appetit, warm and pleasant words to you!
5.
This is an easy way to prepare such a well-known delicacy. Baking it in a frying pan is very fast and convenient. The crusts are crispy and delicious. They just melt in your mouth.
Ingredients:
For cakes:
- Milk margarine - 250 g
- Wheat flour - 400 - 450 g
- Baking powder for dough - 10g
- Cold water - 100 ml
For cream:
- Milk 3.2% - 900 ml
- Sour cream 15 - 25% - 1 - 2 tablespoons
- Egg yolk - 2 pcs.
- Sugar - 150 - 200 g or condensed milk 1 can
- Vanillin - 5 g (1 sachet)
- Flour - 2 tbsp. heaped spoons
Cooking:
1. Mash warm and soft margarine with a fork in a bowl. Pour flour and baking powder into it. Mix everything, add water. Knead the dough.
2. Wrap the pack with a film or bag, put in the refrigerator for 30 - 40 minutes.
3. Get the dough after the time has elapsed. Divide it into 10 - 12 identical parts. Roll out thin cakes.
4. Place a flat-bottomed pan on the stove. Preferably non-stick. It's good to warm it up.
5. Bake the cakes one by one. Each will take about a minute. Stack them up.
6. Pour cold milk into a saucepan. Pour flour into it. Stir the whisks, without the formation of lumps.
7. Put the pan on maximum heat. Add vanilla and sugar to it. Constantly stir in a circular motion along the bottom. About 4 - 5 minutes.
8. After waiting for the boil - add the egg yolks. Quickly begin to mix them, with a duration of about 5 minutes.
9. Bring the mixture to a thick state. Remove it from the fire. Leave to cool indoors for 1 hour. Put sour cream into cold cream, mix.
10. Lubricate each cake generously with cream. At the same time, apply it on the sides and top.
11. Leave one cake for crumbs. It can be made with a blender or broken by hand.
12. Sprinkle the entire cake, on all sides. Put in the refrigerator for several hours.
Bon appetit, sunny and warm day to you!
6. Video - Napoleon cake recipe with custard
Having prepared such a cake for a feast once, you will not want to change your choice in the future. It is very tasty and tender. Dissolves in the mouth in an instant. This option can be safely put on festive table. It is beautiful in its own way, without special decoration. And the custard complements its taste.
A detailed procedure is presented in the video - material, just below. And I wish you good luck!
Each recipe is detailed. Now you will definitely cope with this cooking at home. Your baked goods will be tender and delicious! Please yourself and your loved ones!
The traditional version of the test for "Napoleon" is puff. You can cook it at home or buy it in the supermarket. The first option is tastier, the second is faster. You choose. In addition, some housewives also cook sand cakes - in my opinion, such a cake is as far from Bonaparte as I am far from genetic engineering or the hadron collider, however, it would be simply dishonest not to mention this moment.
The classic version of puff pastry is a rather time-consuming pleasure. An elastic dough is kneaded from flour, salt, oil and water, rolled into a rectangle, which is liberally smeared with butter. The dough is wrapped in an envelope and sent to the refrigerator, after which it is rolled out again, greased with a large amount of oil, wrapped in an envelope, cooled, rolled out, greased - and so on, until there is oil and strength. They say professional chefs can make 500 layers of puff pastry!
The average hostess is not ready for such feats, I think. And it will take a lot of time, so recipes were invented that do not require special skills.
So, I offer you a choice of several test options for the classic Napoleon recipe.
Cooking
Pour the flour into a bowl, rub half the butter, mix.
Pour water and vinegar into the recess, salt and knead the dough on the table - it should become elastic and elastic.
Knead well and for a long time - this is a guarantee that the dough will not tear when rolling.
So, roll it into a rectangle, in the center lay out the second pack of butter, cut in half lengthwise (to make it thinner). We close the butter with dough (first from above and below, then on the sides), fasten the edges well (this is important!) And quickly roll out the resulting “pie” until it is about three times larger. Fold in thirds, roll out again and put in the fridge. We do our own thing for half an hour or an hour, then we pay 10 minutes of attention to the dough - we take it out of the refrigerator, roll it out, fold it, roll it out, fold it and hide it again. You need to do this 3-4 times - in the end you will get a piece of dough, which after baking will turn into a fragrant, creamy, layered, crumbly cake.
With a sharp knife, divide the dough in half, cut off the round edges from the other three sides of the layer (literally half a centimeter - after baking, they can be used to sprinkle the cake, so send the trimmings to the oven along with the cakes), roll out additionally in the shape of a baking sheet, prick a little with a fork (or a lot: the more holes, the flatter, smoother the cake) and bake for 15-20 minutes at a temperature of 220 degrees. Each sheet (layer, cake) is baked separately! It may take even less time if you roll out the dough very thinly, so be careful not to overdo it!
Beer dough
Beer dough is the so-called false puff pastry, similar in technology to chopped. Cakes on such a test are especially layered, bubbly, light. During baking, the smell of beer and alcohol “leave”, only crunch and tenderness remain.
Ingredients:
4 cups flour;
1/2 tsp soda;
1/2 tsp salt;
2/3 cup light beer;
250 g cold butter.
Cooking
Mix flour with soda and salt, grate ice cream butter into a dry mass, mix. Adding beer, quickly knead the dough that is elastic and does not stick to your hands.
Divide it into 8 parts, roll each into a ball, wrap in cling film and hide in the refrigerator. After half an hour, take out one at a time, roll it into layers (I prefer rectangular, round ones are easier), bake in an oven preheated to 200 degrees for about 5-7 minutes each.
My signature dough for "Napoleon"
The finished dough according to this recipe turns out to be incredibly tender and fragile - and so much so that the cake is smeared with cream immediately before serving. On the table are light crispy cakes that melt in your mouth like a cloud.
Yes, do not try to cut off the baked dough layers - they are so fragile that you will only crumble, turning everything into indistinct crumbs and scraps.
Ingredients:
200 g cold butter
180 ml water
1 st. l. vinegar 9%
1 egg
13 art. l. with a "slide" of flour
Cooking:
Break the egg into a glass, add water, vinegar and shake everything well with a fork.
Pour flour into a deep bowl, rub ice cream butter, mix and pour in the liquid component. Quickly knead a fairly elastic dough that does not stick to your hands - if necessary, add a little flour.
Next - the most interesting: the dough should be beaten off. To do this, we raise the finished lump with both hands to the level of the head (or even higher) and throw it on the table with force. We collect the resulting cake into a lump and throw it again - and so at least 15 times. This procedure will make the dough smooth, pleasant and very pliable.
We divide into 8-9 parts and roll each into the thinnest possible rectangle. We immediately cut off the excess, striving to ensure that all the cakes are approximately the same size. We shift to a baking sheet, prick with a fork and bake at a temperature of 200 degrees until moderately golden color(7-10 minutes, but the time is relative and may be different for you).
Honey "Napoleon"
Of course, this is not a classic at all, however, the cake according to this recipe comes out tender and pleasant, so it’s definitely worth trying at least once. Pay attention to the fact that the cakes are very sweet - keep this in mind when you select and prepare the cream. Sour cream and cream go very well with this dough.By the way, the recipe is very convenient because the cakes can be stored for quite a long time - it’s a good idea to bake several portions of the dough in advance, and then be glad that you always have a “duty” version of the cake at hand.
Ingredients:
1 cup of sugar;
4 eggs;
1 st. l. soda;
1 glass of honey;
5 cups flour.
Cooking:
Mix eggs, honey, sugar and soda, add flour and knead a thick dough. Now - the most interesting: having hidden it in a plastic bag, we leave it for two days (or more) at room temperature. After that, we divide it into equal parts (there is a lot of dough - if you make thin cakes, you will get at least 10 layers), roll it out and send it to the oven for 7-8 minutes (watch the dough - it should only lightly brown) at a temperature of 180 degrees.
Cakes for "Napoleon" on curd dough
Soft, tender cakes with light layering. Suitable for lovers of moist cakes with custard. Keep in mind that you get a lot of cakes, and they require a sufficient amount of lubrication, so cook the cream from about 1 liter of milk - you won’t lose.
Ingredients:
500 g of cottage cheese;
400 g of sugar;
6 eggs;
700 g flour;
1/3 tsp salt;
1/3 tsp soda;
1/2 tsp lemon juice.
Cooking:
Beat eggs well with sugar, add salt, soda, lemon juice, stir in the curd. Add flour, knead elastic dough. We divide it into 15 parts, hide in the refrigerator. After half an hour, we take out one at a time and roll it into cakes. We bake at a temperature of 200 degrees for about 7-8 minutes.
I recommend cutting hot cakes to get an even, beautiful cake.
Cream for cake "Napoleon"
So, with the test, they seem to have clarified, your task is to decide and bake. This is a laborious process: if I bake Napoleon, I usually make double the norm of dough, after which my hands hurt from the rolling pin. However, the result is always worth the effort!After the cakes are ready, cook or whip the cream. It is believed that the classic this case- butter cream, but I prefer custard. Choose for yourself, focusing on your taste and preferences of your family.
Custard (milk)
There are a great many recipes for custard and, probably, every housewife prepares it in her own way. This diversity hides the great generosity of cooking as an art - you can, without repeating yourself, cook more and more cakes and creams, fantasize and come up with something of your own, unusual and the best.
I offer my version of custard - found after hundreds of experiments, trial and error. It is delicious, soft and light.
Ingredients:
1 liter of milk;
4 eggs;
1 st. Sahara;
3 art. l. flour;
200 g butter.
Cooking:
Mix sugar with flour, add eggs, grind into a homogeneous mass.
Pour hot milk in a thin stream, stir well, and then put on a minimum heat and cook until puffing, without ceasing to stir the cream with a spoon.
After cooling, add milk to the softened butter in very small portions (literally on a spoon), rub with a spoon until completely smooth or beat until smooth.
Butter cream
The most intense option. Heavy, high-calorie, solid, but, the right word, what a delicious "Napoleon" comes out with this cream! Real!
Ingredients:
250 g high quality butter;
3 eggs;
1 cup of sugar.
Cooking:
Stir the eggs with sugar and, placing the bowl over a saucepan of boiling water, beat until elastic splendor. The cream will look more like a viscous elastic mass than foam, however, it will clearly increase in volume.
Beat room temperature butter until smooth, gradually add the cooled egg mass, without stopping the mixer. The result is a shiny, beautiful cream that can be flavored with alcohol (literally 1-1.5 tablespoons), citrus essence, vanilla.
Custard with cottage cheese notes
Light cream with a soft curd aftertaste. Ideal if you don’t like the “emptiness” of custard, but the heaviness of cream is too much for you.
Ingredients:
0.5-0.6 l of milk;
4 egg yolks;
3 art. l. flour or corn (potato) starch;
1/2 cup sugar;
300 g mascarpone or any other cream cheese.
Cooking:
Mix the sugar with the yolks and grind until smooth.
Add flour, mix, slowly pour in the milk, mix again and put the saucepan on a minimum fire - stirring constantly, cook until thick and start to "puff". When the mixture has cooled, add cream cheese and beat until smooth.
Cream on white chocolate
What to say? Cream is the richest! For my taste, he is heavy and somewhat intrusive, however, I cannot but admit that in the company of puff pastry he is perfect.
Ingredients:
250 ml of milk;
150 g of sugar;
2.5 st. l. flour;
200 g of white chocolate;
100 g butter.
Cooking:
Mix sugar with flour, pour in milk and bring to a boil over low heat, stirring constantly.
Remove the cream from the heat and immediately put the chocolate broken into pieces into it. Stir until the chocolate has completely melted and, covered with cling film, leave to cool completely.
Put butter at room temperature into the cream and beat with a mixer until fluffy.
The simplest cream on cream
The simplest cream that is easy to prepare and delicious to eat. Pitfall - in order for the cream to whip, it must be thick enough, good quality and chilled. It is better to replace sugar with powdered sugar, it stabilizes the cream better. As a flavor, you can add vanilla, citrus essence, a couple of drops of rum, cognac or orange liqueur.
Ingredients:
0.5 l of heavy cream;
1 glass of powdered sugar.
Whip cream until fluffy. About halfway through the process, add a little bit of powdered sugar. The cream should be voluminous and stable.
Options are possible!
A little lower I will tell you why the Napoleon was named after the great commander. Looking ahead, I can only say that Bonaparte's personal chef believed that the sides of the legendary cake should be open - and I, contrary to Henri Lagoupier's theory, argue that Napoleon can be ennobled by hiding the uneven edges of the cakes under a layer of cream. We cover the freshly baked layers of dough with a mold (large plate) and cut, giving the desired shape. Do not give trimmings to anyone, drive away people with a large towel - it is these crumbs-pieces that need to be dried, crushed with a rolling pin, and then used as a sprinkle on the cake.
Layers for "Napoleon"
However, this is far from the only way to slightly embellish the classic look and taste of Napoleon. Most delicious option- berry layer. Between two layers of cream or even instead of cream, apply a little currant puree, grated blueberries with sugar, strawberry jam, cranberry jam, lemon curd. The sour berry is most suitable - it skillfully neutralizes the sugar of the cream, turning the cake into the perfect composition of crunchiness, sweetness and sourness.
Very interesting "Napoleon" looks with a layer of fruits with a rich taste. Try adding feijoa puree in the fall, experiment with kiwifruit in the winter. In spring, you can boil apple cubes a little and mix them with caramel sauce, and in summer you should definitely chop apricots and add them to the cake in the form of puree or jelly.
By the way, if there is a desire to “play” and experiment, instead of a berry layer, you can lay out a layer of jelly - it must be prepared in advance and poured into a mold whose diameter repeats the diameter of the cake. Looks fresh and very bright!
Additional accents
nuts perfectly complement delicate taste"Napoleon" - believe me, a handful of roasted hazelnuts, some almond petals, a little crushed walnuts - and the cake is transformed.
Chocolate, for my personal taste, does not fit into Napoleon, however, many people add it to both cream and dough, and sprinkle it on top in the form of crumbs. If it does so great amount people, so it's delicious?
Another option to diversify your usual cake recipe is smear the cakes with two different creams (cream mix). By alternating the custard and cream layers, you get an incredibly rich taste.
Mac in "Napoleon" looks unexpected, but very nice. If you first dry the grains a little in a dry frying pan, they will happily crunch on your teeth, leaving an elusive flavor of nuts. If you boil the poppy seeds with milk and sugar, and then chop them with a blender, you get an excellent additive to the cream, which will turn it into an excellent filling for a homemade cake.
Meringue - another way to decorate "Napoleon", giving it unusual shades. Crispy, tender, light meringue will make the puff pastry cake more interesting, unusual and tasty. If you don’t want to waste time making meringues at home, you can use store-bought ones.
A separate large block can be distinguished unsweetened "Napoleons"- there are many options for snack cakes based on puff pastry, but this is such an array of information, ideas and recipes that I propose to talk about it some other time.
How "Napoleon" became a cake
There is no greater pleasure for me than to light a candle, to take interesting book, brew fragrant tea, cut off a small piece of puff cake with an elegant dessert fork and put it in your mouth. Close your eyes with pleasure, leave the dough and cream to melt on your tongue... Take a sip of tea, slowly read a page of a fresh novel about the important and necessary, and then again - a small piece of joy, an explosion of taste, a fountain of sweetness.
There is no greater pleasure! Silence, rain is pounding outside, the house is cozy and warm. There is still almost a whole Napoleon on the dish, next to it is a huge teapot with tea. Probably, many years ago, the great Emperor was almost as good - he was sitting in his palace, in the fireplace the fire was licking the heels of the firewood, and the air smelled of calm, and unhurried conversations were held. Napoleon leaned over to one of the maids of honor of his wife, whispering something to her - she blushed, embarrassed, smiled coquettishly. However, this is where Napoleon's pleasure, unlike mine, ends - the doors of the drawing room of the hall opened, and an angry Josephine appeared on the threshold, not without reason. I had to answer - without justifying myself at all (the best battle tactic is an attack!), The emperor said the first thing that came to his mind: “Honey, I came up with an absolutely wonderful cake! Knowing how much you love sweets, I didn’t want to forget the idea, and therefore I secretly shared it with a person you can trust!”. It was impossible to just fall behind the jealous wife - therefore, I had to describe a hastily concocted fantasy, which the retinue immediately picked up, wrote down, and the court cook realized. This is how the Napoleon cake was born.
However, maybe real story his appearance is not like that at all. It is said that the dessert was invented by Russian confectioners in 1912 on the occasion of the celebration of the centenary of the victory over Bonaparte. Either jokingly or seriously, the chefs decided to cook triangular-shaped cakes - allegedly symbolizing the emperor's famous headdress. Unfortunately, it is impossible to prove this version, because Russia does not have a patent for the Napoleon recipe, however, the theory exists, and it is ridiculous to simply deny its existence.
However, if you really want to, you can try to convince the world that the name of the Napoleon cake was given by a completely different story. They say that during the war with Austria there was a crisis when Bonaparte's troops retreated, being in the area of the small Italian town of Marengo. The emperor was angry and annoyed and did not hold back, taking out his emotions on those around him. A favorite cook fell under a hot hand - he cooked a chicken that Napoleon could not stand, although there simply was nothing else in the district ... The next day brought unexpected surprises - sudden reinforcements arrived in the person of Marshal Desaix and his troops, the course of the battle changed dramatically, and Bonaparte returned to France as a winner.
At Christmas, the emperor called his devoted cook: “Today I will have dinner with a lady. I want you to cook up that delicious Marengo chicken and something amazing for dessert - Joséphine de Beauharnais loves sweet things." Lagouppierre smiled, accepting the general's devious apology, and went into the kitchen.
The table was served with a magnificent chicken in green sauce, gourmet appetizers and salads, and for dessert they brought out a cake with many layers. Thin cakes were carelessly smeared with cream so that the sides of the cake remained uncovered. Frowning, Napoleon demanded an explanation. Lagoupier was ready:
- History is cyclical. These layers symbolize that events change each other, but the spiral of life sooner or later returns to the previous coil. I did not cover my sides with cream to remember this simple truth.
Are you talking about Marengo? the emperor asked.
Henri Lagoupier nodded his head, and the cake has since entered the world of culinary art as "Napoleon".
However, French cuisine has undoubtedly “its own” recipe for such pastries, the origin of which should not be disputed, citing this or that story as proof. The famous millefeuille (the name translates as “thousand petals”) is the closest relative of Napoleon. Puff pastry, custard - don't you think that there are similarities?
Well, enough history, you won't be fed up with it. Let's better choose which option you will cook for the next holiday, buy food and run to the kitchen - create! Sweet experiments, delicious creams and layered cakes!
