Napoleon cake made from ready-made puff pastry with custard

How to make Napoleon from ready-made puff pastry?

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

1. The puff pastry is thawed and rolled out on a greased surface using an oiled rolling pin.
2. From the rolled out base, cut out pieces of the desired shape and size and bake until lightly browned.
3. After cooling, coat the cakes with cream and leave for several hours to soak.
4. The finished napoleon from purchased puff pastry is sprinkled with crumbs. To prepare them, use the scraps remaining after making the cakes. They are baked independently and ground in a blender.

Napoleon cake made from ready-made puff pastry with custard

Making a delicious Napoleon cake using ready-made puff pastry is not difficult for even the most inexperienced housewife.
The cake turns out delicious, and the preparation does not take as much time as if you were preparing the puff pastry yourself. A few important points. Puff pastry for the cake should be yeast-free; it should be stored (until you need it) in the freezer of the refrigerator and should not be prematurely defrosted or re-frozen.

Napoleon cake recipe from ready-made puff pastry

Ingredients

• packaging of puff pastry weighing 1 kg; • walnuts for decorating the cake, approximately 100 grams.

For cream:

• 4 eggs; • 2 cups sugar; • 1 liter of milk; • 3-4 tablespoons of flour.

Preparation

1. First, you need to defrost the dough - it’s better to put it in the refrigerator to defrost in the evening, and when you decide to cook, take it out of the refrigerator so that it thaws in the air. 2. Unroll the dough and divide it into 8 equal vertical strips. 3. Then we divide each strip into 2 parts and we will get squares approximately 10 by 10 cm. In total there will be 16 squares and, accordingly, 16 cakes. 4. Roll out each cake well with a rolling pin so that it turns out thin. The thinner the cake layers you get, the tastier the cake will be. You can make rectangular cakes - this is convenient if you use standard baking sheets. Don't forget to flour your board or table, as well as your rolling pin. 5. Place the cake on floured baking paper, which we previously lined a baking sheet with. Prick the crust with a fork to prevent the dough from puffing up. 6. Preheat the oven to 200 degrees and bake the cakes for 5-8 minutes. 7. Make sure that the cake does not burn. Signs of readiness are golden color and hardening of the cake. This is how we bake all the cakes. 8. Next, prepare the cream for Napoleon. To do this, beat the sugar and eggs with a blender until a thick and homogeneous foam forms. Next, prepare the cream in a saucepan with a thick bottom. 9. Heat, but do not boil, the milk and carefully add the eggs and sugar into it. Stir the cream constantly so that it does not curdle, does not burn and is homogeneous. 10. When the mixture of eggs and sugar has been added, quickly add flour and continue stirring continuously, preventing the formation of lumps. 11. Bring the cream to a boil, remove it from the stove and cool.

Tip: you can make the cream in an even simpler way, so that nothing curls and there are no lumps - thoroughly beat all the ingredients for the cream in a blender and put on low heat, stirring constantly until it boils. This is the easiest way to cook custard.

When the cream and cakes have cooled, you can frost the cake. Reserve 1 cake layer for sprinkling the surface of the cake. Crumble it and mix with 100 grams of chopped walnuts. Coat the top and edges of the Napoleon thoroughly.

The cake should be well soaked and brewed so that it is soft and tasty. We made such a delicious and appetizing Napoleon cake from ready-made puff pastry. Bon appetit!

If you're wondering what it all looks like, check out the step-by-step photos for the recipe:

Napoleon cakes made from ready-made puff pastry

To understand how to bake a napoleon from ready-made puff pastry, you first need to familiarize yourself with the intricacies of choosing and processing the puff base:

1. When purchasing dough in a store, you need to pay attention to the freshness of the product.
2. It is preferable to use sheets with a yeast-free base.
3. Before use, the frozen dough is placed on a table to thaw.
4. The base is rolled out and cakes of the desired shape and size are cut out of it.
5. Yeast-free rolled out dough pieces are pricked around the perimeter with a fork and baked on parchment on a baking sheet at 200 degrees for 10-15 minutes.

Recipe for Napoleon cake made from puff pastry. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Napoleon cake made from puff pastry”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Napoleon cake made from puff pastry is 250.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cream for Napoleon cake made from puff pastry

A successfully selected and correctly prepared puff pastry Napoleon cream entirely determines the final taste result of the dessert. Its consistency should be tender, not liquid, and at the same time moist, so that the puff base is well soaked, and the cake turns out soft and incredibly delicious. Below is a list of acceptable fillings and the nuances of their use:

1. The “Napoleon” cake made from puff pastry achieves the most harmonious taste from a custard-based cream. It can be made with or without the addition of butter.
2. Alternatively, you can soak the product with condensed milk cream and butter.
3. A dessert with protein cream will turn out to be surprisingly tender and at the same time crispy, which can be decorated as an Italian meringue with syrup or by whipping in a water bath.

Puff pastry napoleon with custard

The most popular version of the favorite dessert is Napoleon made from puff pastry without yeast, soaked. The nutritional value and calorie content of the delicacy directly depends on the amount of butter added to it. If desired, the average rate suggested in the recipe can be increased or halved.

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

1. Defrost the dough, roll it out, cut out the cakes, bake them until ready.
2. The trimmings are baked separately and chopped.
3. Beat eggs with sugar, add flour and milk.
4. Heat the substance with continuous stirring until it boils and thickens.
5. Cover the cream with film and allow to cool.
6. Beat the mixture while adding soft butter.
7. Coat the cakes with cream and sprinkle with crumbs.
8. After a few hours, the Napoleon cake from the prepared puff pastry will be soaked and ready.

Napoleon with condensed milk from ready-made puff pastry

It will be no less tasty from puff pastry. Both those with a 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 butter it will pleasantly melt in your mouth.

Ingredients:

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

Preparation

1. The dough is used to form and bake cakes and crumbs.
2. Whip the cream until stiff, adding sugar in the process.
3. Beat soft butter in another container, gradually adding condensed milk.
4. Mix the cream into the cream and coat the cakes with it.
5. Assemble the Napoleon cake with condensed milk from ready-made puff pastry and let it soak.

Napoleon with puff pastry protein cream

Often, the Napoleon cake is made from a ready-made one. But if you only have a package of yeast product in the refrigerator, as an exception, you can use it to prepare the dessert. For impregnation in this case, you can make a protein cream, which is prepared quickly, is light and has less calories than other analogues.

Ingredients:

• puff pastry dough – 1 kg;
• egg whites – 4 pcs.;
• powdered sugar – 1 cup;
• vanilla - to taste.

Preparation

1. The rolled out yeast dough is cut out and baked at 180 degrees.
2. Beat the whites until stiff, place in a water bath, add vanilla, and run the mixer for another 7 minutes.
3. Remove from heat and continue whisking, adding powder, for 10 minutes.
4. Make a napoleon from puff yeast dough, coat the cakes with cream, and leave for soaking.

Lazy Napoleon from ready-made puff pastry

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

Ingredients:

• puff pastry – 1 kg;
• cream of your choice – 1 kg.

Preparation

1. The puff pastry is cut into equal squares on parchment, pricked with a fork and baked until done.
2. While still warm, cut the layers lengthwise into 2 parts.
3. Coat the pieces generously with cream and stack them on top of each other.

Puff pastry snack napoleon

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

Every housewife can make a Napoleon cake from ready-made puff pastry. This amazingly delicious pastry, originally from childhood, is not often present in the home kitchen, except perhaps only on holidays. It's all about the dough, which takes a lot of time and effort, and it doesn't always have the perfect structure. However, now the task of preparing a cake has been made easier by manufacturers of puff pastry - ready-made, ideal density, from which you can prepare the Napoleon dessert with different creams and flavors.

Puff pastry for classic Napoleon can be made with or without yeast. It's all a matter of taste: from dough with yeast, the cakes will turn out fluffy, soft and tender, and from the usual ones - dryish, crispy. The taste and texture will largely depend on the cream chosen and soaking time.

Test preparation

To prepare the cake, you need 1 kg of dough (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 for 15-20 minutes.

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

The melted dough must be cut into several equal rectangular parts and moistened with cold water.

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

Each layer should be baked in the oven, setting 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 you used yeast dough, the cake will become fluffier and larger in volume as a result of baking.

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

DIY cake cream

The dessert cream is prepared from:

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

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

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

To quickly cool the finished cream, you can put it in cold water.

When it has cooled completely, combine it with pre-whipped cream.

We grease all the cakes one by one with the resulting cream, except for the last one - it is used as a topping. Don't forget to coat the sides. The finished cake is sent to a cold place for soaking (preferably for 24 hours).

Recipe for “Instant Custard Puffs”:

First, let's prepare the custard. Whisk the egg, sugar, vanillin and starch. Add cold milk and mix thoroughly again. Microwave the cream for 2 minutes. After time, mix the mixture well with a whisk. Place the cream in the microwave again for 30 seconds and stir again. Heat the cream in the microwave for the last time for another 30 seconds, stir the finished cream thoroughly and leave to cool for 10 minutes.

Roll out the puff pastry (I have two layers of 200 g each) and divide into 12 squares. Make cuts on the squares with a knife. Place a tablespoon of warm cream in the center of each square. Pinch the edges of the dough to form a flower.

Place the puff pastries on a baking tray lined with baking paper or coated with oil. Place a nut in the center of each puff pastry and press it slightly into the dough. Send the puff pastry to bake in a preheated oven at 180°C for 15-20 minutes. Sprinkle the finished puff pastries with powdered sugar.

With custard

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

The 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 the milk and 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 portion of butter and vanilla, beat. The custard should be applied to the cakes when cooled.

Place the first cake layer on a large flat plate and brush 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.

How to make Layer Custard Cake

Prepare the dough. Mix sour cream, flour and butter.

You should have a fairly stiff dough, with a consistency similar to dumplings.

Divide the dough into 10-12 parts, cover with cling film and let the dough rest for 15 minutes.

Then roll out each piece of dough into a thin round layer and prick it with a fork.

And place on a baking sheet lightly sprinkled with flour or lined with baking paper. Bake in an oven preheated to 200 degrees for 4-5 minutes, until lightly browned.

Place the baked cakes one on top of the other. Let them cool down.

Let's start preparing the cream. Mix eggs with flour and sugar: regular and vanilla.

Beat with a mixer until smooth.

Continuously whisking, add warm milk. Place on the fire and cook over medium heat, stirring constantly, until the cream becomes thick.

Add butter to the cream and beat until smooth.

Spread the cakes with cream and lightly press them together. Grease the sides and top with cream and decorate the cake as desired. Then we put it in the refrigerator to soak for 10-12 hours.

With butter cream

To prepare the cream you will need the following products:

• heavy cream – 200 ml;
• condensed milk – 350 ml;
• packaging of butter.

The preparation of the finished dough is the same as in the classic version. The prepared dough should be cut into 8 equal parts, then use a round mold to 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 200 degrees until done.

Condensed milk and softened butter must be beaten with a mixer until a homogeneous consistency is obtained. The cream is whipped to a dense foam, after which it is mixed with condensed milk and butter. The cakes are coated with buttercream, sprinkled with crumbs and left 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;
• full-fat sour cream – 1 tbsp.;
• condensed milk – 1 jar;
• granulated sugar – 180 g.

It is better to bake a cake according to this recipe 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 ensure that the cakes are even, they should be pierced with a fork or toothpick before baking.

While the dessert is preparing, let's prepare the delicate cream. To do this, sour cream and sugar are 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 coated with cream and set aside for soaking. The longer the cake sits, the more it will become saturated with cream and become juicier and more tender. You can decorate the top with chocolate chips or coconut flakes.

Lazy Napoleon with strawberries

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

To prepare the cream use:

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

The previously defrosted and cut into squares layers of dough are baked one by one in an oven preheated to 190 degrees. It is better to place the dough on parchment; if there is none, the bottom of the baking sheet should be greased with oil and sprinkled with breadcrumbs.

Separately, in a container, beat 2 tbsp. cream, adding powdered sugar little by little.

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

The strawberries are washed separately, cleared of leaves and stems, and then cut into beautiful slices.

The finished cooled cake is laid out on a dish, spread with cream and covered with strawberries. The same is done with the rest of the cakes. The top is decorated with cream and crumbs from the last cake layer.

With mascarpone and cherries

A delicious original cream for the classic Napoleon is prepared 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, the cream is prepared in smaller quantities. Puff pastry, previously divided into cake layers, 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 chop ripe cherries, previously washed and pitted.

Separately combine cheese, sour cream and powdered sugar. Using a mixer, beat it all to a thick, creamy consistency. The bottom cake and all subsequent ones are coated with cream and a layer of cherries. The top and sides of the cake are coated with cream and decorated with blush 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 store-bought dough cakes are baking, milk should be heated in a special container on the stove. In a separate bowl, beat the eggs, sprinkled with a little salt (literally on the tip of a knife). Then flour is added to the egg mixture and everything is whisked until smooth. 1 tbsp is also added here. heated milk, everything is mixed and combined with the main part of the cow product being cooked on the stove.

When the liquid begins to boil, you need to remove it from the heat and add vanilla sugar and chocolate. Mix everything thoroughly and combine with the cheese, beating everything thoroughly until smooth. All cakes, starting from the bottom, are coated with cream. The top is decorated with crumbs and coconut shavings (you can choose a colored one, creating an interesting pattern on the surface of the baked goods).

Egyptian quiche with cream

A variant of Egyptian pie, for which the cream is cooked with fresh cream. The filling turns out incredibly tender. Use a product with a fat content of 12-15%. The dough is prepared in the usual way according to the first recipe.

Ingredients

• 400 ml cream;
• 1 yolk;
• 3 tablespoons starch;
• vanilla;
• half a glass of sugar;
• 2 spoons of sour cream;
• dough.

Preparation

1. We pour out a third of the cream, put the rest on the stove, let it heat up.
2. Separate the yolk, combine with starch, sugar and remaining cream, stir for a minute. Vanilla can also be added here.
3. As soon as the cream heats up in the pan, pour in the mixture with the yolk in a thin stream, stirring the cream continuously. After it thickens, remove from heat and cool.
4. Roll out two layers of arbitrary shape from the dough and make a pie out of them.
5. Lubricate the top of the product with rich sour cream and send it to bake.

With semolina custard

Cake cream with the addition of semolina turns out to be tasty 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 baking, let's start preparing the cream. To do this, milk is heated in a saucepan and semolina is poured in (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 peel, which gives an unpleasant bitterness.

Beat sugar and butter separately and gradually add condensed milk and semolina mixture. The cakes are smeared with the finished cream and the cake is formed.

How to cook “Fytyr Custard Pie”

1. Prepare puff pastry. To do this, mix milk, butter, flour, yeast, salt and egg, knead the dough in a bowl, and place it on the table.

2. Knead the dough on the table, cut it into two parts. Roll out the dough into a very thin layer, brush it with melted butter and roll it into a tight roll.

3. After this, roll the dough into a spiral and wrap it in a plastic bag, leave it on the table for 1.5 hours. Do the same with the second piece of dough.

4. Prepare the cream: Add egg, starch and vanilla sugar to sugar, add a little milk and stir with a mixer. Then add the rest of the milk and stir with a whisk. Place the cream over medium heat and bring it to a boil, stirring constantly.

5. After the dough has rested on the table, remove it from the bag and knead it into a large layer with your hands. Place a sheet of dough on a baking sheet lined with parchment paper. Knead another layer of dough with your hands, this will be the top.

6. Place the slightly cooled filling into the mold, smooth it out and cover with the top. Carefully seal the edges of the pie, brush with beaten egg, butter and milk. Place in an oven preheated to 200 degrees for 80 minutes. Bon appetit!

With condensed milk

There are quite a few recipes for cream with condensed milk for Napoleon cake. They all 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;
• package of vanilla sugar;
• a handful of peeled nuts (about 200 g).

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

With whipped cream

To prepare 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 pre-mixed sugar, starch, eggs and a small amount of milk taken from the container. Cook the cream until it becomes thick, then remove and leave to cool.

When the dough cakes are ready, whip the cream, combine it with the cream and coat the cake. The baked goods will be ready to eat after 3-4 hours.

Puff pastry pie with custard

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