Puff pastry custard rolls: homemade recipe

This cake has been familiar to many since childhood. Napoleon cake is a world-famous delicacy that was very popular back in Soviet times. He is able to decorate any holiday table. Many positive reviews and various recipes prove the fact that Napoleon is the real king of cakes. Thin soft cakes coated with delicious cream - what could be tastier? Traditionally, Napoleon cake is made from puff pastry without yeast. The article contains the best and most proven recipes that will be useful to every housewife - both beginner and experienced.

The history of the origin of the Napoleon cake

This cake is popular not only in Russia, but also all over the world. In France and Italy, this delicacy is called “millefeuille”, which translates as “a thousand layers”, only the cakes are coated with cream and strawberry jam.

Many people wonder: how did this famous cake come about and where did it get its name? It is believed that this dessert was first invented in Moscow in 1912, when people celebrated the expulsion of Napoleon Bonaparte from the city. It was a puff pastry in the shape of a triangle, which resembled the hat of the French emperor. There is also a version that the name of the dessert is associated with the city of Naples.

How to cook real Napoleon?

The main components of the royal delicacy are cream and thin cakes. A traditional Napoleon cake is prepared from puff pastry with custard. The taste and success of the dish depends on their proper preparation. Later, if desired, the dessert can be decorated with nuts, grated chocolate and coconut flakes - at the discretion of the cook.

Collecting Napoleon cakes

There's just a little bit left to do. Our puff pastry cakes are baked, we cut each of them the way we want, I cut each cake into three parts lengthwise. We collect all the crumbs that fall off in a separate cup - they will be needed for sprinkling the Napoleon cakes.

As you can see, there is a large cavity inside each layer of baked puff pastry, so I take and cut them into two parts, separating the top layer of dough from the bottom. The more layers in the Napoleon cake, the better, there will be more cream and the cakes will be better soaked and will be more tasty. Let's start assembling the mini Napoleon cake for now. Place a piece of prepared puff pastry, place the prepared custard on it and spread it evenly over the dough with a tablespoon.

Then we put the second layer of dough on top, press it a little with the palm of our hand, coat it with custard and so on - until the dough runs out. I ended up with an 8-layer Napoleon. We also coat the cake with custard on top and sides, we need it to be well soaked.

Sprinkle Napoleon with prepared crumbs on top, or chopped nuts. We put it in the refrigerator for several hours, preferably overnight. I advise you to somehow cover the Napoleon cakes with film or a lid so that the cream and dough do not dry out.

After the allotted time, we take out Napoleon and cut it into portioned cakes. The cuts are smooth and beautiful, because... The puff pastry has already been soaked in the custard and no longer crumbles. Serve and enjoy life, bon appetit!

Bon appetit everyone, I was with you, Anna. Read me more often, join my group, send your recipes for delicious dishes with original photos, I will definitely publish them on your behalf!

See also: Chocolate truffles from Gordon Ramsay New York cheesecake Beetroot cocoa brownie Custard buns

SHARE THE LINK WITH YOUR FRIENDS!

Views: 14753
baked goods and desserts for dessert flour dishes dairy products sweets for every day on holidays

Comments

0 Irishka 2016-08-31 16:05 Thanks to your site, I made my husband happy today! He says that now I will have to cook these Napoleon cakes regularly, even now I don’t know if this is good or bad ^_^

Reply | Reply with quote | Quote | Report to moderator

Update list of comments

Dessert cooking tricks

There are a number of features of preparing Napoleon cake from puff pastry with custard that must be taken into account in order for the dessert to be successful:

1. You should choose only the highest grade flour. Be sure to sift through a sieve, maybe even twice.
2. Butter for dessert should be as fat as possible, then the cakes will turn out fluffy and beautiful. The oil must be cold.
3. The most delicious Napoleon cake is made from homemade puff pastry. If the cook has free time, then you should not be lazy and cook it at home. There is nothing complicated in preparation. The main thing is to stick to the recipe.
4. You need to roll out the puff pastry in one direction away from you, and not in different directions. The dough is folded into squares and placed in the refrigerator for a while.
5. The cakes are usually made as thin as possible - no more than 1 mm. Then they will be better saturated with cream, and the cake will ultimately turn out juicy and soft.

What do you need for this legendary dessert?

Ingredients for the classic Napoleon cake:

• butter - 400 g;
• sifted wheat flour - about 1 kg;
• chicken eggs - 2 pcs.;
• sour cream - 200 g;
• sugar - 200 g;
• milk - 1 l;
• vanilla sugar - half a teaspoon.

Cooking steps:

1. A stick of butter should be melted. Add 200 g of flour to it. Mix the mixture thoroughly. Set aside for now.
2. Then take the sour cream, put it in a bowl, break the eggs and beat with a mixer.
3. Add 500 g of flour to the mixture and knead the dough thoroughly.
4. Form into a medium-thick sausage and divide into approximately six pieces.
5. Roll out each piece thinly.
6. Grease the crust with a mixture of butter and flour. Cover it with another cake layer on top. Coat all the cakes in this way, stacking them on top of each other.
7. Then roll the dough into a roll and lightly cut it (do not cut it) into approximately 20 pieces.
8. Wrap in film and refrigerate for at least 10 hours.
9. We take out the dough and roll it out.
10. Bake the cakes on a baking sheet without oil at 200 degrees for about 7-8 minutes.
11. Trim off any uneven parts of the cake and save it for decorating the cake.
12. While the cakes are cooling, you should make the cream. Pour 600 ml of milk into a deep saucepan and place it over medium heat.
13. Add half a teaspoon of vanilla sugar to the milk. It will give baked goods a pleasant aroma.
14. Pour 200 g of sugar, 6 tablespoons of flour into another bowl and mix. Then pour in 300 ml of milk. Mix the mixture until smooth.
15. Add the resulting mixture to the milk. The mixture should be stirred endlessly with a spoon or whisk until it thickens. Remove the finished cream from the heat and cool slightly. Then add a pack of butter, divided into pieces, and mix thoroughly again until completely dissolved.
16. Lightly grease the bottom of the dish with cream.
17. Place the cake on a festive plate and carefully flavor it with custard. So we coat the whole cake, not forgetting about the sides.
18. Decorate the finished dessert with crumbs from the remaining dough.
19. It is better to let “Napoleon” brew for 10 hours, then its taste will become more intense, and the cakes will become even softer and juicier. But if you don’t want to endure it for so long, you can eat the cake in a couple of hours.

Grandma's recipe for the famous cake

Using this technology, this cake was prepared by Soviet grandmothers who wanted to pamper their children and grandchildren with a sweet dessert. It was a real holiday when the whole family gathered at the table to drink aromatic tea and delicious cake. Many people remember this delicacy with a warm sense of nostalgia.

Below is a proven Soviet recipe for Napoleon cake with custard.

For the test:

500 g of sifted premium flour;

200 g butter or margarine;

2 chicken eggs;

100 ml cool water;

1 tbsp. spoon of vinegar;

a pinch of salt to taste.

For cream:

1 liter of milk;

300 g granulated sugar;

7 yolks;

100 g sifted flour;

a pinch of vanilla sugar.

Preparation:

1. You need to start by preparing the puff pastry. Quickly grate the cooled butter (or margarine) so that it does not have time to melt.
2. Sift the wheat flour thoroughly, preferably several times. Mix it with salt, then add oil and rub the mixture into crumbs with your hands.
3. Add a tablespoon of vinegar to cool water, mix and add to the grated butter and flour. Mix again.
4. In a separate bowl, break the eggs, add a pinch of salt and beat until fluffy. Then add them to the prepared butter-flour mixture.
5. Knead the dough until smooth, cover with film and put in the refrigerator. While the dough is in the cold, you need to prepare the custard.
6. Separate the whites from the yolks and add the latter to a separate bowl. Pour granulated sugar and sifted flour into it and mix everything.
7. Pour a glass of milk into the resulting mixture and beat with a mixer until a homogeneous mass without lumps appears.
8. The remaining milk must be poured into a saucepan and put on fire. Bringing to a boil, pour the egg-flour mixture into the milk and mix thoroughly, reducing the heat. The mass should be thick and without lumps.
9. If there are still lumps, the mixture can be whipped using a blender.
10. Leave the resulting cream to cool.
11. Remove the cooled and risen dough from the refrigerator. Roll it into a sausage and cut into eight equal pieces.
12. Roll the piece into a circle as evenly as possible. Do not throw away the scraps; they will still be useful when shaping the cake. Set them aside in a separate bowl.
13. Place the finished circle on a baking sheet and pierce it in several places. The cake bakes quite quickly at a temperature of 190 degrees.
14. Bake all the cakes like this. Allow the cakes to cool before covering them with cream.
15. Now is the time to get started with the scraps you prepared in advance. You need to combine them, roll them into a circle and bake. Then grind in a blender.
16. By this time, the cream will have cooled completely, and you can begin the final stage - assembling the cake and decorating it.
17. For the cake you need to prepare a large dish. We also lubricate its bottom with cream.
18. Place the cake on top, apply a layer of cream, and so on, until the very top. At the end of the side, also season with the remaining cream and sprinkle well with the prepared crumbs.
19. If desired, the cake can be decorated with melted or grated chocolate and nuts. Place the cake in the refrigerator to soak, preferably overnight. By morning, the whole family will be treated to a delicious and delicious treat. This dessert will look great on any holiday table.

Napoleon cake: recipe (step by step) with custard

This version of “Napoleon” is more modern, since in this case you will need ready-made dough and you won’t have to spend too much time in the kitchen. For the Napoleon cake made from ready-made puff pastry with custard, the following components are required:

900 g puff pastry without yeast;

custard prepared using the same technology as in the previous recipe.

Preparing dessert:

1. The dough should be removed from the freezer and thawed thoroughly.
2. While it is defrosting, you can have time to make a cream from eggs, flour and milk. It is prepared in the same way as in the Soviet recipe.
3. Roll out the thawed layers of dough (it is important to follow the rule - in one direction from you) as thin as possible. Form into a circle and set the trimmings aside. Use them to later prepare the topping for the cake.
4. Bake the cakes one at a time, remembering to pierce them with a fork.
5. Coat the cooled cakes generously with custard, one at a time, then sprinkle with the finished crumbs. The cake is ready. If desired, decorate with berries and nuts.

Puff pastry with custard photo recipe

Custard puff pastries are a delicious dessert made from simple ingredients. A crispy base made of many thin layers harmoniously combines with a delicate filling. And the pleasant aroma of cinnamon and lemon gives the dessert a unique charm.

Provided that we use a store-bought base, you can prepare the pies in 40 minutes. And 20 minutes of them will be spent on the baking process. The most troublesome part of creating a dish is making the cream. It turns out incredibly aromatic, airy and sweet.

What types of puff pastry cakes with custard are there?

Such sweets are distinguished by form:

• square,
• rectangular,
• round,
• intricate (diamonds, roses, tubes).

The cream is placed between several layers of base and the dessert is sprinkled with crumbs from its remains. It comes out a la Napoleon.

The filling is filled into a puff pastry basket and decorated with berries or chocolate.

The shape of the basket depends on the imagination and the hostess: diamonds, hearts, mugs, baskets.

A huge amount of cream is placed between two blanks. It turns out a la mille-feuille.

Types of custard for puff pastry cakes

The filler can also be with the addition of your favorite components:

• citrus peel;
• cinnamon;
• vanillin;
• cocoa;
• chocolate;
• coconut flakes.

The cream can be prepared using whites or yolks.

Photo ideas for inspiration

Little sweet joy: Napoleon cake

You should definitely prepare this sweetness at home, as kids simply adore this dessert. And adults won’t refuse either. Sweeps off the table in one, two, three!

Required ingredients:

premium sifted flour - 500 g;

chilled butter (or margarine) - 400 g;

powdered sugar - 200 g (you can take more if you have a sweet tooth in the family);

yeast (preferably fresh) - 10 g;

milk - 1 l;

egg - 1 pc.;

granulated sugar - 100 g;

baking powder - half a teaspoon;

vanilla sugar - one pinch;

nuts, chocolate, berries - for decoration.

Napoleon cake with custard is prepared as follows:

1. It's best to start with the dough as it takes the longest to prepare. Dissolve live yeast in two to three tablespoons of milk.
2. Sift the flour thoroughly, mix with powdered sugar and add baking powder.
3. Put 200 g of cold soft butter into the flour and quickly rub it into crumbs.
4. Then add milk and yeast to the butter-flour mixture. Knead into a soft dough. Refrigerate it for at least an hour. During this time, prepare custard for future cakes.
5. To prepare it, pour 100 g of sugar and a little water into a saucepan. Bring it over medium heat until liquid. Then add half the milk from the total specified amount to the sugar and wait until it boils. The mixture should take on a caramel color.
6. In a separate bowl at this time, mix the rest of the milk and 5 tablespoons of flour so that there are no lumps. You can beat it with a mixer.
7. Then carefully, slowly, pour the flour mixture into the caramel mixture, without ceasing to stir it. The mixture is boiled until completely thickened over low heat. Then remove the finished cream from the stove and leave it to cool.
8. During this period of time, the dough has already cooled sufficiently and has risen. Take it out of the refrigerator, roll it into a sausage and divide it into six pieces.
9. Roll out each part thinly, no more than 1-2 mm.
10. The cakes are baked on a baking sheet for about 8 minutes at 190-200 degrees. Be sure to pierce the shortcakes in several places to avoid bubbles.
11. Trim off the bumps and collect them in a separate bowl for sprinkling the cakes.
12. Carefully coat each cake with cream on all sides. Then sprinkle generously with crumbs. You can decorate with anything: grated chocolate, chocolate icing, nuts and berries. This is at the personal discretion of the hostess and her household.

Step-by-step preparation

1. Pour 400-500 ml of water into the pan and bring to a boil, add 2 tbsp. l. sugar and honey. Stir and cook until syrup is obtained.
2. We wash the apples and cut them into thin slices of 3-4 mm. Place them in a saucepan with syrup and cook for 3-5 minutes until they become soft, and then remove them with a slotted spoon, allowing the liquid to drain.
3. We take packaged puff pastry, although you can prepare it at home, and roll it out into a long thin layer.
4. We cut the layer into small ribbons (approximately 20 cm in length and 5 cm in width). We pierce each ribbon with a fork in many places.
5. On one side of the ribbon, we place apple slices in one row, overlapping, and then carefully wrap them in a rose-shaped roll. Fold the bottom of the dough under and pinch.
6. Place the resulting “roses” on a baking sheet, which we place in an oven preheated to 180ºC for 15-25 minutes. Readiness is determined by the rosy dough.
7. We take the finished “roses” out of the oven, let them cool a little, grease them with the sweet syrup in which the apples were processed and serve with tea and other drinks. You can also sprinkle the brownies with powdered sugar or cinnamon for a better taste.

Napoleon cake with walnuts

Those who love nuts in cakes should definitely prepare this version of Napoleon. It turns out incredibly tasty. It is done quickly, since the prepared dough is used as a basis. If you wish, you can make your own.

So, to prepare it you will need the following products:

ready-made puff pastry without yeast - 900 g;

yolks - 3 pcs.;

granulated sugar - 200 g;

flour - 3 tbsp. spoons;

starch - 2 teaspoons;

condensed milk - 350 g;

milk - 0.5 l;

walnuts - 200 g.

Here's how to cook it:

1. Separate the yolks from the whites, pour into a bowl and mix with sugar. Then add half of the total amount of milk and stir.
2. Sift the flour, combine with starch and add to the yolks. Pour the remaining milk into the mixture and mix everything thoroughly.
3. Pour the mixture into a saucepan and place over medium heat until it thickens. Allow the finished custard to cool.
4. Mix condensed milk with butter and add cooled cream to it. Beat the mixture with a mixer and then refrigerate.
5. Lightly toast the walnuts on a baking sheet in the oven and then crush them in a blender or on the table with a rolling pin.
6. Make cakes from puff pastry. Let them cool completely and coat with custard, not forgetting to sprinkle with ground nuts.
7. The final stage is to sprinkle the cake with crumbs, which can be made from scraps of the remaining dough. Generously coat all sides of the cake and sprinkle with ground nuts.

The cake with walnuts turns out to be very satisfying, beautiful, with a rich nutty taste.

How to make puff pastry cakes

1. When you have ready-made puff pastry on hand, making such cakes is even easier and faster. First, the dough needs to be defrosted a little, after which each layer should be rolled out to a thickness of no more than 0.5 cm.

2. Cut long strips no more than 4 cm wide. To prepare such a delicacy, you will definitely need special molds. These are metal blank cones. They are used for the production of confectionery products, including straws. You can make them from foil.

3. From this amount of ingredients I get 13-14 tubes. You need to wrap a strip of puff pastry overlapping each piece of dough.

4. Place our preparations in an oven preheated to 180 degrees for 20 minutes. After baking, let the pieces cool and prepare the cream yourself.

5. Take the butter and beat it with a mixer.

6. Add boiled condensed milk and continue beating until smooth. Usually such tubes are prepared with protein cream, but this cream is also very tasty. I advise you to try it.

7. The cream is whipped for a total of 5-7 minutes. Then they need to fill our tubes, and for this it is better to use a pastry bag.

8. At the end, sprinkle the cakes with powdered sugar and serve!