Crispy cake "Napoleon"

Cakes 259 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Crispy cake
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Today I want to share the recipe for the cake "Napoleon". The most delicate cakes, the thinnest layers that remain crispy even after soaking, and fragrant, delicious custard. Lots of cream! The cake is crispy, not wet, but still very tender and not dry. In a word - the perfect Napoleon! Join now! I hope you will like it.

Ingredients

Directions

  1. Let's start with a test. It will be flaky, yeast-free, not instant.
  2. In the bowl of the combine, I combine all the flour (sifted), add salt, water (room temperature) and with the “hook” nozzle at the minimum speed, knead the dough for 3-4 minutes.
  3. The dough will be loose, crumbly - this is normal. Then softened butter (40 g) and continue kneading for another 4-5 minutes.
  4. The dough will come together, be homogeneous and relatively soft.
  5. I randomly form a small rectangle, wrap it with cling film and put it in the refrigerator for 4 hours.
  6. While the dough is resting, I prepare the butter for the layer. To do this, I make an envelope with an inner rectangle 12x17 cm from parchment paper. I put a piece of softened butter (215 g) in the center and lightly distribute it with my fingers.
  7. The oil must be checked, with a fat content of at least 82%. If you are not sure, and for reliability, I suggest adding flour - 10% of the amount of butter. Due to this, it will be drier and will not soften so quickly during rolling.
  8. Spread evenly and refrigerate until needed.
  9. When the dough and butter are ready, you can start layering.
  10. I roll out the dough 2 times more than the layer of butter. I put oil in the center. It is chilled, but plastic enough. The ideal temperature is 12-14 degrees.
  11. And I seal the edges well.
  12. I roll it out to approximately 7-8 mm thick, and to a size of about 20x45 cm.
  13. I fold in three or by letter.
  14. I unfold the top fold to the left and immediately roll it out again. The dimensions are about the same. And again I fold it in three.
  15. I wrap it in a bag and put it in the refrigerator for 2 hours. Do not shorten the rest time of the test!
  16. There will be only three such rolls and rests.
  17. And try for one rolling, that is - roll out, fold in three, roll out again and fold again - spend no more than 5 minutes.
  18. Then the dough must be allowed to rest. I put it in the fridge overnight. In general, 5-6 hours will be enough. Or you can store puff pastry in the freezer for up to 2 months, be sure to defrost in the refrigerator.
  19. And only then the dough is ready to use.
  20. I divide the dough into 3 parts, which later, after baking, I will cut in half, and you will get 6 cakes.
  21. I roll it out to a thickness of 1-2 mm and a size of 20x40 cm.
  22. I prick with a fork and put it in the refrigerator for 15-20 minutes or in the freezer for 5-10 minutes.
  23. I bake at 170 degrees for 15-17 minutes. The crusts should be lightly browned. You may need more time.
  24. Also for baking cakes you will need about 100 g of powdered sugar and a small sieve.
  25. Then I increase the temperature of the oven to 180 degrees, sprinkle the cake well with powdered sugar and continue to bake for another 5-7 minutes. The sugar should caramelize.
  26. Let cool completely on a wire rack.
  27. And so I bake all the other cakes.
  28. As a result, I got 3 large cakes. I want you to see these layers closer (see photo).
  29. After baking, the cakes slightly decreased and turned out to be about 18x37 cm in size.
  30. I strongly advise you not to neglect the powdered sugar and be sure to sprinkle the cakes abundantly. Firstly, it will not allow the dough to be heavily saturated with cream and will not soften the cakes. Secondly, it will give the cakes a very pleasant light sweetness and crunch.
  31. I cut in half.
  32. 5 cakes will go for the cake, and one for crumbs.
  33. Next, prepare the custard on the yolks.
  34. Pour gelatin with water, mix and leave to swell.
  35. The cream is not useful to us yet, I put it in the refrigerator.
  36. In a saucepan with a thick bottom, combine the yolks, salt and vanilla, sugar and mix lightly.
  37. Then starch.
  38. And room temperature milk. Mix well and send to the stove.
  39. I know that many pour boiling or hot milk, my method seems to me easier. It does not affect the cream in any way, do as you like.
  40. Mix well and send to the stove.
  41. On medium heat with constant stirring, brew the cream.
  42. As soon as it boils and large bubbles appear on the surface, immediately remove from heat. And still I continue to mix, because. the bottom is still hot and the cream may burn.
  43. Add swollen gelatin and stir.
  44. At the end - softened butter.
  45. Here is the cream.
  46. I close the cream with cling film in contact and leave it to cool completely. At the time of the connection of the cream and cream, it must be cold.
  47. As it cools, the custard will thicken considerably.
  48. Whip the cold cream until stiff and firm.
  49. Add to cooled cream and mix well.
  50. This is how the cream should turn out in the end.
  51. Cake assembly.
  52. I put a little cream on the bottom of the mold so that the cake does not "ride".
  53. Top crust. And for each cake - 3-4 tbsp. cream spoons.I lay the topmost cake upside down for a flat top. And a little cream, literally a tablespoon.
  54. I cover with foil.
  55. I put the load on top and put the Napoleon cake in the refrigerator for impregnation. I took it out for the night. If the cakes are too wavy, you can press them down a little with a weight.
  56. I put the rest of the cream in the refrigerator for now, in the future it will come in handy for leveling the sides.
  57. I can't help but show it closer. Just look at these layers!
  58. After impregnation with the remnants of the cream, I level the sides and sprinkle with crumbs.
  59. If desired, you can sprinkle with powdered sugar - and the most delicious cake "Napoleon" is ready!
  60. The most delicate cakes, the thinnest layers that remained crispy even after soaking, and fragrant, delicious custard. Lots of cream!
  61. Crispy, not wet, but still very tender and not dry cake "Napoleon". In a word - perfect!

Crispy cake "Napoleon"



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Today I want to share the recipe for the cake "Napoleon". The most delicate cakes, the thinnest layers that remain crispy even after soaking, and fragrant, delicious custard. Lots of cream! The cake is crispy, not wet, but still very tender and not dry. In a word - the perfect Napoleon! Join now! I hope you will like it.

Ingredients

Directions

  1. Let's start with a test. It will be flaky, yeast-free, not instant.
  2. In the bowl of the combine, I combine all the flour (sifted), add salt, water (room temperature) and with the “hook” nozzle at the minimum speed, knead the dough for 3-4 minutes.
  3. The dough will be loose, crumbly - this is normal. Then softened butter (40 g) and continue kneading for another 4-5 minutes.
  4. The dough will come together, be homogeneous and relatively soft.
  5. I randomly form a small rectangle, wrap it with cling film and put it in the refrigerator for 4 hours.
  6. While the dough is resting, I prepare the butter for the layer. To do this, I make an envelope with an inner rectangle 12x17 cm from parchment paper. I put a piece of softened butter (215 g) in the center and lightly distribute it with my fingers.
  7. The oil must be checked, with a fat content of at least 82%. If you are not sure, and for reliability, I suggest adding flour - 10% of the amount of butter. Due to this, it will be drier and will not soften so quickly during rolling.
  8. Spread evenly and refrigerate until needed.
  9. When the dough and butter are ready, you can start layering.
  10. I roll out the dough 2 times more than the layer of butter. I put oil in the center. It is chilled, but plastic enough. The ideal temperature is 12-14 degrees.
  11. And I seal the edges well.
  12. I roll it out to approximately 7-8 mm thick, and to a size of about 20x45 cm.
  13. I fold in three or by letter.
  14. I unfold the top fold to the left and immediately roll it out again. The dimensions are about the same. And again I fold it in three.
  15. I wrap it in a bag and put it in the refrigerator for 2 hours. Do not shorten the rest time of the test!
  16. There will be only three such rolls and rests.
  17. And try for one rolling, that is - roll out, fold in three, roll out again and fold again - spend no more than 5 minutes.
  18. Then the dough must be allowed to rest. I put it in the fridge overnight. In general, 5-6 hours will be enough. Or you can store puff pastry in the freezer for up to 2 months, be sure to defrost in the refrigerator.
  19. And only then the dough is ready to use.
  20. I divide the dough into 3 parts, which later, after baking, I will cut in half, and you will get 6 cakes.
  21. I roll it out to a thickness of 1-2 mm and a size of 20x40 cm.
  22. I prick with a fork and put it in the refrigerator for 15-20 minutes or in the freezer for 5-10 minutes.
  23. I bake at 170 degrees for 15-17 minutes. The crusts should be lightly browned. You may need more time.
  24. Also for baking cakes you will need about 100 g of powdered sugar and a small sieve.
  25. Then I increase the temperature of the oven to 180 degrees, sprinkle the cake well with powdered sugar and continue to bake for another 5-7 minutes. The sugar should caramelize.
  26. Let cool completely on a wire rack.
  27. And so I bake all the other cakes.
  28. As a result, I got 3 large cakes. I want you to see these layers closer (see photo).
  29. After baking, the cakes slightly decreased and turned out to be about 18x37 cm in size.
  30. I strongly advise you not to neglect the powdered sugar and be sure to sprinkle the cakes abundantly. Firstly, it will not allow the dough to be heavily saturated with cream and will not soften the cakes. Secondly, it will give the cakes a very pleasant light sweetness and crunch.
  31. I cut in half.
  32. 5 cakes will go for the cake, and one for crumbs.
  33. Next, prepare the custard on the yolks.
  34. Pour gelatin with water, mix and leave to swell.
  35. The cream is not useful to us yet, I put it in the refrigerator.
  36. In a saucepan with a thick bottom, combine the yolks, salt and vanilla, sugar and mix lightly.
  37. Then starch.
  38. And room temperature milk. Mix well and send to the stove.
  39. I know that many pour boiling or hot milk, my method seems to me easier. It does not affect the cream in any way, do as you like.
  40. Mix well and send to the stove.
  41. On medium heat with constant stirring, brew the cream.
  42. As soon as it boils and large bubbles appear on the surface, immediately remove from heat. And still I continue to mix, because. the bottom is still hot and the cream may burn.
  43. Add swollen gelatin and stir.
  44. At the end - softened butter.
  45. Here is the cream.
  46. I close the cream with cling film in contact and leave it to cool completely. At the time of the connection of the cream and cream, it must be cold.
  47. As it cools, the custard will thicken considerably.
  48. Whip the cold cream until stiff and firm.
  49. Add to cooled cream and mix well.
  50. This is how the cream should turn out in the end.
  51. Cake assembly.
  52. I put a little cream on the bottom of the mold so that the cake does not "ride".
  53. Top crust. And for each cake - 3-4 tbsp. cream spoons.I lay the topmost cake upside down for a flat top. And a little cream, literally a tablespoon.
  54. I cover with foil.
  55. I put the load on top and put the Napoleon cake in the refrigerator for impregnation. I took it out for the night. If the cakes are too wavy, you can press them down a little with a weight.
  56. I put the rest of the cream in the refrigerator for now, in the future it will come in handy for leveling the sides.
  57. I can't help but show it closer. Just look at these layers!
  58. After impregnation with the remnants of the cream, I level the sides and sprinkle with crumbs.
  59. If desired, you can sprinkle with powdered sugar - and the most delicious cake "Napoleon" is ready!
  60. The most delicate cakes, the thinnest layers that remained crispy even after soaking, and fragrant, delicious custard. Lots of cream!
  61. Crispy, not wet, but still very tender and not dry cake "Napoleon". In a word - perfect!

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