Is it possible to drink birch buds. Birch buds

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 point.

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 big amount oil, wrapped in an envelope, cooled, rolled out, lubricated - 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, put the second pack of butter in the center, 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 into a dry mass butter, stir. 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 a moderately golden color (7-10 minutes, but the time is conditional 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 thing: hiding it in plastic bag, leave 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. Take into account that there are a lot of cakes, and they require enough lubricants, 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 in this case is 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 cream with curd 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, it is heavy and somewhat intrusive, however, I cannot but admit that in the company with puff pastry it is ideal.

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 will 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 jagged edges 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 embellish a little classic look and the 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. Most suitable sour berry- she 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 the delicate taste of "Napoleon" - believe me, a handful of roasted hazelnuts, a few 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 joyfully 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, take an interesting book, brew fragrant tea, with an elegant dessert fork, cut off a small piece of puff cake 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 calmness, 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. Under hot hand my favorite cook got in - he cooked a chicken that Napoleon could not stand, although there was simply 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 Lagouppierre nodded his head, and the cake has since entered the world culinary art like 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!

Cake "Napoleon" - a bit of history or why this cake is named after Napoleon Bonaparte

One of the versions of its creation is that it was baked in 1912 in honor of the 100th anniversary of Russia's victory over the French. Not without reason, cakes are served triangular - in the shape of a commander's hat.

However, let's digress from history and start preparing the legendary Napoleon cake dessert at home. Our recipes will help you cope easily and with pleasure!

Cake Napoleon: "Family Tradition"

Cakes:
3 cups flour, 250g margarine, 3/4 cup water (very cold!), 0.5 tsp. slaked soda.

Sift the flour into a large bowl, put 1 pack of margarine in it (let it stand for at least half an hour at room temperature) and chop the flour with margarine with a spatula into small crumbs.

Now add water and knead with your hands, at the end add 0.5 teaspoon of soda slaked with vinegar and after that knead a little, in a bowl and in the refrigerator for an hour; let him rest.

Custard for cake:

1. we take 2 packs of cream (10%), in a saucepan, there a glass of sugar and stirring to bring to a boil.
2. Separately, in a mug, mix a little more than 1 tbsp. l. flour and 1.5 tbsp. tablespoons of starch, gradually pour one package of cold cream into it (i.e., in total, three packages of 200 ml are obtained) so that the mixture is well kneaded without lumps.
3. Pour this starch-flour mixture into boiling milk with sugar, you can not boil it, but remove it from the stove for the duration of the infusion so that it doesn’t run away anywhere. Pour in according to the principle of cooking semolina - in a thin stream, stirring constantly (Very important!); otherwise lumps form and then the cream failed! The appearance and density are obtained like semolina. Cool the cream.
4. In a chilled (at room temperature) cream, mix a pack (250) of butter (previously softened at room temperature). First mix in a quarter of the oil, beat at low speed with a mixer, then add more and more and beat well (but do not over-beat) the cream will turn out to be quite airy.

Let's go back to the test:

• Divide the dough into 7 pieces.
• Roll a piece into a ball, roll it thinly into a circle on a floured table.
• Measure with a lid (or something else) and transfer with a rolling pin to a baking sheet (I don’t grease it with anything), prick with a fork and put in an oven preheated to 200 degrees for 4-5 minutes. (until it begins to brown, pull out onto a board, and put the next bake.
• Set aside the two best cakes for the top and bottom. The worst is coming for sprinkles on top.

Further, a non-classical approach to Napoleon (but our family recipe; I have no right to retreat!). We take a glass of walnuts (or more) and chop (but not very much, the pieces should remain). Grind the crust for sprinkling.

Now how do I do:

1. I lay out all the cakes on the table and spread the cream on them (in order to distribute them evenly), on average, two or three tablespoons each.
2. We add: cake with cream, nuts, cake; at the end, sprinkle with nuts and sprinkles (you can dry the cake for sprinkling a little more in the oven; just so that it doesn’t burn).
3. Gently press the cake on top with your hands and leave at room temperature for 4-5 hours, then refrigerate.

The cake in our family is very popular - everyone loves both ours and strangers (guests in the sense). It turns out creamy; but the fat content of the cake is not felt at all!
True, it is difficult for me to evaluate it myself; Still, for me it is a taste familiar from childhood, from Soviet times.

Cake Napoleon: 2nd recipe

500 g butter, 4 cups flour, 1 teaspoon salt, 1 cup cold water.

Cake Napoleon: 3rd recipe

3 cups flour, 1 egg, 250 g butter, 0.5 teaspoon salt, 3/4 cup water, 1 tablespoon vinegar.

Pour two cups of flour onto a board and chop with butter, build a mound out of the resulting mass and gradually pour water and an egg into its center, with salt and vinegar mixed in it.
Knead the dough by adding the remaining flour. Then divide the resulting dough into 8-9 parts. Put in the cold for 1 hour, roll into cakes.

Cake Napoleon: 4 recipe

I met the Slovak version of Napoleon, who is known there as Kremesh. The cream is like a variation of custard, the composition is slightly different - starch-milk. And one more thing - since the Slovak cream keeps its shape better due to starch, they make it and put much more.
First, 1 pound (roughly speaking, half a kilo) of ready-made puff pastry is baked for 10-15 minutes. The dough is rolled out to the size of the pan.

Creams: 2 liters of milk, 8 eggs, divided into whites and yolks, 14 tablespoons of powdered sugar (400 g), cornstarch 200 g

How to make cream cake

1. Boil approximately 1.5 liters of milk with 7 -8 table. powder spoons.
2. Mix the remaining milk and beat with 8 yolks and all the starch.
3. Add this mixture to boiling milk and let it boil for 30 seconds - 1 minute with constant stirring.
4. All 8 egg whites beat with 8 table. tablespoons of sugar, adding it gradually as you beat.
5. Pour the boiling milk mixture into the whipped proteins and mix with a spoon.
6. Cut the baked and cooled dough into 2 parts along the length (lid and bottom) and put cream between them.

From above, as far as I remember, it was not smeared. I did 1 time - not very difficult. If you do it together, it turns out quickly and without hassle. The taste of the cream is lighter than that of creamy, it is airy, high.

Cake Napoleon: 5 recipe "Honey Napoleon"

For cakes: 4 eggs, 4 cups flour, 4 tablespoons honey, 150g butter, 1 cup sugar, 1.5 teaspoons soda quenched with vinegar.
Cream: 1l 250g thick sour cream, 1.5 cups powdered sugar, 1 lemon.

Melt honey, sugar and butter in a water bath, cool slightly and beat in the eggs. Add quenched soda, flour and knead the dough. It turns out oily. Divide into 10 koloboks and put in the refrigerator (can be in the freezer). While the dough hardens, prepare the cream.

Grate the lemon on a fine grater along with the peel (whoever does not like her bitterness can cut off the crust). Beat sour cream with powdered sugar with a mixer, add grated lemon. Whisk again and place in the refrigerator. Now we take out one piece of dough, roll out thin cakes on baking paper, pierce with a fork and bake in an oven preheated to 180 degrees until golden brown.
It is better to make cakes thin - then they are better saturated. The crumbs are dried, crushed and sprinkled over the whole cake. But the taste is equally tender, and melts in your mouth.

When I first tried the Napoleon cake, I fell in love with it once and for all. The hostess who prepared this delicious and delicate dessert shared the recipe. Since then, I myself have spoiled my family with this culinary masterpiece.

This cake is easy to prepare, no special skills are required, but it takes a lot of time to make if you make the classic puff pastry yourself. Therefore, several times I bought "Napoleon" in the store. However, store-bought cake has never tasted better than homemade.

Then I found other recipes where the dough cooks faster and is not inferior in taste classic version, and today I also want to offer them to you.

Before jumping into the recipes, let's look at some tips to keep in mind when making puff pastry at home.

How to cook a Napoleon cake at home quickly and tasty - useful tips

• If you replace margarine with butter in the recipe, the cake will be tastier.
• If you used all the flour according to the recipe, and the dough continues to stick to your hands, then add a little more flour. It won't ruin the dough.
• The water must be cold when kneading the dough.
• To make the cakes more airy and tender, add a tablespoon of vodka or cognac to the dough.

• It is convenient to roll out cakes on baking paper and bake on it. So that the cakes do not swell too much, it is recommended to pierce them with a fork in several places before the oven.
• If the cakes are supposed to be round, then cut them raw in a round pattern, for example, on a plate. Bake the cake along with the scraps, which will then be used to prepare the sprinkles of the cake.
• You can also roll out the dough between two layers of baking paper, also pierce the cake with a fork through the paper and place everything together in the oven. In this case, you will have to cut the finished cake, and be careful, as the edges will break easily.
• When assembling the cake, each cake is generously smeared with cream. This must be done carefully to keep it airy. Let stand for half an hour, and then cover the top cake with baking paper and lightly press down with something flat, for example, a flat plate. Since the cakes managed to soak a little cream in half an hour, they will no longer break, but the surface of the cake will become even. We remove the paper upper layer lubricate with more cream and sprinkle the finished cake with crumbs.
• In order for our "Napoleon" to be completely saturated with cream and acquire a delicate taste, it must be put in the refrigerator for 10-12 hours.

The most delicious cake comes from the hostess, who prepares it with pleasure and love.

How to make puff pastry

The classic recipe for "Napoleon" involves the use of classic puff pastry. Making such a dough at home is not difficult, but tedious, because the whole procedure will take several hours.

Now this process can be accelerated by buying puff pastry in the store. However, I will say again that do-it-yourself dough cakes will be tastier and more magnificent.

Try it and see for yourself.

Ingredients:

• 2 whole eggs and 2 yolks
• salt - 1.5 tsp
• water - 320 ml
• 1 teaspoon citric acid+ 2 tsp warm water
• vodka - 50 ml.
• sunflower oil - 50 ml.
• butter - 800 gr.
• flour - 700-800 gr. (how much dough will take)

How to cook puff pastry is still better to watch than to read. Therefore, we suggest watching this video to help you.

IN Soviet time every self-respecting housewife knew how to bake "Napoleon". And the dough for him was necessarily a real puff. We learned how to cook it from the above video. Now from this dough we will bake cakes.

But first, let's prepare a classic cream.

Cream Ingredients:

• milk - 3 cups
• sugar - 1.5 cups
• eggs - 4 pcs
• butter - 250 gr
• flour - 4 tbsp

Pour milk into a saucepan and add sugar to it. Mix well and put on fire, stirring occasionally. Our task: to heat the milk and dissolve the sugar in it.

Never boil!

While the milk is heating, lightly beat the eggs in a bowl.

Add flour to eggs and mix well.

Now, from a saucepan with well-heated milk (but not boiled!) We scoop a ladle and pour hot milk into a bowl with a mixture of eggs and flour. Mix well and repeat the procedure 2 more times.

We put the saucepan with milk again on the stove over a very slow fire. Whisking constantly, pour the mixture from the bowl into the milk. Continuing to stir, cook it all until it thickens. It should turn out such a gentle and beautiful cream.

Take the saucepan off the fire. Take a clean bowl and pour the resulting cream into it. Add the oil and beat it directly into the hot cream with a whisk to make it homogeneous and glossy.

To prevent a film from forming on the cream, cover it with cling film on top and set to cool to room temperature.

While the cream is cooling, we will bake cakes. To begin with, divide the finished puff pastry into 10-14 parts and roll each part thinly. It is convenient to do this on parchment, and put plastic wrap on top of the dough.

Then we remove the film, and cut the dough in a circle. We bake the trimmings together with the cakes.

To prevent the cake from bubbling while baking, prick it with a fork.

We stack the finished cakes in a pile and prepare to coat them with cream.

We generously coat each cake, as well as from above and from the sides.

Grind the dough scraps and sprinkle the cake on top, you can also from the sides. Let the cake soak for 10-12 hours in the refrigerator, and then cut into pieces and enjoy the taste.

Cake "Napoleon" with custard at home

This recipe is also very popular. It takes less time to prepare the dough in this version, but the taste does not suffer from this.

Dough Ingredients:

• flour - 3 cups
• margarine - 250 gr
• eggs - 1 pc.
• water - 2/3 cup
• vinegar - 1 tablespoon

Cream Ingredients:

• milk - 3 cups
• sugar - 1.5 cups
• eggs - 4 pcs
• butter - 250 gr
• flour - 4 tbsp

Sift the flour into a bowl and rub the chilled margarine there. Margarine can even be frozen before rubbing.

Gently mix everything with a knife to a large crumb.

Separately stir the egg.

In the same container, add water, vinegar and mix everything well.

We make a hole in the flour and gradually pour the resulting mixture of egg, water and vinegar into it.

We knead the steep dough, divide it into 10-11 parts and send it to the refrigerator.

While the dough is resting, prepare the cream. Beat not until foam, but simply until smooth, eggs and sugar.

Then add milk, whisk again and pour the flour here. Now you don’t need to beat, just mix everything well with a fork.

We put on a slow fire, cook until thickened, stirring constantly.

Remove the cream from the heat, add the butter and mix well again. The cream is ready, send it to cool.

While the cream was being prepared, our dough had a rest and was ripe for working with it. Place each piece of dough on parchment paper and roll out thinly.

Cut on a plate.

We prick with a fork so that bulges do not form.

Bake with scraps.

Finished cakes are generously smeared with cream.

Grind the scraps with your hands or a pusher, coat the cake on the sides and sprinkle with crumbs on all sides.

After 10-12 hours in the refrigerator, the cake will be soaked with cream and such a beautiful piece will be asked to be put into your mouth.

Recipe for the classic Napoleon cake with condensed milk cream

It is believed that the classic cream for Napoleon cake is custard. But housewives love to experiment, and one day, one of them tried to make cream from condensed milk. It turned out that it is faster and no less tasty. We suggest you try to cook a cake with such a cream.

Dough Ingredients:

• flour - 600 gr + 200 gr for rolling
• butter or margarine - 350 gr
• egg - 2 pcs
• sugar - 60 gr
• salt - a pinch
• vinegar 9% - 1 tbsp
• cold water - 150 ml

Cream Ingredients:

• soft butter - 100 gr
• condensed milk -350 gr

Knead the dough: mix cold butter with flour.

In a bowl, beat (not foamy) the eggs. Add a pinch of salt, water, vinegar and mix everything well with a whisk. Add sugar and mix again until smooth.

Gradually pour the resulting mixture into a bowl with flour and butter and mix.

Put the resulting dough in the refrigerator for 1.5 hours.

After an hour and a half, the rested dough is taken out of the refrigerator, divided into 9 parts.

We roll out one part thinly, and at this time let the rest wait for their turn in the refrigerator.

Cut the cake in a circle using a plate.

We prick the dough with a fork so that it does not swell in the oven.

Bake in the oven for 5-7 minutes at a temperature of 230-250 degrees.

Now it's time to make the cream, let the cakes cool for now.

Put softened butter in a bowl and beat well with a mixer. Continuing to beat, in small portions add condensed milk (not boiled). It turns out very airy. gentle cream. And it takes very little time to prepare.

In the meantime, the cakes have cooled down and are ready to be smeared with a sweet and delicate cream.

We make crumbs from the scraps of dough, sprinkle the cake on top and sides with it, and put our finished culinary miracle in the refrigerator for 10-12 hours, so that the cakes are well saturated, become tender and just melt in your mouth. Now our task is to make sure that none of the household, unable to withstand the expectations, cuts off a piece of cake ahead of time.

Cake "Napoleon" from ready-made puff pastry - a simple recipe with a photo

We have already told you that a cake baked at home is always tastier than a store-bought one. But now, if you buy puff pastry in a store, and bake a cake at home and make the cream yourself, then such a “Napoleon” will also be very tasty. We offer you another recipe by which you can quickly cook this delicious dessert.

Ingredients:

• ready-made puff pastry without yeast - 5 pcs., 275g each
• milk - 1 liter
• vanilla sugar - 2 pcs
• sugar - 230g
• starch - 3 tablespoons
• eggs - 4 pcs
• butter - 100g

The recipe states that puff yeast-free dough packages weighing 275 grams are used. But in your store there may not be such packages, then buy as many packages of larger weight so that you can end up with 5 cakes of 250-275 g each.

We roll out 5 identical cakes, prick with a fork and bake in the oven at a temperature of 200 degrees until golden brown.

Cooking cream. Boil milk and pour vanilla sugar into it. Let's mix well.

Pour sugar, starch into another pan, add eggs and mix everything well.

Pour hot milk into the resulting mass, stirring constantly to obtain a homogeneous mass.

We put the resulting mixture on a slow fire, stir vigorously and cook until thickened.

Cool the cream to room temperature, add butter to it and beat well.

Four cakes are generously smeared with cream, it is convenient to smear the sides with a silicone brush.

Tear the fifth cake into small pieces with your hands.

Sprinkle these airy pieces of cake on all sides. We put it in the refrigerator so that the cakes are soaked. For beauty, you can sprinkle powdered sugar on top. Bon appetit!

The classic Napoleon cake recipe from Grandma Emma (video)

And another recipe for a classic cake. Grandmother Emma will tell about it and show all the stages of making a cake. You can trust her: like any housewife, she stood at the stove for many years, preparing food for the whole family. In addition, she cooks with such love that it is simply impossible for it to turn out tasteless.

See for yourself by watching the video.

Dough Ingredients:

• flour - 750 grams
• butter or margarine - 600 grams
• eggs - 2 pieces
• salt - 1 teaspoon
• vinegar 5-7% - 1.5 tablespoons
• water - approximately 220 milliliters

Cream Ingredients:

• milk - 1 liter
• sugar - 300 grams
• eggs - 4 pieces
• flour - 120 grams
• butter - 320 grams
• vanilla sugar - 10-15 grams
• powdered sugar for sprinkling - 3 tablespoons

Regardless of which recipe you like, your festive table will decorate a culinary masterpiece, beautiful and delicious.

Be prepared for the fact that the guests will not praise you. They will simply forget to do it, all their attention will be captured by this inexpressible pleasure of the delicate taste of the cake.

I was joking. Of course they will. Then, when not a crumb remains.

And you smile and invite them to visit again.

Bon appetit!

The most beloved and popular cake of all generations is Napoleon Cake. There are many cake recipes, but one thing is invariable - absolutely everyone loves this unusually delicious puff cake with butter-custard cream that melts in your mouth. There are several stories of this sweet miracle. One of the most popular: This delicious dessert was invented by confectioners for the 100th anniversary of Russia's victory over Napoleon. Puff pastry was made in the form of triangles layered with custard and sprinkled with crumbs. Everyone liked it so much that over time it turned into a more voluminous Napoleon cake, which is eaten with pleasure by more than one generation of sweet teeth.

Cake Napoleon is prepared both according to classic recipes - from puff pastry, smeared with custard, and according to new exotic ones. Today we have several best recipes this culinary wonder.

Cake Napoleon with Plombir custard with step by step photos

We will prepare this surprisingly tasty and beautiful cake with an unusual delicate cream Plombir from instant puff pastry.

Products for the test:

Glass =250 ml

• 1 egg
• Ice water
• A pinch of salt
• 4 cups flour
• 400 g butter
• 1 table. a spoonful of 9% vinegar

For custard "Plombir"

• 1 egg
• 200 g sugar
• 100 g butter
• 400 ml milk
• 200 g heavy cream (33%)

Cooking

First you need to prepare the dough.

Sift 4 cups of flour into a deep bowl.

Then finely chop 400 g of butter with a knife right in a cup with flour, all the time it is completely rolled in flour. You can grate the butter on a coarse grater if you prefer. The butter should be firm and cold, you can take it out of the freezer (put it there for 2 hours).

As a result, there should not be small crumbs, as for shortcrust pastry, but there should not be large pieces of butter either. Grind the dough with your hands a little, so it's easier to identify large pieces of butter and chop them with your hands. The base of flour and butter is ready. Make a recess.

In a glass of 250 ml, break the egg, add a pinch of salt and 1 table. a spoonful of vinegar, beat well with a fork until smooth.

Then pour a glass ice water to the top of the glass

Make a small well in the butter crumbs and pour this mixture into the flour.

You don’t need to knead this dough for a long time, you just need to collect it into a ball. If you knead for a long time, the butter will melt, and the dough will no longer be puffy.

Mix and form the dough into a ball:

When the mass has become homogeneous, we form the dough so that it can be divided into cakes.

We divide the dough into 8-10 cakes. The amount depends on the diameter of the cakes you are going to bake. Please note that when baking, the diameter decreases by 1.5-2 cm.

Form koloboks and put them on a plate sprinkled with flour, cover with cling film and refrigerate for 2 hours. The dough can be left in the refrigerator overnight and baked in the morning if necessary.

Cooking cream Plombir

Cream products:

Break an egg into a deep bowl, pour sugar

and starch (corn or potato)

and mix everything until smooth with a whisk or mixer.

Pour the milk into a saucepan or ladle and bring to a boil.

Pour hot milk in a thin stream into this mixture of eggs, starch and flour. Stir until smooth and sugar is completely dissolved.

Pour this mixture back into the saucepan and put on fire, cook until thickened.

The cream turns out to be quite thick, but with a smooth and uniform structure. This is a type of custard.

Add butter to it and mix until smooth and butter is dissolved.

The result is a smooth, beautiful cream that needs to be cooled before being combined with whipped cream.

Cover the cream with cling film or a lid if you will cool it in the same pan and put it in the refrigerator.

The custard base can also be prepared in advance, like the dough for the cakes, and stored in the refrigerator for 2-3 days.

Remove the cooled custard base from the refrigerator and lightly beat with a mixer or whisk.

Also whip heavy cream until stiff.

Combine both masses and mix with a spatula until smooth.

The cream is light, tender, airy and very tasty. You can use it not only for Napoleon, but also for Medovik.

Let's take a test. When it lies in the refrigerator, it will become quite dense. Remove 1 scoop from fridge

Leave the rest in the refrigerator for now.

On a work surface sprinkled with flour, roll out cake layers 2-3 mm thick.

We cut out the cakes of the desired diameter using a ring or plate and a knife.

We collect the rest of the dough, put it in the refrigerator and then you can still make a cake and sprinkling from them

Prick the dough with a fork quite often so that it does not bubble during baking and the cakes remain as even and beautiful.

So that the cakes do not deform during transportation, and it is better to immediately roll out the baking sheet on a Teflon rug and bake on it. Or use baking paper

We send the cakes to bake in an oven preheated to 200 degrees until a light ruddy color.

In total, from this amount of dough, 12 cakes with a diameter of 19 cm are obtained.

and one cake for sprinkling (from leftovers)

The cream can be spread on the cakes gradually, or you can immediately spread it on all the cakes (except the top one) and leave a little more cream on the top and sides of the cake.

Collecting Napoleon.

To prevent the cake from slipping, put some cream on a serving dish.

Napoleon cake is sprinkled with crumbs so that they do not litter the serving dish; it is better to put 3 strips of baking paper on the dish, which are then easily removed and the serving dish remains clean.

We collect the cake, distributing the cream evenly over the cakes and put on top of each other.

We lay the last cake, but do not smear it with cream yet.

We put a board and a load on top and leave it for 1 hour to sink and take the desired shape

We remove the load and coat the cake with cream on all sides.

Crumb the cake that we left for sprinkling with your hands or a rolling pin. And sprinkle this crumb on all sides.

Remove the paper from the dish and put the cake in the refrigerator for 6-8 hours to soak. If you like crispy puff pastry, then the cake can be eaten right away.

And decorate the cake to your liking.

Cake height 10-11 cm, diameter 19 cm, weight about 1.7 kg

The cake is insanely delicious.

The most delicious and delicate puff cake with butter cream Plombir is a real pleasure!

Cake Napoleon classic recipe with photos at home

Products:

For cakes:

• 1 egg
• 200 g margarine (or butter)
• 420-430 g flour
• 0.25 teaspoons spoons of salt
• 0.5 tsp. spoons of lemon juice
• 0.5 cups of water

For cream:

• 1 egg
• 1 table. a spoonful of flour
• 200 g sugar
• 1 g vanillin
• 100 ml milk
• 200 g butter

Cooking step by step:

1. Cold margarine cut into pieces and put in a cup with sifted flour -1 cup. Grind the flour with margarine with your fingers to the state of large crumbs. We roll into a ball.

2. Sift the remaining flour into a separate bowl. Break the egg into a cup or glass, stir it, add salt and lemon juice, add water, mix well with a spoon or fork and pour into the remaining flour.

4. Roll out the dough on a flat surface sprinkled with flour.

5. Put the grated flour with margarine on top in an even layer (the one that was rolled into a ball). Roll out with a rolling pin and form an envelope. And put it in the fridge for 30 minutes.

6. After half an hour, we take it out of the refrigerator, roll it out, form an envelope again and send the refrigerator for another 30 minutes.

7. While the dough is “resting” in the refrigerator, cook the cream.

8. First you need to prepare the custard base

9. In a deep bowl or pan, which can then be put on fire, break an egg, add sugar and grind until white

10. Add milk and a tablespoon of flour, mix everything until smooth

11. Put on fire and bring to a boil with constant stirring. Do not leave the stove, otherwise the flour will boil and lumps, and we need a homogeneous cream!

12. When the mass thickens and begins to boil - “puff”, remove the cream from the heat and cool.

13. When the custard base has cooled completely, add the draining oil and beat the cream with a mixer. The volume should increase by 2-2.5 times. All! Cream for Napoleon is ready!

14. We bake cake layers.

15. We take out the puff pastry from the refrigerator and divide it into 6-7 parts.

16. Roll each rolling pin 2-3 mm thick,

17. Put the dough on a baking sheet and bake the cakes in an oven heated to 200 degrees until golden brown. Somewhere 3-4 minutes. The baking time depends on your oven.

18. We take out the finished cake and transfer it to a flat surface so that it cools down.

19. The shape of the cake can be either round or rectangular or square - choose to your taste. Cut out a circle using a mold or plate, or leave the cake rectangular shape, just cutting off the bumps around the edges.

So we do with all the cakes. Don't forget to leave the cake scraps for sprinkles on the cake.

20. When the cakes are completely cool, you can collect the Napoleon cake.

21. Lubricate each cake with cream, pressing lightly to form a beautiful cake.

22. Coat with cream on top and around the edges.

23. Grind the scraps from the cakes with your hands. Or put in a plastic bag and roll over it with a rolling pin.

24. Sprinkle the cake with crumbs on top and sides, put it in the refrigerator for 8-12 hours.

25. All delicious Napoleon cake according to the classic recipe is ready! Bon appetit!

This Napoleon recipe differs not only in the composition of the cream, but also in the dough - it is prepared without eggs. It turns out it is insanely tasty and tender. And at the same time, it is much easier to prepare. The perfect Napoleon cake with a taste from our childhood.

• Sour cream 200 g
• Butter 200 g
• Flour 500-600 g

• Sugar 250 g
• Vanilla
• Milk 375 ml
• Yolks 6 pcs.
• Potato starch 3 tablespoons
• Flour 3 tbsp. spoons
• Butter 150-200g

Cooking step by step:

1. We take the butter from the refrigerator, it should not be too soft.

2. Press it with a fork, dividing it into thin slices. You don't need to beat it

3. Put sour cream, salt into the oil

4. Mix sour cream and butter with a fork until smooth

5. Add a little flour and knead the dough. Do not add all the flour at once, otherwise the dough will be steep.

6. We introduce flour in 3-4 doses. At first, it is easier to stir with a spoon, and then, when it becomes difficult to interfere with a spoon, knead with your hands. Do it quickly, about 5 minutes. Flour may be required less than in the recipe 80-100 grams may remain.

Readiness test check.

Take a small ball of dough, spread it on the table with your fingers, make a thin cake. Lift the edge and pull up. If the dough is well behind the table, it is ready. No more flour needs to be added to the dough.

7. We form a long sausage of the same width from the dough and divide it into 7-8 parts

8. We form koloboks and put them on a plate and then put them in the refrigerator for 30-50 minutes.

Cooking Custard for Napoleon.

1. Separate the yolks from the proteins and pour them into a saucepan in which we will cook the cream.

2. Add sugar, a pinch of salt, vanillin

3. Stir the yolks with sugar with a whisk.

4. Add starch and mix well

5. Add 1/3 warm milk and stir all contents until smooth.

6. Then add the remaining milk, Stir everything with a whisk.

7. Put on a small fire and heat to a boil with constant stirring.

8. After boiling, cook for a couple more minutes and turn off. We cool the cream.

While the cream is cooling, bake the cake layers.

1. We take out one ball from the refrigerator and immediately roll it out on parchment. Cut out the circle with a knife on a plate or a simple glass pan lid.

2. Prick the cake with a fork so that it does not swell during baking

3. We put to bake in an oven preheated to 180-190 degrees until golden brown for 4-6 minutes. The baking time depends on your oven.

4. So we bake all the cakes and they need to be cooled.

5. Add butter to the cooled custard and beat with a mixer.

We collect the cake.

1. We spread the cream on the cakes evenly, stacking them on top of each other, and lightly pressing on top. We also leave cream for the top and sides of the cake.

2. We crumble the scraps from the cakes into large crumbs. For a Napoleon cake, the sprinkling should be large, unlike. Therefore, do not shrink too much.

3. Sprinkle the cake with crumbs on top and sides.

4. We send for impregnation in the refrigerator for the night. Thanks to the custard base of the cream, the cake is perfectly soaked and just melts in your mouth!

Bon appetit!

The most delicious classic crispy Napoleon video recipe

Delicate delicious crispy cake Napoleon according to the classic recipe with a wonderful silky cream.

Lazy cake Napoleon without baking from cookies Ushki - a step by step recipe

simple and affordable recipe on hastily. If you do not have time to mess with the dough, then use this recipe. Make a Napoleon out of puff pastry "Ears". It turns out a very tasty tender cake.

There are 2 ways to cook and each is good in its own way! Choose!

Products:

• 1 kg puff pastry "Ears"
• 1 liter of milk
• 3 eggs
• 1 cup of sugar
• 150 g butter
• 1 g vanillin

Cooking step by step:

Everything is very simple! From puff pastry, you guessed it, we make cakes, so we just have to cook a delicate cream and assemble the cake.

So, break 3 eggs into a deep cup, pour sugar, vanillin and beat.

Add half the volume of milk (0.5 l)

Mix well with a mixer. Add flour little by little, continuing to beat with a mixer until a homogeneous consistency.

It turns out a liquid homogeneous mass, without lumps.

Put the second part of the milk (0.5 l) on the fire and bring to a boil.

Without removing the pan with boiled milk from the stove. In a thin stream, we introduce the egg-milk mixture, while stirring constantly.

Bring the mixture to a boil and cook for 3-4 minutes until thickened. Do not move away from the stove, stir constantly, otherwise it will burn.

Cool the custard.

We put in it butter at room temperature, cut into pieces.

Beat the cream with a mixer. The volume should increase by 2-2.5 times.

Assembling the lazy Napoleon:

Arrange puff pastry in a single layer on a serving platter.

Spread cream evenly and generously

Then put another layer of cookies and spread with cream.

A few cookies should be crushed and left for sprinkling

We do this until all the cookies are gone.

From above and from the sides we coat our cake and sprinkle with crumbs.

We send it to the refrigerator for impregnation for 3-4 hours. The longer it soaks, the tastier it is.

That's all! Cake Napoleon is ready! Happy tea!

Another quick Napoleon recipe without baking (video recipe)

Napoleon with condensed milk in a pan

This Napoleon can be baked in a pan. Great option for the summer, when it is so hot that there is no desire to turn on the oven, but you want a delicious cake. It's time to evaluate this recipe. You'll love it - that's for sure!

Napoleon turns out very tasty and tender. Delicate silk cream made from condensed milk makes it especially tasty!

Products:

• 1 egg
• 500 g flour
• 200 ml milk
• 100 g butter
• 0.5 tsp. spoons of soda
• A pinch of salt

• Milk 250 ml
• Butter 350 g
• Sugar 75 g
• Eggs 2 pcs.
• Flour 5 dessert spoons
• Condensed milk 380 ml
• Vanilla
• Nuts or cookies for garnish

Cooking recipe step by step:

First knead the dough

Grind sugar with egg and a pinch of salt

Add softened butter, mix well

Put the baking powder into the flour and put the flour in portions.

Knead elastic dough.

Divide it into 12-15 parts.

Roll out thin crusts

Shape them with a plate and a knife

Bake in a dry pan

on both sides to a ruddy state, all cakes and trimmings from them

Let the cakes cool down

Making cream

Whisk eggs with sugar

Add flour, stir

Bring the milk to a boil and combine with the milk-sugar mixture.

Cook in a saucepan over low heat until thickened.

Cool the custard

Pour in condensed milk, stir

Combine with butter and beat with a mixer.

Spread the cooled cakes with cream.

Coat the top and sides of the cake with cream.

Grind the cake scraps and sprinkle them on the cake from all sides. Decorate with crushed nuts

Place in the refrigerator to soak overnight.

Cut into pieces and eat with pleasure.

More delicious cakes:

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For the centenary victory over Napoleon, a delicious cake was invented in Russia. It was made in a triangular shape, which symbolized the cocked hat of the great leader. Eating it meant victory over the emperor. They liked this delicacy so much that over time they began to cook not only cakes, but also a cake.

Cake Napoleon, a classic recipe at home

For many years of preparation of this sweet dish, many recipes have been invented. But the Napoleon cake remains the most common. classic recipe. Many, having prepared a dessert, will say that the taste is like in childhood with their grandmother. This delicacy is easy to prepare. The cakes give the main taste, it is they who need to be given all the attention. According to this recipe, the cake will be airy, weighing about a kilogram.

Cooking steps step by step

Ingredients:

• egg - 2 pcs.;
• margarine - 300 g;
• flour - 150 g;
• water from the refrigerator;
• lemon juice - 0.5 tsp;
• flour - 450 g.

For cream:

• vanilla sugar;
• egg - 2 pcs.;
• unsalted butter - 300 g;
• milk - 180 ml;
• sugar - 1.5 tbsp.

Cooking:

1. Margarine put in the freezer for two to three hours.
2. Cool the flour for a couple of hours in the refrigerator, sift on the table.
3. Cut margarine into thin strips.
4. Mix with flour (150 g) and chop again with a knife. Squeeze well with your hands.
5. Press down on the mixture until it forms a tight ball.
6. Put away in the cold.
7. Prepare another dough. Pour flour (450 g) into the container, but it is better to leave a little so as not to overdo it. The dough will be soft and not sticky to your hands.
8. Pour in lemon juice.
9. Pour very cold water into a glass to the top, add eggs.
10. Stir with a fork until dissolved.
11. Sift flour on the table.
12. Pour egg water into flour.
13. Stir with a spoon, knead with your hands. If there is not enough flour, add. So that the finished, baked puff pastry does not become tough, an excess amount of flour should not be added to it.
14. Roll out the dough, which was prepared second in turn, into a rectangle. If you roll it too thin, it will tear.
15. Place the dough you made first in the middle. Now wrap the first dough with the second, like an envelope. First wrap one edge, then from two opposite sides and cover with the remaining end.
16. Sprinkle the dish with flour, put the dough envelope down with a seam and place in the refrigerator for half an hour. To avoid condensation, do not cover it from above.
17. Transfer the chilled product to the table in the same position as on the plate. Roll out into a small square.
18. Roll up again and refrigerate for half an hour.
19. Roll out again and send for the same time to rest in the cold. After these manipulations, you can start making the cream.
20. Keep the oil without cold for several hours so that it becomes completely soft.
21. Break the eggs into a small bowl. Beat with sugar until the mass becomes white.
22. Add vanillin.
23. Pour milk into a saucepan and pour in the egg mixture. In order for the cream to be uniform, without lumps, it is necessary to constantly stir with a whisk. Wait until it boils and remove immediately.
24. Set aside and chill.
25. For now, back to the test. Cut the envelope into six equal parts. Roll out circles of equal shape. You can make one large layer and use a baking sheet.
26. To make it convenient to roll out and the dough does not stick, dust the table with flour.
27. Place the rolling pin on the edge of the dough, lightly roll the mass onto it. Transfer to the form. Roll out the dough according to its size.
28. Poke holes with a fork.
29. Bake for approximately 10 minutes. Pay attention to the appearance, if it turns red, then it's ready.
30. Bake the cakes.
31. Let's go back to the chilled cream mass. Break up the butter with a spoon.
32. Add the cooked mass in butter in small parts, mixing well. Added - mixed and so on until you enter the entire cream.
33. The finished cream is appetizing, monophonic. Oil must not be released from total weight and peel off.
34. Lubricate the cakes with cream.
35. To make the cake uniform, press each subsequent layer with your hands over the entire area of ​​​​the cake.
36. Cut the resulting delicacy with a knife along the edges, forming an even round dish.
37. Crush the resulting cut parts with your hands and sprinkle the top layer.

Since Soviet times, this delicacy has been a welcome dish on the table. An ordinary day turns into a holiday with the advent of a sweet dessert. Previously, the hostess had to stand idle for hours in the kitchen to cook it. Now, in modern world, you can go to any store and buy ready-made dough that is not inferior in taste and quality home product. The result is the same, but time is saved.

The finished dough must be stored in the freezer, it must not be defrosted several times. To make the cake delicious, do not use oil for baking cakes, cover with parchment paper.

Ingredients:

• walnut - 300 g;
• egg - 6 pcs.;
• puff pastry - 1.5 kg;
• milk - 1500 ml;
• flour - 6 tbsp. spoons;
• fine sugar - 3 cups.

Cooking:

1. The best way to defrost is time. Of course, in modern ovens and microwave ovens there is a special defrost function, but they often fry the product.
2. Most often in the store you can buy dough in a rectangular form. Makes about six sheets per the right amount weight. Cut them in half.
3. Roll out each piece to a thickness of 3mm.
4. Line a baking sheet with baking paper.
5. Put a crust on it.
6. Prick with a fork. This is necessary so that the dough does not swell or deform.
7. It does not take much time to cook, five minutes is enough for each cake.

Cream:

1. Whip eggs and sugar until stiff peaks form.
2. Boil milk.
3. Pour the sweet mass into milk.
4. To avoid curdling of eggs, it is necessary to constantly stir the mass.
5. After boiling, immediately remove from the burner and add vanilla.

Assembly:

1. Choose the most unfortunate shortbread, chop.
2. Chop nuts.
3. Lubricate the cakes with cream.
4. Sprinkle a layer of nuts in the middle of the dessert.
5. Collect the cakes to the end, upper part sprinkle with the rest of the nuts.

Honey Napoleon

This recipe is not quite a traditional cake. The honey included in the composition gives an amazing taste to this delicacy.

Ingredients:

• lemon - 1 pc.;
• egg - 4 pcs.;
• baking powder dough - 1 package;
• honey - 4 tbsp. spoons;
• unsalted butter - 150 g;
• sugar - 250 g;
• flour - 600 g;
• sour cream - 250 g;
• powdered sugar - 300 g.