Napoleon cake (family recipe)

[Galya]

Galyahow nice it is to read such a review! I am very glad that you liked the cake. Bake to your health !!!!!
Karina,
AlbinaProbably everyone has their own recipe for Napoleon .....
Gulya, So! And you probably should have made a new recipe with your photo !!!!!!! And if I already started writing here, then let's tell me what kind of custard you have .... I honestly don't make them at all. And the kusmanchik is excellent!

[Sveta]

Sveta, I got busy, but I didn't write the report .... I am writing :-) The cake turned out to be very tasty, I made it strictly according to the recipe, I even sprinkled it with chocolate like yours. It turned out 12 cakes. The cake is not "wet" at all, with a moderately sweet cream. Unfortunately, there is no photo, I thought I would have time to do it, I put it off, and suddenly the guests came and the whole cake was filmed. We will definitely bake some more
Thanks again Sveta

And if I already started writing here, then let's tell me what kind of custard you have ...

I told everything)) wow, I finally finished writing the recipe ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=381197.0

I told everything)) wow, I finally finished writing the recipe ...

I, if I make a custard, I make exactly this one that Parallel gave. Thank you

[Hope]

Hope, very well!!!!!! Thank you for the report ... oh, even a photo!

I just wanted crispy.

I want one too, I like crispy ones.

Well, the long-awaited recipe has finally appeared. Heard. Here the post will end and how will I start baking everything (I bake it now, but try nIzya). For a long time everyone has been asking for Napoleon, but I don't understand him. Everyone was waiting for this recipe. Now I will not turn away.

[Sima]

Simaand what does it mean

the long-awaited recipe has finally appeared. Heard.

We have sooooo many recipes for this cake on HP Napoleon cake (collection of recipes)... And I took a few photos, that's why I decided to issue my own ... beloved with a separate recipe! ...

I also made a cake - it is on the loggia, so to speak, it is soaked. Now, and tomorrow morning I'll take a sample

[Irina]

Irina, and photo?

I just put a fotik on charge. But I don’t have any beauty either, because I rolled out the cakes of arbitrary shape. For me, the most important thing is that everything is crunchy. I liked that everything was very fast - in about 40 minutes the cake was ready (this does not include the cooling time of the dough in the chill-ke). I kneaded it - I went to school for my granddaughter, arrived, rolled it out, baked and smeared it. While the kid was resting, the cake was ready

[Sima]

SimaWhat does it mean? We have sooooo many recipes for this cake at HP Napoleon cake (collection of recipes)... And I took a few photos, that's why I decided to issue my own ... beloved with a separate recipe! ...

I remember the girls asked for your homemade recipe to be posted. Maybe I'm confusing something, but it was more than once. I kept waiting (rather, I was looking for a reason). : girl_wink: I won't bake until Fomca shares her favorite recipe. I did not even try to go into the topic of Napoleons.

[Sima]

Sima, Got it! Thank you for your trust! Bake to your health and please your friends: rose: loved ones!

The cake has been tested - delicious to the point of insanity, just the way I wanted - so tender and crunchy

Thank you Svetlana for such a pleasure

[Irina]

Irina, would rather the weekend. I'll do it too!

[Irina]

Irina, how glad I am that the kusmanchiki have gone to the topic !!!!!! : nyam: Yes, and what! I am very glad that the cake met your expectations !!!!!! : victory: And it's not at all troublesome, tell me?

Irina, would rather the weekend. I'll do it too!

I'll wait!

But I also did it today, it's worth waiting for my customers and it smells so bad that I really wanted to taste it (although I'm indifferent to Napoleons). When I leveled, I managed to try the trim, delicious! Thanks for the recipe! Made with custard, without butter, added a little cream. Soaked very quickly.

[JULIA]

JULIA, thanks for the report !!!!!! Hope customers are happy!

Svetul, I made it! Tomorrow I will treat guests to your Napoleon and my Inneta.
The cream was made from cream and condensed milk, without butter. After a couple of hours of soaking, she leveled the sides. I drank some seagulls with scraps. Very tasty, with such a cream it is gentle, not greasy, but not wet, as with custard.
Tomorrow we will try and drop in with reviews. Not saying goodbye

Irishka and your cream (cream + condensed milk) do not forget to put the recipe on public display

[Irina]

Irina, here's a smart girl, she said, she did !!!!! I also made two cakes! You can also set the table, right ??
I'm waiting!

Irishka and your cream (cream + condensed milk) do not forget to put the recipe on public display

Irina. This is the lightest cream. Whip cream 33 - 35% chilled and soft peaks and pour the condensed milk in a thin stream, without stopping whipping. All!

Virgo, if you knew the lope, I had already transferred cream at the current price of 156 rubles per pack - here I beat it - everything is fine, only I start pouring condensed milk - everything goes in grains at once and as a result, one slurry (I observe temperature conditions), even in this Napoleon with butter - the grains also went, but I smeared it anyway - you can't see it in the cake

Svetochka, I also baked a napoleon yesterday, as I was interested in the cream and the chic cut of the cake. Have not tried it yet, so I'll write a photo and impressions later.

I just start pouring condensed milk - everything goes in grains at once and as a result, one slurry

Ira, I noticed that for butter-creamy condensed milk creams you need about the same warm temperature of the products. If, for example, the butter is not sufficiently settled after the refrigerator (not almost floating), then the cream will exfoliate from the condensed milk.

And since it is better to whip the cream colder, then they must be whipped separately and carefully added to the finished cream. My butter was warm (it already floated), condensed milk from the cabinet, and homemade cream stood on the table while I baked the cakes and turned out to be cool.

I got such a delicious cake:



Svetochka, delicious cream! I used to make either butter + condensed milk or cream + condensed milk, but I didn't make one like yours, it's very tender, moderately fat, just for such cakes. And the amount of cream in your cake is ideal, in moderation.

The cake turned out to be large, we will stretch the pleasure for several days.

[Qween]

Qween, oh, and a piece of mine is how similar !!!!! Thanks for the report, eat to your health!
I also didn't come to this cream right away, but I liked it so much that I began to use it always with these cakes.
Regarding the fact that there are grains when mixing cream with an oil-condensed milk part. That's right, the temperature of the food should be the same. That's why I whip the cream first and set it aside. Further, well softened butter with condensed milk at room temperature. And then, they recommend at a low speed, as I indicated in the recipe. But ... I do everything big, I do it better. If, nevertheless, the cream went in grains, then for 20 seconds I put it in the microwave at high power and immediately with a mixer at high speed, everything goes very well into a thick and glossy cream.

[Ira!]

Virgo, if you knew the lope, I had already transferred cream at the current price of 156 rubles per pack - here I beat it - everything is fine, only I start pouring condensed milk - everything goes in grains at once and as a result, one slurry (I observe temperature conditions), even in this Napoleon with butter - the grains also went, but I smeared it anyway - you can't see it in the cake

Ira! I always use local cream. There is a cheaper "White City" 33%, they are whipped until soft peaks and I use them for a creamy curd soufflé with the addition of gelatin. And more expensive "PARMALAT" 35% - these are whipped to good peaks, you can safely use without fixers and gelatin. there have never been punctures during whipping.

Qween, oh, and a piece of mine is how similar !!!!!

Thank you, Svetochka, I take it as a compliment, as your cakes are always gorgeous in cut. True, those cakes that are on top - I rolled out, and then I was busy and asked my mother to roll the rest of the cakes.Everything is the same, but my cakes are a little larger in diameter. I didn’t alternate them, but I put together the cake.

And the cake too, did I understand correctly?

Of course that's right, Svetochka! I wrote here:

such tasty I made a cake

recommend at low speed, as I indicated in the recipe. But ... I do everything big

I also did it on a large one, so the cream turns out even more magnificent. It makes sense to whip the cream separately at a low speed so that they do not turn into butter, and already with condensed milk they will definitely not break into butter, but only become more magnificent.

By the way, I forgot to indicate that I put in the cream, so I diluted it a little with milk.

Girls, your cakes are just "CLASS". I have a small piece left - I won't get through the door soon Thanks for the advice on the cream - I realized my mistake just now, I see senile sclerosis came to me As I read Qween's comment that condensed milk is stored in a locker and saw mine in the locker, prepared exactly for this cake, I just mechanically grabbed a liter eggplant with draft condensed milk from the fridge, levanula but it was normal and put it back on the machine as well - in a word ........ I use Petmol cream 33% - it seems not bad

Sveta, but I have a question. Does it matter how to knead the dough: by hand or with a combine, for example? Here is the first time I baked, kneaded with a combine. Everything rolled out fine, but for some reason the cakes were not like yours in the photo, they turned out to be not very bubbly. Now I made the dough for the second time (I really liked the cake), kneaded it by hand, as it is written, we will check if anything will change Then I will write off the result ))

[Galya]

Galya, and here I am, how old and all with pens! Can the oil be crushed into too small crumbs by a combine? So we are waiting for the comparison!

It is very easy to grind the crumb in the combine, there you have to press the pulse button literally five times, and the crumb is ready, and then quickly and quickly knead the dough - collect into a lump.

Vooot, but I mixed all the dough in the food processor, and not just butter into crumbs

I also knead all the dough with a combine, just the main thing is not to knead for a long time, there several times to press the pulse and that's it, so that the oil does not dissolve through the dough. It is not necessary to achieve smoothness and uniformity of the dough, it is enough for it to gather in a lump.

Gulya, thank you very much!

And today this Napoleon is even tastier, in general, what a delicious mortality! Toko is already much smaller and is decreasing.

It must be baked strongly in advance, like Korolevsky, Spartak - I came to this conclusion. The longer it is infused, the tastier this Napoleon is.

[Qween]

Qween, Yes Yes! It's right!:)

It is very easy to grind the crumb in the combine, there you have to press the pulse button literally five times, and the crumb is ready, and then quickly and quickly knead the dough - collect into a lump.

Kesh wanted even more

[Svetlana]

Svetlana, didn’t .. Didn’t find high fat cream.

Kesh wanted even more

oh and I don't have Kesha ... there is a similar Boshik and Gastrorag, but I make this dough in a Tefalev processor-processor, with boomerang knives.

Girls, I also baked this cake a couple of days ago, I really wanted to learn how to bake Napoleon. Thanks to Svetlana for the master class,: rose: otherwise I would never have dared to do such a feat. My men think that Napoleon is too fat and heavy cake for them, but this one was cracked and never blinked an eye. True, I messed up with the cream, but no one noticed this ...: oops: But now my men think that my cakes are much tastier than store cakes. And all this thanks to this forum, where I learned so much.

[Iruta]

Iruta, you see how wonderful! :) And about the cream, write what you screwed up, we will try to figure it out and help. And there is no piece left, and we want to admire. :) And our forum is wonderful. I also learned a lot here.

Well, I celebrated and returned with reviews.
The cake went off with a bang, everyone liked it. As for the cream, I will say my opinion that oil is NECESSARY. Cream and condensed milk are tender, tasty, but they affect crispness.
So I think that butter is worth adding, and cream, if it's hard to find, can be excluded.
To reduce the fat content, warm milk can be added to the whipped butter, and then condensed milk. I did this when Napoleon made beer, there, too, the crunchiness of the butter cream is preserved.

[Qween]

Sorry, but no photo: girl_red: My cream peeled off a bit when I introduced whipped cream. Then I read it at Qweenthat this can happen due to the fact that either the cream was not sufficiently heated before their introduction, or the butter was not melted enough. I will work on bugs. Thanks again for the recipe: rose: Delicious cake.

[Iruta]

Iruta, the cream can be reanimated in your case. To do this, put the bowl with the cream in a water bath or in the microwave for 20 seconds, so that the cream begins to "float" slightly along the bottom of the container, take it out and beat it at the maximum speed of the mixer until a smooth and glossy cream - this happens very quickly, with this cream.

Irina, that's all, it means there will be one more report! Right?

Tell me which glass in ml. You're using?

[Irina]

Irina, that's it, it means there will be one more report! Right?

Kaneshna! Only later, but then, as they say, every day Napoleon cake is no longer cake

Tell me which glass in ml. You're using?

Considering that the moisture content of flour is different for us and I indicate its approximate amount, then the volume of the glass is not so important. And I don't measure water on a scale. If volume is important to you, then take a 250 ml glass.

Considering that the moisture content of flour is different for us and I indicate its approximate amount, then the volume of the glass is not so important. And I don't measure water on a scale. If volume is important to you, then take a 250 ml glass.

It's clear about flour, but how much water to take? Thank you, I'll take it at the rate of 250 ml.

Sveta, and I am again with a report and gratitude! This time, the dough was kneaded by hand - the cakes turned out to be very airy and bubbly, the cake itself turned out to be higher this time. I put boiled condensed milk into the cream, I wanted to try what would happen, maybe that's why it came out not as crisp as last time, but it still turned out to be VERY tasty Thank you!

[Galya]

Galya, I already had a mouthful of saliva, looking at the photo