Cake "Gentle Napoleon" (master class)

Category: Confectionery
Gentle Napoleon cake (master class)

Ingredients

Dough:
Eggs 2 pieces
Butter 300 g
Flour (glass 200 ml) 6 tbsp. (670 grams)
Salt pinch
Table vinegar 4 tbsp. l.
Water 300 ml
Custard cream:
Milk 1.5 liters
Sugar 500-550 g
Yolks 6 pcs. or 2 whole eggs
Flour 6 tbsp. l. with a slide or 200 g
Vanilla sugar (vanillin)
Cognac 2 tbsp. l.
Butter 400 g

Cooking method

  • How I love this cake !!! It is soft, tender, soaked, juicy, just a sheer pleasure)))) Of course, this is not a real Napoleon - the dough here is not real flaky, but false, and the cream is not butter, but it does not become less tasty from these replacements))) Except Moreover, this is the only cake that my husband loves, and for him to eat something sweet is practically a feat. Together we eat it in a day (except for breakfast, lunch, dinner), although it turns out to be big - three kilograms for sure. The cake is certainly not the easiest one, but in principle there is nothing particularly complicated there. It can be done manually, without the use of technology, and in a combine. I'll show both options here. I found the recipe for the dough on a delicious blog, only there I added a pinch of salt, the cooking technology - in LJ Elayzik, cream - on our HP, in the recipe for the crème brulee cake, only without caramel sauce.
  • So,
  • Dough:
  • First of all, the puff pastry products must be cold. Cut the butter into cubes and refrigerate - if kneading by hand, and in the freezer - if in the processor (after all, the knives of the processor heat the dough). I do not use margarine, I make the dough only with 82% butter.
  • Gentle Napoleon cake (master class)
  • The water for kneading should be ice cold, eggs from the refrigerator. Sift flour, add a pinch of salt
  • Gentle Napoleon cake (master class)
  • Pour the butter cubes into the flour and rub with your fingertips until crumbs form. Some crumbs can be the size of a pea, do not try to turn everything into dust - after all, it is these pieces of butter that then form a lamination.
  • Gentle Napoleon cake (master class)
  • Gentle Napoleon cake (master class)
  • Break eggs into a cup, shake slightly with a fork, add water and vinegar. (In the photo, I mix two portions at once, so there are a lot of products).
  • Gentle Napoleon cake (master class) Gentle Napoleon cake (master class) Gentle Napoleon cake (master class)
  • Pour this mixture into butter and flour crumbs and knead the dough - first with a fork, then with your hands. If the eggs are large, then some of the liquid will remain, do not pour everything at once, not all of the liquid may go away.
  • Gentle Napoleon cake (master class) Gentle Napoleon cake (master class) Gentle Napoleon cake (master class)
  • that's how much liquid I have left:
  • Gentle Napoleon cake (master class)
  • The dough turns out to be elastic, pleasant to the touch. It needs to be divided into 16 parts, covered with foil and put in the refrigerator for an hour or two (you can overnight). You can divide it into a different number of cakes, but it is easier for 16 - to divide into 2 parts, then each in half, and so on)). These are the balls that are obtained (I put a matchbox next to it for the scale)
  • Gentle Napoleon cake (master class)
  • If we knead in a combine, then with these knives. In a bowl, half the flour, salt, butter and another half of the flour. In the pulse mode, we quickly make a crumb, and fill in the liquid, also in the pulse mode. The dough is kneaded in the processor sooooo quickly.
  • Gentle Napoleon cake (master class)
  • Gentle Napoleon cake (master class)
  • We take out the dough from the refrigerator and roll out the cakes. I roll on baking paper, dusting with flour. We roll it out like this - from the center in four directions, and not just carry it back and forth with a rolling pin)) I can’t explain it scientifically, but I read it from Elayzik that it’s much more effective, and it’s true))
  • Gentle Napoleon cake (master class) Gentle Napoleon cake (master class) Gentle Napoleon cake (master class) Gentle Napoleon cake (master class)
  • Gentle Napoleon cake (master class)
  • Here's a rolled cake that turns out, pieces of butter are visible in it:
  • Gentle Napoleon cake (master class)
  • I roll out the cakes and put them in the refrigerator so that the butter in the dough will freeze again and melt only in the oven, at a high temperature, to give the dough a flakiness. Yes, be sure to prick the dough with a fork, if you don't prick it, then a ball will inflate in the oven)) here I didn't prick the edge of the cake, and so everything was swollen:
  • Gentle Napoleon cake (master class)
  • I bake the cakes at 220 degrees with convection on three levels of the electric oven at once. In the gas oven, you will probably have to bake one cake at a time, but I don't know for sure. After baking, while still hot, I cut it along the lid of the pan or another template)) These are the biscuits - we put them on top of each other after cooling.
  • Gentle Napoleon cake (master class) Gentle Napoleon cake (master class) Gentle Napoleon cake (master class)
  • Custard cream:
  • There are no normal photos ((But everything is simple there - you need to cook the custard, your favorite. I make the custard in the microwave.
  • Grind the yolks with sugar, add flour, a little milk at a time so that there are no lumps, then add the rest of the milk, add vanilla, and everything in the microwave. First, I take it out for mixing after three minutes, and then when it begins to thicken - after a minute. How it thickens - I add oil to the hot cream, stir and cover with a film so that a crust does not form, well, I constantly stir it until it cools, or you can add the cooled custard base in a spoonful into whipped butter and beat everything. The butter can be replaced with cream - whip the cream, and stir with the cooled custard. There are photos with cream)) but more often I do it with butter.
  • Gentle Napoleon cake (master class) Gentle Napoleon cake (master class) Gentle Napoleon cake (master class) Gentle Napoleon cake (master class)
  • Assembly:
  • I layer the cakes with cream, they stand at room temperature for two hours, and then in the refrigerator. if this is the lower tier in a multi-tiered cake, then I put it under the press; if the cake is a single-tiered one, I don’t put it, and so it settles until it is soaked.
  • Gentle Napoleon cake (master class) Gentle Napoleon cake (master class)
  • If necessary, I cut off the edges to make it even:
  • Gentle Napoleon cake (master class)
  • And here it is in a decorated form - here is Napoleon in the lower tier:
  • Gentle Napoleon cake (master class)
  • But for myself, most often I do not decorate at all - not before that, so I want to gobble it up sooner))) I don't even sprinkle it with crumbs, we knead it like that))

The dish is designed for

about 3 kg

Cooking program:

oven

Olga VB
Gulya, Very nice cake turned out!
I think that it is also very tasty.
You wrote that there are double portions in the pictures.
This is 3 kg from a double portion and you need to make 16 cakes or from a single one?
And what is the diameter of the template?
Still not really sure how to shove 16 rolled layers into the refrigerator ... Is this stage in any way impossible to improve or simplify?
Parallel
Olga, thanks)) yes, the cake is delicious))
3 kg is made from one serving, large cake. 16 cakes also come out of one portion of the dough, the diameter is about 25 cm.I roll each cake on a separate sheet of baking paper, so I just put them together with the sheets one on top of the other, and then I take three pieces and bake. You can probably roll and bake right away, but it's often hot in my kitchen and I'm afraid that the butter will melt, so I cool it down.
Vei
Gulya, just the other day asked her grandmother the recipe for Napoleon, on which I grew up. Apparently, he is exactly like yours. Only my grandmother laid down everything by eye, and you have exact proportions. Thank you! I will definitely bake, then I will report back.
Parallel
Vei, I really hope that this is it))) be sure to write how it happened, I will wait! it's good that there are such family recipes and there is someone to ask! As a child, I adored grandmother's thick pancakes on semolina, now I would eat a stack, but there is no recipe (((Grandmother does not remember him already (((there are several recipes in her notes, but that one is not ((all yeast, but I remember that the dough was not yeast. Well, this is a lyrical digression, but try to make a cake - I will be very glad if it is him!
TATbRHA
Parallel, thanks for the detailed master class! This is a really delicious cake. I'll only do ... um ... part three, that's enough. Well, or half!
Parallel
Tatyana, thank you))) Make a half - for some reason it is quickly eaten)) with a half, probably about 20 cm in diameter, the cake will need to be rolled, well, or made less cake.
Veronka
Parallel, and can you knead the dough in a bread maker? I just really don't like kneading dough
Parallel
Veronica, here I am not an advisor, unfortunately ((((I have a bread maker only in plans so far ... It is possible in the processor, and it still seems possible in a planetary mixer), a nozzle with three rods, but I have not tried to knead in it myself.In the processor, in general, the dough is kneaded almost instantly, there the count goes for seconds - a few clicks in pulse mode, and the dough is ready)
Veronka
I do not have a processor: girl-th: I
Parallel
Veronica, do not cry, if you struggle a little with the dislike for the kneading, then you can do it with handles) it is not difficult to knead there, this is not a yeast dough, in fact it is absolutely not necessary to knead there for a long time. The main thing is to grind the butter with flour and salt into crumbs, and quickly and quickly knead the dough.
Veronka
well, if you knead for a short time, then I'll try: spiteful: I really wanted Napoleon
fomca
Veronica, HP will not work! I always make this dough with my hands. It is not necessary to knead it, the main thing is to collect it into a lump.
fomca
Gulya, well done, that she shared her recipe. Ah, if it weren't for me ...
Veronka
persuaded, on the weekend I will do
Parallel
fomca, Svetlana, yes, this is a tremendous thank you for pushing me to this feat)) I had pictures from November, I still could not draw up a recipe, I took it a couple of times and threw it away. And you inspired me)) and your Napoleon also inspired)) I will definitely do it, my dad's birthday is soon, so I'll probably try)
Parallel
Quote: Veronka

persuaded, on the weekend I will do

I will wait for the report))) I hope everything will be easy and simple, and the cake will not disappoint)
Mom Tanya
Gulechka !!! Well done !!!! Thank you! How many photos !!!! I will definitely try!
Parallel
Mom Tanya, Tanyush, thanks)) Try it, try it, it's worth it))
Oh, and there are even more photos in fact - I wanted to show the cake options here. In particular, I added a lemon-orange curd from Chadeyka to the custard, and made a layer of dried apricots in orange juice. There, too, there are photographs, somehow I'll post it later. I also made it with creme brulee. It's all delicious, but still this particular option remains a favorite, just with custard. The husband says that it tastes like ice cream.
Mom Tanya
Parallel, fomca, girls, definitely inspired me to "Napoleon" !!!!
Veronka
As promised, I am reporting - I made a cake, the dough is really kneaded very easily, the cake is incomparable, delicious, tender, melting in your mouth. .. only one minus - well, it is eaten very quickly
In general, the household decided that Napoleon now has our favorite cake
Parallel
Veronica, oh, how you made me happy)))) Thank you for the tip))) I'm just insanely glad that you tried it and most importantly, everyone at home liked it)))) mine also adore it. Even the eldest daughter, who generally does not recognize any cakes except chocolate with chocolate cream, having tasted Napoleon, said that now she does not know which cake her favorite is - chocolate or Napoleon, then she thought about it and decided that it was Napoleon after all)) but I also know about its main drawback - fast eating)). so when I do it again, I think - well, how big it turns out, we won't eat it, and then a day later the plate is magically empty) Oh, I read your review, and I wanted soooo cake))) now I will bake custom-made, and probably tomorrow I will too oven napoleon)
fomca
Gulya, I was ordered a "wet" Napoleon - so I'll try it, but I'm terribly afraid !!!!!!! 2D cake - heart. Tell me about the cream, but if you mix oil in a warm base, then don't whip it? And what is the consistency of it? So I think, maybe I can leave the cakes from my recipe ...
Parallel
Svetul, do not be afraid of him))) he is kind))) I mix the oil, it dissolves in the cream, and then I just stir it and cool it. I do not beat anything after cooling. The consistency is not at all the same as that of the butter cream in your napoleon, it does not hold its shape. This is a custard, it will soak the cakes later and they will be soft and juicy. When did you order? I will do it today, maybe I will take a picture of the cream if the camera does not sit down
fomca
Order on Saturday. And I'm not friends with custard. And a voluminous cake can be cut !?
Parallel
I cut a typewriter out of it. to keep it in better shape, I put it under a small press, so that certainly nothing then sagged anywhere and floated.and the custard is so simple and light)) be sure to be friends with it. It is especially cool to cook it in micro - put everything at once, except for butter, and just know, periodically take it out and stir it. Nothing burns there, and your hands are free - you can simultaneously wash dishes or cook dinner.
Parallel
Svetlana, there is no time to expose the photo yet ((I will write in words, and then I will add pictures on the preparation of the cream. So, this time I did it for a liter of milk - this is not for the whole portion of cakes, but somewhere 2/3. beat a little 4 yolks and 400 grams of sugar. Added 140 grams of flour and 60 grams of milk, beat until smooth, then another gram of 60 milk, and again until smooth. Then 200 grams of milk and beat a little until smooth. lush foam does not need to whip anything, just so that there are no lumps. Then I add the rest of the milk and vanillin. I put everything in micro. This time I noticed everything)) but in your microwave the time may change. First, 5 minutes, took it out - stirred it with a mixer, for another 4 minutes - took it out, it thickens around the edges of the cup, stirred it with a mixer, and for another 2.5 minutes - stirred it again with a mixer, and control 1 minute - that's it, the cream thickened, it is ready. now you can add 260 grams of oil, stir it in the cream, and then, if you have time, cover it tightly with a film to the surface of the cream so that there is no crust, it will cool itself, but for a long time. Or just stir occasionally with a spoon. Then it will cool down faster, and if you put a cup of cream in a cold water bath and stir, it will cool down very quickly. Cooling down, the cream will become even thicker, probably like a rather thick sour cream.
fomca
Gulya, thank you for the details on the cream.
I'll start with the cakes - baked, everything is fine, layered, lightweight.
I cooked the cream in the microwave, but the amount initially seemed to me large (I don't know why), so I made 2/3 of the portion. In the end - just enough, a couple of spoons still left. And where else to cram it more? and so I got out from all sides. She insisted for two hours (watered the seedlings) - and put them in the refrigerator. Tomorrow I will work with him, cut, decorate ...
Parallel
oooo, I like to cram more))) no, when I collect it without a ring, then of course less cream leaves, it will flow out, and I collect it in a ring, like all the other cakes, and the cream does not crawl out anywhere) but in general for one and a half liters of milk there was a cream in the original recipe in a delicious blog, only there is a cream with starch, but I like this custard more, but in general you can use any custard. In this cake, I am amazed every time how much the cakes settle when they are soaked, even less than half the height remains from the tall mountain.
Light, I hold my fists for you - I hope everything will work out and like it!
fomca
Gulyaso i won't try it !!!!!!!
What ring ?! I immediately baked in the shape of a heart!
Yes, the stack of cakes is sooo high, I already wanted to gobble up a couple, and then I smeared everything, sat down!
Parallel
but I can’t resist - I smear the cakes with a cream, Iiiiii .... enjoy it)))) and so I crack them, dry without cream)
Parallel
Quote: fomca
Gulya, so I won't try it !!!!!!!
Well, at least try a little scraps, I'm wondering how you like the cake))

And you can't put a heart in a ring, really ... although I sometimes use a split heart shape - I cut the cakes at the bottom, and at the top I collect the cake, if the size allows it.
fomca
Gulya, I have no such form.
I tried the pruning - it seemed to be soaked, I liked the cream ... But just like that, in order to understand the taste - I would have a kusmanchik and a gull ...
Parallel
I hope the customer will like it) but maybe you can do it for yourself somehow - well, for example, you will make it to order, and slightly increase the portion - with a small cake for yourself. Yes, there actually you can just smear the cuttings from the cakes with cream, and feel the taste.
Vei
Gulya, tell me what size, height and weight you get the cake from the norm according to your recipe!
I want to do it, I can't find my way.I need a bunk cake, I want to make the lower tier according to your recipe. The size of the lower one will probably be 24-26 cm, what is the height with such a test rate?
Parallel
Vei, the weight will probably be about 3 kg will turn out (without mastic), and the height will probably turn out to be the standard height of the baking dish - after it settles and you press it a little. Cream can be cooked per liter of milk per serving (Sveta wrote above), or one and a half - this was the original recipe.
fomca
Yesterday I baked Napoleon for homemade tea with bark
zhami from your recipe, Gulya, but with your own cream. The diameter of the rolled dough piece is 25 cm, the baked cake is 22 cm. The number of cake layers is 10 pieces, but you can roll thinner. Cake weight 960 - 1000 gr. Depending on how much cream you make, you will already calculate the final weight. The cream for 1 liter of milk was enough for me. And this is 1.9 kg of cream. Consequently, the weight is about 3 kg. The height of my cake is 7.5 cm.
Vei
Girls, thanks for the answers. It's not so much weight that matters to me as size. The oven will be for the anniversary of my beloved granny. She baked such a Napoleon all her life and loved him. Apparently I need to knead 1.5 norms of dough, because I need the lower tier at least 8 cm with a diameter of 24 cm. I think the cream will be enough and the norm.
Gulya, Sveta, how do you align and pack such a cake under the mastic?
Parallel
I do without potatoes, I level butter + chocolate 1: 1 with cream (and for the 1000th time I say thanks to Irina chiran-n for him))))
Parallel
fomca, well, how's the cake? did you like the biscuits?)
Parallel
Quote: Vei
Apparently, I need to knead 1.5 norms of dough, because I need the lower tier at least 8 cm with a diameter of 24 cm.
maybe, of course, the norm will be enough, but if you bake one and a half, you won't be mistaken for sure)) there is never too much cake)) yes, I'll clarify - when the cake stands, it becomes lower and grows in width - especially if it is soaked without a ring. so that the diameter can change upwards compared to cut cakes
Vei
Quote: Parallel

I do without potatoes, I level butter + chocolate 1: 1 with cream (and for the 1000th time I say thanks to Irina chiran-n for him))))
Doesn't the chocolate spoil the taste? For some reason it seems to me that he will interrupt the delicate taste of such a cake. I am always afraid to add this chocolate note to ordinary vanilla or fruit cakes ...
Do I plan to collect in a ring so that the edges are smoother, or will I still have to cut it off?
fomca
Liked mine, they eat
eat in silence. But I feel the difference in our cakes with you. With your cakes and my cream, my cake turned out to be much softer than with my own. After assembling it, sensing something was wrong, I even immediately put it in the refrigerator without insisting at room temperature. Girls, I write from the phone, don't laugh at typos ;-)
Parallel
yes, my cakes are just perfect for a delicate soft cake))) I have not tried them with your cream, but I will try again)) although these cakes also turn out to be dry flaky, crunchy, but yours seem to be harder. I make my cakes from this Napoleon and I just love to eat with tea. and from this dough you can just bake a puff pie.
Parallel
Quote: Vei
Doesn't the chocolate spoil the taste? For some reason it seems to me that he will interrupt the delicate taste of such a cake. I am always afraid to add this chocolate note to ordinary vanilla or fruit cakes ...
I do it with white chocolate, I pack all the cakes, regardless of the composition, but everything holds tight. dark chocolate is definitely not suitable here in Napoleon. well, maybe ganache on white chocolate will do. But I still want butter and chocolate - especially now, in summer.
Parallel
Quote: Vei
Do I plan to collect in a ring so that the edges are smoother, or will I still have to cut it off?
in the ring, the edges are likely to be even.
Vei
Quote: Parallel

I do it with white chocolate, I pack all the cakes, regardless of the composition, but everything keeps tight. dark chocolate is definitely not suitable here in Napoleon. well, maybe ganache on white chocolate will do. but I still want butter and chocolate - especially now, in summer.
Oh, can you link to this cream? What proportions are there? And does it freeze or not? My ganache on white chocolate never froze, but here is butter, does it give strength? Does it hold corners or not?
Parallel
butter with chocolate holds the corners, it holds everything perfectly) freezes so that the cake is right in a box. I can't find a link ((((it's not in a separate topic, but somewhere in the messages. I'll write like this. me white chocolate icing, you can also white chocolate). add the melted chocolate to the butter and beat a little more until smooth.first, the cream will seem a little thin from warm chocolate, but it thickens very quickly, and hardens quickly on a cold cake. I level, put in refrigerator, and while I roll out the mastic, in a few minutes the cream on the cake has completely cooled down.

yes, I almost forgot - the classic ratio is 1: 1, but the girls wrote that they do 1 part butter for 2 parts of chocolate, especially in summer.
Vei
Gulechka, baked cakes today, and wanted to collect a cake today (needed on Saturday afternoon). There were grandiose plans for the decor, but my grandmother (read the customer) is categorically against mastic, and all my plans to create a wonderful cake were covered with a copper basin
Now I think if it is possible to collect the cake on Friday, and if so, how best to store the cakes (in a bag or vice versa in the air)?
Parallel
and I understand granny)) I don't like mastic myself) and even more often for older clients they ask for cakes without mastic. Vei, but in principle, you can almost as smooth as mastic, make a creamy surface from butter cream, and then you can take out the mastic flowers.

and I just store the cakes without a bag, just cover them with baking paper so they don't get dusty. if in a bag - then not in a closed hermetically. but ajar

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