Classic Napoleon - 10 step-by-step homemade recipes

Each hostess has her own collection of favorite desserts for the whole family. Among them, one of the most beloved and delicious is the classic Napoleon cake. Of course, its preparation cannot be called simple and quick, but the result is definitely worth the effort. The cake turns out to be amazingly tasty, with thin cakes and the most delicate butter custard.

Classic Napoleon Custard Recipe

We offer you a classic recipe for the Napoleon cake, which has long become a cult. The combination of delicate thin cakes with the taste of custard conquers all lovers of a delicious dessert. Baking this cake is quite laborious. It can be made easier by building the cake in width, rather than in height, due to the large cakes. The secret of this delicious dessert is the strict adherence to the amount of ingredients specified in the recipe.

Cooking time - 2 hours.

Servings - 8.

• 
  Sift the wheat flour through a sieve and place on a large cutting board or clean countertop.
• 
  Put a pack of margarine, previously softened at room temperature, on top of a flour slide.
• 
  Using a sharp knife and without touching the food with your hands, chop the margarine into pieces while mixing it with the flour.
• 
  As a result of this action, you will have fine crumbling crumbs of margarine and flour.
• 
  Break a chicken egg into a separate cup or glass, stir it with a fork, and then add the specified amount of vinegar, cold water and a pinch of salt to it. Mix all this well until smooth.
• 
  Make a hole in a slide of cooked crumbs and pour the mixture of egg and water into it in portions (little by little), while collecting the resulting dough into one lump with your hands. Do not knead the dough, but collect it in a large lump.
• 
  Wrap the resulting dough in a piece of cling film and place it in the refrigerator for 2 hours.
• 
  While the dough is cooling, prepare the cake custard. To do this, put all the cream products in a separate small container. Mix them well, and put the container on a small fire. Bring the contents of the container to a boil, stirring constantly. Your cream should thicken during this time.
• 
  Then remove the prepared cream from the heat, cool, put the required amount of butter in it and stir until smooth.
• 
  Cut the chilled dough into 8 identical pieces and roll them into balls.
• 
  Use a rolling pin to roll out all the koloboks into thin rectangles.
• 
  Preheat the oven to 200 ° C. Line a baking sheet with baking paper and bake all 8 layers one at a time. The baking time is 5-10 minutes, depending on the power of your oven.
• 
  Fold the baked cakes in a stack on a separate plate and cut the edges evenly with a knife, leaving the cut pieces for sprinkling. Place the cakes on a pie-building plate and generously grease each crust with cooked custard.
• 
  Sprinkle the collected cake with crumbs from pieces of dough and leave it for several hours (preferably overnight) to fully soak.

Eat to your health!

Soviet-era Napoleon recipe at home

You are provided with a recipe for making the legendary Soviet dessert. Once this recipe was kept secret and passed only from hand to hand. An important point of the Soviet "Napoleon" is strict adherence to all the specified ingredients in the recipe. Replacing some products with analogues (for example, butter for margarine) is not allowed. Another secret of its special goodness is the use of two types of cream for greasing the cakes.

Ingredients:

For the test:

• Wheat flour - 5 tbsp.
• Butter - 300 g.
• Egg - 1 pc.
• Sour cream and water - ½ tbsp.
• Vodka - 2 tbsp. l.
• Salt - 1/3 tsp

For the custard:

• Egg - 3 pcs.
• Milk - 1 l.
• Flour - 4 tbsp. l.
• Sugar - 1 tbsp.
• Butter - 200 g.
• Cognac - 2 tablespoons
• Vanillin - 1 sachet.

For sour cream:

• Fatty sour cream - 2 tbsp.
• Sugar (powdered) - 1 tbsp.

Cooking process:

1. Usually for the dough, butter is chopped together with flour with an ordinary knife. But in this recipe, you are encouraged to cook it using a blender or food processor. Put the cold butter on a flat plate and cut into large pieces with a knife.
2. Transfer the pieces of butter to a blender bowl.
3. Pour the required amount of sifted flour into the bowl. At the highest speed of the appliance, grind the flour and butter into small crumbs.
4. Transfer the resulting crumb to another dish, add cold water, sour cream, an egg, vodka and salt to it, and knead the dough until smooth so that it does not stick to your hands.
5. Roll the prepared dough into one lump, wrap it in a napkin or cling film and leave for 30 minutes to let stand, then put it in the refrigerator for 1 hour. You can spend this time making creams.
6. Remove the chilled dough from the refrigerator, divide into 9-15 (optional) pieces, roll them into balls, sprinkle with flour and place back in the refrigerator so that the dough does not heat up.
7. Take the bun out of the refrigerator one at a time and use a rolling pin to roll them into a thin cake. You can roll out the dough directly on a sheet of baking paper and transfer it to a baking sheet.
8. Preheat the oven to 190-200 ° С and bake all the rolled cakes alternately for 3-5 minutes until golden brown. To avoid large bubbles, you can prick the cakes in several places with a fork. You don't need to do this, then the dough will be more layered.
9. Cut the baked cakes evenly with a knife and leave the trimmings for sprinkling.
10. For the custard, heat 2/3 L of milk in a separate saucepan.
11. Pour the rest of the milk into a container, add eggs, sugar, vanilla to it first and beat well with a whisk.
12. Then pour flour into this mass, add cognac, and beat everything with a mixer.
13. Pour the resulting mass in a thin stream into hot milk, stirring it constantly, and bring it to a boil and thicken over low heat. To prevent the custard from burning, you can boil it in a water bath.
14. Cool the prepared cream, add butter to it and beat well with a mixer until fluffy.
15. Then prepare a second, sour cream. For him, take fat sour cream and a glass of powdered sugar.
16. Beat the sour cream and powder well with a mixer until thick. Remember that the cream will run thin at the beginning of the whisk and then thicken.
17. Place the cooked cakes in a stack on a large dish, greasing each crust first with custard, and on top of it with sour cream. Do not grease the top cake with cream.
18. Cover the cake with a piece of film, place a plate and a small weight on it and put the cake in the refrigerator overnight to soak the cakes with cream.
19. The next day, spread the remaining cream over the top and edges of the cake and sprinkle with chopped dough scraps.
20. Your wonderful Soviet Napoleon is ready. It does not need additional decor.

Eat to your health!

How to cook classic Napoleon with condensed milk?

We would like to bring to your attention one more recipe of the beloved "Napoleon". If you have little time to make a custard for this cake, then boiled condensed milk will help you out. The cream with boiled condensed milk turns out to be gentle, not sugary and with a delicate creamy taste. The recipe is simple.

Ingredients:

• Wheat flour - 4 tbsp.
• Creamy margarine - 400 g.
• Water - 60 ml.
• Vodka - 1 tbsp. l.
• Boiled condensed milk - 2 cans.
• Butter - 100 g.

Cooking process:

1. Pre-boil the condensed milk.
2. Sift the wheat flour through a sieve and sprinkle it on the work surface of the table.
3. Chilled creamy margarine, gently so as not to fall on the table, grate on a coarse grater immediately into flour. Mix everything and make a small indentation in the middle of this mass.
4. Mix cold water with 1 tablespoon of ordinary vodka in a glass. Pour half of this mixture into the well and stir.
5. Then add the rest of the water and knead the dough until smooth. It should be light and elastic.
6. Divide the dough into 12-16 pieces, roll them into balls, put them on a plate and, covered with a napkin, place them in the refrigerator for 2-3 hours.
7. After this time, roll the chilled balls on parchment paper into thin cakes. Align the edges of the cakes with a knife and plate. Chop the cakes with a fork so that the dough does not bubble during baking.
8. Heat the oven to 220 ° C. Bake all the cakes one at a time. Bake them until golden brown. While one cake is baking, roll out the other. Put the finished cakes in a stack on a separate plate.
9. For a cream, butter kept at home temperature, beat with a spoon until white. The whipped butter will hold its shape well. You can pour out the water after beating the butter.
10. Then add boiled condensed milk in portions to the butter and stir the cream with a spoon until smooth.
11. Gather the cake on a large platter by stacking the cakes on top of each other and greasing them well with the prepared cream. Spread the cream evenly over the cake using a knife.
12. Then place something flat on the stack of cakes, press them down with your hand and place any small weight on the cake. Place the cake in the refrigerator for several hours to soak the cakes.
13. After this time, spread the top cake with cream and sprinkle with cake crumbs. Such a cake does not need additional decor.

Eat to your health!

Delicate and delicious "Napoleon" with puff pastry

Your attention is given to a recipe for making a delicate and tasty "Napoleon" from the usual purchased puff pastry - yeast or without yeast. This cake is prepared with custard, but you can make butter cream or cream with condensed milk. The cake is prepared quickly, only it is important to withstand the time so that the cakes are soaked in cream.

Ingredients:

• Yeast-free puff pastry - 500 g.

For the cream:

• Milk of 3.2% fat content - 0.5 l.
• Sugar - 1 tbsp.
• Egg - 2 pcs.
• Butter - 100 g.
• Flour - 2 tbsp. l.
• Vanillin - 1 g.

Cooking process:

1. Defrost the puff pastry at room temperature.
2. Line a baking tray with parchment paper and place the thawed dough on it. You do not need to roll out the dough.
3. Bake the cakes in an oven preheated to 190 ° C for 20-25 minutes. When baking, the cakes will increase in volume and brown.
4. To prepare the cream, break the eggs in a separate saucepan, add sugar, vanillin to them and whisk them until smooth.
5. Then, gradually add wheat flour to the resulting mixture, sifting it through a sieve, and mix well.
6. Pour the required amount of milk into a saucepan to the mixture and stir the mixture again with a whisk.
7. Place the saucepan with the mixture on low heat and, stirring it continuously with a whisk, cook the cream until it acquires a thick texture. Do not increase the fire, it is important that the cream does not boil, otherwise the eggs will curl up and the custard will not work.
8. Cover the prepared cream with a piece of cling film and leave to cool completely.
9. Then, put softened butter in the cooled cream and stir until smooth with a whisk.
10. Use a sharp knife to cut the top layer off the baked cakes. Then make crumbs from it for sprinkling the cake.
11. Then cut the cakes into two layers each. You will have four cake layers.
12. Spread the custards on the cakes and stack them in a stack on a flat plate. Spread the cream on the top of the cake and the sides, and sprinkle generously with the crumbs.
13. And the last step of the recipe: place the cake in the refrigerator overnight so that the cakes are well saturated with the custard.
14. Decorate the prepared Napoleon to your liking and serve.

Enjoy your tea!

A simple recipe for making "Napoleon" in a pan

Cakes for "Napoleon" can be baked in a regular frying pan. A cake made from such cakes will turn out to be as tasty as with standard baking in the oven. The dough when baking cakes in a pan will be slightly different from the usual. Cooking a custard cake.

Ingredients:

For the test:

• Flour - 500 g.
• Milk - 1 tbsp.
• Egg - 2 pcs.
• Butter - 1 pack.
• Baking powder for dough - 1 tsp.
• Sugar - 2 tbsp. l.
• Salt - 1 chips.

For the cream:

• Milk - 1 l.
• Sugar - 2 tbsp.
• Oil - 200 g.
• Flour - 3 tbsp. l.
• Egg - 5 pcs.

Cooking process:

1. Break the eggs into a bowl for kneading the dough, add the amount of sugar indicated in the recipe and beat with a mixer.
2. Then gradually add wheat flour to this mixture and continue beating everything.
3. Pour milk into the egg mixture, stir and place this container on low heat. Boil the cream, stirring constantly and not letting the mixture boil.
4. Then put the butter in the hot cream and stir again.
5. Cool the prepared custard and whisk until fluffy. The cream for "Napoleon" is ready.
6. Now knead the cake dough. Melt the butter in the microwave and place in a mixing bowl.
7. Add the eggs, the specified amount of sugar, baking powder and salt to the melted butter. Mix all these components well.
8. Pour the required amount of flour to the resulting mixture and knead the dough with a spoon.
9. Then transfer it to a floured work surface and finish the kneading process with your hands. The dough should not be too steep, otherwise it will not roll out.
10. Divide the prepared dough into small pieces and roll each piece with a rolling pin into a thin cake. Cut the cake evenly with a knife so that its size matches the diameter of your pan.
11. Place the cakes alternately in a dry and not overheated skillet so that the cakes do not burn. Be sure to prick each cake with a fork if it bubbles. The cakes are fried very quickly, as the cakes are thin.
12. Gently remove the baked cakes from the pan, place on a dish and grease with cooked custard. Leave the last crust for the crumb.
13. Grease the top of the cake and sides with cream and sprinkle with crumbs. Put the cake in the refrigerator overnight to soak the cakes with cream.

Enjoy your tea!

Napoleon cake - recipe from Emma's grandmother

"Napoleon" according to the recipe of Emma's grandmother - a puff pastry cake according to the "instant" method with a layer of custard. This recipe has been known for a long time and has become a favorite treat for many families.

Ingredients:

For the test:

• Flour - 750 g.
• Butter or margarine - 600 g.
• Water - 1 tbsp.
• Table vinegar - 1.5 tbsp. l.
• Salt 1 tsp

For the cream:

• Milk - 1 l.
• Egg - 4 pcs.
• Sugar - 300 g.
• Butter - 300 g.
• Egg - 4 pcs.
• Flour - 4 tbsp. l.
• Vanilla sugar - 1 sachet.

Cooking process:

1. Break two eggs into a separate measuring container, add salt, one and a half tablespoons of 7% vinegar and a glass (220 ml) of water, preferably ice cold. Beat everything with a mixer and place the resulting mixture in the refrigerator.
2. Sift the wheat flour through a sieve and sprinkle it in a heap on the work surface of the table. Grate pre-frozen margarine or butter on a coarse grater directly into flour. To make the butter easier to rub and not melt, periodically dip it in flour.
3. Quickly mix the grated butter with flour and collect it in a heap.
4. Make a small depression in the middle of the slide and pour the chilled egg and water mixture into it.
5. Then quickly knead the dough, lifting it from all sides to the middle, fold it into layers and press it with your hands. This dough is not kneaded in the usual way.
6. Form the prepared dough into a rectangle or a lump, wrap with a piece of cling film and place in the refrigerator for 2 hours, or better overnight. You can freeze this dough or store it in the refrigerator for several days.
7. To make the custard, pour the specified amount of milk into a saucepan rinsed with water, add sugar and place over a low heat to warm up.
8. Break 4 chicken eggs into a separate bowl, add flour and use a whisk to stir (without beating) until smooth.
9. Then pour hot milk into this egg mixture in two portions and stir again.
10. Pour the resulting mixture into a saucepan and, stirring constantly with a whisk, cook the cream over low heat until it is completely thickened.
11. Put a small piece of butter in the prepared cream and stir. Cover the pot with plastic wrap and leave to cool completely.
12. While the cream is cooling, you can bake the cakes. Cut the puff pastry into 3 pieces and 1 small piece for sprinkling. Roll each piece with a rolling pin, sprinkle it with flour, into thin cakes, no more than 4 mm thick. Roll to the shape of your baking sheet.
13. Preheat oven to 220 ° C. Bake the cakes alternately on a clean, dry baking sheet for 20 minutes each.
14. Put the baked cakes on a cutting board and leave to cool.
15. Place the custard oil in a bowl and beat well with a mixer until white. Then add custard, a packet of vanilla sugar to it and beat everything into a dense fluffy mass.
16. Now you can collect "Napoleon". To do this, place the cakes on a flat plate and grease each cake with the prepared cream. Also grease the sides of the cake and the top layer with cream.
17. Grind the small baked cake until crumbs, mix with the powdered sugar and sprinkle the whole cake with the resulting mixture.
18. Place the cake in the refrigerator for at least 1 hour. Then cut into slices and serve as individual cakes, garnished with fresh berries or cream roses.

Eat to your health!

A simple and quick recipe for making a lazy "Napoleon"

Lazy Napoleon is a popular cake made from ready-made puff pastry. The crunchy taste of the cakes made from such a dough, combined with a delicate custard, is usually liked by all lovers of sweet desserts. An important advantage of this cake is the speed of preparation, because you do not need to spend time and effort kneading the dough.

Ingredients:

• Yeast-free puff pastry - 500 g.
• Butter - 250 g.
• White sugar - 0.5 tbsp.
• Brown sugar - 0.5 tbsp.
• Egg - 2 pcs.
• Milk - 0.5 tbsp.
• Flour - 2 tbsp. l.
• Vanilla sugar - 0.5 tsp
• Walnuts - to taste.

Cooking process:

1. First, you need to make a custard for the cake. To do this, break the chicken eggs in a separate saucepan, add brown and white sugar to them.
2. Mix all these ingredients well with a whisk until the sugar is completely dissolved, just do not beat.
3. Pour milk to the mixture, stir again and add two tablespoons of flour.
4. Put the saucepan on the stove over low heat and, continuously stirring the mixture with a whisk, cook the cream until thickened. Then turn off the heat and leave the cream for 20 minutes to cool.
5. Put butter softened at home temperature in the cooled cream.
6. With a mixer, at low speed, beat the cream with butter into a homogeneous mass. Beat for a few minutes.
7. Defrost the puff pastry beforehand. Spread one sheet on a baking sheet lined with baking paper and use a rolling pin to roll it out to 1–1.5 mm thick.
8. Cut the rolled dough into 4 pieces and prick each piece with a fork so that the dough does not swell when baking.
9. Preheat the oven to 200-220 ° С.
10. Bake the cakes for 10-15 minutes until golden brown. Place the baked cakes, carefully so as not to break, with a wide spatula on a large platter and then place the second sheet of dough on the baking sheet. Repeat the baking process.
11. Spread the cooked cakes alternately with custard and stack. Cut the edges of the cakes evenly and leave scraps for crumbs.
12. Chop the peeled walnuts with a knife or rolling pin and mix with crumbs from dough scraps.
13. Sprinkle the crumbs evenly on top of the cake. Serve this Napoleon with coffee or tea.

Bon Appetit!

How to bake cottage cheese "Napoleon" at home?

According to the proposed recipe, you can prepare a delicate curd "Napoleon" with an interesting taste. You can take any cottage cheese for the cake, but, of course, soft and fatty is ideal. This cake does not need long-term impregnation, 3 hours is enough. It can be garnished with fresh berries, bananas, nuts, or coconut flakes.

Ingredients:

For the test:

• Cottage cheese - 400 g.
• Flour - 500 g.
• Sugar - 2/3 tbsp.
• Butter - 100 g.
• Vanillin - 1 tsp (5 g).
• Egg - 2 pcs.
• Baking powder - 10 g.

For the cream:

• Milk - 1.5 l.
• Butter - 200 g.
• Sugar - 1 tbsp.
• Egg - 6 pcs.
• Vanillin - 2 tsp
• Flour - 4 tbsp. l.
• Starch - 3 tbsp. l.

Cooking process:

1. Put cottage cheese in a container for kneading dough and rub it well with a spoon. You can rub the curd through a sieve.
2. Beat eggs to cottage cheese, add sugar, vanillin and add butter softened at home temperature. Mash all these ingredients with your hand and leave the resulting mixture for 20 minutes.
3. Sift the flour through a sieve and mix with baking powder, and then add it in parts to the curd and knead the dough by hand. It should be soft and not stick to your hands or the side of the bowl. Cover the dough with a piece of cling film and place in the refrigerator for half an hour.
4. After this time, remove the dough from the refrigerator, cut into 7 identical pieces, roll them into balls and sprinkle a little with flour.
5. Roll each bun with a rolling pin on a sheet of baking paper into a thin flat cake 3-4 mm thick (or thicker). From the tortillas, cut the circles to fit the size and shape of the large plate.
6. Preheat the oven to 180 ° C. Bake in it one by one (bake one, and roll the second at this time) all the cakes. Bake each crust for 8-15 minutes until golden brown. The baking time depends on your oven.
7. Bake the remaining pieces of dough in the oven, cool and chop with a knife into crumbs. Then sprinkle it on the cake.
8. To prepare the cream, rinse a separate saucepan with cold water, pour 1.2 liters of milk into it, and bring it to a boil over low heat.
9. Pour the rest of the milk (300 ml) into a small bowl, add the eggs to it, the amount of flour, starch and vanillin indicated in the recipe and mix everything with a whisk until smooth.
10. Pour the prepared mixture in a thin stream into boiling milk and, stirring continuously, cook until thickened. Then remove the pot of cream from the stove and cool to normal home temperature.
11. Pour the chilled custard into a blender bowl, add the required amount of butter and whisk into a white fluffy mass.
12. Collect the cake on a beautiful platter. Put one and a half tablespoons of cream on each cake and spread it well over the surface. Spread the cream on the top and sides of the cake.
13. Grind the baked dough scraps with a rolling pin into large crumbs, since the small crumbs will quickly soak in the cream and will not be crispy. Sprinkle crumbs on all sides of the cake.Put the soaking cake in the refrigerator for several hours.

Serve fresh fragrant tea with cottage cheese "Napoleon" and - bon appetit!

Simple and very tasty "Napoleon" made from cookies "Ushki"

You can quickly make a wonderful cake, similar to the popular Napoleon cake, from delicious Ushki puff cookies. Cooking with custard.

Ingredients:

• Cookies "Ushki" - 600 g.

For the cream:

• Milk - 600 ml.
• Butter - 100 g.
• Egg - 3 pcs.
• Flour and starch - 2 tbsp. l.
• Sugar - 4 tbsp. l.
• Vanilla sugar - 2 tsp

Cooking process:

1. First you need to prepare a cream for the cake. Break the eggs into a bowl, add the required amount of sugar and vanilla sugar to them, and whisk them until smooth.
2. Then add starch and flour to the pounded eggs and mix well. Without stopping kneading, gradually pour milk into this mass.
3. Place the bowl on low heat and, while stirring the cream, bring it to a boil.
4. When small bubbles appear on the surface of the cream, put butter in a bowl and stir the cream so that the butter dissolves and the cream begins to thicken.
5. Turn off the fire under the pan and leave the cream to cool completely.
6. Now you can collect the cake. Line a large flat plate with a piece of baking paper and place a row of cookies on top of it. Mash a few cookies into crumbs and use it to fill in the gaps between the cookies.
7. Cover each layer of "ears" well with the prepared cream. In this way, lay out all the cookies and cream. The last layer should be cream. From the amount of biscuits and cream specified in the recipe, you should make a 4-layer cake.
8. Sprinkle the top of the cake with chopped cookies and refrigerate overnight.

You have turned out not very sweet and tender "Napoleon". Enjoy your tea!

Step-by-step recipe for making "Napoleon" from Armenian lavash

Your attention is given to the recipe for making "Napoleon" from thin without yeast lavash, which is called Armenian. This pita bread is very similar in texture to baked cake layers. It is proposed to layer the cakes with a light custard without butter. Choose the amount of lavash yourself. The best cake is made from 18 layers (9 packs). The ingredients for the cream are designed for 3 packs of pita bread.

Ingredients:

• Lavash - 3 packs.
• Milk - 1 l.
• Sugar - 1 tbsp.
• Egg - 3 pcs.
• Flour - 2 tbsp. l.

Cooking process:

1. Cut round cakes from the pita bread to the size of a large plate. You can trim with scissors or a knife.
2. Place the cakes in the microwave for 1 minute. They dry well.
3. For the custard, pour a liter of milk into a heavy-bottomed saucepan, beat in the eggs and add the specified amount of sugar. To keep the cake soft, you can make one-third more cream than the recipe says.
4. Then add wheat flour and whisk everything well, without whipping the mixture.
5. Put the saucepan on low heat and, stirring continuously, cook the cream until thickened. Cool the prepared cream to room temperature.
6. To form a cake, take a large round shape (you can use a saucepan) and cover it with a piece of plastic wrap. This will easily remove the cake from the mold.
7. Apply a layer of cream to the bottom of the mold and place the first crust.
8. Put all the cakes in a mold one by one, greasing each with a couple of tablespoons of cream.
9. Spread the top cake with cream and wrap the ends of the film over the cake. Keep the cake on the table for several hours, and then put it in the refrigerator overnight.
10. In the morning, take the cake out of the mold, place it on a beautiful dish and decorate with grated chocolate, nuts or dried and chopped pita bread.

Enjoy your tea!