Napoleon from puff yeast dough

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Napoleon from puff yeast dough
Napoleon from puff yeast dough
Anonim

Don't have the time and desire to bake cakes for your favorite cake for a long and tedious time? Then make the Napoleon cake from ready-made yeast-puff pastry. The superbly delicate taste of the delicacy will surprise and delight every eater. Step-by-step recipe with a photo. Video recipe.

Ready-made napoleon from puff yeast dough
Ready-made napoleon from puff yeast dough

All housewives know the traditional "Napoleon" in a variety of versions. However, not many people want to bother with baking cakes for him. In this case, you can easily prepare your favorite delicacy using puff yeast dough. A semi-finished product is a great way out for those who are not “friendly” with baked goods. Such a Napoleon cake made from puff yeast dough is much faster and easier to make than the classic version. Since the dough is completely ready, it does not need to be kneaded or rolled out. Nowadays, you can buy frozen plates at any store. In this case, the cake will turn out to be just as magically tasty and airy. Napoleon according to this recipe will not leave anyone indifferent, and even a beginner can cope with its preparation. Take this method into service, and replenish the piggy bank of sweets in case of unexpected guests and unplanned tea parties. Such a cake will look good on a festive table.

The classic version of Napoleon is made with custard in milk. But if desired, the cream can be replaced with another one that you like more. Also, a well-known delicacy can be diversified by adding chopped bananas, strawberries and other fruits to it. This will make it even tastier.

See also how to make homemade Napoleon cake.

  • Caloric content per 100 g - 569 kcal.
  • Servings - 1 cake
  • Cooking time - 1 hour 45 minutes
Image
Image

Ingredients:

  • Puff yeast dough - 1 kg
  • Butter - 75 g
  • Eggs - 6 pcs.
  • Vanilla sugar - 1 tsp
  • Milk - 1 l
  • Sugar - 200 g
  • Flour - 4 tablespoons without top

Step-by-step preparation of Napoleon from puff yeast dough, recipe with photo:

The dough is laid out on a baking sheet
The dough is laid out on a baking sheet

1. Defrost the cakes of the ready-made commercial dough naturally without using a microwave oven. Cut them into layers as large as you want to see the size of the finished cake, and place them on a baking sheet without rolling.

Dough baked
Dough baked

2. Bake the dough in a preheated oven to 180 degrees for 15 minutes until a golden crust forms on the cakes.

The dough is cut in half lengthwise
The dough is cut in half lengthwise

3. Remove the baking sheet with the dough from the oven, and while it is hot, cut the crust lengthwise into 2 pieces. Place them on a baking sheet, cut side up.

The dough is baked in the oven
The dough is baked in the oven

4. Send the cakes back to the preheated oven to 180 degrees, bake for another 7-10 minutes.

The yolks are poured into a saucepan
The yolks are poured into a saucepan

5. In the meantime, prepare the cream. Pour the yolks into the pan in which you will cook the cream. The whites are not needed for the cream, so put them in a bowl, cover with cling film and send them to the refrigerator.

Sugar added to the yolks
Sugar added to the yolks

6. Add sugar to the yolks.

The yolks are beaten with a mixer and milk is added
The yolks are beaten with a mixer and milk is added

7. Beat the yolks and sugar with a mixer until smooth and fluffy, lemon-colored. Then pour room milk into them.

Flour is added to the food
Flour is added to the food

8. Mix milk with yolks with a mixer and add sifted flour through a fine sieve. Mix the food again with a mixer until smooth.

The cream is boiled on the stove
The cream is boiled on the stove

9. Place a saucepan on the stove over medium heat and simmer the cream, stirring constantly to prevent lumps from forming.

Cream is brewed
Cream is brewed

10. As soon as the first bubbles appear on the surface of the cream, remove the pan from the stove, but continue stirring it for another 5 minutes.

Oil is added to the cream
Oil is added to the cream

11. Place the butter and vanilla sugar in the cream. Stir the cream and leave to cool to room temperature.

The cream is laid out on a plate
The cream is laid out on a plate

12. On the plate in which you will collect the cake, apply a small layer of cream to soak the cake from the bottom.

Baked crust added to a plate of cream
Baked crust added to a plate of cream

13. Place the baked crust on the cream.

The cake is greased with cream
The cake is greased with cream

fourteen. Spread cream on the cake with a generous layer.

The cake is assembled, the cakes are smeared with cream
The cake is assembled, the cakes are smeared with cream

15. Continue to lay out all the cakes one by one and grease them with cream.

The cake is covered with cream on the sides
The cake is covered with cream on the sides

16. Spread cream over the edges of the cake so that it is well saturated on all sides.

Ready-made napoleon from puff yeast dough
Ready-made napoleon from puff yeast dough

17. Sprinkle the puff pastry napoleon with crushed nuts, cookie crumbs, cake trimmings, or any other powder. Leave it to soak at room temperature for 3 hours, then wrap it with cling film to keep it dry and refrigerate for 2-3 hours. Then the homemade cakes will be ready for tasting.

See also a video recipe on how to make Napoleon cake from ready-made puff pastry.

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