Puff cake with cream: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

No holiday is complete without a cake. But how to make it, this main attribute of a solemn feast? Today, puff pastry products have been undeservedly forgotten. And it's true: it's not easy to make the basis for such a cake. Roll it out, keep it in the fridge, punch it down again… What hostess can stand it, especially if you still need to cook other dishes? But there is a way out. Stores now sell ready-made puff pastry. Once you buy it, all you have to do is come up with a cream and bake a masterpiece.

But of course, nothing beats a homemade cream puff cake made from start to finish by hand. Therefore, here we will give dough recipes. "Napoleon" is not the only layered cake that can be made at home. You will be surprised, but according to some recipes, you do not need to turn on the oven at all. Such a product can simply be fried in a pan. Below you will find an interesting selection of recipes for various puff cakes.

Dough. Ingredients

Decided to make a puff cake with cream yourself from A to Z, without resorting to semi-finished products? Well, a commendable endeavor. But then you need to get acquainted with the tricks of making puff pastry. It is not considered the most expensive among culinary specialists. It will require the most basic products: flour, butter, eggs, milk. The reason why cooks often resort to a semi-finished product (ready-made dough) lies in the complexity of the kneading. But there are a few secrets with which the cake base will be ready in 15 minutes.

Puff pastry is yeast and simple. The first is done for croissants, rolls, buns. Such pastries are soft, tender, with a distinct crunch. Yeast-free puff pastry is an excellent basis for cakes (including the famous "Napoleon"), as well as pizza and pies. Flour must be sifted first. We also need vinegar. Some recipes call for milk. Others demand to stock up on eggs. Let's look at the most popular ways to knead puff pastry.

Recipe using yeast

1. One hundred grams of butter must be taken out of the refrigerator in advance so that it is soft.
2. One and a half teaspoons of dry yeast mix with a pinch of sugar and pour a glass of warm milk.
3. After 10-15 minutes, foam will appear on the surface of the liquid. Add two tablespoons of sugar to it.
4. Let's crack an egg. Mix and leave for a quarter of an hour.
5. Meanwhile sift fourcups flour in a separate bowl. Let's make a depression at the top of the slide.
6. Pour in 4 tablespoons of vegetable oil, half a glass of milk and yeast dough.
7. Knead the dough well. Leave the base for the layer cake with cream for 90 minutes under a towel in a warm place.
8. Then we will knead again and set aside for another hour.
9. Roll out the bun into a layer 6-8 mm thick.
10. Put soft butter in its center. Wrap the edges of the dough to make an "envelope".
11. Roll out, leaning on the rolling pin with equal force.
12. Make an “envelope” again and roll it out again.
13. We repeat the procedure at least four times, but the longer we do the dough, the more tender it becomes.

Recipe without yeast

1. Dissolve a teaspoon of sugar and a pinch of s alt in a glass of warm water.
2. Crack an egg into a bowl. Fill it with this water and add a tablespoon of vinegar.
3. Stir well until smooth.
4. Let's start sifting three and a half cups of flour right over the bowl, simultaneously kneading the base for the layer cake with cream.
5. Put the prepared dough in the refrigerator for an hour.
6. We should have 200 grams of soft butter on hand. We layer it with the dough, as indicated in the previous recipe. Again, keep in the refrigerator for an hour.
7. We take it out, divide it into pieces, roll each one into a layer.
8. Bake on a baking sheet lined with baking parchment for 10 minutes at 220 degrees.
9. To cakesnot swollen, they must first be pierced in several places with a fork.

Quick Pan Recipe

Before we move on to the topic of puff pastry creams, let's take a look at another dough recipe. It is kneaded very simply, and is cooked not in the oven, but in a pan. At the same time, the cakes are sweeter than from ordinary puff pastry.

1. Pour a jar of condensed milk into a bowl, add one egg and half a teaspoon of soda quenched with vinegar.
2. Stir with a whisk until smooth.
3. Sift three cups of flour directly over the bowl.
4. Knead the dough quickly.
5. Divide the Gingerbread Man into 8-10 parts (focus on the diameter of your pan).
6. Roll each piece into a layer.
7. Lubricate the bottom of the pan with a thin layer of vegetable oil.
8. Fry the cakes on both sides until browned.

Cake "Napoleon" puff with custard

It doesn't matter what recipe you used to make the dough. It is excellent for impregnation. But which cream to choose? Even "Napoleon" every housewife cooks according to her favorite recipe. There is butter, protein, apple, sour cream, and even with Mascarpone cheese. Let's look at the classic, one might even say, the reference "Napoleon". It is made with custard. And while our cakes are cooling, let's cook it. We will need:

• 750 ml milk,
• 4 tablespoons of flour,
• one and a half glasses of sugar,
• 2 eggs.

Cooking:

1. Mix sugar and flour in a saucepan, beat ineggs.
2. Stir until the mass is homogeneous.
3. Pour milk - first a little, about a glass.
4. Stir until smooth and put the saucepan on a small fire.
5. Cook the mass until it thickens, gradually adding the rest of the milk. The cream should have the consistency of pudding.
6. Remove the saucepan from the heat, cool a little.
7. Smear the cakes. Let's let the cake soak. Then cut it into small pieces.

Muslin Cream

With the mass that we prepared according to the previous recipe, it is good to smear dry Napoleon cakes. But it is too liquid to decorate the top of the product. Therefore, we recommend turning the classic Napoleon cake custard from puff pastry into its variation called Muslin. For this, all you need is softened butter. Be guided by the consistency of your cream: you may need 100 or 200 grams of fat. Both components must be the same - room - temperature. Beat butter with custard until fluffy. Now all you need is to smear the cakes.

There should be at least eight of them in Napoleon. It is best to fold the cake in a detachable form. We cut the cakes so that they fit there. Do not throw away these pieces of dough. We still need them. The fact is that the custard does not look too pretty. Therefore, having generously lubricated the upper cake with this impregnation and keeping the cake in the refrigerator for at least an hour (and even better overnight), we maskhim under a large crumb. We remove the mold and process the side surfaces of the product in the same way.

Chocolate custard variation

The basis of such an impregnation has been described above. But, as a rule, cooks improve its taste by adding different ingredients: vanilla, lemon, berry mousse, cocoa, honey. Here we will give a recipe for a puff cake with chocolate custard. Such impregnation can be reduced in price if used instead of natural cocoa bars. In this case, you must first mix the powder and sugar in equal proportions.

1. Drive in 2 eggs, dilute them with a quarter cup of milk.
2. Add 2 tablespoons of flour, mix until smooth.
3. Pour 450 ml of milk into another saucepan.
4. Pour 200 g of sugar into it and break a 100-gram bar of chocolate.
5. When the milk is hot, pour ¾ cup into the egg mixture.
6. Stir and return to the pot.
7. Make the fire smaller and cook until the first bubbles.
8. Stir all the time, do not allow boiling. Remove from heat, cool.
9. To prevent the cream from becoming covered with an ugly crust, we tighten its surface with cling film.
10. Before brushing the cake, put pieces of soft butter (100 grams) and beat.

Cream "Patisser"

The classic custard was invented by the British. And the French improved their recipe by replacing flour with starch. "Patisserie" (crème pâtissière) can also be served as an independent dessert, but more oftenall used for a layer of baking. Let's make French custard puff pastry cake.

1. Pour into a bowl: 50 g of sugar, 30 g of starch and a pinch of s alt.
2. Pour 100 ml of milk into this mixture.
3. Let's crack 2 eggs. Mix well.
4. In another saucepan, boil 250 ml of milk with 50 g of sugar.
5. In a thin stream, stirring all the time so that the eggs do not curl, pour the hot mass into the cold one.
6. Stir and put on fire again. We constantly whisk in a saucepan - the cream burns easily.
7. So cook until thick. Remove from heat, cool and beat with 30 grams of butter and two teaspoons of vanilla sugar.
8. Cover the surface of the cream with cling film.
9. Cool at room temperature. We smear the cakes with "Patisser".

Cream with condensed milk

Nothing makes a cook's job easier than this convenience food. But in order to make a delicious cream for a puff cake with condensed milk, you need to take a real product prepared according to GOST, with natural milk, and not with modified starch.

First, bring 450 grams of butter to softness at room temperature. Let's open a jar of condensed milk and beat it with him into a lush mass. Before spreading the cakes, the cream should be kept in the refrigerator for half an hour.

Mascarpone Cream Puff Cake Recipe

Cheese, slightly s alty flavor gives a special charm to the whole product. ATcream based on Mascarpone cream cheese, you can add various berries - for example, cherries or blueberries. A layer of crimson or lilac will make your cake unique.

1. Berries (150 g) mixed with the same amount of sugar.
2. Use a blender to puree.
3. In another saucepan we also grind four yolks with 100 g of sugar.
4. Add three tablespoons of flour. Stir.
5. Pour in 500 ml of milk.
6. Stir the mass until smooth.
7. Put on a small fire. Stirring constantly, cook until thickened.
8. Cool, covering the surface tightly with cling film.
9. Custard mixed with 320 grams of Mascarpone cheese and berry puree.
10. Beat until fluffy.
11. Cheese cream for layer cake should stand for an hour in the refrigerator before smearing cakes with it. The product itself also needs exposure. After all, the cream turns out to be quite oily, and the cakes are soaked with it longer.

Glace

Puff pastry is very specific in its structure. Not every cream is suitable for him. For example, butter cakes will not saturate at all, and protein cakes will leaven the dough, depriving it of delicious crunchiness. Try to cook "Glace". This moderately oily and thick layer cake cream is perfect.

1. Five eggs break into an iron bowl. Mix them with 260 grams of granulated sugar.
2. Put the bowl in a water bath.
3. Warming up untilsugar crystals will not completely dissolve.
4. Beat the eggs until stiff.
5. Butter (265 grams) should already be brought to room temperature. Beat it separately.
6. During this process, you can add some flavoring to the oil: one and a half tablespoons of cognac or liquor, grated zest, vanillin, etc.
7. The next step in the preparation of the cream "Glace" will be the connection of the egg mass with fat. Beat everything until fluffy, shiny foam.

Sour cream

The dairy product will give the whole product a pleasant sourness. But ordinary sour cream can leave the cakes too sour. Therefore, it must be “thrown” on gauze at night so that excess liquid is glassed. You can do without it if you buy a special thickener for whipping sour cream. Here's another life hack for you: if you add a pinch of citric acid to a fermented milk product, it will become less liquid. In addition, such a cream for sour cream puff cake will give the whole product a pleasant citrus aroma. How to "weigh" the main ingredient?

1. Take a large piece of gauze, fold it into several layers.
2. Put in a bowl so that the ends of the fabric hang down. Pour a liter of good farm sour cream with a high percentage of fat.
3. We collect the ends of the gauze into one knot and hang the bag over the bowl for at least 3-4 hours.
4. After a while, the serum will collect at the bottom. You can bake pancakes out of it.
5. And from the discarded sour cream we will make a cream. Beat it with 270 g of powdered sugar.
6. Blush mass add a little lemon juice (3 tablespoons).

This cream is perfect for layer cake.