Pie "Napoleon" classic - cooking features, recipes and reviews

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

Pie "Napoleon" is notable for its multi-layeredness, and therefore its taste largely depends on the quality of the dough. The thinner and more tender the cakes, the better they are soaked with cream and the more likely it is to get an airy and delicious dessert.

Legend of origin

There are several legends about how the Napoleon pie was born. The most famous today says that Russian chefs prepared a specific cake for the celebrations on the occasion of the escape of General Bonaparte from the Russian Empire. Baking was created in a triangular shape, which was an analogue of Napoleon's headdress, and the sugar crumb, which served as decoration, was a kind of reference to the famous Russian winter. The friability of the cake was also a hint that indicated how the French "scattered" fled from the Russians. Of course, other versions of the origin of the famous dessert are offered in Europe. But the principle of the Napoleon cake recipe is the same: several layers of the thinnest cakes and impregnation from a noble custardcream.

Cooking Tips

Before you start cooking, check out the following Napoleon pie tips:

1. Rolling out the cakes requires some trickery. When you have divided the dough into the desired number of parts, put them all in the refrigerator, leaving only one that you will work with at the moment. The dough for "Napoleon" contains a large amount of oil, so if you do not remove the fragments of future cakes in the cold, then it will be extremely difficult to roll them out.
2. After you finish cooking the cream, let it cool down, and after that proceed to soak the cakes.

Varieties of "Napoleon"

There are many recipes for how to make a Napoleon cake. On puff pastry, "classic", "wet", with chocolate, ice cream, on beer, with berries - there are just a lot of options. Fantasy can be unlimited, as long as there is a desire to create. However, we will focus on the most common recipes, because, having mastered them, you can start inventing your own unique desserts.

Napoleon classic

Ingredients: wheat flour - 1800 grams, butter - 600 grams, eggs - 5 pieces, water - 200 ml, s alt - half a teaspoon, sugar - 500 grams, milk - 3 liters, vanilla - to taste.

Cooking:

1. Pour the flour (1500 grams) into a bowl. We throw butter up the hill (almost everything, but 100 grams will need to be set aside), cut into small fragments so that they are then mixed with flour. We make a slide with a uniform texture from the mixture.
2. Cool the water, s alt and pour it into the flour. At the same time, do not forget to stir. When all the water has been poured out, the dough needs to be stirred again.
3. We divide the mass into 9 equal fragments. Each of them is rolled out into cakes (do not forget to first lightly sprinkle the countertop with flour). The thickness of the cake should not exceed 2 mm.
4. Preheat the oven to 180 degrees, send the cakes into it for 15 minutes.
5. While they are baking, make cream. To do this, boil milk (2.5 l).
6. In a separate bowl, mix eggs with sugar and flour. Then pour in the rest of the milk. Mix again to get a uniform consistency.
7. When the first bubbles appear in the milk, carefully pour the egg-milk-flour mixture into it. Don't forget to stir constantly. Bring the resulting cream to a boil and immediately after that turn off the heat. Fall asleep vanilla and add butter (100 g).
8. Let's start assembling our delicate and fragrant cake "Napoleon classic". We coat each cake well with cream. Saving is not worth it. And do not be afraid if it starts to flow from the sides. This will only contribute to better impregnation. The last cake will serve as a decoration. It must be crushed, and then sprinkle the top and sides of the assembled cake with the resulting crumb.
9. Remove the dessert in the fridge for 6hours.

Classic recipe recommendation

If you divide the dough into the above number of parts, then the output will be cakes with a diameter of 30 centimeters. The cake can be made smaller in width but larger in height. To do this, you need to fragment the dough at your own discretion.

Cake "Gentle Napoleon"

This recipe involves baking 12 very thin cakes of relatively small diameter, each of which is soaked with a large amount of cream.

Ingredients for "Gentle Napoleon" cake:

1. Cream. Wheat flour - 3 tablespoons, eggs - 2 pieces, butter - 250 grams, sugar - 1.5 cups, milk - 1.5 cups.
2. Korzhi. Margarine - 200 grams, wheat flour - 2.5 cups, milk - 1.5 cups.

Cooking:

1. Making cream. Prepare butter, flour, eggs, milk and sugar in advance.
2. Separate the whites from the yolks. Mix the latter with sugar, carefully add the flour and rub the resulting mass well. Pour in half a glass of milk, stir again.
3. Boil the rest of the milk. When the first bubbles appear, turn off the fire and pour it into the existing composition. We interfere.
4. Heat the finished cream, not forgetting to stir it so that it thickens faster. We don't let it boil. When the desired consistency is reached, remove from the stove. Cool down.
5. Combine softened butter with sugar and beat. The resulting mixture is introduced into the cream in parts.
6. Cookingcakes. Sift flour, add chopped margarine to it. Rub the dough with your hands until crumbs.
7. Make a dent in the mass and pour milk into it. Stir again.
8. Dividing the dough into pieces. From each we roll out layers no thicker than 1 mm.
9. We bake each cake for no more than 5 minutes at a temperature of 200 degrees.
10. Assembling the cake. We coat each layer well with cream, put it in a neat pile and cover with a cutting board. You can put weight on top. Leave in this state to soak for 10 hours.
11. The finished cake will shrink significantly, but you should not be afraid of this. We coat it with cream on top and sides and sprinkle with crumbs, which can be made from scraps of cakes.

Features of "Gentle Napoleon"

This recipe is a little unusual, so housewives making it for the first time may experience some difficulties:

1. A lot can come out of the specified number of cream ingredients. Therefore, you should not pour the entire mass on the cakes. Leftovers should be stored in the refrigerator to be eaten later with berries or fruit.
2. During the final impregnation, a pot with a liter of water will do just fine as a kind of "press". And if 10 hours is not enough for you, you can leave the cake for a longer time.
3. As a rule, shortcakes, if the recommended amount of ingredients are observed, come out small (about 15 cm in diameter). Therefore, if you need a cake for a solid company, take all the ingredients in double size. The same applies to products forcream.

Simple Orange Cream Napoleon

Unlike other cooking technologies, this recipe does not require time for repeated rolling out of the dough and subsequent baking of each cake individually.

Ingredients: egg - 2 pieces, butter - 200 grams, margarine - 300 grams, water - 200 ml, milk - 1 cup, sugar - 1 cup, wheat flour - 3 cups, s alt - to taste, orange zest - a teaspoon, apple cider vinegar - a tablespoon.

Step-by-step recipe for "Napoleon with orange cream" cake:

1. Grind flour with chilled margarine to a state of fine crumbs. A well-sharpened knife or a special attachment for a blender is suitable for this.
2. Mix the egg with s alt, vinegar and water. We make a small depression in the flour slide and pour the contents of the glass into it.
3. Knead the dough. It is necessary to act carefully, while obtaining a homogeneous consistency. We collect everything in a lump and cut into three parts. We twist each component into parchment and put it in the refrigerator for half an hour.
4. At this time, mix sugar with flour (1 tablespoon), egg and milk. We begin to cook, without ceasing to stir. It is impossible to bring to a boil, otherwise the future cream will deteriorate. Remove from heat when you get a thick thick consistency. Let cool, then carefully add the butter and orange zest. All whipping.
5. Remove the dough from the refrigerator. We roll out each layer, after which we spread it on a baking sheet, make several holes with a fork and bake. 15 minutes will be enough, the standard temperature is 180 degrees.
6. From the scraps left from the test, we sculpt a lump. It is also rolled out and baked. This layer will be used for decoration.
7. All cakes must be cooled, after which each (except the last) is cut to an even rectangle.
8. Start assembling our "Napoleon with orange cream" cake. We coat the cake, cover it with a second and lightly press down. We repeat the manipulations until we collect all three levels. We also pour cream over the top of the cake and sprinkle with crumbs, which we make from the last cake.
9. Keep the dessert in the fridge overnight to soak properly.

Recommendations for "Napoleon with orange cream"

This recipe is great because you can stock up all the ingredients ahead of time and assemble the cake later. This is especially convenient if you suddenly have an unplanned "invasion" of guests. But there are a number of subtleties here:

1. Korzhi should not be stored in the refrigerator for more than a week.
2. The cream is freshest only during the first day. Therefore, you need to put it away for storage a little unfinished: after cooking, let it cool, and drive in the butter just before assembling the dessert. If the cream is watery, you can add a tablespoon of flour.
3. Instead of orange zest, other ingredients will do.

Delicious cake "Napoleon with ice cream"

Listingredients:

1. For cakes. Flour - 2 cups + 3 tablespoons, butter - 250 grams, chicken egg - 1 piece, water - 1 cup, a pinch of s alt and citric acid.
2. For cream. Eggs - 5 pieces, milk - 0.5 liters, flour - 2 tablespoons, fat cream (about 33%) - 400 ml, sugar - half a glass, vanillin - 1 package.

Preparation of dough and cream for the cake "Napoleon with ice cream":

1. Sift flour (2 cups), add s alt, citric acid, water and egg to it. Mix until smooth, roll up, wrap in parchment and send to the refrigerator for half an hour.
2. Mix butter with flour (3 tablespoons), give it a rectangular shape, also wrap and send to cool.
3. The first lump is rolled out on paper, leaving a thickened area in the middle. We take the second piece of dough and put it on this dense place, and wrap the edges from the first layer so that they cover our second part of the butter dough.
4. Roll out the resulting mass, then fold into 4 layers. Leave at room temperature for 10 minutes. After that, we repeat the manipulations with rolling and folding, but now we wrap it in paper and put it in the refrigerator for 20 minutes.
5. We do step 4 twice more every 20 minutes.
6. From the received test we form 9 fragments. We will get another one from segments. We bake cakes on a baking sheet at a temperature of 200 degrees (the oven must be warmed up, and the dough- pierced with a fork or knife). We are waiting for a golden hue, after which we take out the cakes and let them cool.
7. Boil milk. In a separate bowl, separate the whites from the yolks. The latter are mixed with vanilla, sugar and sifted flour. Gently pour milk into this mixture, remembering to stir constantly.
8. Put the cream on fire. Boil for about 7 minutes, stirring occasionally.
9. Remove from stove and cool. Whip the cream (this should be done when it is just out of the refrigerator) and combine it with the main cream.
10. Assembling our Napoleon pie. To do this, grind 1 cake, and generously coat the rest with cream and stack it in a pile. Sprinkle the dessert with crumbs on top and sides. We let it stand overnight so that it is properly soaked.

Reviews

Torg "Napoleon" is loved everywhere for its delicate taste and pleasant texture. It is neither dry nor cloying. Of course, there are some difficulties in its recipe, and baking each individual cake requires a certain amount of time, but, by all accounts, it's worth it.

In addition, there is always room for creativity, as you can make some changes to the recipe at your own discretion. For example, "Napoleon" with sundae always gets rave reviews from those who have tried it.