Source: Myviewpoint, AdobeStockMaking your childhood favorite Napoleon cake just got easier, because ready-made puff pastry can now be bought in any store. And that's the most challenging part of the classic recipe. Once you eliminate that hurdle, you'll have the time and desire to experiment with different creams and fillings. Check out this collection of recipes!
1. Puff Pastry Napoleon with Custard Cream
Source: mirtesen.ruCustard cream is a classic choice for homemade Napoleon.
You will need: 1 kg puff pastry (yeast-free), 1.2 L milk, 3 eggs, 2 cups sugar, 5 tbsp flour, 1 sachet vanilla sugar.
Preparation: Cut the puff pastry into 4 pieces and bake the layers for 20-25 minutes in the oven at 190 degrees Celsius. Divide each puff pastry layer into 3 more pieces, and crumble a few layers.
Boil 1 liter of milk. Whisk the remaining milk with the other ingredients until smooth. Pour this mixture into the boiling milk, stirring constantly, and bring the cream to a second boil.
Cover it with plastic wrap and let it cool. Generously spread the cream on the layers, assemble the Napoleon, and coat it on the outside. Sprinkle the cake with the pastry crumbs and refrigerate it to soak.
2. Puff Pastry Napoleon with Condensed Milk
Source: imghub.ruA lazy Napoleon for a quick fix – minimal time and effort.
You will need: 700 g puff pastry (yeast-free), 300 g butter, 1 can boiled condensed milk.
Preparation: Roll out the dough, cut it into equal thin layers, prick with a fork, and bake in the oven at 190 degrees Celsius until golden. Trim the edges and crumble all the trimmings. Beat the softened butter with a mixer until fluffy, add the condensed milk, and beat again. Spread this cream on the layers, assemble the Napoleon, coat the cake on the outside, and sprinkle with crumbs.
3. Puff Pastry Napoleon Cake with Sour Cream Frosting
Source: dzen.ruSour cream frosting is excellent for its slight tanginess, which harmoniously complements the cake layers.
You will need: 800 g puff pastry (yeast-free), 250 g condensed milk, 200 g 25-30% sour cream, 200 g butter, 140 g sugar, 10 g vanilla sugar.
Preparation: Divide the puff pastry into 4 layers, prick them with a fork, and bake for 10-12 minutes in the oven at 200 degrees Celsius. Then separate each layer into two and let them cool completely. Crumble one of the layers.
Beat the sour cream with sugar with a mixer until fluffy. Separately, beat the softened butter with condensed milk until fluffy. Combine both mixtures and stir to form a thick cream. Spread the resulting cream on the layers, assemble the Napoleon, and coat it with cream on the outside. Sprinkle with crumbs and refrigerate for several hours.
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4. Puff Pastry Napoleon with Cream
Source: mykaleidoscope.ruCream frosting is another simple and easy solution without lengthy cooking.
You will need: 1 kg puff pastry (yeast-free), 700 ml 33% cream, 150 g condensed milk.
Preparation: Cut the dough into 4 pieces and bake the layers for 18-20 minutes in the oven at 200 degrees Celsius. Divide each layer into three thin ones. Crumble a few of the driest top layers. Beat the cream with a mixer until stiff peaks form and gradually add the condensed milk. Spread the cooled layers with cream, assemble the cake, coat it on the outside, and sprinkle the Napoleon with crumbs.
5. Puff Pastry Napoleon Cake with Buttercream
Source: postila.ruThis butter-custard cream turns out richer, but also even more delicate.
You will need: 500 g puff pastry (yeast-free), 250 g butter, 200 g sugar, 550 ml milk, 2 egg yolks, 2 tbsp flour, 1-2 tbsp powdered sugar.
Preparation: Roll out and cut the puff pastry into 10-12 identical thin layers. Prick them with a fork and bake for 5-7 minutes in the oven at 190 degrees Celsius. Let the layers cool and trim them, then crumble the trimmings.
Whisk egg yolks, 2 tablespoons of milk, 50 g sugar, and flour until smooth. Heat the remaining milk with sugar and slowly pour it into the yolks in a thin stream, stirring constantly. Cook everything in a double boiler for 15-20 minutes until thick and let it cool completely.
Beat the softened butter with powdered sugar with a mixer until fluffy and gradually pour in the custard mixture, continuing to beat. Spread the resulting cream on the layers and assemble the Napoleon. Coat the cake with more cream on the outside and sprinkle with crumbs.
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6. Puff Pastry Napoleon Cake with Cream Cheese
Source: mykaleidoscope.ruYou can use mascarpone or any other cream cheese.
You will need: 500 g puff pastry (yeast-free), 2 egg yolks, 500 ml milk, 2.5 tbsp starch, 200 g sugar, 200 g cream cheese, vanilla.
Preparation: Cut the dough into several layers and bake them for up to 20 minutes in the oven at 180 degrees Celsius. Divide each layer into 2-3 more layers, then crumble one of them. Whisk eggs with sugar and starch. While continuing to whisk, pour in the boiling milk in a thin stream.
Cook the cream over low heat until thick, cover with plastic wrap, and let it cool completely. Add the cream cheese and beat the cream until smooth. Spread this cream on the Napoleon layers, assemble the cake, coat it on the outside, and sprinkle with crumbs. Refrigerate the cake.
7. Puff Pastry Napoleon with Nuts
Source: dzen.ruA wonderful Napoleon recipe, even for a festive table.
You will need: 1.5 kg puff pastry (yeast-free), 6 egg yolks, 500 g sugar, 300 g flour, 1.2 L milk, 1 tsp vanilla sugar, 10 ml cognac, 150 g walnuts.
Preparation: Divide the puff pastry into 5-6 sheets and bake the layers in the oven at 200 degrees Celsius until golden. Let them cool and divide each layer into two. Whisk the yolks, cognac, and both types of sugar. Pour in the boiling milk in a thin stream, stir, and cook the cream over low heat until thick, stirring constantly. Let it cool completely.
Let the cream cool completely. Crumble one layer, and spread the others with cream and sprinkle with chopped nuts. Assemble the Napoleon, coat it with cream on the outside, and sprinkle with crumbs and remaining nuts.
8. Puff Pastry Napoleon Cake with Cream Cheese Frosting
Source: fb.ruA very light version of cream cheese frosting without butter or a custard base.
You will need: 1 kg puff pastry (yeast-free), 800 g cream cheese, 2 cans condensed milk.
Preparation: Divide the dough into sheets, bake them for 20 minutes in the oven at 200 degrees Celsius, and let them cool. Cut each layer into 2-3 more, and crumble one of them. Beat the cream cheese with condensed milk with a mixer until smooth, spread on the layers, and assemble the cake. Coat it with cream on the outside and sprinkle with crumbs. Refrigerate for a couple of hours.
9. Puff Pastry Napoleon with Chocolate Cream
Source: легкие-десерты.рфFor this recipe, high-quality dark chocolate is best.
You will need: 500 g puff pastry (yeast-free), 500 ml milk, 80 g chocolate, 100 g sugar, 40 g butter, 50 g flour, 2 eggs.
Preparation: Roll out the dough thinly, cut into 6-8 layers, prick them with a fork, and bake for 10 minutes in the oven at 200 degrees Celsius. Let the layers cool, trim them, and crumble the trimmings.
Melt the chocolate with milk over low heat. Separately, whisk eggs, sugar, and flour. Add half of the milk to the mixture, continuing to whisk. Then pour this mixture into the remaining milk.
Cook the cream until thickened, add the butter, stir, and cover with plastic wrap. Let the cream cool completely. Spread the layers, assemble the Napoleon, coat it on the outside, and sprinkle with crumbs. Let the cake soak in the refrigerator for at least a couple of hours.
10. Lemon Puff Pastry Napoleon
Source: prokuhnyu.ruAn interesting feature is that the lemon goes into a separate layer, not the cream.
You will need: 1 kg puff pastry (yeast-free), 1.2 L milk, 320 g sugar, 100 g flour, 6 eggs, 180 g butter, 1 g vanilla, 1 lemon.
Preparation: Roll out and cut the dough into 16 layers, prick them with a fork, and bake until lightly golden in the oven at 180 degrees Celsius. Let the layers cool, and crumble 1-2 of them. Blend lemon juice, zest, 3 eggs, and 100 g sugar. Heat the mixture over low heat, but do not bring to a boil.
Separately, whisk the remaining eggs, sugar, flour, vanilla, and 300 ml milk. Boil the remaining milk and pour this mixture into it in a thin stream, stirring. Cook the cream until thickened and add the butter. Beat and let the cream and lemon layer cool completely.
Spread the layers with cream, place the lemon mixture on top, assemble the Napoleon, and coat with cream on the outside. Sprinkle it with the remaining crumbs and refrigerate for a couple of hours or overnight.
11. Puff Pastry Napoleon Cake with Raspberries
Source: pinterest.comInstead of raspberries, you can use other berries, preferably tart ones.
You will need: 500 g puff pastry (yeast-free), 200 ml 33% cream, 1 can condensed milk, 2-3 cups raspberries.
Preparation: Divide the dough into 4 layers and bake them for 7-10 minutes in the oven at 190 degrees Celsius. Let the layers cool and cut each into 2-3 thinner layers. Crumble one of the layers.
Beat the cream with a mixer until stiff peaks form and gradually add the condensed milk, continuing to beat. Spread the layers with cream and arrange the berries on top. Assemble the cake, pressing the layers gently, and coat with cream on the outside. Sprinkle the Napoleon with crumbs and refrigerate for 5-6 hours.
12. Puff Pastry Napoleon with Coconut Cream
Source: mirtesen.ruCoconut liqueur gives this cream a special twist.
You will need: 900 g puff pastry (yeast-free), 50 g coconut flakes, 800 ml coconut milk, 300 ml milk, 500 ml cream, 400 g sugar, 180 g egg yolks, 80 g cornstarch, 160 ml coconut liqueur, zest of 1 lime.
Preparation: Divide the dough into 8-10 pieces, roll out thinly, prick with a fork, and bake the layers for 8-10 minutes in the oven at 180 degrees Celsius. Whisk sugar with starch and egg yolks until smooth. Add cream, regular milk, and coconut milk. Cook the cream in a double boiler until thick, stirring constantly.
Let the cream cool and add the liqueur with lime zest. Trim the baked layers, crumble the trimmings, and mix with coconut flakes. Spread the layers with cream, assemble the cake, and coat it on the outside. Sprinkle the Napoleon with crumbs and coconut flakes and refrigerate overnight.