Napoleon cake (collection of recipes)

Girls, I force my laziness, I don’t make a cream at all, I grease one layer with condensed milk, another with sour jam (lingonberries, cranberries), well, they don’t like my fatty cakes, so I tried it, they approved mine, and for 15 years already, maybe maybe more like that I do, once there was no cranberry made with viburnum, very good. unusual taste. I understand that this is not the correct Napolion, but we are not very fatty cakes, but here with sweet and sourness. Once, about 25 years ago, then my husband (now my half) brought Napolion from the North, there was a smear like a sour apple jam, I didn’t eat this anymore, it’s light and there is no such sugary taste, I thought it’s here some other creams, but ... maybe this is the taste of youth

Freesia, nutlet has already answered for me, successful baking!

nut,

...... Let's try in the evening .....

Well, what are your impressions? , Patamushta looks very beautiful! you can't be beautiful like that!
Vera, I think you got a different cake, not a Napoleon at all. Delicious, light, but ... not Napoleon. Yes, and I really did not hear about jam-jam in Napoleon
Napoleon is, by definition, fatty, sweet pastries. And his cream is oily, he is all superfood oily!

I also tried the dietary versions of Napoleon (if of course this is possible), the cakes are almost bland and custard cream, but with a minimum amount of fat. More like a pudding than a custard. These are the impressions - tasty and dietary, but ... this is not Napoleon.
It is better to eat 1 small piece of butter and butter, melting in your mouth Napoleon, than to deceive yourself with a diet version. This is when you want exactly Napoleon. But when the hunt for something light, then it is quite possible and the diet-version to clap up because the body sometimes imperiously requires fats, and sometimes wants a light dessert.

That's for sure.

[rinishek]

rinishek, per recipe! Yesterday I made 2 portions of dough, the cakes turned out to be 6 large, about 35X25cm, tasty, crispy, until today they were just lying on the table, not covered with anything - they were not stale. I slightly modified the cream, I took more milk (we like a lot of cream) and less butter (since the milk is very fat), it is worth soaking. I'll try to lay out the cut tomorrow.

Napoleon is, by definition, fatty, sweet pastries. And his cream is oily, he is all superfood oily!

It is better to eat 1 small piece of butter and butter, melting in your mouth Napoleon, than to deceive yourself with a diet version. This is when you want exactly Napoleon.

He speaks the truth! Listen to her.

And what are the words? I don't know if I'll live until tomorrow to bake. Thank you for the delicious recipe. I'm SURE of deliciousness!

Already soaked! It turned out 12 cakes, with a diameter of 24 cm, for some reason, for some reason, one is not enough for me. And the cream remained. And tomorrow we will try

[Violochka, Freesia]

and the cream that you can put in excess (well, if you wish, of course) into the eclairs is so yummy ... I had a case a couple of times - the cream lived up to the eclairs, and so .... I just eat it with a spoon, closing my eyes. If no one steals before

girls, Violochka, Freesia, well done, that baked. May it be awesomely delicious tomorrow!

Knop - you will live! where can you go! bake to appreciate the truth

[rinishek]

rinishek tried the cake only this morning. Delicious and very satisfying. Thanks for the recipe

DJ, please eat to your health!

[rinishek]

rinishek

Only I eat sweet in the house, but the cake was cut not by me for some reason, but in the early-early morning by my husband And then I tried it too. This is sooooo delicious, and my husband said to thank you! Now I don't need another Napoleon!
It's a pity that I can't boast of a photo - such a beautiful section! Thank you for sharing this recipe!

Freesia dear, how glad I am that I liked the cake! especially to my husband. Since I have two men at home, though only one is demanding (thank God!) - this is a son, so I know what a man's recognition is!
Thanks for the gratitude - and bon appetit to my husband!

I'm with a report deliciously sprinkled with a cake toad crushed sprinkled with nuts, coconut and icing, which melted in warm cream, it turned out a New Year's version

Virgo, you praise this Ivan Ivanitch so much that my tooth also caught fire. I'll be on vacation, I'm going to chat. I have already prepared everything, it remains only to start. My aunts and at work became interested in this recipe.

oh, wildebeest! this is such a glorious recipe! it really is NAPOLEON !!!!!

oh, Wildebeest! this is such a glorious recipe! it really is NAPOLEON !!!!!

After these words, the only thing left for me is not to sleep at night, but to create, create and sculpt.
But no. Tomorrow or the day after tomorrow I'll start.
I am still in ecstasy from the Napoleon of my childhood, where the recipe is as simple as a broom. Margarine is chopped with flour, vodka is added, some water is put in the refrigerator for 30-60 minutes. Then the cakes are rolled out as thin as possible, baked very quickly and smeared with butter + condensed milk cream, for piquancy, you can add a little klyubka rubbed with sugar in one layer.
I still remember how a neighbor whipped cream with a wooden spoon. Whom did she not hire to help: either her husband, or her daughter. Once she even asked me to. It impressed me a lot.

yeah ... recipes from childhood are a separate topic

I still cannot reproduce two dishes - grandmother's milk jelly with raisins and pork pate from the shop, they enjoyed such dishes at my grandmother's. For some reason, this pâté was terribly delicious to me, but jelly is an unrivaled dessert!

rinishek, last week I made a napoleon according to your recipe, it's true - a bomb !!! Delicious, and probably really a secret - in oil))) Thank you huge

Just bragging
(with sour cream and butter. Without vodka and vinegar. With a pinch of quicklime soda)
"Royal Napoleon"
15 cakes (alternating two creams: whipped sour cream with chocolate and custard)

Just bragging

And yet there is something! Very nice and delicious !!!

sour cream and butter.

An ideal test version !!!

Moderators, please delete! I was wrong.

Here I am with my Ivan Ivanitch

All day I set myself up for baking and sculpted it at night, secretly, so that it tasted better.

Well, how did you like the cake

Well, how did you like the cake

I love all kinds of Napoleons, if they were still presented to me ...... I dreamed. Oh, how dreamy I have become lately.

My Napoleon-: girl_red: my daughter is tasting- thinks- I don't see, I will try tomorrow, I also love everything, the main thing is to help ... Today I have bread, cake, and rolls, and at the end, pie a flip-flop, well, who can take it?
Napoleon-class, but, as always, the edges fail ... how to level them. Well, now-I have covered them with a hard-domed lid-I have leveled, but how do others do? ...

I roll out a cake of arbitrary shape, transfer it with a rolling pin to a sheet and cut out an even circle, or square, with a lid. I slightly push the cuttings apart and bake. I soak the cakes with cream, and crumble the trimmings for sprinkling

Sailor cat, I I wrote here.
So I baked on Abrikotin, and Napoleon, and on Creme brulee cakes.
Ready-made does not have to be leveled.
Maybe you need a hint.

You have a wonderful Napoleon !!

My Napoleon-: girl_red: my daughter is tasting- thinks- I don't see, I will try tomorrow, I also love everything, the main thing is to help ... Today I have bread, cake, and rolls, and at the end, pie flip-flop - well, who can take it?
Napoleon-class, but, as always, the edges fail ... how to level them. Well, now-I have covered them with a hard-domed lid-I have leveled, but how do others do? ...

Don't understand what the problem is? Before baking, I prick the biscuits with a fork so that there are fewer bubbles ...

Bubbles, overcame, and the very edge, the edge, how to smear and sides?

When I collected the cake, I did not immediately smear either the top or the sides.
I put it in the refrigerator, and in the morning I smeared the top cake and sides.
I did it very well. wonderful.
The cream lay perfectly on the sides. The cakes were no longer so prickly.

Yes, for Napoleon this is a problem, I smear the edges a little more, and the cream drips onto the sides, if not too thick. It also shrinks when soaked.
I have been using one recipe for more than 20 years, it seems I can cook a cream with my eyes closed, and each time the cream and the cakes are a little different

Bubbles, overcame, and the very edge, the edge, how to smear and sides?

I grease all the cakes except the top. I put a plate on the top, and leave the load on it (a 3-liter jar of water) for several hours. Then I apply the rest of the cream with a spatula on the sides, moving from below to the inside and to the side, and on the upper cake. I sprinkle all this beauty with mashed scraps and toasted nuts. How to coat the edges of a cake, there is a master class in the topic about Wilton nozzles

From early childhood, I believed that the cake is only Napoleon, and I thought it was so soft, like my grandmother had ... And when they started to teach me - puff pastry according to the rules ... I stopped making it. .. Mom and grandmother did it for all the holidays - in the notebook it says - Ekaterina Akimovna, Zoin, Valin, etc., but here he is always with grandmother, although, maybe it seems to me, he was even ..., but for me it is clumsy .... Well, tomorrow I will try ..

With the dostochka, this must be done ... Thank you!!!!

With the dostochka, this must be done ... Thank you!!!!

And I read here, in this thread, that nothing should be put on top.
You just need to leave the cake alone, after spreading the cakes.
In the morning I took my cake out of the refrigerator, it was smooth on its own, without any loads.

As my mother-in-law taught me 30 years ago, this is how I make her. I have not tasted her Napoleon yet.

[Summer resident]

Summer resident but write your recipe, and if you had one here,
then you can reference, I'm interested in everything, I want to try everything, well, at least try ...

Oh, and mine for my whole family, including my younger sister, who doesn't eat sweets, is the most delicious and we don't recognize anything else.

[Summer resident]

Summer resident, and, really, where is the recipe ?. : rose: Plizzz.
True, before, apart from Napoleon, we didn’t know any other cakes, (I’m talking about myself), well, of course, the pies don’t count ... And then, somewhere from the year 70, everyone: girl_dough: how we started oven, however, recipes - where there are 20 pieces of eggs or - butter - a kilo - not happy - but where did the eggs come from.

The dough is like Kenga's, but for 300 g of margarine, and Aunt Basin's cream is creamy

Oh, and mine for my whole family, including my younger sister, who doesn't eat sweets, is the most delicious and we don't recognize anything else.

No, we have been leaving "chocolate on boiling water" even in years, mine just fell for it.

As my mother-in-law taught me 30 years ago, this is how I make her. I have not tasted her Napoleon yet.

I, too, held my breath while waiting for the recipe.

The dough is like Kenga's, but for 300 g of margarine, and Aunt Basin's cream is creamy

And where to look for all this?

On the first page

On the first page

Uuuuu. Let's go forward type back.

I am very sorry, but the cream is from Freken Bock, not from Aunt Basi

and how are others doing ?.
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I roll it between cling film. I remove the top layer and cut off the edge along the canopy. Then on the film and transfer it to a baking sheet. I poke with a fork so that there are no big bubbles.

I tried it - delicious! Even managed to soak in the refrigerator. I almost immediately put it there - I was afraid to leave it on the table. She was afraid that she would be soaked badly because of the cold. No, it's okay ...
Now I would refrain from overeating Daughter yesterday ate-said-soaked, but she should check it herself

The dough is like Kenga's, but for 300 g of margarine, and Aunt Basin's cream is creamy

Oh, almost my recipe is straight, only on margarine, without salt, 1 egg is added and chopped to the bitter end, I don't knead it with my hands. Rides perfectly up to 1-2 mm thick. When I was baking, I began to shoot, but the fot-at was discharged at the wrong time

So, one more try? ... We burst

Wait a minute: girl_haha: By the way, if you smear such cakes with butter + condensed milk cream, it will turn out crispy

[Summer resident]

Summer resident
I read about Freken bok cream.
Somehow not enough, it seems to me milk ...
in other recipes, the girls over there write that eggs and everything else are brewed for a liter of milk.
Will this be enough cream for a cake of 9 cakes?

I baked Napoleon for rinishek, there is 0.5 liters of milk.
We can, and this is half a liter, not half a glass?

Creamy cream

1/2 cup milk boil.
1 egg + 1 glass of sugar, grind, add to boiling milk. Cook over low heat, stirring continuously, until thickened. Then cool slightly (to get a soft soaked Napoleon in the end, the sweep should be quite hot), add 200 g of butter. Cover the cakes with warm cream. Sprinkle with dough crumbs on top. Let it brew at least overnight.