Napoleon cake (collection of recipes)

Good afternoon, Vera studied in the morning how to make a napaleon
went through a lot of recipes, but settled on the rinishek recipe Napoleon cake (Ivan Ivanovich)
ooooooooooo, what can I say ... delicious
Thank you!!!!!!!!!

[Solo]

Solo I am pleased that you have succeeded and you are very tasty!

Napoleon (Ivan Ivanovich)
Irina, thanks for the recipe, now my favorite

[Freesia]

Freesia, yes your Wan-Vanya is just an academic handsome man!

well, perfect piece

I am pleased that the recipe came to the table

[I am waiting for your comments, where are the mistakes.]

Hello, I want to share my experience in cooking "Napoleon" (my first), maybe someone will come in handy.
The custard turned out to be 5+, I didn't even add butter, the thickness suited me. I took only the proportions for 1 liter of milk, 4 eggs, 1 tbsp. sugar (200g) and 3 tablespoons of flour (preferably 1.5 liters of flour and 1.5 liters of starch - it should be even thicker). This was enough for me for a cake of 8 donuts the size of a standard plate for the second, that is, small. I cooked on MK from the pastry chef Alexander Seleznev from "Sweet stories". But the donuts didn't inspire me at all. I cooked from 2 tablespoons. flour, 1 pack of margarine, and half a glass of milk. She rolled it out very thinly, almost transparently and turned out to be very thin. I didn't like it. If you cook, then for 5 glasses of flour and the rest of the ingredients, respectively, the proportions. And while baking I found MK from Video Cookery. рф (if I'm not mistaken). There is real puff pastry, rolled out to 3-4 mm and there are some subtleties in relation to margarine and flour.









I am waiting for your comments, where are the mistakes.

rinishek, I'm making your cake. dough in the refrigerator. But I don't understand how to "make flour with milk in jelly" ((((help mi)))

and oops. I also tried to mix 750 g of flour, but I could about 600)

[Bambler]

Bambler, about milk jelly - pour half of the milk into a saucepan and bring to a boil, put flour in the other half (cold) and stir well so that the flour all disperses without lumps and pour this mixture into boiling milk, stir everything intensively (the mixture thickens) and as soon as the mixture starts to "puff", immediately remove it from the stove, cool it, stirring occasionally - that's the milk jelly ready

I did everything) Google is a great cook)

meet))) the first (practically) cake in my life)

And how much cream, you can clearly see)))

Congratulations on the excellent handsome!

And how much cream, you can clearly see)))

and the cream remained only on top) everything inside dried up (you see, those 100 grams of flour were extra.

Congratulations on the excellent handsome!

Thank you very much) But my husband rejected it. said that this one will certainly eat (delicious), but next time make him puff cakes. but the cream is exactly what he needs) I just don’t like Napoleons, so it’s hard for me to understand) crispy cakes, delicious))) I think where to use them, because for me the cream is fatty, and the cakes are just the way I like them) like this our family split: one cream is delicious, another is cakes ... and meanwhile the cake disappears somewhere in the refrigerator))))

in the context

rinishek, please tell me - is there enough prescription cream (for 0.5 liters of milk) for 9 cakes or is it better to make more? I'd like to bake such a Napoleon.

Jesse, 0.5 liters was enough for me in the butt, but then it turned out that many of the cakes were dry. Therefore, next time I will do 1.5 norms

I understood everything, I will do it with a margin, I love when the cake is "wet"

I never ate homemade Napoleon, but I always wanted to bake it. Found a recipe that seemed reasonable and made it.
It turned out a lot of cakes, since I rolled them thinly, about 20, there was also enough cream. The cake is high. But after standing on the table for a couple of hours, it became two times less. Then he was sent to the refrigerator for another day. But by the evening, he was compressed to a very dense cake. The cut shows that there were cakes, the cream was completely absorbed. And the question is, is this how it should be? Or what could be the problem? Because there is an impression that the cake should not be like that.

[Pashulia]

Pashulia, my cake drops 2-3 times, because the cakes were originally bent like chips. The cream soaks them, almost all of it goes into the dough. Grandma's finished cake looked more like a heavy stack of pancakes stuck together, but it was very tasty! And so far I have prepared my cake only once, now the second time will be according to a new recipe.

And I made the dough for Napoleon with universal knives in the combine.

How??? My whole harvester is dirty
dough:
300 g margarine
600g flour
265 ml of water (because the flour is dry, I pour 300 ml of water for 400 g of flour in bread)
1 egg
a pinch of salt.
I confess I did not think that I needed to help the knives and chop the margarine smaller than 50g each. The dough (in the Bosch cube) wound around the knife, crawled to the lid, smeared there and, even more offensive, leaked into the center of the "pipe" of the main thicket, wrapped around the rotating elements. Therefore, removing the bowl from the shaft was not easy. In general, the dough was everywhere, it was collected with a silicone spatula. And with my hands, as before, I cannot knead today ... I cut my finger.

So I got it very dense, but I would not say that it is delicious. Although I sin on cream, I didn't really like it. If I get ready to bake Napoleon again, I will make the cream on yolks, without proteins.

Is it possible to put any fillers in Napoleon? Cherries, for example. Who tried it? Or nuts

I added nuts, delicious. But cherries are probably not needed, it seems to me that cherries are better in sour cream.

Is it possible to put any fillers in Napoleon? Cherries, for example. Who tried it? Or nuts

Today I tried a variation of Napoleon - custard alternated with poppy filling (that would have added a cherry to it!). It was very tasty.

[dough]

Happy New Year, everyone! I have been "grazing" on the forum for a long time, I found a huge number of wonderful recipes here ... I want to contribute and my own contribution This is a very tasty chocolate Napoleon, I have not come across this on the forum. Or I looked inattentively The recipe is very old, but I have not seen it from others.
So, dough:
50 grams of butter
50 gr margarine,
2 tbsp. spoons of sour cream,
2 tbsp. tablespoons of sugar
2 eggs,
vanilla,
soda (extinguish with vinegar),
1/4 cup cold milk
enough flour to make a doughy dough.
I divide the dough into 24 parts (in the original it was 16, but I wanted thinner), I also made 32 cakes for my mood. It is necessary to roll it out very thinly, transfer it to the prototype with a rolling pin. Although there are many cakes, they are baked quickly: while one rolls out, the previous one is already baked.
Cream:
Beat 500 g of butter with two cups of sugar, add 2 yolks, 3 eggs, 3/4 cup milk, vanilla, cocoa to taste and beat well again.
Grease the cakes with cream, slightly pressing each next cake with your hand. They will break, but that's okay. Let it stand for 12 hours and you can eat. But the longer the Napoleon stands, the tastier it is. True, he does not manage to stand too long - we eat it quickly. This is how it turns out

I also cooked napoleon. very crispy and delicious

[Cake ingredients:]

And I'm with Napoleon. There are many recipes, but there seems to be no such "budget" cake recipe.
Cake ingredients:
500 gr. butter or margarine (I used puff margarine)
4 cups flour
1 glass of cold water.
(I had a 280 ml glass.)

Dough:
Freeze margarine in the freezer for 1 hour.
Pour flour on the board, put butter (or margarine) on top, start chopping butter quickly with a knife so that it mixes with flour. We make a depression in the mass, pour in a glass of water.Knead the dough, divide it into about 5-8 pieces (depending on the shape), send it to the freezer.
Roll out the dough thinly, put it on parchment, cut out the required size of the cake with the form (this way the cake is less deformed during baking). Do not pierce the cakes with a fork (this makes them layered.)
Bake at 180-220 degrees until golden brown.
From the original products, this is what turned out

As a result, the finished cake turned out to be 26 cm in diameter and 8 cm in height.

rinishek, write what you can replace vinegar in your recipe?

as always, a lemon

And what cream was used for impregnation?

Belatedly I saw the question. Now custard, then oily - whatever your heart desires. And with that, and with that cream, the result is great!

in fact, this is a recipe that always has one comment "Wow! How delicious! Can you give me a recipe?"
the cake is not watery - well, I think! so much oil!
And when I asked this Ivan Ivanovich - what is the secret, he authoritatively told me - in butter! But the cream turns out to be very good.

Agree!!!! Super recipe !!! THANK YOU! Now I'm baking, I really like it (though I replaced the margarine with butter - the cakes are delicious and airy)

Here

At the beginning of the topic there is a recipe, probably from kaktus. Today I baked this recipe, tomorrow we will try it at work. But there is a question, when baked (in 1985) this cake recipe from "Confectionery" 1956 (lost), the dough looked more like dumplings and after being smeared with custard the cakes were elastic when cutting. Now, when kneading in HP and after, during rolling, the dough was constantly sticking both during kneading and when rolling, I added flour. It turned out to be almost homogeneous, but when baking, layering was observed. I would like to use a dough that does not stick to hands or has more flour in it. Quirk - however, do not offer oil either.

Girls, I have a question: I have cream (leftovers) that froze near the wall of the refrigerator, through my negligence, and then I thawed it. Today I looked, I wanted to throw it away, but they taste like sour cream, in general, I decided what could be in the dough. Just then the order was drawn for "Napoleon", is it possible to add such cream to the dough for Napoleon ???

rinishek, today I presented it to my husband on the dr. "Ivan Ivanych", baked a double portion at once. My husband usually estimates it like this: -tasty, but ... and will attach some kind of tail. And here I warned him not to forget about the "but". I ask him, how? And in response: -Tasty, but ....... very tasty. There were 5 of us ... 1 piece of the cake remained, which he now eats. Very tasty, I will bake it more than once. THANK YOU!

Girls, I had an eclipse, instead of cold butter, I kneaded the dough in butter at room temperature (I specially took it out to warm up)
The dough turned out like a cream - very soft and sticky.
I put it right in the bucket in the refrigerator.

Tryndets my cake or is there a chance?
It's a pity ... There is a lot of oil .. The cake was planned to be big.

[Ku-ku / nut]

nope, purchased is not interesting!
I have an old notebook with recipes, next to each recipe in parentheses - the name of the friend from whom the recipe came (do you have the same?). So, the recipe that I want to write here has a second name - Ivan Ivanovich. The fact is that in our women's team there was one hefty serious male representative and once he brought him to his DR FABULOUS !!! Napoleon cake. NEVER! Never again have I tasted better and tastier than this one. Whoever decides to try will not regret it. I haven't baked it for a long time - it's very high in calories. But so delicious

Ku-ku / nut - try it, I'm sure you will like it!

Napoleon cake" (Ivan Ivanovich)
Glass = 250 ml

Dough:
1 pack (250 g). margarine
200 g sour cream
1 tbsp. l. Sahara
1/2 tsp vinegar
3 tbsp. flour

Grate margarine, add sour cream, mix a little, add sugar and vinegar, then flour in small portions.
Divide the dough into 10 parts (9 for the cake, 1 cake for the sprinkling). roll out, beat with a fork. Oven in a preheated oven
- at about 200 * before browning, this is 10-15 minutes in time, (I don't remember already, but you won't be mistaken if you focus on color)
Remove the cakes carefully - they are very fragile!

Cream:
0.5 l. milk
3-4 tbsp. tablespoons of flour
200 g butter
1-1.5 cups sugar

1. Brew milk and flour like jelly (everyone knows, you don't need to write, right?) - cool to room temperature

2. Beat the softened butter with sugar (well, about 5 minutes with a mixer), then add dairy-milk in small portions to this butter-sugar mixture - 4-5 times, continuing to beat.

Grease the cakes, set aside 1 cake and the rest of the cream for several hours (we will need them a little later, for the final finishing)
When you assemble the cake, do not be afraid - it will all be super crooked and shaggy -
it seems that the cream does not come into contact with the cakes in some places - this is okay, leave the cake for at least 5-6 hours in a cool place - and all the cakes will fall into place, lie down so to speak. Now you can smear the sides and top with cream - and sprinkle with crumbs from the 10th cake.
That's it - success is guaranteed!

Girls, such a question :) is it possible to start the dough in the evening, and then until lunchtime so that it stands in the refrigerator? Or everything, a kapets reaction?

Girls, such a question :) is it possible to start the dough in the evening, and then until lunchtime so that it stands in the refrigerator? Or everything, a kapets reaction?

I think nothing will happen to him (to the test). If I have leftovers of sour cream, I put Napoleon's dough, and in the freezer. And then, as needed, I do what I want. And you, in the refrigerator for a day, as if nothing will happen)) Just wrap it in a film or in a bag so that it doesn't get windy.

Thank you very much :) otherwise they have no time to do it today, and until lunchtime at work :) I will gag tomorrow :)

Thank you very much :) otherwise they have no time to do it today, and until lunchtime at work :) I will gag tomorrow :)

Good luck!))

My New Year's Napoleon in mousse and with a layer of raspberries. The cakes were made according to the recipe "Ivan Ivanych"

Added on Tuesday 03 Jan 2017 21:54

[Vanillope]

Vanillope, do not get stunned! Here is a cutter! Somehow I didn’t think that Napoleon can be "littered" 1)) I have already seen this photo somewhere, not in classmates ??))

[Irisik]

Thank you! Yeah, I put it on OK, on ​​VK, on ​​Facebook and Instagram

Added on Tuesday 03 Jan 2017 10:25 pm

Irisik, very gentle in the mousse turns out.

[Vanillope]

Vanillope, SKIN THE LINK TO YOUR PAGE IN OK

Thank you! Yeah, I put it on OK, on ​​VK, on ​​Facebook and Instagram

Svetlana, I would love to see your creations at my classmates)

Baked the first Napoleon in my life! When I got married, my husband warned that he didn’t love Napoleon, so I didn’t bake him ... And recently we went to visit and he tried Napoleon cake, asked why I never bake this .. I had no words! I said that this is the same Napoleon that you forbade me to bake 37 years ago! It turns out that his mother bought him Napoleon in cooking, he was very fat and not soaked. Therefore, he did not love him.
And so I baked it! According to Ivan Ivanych's recipe from Ira Renishek, for which you, Irochka, thank you very much!




It was very tasty!!!!!!
I also baked my own cake, which I usually bake, everyone really likes it.

And Dotsya baked Pavlova's cakes

[Natusichka]

Natusichka,
What photo-cakes are layered layered. And Pavlova, what a beauty you have.

[Ksyu-juha]

Ksyu-juha, Thank you!