Puff pastry "Log" cake (quick Napoleon)

Category: Bakery products
Puff pastry log cake (quick Napoleon)

Ingredients

Puff pastry 750 g
Cream:
Milk 1 l
Flour 4 tbsp. l.
Yolks 4
Sugar 0.75 tbsp.
Vanilla sugar 1p.
Oil drain 100 g

Cooking method

  • I found the recipe on the Internet, link below. I bribed the cake with its simplicity of making, and of its favorite taste.
  • I changed the cream, and it turned out to be my beloved Napoleon, only making it is much easier.
  • So:
  • cut the ready-made dough into finger-width strips. The finger can also be male, but then the cake will soak longer.
  • Bake these strips until golden brown. Cool it down.
  • Since there is no fuss with the dough, we prepare custard while the strips are fried. In the original recipe, the cream is boiled condensed milk with butter, but I decided to make it with custard. I will not write the recipe, I took it on the forum, only halved it. Thanks, August. The cream was a success.
  • Custard cream for the Napoleon cake
  • Assembly:
  • When the cream was ready and cooled down, the assembly began.
  • She put in cling film, smeared it with cream and laid the strips in the first row. Again cream, again strips. And so on until the end. I used the whole cream.
  • Then she twisted the resulting log tightly with a film, well, or rather not tight so that the cream would not come out, but tightly. She gave the desired shape and exposed it to the cold. The cake stood the night, in the morning I removed the film, sprinkled with nuts. The cake is ready.
  • Here's what happened:
  • Puff pastry log cake (quick Napoleon)

Note

🔗

Here you will find the original recipe, thanks to the author for the idea !!!
Everything is shown there and in detail in the pictures.

Scarlett
Wow! And no fiddling with cakes, and my favorite custard !!!!!
To bookmarks!
AILIN
I love Napoleon, but here everything seems to be simple and fast! Thanks for the recipe! Added to bookmarks.
Lerele
It is really very fast to do, but real Napoleon to taste!
lu_estrada
Once upon a time, about 35 years ago, a restaurant baked, and in a cafe we ​​bought such a Napoleonic log, as well as a basket of shortcrust pastry filled with marshmallow cream, mmm.
Thank you so much for the reminder, this is so delicious ...
Vei
Hurrah!!! So brilliant and so simple !!!!
I will definitely try to do so!
Thank you very much for the recipe!
prascovia
Thank you! I will definitely bake!
Lerele
I myself was amazed when I saw the recipe. Really simple and fast. Change the cream and there will be different cakes. Believe it or not, I did it ... I didn't notice how much a liter of mixture per cream was heated. Plus a couple of minutes to put in a saucepan. In between times, I cut the sheets by eye. It turned out to be two baking sheets. And baked while the cream interfered. Well, business for 30 minutes. Plus the assembly for 10 minutes.
How could you have imagined Napoleon to bake so quickly before ??
Lerele
Thank you all for your interest !!!
Scarlett
I bought the dough, milk too, although I don’t spare the purchased one, but the mother-in-law cow went on maternity leave. I'll do it for the weekend!
MariV
Very, very interesting recipe! I have puff pastry in my freezer. I will definitely do it! And thanks for the link to the original, otherwise I did not immediately understand about the size ...
Gala
I also have puff pastry in the freezer. I can't attach it all, but here such a good recipe has been drawn. Must be done!
Lerele
I'm glad the recipe came to court.
By the way, in the original recipe there is a cream with condensed milk and butter, or you can also use boiled condensed milk, and you will get three different cakes
Kras-Vlas
Lerele ! I was attracted by the simplicity of execution, so I decided to do it. It turned out very tasty (the cream is incomparable, August ).

Puff pastry log cake (quick Napoleon)

I should have rolled out the dough thinner, then the strips would have turned out not so high and better saturated with cream, but this did not affect the speed of eating!
Thanks for the deliciousness!
lillay
Kras-Vlas what a beautiful cake!
I've seen enough delicious photos, and I realized - it needs to be baked!
MariV
I also did it, however, with condensed milk and butter cream, I already ate it, I liked it very much, but I think it would be better with custard!
Lerele
Kras-Vlas, what a beautiful!!!!!! And for sure it's delicious, I want it again.
MariV, with custard will be like Napoleon to taste, no different.
And the recipe for the cream from August is very successful.
Albina
I love Napaleon cake But somehow I don't keep puff pastry in the freezer. I will have to somehow buy and bake
Vasilica
LereleThank you very much for the recipe! Very simple, but how delicious. My husband ate and did this all the time, and he knows a lot about Napoleons (my mother-in-law was so hot that I didn't even try to repeat it). I will also report back to the author of the cream - very tasty! Take a report For 500 grams of dough, the cream boiled for 3 yolks.
Puff pastry log cake (quick Napoleon)


Puff pastry log cake (quick Napoleon)

Quote: Albina

But somehow I don't keep puff pastry in the freezer.

And I usually don’t keep it, but there were already two packs lying around. Since October, I had to stick samsa on my friend's anniversary, then she outplayed and in the end I had a cake and jellied meat. And the dough lies and lies, and most likely it would go to the bucket, because I need to empty the freezer in front of NG.

I immediately liked this recipe, but I didn’t even dream of fulfilling it, the oven was absolutely nothing.
And and and I decided to try to bake stripes in Afochka (air fryer) and it seems that it even worked out.
Lerele
To your health !!!! I am very glad that the recipe came in handy, it really is very easy to make.
* Tanya *
I also brought thanks Lerele! The cake is super easy to prepare and eats quickly. All appreciated, asking for more, delicious incredible and no heaviness after it. It is very similar to Napoleon, but in terms of cooking time it undoubtedly wins. The guests thought they were fiddling with him, tired. And here it’s business for half an hour.
Now this recipe will be one of my favorites. I love it when it's fast and tasty
Puff pastry log cake (quick Napoleon)
Wildebeest
Lerele
Thanks for delivering the recipe. Even though I haven’t baked yet, I’m already sure of an excellent result. I just had puff pastry in the freezer, I still can't put it into business. Now I will definitely do it.
Lerele
Thanks to the author for the idea, I'm just a repeat.
But the idea is really very successful, fast and the result is always good. With any cream.
Natasha K
Lerele, teased, and the dough is there and the dreamer is there. Thanks, I will definitely try!
Diana
Lerele! I did it too. Well, very quickly. The longest time is to preheat the oven. We really enjoyed! Of course, I will repeat, and thank you very much
Albina
Does this cake take 2 packs of puff pastry?
Olex
Girls, can you use a Kenwood dough rolling machine? then how thick?
Vasilica
Quote: Albina

Does this cake take 2 packs of puff pastry?

I made a pack of dough out of one 500 g, boiled cream for 3 yolks. Even from one pack you get a decent log, I have half in the photo (the plate is large).

Quote: Olex

Girls, can you use a Kenwood dough rolling machine? then how thick?

Why on a dough sheeter, it's lazy option. You don't have to roll it at all, for example, I didn't roll it, I just cut it into very thin stripes.
Olex
So this is, if there is where to buy the dough .... I don't see this in changing surroundings, just do it myself (and in the freezer) ... Yes ... then you can use scissors.
Vasilica
Well, if you do it yourself, then it's understandable. This probably needs to be asked in puff pastry recipes how to roll it out.
Lerele
Quote: Albina

Does this cake take 2 packs of puff pastry?
We have dough in rolls, packing 500 g. The whole package did not fit on the sheet, so I made 2 sheets, just one and a half packages. (I made apples in a handkerchief from the remaining half in an air fryer.)
Olex
The thickness of the dough is about 3 or 4 mm.
kirch
Quote: Vasilica


I made a pack of dough out of one 500 g, boiled cream for 3 yolks. Even from one pack you get a decent log, I have half in the photo (the plate is large).

Why on a dough sheeter, it's lazy option. You don't have to roll it at all, for example, I didn't roll it, I just cut it into very thin stripes.
Basil, if for 3 yolks, then how much the rest?
Vasilica
Quote: kirch

Basil, if for 3 yolks, then how much the rest?
3 yolks, 3 tablespoons of flour, 750 ml of milk, 75 g of butter, sugar on the eye

Girls, by the way about the cream. The author has a little confusing with a blender, lumps. I don't like to wash extra dishes, so I kneaded the cream like a pancake dough (no lumps).
With an ordinary whisk, mix the yolks with sugar, add a little milk, then slowly stir in the flour. Since there is little liquid, the flour is like gruel, homogeneous, without lumps. Knead until smooth and gradually add the rest of the milk, put on a small fire and cook until thickened, stirring all the time.
kirch
Quote: Vasilica

3 yolks, 3 tablespoons of flour, 750 ml of milk, 75 g of butter, sugar on the eye

Girls, by the way about the cream. The author has a little confusing with a blender, lumps. I don't like to wash extra dishes, so I kneaded the cream like a pancake dough (no lumps).
With an ordinary whisk, mix the yolks with sugar, add a little milk, then slowly stir in the flour. Since there is little liquid, the flour is like gruel, homogeneous, without lumps. Knead until smooth and gradually add the rest of the milk, put on a small fire and cook until thickened, stirring all the time.
Thanks for the quick response. I want to build tomorrow
Vasilica
Good luck! Everything will work out because it is very simple!
Lerele
Quote: Vasilica

3 yolks, 3 tablespoons of flour, 750 ml of milk, 75 g of butter, sugar on the eye

Girls, by the way about the cream. The author has a little confusing with a blender, lumps. I don't like to wash extra dishes, so I kneaded the cream like a pancake dough (no lumps).
With an ordinary whisk, mix the yolks with sugar, add a little milk, then slowly stir in the flour. Since there is little liquid, the flour is like gruel, homogeneous, without lumps. Knead until smooth and gradually add the rest of the milk, put on a small heat and cook until thickened, stirring all the time.
From the author of the cream,
I also did that, until smooth with a little milk, then I added the rest of the milk.
I'm so glad that the recipe came in handy, it's very easy to do everything.
Vasilica
Lerele, well, yes, from the author of the cream
Quote: Vasilica

Girls, by the way about the cream. The author has a little confusing with a blender, lumps.
Lerele
Kasanko
the recipe was bookmarked immediately, because I immediately decided to cook it on NG. now the dough and milk are bought, there is a dry mix for chocolate cream. tomorrow I will dare, thanks
Vasilica
And I have already rolled up my log, it will be soaked until tomorrow.
Kasanko
and I will do it in the morning, by night it will be saturated
CurlySue
thanks for the idea!
My husband is very fond of Napoleon, but I don't bake him, because making puff cakes is just the torment of hell.
Now in stores there is puff-yeast dough, and puff pastry. Which one to give preference to?
The fact is that my purchased puff pastry was somehow too crumbly, and after Napoleon stood overnight in the refrigerator, everything seemed to stick together and pressed like this ... in general, not an airy cake came out, but flat and bad soaked, although there was a lot of cream ... it just remained unsoaked: separately - puff pastry, separately - cream.
Kasanko
hmm ... I have yeast puff, there was no other in the store. let's see what happens ...
Anna1957
Quote: Vasilica

And I have already rolled up my log, it will be soaked until tomorrow.

Did you cut the dough package across? (once in AF you bake). A short roll will turn out
Vasilica
Anna, I do not take the dough roll, but which in two square layers. The first time I just cut them into tiny stripes, and they puffed up and fell to one side. But it turned out so delicious.And today I rolled out the layer a little and cut it wider (~ 1cm). The stripes are a little longer than the basket, but I don't bother.
I put it in two "piles", it turns out a long sausage. What I have in the photo is a half of a sausage.

My dough is not yeast.
Anna1957
Quote: Vasilica

Anna, I do not take roll dough, but which in two square layers. The first time I just cut them into tiny stripes, and they puffed up and fell to one side. But it turned out so delicious. And today I rolled out the layer a little and cut it wider (~ 1cm). The stripes are a little longer than the basket, but I don't bother.
I put it in two "piles", it turns out a long sausage. What I have in the photo is a half of a sausage.

My dough is not yeast.

I have already baked, I also decided to lay out in 2 rows, so that it was more authentic.
Vasilica
And I made out the jelly, so I saw it late and answered.
Scarlett
And this morning I baked and smeared it, pushed it onto the balcony and from my last paws I hope that by the time of the holiday the mustache will be OK!
Kasanko
A remarkably simple recipe! Did it twice already, very tasty! And I will still do (I scored a dough at a discount in the Lenta), although for the first time I did not have time to soak well and stick together, while they were cutting, they rolled a cake onto poles
Lerele
Well, finally I'm at home, and everyone who sent me! Thank you!
I am very glad that the cake came to the court for many. The main thing is fast, which saves the hostesses' time.

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