Leningradskoe cake (puff and choux pastry with butter cream)

[It is important not to overdry.]

Leningradskoe cake (puff pastry and choux pastry with butter cream)

Category: Confectionery

Ingredients
For puff pastry: frozen margarine (I have a Neman 65% fat)	230 g
Flour, premium grade (I have brand M52-28 protein content 10.3)	2.7 cups (250ml glass) - 550g
Soda	0.5 tsp
Beer light cold (I have Alivaria Light)	1 tbsp -250 ml
Flour for bedding	about 100 gr
Vegetable oil for formation lubrication
For choux pastry: Filtered water	150 ml
margarine (I have Neman 65% fat)	50 g
granulated sugar	1 tsp
Flour / s (I have M52-28 brand protein content 10.3)	60 gr flour
Egg (I have D 0)	2 pcs
For cream: milk	5 tbsp. l.
Egg (I have C-1)	2 pcs
granulated sugar	4 tbsp. l.
vanillin
butter (soft) 72.5%	200 g

Cooking method

• I have long wanted to bake this cake. But they couldn't buy puff pastry. And I did not want to cook it by repeated folding and rolling. I re-read a bunch of recipes on HP for preparing simplified options (thanks to Stella, Qween, Lyudmila_Belgorod, Margot) and using their experience, advice and, sorry, failures, I created my own recipe.
• Remove margarine from the freezer for 5-10 minutes. Mix the flour with soda, pour it into a sieve, put it next to it. In a large bowl (I have a bowl from a Bosch combine), lay in layers. First, sprinkle with sifted flour, then three frozen margarine, keeping one part in paper, and the other three. We gradually remove the paper, but the hands remain relatively clean and the margarine rubs evenly. Then again flour and again margarine. The layers are arbitrary. I used to. Then pour out a glass of beer and with quick movements of the hand mix the dough into a bun. We try to do it quickly and not deform the margarine. It is his lumps that will then give layering. That's what I did. Knead for less than a minute. The mass is heterogeneous with lumps of margarine.
• 
• She wrapped the bowl with foil and put it in the refrigerator. The dough was made in the evening around 18-00. That is, the dough lay for 5 hours. I got it at 23-00. I took flour for powdering and sprinkled the table and rolling pin well. She rolled it into a layer 2-3 mm thick. She rolled it into a conditionally straight rectangle. Try to do everything quickly so that the margarine does not melt. I smeared the dough layer with vegetable oil. Smeared not greasy. Just swing it with a brush. Now I begin to fold the layer along with an accordion. The width of the fold is about 12 cm. This is how a flat roll is obtained. Sprinkled with flour and folded in half, to fit in the freezer. Transferred to a cutting board. I put it in a bag and put it in the freezer overnight.
• Remove the softening butter before preparing the cakes. Remove the dough from the freezer 1 hour before cooking. Check periodically for the ability to deploy. Sprinkle the table with flour and remove the dough on the table.
• We turn on the oven at 220 degrees. Let's start the choux pastry. Bring water with margarine and sugar to a boil and pour all the flour in one fell swoop. Reduce the fire to a minimum and knead the mass. Fry a little, stirring constantly. We remove from the fire. Let it cool a little for about a minute. Next, add eggs one at a time, kneading each one thoroughly. Here is the dough after the first egg. But after the second. The dough should shine. Cover and leave. We prepare the baking sheet. Cover with baking paper and coat well. We unfold our roll and cut into squares of about 12 * 12... Sprinkle each square with sugar and prick with a fork over the entire surface... Put one and a half to two teaspoons of choux pastry inside each square... We connect the ends of the square... Remove the greased paper from the baking sheet. Wet the baking sheet itself with water and just shake it off. Cover with paper and lay out the cakes. We put to bake in the oven.
• Bake until beautiful color for about 40-50 minutes. It is important not to overdry.
• While baking, prepare the cream. Pour milk with vanilla into a saucepan. MIX the eggs with sugar! (do not whip!). Bring milk to a boil, reduce heat. Pour out the eggs, constantly kneading with a whisk. Heat up to 50 degrees with constant stirring. The sugar should dissolve. Pour into the bowl of the food processor. Put oil there and knead until flakes appear and another 5 minutes after until silky texture... Put in the refrigerator to cool down. We put it in a syringe (I'm in a milk bag). Remove the finished cakes and let cool. We fill the middle with cream (the custard dough will give a hollow inside) and sprinkle with icing sugar. My cream is very fond of. So I made two portions to spread the top too! Everyone was delighted!

The dish is designed for

17 pieces

Cooking program:

oven

Note

• Next time I will try not to freeze the dough.
• It is better to take eggs for the cream s-1 since they are optimal in weight, the butter is also a pack of 200 gr (instead of the 180 that has appeared now)
• The roll of dough was thick in some places. I cut some squares lengthwise into two parts. Some were well sprinkled with flour and rolled with a rolling pin. BUT!!! Roll in only one direction.
• I baked at 220 degrees. But I have doubts about the oven, since the temperature is set, but there is no thermometer.
• Exhibiting recipes, I noticed how many girls do not like to read them to the end. And how they love to change, replace, change ingredients! When I describe the process, I always try to describe it as easily as possible. Since I am always afraid that I will write incomprehensibility. But someone will cook, and then suffer. Therefore, girls, please, if you have not read it, if you have changed, supplemented the composition of the products, then I believe you have created your own recipe. And the result is the result of your experiment.
• I liked my result very much. The dough was really flaky. Not false, not conditional, but flaky... When cutting, the dough rose. Therefore, I will cook it because of its lightness. The presence in the middle of the choux pastry made the taste soft, tender and airy. Well, all this beauty and even with butter cream !!!! MMMMM !!! Describe?
It was a rehearsal for the performance. I will definitely bake them for Christmas!
• By the way, I dried them a little - I really wanted crunchiness! But next time I'll take it out earlier - it seems to me softer will be tastier. I baked to the state of a beautiful flaky tongue, but it should be to a state of light ruddy. Perhaps tomorrow the taste will change, if they live until tomorrow, of course!
The taste has become even more interesting for tomorrow. Crispy flaky eclair! Stored on a plate in the refrigerator.

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[Irish]

This is yummy-ah-ah-ah-ah! Irish, crossed the cake, and

[Irina,]

Irina, what an original recipe! Thanks for the detailed description.
I often bake choux pastries and "Napoleon" (they have long been branded delicacies), but I would not have guessed to combine 2 types of dough in one product. Very curious to try. I suspect it will be doubly delicious.

Irish, have passed the cake, and

Alena I have pharyngitis - a ban on sour, salty, spicy. What is left besides fresh? That's right - sweet!
And here it is so tasty !!!!

combine 2 types of dough in one product

Thank you, Lenochka, my thoughts on this topic are still ripening

I suspect it will be doubly delicious.

highly! for lovers of layering and choux pastry - the very thing! I also recommend this puff pastry recipe. very easy to perform and really flaky

[Irina,]

Irina, I already took note of the dough. Moreover, there is beer in the house. As far as I understand, the dough can be stored frozen, like the store-bought puff?

[Irina,]

Irina, I already took note of the dough. Moreover, there is beer in the house. As far as I understand, the dough can be stored frozen, like the store-bought puff?

Yes, absolutely calm.

Thank you!!! This greatly expands the range of possibilities!

Thank you!!! This greatly expands the range of possibilities!

Lenochka and you are an excellent student today! Congratulations!!!

Oh! I didn't notice, if it weren't for you Irisha.

Yesterday I hid two things to share the result of storage. They just lay on a plate in the refrigerator. I'm amazed! Delicious! The top is still crispy and flaky. And inside the creamy tenderness. FUCK OUT! And also - it's good that I doubled the cream - inside and out - it's just a riot of taste!
Crispy flaky eclair!

[tumanofaaaa]

tumanofaaaa, Ira, this is the description of the recipe, klaaaas! Everything is available, of course, perfect! I will take on board the recipe for puff pastry, I have long wanted Napoleon, I hope I will be honored with such a dough.

[tumanofaaaa]

tumanofaaaa, Ira, this is a description of the recipe, klaaaas! Everything is available, of course, perfect! I will take on board the recipe for puff pastry, I have long wanted Napoleon, I hope I will be honored with such a dough.

Olesya thanks! I advise you from the bottom of my heart!

[Irina]

Irina, I can imagine what deliciousness-ah-ah-ah!
In my mind I am with you!
Thanks for sharing the recipe!

[Irina]

Irina, I can imagine what deliciousness-ah-ah-ah!
In my mind I am with you!
Thanks for sharing the recipe!

Irisha thanks. I tried. And the cakes are sooo delicious!

What a dumb thing !!!! How to stuff pies with a milk bag? Cut them up?

What a dumb thing !!!! How to stuff pies with a milk bag? Cut them up?

still that dumb !!! I made a hole with a sharp knife with a long thin blade. You can try to cut off the top

Ira, thank you for creating and such a detailed description of the process of making puff pastry.
I made the Leningrad cake several times, only I have a recipe with store-bought puff pastry. Of course, it's much faster and more convenient ... but I want a completely homemade one.
Now I will try to cook according to your recipe, i.e. b. I have plenty of margarine and I don't know where to consume it. And reading your detailed description, I immediately got the idea about Napoleon.
Bookmarked the recipe!

Ira, thank you for creating and such a detailed description of the process of making puff pastry.
I made the Leningrad cake several times, only I have a recipe with store-bought puff pastry. Of course, it is much faster and more convenient ... but I want a completely homemade one.
Now I will try to cook according to your recipe, i.e. b. I have plenty of margarine and I don't know where to consume it. And reading your detailed description, I immediately got the idea about Napoleon.
Bookmarked the recipe!

I am very happy! Prepare please. I am pleased to! I'm waiting for a story

I cooked on the occasion of my arrival and meeting my daughter's boyfriend. It's just a bomb! Irisha, I'm just delighted with your recipes! Thank you. I took the purchased dough, but I will definitely cook it according to your recipe. Until I re-cook everything, I will not calm down.

I took the purchased dough, but I will definitely cook it according to your recipe.

Lorik, well, for the first time, of course. And next time I will ask for a master class! Its flaky is tasty and profitable! Thank you!