Napoleon cakes. Napoleon cake made from ready-made puff pastry Napoleon cakes

I believe every housewife can buy puff pastry and make Napoleon cakes in her kitchen.

But I’m not looking for easy ways: I like it to be tasty. Let's not be lazy and prepare the dough ourselves - it's not as difficult as it seems. We will prepare custard cream, however, you can use protein, condensed milk or whipped cream. Did you know that this cake, or rather the cakes, originally got their name from the cocked hat: which Napoleon loved so much and was worn by the entire French army. Napoleon cakes were triangular in shape, layered, with delicate cream. But today we will make them round: they are very beautiful and convenient to eat.

Product composition

• 500 grams of puff pastry;
• two fresh chicken eggs;
• 200 grams of granulated sugar;
• 500 milliliters of milk;
• 3 tablespoons of wheat flour;
• 150 grams of butter;
• vanilla essence.

Step-by-step cooking process

1. Puff pastry can be bought ready-made in the store. But I suggest you prepare super quick puff pastry at home using the recipe from our website. You can make it larger and freeze it and then take it out as needed.
2. Roll out the defrosted puff pastry into a layer 4 millimeters thick.
3. Line a baking sheet with parchment paper and grease it with vegetable oil. It's even better to use . You can make it according to the recipe that is on our website - and store it in the refrigerator, taking it out as needed.
4. Cut out circles from the dough and place them on a baking sheet. In principle, you can make a rectangular-shaped cake by cutting the dough into rectangles. But a round cake looks more original.
5. We also place the dough scraps on a baking sheet: we will use them to make crumbs.
6. Place the baking sheet with the cake preparations in the oven, preheated to 180 degrees, for 20 minutes.
7. Remove the finished pieces from the baking sheet and transfer to a dish. While they are cooling, prepare the cream.
8. Beat two fresh chicken eggs into a saucepan, add granulated sugar, sifted wheat flour and mix with a whisk until smooth.
9. Then gradually pour in the milk, stirring well each time so that there are no lumps.
10. Place the saucepan on the fire and cook with constant stirring until thickened. Then turn off the heat and wait for the cream to cool completely.
11. Place the soft butter in a bowl and beat with a mixer until it turns white. Then we begin to introduce the completely cooled cream into it, beating each time with a mixer.
12. At the very end, add vanilla essence and mix again with a mixer.
13. We put the scraps of dough that we baked into a plastic bag and crush them into crumbs using a rolling pin.
14. We will form the cake as follows: take one piece and divide it into two parts. Lubricate the first part with cream, cover with the second part, and again grease with cream. We take the second piece, divide it into two parts, cover the cake with these halves (that is, it should consist of 4 parts), greasing each part with cream.
15. Coat the cake with cream on top and sides, sprinkle with crumbs.
16. We do this with all preparations.

Enjoy your tea.

Ready-made store-bought dough is a real lifesaver for modern housewives. It will allow you to quickly and easily prepare even the most delicious holiday dessert. Napoleon cake made from ready-made puff pastry is especially tasty.

In this recipe, the cream is prepared from heavy cream, condensed milk and butter. It perfectly soaks puff pastries and makes the treat more tender. The recipe includes the following products: 2 packages of 500 g of ready-made puff pastry (without yeast in the composition), a glass of whipping cream, a pack of heavy butter, a can of condensed milk.

1. The dough is defrosted, after which each sheet is cut into 4 parts. There will be 8 blanks in total. Take a plate with a diameter of 24-25 cm. Each cake is rolled out a little larger than these parameters and cut in a circle.
2. Each thin “cake” is pierced in several places with a fork.
3. On a baking sheet with oiled parchment, the circles and the remaining scraps from them are baked one by one until ready. 10-12 minutes at 210 degrees is enough.
4. For the cream to the classic “Napoleon”, mix softened butter and not cold condensed milk. There is no need to beat them.
5. In a separate cup, whip the cream until thick.
6. Both masses are carefully combined.
7. The finished cakes are generously coated with cream and placed on top of each other, lightly pressing them together.
8. Place a weighted cutting board on top of the cake and refrigerate for soaking.
9. The decoration is ground baked scraps and chopped nuts. The cake is sprinkled on top and sides.

Lazy Napoleon with strawberries

Juicy fresh berries add originality to the classic recipe. Strawberries go well with crispy dough and buttercream. To prepare the cake, take: half a kilo of ready-made puff pastry, 420 g of berries, 430 ml. heavy cream (preferably homemade), 6 large spoons of powdered sugar.

The top can be decorated with whole strawberries

1. The previously defrosted dough is cut into 4 equal parts, each of which needs to be lightly rolled out and baked on oiled parchment at 190 degrees. When the cakes are golden on the top side, you can remove them from the oven.
2. Whip the cream at high speed with a mixer. During the process you need to constantly add powdered sugar to them. The result will be a thick, sweet cream.
3. Strawberries are washed and cut into thin, even slices.
4. Each cake is laid out on a dish, generously greased with cream and layered with berry slices.

With semolina custard

Instead of frozen puff pastry for cooking, you can use ready-made cakes designed specifically for Napoleon. But the custard for it will turn out to be unusual, with the addition of semolina. In addition to semolina (4 large spoons) and a package of purchased cakes, you will use: 870 ml. milk, 2 packs of butter, 2 tbsp. granulated sugar.

Garnish with any fresh berries and mint leaves

1. The milk is brought to a boil with sugar. Next, semolina is added to the mass, and the components are cooked for 7-8 minutes with constant stirring.
2. When the cream has cooled, softened butter is added to it.
3. Beat the mixture until it becomes more airy.
4. The cakes are generously coated with cream and sprinkled with special crumbs.
5. Installed under a load in the cold until the morning.

With custard

Making classic custard yourself is not difficult. The main thing is to carefully follow all the proportions specified in the recipe. In addition to 1 kg of puff pastry, take: 90 g flour, 3 yolks, 160 g fatty butter, 900 ml. milk, 310 g granulated sugar, a small spoon of vanilla sugar.

1. The dough is defrosted, divided into parts and slightly rolled out. As a result, you should get 4 blanks.
2. At 200 degrees, the cakes are baked in the oven until golden brown on oiled parchment.
3. The resulting bases are cut into 2 parts. Thus, you will get 8 cakes.
4. All the crumbs from them should be left for sprinkling on the finished treat.
5. For the cream, place two types of sugar and egg yolks in a bowl. All products are ground with a whisk.
6. All that remains is to pour flour into the mixture and pour in 1 tbsp. not cold milk.
7. The dairy product is heated in a thick-bottomed pan on the stove and the sweet yolk mixture is poured into it.
8. The mass is cooked for 12-15 minutes until thickened with constant stirring over low heat.
9. When the cream has cooled, oil is added to it.
10. The cakes are poured with cream.
11. The top of the cake is sprinkled with the remaining crumbs.
12. Decorated with nut mass.

With butter cream

Delicate buttercream for the cake includes condensed milk and sour cream. It won't take much time to prepare. From the products you will need to prepare: 800 g of ready-made puff pastry (without yeast in the composition), 220 g of medium-fat sour cream, 160 g of sugar, a can of condensed milk, 180 g of high-quality butter.

Be sure to pierce the base with a fork in several places so that it rises evenly during baking.

1. The dough is defrosted, divided into 4 layers, each one slightly rolled out.
2. The cakes are baked for 10-12 minutes in a hot oven.
3. Mix sour cream with granulated sugar in a bowl, then beat the ingredients until smooth.

In order for the treat to settle slightly and be even around the edges, it must be left under a load

4. In a separate bowl, beat butter and condensed milk.
5. Both mixtures are combined.
6. Each cake is divided into two parts. Seven of them are coated with cream and stacked on top of each other, and the eighth turns into crumbs, which serve as decoration.
7. The cake is served with aromatic herbal tea.

With mascarpone and cherries

This “Napoleon” is not included in the list of budget desserts, but it will definitely become a worthy decoration for the holiday table. The ingredients you will need to use are: 500 g of ready-made puff pastry, 80 g of granulated sugar, the same amount of powder, 230 g of cream cheese (mascarpone), 180 g of defrosted seedless berries, a glass of full-fat sour cream.

The finished treat is sprinkled with fine cake crumbs on all sides

1. The dough is defrosted, cut into 4 parts and baked on parchment.
2. A quarter of an hour at 180 degrees is enough.
3. Each cake is divided into 2 parts. The crispy layer of the latter is crushed into crumbs.
4. Using a blender, cherries and sugar are transformed into a homogeneous mass.
5. Beat sour cream with powder and sugar with a mixer until thick.
6. Each cake is first coated with cream, then with sweet berry puree. A cake is formed from the resulting blanks.

With cheese cream

Another version of “Napoleon” with cream cheese will even turn out to be slightly exotic. After all, it contains coconut (65 g of shavings) and white chocolate (2 bars), and, in addition: 2 selected eggs, 630 ml. milk, 1 kg puff pastry, a pinch of salt, 60 g flour, 230 g mascarpone.

Decorate the treat with any coconut candies

1. The dough is divided into 8 parts, each of which is rolled out thinly. A plate of a suitable size is applied to the blanks, and circles are cut out.
2. The future cakes are transferred one by one to a baking sheet covered with oiled parchment and baked along with the remaining scraps.
3. 1 glass of milk is heated over low heat. When it becomes hot, remove it from the stove, pour eggs beaten with salt into the container, and add sifted flour.
4. The mixture is mixed with the remaining milk and sent back to the fire. The cream is cooked until the first signs of boiling, after which it is turned off.
5. Sugar is poured into the still hot mixture and chocolate slices are added.
6. Cream cheese is beaten into the cooled cream.
7. The resulting mass is greased with the cakes. Every second of them is sprinkled with coconut shavings. The top of the treat is sprinkled with crumbs, into which the cake scraps are ground.

With condensed milk

Such a lazy “Napoleon” is prepared almost instantly. The main thing is that everything is at hand. It can be called a dessert for unexpected guests. In addition to 900 g of purchased ready-made dough (puff pastry), you need to take: a glass of condensed milk and 2/3 of a pack of high-quality butter.

The finished baked goods will need 2-3 hours to soak

1. The dough is divided into 4 layers with a sharp knife, pierced in several places with a fork and baked on parchment until golden.
2. Beat the butter with condensed milk until smooth.
3. The finished cakes are cut into two parts, generously poured with cream and stacked on top of each other.
4. To decorate the cake beautifully, you need to leave one cake layer and turn it into fine crumbs with a special blender attachment.

With whipped cream

This cream consists of many components, but in the end it will surprise you with its amazingly delicate rich taste. It contains: a glass of whipping cream, a bag of vanilla sugar, 35 g of potato starch, 210 g of granulated sugar, 570 ml. full-fat milk, 2 selected eggs, 800 g of ready-made puff pastry.

The dessert is served after 4 hours of soaking in the cold. Otherwise, the cakes will be a bit dry.

1. Milk (half a liter) in a thick-walled container is brought to a boil, but not boiled.
2. It is enough to wait for the first bubbles.
3. Bulk ingredients, eggs and remaining milk are mixed. Next, these ingredients are added to the hot liquid.
4. The future cream is cooked at the lowest heat on the stove until it thickens.
5. All that remains is to whip the cream until thick and mix it with the milk base.
6. The dough is cut into 4 parts, each of which is baked in a hot oven.
7. The finished cakes are cut into 2 parts and greased with cream.
8. The delicacy is decorated in any way the hostess likes. For example, melted chocolate and powdered sugar.

No similar materials

Based on the famous French dessert, you can make Napoleon cake. It doesn’t take much time to prepare such a delicacy, because the recipe uses ready-made puff pastry. You can also choose any cream based on cream, condensed milk, cottage cheese, or stick to tradition and prepare a dessert with custard.

Preparing the classic “Napoleon” requires a lot of time, because you need to bake the cakes, prepare the cream, form the dessert, keep it in the cold and only then enjoy its taste. But everything can be much simpler if you make a French cake from ready-made puff pastry.

Ingredients:

• puff pastry;
• 1.5 tbsp. low fat cream;
• 1 tbsp. regular sugar;
• 2 tsp. vanilla sweetener;
• egg;
• 40 g corn starch;
• pack of butter.

Cooking method:

1. To prepare the dessert you need to buy a kilo of puff pastry. As a rule, four sheets are packed in such a package. Three of them will be used as a base, and the fourth will be useful for decoration.
2. Roll out the defrosted dough slightly so that the cakes are not so thick.
3. Soak baking paper in oil, line a baking sheet with it and place a sheet of dough. Be sure to prick the base on both sides with a regular fork so that the cake blanks do not swell.
4. Bake each sheet for 15 minutes in an oven preheated to 200 degrees. Cool the browned cakes.
5. For the cream, pour two types of sugar along with starch into a saucepan, beat in the egg and pour in the cream. Whisk the ingredients and bring the mixture to a thick consistency in a water bath. The main thing is not to let the cream boil, otherwise you will end up with a sweet omelette.
6. Cool the cream and beat with a mixer with butter.
7. Lay out three cake layers in layers, coat each with cream, crumble the fourth and sprinkle the dessert with it. Place it in the refrigerator for an hour and then cut into portions.

Preparing apricot dessert

Delicious Napoleon cake can be prepared with any fruit cream.

For example, with canned apricots. Apricot “Napoleon” will pleasantly surprise you with its fruity freshness and amazing taste.

Ingredients:

• puff pastry packaging;
• a can of canned apricots;
• ½ tbsp. Sahara;
• five tablespoons of powdered sugar;
• three spoons of liqueur;
• six drops of vanilla essence;
• two egg yolks plus one egg;
• 1 ½ tbsp. cream;
• two tablespoons of starch.

Cooking method:

1. Drain the apricot juice, but do not pour it out. Grind the fruits into puree.
2. Take one whole egg and two yolks, add three tablespoons of regular sugar, starch and a few tablespoons of flour. Beat until smooth.
3. Place the puree in a saucepan and place on the stove. As soon as the fruit mixture boils, pour in the egg-flour mixture along with the juice. After the first bubbles appear, remove the cream from the stove and cool.
4. While the cream was being prepared, the dough had to defrost. Roll out each puff layer a little, don’t forget to prick with a fork and bake for 20 minutes (temperature – 200°C).
5. If the apricot cream has already cooled down, then bring it to perfection. To do this, whip the cream with the remaining sugar, sweet powder, aromatic essence and liqueur.
6. Combine the resulting creamy mass with the fruit mass.
7. Lay out the finished and cooled cake layers in layers, generously coat each layer with the cream mixture, and break the last cake into crumbs and sprinkle the dessert with them.
8. Give the cake time to soak and use a sharp knife to cut into equal pieces.

Recipe with condensed milk

Traditionally, to prepare a dessert such as Napoleon, custard is required, but it is especially tender and soft with boiled condensed milk and butter. For this recipe we also use ready-made dough, which we simply defrost first and bake in the oven. Therefore, let's move on to preparing the cream.

Ingredients:

• 180 g butter;
• a can of boiled condensed milk.

Cooking methods:

1. While the cakes are baking, you need to take soft butter and simply beat it until smooth along with boiled concentrated milk.
2. Once the cakes are ready, cool them and place them in a stack. Soak each cake with cream, leaving the last one for sprinkling.
3. Place the finished “Napoleon” with condensed milk in the cold for a couple of hours, then cut into equal cakes and enjoy your tea.

Cake "Napoleon" from Ilya Lazerson

Chef Ilya Lazerson shares his recipe for making a quick Napoleon cake. To prepare the cream, he uses Italian Mascarpone cheese and cream.

Lazerson's recipe calls for the following ingredients:

• puff pastry packaging;
• 180 g Mascarpone cheese;
• two spoons of sweet powder;
• three tablespoons of cream of any fat content (if necessary);
• three spoons of any cream cheese.

Cooking method:

1. Cut each layer of puff pastry into equal pieces, place on a baking sheet and bake in the oven until golden brown (temperature - 200°C).
2. For the cream, beat two types of cheese together with sweet powder. If the creamy mass turns out to be thick, then simply add cream.
3. Collect the finished shortcakes in pairs, finely crumble the remaining ones.
4. Spread one layer of dough with cream and cover with a second one. Coat the dessert with curd mixture on all sides and sprinkle with crumbs.

How to make with strawberries

Strawberries with cream and puff pastry – isn’t it the best combination for making a delicious dessert? Today we will prepare another Napoleon cake, but not the classic one, but with the addition of fresh berries.

Ingredients:

• puff pastry;
• half a kilo of fresh strawberries;
• two glasses of heavy cream;
• five spoons of sweet powder.

Cooking method:

1. Defrost the dough layers and place in the oven until golden brown (temperature – 200°C).
2. Using a mixer, foam the cream with sweet powder, cut the berries into thin slices.
3. Coat the finished cakes with cream and place pieces of berries, sprinkle the last layer with crumbs. Place the dessert in the refrigerator for a couple of hours so that it is well soaked.

With whipped cream

More recently, cake cream was prepared from heavy fatty butter; today it is also used, but in less quantity and in combination with other ingredients. But butter cream is especially popular because it makes desserts light and delicate in taste.

Napoleon cake can also be prepared with cream based on cream and high-quality butter.

Ingredients:

• puff pastry;
• 1 ½ tbsp. cream;
• 150 g regular sugar;
• half a stick of butter;
• a can of boiled condensed milk.

Cooking method:

1. Defrost the base for the dessert, pierce each piece with a fork in several places and bake the cakes for 15 to 20 minutes.
2. In a deep bowl, mix sour cream with sweetener and whisk condensed milk and butter separately. Combine the two masses - the cream should have a smooth texture.
3. Place the cakes on top of each other, coat each with cream, sprinkle the dessert with crumbs.

Delicate honey delicacy

Napoleon cake can be prepared with sweet honey cream and walnuts. Interested in this dessert? So write down the recipe!

Ingredients:

• ready-made puff pastry;
• spoon of honey;
• one yolk;
• 80 g sweet powder;
• lemon;
• 80 g each of butter and walnuts.

Cooking method:

1. Make a base for the dessert from puff pastry - just place the lightly rolled out layer on a baking sheet and place in the oven for 15 minutes.
2. For the cream, beat the butter with sweet powder, yolk, honey and citrus juice.
3. Cool the prepared cream and spread it over the golden brown cakes.

Napoleon cake made from store-bought puff pastry without yeast will allow you to quickly prepare a delicious dessert without sweating half a day in the kitchen. Just choose the cream recipe you like and start preparing the sweet treat.

1. Sift the flour through a sieve into a bowl, grate the chilled margarine on a coarse grater and rub the flour mixture into crumbs with your hands. Beat the egg into a small container and beat with a whisk or fork with vinegar and water. Make a well in the center of the flour crumbs and gradually pour the egg mixture into it, constantly adding flour from the edges of the bowl.
2. Knead the dough to a homogeneous, smooth consistency, divide into 10 equal parts. Cover them with cling film and place in the refrigerator for an hour. Meanwhile, prepare the cream for the Napoleon cakes.
3. Pour half a liter of milk into a saucepan, put on fire and add about 120-130 grams of sugar. Stirring, bring the sweetened milk to a boil and immediately reduce the heat. Meanwhile, beat the eggs into a separate bowl and beat them at medium speed with a mixer, add flour, remaining sugar, pour in the remaining milk (250 ml) in a thin stream and beat at low speed until smooth.
4. Pour the whipped mixture in a thin stream into the boiling sweetened milk, stirring it continuously. Cook the cream until slightly thickened, stirring constantly (do not bring to a boil). Remove the pan from the stove, cover with a lid and leave to cool. Remove the butter from the refrigerator and leave for half an hour at room temperature.
5. Remove the dough from the refrigerator, preheat the oven to 180C, cover a baking sheet with parchment paper. Roll out one part of the dough into a thin rectangle or square, trim off unnecessary edges (putting a mold of the required diameter on top) and pierce it in several places with a fork. Place the baking sheet in the preheated oven.
6. Bake Napoleon's crust for about 8 minutes until golden brown.. Meanwhile, roll out, trim and pierce the second piece of dough. Remove the baking sheet, transfer the cake to a wire rack or plate, place the rolled out dough on the parchment and bake until done.
7. In this way, roll out and bake the remaining pieces of dough, stack the finished cakes. Finally, place the dough scraps on a baking sheet and let them dry for 5 minutes. Turn off the oven and leave the tray with the trimmings inside to cool. If there are not enough dough scraps, you can grind one of the cakes.
8. Beat the melted butter with a mixer with vanilla sugar until a fluffy creamy mass is formed. Continuing to whisk the buttercream, add the cooled custard one spoon at a time, beating well after each addition.
9. Grease the surface of each cake with the resulting cream, stack them. Grind the trimmings into crumbs using a blender or rolling pin, sprinkle the sides and top of the resulting cake and place it in the refrigerator. It is advisable to leave a little crumbs for sprinkling the cakes.
10. Napoleon should sit in the refrigerator for at least 12 hours (the longer, the better). Then remove the dish from the refrigerator and cut the cake into portioned squares or rectangles. Sprinkle the finished Napoleon cakes with powdered sugar or crumbs from scraps and serve. Enjoy your tea!

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