Types of puff pastry
In total there are two types of puff pastry — it is yeast and yeast-free.
Both are commercially available and you can easily and quickly make a wonderful cake from shop dough. What is the difference between one kind and another? First, the recipe for yeast dough is described in detail on our website in several articles — this is constant cooling and rolling out the dough, and then wrapping it in 256 layers gradually.
Secondly, the dough itself, although tasty, takes on a lot of time and effort on its own preparation that at some point you begin to think about the purchased version.
Both types of this dough are perfectly stored in the refrigerator, and more precisely in the freezer, tightly corked with cling film.
Before buying puff pastry in the store, carefully read its composition.
The classic recipe for yeast-free puff pastry includes:
- Butter or cream margarine.
While the recipe for yeast dough should have the following ingredients written on the package:
In addition, the store must be observed in the store, which must be written on the packaging. But it is also worth noting that any large bakery plant in any city of our country always prepares fresh puff pastry for sale.
Of course, at the time of implementation you will not find on it any instructions and composition, but you can always ask for a certificate that is attached to this product and is stored with the seller.
Cooking pastry from ready-made dough — a quick version of the cake
If you decide to bake a napoleon cake from the finished puff pastry, then all the work will be to roll out the cake layers, bake them and spread them with any cream.
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Of course, the quickest and easiest recipe is to make a quiche cake.
It is not only simple, but also quite budget in our time of no money. In order to provide a custard cake, you should not run to a nearby store, since all the products are usually in the fridge. The recipe of this type of cake layer is described in detail in the custard section on our website.
There you can choose the most suitable option for yourself.
Now the recipe of the cake itself.
It is necessary to cut a piece of dough from the total mass, roll it on a flour-flushed table and put it on a baking sheet, which has been previously prepared for baking parchment. The best option is to pin the cake with a fork, since in this case it will not swell too much and form large air bubbles.
Napoleon can be collected only after complete cooling of the cakes and impregnation, since the hot layers, flavored with custard, will immediately fall off and the cake from 8-10 cakes will seem like thick pancake, rather than a delicious cake. The cream should also cool completely at the time of picking up the cake, as the hot cream is absorbed strongly into the cakes.
Baking the cakes does not take more than 15-20 minutes each in an oven preheated to 200 degrees, but it all depends on the configuration and quality of your cooker. The preparation must be carefully monitored so that there is no burning of the cake.
Consequently, a cake of 10 cakes will be prepared for more than 2 hours if you use only one level for baking.
Therefore, it is better to first prepare the cream, but for now it cools down to do all the actions with layers of cake.
But if you want a cake, missed boiled condensed milk, then it must be set to cook from the evening before the day of cooking of Napoleon. It is also worth considering that for promazyvaniya any condensed milk, this product takes too much.
When I baked a cake from purchased dough, I had to make cream of condensed milk with butter. Even in the ratio of the bank of condensed milk to a pack of butter, it took me about 2.5 cans of dairy product per 2.5 kg of puff pastry.
In this case, it is better to prepare in advance all the necessary products with a margin if you decide to use a cake recipe for a holiday with a large number of guests.
If you want to use cream with condensed milk and butter to impregnate the cake, then the ratio should be somewhat different from what you usually used to see in this cream. Condensed milk should be a little more. The normal ratio is 2 cans of condensed milk and 1.5 packs of oil.
The cream will turn out more liquid, but at the same time it will well soak a large amount of cake layers.
Of course, the recipe for cream with condensed milk and butter is the simplest, but it does not soak the layers too well, so most housewives prefer to cook custard with butter to soak the cake.
One simple recipe
For the simplest and fastest Napoleon, you will need a kilogram of ready-made puff pastry, a pack of butter, a can of condensed milk and 200 gr. cream
It is necessary to start with rolling out the dough, cut it into identical pieces, then roll each piece into a layer no more than 5 mm thick.
Then it is necessary to chop each layer with a fork and cut it according to a pattern. It is necessary to bake in an oven preheated to 200 degrees for no more than 20 minutes each.
The more cakes, the more delicious your Napoleon will be.
When all the cakes are baked, you must start to prepare the cream.
Which is not too difficult to make from softened butter. To prepare the cream, you need to beat the butter up to a white fluffy state with a mixer. Then add condensed milk and skivka.
Beat the whole cream well with a mixer and soak the well-cooled cakes.
We cut the dough slices a little longer than the main cakes, then break or chop them with a knife. Sprinkle with chopped cuts of cake on all sides, not forgetting the side surfaces.
This simple recipe can realize even a novice cook.
The only thing you need to remember is a long-term impregnation of the cake in the refrigerator. For at least 12 hours, the finished and decorated cake should be cold in order to fully soak.
Cream will contribute to a milder taste, and condensed milk sweets of the cake itself.
It is always worth remembering that sugar is not added to the puff pastry, therefore the cakes are fresh. And if you need a dessert with a bright sweet taste, then the bulk of sugar or any sugar-containing product is added to the cream.
Do not feel sorry for the fudge on the impregnation of each layer, since the better the finished dessert is soaked, the brighter will be its taste.
Cooked Napoleon impregnated with condensed milk with butter can be stored in the freezer, carefully packed in cling film for up to 7 days. Defrost this cake should be at room temperature for no more than 2 hours.
But you can just move it from the freezer to the refrigerator for one night and calmly enjoy the delicious cake in the morning.
Just ready puff pastry should not be thawed in a microwave oven, since even the defrosting mode can dry the dough a lot and it will become unsuitable for rolling. For this reason, the dough is also thawed at room temperature.