When you put your hand on them, you can put a treat on the table in front of a large crowd of guests.
For example, puff pastry for a cake or puffs is best done in advance, as it is beautifully stored in the freezer. Some people fail to cook the dough properly and after that the housewives are looking for a simpler recipe for this dish.
By the way, if you learn how to cook a good dough for Napoleon, then this is useful not only for such baking. Unleavened puff pastry makes wonderful rolls with poppy seeds or jam, and they are prepared much faster than the cakes of the famous delicacy.
Many times, while preparing Napoleon, I tried to experiment not only with dough, but also with cream for my beloved cake. Since the puff pastry is favorably related to a variety of fillings, the soul always asked for something new. Custard is great for this baking, but in our family they prefer Napoleon with butter cream with condensed milk and nuts.
This is both the easiest type of impregnation, and the most delicious, if you correctly calculate the amount of products in it.
Varieties of puff pastry
Since there are two types of puff pastry, they rise for various reasons.
The first yeast-free, or simply bland, rises due to air bubbles, which form the layering.
But in this test, sugar is completely absent, for this reason it can be used both for making pies with fish or meat, and for making sweet dishes.
But in order to make a dessert, it is necessary to lavishly grease the dough with sweet cream or make a sweet filling. This type is best suited for the preparation of puff napoleon, since the main role can play a variety of impregnation of the cake.
How to make a puff pastry without dough was described more than once on our website, it is somewhat difficult, but it was prepared even in the times of the Soviet Union in small cooking. In order to understand the preparation read the article «Cooking puff pastry according to home recipes.»
There you will be able to thoroughly study and make dough on yeast.
How to cook a cake at home
If you have correctly prepared the base, or rather the dough itself, then the preparation of the cake layers will seem like a child’s play, since the main problem is in the dough. It will take quite a long time to fold the layers, constantly rolling and cooling the product.
Of course, you can make a cake from ready-made, purchased dough. But there are a number of features.
Finding a good base to bake a puff of napoleon according to all the rules is difficult. Most types of ready-made dough, both yeast and non-yeast, are stored in warehouses for quite a long time.
A long shelf life is not very beneficial when you start to make a cake. That cakes are not enough rise, then roll out the layer is not too thin.
Storage requires only two weeks, and most species are brought from other cities and whether the rules of transportation were also observed.
First you need to figure out what to enter into the recipe for yeast dough and dough without yeast.
Recipe yeast-free dough:
- Flour — 1 kg .;
- Butter — 0.5 kg.;
- Water — 250 ml .;
- Salt — 1 tsp.
It is not difficult to mix all the ingredients that the recipe says.
To do this, sift the flour, salt it and add water in small portions. Then knead the whole mass and roll into a ball.
This ball will have to be put on a flour-powdered table and rolled into a thin layer no more than 1.5 cm thick. Then put oil on the surface, but do not forget that it should not be much melted.
And close the reservoir envelope, as if sending a letter with oil inside.
We remove the finished part into the fridge, or rather into the freezer for 20 minutes, after which we take it out, roll it out into a long bed and wrap it up, just like swaddling the baby. Turn over and roll out again. We divide, approximately, into three parts and we put.
Again in a cold place and repeat the procedure 2 more times.
After that, the dough is ready and it can be cut into as many pieces as you will have the cake.
For the preparation of cake layers it is worth rolling out thinner layers. Then the cake itself is better soaked in cream, and the cakes will melt in your mouth.
Napoleon cake with custard is considered one of the most delicious, but the best snack option of this product is to soak the cakes with such a wonderful salad, like a roast. Only in this case it is necessary to cut the cake at once a la carte, since such a culinary product is not heated and the snack Napoleon is served as a cold dish.
Napoleon Cake Snack Recipe
- Ready puff yeast dough — 1 kg.;
- Carrots — 3 large copies;
- Beef liver — 300 gr .;
- Pickled or pickled cucumbers — 3 pcs .;
- Onions — 1 large onion;
- Vegetable oil — 0.5 cups;
- Light mayonnaise — 200 gr.
To make a delicious snack cake you need to bake 8-9 cakes, so divide the dough into so many pieces. Then we roll each piece, cut it according to a pattern, and then bake it in an oven heated to 200 degrees.
At the moment when the cake is being prepared, it is worth going to the cream for the cake.
To do this, rub the carrots on a coarse grater and begin to simmer it in oil. Do not fry, namely stew. Cut onion into thin rings and add to carrots.
It is better to cut the liver frozen, then it is possible to cut it into thinner pieces.
We also send sliced liver to carrots with onions and stew all together, adding a little brine from cucumbers. After the liver is almost ready, we cut cucumbers into thin strips and also add to the total mass.
We simmer a little — five more minutes, we shift it to a colander and let the oil drain.
By this time, not only the filling will arrive, but also all the necessary cakes can be baked.
Then you only need a recipe for assembling this cake.
We mix the filling with mayonnaise and coat the cake cakes like custard, gently spreading the filling around the entire perimeter. Put the next layer and continue to build.
When all the cake cakes are finished, you must smear mayonnaise on all sides, then sprinkle with green onions and dill on top. You can decorate with boiled egg white, beautifully made from it flowers.
Napoleon snack cake has to stand in the fridge for the night in order to soak up the cream. After that, it is cut into portions and served on a table on a common dish.
If you are not too fond of the liver, then a similar snack cake can be prepared with sausage or thinly chopped meat. In any case, the use of yeast puff pastry is not recommended, because if you cook from ready-made, it often includes sugar, and this is not required to make a snack.
At home, it is very easy to prepare such culinary masterpieces from the finished dough, as they will always be distinguished by their originality.
Many are afraid to experiment and try recipes from seemingly incompatible ingredients. But this recipe will leave your guests with indelible impressions and a lot of praise to high-class culinary.
How to cook yeast puff pastry
For this type of test the following products are needed:
- Butter — 300 gr .;
- Flour — 2 cups;
- Sugar — 1 tbsp. spoon;
- Chicken egg — 1 pc .;
- Milk — 1 cup;
- Salt — 0.5 tsp;
- Yeast — 20 gr.
This type of dough is being prepared for quite a long time, since it is necessary to wait for the blank to rise and only then begin to roll the layers. Heat, but do not boil the milk, pour some of it into a bowl, and add yeast in a small amount. Then combine both mixtures, add sugar, egg, salt and mix well.
Then sift the flour and add in small portions to the billet. After everything is mixed, melt a small amount of butter and add to the prepared mass.
It is necessary to knead until all the oil is connected to the workpiece and forms something homogeneous. Next, cover the blank with a napkin and leave to rise for 3 hours.
Only then can you begin to roll and combine with the remaining oil.
We lay out the dough on the table filled with flour, and roll out the layer 2.5–3 cm thick. Put half the butter in the middle of the layer, cover it with 1/3 of the dough and put the butter again, then lay the dough again.
Now it is necessary to roll this structure and fold it like a book.
Two edges to the center, and then in half. Roll out again and fold the same way again. We are not stopping until 64 layers are obtained.
Only then can you begin to divide the dough and roll out the cakes for Napoleon. This recipe will force you to constantly count the layers, since there are quite a lot of them, and there is no time to rest at this moment.
If you are cooking napoleon from ready-made puff pastry on yeast, it is better to slightly reduce its sweetness and add sourness between the layers. For this, a recipe with a layer of custard and berries is well suited. Maybe this is not a classic cake, but it will be much tastier than many Napoleon-type cakes.
At home there will always be frozen lingonberries or cranberries poured with sugar. Therefore, making the layers and preparing the cream, defrost some of the berries and lay it between the layers of the cake.
The best cakes are obtained from dough, cooked at home, caring mother’s hands, as well as cakes soaked in custard, will always be appreciated by the household. Cook with pleasure and thoughts of loved ones.