Cake “Napoleon” from the finished puff pastry with custard can be prepared very quickly at home, without spending a lot of time preparing this tasty classic dessert. Frozen dough - a kind of magic wand for those who do not like ready-made pastries from the store and can not spend much time in the kitchen. It takes less than an hour to serve delicious Napoleon cakes to the table, because homemade custard with cream and butter is also prepared quickly.
You can learn how to make homemade puff pastry in the recipe: Layered dough
- Cooking time: 40 minutes
- Servings: 8
Ingredients for Napoleon pastry with custard
- 450 g of frozen puff pastry;
- 350 ml of cream 10%;
- 200 g of granulated sugar;
- 10 g vanilla sugar;
- 1 chicken egg;
- 30 grams of corn starch;
- 220 g butter;
- pinch of salt, olive oil.
Method of making Napoleon pastry with custard
Layered dough is usually packaged in packs of 4 sheets each approximately 6 millimeters thick. For cakes “Napoleon” with custard, which we used to see in the store, this amount is just enough. Three sheets will be needed for the base, and the fourth will be used for decoration. So, get the dough out of the freezer, leave for 30 minutes at room temperature. Thawed sheets can optionally be slightly rolled out to make them thinner.
Put a sheet of dough on baking paper smeared with olive oil. We prick with a fork on one side, turn it over and also prick it with the other.
The oven is heated to 200 degrees Celsius, this is the temperature indicated on the dough packaging from which I made this cake. This temperature is quite enough, after 20 minutes, get fluffy, golden puff cakes for cakes "Napoleon".
We lay out the ready baking on the table, cool to room temperature.
While the base cools down, make custard for cakes. Pour sugar and vanilla sugar in a saucepan, add the egg.
Pour the cream 10% and pour corn starch. Mix thoroughly with a whisk. Put the saucepan or sauté pan in a water bath, stir, bring to thicken. If you have a kitchen thermometer, then according to the rules of culinary art, the mixture is heated to a temperature of 85 degrees. If you overheat and bring to a boil, you get a sweet omelet.
We put the mass in a plate, cover it with food film, send it in the freezer so that it cools quickly. When the temperature drops to room temperature, add softened butter, whisk until fluffy. In order to avoid mass, oil should be thrown in small portions, each time carefully beating it.
We divide the mass into three parts. We take the cooled cake, put the first portion on it, spread it with cream evenly. Then put the next cake, cream again.
We close the third crust, we also generously lubricate it, spread it to the last drop. We turn the fourth cake into crumb, fry in a dry frying pan until golden brown, cool, sprinkle on top.
Leave for about 1 hour in the refrigerator, cut slices of cakes with a knife with a wide blade.
Ready-made cakes “Napoleon” with custard can be served immediately to the table, however, having stood in the refrigerator for several hours, their taste does not spoil, and, in my opinion, it becomes even better.
About what else can be cooked from puff pastry, read the recipe: 10 recipes from puff pastry
Napoleon pastry with custard is ready. Enjoy your meal!
