Today we will talk about many favorite cake «Napoleon», namely its classical version. Because now there are countless versions of its lightweight, which is far in taste from the original.
For many home cooking authentic classic cake «Napoleon» seems to be an insurmountable pinnacle of confectionery excellence. But actually this process is not complicated, it would be free time.
Further, the proposed recipe we describe in detail how to cook this classic cake «Napoleon» and you can see for yourself in the absolute simplicity of the technological process of creating this delicacy.
Best classic recipe of cake «Napoleon» in the home
For the dough:
- three and a half cups of flour;
- two packs of butter;
- two eggs;
- a third of a teaspoon of salt;
- vinegar – 5-6 drops;
- purified water to 150 ml;
For the cream:
- two cups of whole milk;
- four egg yolks;
- two cups granulated sugar;
- two tablespoons of wheat flour;
- one and a half tablespoons of starch;
- one hundred grams of butter;
- a pinch of vanillin or vanilla sugar.
For making proper puff pastry for the cake «Napoleon» on the classic recipe sift into a bowl three cups of flour, make a depression and fill him with eggs. In the water dissolved the salt and vinegar, pour the mixture to the flour with the eggs and produce a batch of dough, ensuring it is soft, but not sticky texture. Leave flour kOhm at ambient conditions under the towel for about fifteen minutes. During this time, RUB remaining flour with butter.
Now covered with flour table roll out the ripened dough to obtain a rectangular formation, with a thickness of one to one and a half inches, put in the center, even layer of butter and fold the seam of the envelope, carefully by pinching pastry edges together region. Gently and carefully roll out the received envelope to obtain the layer thickness of one centimeter and a width of about twenty-five centimeters. Now fold it into quarters and put in the fridge for half an hour.
After that, again roll out, fold into quarters and put on the same time in the fridge. Repeat the same process three times. In the last step cut a rectangular layer of dough into four parts, three of which put again in the fridge, and roll out on parchment to fit baking sheet. Alternately roll out on a separate parchment sheets remaining pieces of dough and bake in a preheated 230 degree oven until a beautiful Golden brown gently for approximately fifteen minutes.
While baked cakes, prepare the custard for the cake «Napoleon» on the classic recipe. RUB the yolks with sugar, flour and mixed with starch and heated to boiling milk, previously adding a pinch of vanillin or vanilla sugar. While continuously intensively stir the cream and heat until the mixture thickens and start bubbling, characteristic of mass. Now it cools to room temperature, introduce soft butter and whisk thoroughly until smooth texture.
Ready chilled puff pastry, cut for smooth lines, alternately generously coat custard and spread to each other. Trimming grind and sprinkle the cake «Napoleon» from the top. Amazing give the cake soak for several hours and can try.
In this classic recipe of cake «Napoleon», you can make adjustments and make it with condensed milk, treating it with butter or fat sour cream with a mixer until fluffy. The proportions of components thus determined by the desired sweetness of the cream.