For homemade "Napoleon" according to the classic recipe, you need to have 2 sets of ingredients. From the first, you will need to knead the dough, and from the second - cook a delicate cream.
For crispy and tender cakes, it is recommended to use the following list of products:
flour - 500 g;
water - 180 ml;
vinegar - 20 ml;
butter (butter) - 1 pack.
Some pastry chefs use modified cake recipes. It is not difficult to find "Napoleons" with cheese dough, with sour cream, with eggs and even with soda or baking powder. All options will be tasty and tender, but the one baked according to the classic recipe was, is and will be the standard. A cake baked with your own hands will be tender and airy.
The dough is prepared according to the following scheme:
Grate cold butter and mix with flour.
Ice water and vinegar are mixed, and then the resulting solution is poured into the oil-flour crumb.
With gloved hands (not for the sake of hygiene, but to minimize the contact of warm hands and butter) a stiff dough is kneaded. It is worth noting that confectioners recommend pouring acidified water into the flour mass, and not pouring the crumbs into a container with water.
The tight lump is wrapped in a film, and then sent to the refrigerator for at least 40 minutes. As an option, the dough can lie in the refrigerator for up to a day.
After the dough rests in the cold, they start rolling out the cakes. The traditional shape of "Napoleon" is a square, but at the request of the confectioner or the customer, the shape of the cake can be made differently.
6 cakes should be obtained from the mass according to the described proportions. When rolling out by hand, you need to make sure that the dough is even on the edges and in the middle. The optimal layer thickness in its raw form is 0.5 cm. After baking, the height will increase to 1.5 cm, and after harvesting, it will sag a little, softening under the cream.
The ideal cream for a cake will be custard. For it you will need:
cow's milk (2.5 or 3.2% fat content) - 800 ml;
chicken eggs - 4 pieces;
granulated sugar - 370 g;
flour - 80 g;
vanillin - 1 g.
Classic custard (this is what is used to fill eclairs and profiteroles, which we call "custard" cakes) is prepared as follows:
Heat half of the norm of milk in a saucepan and dissolve granulated sugar in it.
The second part of milk is mixed with flour, vanilla and chicken eggs. It is important to ensure that there are no lumps of flour in the liquid, and also to ensure that the eggs are completely dissolved.
The resulting egg-milk mixture is poured into boiling sweet milk, and then, with constant stirring, the mass is brought to the consistency of thick sour cream.
It takes no more than 5 minutes to prepare the cream according to this step-by-step recipe. Only cold mass can be used for greasing cakes, so the impregnation must be kept on the table for at least an hour.
Cool cakes should be generously smeared with cream and stacked on top of each other. One of the cakes is usually left for sprinkling. Some confectioners specially bake it a little more than the rest. When laying the last cake, it is recommended to press the structure with your hands. The last touch in the work is coating the surface with cream and sprinkling with crumbs.
"Lazy Napoleon"
Bake a delicious cake without spending effort on the dough? So! It is possible! And everyone can do it. It is worth noting that the result is no worse than when working with a home test.
You can bake cakes for a cake from puff yeast dough. The process of preparing the base for your favorite dessert consists of the following seven steps:
Remove the package of ready-made puff pastry from the freezer, and then leave it on the table for 10 minutes.
Open the package, take out the layers, then put them on a table sprinkled with flour.
Cut each layer into 2 squares, and then roll out to a thickness of about 0.5 cm. If desired, you can cut the rolled dough to the size of a plate or form.
Make holes in each cake with a toothpick.
Alternately bake the dough in the oven. The optimal temperature is 170°C.
Cool the cakes to a comfortable temperature, and then separate them into layers (each sheet into 2-3 separate ones).
After the "Napoleon" cakes for the lazy are baked and divided, all that remains is to smear them with cream and put them on a tray. The cake proofing time is the same as in the case of making cakes from homemade dough.
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For homemade "Napoleon" according to the classic recipe, you need to have 2 sets of ingredients. From the first, you will need to knead the dough, and from the second - cook a delicate cream.
For crispy and tender cakes, it is recommended to use the following list of products:
flour - 500 g;
water - 180 ml;
vinegar - 20 ml;
butter (butter) - 1 pack.
Some pastry chefs use modified cake recipes. It is not difficult to find "Napoleons" with cheese dough, with sour cream, with eggs and even with soda or baking powder. All options will be tasty and tender, but the one baked according to the classic recipe was, is and will be the standard. A cake baked with your own hands will be tender and airy.
The dough is prepared according to the following scheme:
Grate cold butter and mix with flour.
Ice water and vinegar are mixed, and then the resulting solution is poured into the oil-flour crumb.
With gloved hands (not for the sake of hygiene, but to minimize the contact of warm hands and butter) a stiff dough is kneaded. It is worth noting that confectioners recommend pouring acidified water into the flour mass, and not pouring the crumbs into a container with water.
The tight lump is wrapped in a film, and then sent to the refrigerator for at least 40 minutes. As an option, the dough can lie in the refrigerator for up to a day.
After the dough rests in the cold, they start rolling out the cakes. The traditional shape of "Napoleon" is a square, but at the request of the confectioner or the customer, the shape of the cake can be made differently.
6 cakes should be obtained from the mass according to the described proportions. When rolling out by hand, you need to make sure that the dough is even on the edges and in the middle. The optimal layer thickness in its raw form is 0.5 cm. After baking, the height will increase to 1.5 cm, and after harvesting, it will sag a little, softening under the cream.
The ideal cream for a cake will be custard. For it you will need:
cow's milk (2.5 or 3.2% fat content) - 800 ml;
chicken eggs - 4 pieces;
granulated sugar - 370 g;
flour - 80 g;
vanillin - 1 g.
Classic custard (this is what is used to fill eclairs and profiteroles, which we call "custard" cakes) is prepared as follows:
Heat half of the norm of milk in a saucepan and dissolve granulated sugar in it.
The second part of milk is mixed with flour, vanilla and chicken eggs. It is important to ensure that there are no lumps of flour in the liquid, and also to ensure that the eggs are completely dissolved.
The resulting egg-milk mixture is poured into boiling sweet milk, and then, with constant stirring, the mass is brought to the consistency of thick sour cream.
It takes no more than 5 minutes to prepare the cream according to this step-by-step recipe. Only cold mass can be used for greasing cakes, so the impregnation must be kept on the table for at least an hour.
Cool cakes should be generously smeared with cream and stacked on top of each other. One of the cakes is usually left for sprinkling. Some confectioners specially bake it a little more than the rest. When laying the last cake, it is recommended to press the structure with your hands. The last touch in the work is coating the surface with cream and sprinkling with crumbs.
"Lazy Napoleon"
Bake a delicious cake without spending effort on the dough? So! It is possible! And everyone can do it. It is worth noting that the result is no worse than when working with a home test.
You can bake cakes for a cake from puff yeast dough. The process of preparing the base for your favorite dessert consists of the following seven steps:
Remove the package of ready-made puff pastry from the freezer, and then leave it on the table for 10 minutes.
Open the package, take out the layers, then put them on a table sprinkled with flour.
Cut each layer into 2 squares, and then roll out to a thickness of about 0.5 cm. If desired, you can cut the rolled dough to the size of a plate or form.
Make holes in each cake with a toothpick.
Alternately bake the dough in the oven. The optimal temperature is 170°C.
Cool the cakes to a comfortable temperature, and then separate them into layers (each sheet into 2-3 separate ones).
After the "Napoleon" cakes for the lazy are baked and divided, all that remains is to smear them with cream and put them on a tray. The cake proofing time is the same as in the case of making cakes from homemade dough.