Perfect Napoleon

Description

NAPOLEON.. If you want the perfect Napoleon, you should read my article and recipe, which was created through the analysis and comparison of the gained me experience. Many novice bakers the first thing I want to do for yourself and your family the most famous confectionery masterpieces of the type of Napoleon or honey cake, but usually immediately fail. Many recipes, and clear and laid out on shelves, I honestly have not seen. And before you start I have written some explanations in the comments to the recipe that will help you to make Napoleon without much difficulty.

Ingredients

Flour

241 g
Salt

0.5 tsp
Leavening agent

0.5 tsp
Butter

227 g
Cream

113 g
Flour

241 g
Salt

0.5 tsp
Butter

227 g
Cream

53 g
Chicken egg

60 g
Vinegar

2 tsp
Milk

200 ml
Yolk egg

40 g
Sugar

100 g
Corn starch

18 g
Butter

50 g
Cream

125 g
Condensed milk

75 g

Cooking

Weigh and measure out all the ingredients for the recipe 1

Chop the cold butter into small pieces. Mix the flour, baking powder and salt. Combine all the ingredients in one dish

In a food processor with the paddle attachment, mix until all the crumbs. Or do cold hands. Try to do it quickly that the butter melted from the heat of your hands (for manual processing, cool the flour to 2-4 Gy)

Pour cold cream or sour cream

The hook attachment mix for 30 seconds so the cream is evenly dispersed in the dough. If doing by hand, with a wooden spatula mix the cream with the dough. Do not knead for a long time

Now put everything on the table (do not knead) and collect all the bar with your hands. Do it quickly

Wrap in foil and remove for at least 2 hours in the refrigerator. But not more than 15 hours

Divide into four equal parts

Roll immediately on the baked surface, propylea flour only side which comes into contact with a rolling pin. I have this silicone Mat. Can use baking paper. Roll out very thin almost on the entire sheet. I have the size of the rolled dough was about 25*35cm

Bake at 200g With 12-13 minutes. You have it may be a different temperature. But this has to be the temperature at which you bake a standard sponge cake. Refrigerate for at least 30 minutes and very carefully treat them. They almost airless and brittle. Cut the same size. I am cutting way: hanging neatly on top of each other, and then with a large knife for the cake slowly, pushing the knife under its own weight of a knife cut along the edges. Trimming will go on the sprinkles.

This is a recipe for one kind of cake. Here we get 4 pieces of cake for low. I advise you to do 8 cakes and more-will be tastier and higher:) It means the base recipe twice. Now, the recipe that is very popular in Runet, but which is not perfect for the reasons I outlined above. Here are a few changed ingredients, but the final result is identical as in the first recipe. I did two of Napoleon with these two recipes of cakes and compared after baking, after promazyvanija cream after the cake stand the day. Further he has not lived, because my football team ate it. And I want to say that much of a difference between these two types of cakes, I particularly noticed. They are both gorgeous! Here already to you to decide which you easier to do.

Weigh and measure all ingredients

Mix the flour with salt and add the butter chopped into small pieces

Mix the egg and cream, then add the vinegar and mix well. I hope you noticed that the fluid we have the same as in the first recipe

Pour in the batter liquid and nozzle hook knead no more than 30 seconds. If doing by hand, wooden spatula, mix our liquid with the test. Do not knead for a long time. Repeat all subsequent paragraphs, which was done with the first version of our test

Now a cream based custard. Measure all the required ingredients. Here I left out the vanilla, which I used because not everyone has the opportunity to use a vanilla stick and natural vanilla extract. But this does not greatly affect the final result. Vanilla I suggest not to use it, because in my opinion it gives a good taste

Mix 50g of sugar, starch and yolks until smooth. Separately in a saucepan mix the milk and 50g sugar.

The milk is heated to boiling and pour in the yolk mass without fear that she will roll. Mix it up with a whisk and return to saucepan.

Put on the smallest fire or water bath. I do it on the fire, because I have experience with custard. If you have no experience, do it in a water bath so as not to curdle the yolks. How would make a scraping movement along the bottom continuously and without interruption, because the bottom heats up faster and can coagulate the yolk

Periodically, when the blade appears thickened mass, remove from heat the saucepan, grab a whisk and rapidly turn your cream into a homogeneous and return to the fire and again use the spatula scribe on the bottom

As soon as the mass thickens (about 82 to 86 GRS. C) immediately remove from heat, add the oil and mix well with hand whisk until smooth. Refrigerate up to 10 15гр. C. Whip the cream with condensed milk until stable peaks. Mix with the custard all over the cake. The cream is designed for 8 cakes. The layer is thin, so don't panic-it's enough if you have more it will be too sweet and quickly gets wet, which affect its taste.

Now, about the cream. The creams here can be a great many. Here it is decide for yourself what you like. I was making custard with vanilla, butter and cream with condensed milk. Very tasty and balanced!!! I don't like the oil and just cream, whipped with condensed milk too. Too flat taste that ruins the experience and dampens the taste that should be actually. Cream promazyvaya not too thick. Otherwise it will get wet. Press the cakes too, without fanaticism. Slug line after the missed cream and send in the refrigerator overnight. Remove from refrigerator, cut into portions and allow to sit 15-20 minutes at room temperature. Then will its true taste and tenderness. Good luck to you all in the new and unknown Napoleon!

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