Торт «Наполеон» | Napoleon Cake Recipe | Заварной крем

The first recipes for a similar dessert could be found in a cookbook (1733) by the French chef Vincent La Chapelle. Instead of cream, he used liquid marmalade or jam. After 1912, when Moscow widely celebrated the centenary of the victory in the war against Bonaparte, the popularity of the cake in the empire grew significantly. In the year of the celebration, the cake was baked in the shape of a cocked hat. The layers of the cake symbolized the "Great Army" of the invader, and the crumbs on the surface of the cake reminded of the snow and frost that affected the course of the war. In France, a similar cake is called "A Thousand Layers" (French: Mille-feuilles). In Italy, there is an "unsweetened" version of the cake with spinach, pesto and cheese. In Great Britain, there is "Vanilla Slice", which uses two layers of dough, between which one large layer of filling is placed. In Hungary - "French royal cream" ("Királyi francia krémes"), where they also use two layers of puff pastry, with custard and whipped cream between them. However, the top layer is well soaked in milk-chocolate impregnation. There are many recipes for making the Napoleon cake. The dough can be puff pastry, rich unleavened pastry, shortbread (Pâte brisée), etc. I will show you one way to make this cake. Features of making the cake: 1. The highest quality and most delicious butter - 82.5% fat. Frozen. To make it convenient to grate or chop in a chopper ("Vkusnoteevo", "Ekomilk"). 2. It is best to use flour with a low gluten content (up to 12 g of protein). Fine grinding. 3. Our dough contains sour cream, fat content is 15-20%. 4. Any alcohol in the dough limits the production of gluten in the flour and makes the shortcrust pastry crispier and more tender. 5. It is important to remember that this dough cannot be kneaded for a long time, so that the dough does not tighten (the gluten swells). 6. The dough must be collected into a layer, put in a film and put in the refrigerator until the working temperature is reached - +18+20 degrees. 7. It is best to cut out the shape after baking, so as not to lose the required diameter of the cakes. 8. I do not recommend pricking the cakes before baking. 9. Bake for about 7 minutes at a temperature of 220 degrees, until golden brown. Pay attention to the bottom of the product. It should not remain raw. 10. According to the standards, the cakes should be crispy, and the cream should not be liquid. The video shows a section after assembly and a cooled piece of cake, an hour later. Ingredients: Flour - 700 gr. Salt - 1 gr. Butter - 500 gr. Sour cream - 290 gr. Yolk - 50 gr. Cognac - 12 gr. Cream: Milk - 450 gr. Yolk -52 gr. Sugar -100 gr. Vanilla sugar - 10 gr. Corn starch - 20 gr. Flour - 20 gr. Salt - 2 gr. Butter - 350 gr. Condensed milk - 250 gr. Cake layers 0:15 . To prepare the product, sift the flour, add salt and mix. Grate the butter or chop it into cubes with a knife. Add to the dry ingredients. Rub the mixture thoroughly into crumbs. Add the yolks and cognac to the sour cream. Mix everything thoroughly until smooth. Pour the mixture into the crumbs and knead the dough. It should not stick to your hands. It is important to remember that you cannot knead this dough for a long time, so that it does not drag on. The dough must be collected into a layer, put in a film and put in the refrigerator until it reaches the working temperature of +18+20 degrees. Sprinkle the work surface with flour, lay out the dough. Divide into 12 parts. Roll out each part and fold it on top of each other. Now you need to roll out all 12 parts together and fold them several times. Each time you fold, you roll out layers. This stage is called "layering". Next, weigh the finished piece of dough on a scale and divide by 12. Each piece I got was 126 grams. You can roll the dough into a ball, lightly sprinkle with flour and cover with film. Roll the dough out on parchment paper to a shape of the specified diameter. This is easiest to do on crumpled paper in a circular direction. Put it in the oven to bake for 7 minutes at 220 degrees until golden brown. I do not recommend pricking the cakes before baking. Be sure to cool the finished cakes. They are very fragile and break easily. It is best to cut them out to shape after baking so as not to lose the required diameter of the cakes. Grind the scraps into medium crumbs for decorating the cake. Cream 4:25 . Preparation of the custard base. Mix milk with yolk. Strain. Add sugar, vanilla sugar, cornstarch, flour and salt. Put the pan on medium heat. While stirring vigorously on the stove, bring the cream to a thick state. Let the base cool completely. Preparation of the creamy (creamy) base. Beat the butter - 7-10 minutes. Add condensed milk in parts. Beat thoroughly. Add the custard base in parts. Beat well again. Stabilize the cream in the refrigerator - 15 minutes. The cream is a fluffy, homogeneous mass without lumps. The taste of milk and butter.