Cream puff cake: recipe with photo

No holiday is complete without a cake. But how to make it, this main attribute of a solemn feast? Today, puff pastry products have been undeservedly forgotten. And that’s the truth: making a basis for such a cake is not easy. Roll it out, keep it in the refrigerator, knead again ... Which housewife can stand it, especially if you still need to cook other dishes? But there is a way. Ready-made puff pastry is currently being sold in stores. Having bought it, you only need to come up with a cream and bake a masterpiece culinary product.

But, of course, nothing compares with a homemade puff cake with cream, prepared from start to finish with your own hands. Therefore, here we will give the test recipes. Napoleon is not the only puff cake that can be made at home. You will be surprised, but, according to some recipes, you do not need to turn on the oven at all. Such a product can simply be fried in a pan. Below you will find an interesting selection of recipes for various puff cakes.

Dough. Ingredients

We decided to make a puff cake with cream on your own from A to Z, without resorting to convenience foods? Well, laudable aspiration. But then you need to get acquainted with the tricks of cooking puff pastry. It is not considered the most expensive among cooks. It will require the most basic products: flour, butter, eggs, milk. The reason why chefs often resort to semi-finished products (finished dough) lies in the complexity of the batch. But there are some secrets with which the basis for the cake will be ready in 15 minutes.

Puff pastry is yeast and simple. The first is done for croissants, rolls, rolls. Such baking is soft, delicate, with a distinct crunch. The yeast-free puff pastry is an excellent base for cakes (including the famous Napoleon), as well as pizza and pies. Flour must be sieved beforehand. We also need vinegar. Some recipes use milk. Others require stocking up eggs. Let's look at the most popular methods of kneading puff pastry.

Yeast Recipe

1. One hundred grams of butter should be removed from the refrigerator in advance to make it soft.
2. Mix one and a half teaspoons of dried yeast with a pinch of sugar and pour a glass of warm milk.
3. After 10-15 minutes, a foam will appear on the surface of the liquid. Add two tablespoons of sugar to it.
4. Let's beat an egg. Stir and leave for a quarter of an hour.
5. Meanwhile, sift four cups of flour into a separate bowl. At the top of the hill we’ll make a depression.
6. Pour 4 tablespoons of vegetable oil, half a glass of milk and a yeast dough.
7. Knead the dough well. We will leave the basis for puff cake with cream for 90 minutes under a towel in a warm place.
8. Then let’s think again and set aside for another hour.
9. Roll the bun into a layer with a thickness of 6 -8 mm.
10. In its center we put soft oil. Wrap the edges of the dough to make an “envelope”.
11. Roll out, with equal force leaning on a rolling pin.
12. Again, we make the "envelope" and again roll out.
13. The procedure is repeated at least four times, but the longer we do the test, the more tender it becomes.

Yeast-Free Recipe

1. In a glass of warm water, dissolve a teaspoon of sugar and a pinch of salt.
2. Break the egg into a bowl. Pour it with this water and add a tablespoon of vinegar.
3. Mix well until smooth.
4. Let's start right above the bowl to sift three and a half cups of flour, simultaneously kneading the base for the puff cake with cream.
5. Put the prepared dough for an hour in the refrigerator.
6. We should have 200 grams of soft butter on hand. We lay it with the test, as indicated in the previous recipe. Again, keep an hour in the refrigerator.
7. We get, divide into pieces, each roll into a layer.
8. We bake on a baking sheet covered with culinary parchment for 10 minutes at a temperature of 220 degrees.
9. So that the cakes do not swell, they must first be pierced in several places with a fork.

Quick recipe for a pan

Before we get to the topic of puff pastry cake creams, let's take a look at another recipe for the dough. It is mixed very simply, but it is not cooked in the oven, but in a pan. At the same time, the cakes are sweeter than from ordinary puff pastry.

1. In a bowl, pour a jar of condensed milk, add one egg and half a teaspoon of soda, extinguished with vinegar.
2. Stir whisk until smooth.
3. Sift three cups of flour directly above the bowl.
4. Quickly knead the dough.
5. We divide the gingerbread man into 8-10 parts (focus on the diameter of your pan).
6. We roll each piece into a layer.
7. Lubricate the bottom of the pan with a thin layer of vegetable oil.
8. Fry the cakes on both sides until browning.

Cake "Napoleon" puff with custard

It doesn't matter what recipe you made the dough for. It is great for impregnation. Only here is which cream to choose? Even "Napoleon" every housewife cooks according to her favorite recipe. There is butter cream, protein, apple, sour cream and even with Mascarpone cheese. Let's look at the classic, one might even say, the reference Napoleon. It is made with custard. And while our cakes are cooling, let's cook it. We will need:

• 750 ml of milk
• 4 tablespoons of flour
• one and a half glasses of sugar,
• 2 eggs.

Cooking:

1. We mix sugar and flour in a saucepan, drive eggs.
2. Stir until the mass becomes homogeneous.
3. Pour milk - first a little, about a glass.
4. Stir until smooth and put the saucepan on a small fire.
5. Cook the mass until thickened, gradually adding the rest of the milk. The consistency cream should be like pudding.
6. We leave the saucepan from the fire, cool a little.
7. We grease the cakes. Let’s soak the cake. Then cut it into small pieces.

Muslin Cream

The mass that we prepared according to the previous recipe is good for smearing dry Napoleon cakes. But it is too liquid to decorate the top of the product. Therefore, we recommend that you turn the classic custard for Napoleon cake from puff pastry into its variation called Muslin. To do this, just need that softened butter. Be guided by the consistency of your cream: you may need 100 or 200 grams of fat. Both components must be at the same temperature - room temperature. Beat butter with custard until splendid. Now all you need is to grind the cakes.

There should be at least eight of them in Napoleon. Folding a cake is best in a detachable form. We cut the cakes so that they fit there. Do not discard these pieces of dough. We will still need them. The fact is that custard does not look too beautiful. Therefore, having liberally lubricated the top cake with this impregnation and having kept the cake in the refrigerator for at least an hour (or even better night), we mask it under a large crumb. We remove the form and process the side surfaces of the product in the same way.

Chocolate custard

The basis for such an impregnation has been described above. But, as a rule, culinary specialists perfect its taste by adding various ingredients: vanilla, lemon, berry mousse, cocoa, honey. Here's a recipe for puff cake with chocolate custard. Such an impregnation can be cheapened if used instead of natural cocoa tiles. In this case, you must first mix the powder and sugar in equal proportions.

1. Drive 2 eggs, breed them with a quarter glass of milk.
2. Add 2 tablespoons of flour, mix until smooth.
3. Pour 450 ml of milk into another saucepan.
4. Pour 200 g of sugar there and break a 100-gram bar of chocolate.
5. When the milk becomes hot, pour ¾ cup into the egg mixture.
6. Mix and return to the pan.
7. Make the fire smaller and cook until the first bubbles.
8. Stir all the time, we do not allow boiling. Remove from heat, cool.
9. So that the cream does not become covered with an ugly crust, we tighten its surface with cling film.
10. Before smearing the cake, put pieces of soft butter (100 grams) and beat.

Cream "Patissier"

The classic custard was invented by the British. And the French improved their recipe by replacing flour with starch. “Patisser” (crème pâtissière) can also be served as an independent dessert, but is most often used for a layer of baking. Let's make a French puff pastry cake.

1. Pour into a bowl: 50 g of sugar, 30 g of starch and a pinch of salt.
2. Pour this mixture with 100 ml of milk.
3. We will beat 2 eggs. Mix well.
4. In another saucepan, boil 250 ml of milk with 50 g of sugar.
5. In a thin stream, stirring all the time so that the eggs do not curl, pour the hot mass to the cold.
6. Stir and set on fire again. We constantly drive a whisk in a saucepan - the cream easily burns.
7. So cook until thickened. Remove from heat, cool and whisk with 30 grams of butter and two teaspoons of vanilla sugar.
8. We close the surface of the cream with cling film.
9. Cool at room temperature. We smear "cakey" cakes.

Condensed milk cream

Nothing makes the work of a cook easier than this semi-finished product. But in order to make a delicious cream for puff cake with condensed milk, you need to take the real product, prepared according to GOST, in natural milk, and not with modified starch.

First, bring to softness at room temperature 450 grams of butter. Open a can of condensed milk and beat it with it into a lush mass. Before smearing the cakes, the cream should be kept in the refrigerator for half an hour.

Puff Cake Recipe with Mascarpone Cream

The curd, slightly brackish flavor gives a special charm to the whole product. In the cream based on cream cheese "Mascarpone" you can add various berries - for example, cherries or blueberries. A layer of raspberry or lilac color will make your cake unique.

1. Berries (150 g) are mixed with the same amount of sugar.
2. Using a blender, turn into mashed potatoes.
3. In another saucepan, we also grind four yolks with 100 g of sugar.
4. Add three tablespoons of flour. Mix.
5. Pour in 500 ml of milk.
6. Stir the mixture until smooth.
7. We put on a small fire. Constantly stirring, cook until thickened.
8. Cool, covering the surface tightly with cling film.
9. Custard mixed with 320 grams of Mascarpone cheese and berry puree.
10. Beat until fluffy.
11. Cheese cream for puff cake should stand in the refrigerator for an hour before smearing them with cakes. The product itself also needs exposure. After all, the cream turns out to be rather oily, and the cakes are soaked for longer.

"Glasse"

Puff pastry is very specific in its structure. Not every cream is suitable for him. For example, oil cake does not saturate at all, and protein fermented dough, depriving it of delicious crunchiness. Try to make a Glasse. This moderately fat and thick cream for puff cake fits perfectly.

1. We break five eggs into an iron bowl. Mix them with 260 grams of granulated sugar.
2. We put a bowl in a water bath.
3. Warm up until the sugar crystals completely dissolve.
4. Beat the eggs in a dense foam.
5. Butter (265 grams) should already be brought to room temperature. Beat it separately.
6. During this process, you can add some flavor to the oil: one and a half tablespoons of brandy or liquor, grated zest, vanilla, etc.
7. The next step in the preparation of the cream "Glasse" will be the combination of egg mass with fat. Beat everything until lush, shiny foam.

Sour cream

A dairy product will give the whole product a pleasant sourness. But ordinary sour cream can be too fermented cakes. Therefore, it must be “thrown back” on cheesecloth for the night, so that the glass is excess fluid. You can do without this if you buy a special thickener for whipping sour cream. Here is another life hack: if you add a pinch of citric acid to the fermented milk product, it will become less liquid. In addition, such a cream for puff cake made of sour cream will give the whole product a pleasant citrus flavor. How to “weigh” the main ingredient?

1. We take a large cut of gauze, put it in several layers.
2. Put in a bowl to hang the ends of the fabric. Pour a liter of good farm sour cream with a large percentage of fat.
3. The ends of the gauze are collected in one knot and hang the bag over the bowl for 3-4 hours at least.
4. After some time, the serum will collect at the bottom. From it you can bake pancakes.
5. And we’ll make cream from the sour cream that has been thrown back. Beat it with 270 g of icing sugar.
6. Add a little lemon juice (3 tablespoons) to the lush mass.

This cream is perfect for puff cake.