Ingredients

Puff pastry
flour
1.20 kg
2.64 lb
flour (for rolling out the dough)
1.25 cup
300 g
10.50 oz
9.90 fl oz
egg yolks
3 pc
water
2 cup
500 ml
16.50 fl oz
vodka
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
apple vinegar
2 tbsp
30 g
1.05 oz
0.99 fl oz
vegetable oil
0.75 cup
180 g
6.30 oz
5.94 fl oz
butter 82.5%
3.50 cup
900 g
31.50 oz
29.70 fl oz
salt
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
Creamy custard
baked milk
3.50 cup
850 g
29.75 oz
28.05 fl oz
cream 10%
0.50 cup
100 g
3.50 oz
3.30 fl oz
starch
0.25 cup
80 g
2.80 oz
2.64 fl oz
flour
2 tbsp
30 g
1.05 oz
0.99 fl oz
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
vanilla sugar
1 tbsp
15 g
0.52 oz
0.50 fl oz
eggs
2 pc
egg yolks
4 pc
butter 82.5%
1.25 cup
300 g
10.50 oz
9.90 fl oz
baileys or amaretto
to taste

Method

This time we share a recipe for a homemade Napoleon cake with puff pastry. It’s very tasty! The pastry is layered with a delicate creamy custard. You can also add any berry jam or curd to the filling between the cake layers and the custard.

Puff pastry

  1. All the ingredients should be at room temperature. Sift the flour into a separate bowl. Whisk the yolks in a deep bowl, and add the vinegar, vodka and salt; mix well.
  2. Next, add the water and vegetable oil, and mix. Add the flour in several passes, also stirring with a whisk. When the dough becomes too stiff for kneading in a bowl, sift the rest of the flour (from the basic amount) onto the table; knead the soft dough with your hands. Weigh the total mass of the dough, and divide it into 5 equal parts; form the balls, and cover them with the cling film.
  3. Sift 300 g (10.60 oz) flour into a separate bowl, and use it for rolling 5 dough pieces out. Roll each piece into a large thin rectangular (ensure that the thickness of the layers is the same); grease each rectangular with the room temperatured butter. 
  4. Make the puff pastry according to general instructions. Weigh the total mass of the dough, and divide it into 5 equal parts; form the balls, and cover them with the cling film.
  5. It takes about 350 g (12.35 oz) of butter for 1 rolling stage; the second rolling stage also takes 350 g (12.35 oz) of butter, and the third one will take 250 g (8.80 oz)of butter. Place all the blanks in the fridge for 1 hour, wrapping them in a plastic warp.
  6. After an hour, repeat the same actions (as for the first time), but place all the pieces of dough for 2 hours in the fridge.
  7. After 2 hours, roll each piece of dough twice less than at 1st and 2nd times; apply the remaining 250 g (8.80 oz) of butter evenly on all the 5 pieces. The puff pastry into identical neat “rolls”.
  8. Let it freeze, and use it the way you need for certain baked goods.

Creamy custard

  1. All the ingredients should be at room temperature. Combine the milk and the cream in a heavy-bottomed saucepan, and cook over a medium heat. Meanwhile, whisk the eggs, the egg yolks, sugar, vanilla sugar, starch and flour in a separate bowl.
  2. Whip at the maximum speed for 1-2 minutes until smooth. Pour the hot milk with the cream in a thin stream, and whisk occasionally. Pour the whole mixture back into the saucepan, and cook it over a less than a medium heat, stirring constantly with a whisk until thickened. Pour the finished custard into another container, and cover it with a film in contact; cool it and chill for 30 minutes in the fridge. Whip the room temperatured butter until whitening, and add the custard with a tablespoon; bring the mass to a homogeneous consistency. The finished custard is very stable.

Assembling

Make 4 rectangular cake layers. Bake them at 180C (356F) for 10 minutes to a rosy color. The oven shouldn’t be opened during the baking. Cool the finished cake layers, and cut the edges (use the trimmings for further decoration). Apply the custard evenly, and decorate the cake.

Place it in the fridge overnight.

Bon Appetit!