seeking napoleon cake recipe

18 years ago

Hi All -

Its my husbands birthday and he loved napoleons. He was telling me that his parents knew a bakery that made a napoleon cake. I have been searching for recipes - but I don;t really know what I am looking for?

Does anyone have a recipe for a napoleon cake? or a good recipe for napoleons? I thought if I couldn;t make a cake I would make napoleons. But he wants more of a traditional napoleon and not one with berries and such.

Thanks so much.

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Comments (4)

lindac
18 years ago
Napoleons are just baked puff pastry layered with pastry cream.
I would cut rounds of puff pastry using a cake tin as a pattern...place them on a piece of parchment and bake them at 400 until puffed and golden brown, I would make at least 3 layers, maybe 4....then layer them with pastry cream between the layers....decorate with drizzle of chocolate syrup or berries or raspberry coulis or whatever.

Pastry Cream
2 Â½ T flour
Â¼ cup sugar
pinch salt
3 egg yolks
1 cup milk
1 tsp vanillaÂor liquor
2 tsps butter
Mix dry ingredients
Beat yolks and beat into dry ingredients
add milk and whisk over low heat until bubbles break the surfaceÂ.and continue cooking 1 minute longer. Remove from heat and stir in butter and liquor or vanilla.
Cover with plastic wrap ( right on the surface!) and chill
Daisyduckworth
18 years ago
Shortbread Napoleons
Pastry:
250g flour
125g butter or margarine
60g sugar
1 egg yolk beaten with 1 tablespoon cold water

Cake:
90g butter or margarine
90g sugar
2 eggs
2 tablespoons milk
150g self raising flour
1/2 teaspoon vanilla
stiff raspberry jam
1 egg white
1 tablespoon sugar
chopped nuts or desiccated coconut

Make the pastry first by creaming butter and sugar, blending in the egg yolk and water, then mixing with the flour. Roll out and line a shallow square or oblong tin with half the pastry. Prick well and spread with jam. For the cake, cream butter and sugar and vanilla, beat in the eggs very thoroughly and fold in the flour with the milk. Pour on top of the pastry, making the cake a little shallower in the centre where it will rise more. Roll out the other piece of pastry to fit the tin, prick and spread with jam and carefully place on the cake, jam side down. Bake in a moderate oven. When nearly done, whisk the egg white very stiff and gradually add the sugar, beating well. Ice the cake with this mixture, sprinkle with chopped nuts or coconut and return to the oven until delicately tinted. When cold cut into fingers.
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Here's a recipe I got from a Danish cookbook: Napoleons Time: about 45 minutes. Makes about 15. 1 package frozen puff pastry (one packet contains 425 g/15 oz), or make the same amount from scratch Thaw the puff pastry. Cut each sheet into three even-sized pieces. Put them on a cookie sheet and bake on the center rung of the oven for about 20 minutes (the original recipe gives no temperature, but my guess is 180Â°C/350Â°F). Cool on a cooling rack. Custard: 2 eggs 2 tbs sugar 2 tbs cornflour 250 ml/8.5 fl.oz. milk 1/2 vanilla pod Slice the vanilla pod down the middle and scrape out the seeds. Whip together the eggs, vanilla seeds, sugar and cornflour. Put the vanilla pod in the milk and warm to the boiling point in a saucepan. Remove the vanilla pod and whisk the milk into the egg mixture. Pour the custard back into the saucepan and warm up to the boiling point, whisking constantly, until thickened. Cool. Glaze: 150 g/5.3 oz icing sugar 1 tbs rum or water Topping: Raspberry marmalade or jam 250 ml/8.5 fl.oz. whipping cream To make the glaze, stir together the icing sugar and rum/water. Split each pastry puff horizontally into two about equally thick pieces. Put a thin layer of marmalade on the bottom piece of each pastry. Add a spoonful of custard and top with the other piece of the same pastry. Add a thin layer of glaze on top of each pastry. Whip the cream, put in a pastry bag with a fluting nozzle and decorate the pastries.
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I've made these. Perhaps they are what you seek. The lemon is subtle, there are ground almonds and almond extract as well as ricotta. And I probably posted it on a ricotta thread. Nonna's Lemon Ricotta Biscuits (muffins) from Giada de Laurentiis Prep Time: 15 minutes Cook Time: 20 minutes Yield: 12 muffins 1 1/2 cups plain flour 1/2 cup ground almonds (or extra 1/2 cup flour) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 1 teaspoon sugar or more as needed for sprinkling 1/2 cup (1 stick / 115 grams) unsalted butter, room temperature 1 tablespoon finely grated lemon zest (from 2 lemons) 1 cup whole-milk ricotta cheese 1 large egg 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract 1/3 cup thinly sliced almonds (optional) Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F/ 175 degrees C. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
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mer4205
18 years ago
We make a millifoglie cake. Puff pastry baked and split into layers. Then you layer with layers of vanilla pastry cream, chocolate pastry cream and a layer of raspberries or strawberries - frost with whipped cream and decorate. We usually do a square cake. Also - you can make a lighter version of the pastry cream by folding in whipped cream. - We make a cannoli cake by using sweetened ricotta filling and shaved chocolate sprinkled with pistachios. -maria
kandm
18 years ago
Hey, LindaC, here is a recipe for pastry cream from Cooking.com that is surprisingly similar to yours. They cited their source, it's Dessert - The Grand Finale. Crazy huh.

Pastry Cream:
3 egg yolks
1/4 cup sugar
2 1/2 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

Here is a link that might be useful: Profiteroles with Pastry Cream & Toffee Icing

seeking napoleon cake recipe

Comments (4)

lindac

Daisyduckworth

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mer4205

kandm

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