Napoleon Tort Recipes

NAPOLEONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
• Bake in preheated oven until golden, about 10 minutes.
• In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
• In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
• In a small saucepan or in the microwave, heat the jam until runny.
• Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
• To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

NAPOLEON CAKE

Steps:

• Combine the flour and salt on the counter or food processor. Add the cold butter, cut into chunks, into the flour and use a knife to work it into the flour, until there are pea sized bits of butter throughout the dough.
• In a medium bowl or large mixing cup, whisk the water, vinegar, vodka, and beaten eggs until evenly mixed. The vinegar and the vodka help to make the cake layers really tender and flaky. The vodka gives the dough more liquid and makes it easier to work with and roll out, but when the cake layers bake, the vodka will cook out, which makes the cake layers more crisp. You won't be able to taste the vinegar or vodka in the cake at all.
• Make a well in the center of the flour on the counter and pour in the liquid ingredients. Gently but quickly mix the dough, just until it comes together. Knead just a little, working the flour into the dough. Work as quickly as you can, so that the chunks of butter don't completely melt into the dough. The chunks of butter will melt as the cake layers bake and will form air pockets in the cake layers and give them that wonderful thin, flaky, puffed texture.
• Form the dough into a disc shape. Wrap the dough into parchment paper or aluminum foil and place it into the refrigerator. Chill for a few hours or overnight.
• Make the pastry cream. Follow the instructions in this post. The recipe is slightly different, but the technique is exactly the same, so use the ingredient amounts from this post, following the instructions in the other post.
• Chill the pastry cream in the refrigerator until completely cool, a few hours or overnight.
• I usually make the cake layer dough and the pastry cream the day before I am planning on making the cake.
• Preheat the oven to 400 degrees Fahrenheit. Prepare 2 large rimmed baking sheets, so you can bake the cake layers quicker, if you interchange them, putting one in the oven, rolling out the next layer and then immediately putting it into the oven as soon as the first layer bakes and so on. Also prepare 10-12 pieces of parchment paper as big as the baking sheet.
• Divide the dough into 10-12 layers. If you want an 8-9 inch cake, you will probably end up with 12 cake layers. If you want the cake to be 10 inches, you will have 10 cake layers. Also, I often make 2 smaller, shorter cakes out of this recipe, instead of one large, tall cake. In which case, you will have 2 (8-9 inccakes that are 6 layers high, and 2 (10 inch cakethat are 5 layers high. You can easily halve the recipe for this cake.
• Roll out each portion of cake dough right on top of a piece of parchment paper, sprinkling a bit of flour on it before rolling out the cake layers. Roll out thin circles.
• Place a 8-10 inch round plate, cake pan, springform pan, etc. on top of the rolled out dough.
• Use a small paring knife to cut out an 8-10 inch circle, all around the outside of the circular object that you are using. Leave the dough remnant just where they are. Transfer the rolled out cake layer along with the parchment paper to the prepared baking sheet. Use a fork to prick some holes all over the center of the cake layers to keep them from puffing up unevenly.
• Bake in the preheated oven for about 8 minutes, until lightly golden.
• Repeat will all the cake layers. Set aside to cool. Save the cake dough scraps that baked along with the cake layers. You will use those later as crumbs to decorate the cake.
• Before you start making the frosting, make sure the pastry cream and the butter are both at room temperature. If one or the other is too cold, the frosting will not be smooth and consistent, but will have a curdled appearance, with bits of butter flecks throughout the frosting that you will not be able to fix.
• In a large bowl or a standing mixer a using a hand mixer, cream the butter, powdered sugar and vanilla extract, mixing until smooth and fluffy.
• Add the pastry cream, a few heaping Tablespoons at a time, mixing on low speed, gradually increasing to medium speed, until all of the pastry cream is incorporated into the buttercream.
• In a separate bowl, whip the heavy cream until soft peaks form. Fold in the whipped cream into the pastry cream.
• Line your edge of your serving plate/cake stand with aluminum foil. This is a trick I use to keep the edge of the plate clean. Place a dollop of frosting into the center of the plate, just to keep the cake from sliding around.
• Top each cake layer with a generous amount of frosting and spread it around evenly. You will need to use all of the frosting for the cake, so divide it evenly between all the cake layers. The frosting should be approximately the same thickness as each cake layer.
• Repeat will all the cake layers and frosting.
• Smooth out the frosting over the sides and top of the cake. Place the cake layer scraps into a large ziplock bag. Use your hands or a rolling pin to crush them into fine crumbs. Press the crumbs over the sides of the cake and sprinkle them evenly over the top of the cake. Keep it simple like that, or decorate with fresh berries, chocolate shavings, nuts, etc.
• Gently pull out the aluminum foil out from underneath the cake.
• It is best to refrigerate the cake overnight, so that the frosting soaks into the cake layers and gets really soft and tender. It will get slightly shorter as the frosting seeps into the cake layers.
• Keep the cake refrigerated. It helps to let it stand a room temperature for 30 minutes or so before serving.

NAPOLEON CAKE RECIPE

Steps:

• Whisk eggs and sugar in a medium sauce pan - do not beat, just mix.
• Whisk in milk and flour and put the pot on medium-low heat.
• Cook the mixture, stirring occasionally - (stir more often towards the end so it doesn't get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
• Remove from heat and let it cool for 15 to 20 minutes. Prep the puff pastry in the mean time.
• Once the mixture has cooled a little, add softened butter to the cream and beat the mixture on medium/high speed for a few minutes. Add 1/2 tsp vanilla powder. The cream is ready.

NAPOLEON

Steps:

• Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
• Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
• Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
• Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
• Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.

RUSSIAN NAPOLEON TORTE

Steps:

• Place 1 cup plus 2 tablespoons of margarine in a large mixing bowl. Sift in the flour. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Whisk cold water and egg together in a bowl. Whisk in lemon juice. Stir into flour mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead briefly until it is smooth.
• Roll the dough into a long log. Divide dough into 9 equal parts, roll each part into a small ball and chill for at least 1 hour, or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Dust a large piece of parchment with flour. Take one of the dough balls, dust with flour, and place on prepared baking sheet. Roll into a thin and rough 8-inch circle. Prick with a fork all over. Transfer dough circle and the parchment paper onto a baking sheet.
• Bake in the preheated oven until golden brown, about 10 to 15 minutes. Repeat with the remaining balls of dough.
• Once pastry circles are baked, remove each one from oven. Place a large plate on top and cut around the plate with a sharp knife, so all the dough circles are the exact same size. Save the trimmings for later.
• Place 3/4 cups plus 2 tablespoons butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat in the condensed milk until smooth.
• To assemble the cake, place one pastry circle on a serving plate and cover with 1 tablespoon of the butter filling. Sprinkle with walnuts and cover with the next pastry circle. Repeat till all of the pastry circles have been used, spreading filling on the top of the final pastry circle, but no walnuts.
• Crush the reserved trimmings into crumbs. Sprinkle evenly to cover the top and sides of the cake.
• For best results, chill Napoleon Torte in the fridge for 8 hours before serving.

RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT)

Steps:

• Gather the ingredients.
• In a large bowl, beat together the butter and sugar together until creamy.
• Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
• Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
• Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
• When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
• Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
• Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
• As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.
• Gather the ingredients.
• Pour the milk into a large saucepan and heat, but do not boil.
• In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
• Add 6 tablespoons flour and mix well.
• Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
• Add the butter and vanilla and stir until smooth.
• Remove from the heat and set aside to cool. Stir frequently as the mixture cools.
• Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
• Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
• Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
• When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
• Use an electric knife to get nice, clean cuts and serve.
• Enjoy!

NAPOLEON TORTE

Steps:

• Dough: Cut butter into flour then blend in the sour cream and water.
• Form 8-12 balls, then flatten into discs, wrap in plastic wrap and refrigerate overnight.
• The next day, remove the dough from the refrigerator and let sit 15 minutes or until dough is pliable enough to be rolled out.
• Roll each disc into a paper-thin circle on a lightly-floured surface, then prick all over with a fork and bake at 375F for 7-10 minutes or until golden brown.
• A pizza pan or a stone makes a good surface for cooking your layers.
• Each layer must be cooked individually.
• If your dough gets too soft while you are rolling and baking, put it back in the refrigerator until it is hard enough again.
• Filling#1: Mix sugar, flour and salt in top of double boiler.
• Gradually add hot milk, stirring constantly.
• Keep on heat, stirring until mixture thickens.
• Spoon a small amount of milk mixture gradually (~1/4c) into your egg yolks, mix thoroughly.
• This will prevent your eggs from cooking by gradually raising their temperature.
• After you have spooned the milk mixture into the eggs, pour the eggs into the milk mixture.
• Cook for 2 minutes.
• Cool, then add vanilla and extras if desired.
• Filling#2: Add both cans of milk to top of double boiler and cook, stirring frequently, until thickened (~30min).
• Add egg yolks slowly in a thin stream, stirring constantly.
• Add vanilla.
• Cook and stir for 10 minutes.
• Chill in refrigerator.
• Beat butter until fluffy, then slowly beat in chilled milk mixture.
• Add extras if desired.
• Assembly: Place one layer of pastry on a platter and spread with filling.
• Continue stacking, alternating fillings, until 1 layer of pastry remains.
• Frost top and sides of torte with your remaining filling.
• Crumble the last pastry layer and sprinkle over torte.
• Refrigerate for several hours.

NAPOLEON TORT

Steps:

• Put flour into a large container, cut cold butter into pieces and add to the flour. Chop flour with butter using a spatula until the mixture consists of small crumbs. Add water, then soda mixed with lemon juice. Knead dough lightly, then refrigerate for 1 hour. Meanwhile, prepare custard. In a medium sause pan mix sugar and eggs thoroughly. Add milk and mix well. Heat mixture on medium and bring to a boil, stirring often. In a cup, mix starch with some water to even consistency. As soon as the custard boils, add the starch mixture stirring constantly. Stir custard until it thickens, remove from heat and let cool to room temperature. After the dough has refrigerated, divide it into 8 pieces. Preheat stove to 400F. Roll each piece into a thin pancake, use a large pan to cut out a circular shape. Pierce both cake and the cut-off strips with a fork all over. Then place the cake and strips onto a non-stick baking sheet and bake until golden brown. Cool until room temperature on a rack. To finish the custard, whip cream until thick. Mix cool custard with vanilla and whipped cream thoroughly. To assemble the tort, start with one cooked cake. Spread custard on the first cake and cover it with the second cake, press firmly. Repeat until all cakes are stacked. Cover the top layer with custard and crumbled cut-off strips.

NAPOLEON TORTE

Steps:

• To make pastry, cut butter into flour until crumbly and blend in sour cream.
• Form dough into 10 balls.
• Cover each with wax paper and refrigerate overnight.
• Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
• Prick all over and bake at 350 degrees F.
• for 7 to 10 minutes.
• Cool.
• To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
• Gradually add hot milk, stirring constantly.
• Cook and stir until mixture thickens.
• Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
• Cook for 2 minutes.
• Cool, then add vanilla.
• To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
• Add egg yolks slowly in a thin stream, stirring constantly.
• Add vanilla.
• Cook and stir for 10 minutes.
• CHILL.
• Beat butter until fluffy, then slowly beat in chilled milk mixture.
• TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
• Continue stacking, alternating fillings, until 1 layer of pastry remains.
• Frost top and sides with remaining filling.
• Crush remaining pastry layer and cover torte with crumbs.
• Refrigerate for several hours.
• Serves 30.