Quick Napoleon in custard form

Amazingly tasty, mouth-watering and delicate Napoleon cake was first prepared in Moscow for the anniversary of the victory in the war with the French in 1812. For all the years of its existence, this, at first glance, unpretentious cake has become one of the favorite treats of the sweet tooth. There are a great many recipes for Napoleon cake, and today I suggest to cute cooks to cook a quick Napoleon in the form of custard from ready-made, store-bought sheet puff pastry. This cake is also called Wet Napoleon, because of the large amount of cream. If you just follow my recipe, which is accompanied by step-by-step photographs, then a quick Napoleon in the form is guaranteed to turn out delicious, tender and wonderfully saturated with cream.

Products for the cake:

• Puff pastry - 900 grams;
• Eggs - 5 pieces;
• Milk - 0.9 liters;
• Vanillin - 1 pack;
• Butter - 150 grams;
• Sugar - 200 grams;
• Flour - 40 grams.

How to quickly cook Napoleon

First you need to bake the cakes. First, grease a parchment-lined baking sheet with butter.

Then, sheet puff pastry, without rolling with a rolling pin, cut with a knife first into strips.

Then we cut the strips of dough into squares. The squares should be about the size of the cells in a Viennese waffle.

Put the cut dough on a baking sheet.

Try not to let the squares touch each other.

We will bake unusual puff cakes in a heated oven for twenty minutes. While the dough is baking, we can prepare a mold in which we will form the cake. Any will do: glass or ceramic. Just line it with food foil or film.

These are the puff pastry squares we baked, and while they cool, we need to make custard.

You can buy just a pack of dry custard and cook it according to the instructions written on the package. In this case, our fast Napoleon will be ready even faster. 😉 But I will tell you what kind of cream I cook.

How to Make Delicious Custard for Napoleon

In a deep bowl made of stainless steel (or aluminum), break the eggs and add flour, sugar, vanillin.

Mix all ingredients vigorously with a fork.

Pour milk into the resulting mixture in a thin stream.

Place the bowl over medium heat and stir continuously until the mixture comes to a boil.

We remove the fire to a minimum and let our cream boil for 3-5 minutes.

The consistency of the cream should be as in the photo.

Next, remove the cream from the heat, add butter to it and mix. A simple and delicious Napoleon cake custard is ready.

How to make a shaped Napoleon cake

This is the number of puff pastry squares we need to leave for sprinkling the cake.

These squares in a deep bowl with a rolling pin or pestle from a mortar should be ground into crumbs.

And mix the rest of the baked pieces in a deep bowl with the finished custard.

Put the resulting mass with a spoon into a form lined with foil.

We tighten the top with the same foil or film and send it to the refrigerator for six hours.

After the lapse of time, we take out the form with the cake from the refrigerator, remove the top layer of foil.

Invert the cake onto a flat dish and remove the remaining foil.

Sprinkle our quick Napoleon in the form of pre-cooked dough crumbs.

This is how we got an unusual handsome cake - juicy, soft, well-soaked in cream, with a delicate smell of vanilla.

We cut our cake, look, it is also beautiful in structure inside.

We serve our very tasty and quick Napoleon in the form of custard to guests with a cup of hot and fragrant tea.

Bon appetit everyone!