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By Katya Lyukum
Napoleon
12 steps
Prep:30minCook:2h
The Napoleon cake comprises 10-12 layers of crusty pastry with a whipped pastry cream filling and is encrusted with pastry crumbs. The cake is chilled for 12 to 24 hours to allow the pastry layers to soften.
Updated at: Thu, 17 Aug 2023 10:02:54 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
36
High
Nutrition per serving
Calories382.8 kcal (19%)
Total Fat16.9 g (24%)
Carbs51.4 g (20%)
Sugars25.5 g (28%)
Protein6.7 g (13%)
Sodium435.8 mg (22%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
for dough
for pastry cream
for creme anglese
for whipped cream
Instructions
for the pastry layers
Step 1
Using a food processor, crumb flour and cold butter.
Food ProcessorMixStep 2
Add sour cream, egg, and process until the dough comes together.
Step 3
Divide the dough into 12 portions, 69 g each.
KnifeStep 4
Roll each portion between two parchment paper sheets making 9" D rounds and refrigerate for 1 hour.
FridgeCool
Baking sheet
Parchment paperStep 5
Preheat oven to 190C/375F.
OvenPreheatStep 6
Remove from the fridge as many portions of dough as you can into your oven. Peel off the top sheet of parchment from the dough and prick the dough with a fork. Bake for 10 minutes until golden and puffed. Cut to size and crumble the edges. Continue with the rest of the portions.
OvenHeat
Forkfor the cream
Step 7
Make brown butter. Let it cool to room temperature.
Step 8
Make crème Anglese. Emulsify creme Anglese with brown butter using a blender until smooth.
BlenderMixStep 9
Make pastry cream. Combine it with brown butter emulsion.
Step 10
Whip the heavy whipping cream. Combine with brown butter emulsion.
for assembly
Step 11
Use a ladle of cream per layer (~78 g).
LadleStep 12
Assemble the cake inside the ring, cover it, and refrigerate for 3 days.
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