Chocolate creamy Napoleon cake. Chocolate Napoleon with chocolate cheese cream

Mix flour with cocoa and salt. Cut very cold butter into small cubes and chop with flour until medium crumbs. Mix water, sugar and ice coffee, pour into flour and knead the dough very quickly. Roll it into a ball and put it in the refrigerator for 40-50 minutes, wrapped in film. Next, roll out into a rectangular layer 1cm thick (you can dust the table a little with flour and roll between mats). Fold the narrow sides toward the center on top of each other like a folder to create a trifold fold. Roll out again into a rectangular layer, the ends of the rolling pin should be over the unsealed ends of the dough, roll only along these ends and fold only along them. Repeat folding and rolling 5 times. At the end, wrap the resulting layer 1 cm thick in film and put it in the refrigerator for 2 hours or more.

After cooling, cut the layer into 12-14 equal parts. Roll out each piece of dough on a flour-dusted mat (on which you will bake) into the thinnest possible layer so that after baking you can cut out a circle of the required diameter (16-20 cm) from it and have scraps left for crumbs. Keep in mind that when baking, the dough shrinks by about 1 cm, and the cake becomes slightly smaller. Bake the cakes at 195 C for 4 minutes, pricking them often with a fork to prevent them from puffing up. Trim immediately! after baking the cake according to the desired pattern, while it is hot and has become brittle-crisp. I baked 13 cakes, one broke and ended up with scraps in crumbs.

Custard: Grind eggs with sugar, sift in flour or starch and stir thoroughly until lumps disappear. Mix coffee with milk and bring to a boil. Pour in a thin stream into the egg mixture, whisking all the time, and simmer in a water bath until thickened. The cream should not be left unattended, it will curdle. Cool the cream. If lumps have formed, you can break them with a mixer until smooth.

Cheese cream. Mix room temperature cottage cheese with powdered sugar and cocoa. Melt the chocolate in a water bath, cool and mix into the cheese mixture in portions. If lumps form, break them up with a mixer. Add custard mixture to the cheese cream in portions and mix thoroughly. At the end add cognac.

You can assemble the cake in a ring for evenness; I simply assembled it on a tray. Coat each cake with about 2-3 tablespoons of cream, look at the number and diameter of the cakes. Leave the cream to lubricate the top and sides. Cool the cake in the refrigerator overnight or 3-4 hours. Remove the ring, grease the sides and top with the remaining cream and sprinkle with coarsely broken cake remains. Then refrigerate for another 1 hour so that the crumbs “set” with the cream, and transfer to a serving dish.

The first thing we start with is preparing chocolate butter.
Melt 100g of dark chocolate in a water bath. Add 200g of butter at room temperature. Mix everything well.

Pour the mixture into a clean dish with a lid (container) and put it in the refrigerator until completely solidified (I left it overnight)

Dough:
- 300 g chocolate butter
- 400 g flour
- 30 g cocoa powder
- ~250 ml ice water
- 1 egg
- 1 tbsp. lemon juice
- a pinch of salt
Mix the egg with lime juice and salt and ice water. Sift the flour together with cocoa powder, make a well in the center, pour in the egg mixture and quickly knead into a homogeneous dough. Knead the dough with your hands until completely elastic. Roll into a ball, cover with a towel and leave for 20 minutes. Then roll out into a layer (the edges should be thinner than the middle), sprinkle with flour, cover again and leave on the table for 10 minutes.

Take out the chocolate butter and grate it. Place on a layer of dough

Leave 1.5–2 cm along the long sides to the edges, and wrap the short edges over the butter and fasten them together. Pinch the open sides of the resulting rectangle and leave on the table under a towel for another 10 minutes. Visually divide the rectangle into 4 vertical stripes, fold the dough from the edges along the “folds” into the middle (see photo), and in half again. The result is a workpiece in 4 layers, which we put in the refrigerator for 20 minutes. Take out the dough and roll it out on a floured surface into a rectangle 1 cm thick. Repeat the folding process in four and refrigerate again for 20 minutes. Repeat the same operation (roll out - fold - cool) 2 more times, cooling for 20 minutes each time.

Divide the dough into 7-8 equal parts. Roll each into a thin layer and cut out the desired shape. Pierce several times with a fork.

Bake the cakes in an oven preheated to 200*

Cream!:
-600ml milk (I took half the cream),
-1 yolk,
- vanilla, to taste,
-250g sugar,
-100g even chocolate,
-1.5 tbsp starch.
-100g butter.
Pour the cream (or most of the milk) into a saucepan, add sugar and vanilla, put on medium heat. Dilute the yolk and starch in the remaining milk. Pour this mass into the heated cream, bring to thickening, stirring constantly. Remove the thickened mass from heat, add chocolate

Melt it, then melt the butter, too. Cool a little and beat with a mixer.

The classic version, light, with custard. But you already know that I am a restless adventurer and experimenter... And then one day I thought: what if I made... a chocolate Napoleon? And with Tauride chocolate cream!
And this is how it turned out!

Ingredients:
Dough:
- 4.5 cups flour;
- 500 g margarine;
- 2 eggs;
- 2-3 tablespoons of cocoa;
- 1 teaspoon of soda;
- 1 tablespoon of vinegar.

Cream:
- 0.5 l of milk;
- 125 g butter;
- 2 heaped tablespoons of flour;
- 0.5 glass of sugar;
- a pinch of vanilla sugar;
- 2 tablespoons of toffee (boiled condensed milk) or a little more regular condensed milk;
- 1-2 tablespoons of cocoa powder - preferably not plain, but the best, chocolate! If there is one in your area, I haven’t seen it yet. 🙂

Napoleon chocolate recipe:

We prepare the dough for chocolate Napoleon in exactly the same way as for a simple one, with the only difference being that cocoa is added to the dough.

Pour flour onto the table (or onto confectionery parchment) and add cocoa powder to the flour.

We also put softened margarine there.

Use a knife to chop it into crumbs and put it back into a pile again. Now we will arrange a home volcano! At the top of the slide we make a depression, pour soda into it and extinguish it.

After mixing, again make a mound with a depression and drive the eggs into it.

Knead the dough well with your hands until smooth and divide into 4 parts.

Place the dough in the refrigerator for 1 hour. Then, one by one, we roll out the cakes on a table sprinkled with flour: having rolled one thinner, crush it on top with flour and roll it onto a rolling pin, transfer it to a greased baking sheet and unroll it there. To prevent the cake from bubbling, you need to poke it with a fork.

Bake in an oven preheated to 200-220C for about 15 minutes, while baking, roll out the next one. There are 4 cakes in total.

We move the cakes from the baking sheet to a tray, let them cool, and in the meantime we will cook Tauride custard - the recipe can be found at the link.

We cut the cakes into shape, depending on what kind of Napoleon you want, round or rectangular, and coat with cream.

Sprinkle the cake with crumbs from the cake layers. Let it soak for an hour or two, and then you can try!

But, to be honest, I still like the classic Napoleon better. But chocolate is not for everyone. What do you think? 🙂

Chop the cold butter with a fork, add sour cream, cocoa powder, mix, add an egg, sifted flour, baking soda, slaked with lemon juice, and salt. Knead the dough.

Divide into 15-18 equal balls (I used 18 small ones). Place in the refrigerator for 40-60 minutes.

In the meantime, prepare the cream. Separate the eggs from the yolks and whites (we won't need whites in this recipe). Combine the yolks with water and whisk until smooth. Add condensed milk, stir and put on the stove. Cook the cream over medium heat, CONSTANTLY stirring with a whisk until thickened. This type of cream usually takes longer to cook than custard. As soon as the first bubbles appear, remove from heat.

Add dark chocolate, stir with a whisk until it is all melted. Beat the cream well with a mixer until smooth. It turns out smooth, but at the same time airy, with lots of bubbles. Place in the refrigerator until chilled.

Now let's take care of the cakes. Roll out the bun on parchment, sprinkled with flour, very thinly and prick it well with a fork. Bake each cake for about 6-7 minutes. at a temperature of 200 °C. Immediately cut into a round or rectangular shape while hot, whichever you prefer. I have a square with a side of 19x19 cm. After baking, the cakes decrease in size.

We take our chocolate cream out of the refrigerator. Whip well-chilled cream with 2 tbsp. l. sugar (possibly without) to peaks, airy and loose. Add a few tablespoons of cream to the chocolate cream and mix with a whisk. Add this cream to the rest of the cream, mix with a whisk until smooth. Add liqueur and stir again. The cream turned out delicious, delicate, and tastes like melted chocolate ice cream!

Many people wonder how to make Napoleon cake with chocolate cream. I have made this delicious cake many times, I liked it the most. chocolate cream for cake, I’m adding the recipe to my recipe box!

Ingredients:

Margarine - 200 grams;

Kefir - 1 glass (200 ml);

Egg - 1 piece;

Soda - 1 teaspoon (need to be quenched with vinegar);

Salt - a pinch;

Sugar - 50 grams;

Wheat flour - how much dough will take.

CHOCOLATE CREAM FOR CAKE

For cream:

Milk - 1 liter;

Butter - 150 grams;

Sugar - 400 grams;

Egg - 1 piece;

Cocoa - 50 grams;

Flour - 3-5 tablespoons.

NAPOLEON WITH CHOCOLATE CREAM: RECIPE

Cooking method:

Margarine must be melted and mixed with kefir.

Add a beaten egg with sugar, a pinch of salt, quench the soda with vinegar and add to the resulting mass.

For a sweet cake, you need to sift the flour, add as much as the dough will take. It should be elastic and not stick to your hands. Knead well. Divide into 12-15 small balls. Place in the refrigerator for 30-40 minutes.

Roll out each ball very thinly on a floured board. Trim evenly; this can be done by placing a dish of the desired size on top.

Bake the cakes in the oven on a floured baking sheet until golden brown at 180-190 degrees. I made 15 cakes! That's actually what I told you, how to make napoleon cake, now I’ll tell you how to do it chocolate cream for cake.

We will prepare chocolate cream from cocoa custard:

Place a liter of milk on the stove to warm up.

Add 300 grams of sugar and stir.

Beat the egg with the remaining 100 grams of sugar. When the milk becomes warm, pour in the beaten egg in a thin stream. We don’t stop mixing everything well.

When the milk becomes hot, add cocoa and stir well so that there are no lumps. The temperature of the stove during the preparation of the cream should be minimal. Add flour and stir continuously. Cook a little more until the cream thickens. Ready chocolate cream for cake Remove from heat, let cool slightly, add butter and stir well.