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Napoleon with chocolate cream
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The Napoleon cake is a classic of French confectionery artistry that has captured the hearts of food lovers around the world. With a light touch of luxurious cream and delicate multi-layered sponge, this cake is the gold standard in the world of confectionery art. Imagine yourself immersed in a world of fluffy chocolate layers and fragrant cream that melts in your mouth — this is exactly what Napoleon cake with chocolate cream will give you.
Renowned for its sophistication and complexity, this dessert is perfect for festive occasions and those special moments when you want something extraordinary.
Variations
The traditional Napoleon can be modernised by adding chocolate cream, which gives it a unique flavour. In addition, you can add fruits such as raspberries or strawberries for extra flavour.
Secrets of tenderness and taste
The key to the tenderness of Napoleon is the long time it takes for the cream to soak in. Leaving the cake in the refrigerator overnight will allow the layers to soak well, making them incredibly tender.
Tips on ingredients
Choose high-quality chocolate for the cream, as it is the basis of the flavour palette. High-quality butter also plays a crucial role in achieving the perfect cream texture.
Ingredients for the recipe
Ingredients
Rud Frozen Leaf Dough 500g
500 g
Prostonashe Pasteurized Milk 1% 870g
500 ml
Svizhak Chicken Eggs С0 10pcs
egg yolks — 4
Khutorok Premium Wheat Flour 1kg
40 g
Mria Classic Cocoa Powder 100g
2 tbsp
Auchan Black Chocolate 90% 100g
100 g
Bilo Sweet Cream Butter 82% 180g
100 g
Pripravka Vanilla Sugar 10g
1 tsp
Pripravka Himalayan Pink Salt 200g
pinch
Preparation steps
01
Prepare the dough. Defrost the puff pastry, divide it into 6–8 equal parts. Roll out each layer into a thin shape (approximately 2–3 mm). Place on a baking tray lined with parchment paper and prick with a fork to prevent puffing. Bake at 200°C for about 10–12 minutes until golden brown. Allow to cool.
02
Preparation of chocolate cream. Mix egg yolks, sugar and vanilla sugar in a saucepan. Add flour, cocoa and a little milk, stir until smooth. Gradually pour in the rest of the milk, stirring with a whisk, and place over medium heat. Cook until thickened (5–7 minutes), stirring constantly. Remove from heat, add chocolate chips and butter. Stir until smooth. Cool the cream to room temperature.
03
Assembling the cake. Place the first cake layer on a serving plate, spread a layer of cream (about 2–3 tablespoons), then cover with the next cake layer. Repeat until all the layers are used up. Spread cream on the top and sides. Sprinkle with crumbs from the dough scraps or grated chocolate.
04
Cooling Place the cake in the refrigerator for at least 6 hours (preferably overnight) so that the layers are well saturated with cream and become tender.
05
Tips. For an even richer flavour, add 1 teaspoon of espresso coffee or a spoonful of liqueur (e.g. Baileys) to the cream. If you want to make a lighter version, replace half of the butter with 33% cream. Store the cake in the refrigerator for no more than 3-4 days — it tastes best when freshly made.
Where to order ingredients
Select the required ingredients in one of the stores
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