Puff pastry Napoleon with cream and berries

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make Napoleon puff pastry with cream and berries? First you need to make a base of puff pastry. Remove the dough from the freezer in advance to defrost. You can make your own homemade dough. You will find the recipes after the last step. Turn on the oven to 200 degrees in advance.

2. STEP 2

   

   Cut each sheet of dough in half into equal rectangles.

3. STEP 3

   

   Place the dough on a baking sheet between sheets of parchment. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. Place some weight on top so that the dough does not rise too much during baking. I place the baking sheets one on top of the other, and they serve as a load.

4. STEP 4

   

   Bake the cakes in an oven preheated to 200°C for about 20 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Remove the finished cakes from the oven and cool.

5. STEP 5

   

   Cut each cake into 2 parts to make squares. My dough rose slightly and flaked, so I also cut the squares lengthwise into two thinner halves.

6. STEP 6

   

   Crumble one square into a separate bowl.

7. STEP 7

   

   Prepare the necessary ingredients for the cream. To prepare the cream we will need: 250 ml of milk

8. STEP 8

   

   Pour sugar, vanilla sugar and starch into a saucepan. Beat in the eggs.

9. STEP 9

   

   Grind everything thoroughly until the sugar is completely dissolved.

10. STEP 10

    

    Pour in the milk and stir everything until smooth.

11. STEP 11

    

    Place the saucepan over medium heat and, stirring constantly, bring to a boil.

12. STEP 12

    

    As soon as the cream boils, reduce the heat and cook, stirring, until thickened. The cream should be as thick as possible.

13. STEP 13

    

    Remove the finished cream from the heat, cover with cling film “in contact” and cool.

14. STEP 14

    

    Prepare the berries for the filling. It is better to take seedless grapes, for example, the quiche-mish variety.

15. STEP 15

    

    Wash and dry the berries. Remove the grapes from the branches and cut them in half.

16. STEP 16

    

    Coat a square of dough with cream and distribute the berries on top. Repeat layers 1-2 more times.

17. STEP 17

    

    Grease the last cake with cream and sprinkle with puff pastry crumbs.

18. STEP 18

    

    Decorate the cakes with grapes, blueberries and mint and serve. Bon appetit!

Comments on the recipe

Olga

27.09.2023

4.7

I was unable to transfer the rectangles onto the baking sheet; they lost their shape due to their softness, since I used homemade puff pastry made in advance. And I decided to roll out the dough onto the entire baking sheet and then cut it. I didn’t use a weight, I have one round baking sheet, the other a square one, and I never found anything suitable to use as a weight, but I found a solution here, the dough certainly rose in places, I just pressed it against the table with a towel, and it became smooth. Then I cut out round cakes using a vase. While the cakes were cooling, I made the custard and brought it to a thick consistency, as the author advises in the recipe. I coated it well and decorated with orange, since there were no berries and crumbs from the shortcakes. Indeed, Napoleon layer cake with cream and berries is no worse than a whole cake, and even better in that it can be beautifully served to every guest, or every family member, without cutting or damaging the decoration. My mini “Napoleon” turned out very tasty, perfectly soaked, moderately sweet. Thanks for the recipe.

Snowflake

27.09.2023

4.5

How beautiful your cakes are, and I love chocolate Napoleon, keep the recipe