Napoleon Tort Recipes

NAPOLEON TORTE

Steps:

• Dough: Cut butter into flour then blend in the sour cream and water.
• Form 8-12 balls, then flatten into discs, wrap in plastic wrap and refrigerate overnight.
• The next day, remove the dough from the refrigerator and let sit 15 minutes or until dough is pliable enough to be rolled out.
• Roll each disc into a paper-thin circle on a lightly-floured surface, then prick all over with a fork and bake at 375F for 7-10 minutes or until golden brown.
• A pizza pan or a stone makes a good surface for cooking your layers.
• Each layer must be cooked individually.
• If your dough gets too soft while you are rolling and baking, put it back in the refrigerator until it is hard enough again.
• Filling#1: Mix sugar, flour and salt in top of double boiler.
• Gradually add hot milk, stirring constantly.
• Keep on heat, stirring until mixture thickens.
• Spoon a small amount of milk mixture gradually (~1/4c) into your egg yolks, mix thoroughly.
• This will prevent your eggs from cooking by gradually raising their temperature.
• After you have spooned the milk mixture into the eggs, pour the eggs into the milk mixture.
• Cook for 2 minutes.
• Cool, then add vanilla and extras if desired.
• Filling#2: Add both cans of milk to top of double boiler and cook, stirring frequently, until thickened (~30min).
• Add egg yolks slowly in a thin stream, stirring constantly.
• Add vanilla.
• Cook and stir for 10 minutes.
• Chill in refrigerator.
• Beat butter until fluffy, then slowly beat in chilled milk mixture.
• Add extras if desired.
• Assembly: Place one layer of pastry on a platter and spread with filling.
• Continue stacking, alternating fillings, until 1 layer of pastry remains.
• Frost top and sides of torte with your remaining filling.
• Crumble the last pastry layer and sprinkle over torte.
• Refrigerate for several hours.

RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT)

Steps:

• Gather the ingredients.
• In a large bowl, beat together the butter and sugar together until creamy.
• Fold in the sour cream, stiffly beaten egg whites, vodka, and salt.
• Gently fold in the flour, a spoonful at a time, until the dough is soft and pliable. You might not need all of it.
• Wrap in plastic and chill for 1 to 2 hours to make it easier to roll out.
• When ready to bake, preheat the oven to 375 F and butter a baking sheet and dust with flour.
• Divide the pastry dough into 10 pieces. Roll out each portion of dough, one at a time, directly on the prepared baking sheet into a very thin 8-inch circle.
• Bake each circle of pastry until golden brown, about 6 to 10 minutes. If dough bubbles as it cooks, pierce with a fork.
• As each layer is cooked, remove from the sheet pan and set aside to cool on a wire rack. Repeat until all dough pieces have been baked.
• Gather the ingredients.
• Pour the milk into a large saucepan and heat, but do not boil.
• In a large bowl, beat together the egg yolks, egg white, and sugar until creamy.
• Add 6 tablespoons flour and mix well.
• Pour this mixture into the warm (but not scalding hot) saucepan of milk, stirring initially with a whisk until smooth and then with a wooden spoon, constantly over low heat until thick and creamy.
• Add the butter and vanilla and stir until smooth.
• Remove from the heat and set aside to cool. Stir frequently as the mixture cools.
• Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling.
• Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 9th pastry layer.
• Crumble the 10th and final pastry and layer over the top of the torte. Refrigerate for 5 to 6 hours.
• When ready to serve, run a butter knife around the edges of the cake, remove the springform ring, and, using a cake lifter or two spatulas, carefully transfer to a serving platter.
• Use an electric knife to get nice, clean cuts and serve.
• Enjoy!

NAPOLEON TORTE

Steps:

• To make pastry, cut butter into flour until crumbly and blend in sour cream.
• Form dough into 10 balls.
• Cover each with wax paper and refrigerate overnight.
• Allow dough to stand at room temperature for 15 minutes, then roll each ball into a wafer thin circle on a lightly floured board.
• Prick all over and bake at 350 degrees F.
• for 7 to 10 minutes.
• Cool.
• To make filling# 1--Mix together sugar, flour and salt in top of double boiler.
• Gradually add hot milk, stirring constantly.
• Cook and stir until mixture thickens.
• Pour a small amount over egg yolks, mix thoroughly and pour back into hot mixture.
• Cook for 2 minutes.
• Cool, then add vanilla.
• To make filling# 2--Pour milk into top of double boiler and cook, stirring frequently, until thickened- about 30 minutes.
• Add egg yolks slowly in a thin stream, stirring constantly.
• Add vanilla.
• Cook and stir for 10 minutes.
• CHILL.
• Beat butter until fluffy, then slowly beat in chilled milk mixture.
• TO ASSEMBLE TORTE: Place one layer of pastry on a platter and spread with either filling.
• Continue stacking, alternating fillings, until 1 layer of pastry remains.
• Frost top and sides with remaining filling.
• Crush remaining pastry layer and cover torte with crumbs.
• Refrigerate for several hours.
• Serves 30.

NAPOLEON

Steps:

• Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
• Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
• Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
• Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
• Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
• Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.