Cake "Napoleon" according to GOST
Today we'll make the Napoleon cake I promised long ago, according to the 1975 GOST standard, with three types of cream:
"Basic butter cream with condensed milk"
"Basic butter cream with milk and eggs (Charlotte cream)
"Basic butter cream with eggs" (Glace cream)
The video is long because I tried to explain all the details, address any mistakes, and, most importantly, ensure that after watching this video tutorial, you'll succeed.
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*You can also find other variations of this cake on my website*:
Mom's Napoleon cake with sugar-free custard and condensed milk: https://www.niksya.ru/napoleon/
Napoleon cake with chopped shortcrust pastry: https://www.niksya.ru/wildstrawberrie...
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My Telegram: https://t.me/niksya_nt
Recipe website: https://www.niksya.ru
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*INGREDIENTS*:
Puff pastry makes 3 cakes measuring 148x210 mm
Creams make 1 cake measuring 148x210 mm
*PUFF PASTRY*:
Basic dough:
600 g flour (premium grade)
280 g water
40 g eggs (melange, i.e. beaten egg. 1 egg = 60 g, where 40 g is the white and 20 g is the yolk)
5 g salt
1 g lemon Acids
For the layering:
450 g butter
70 g butter flour
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*CREAMS*:
Basic butter cream with condensed milk:
180 g powdered sugar
5 g vanilla sugar
350 g butter
140 g condensed milk
10 g cognac
Basic butter cream with milk and eggs (Crème Charlotte):
240 g sugar
4 g vanilla powder
280 g butter
42 g eggs
160 g milk
10 g cognac
Basic butter cream with eggs (Crème Glace):
270 g sugar
100 g water
4 g vanilla powder
270 g butter
160 g eggs
10 g cognac