Puff pastry "Log" cake (quick Napoleon)

[Lerele]

LereleThanks for the recipe! After the New Year, I have already made such a Fast Log twice (because the household members, having tried it once, demand to cook more and more).
I have a question about the dough: when baking the strips, for some reason they fold the ends and then do not fit very nicely into the log, a few particularly rebellious pieces even had to be broken. Because of what this can be - because of the oven, because of the dough, or is it just that my pens are not growing from there? I took different dough twice, but the result is the same.
This time I made two small logs

To your health !!
Oh, I'm not a dough specialist at all, but I couldn't bend.
In general, it is not important to assemble this cake, you can break it and press it harder, it will still level out when you wrap the film.

[Kasanko]

I have yeast puff, there was no other in the store. let's see what happens ...

Kasanko, I also had the idea to try to bake a log of yeast puff pastry. Have you tried it yet? Share your impressions.

it is not important to assemble this cake, you can break it and press it harder, anyway it will level out when you wrap the film

Lerele, Thanks, I think so too. I would like, of course, that everything was smooth and beautiful, like girls' ... well, what can I do ... Apparently, it's all the same in the oven: it heats unevenly.

Thanks for the recipe!
Just right for me!
Tell me pzhl. and which one should initially lay out a rectangle of dough and cream in size, then roll it into a roll, or a mustache "by eye". Roll so as not to fall apart.

Girls 🆘 !!! Tomorrow I wanted to make this cake for December 31st. My husband doesn't like almonds, which is why you would advise sprinkling the sides of the log. There are chocolate and coconut flakes available, the better?

[eva_8]

I have already prepared, I will not report in any way.
It was insanely delicious. My family said that in the future, this is the only way "Napoleon" did, and that to me, if only it was easy and quick.
eva_8, I sprinkled with crumbs from scraps of dough and fried. nuts (which were) ..

Thank you Trishka! Walnuts?

Who does not eat nuts, then you can crumble a couple of sticks and sprinkle with crumbs.
In general, you can do anything, and just crumble cookies, decorate with coconut and berries, everything will be delicious.
Thanks for your attention to the recipe !! Holiday greetings!!!

Thanks for the quick response and the interesting recipe! Upcoming holidays!

Tell me, please, if you make a cream as in the original - condensed milk with butter, will you get a very fat cream? Or it is better not to risk it and make a custard cream.
I'm afraid it won't keep its shape with the custard

The cream in this cake is the very thing. you are afraid - the cream is thinner on smear.

[allyz]

allyz, custard is also with butter, grasps in the refrigerator, does not float.
I did it with boiled condensed milk and butter, it was delicious, but it was sweet for me, about greasy, well, of course, with butter, but you can put less of it.
I will make it on NG, with custard, although I bought condensed milk just in case
I'm in Russia now, tomorrow I'll go look for dough in stores.
What do you need to know about the dough? Which one is better? I remember someone wrote something, but I did not pay attention, it was not relevant.

And I liked it so much that I would do on NG. Only I didn't understand anything about the strips ... I went to study by reference. Thank you!

[Lerele]

Lerele, there was a dough from "Caesar" they write in oil - I liked it. I took a 350 g package in a tape of 79 hazel grouses. "Caesar" in a roll is delicious.
The dough grows more if it is on a cold baking sheet, it does not grow very much on a hot one; I take any and starry and talosto.I'm more of the stellar of the two.

And what kind of dough to take - yeast-free puff?

Yes, without yeast! Everything is simple there - you have to immediately lay the film in several layers and already lay the strips on it, and then just wrap it in a film and pull it off a little like candy! I got the hang of it - I took a strip with a little cream and covered it and glued it where needed!

Why - stripes ??? Are they laid out in length or width ???

Oh, thanks, tomorrow I'll be looking.
About the dough, in our rolls, I cut according to the width of the roll, not along the length, we have a long roll, I would not fit into the oven anywhere.
Then she took the film, put the first row, filled it with cream. Then the rest was the same, and then she wrapped the film and crushed it a little so that it was even. And then, as it cools down and grabs, even with cream on top and nuts. And on a plate.

[Lerele]

I also cut across. Lerele, I rolled the dough a little more, and then laid out the layer on a baking sheet and cut the strips on the baking sheet. If you cut it to length, you will get a long and not plump log.

[| Alexandra |]

| Alexandra |, spread it out on baking paper and then cut everything on it with a knife! and baking on paper is convenient. If everything does not fit, you can repeat.

I understood how to cut. And then - just a log bar is formed from strips along the length? Anything missed everywhere?

Well, put on the film, allowing 4 -5 strips, smear them with cream, then 4 more, then 5, or as you think it is convenient to mold the log. I glued on one strip. I will grease the strip with cream and glue. My strips 2cm wide can be wider, but narrow ones are more convenient to lay. The strips can be placed on the edge in places. And you need to press a little, just a little. I do not know clearly wrote? tried.

It is not necessary to smear each strip on all sides, it is enough on one side. It will be seen during the assembly.

[Loksa]

Loksa, Oksanochka, thank you for explaining with me. I also tried to understand, very ... The day after tomorrow we'll see how I pass the test ...

not very clearly visible, but you can imagine. The cake is delicious - you will like it!

Oh, I have the same napkins ...

🔗

Here you can see how to do, how to collect.

I have already done let it soak longer until NG. Still I decided with custard, and not condensed milk with butter. The cream really turned out sooo much, but I soaked it heartily, decided that you won’t spoil the porridge with butter. It seems to keep the form while it lies in the refrigerator.

Then someone wrote that it is better to cut the dough with a round pizza knife - I confirm that it is more convenient for them. The dough was fresh. December 31, let's see what happened

My custard turned out to be very liquid (but very tasty), I was afraid to heat it further ... So I just folded the cubes into the mold, filled it with cream and threw it out on the balcony ... Then they just took out the stripes and cracked ... Very tasty. Today I'll try again, now with creme brulee ...

[Lerele]

Lerele, thank you, the first link opened, the second not, but I understood from the first that I thought everything correctly.

These are the pieces I got !!!! The dough was taking something there with taste and Yulia Vysotskaya recommends, she didn't find any more, it turned out well.

This is how it turned out, a huge one, I made from 900 grams of dough, it was not long, the blocks turned out to be small, docked.
Happy New Year everyone!!!

[Lerele]

Lerele, Cool log turned out !!

[Loksa]

Loksa, thanks, it just worked out great. And I have no doubt that I have already done what is delicious more than once.

Girls, I forgot - how many ovens, I set 200 + convection, which they do not blush.

Everything is fine, thank you, all happy coming, health and happiness !!!

Girls, yesterday I made this cake for the first time, custard cream strictly according to the recipe. Tell me, what is the thickness of your cream when you smear it on sticks? When I cooked the cream, there were no clots like in the recipe, I was constantly interfering, is there something wrong? it just thickened evenly and that's all ... I think it was thin, I put it out in the cold, I don’t understand, so I’ll not say it straight, I’ll go with him tomorrow, I’m afraid to disgrace myself ... Girls, how are you? What's wrong? Or can you do something else faster? how do you cut it later? Not soft?

Here I am too - did not dare to make a custard, because I did not have time to be friends with him, yesterday I mixed boiled condensed milk with plums. oil, it is worth soaking, because on New Year's Eve we did not get sweet yesterday, as usual ...

I usually made custard according to a different recipe, less milk, but for the log I made according to the recipe. I also came out liquid, as a rule, I have much thicker custard, plus it did not twist it very tightly, I did not keep the shape very much, almost the whole family ate it. But this option was just for tea, as the main one I have another cake. I still have a decent amount of cream left, maybe I'll try to make a log again quickly.

I made the girls with crème brulee - very quick and wildly delicious. I say right away that this is not the crème brulee that hangs everywhere on the Internet - I had it attached to a manual whisk. Beat 3 eggs with 0.5 cups of sugar over low heat until doubled, then drive in 300 grams of butter - FSE !!! Very delicate and delicious ...

[vatruska]

vatruska, Svetlana, and drive butter into hot or cooled cream?

Oksana, if the mixer is good, then the foam will not even have time to warm up properly, but according to the recipe, after reaching the volume, remove it from the heat and continue beating to the desired temperature. But I had a little warm one - so it's ok!
According to our experience, this volume of cream is for a standard package of dough, i.e. 0.5 kg, so count ...

I don’t use custard, I have condensed milk with butter. A simple option to prepare, I smear with a thin layer.

The cream turns out like sour cream of medium density, but not liquid, and not thick. But here it is necessary, it is better to impregnate them. When wrapped in foil, the cake seems to be walking, soft, but keeps its shape well in the refrigerator after cooling.
The only thing, my dad didn't think it was sweet, but it was just right for me.

I made it. And then the dough has long been lying in the refrigerator. Baked in Jardeko. It bakes well, only on paper, otherwise the bottom quickly fries. Cream made custard sour cream. I am generally a layman by Napoleons, and my husband said that it was not him. Yes, I don't care if the trouble is the beginning. Yes, and tasty all the same.

I also added sugar to the cream, my son helped me to cook it, tasted it, said it hard. I uncorked it today, even tried it a little, picked it out, it didn’t seem to float, it became harder, but I won’t be able to cut it? Girls, how do you cut easy?

I baked this cake for Christmas! I really liked it for the simplicity of its preparation. For this cake, I decided to make a cream from boiled condensed milk and butter. The cream turned out to be very thick, absolutely did not spread. I didn't even have to tighten the film, although I prepared the film. I didn't roll out the dough - that's why the logs weren't too long. In general, everyone was happy with the torus!

[Lerele]

Girls, what do you think will go with apple-lemon custard from Natapit. I brewed some cream, but there are not enough eggs for a biscuit, so I am sophisticated?
P.S. I answer myself - the apple-lemon cream from Natapit fits perfectly.
And thank you very much for the recipe,Lerele... The go-to for this recipe. I can't say that it is fast, because puff pastry takes a long time to bake, but it is a win-win.

[Lerele]

Lerele, thanks for such a hassle-free recipe. I bought puff pastry, now I will often bake puffs and cakes. I liked the process of making the "log" very much. She wrapped the "candy" in a film, infused in the refrigerator. Tomorrow evening after work we will taste))))

[Anyuta]

Anyuta,

The cream turned out to be very thick, absolutely did not spread

cream condensed with butter? judging by the color, yes, and the condensed milk is cooked conscientiously, 3-3.5 hours) and I cook like that, you can add a little more butter or even heavy cream for better soaking