Puff cake "combined" with butter cream

Category: Confectionery

Ingredients
Puff pastry	450-500 gr.
Cream (option 1)
milk	200 ml.
potato starch	1 tbsp. l.
vanillin	taste
butter from 72.5% fat	200 gr.
sugar	100 g
Cream (option 2)
eggs	3 pcs.
butter	200 gr.
milk	250 gr.
wheat flour	2 tsp
sugar	100 g
boiled condensed milk	300 ml.

Cooking method

Puff pastry can be made according to your favorite recipe or bought at the store. I buy because there is no time.
If the dough is from the store, then defrost it according to the recommendations on the package, then roll it out and cut into small squares or strips with sides of 2-3 cm. Cut the homemade dough right away. The dough prepared in this way is baked in the oven until golden brown at a temperature of about 200-220C. Cool the finished squares-stripes, set them aside for decoration.
Cream (option 1) we cook according to this recipe
Custard butter cream without eggs
(V-tina)
Then everything is even simpler: we line a suitable shape with cling film, grease it a little with cream, lay out the dough in layers, smearing it with cream each time until the dough runs out. A couple of tablespoons of cream are best left to flatten the cake. We close our future cake with a film on top, tamp it a little, let it stand for an hour on the table and send it to the refrigerator overnight.
Or you can cook cream according to the second option:
Put eggs, boiled condensed milk, sugar, flour into a blender bowl. Pour in milk.
Beat until smooth. Pour into a saucepan and bring until thickened over medium heat with constant stirring. The cream should look like thick semolina. Put butter in hot cream and beat with a blender again.
The baked shortbread pieces need to be crushed a little, so that about a quarter of the volume crumbles into pieces and add to the hot cream, mix well.
Cover the form with cling film. Lay out the cake mass, tamping it slightly so that there are no air pockets. Cool to room temperature and then refrigerate overnight.
Mash the set aside squares into crumbs. Remove the cake from the mold and release it from the film, trim, if necessary, with cream and sprinkle the cake with crumbs. Everything can be served to the table!
Bon Appetit!

The dish is designed for

about 1 kg

Time for preparing:

30 minutes + standing time

Note

Very simple and delicious. With the first version of the cream, the cake is crispy and tender, I like these more (it is in the photo), the second is more moist and sweet, but also very tasty (unfortunately, the photo was accidentally cleaned). It's up to you.

Tancha

Bookmark it straight away! Everything is mine that is simpler and tastier. Thank you teen!

Trishka

A kind of lazy Napoleon, thanks to Tinochka for a simple and tasty recipe!

I used to cook a similar one, I only baked the cakes with rectangles, and the cream is just any fruit yogurt + var. condensed milk.
Sorry to fit in with my additions .. inspired

V-tina

Tancha, the most important thing is that it's delicious

Ksyushik, for the idea of yogurt + condensed milk, thank you very much, my boys are my lovers of puff pastry, I will definitely try to make a cake with such cream

I am beautifull

And roll out the dough or cut it right after defrosting? And in general, is it necessary to roll out purchased puff pastry? And how thin? While the yeast is defrosting in the refrigerator, it swells up a lot, do you need to roll it out or stretch it with your hands and then sculpt the pies? How many years have I been making pies from puff pastry, I wonder if everything is correct. Thank you.

V-tina

Olya)), in general, it is simply cut and formed into products, but for the cake I first roll it out, rolling the rolling pin in one direction. I never baked pies, I will not tell you

Trishka

Quote: V-tina