Walnut Napoleon Cake: Learn how to make puff pastry, chiffon and custard sauce in one dessert (super
| Pastry: | Butter (wrapped in) 90g |
| Low gluten flour 110g | High-gluten flour 15g |
| Water About 55g | sugar 3g |
| Salt 1g | Butter 20g |
| Cake slices: (11-inch baking pan or the baking pan that comes with the 32-liter oven) | Eggs 4 |
| Sugar (for beating egg yolks) 15g | Corn oil 40g |
| Water 50g | Low gluten flour 80g |
| Sugar (for beating egg whites) 40g | Walnut kernel 4 |
| Baking powder 1.5g | Custard sauce: |
| Eggs 1 | Whipping cream (contains sugar) 50g |
| Milk 20g | sugar 10g |
| flour 8g | Lemon juice 15g |
| Purple Sweet Potato Flour 5g | Honey 10g |
| Butter 30g | Whipped cream (for whipping with sugar) 70g |
Step 1
Making puff pastry: Low-gluten, high-gluten flour, sugar, salt and softened butter are placed in a large stainless steel basin and kneaded evenly.
Step 2
Add water gradually and knead into a smooth dough. Wrap in plastic wrap and place in the refrigerator to rest for 20 minutes. Be careful not to add too much at one time, the approximate water consumption is about 60g.
Step 3
Wrap slices in butter and place in plastic wrap. Try to place them evenly.
Step 4
Use a rolling pin to roll it into even thin slices and refrigerate until ready to use.
Step 5
Roll the dough into three times the size of the butter and wrap the butter inside.
Step 6
Roll the folded dough into a rectangular shape and fold it according to the method of folding a quilt. Repeat folding in this way three times. PS Since butter melts easily, you can put it in the refrigerator to rest for 20 minutes between each fold. If oil leakage occurs, continue operation as quickly as possible. There was also oil leakage when I was doing it and I didn’t have time to take pictures.
Step 7
After folding, roll out the relaxed dough into thin sheets and bake in a preheated 200°C oven for 25 minutes until the surface is crispy and brown.
Step 8
Cake slices: Separate egg yolks and add sugar to beat. Add corn oil in three additions and stir thoroughly to emulsify. ps. The egg liquid must be beaten until the color is white and the texture is viscous before it is fully emulsified.
Step 9
Add water and stir evenly with a spatula
Step 10
Sift together the flour and baking powder and add to the egg batter. ps Baking powder can be omitted, it will be healthier but the fluffiness will be affected.
Step 11
Mix thoroughly without any lumps of flour.
Step 12
Add sugar to the egg whites in three batches and beat. This is the first time to add sugar.
Step 13
When fine foam appears, add sugar again.
Step 14
When fine lines appear, add sugar three times, and finally beat until stiff, with small upright corners appearing in the picture.
Step 15
Scoop a large spoonful of the beaten egg whites into the egg yolk batter and mix evenly like stir-fry. ps Do not stir in circles to prevent defoaming.
Step 16
Pour in the remaining egg whites and stir evenly.
Step 17
Add chopped walnuts and mix gently.
Step 18
Pour the mixed batter into a baking pan covered with greaseproof paper, smooth the surface, and shake twice on a horizontal surface to remove any large air bubbles.
Step 19
Bake in a preheated oven at 180°C for 30 minutes until golden brown. Take it out and let it cool for later use.
Step 20
Cut out two cake slices of the same size according to the size of the puff pastry.
Step 21
Make custard sauce: Mix eggs, milk, light cream, and sugar thoroughly and beat.
Step 22
Add flour and mix thoroughly without lumps. PS If the texture is too grainy, you can sieve the egg batter.
Step 23
Add purple sweet potato starch to lemon juice and mix well. PSThe purple sweet potato only plays a coloring role and can be omitted.
Step 24
Heat the egg batter over low heat until thickened, cool over low heat and then add the mixed lemon juice. Mix well. ps When heating the egg batter, be careful to stir it to prevent it from sticking to the pan. I accidentally overheated it and it oversticked.
Step 25
Beat the softened butter and whipped cream together until ready for piping.
Step 26
Mix the whipped cream and prepared egg batter evenly to make custard sauce. Spread onto a cake slice.
Step 27
Place another slice of cake and spread a layer of custard sauce. Top with puff pastry. Delicious Napoleon finish. In PS, you can make multi-layer Napoleon according to your own preferences. The one in the picture is a five-layer one I made. Walnut Napoleon Cake: A dessert to learn the cooking techniques of puff pastry, chiffon and custard sauce (super detailed)
