The King of Napoleons
Try this The King of Napoleons recipe, or contribute your own.
Try this The King of Napoleons recipe, or contribute your own.
- 2 eggs
- pinch of salt
- 1 tbsp vanilla extract
- 6 cups milk
- 400 g. butter cold
- 150 ml water cold
- 6 cups sifted all purpose flour (650 g) or 4 1/2 cups un-
- 3 tbsp vodka/cognac
- 1 tbsp vinegar (9%)
- egg yolk custard
- 7 egg yolks
- 1 1/2 - 2 1/4 cup sugar
- 1 cup all purpose flour (sifted)
- 150-200 g butter (i added 400)
- Carbohydrate 10.336187507282 g
- Cholesterol 202.782500015216 mg
- Fat 10.0682700049472 g
- Fiber 0 g
- Protein 9.16980750490157 g
- Saturated Fat 4.94569375283816 g
- Serving Size 1 1 -10 people (227g)
- Sodium 130.817000061153 mg
- Sugar 10.336187507282 g
- Trans Fat 0.850489500576326 g
- Calories 172 calories
Step-by-step
- Whisk together eggs and salt, stir in cold water, 1 tablespoon vinegar & 3 tablespoons vodka.
- Add flour to the cup of your food processor. Add cold, cubed butter and pulse or process until the crumbs are pea size.
- Add the egg mixture into the flour mixture and continue processing until the dough starts sticking to itself a bit, but is not formed yet.
- Pour the content of the food processor bowl onto work surface and start gathering and sticking the dough together with your hands, trying to work it as little as possible. Form a ball and knead it for a couple of seconds until a dough forms. Do not work with it too much, not to melt the butter with the warmth of your hands.
- Shape the dough into a log and then cut it into 4 equal pieces. Roll each piece into a ball, cover with plastic wrap and refrigerate for 1-2 hours.
- Combine egg yolks & sugar in a bowl and whisk them together, adding 50 milliliters of milk to make it easier.
- Add the flour and whisk again, forming very uniform, clump free batter. Add another 50 milliliters of milk to make it easier.
- Heat the remaining milk in a pot until boiling, all the while stirring to keep the bottom from scorching.
- Transfer the the egg & flour mixture into a larger pot (about 3 quarts).
- Tamper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing.
- Pour the mixture back into the pot and bring it to boil over medium heat, continuously (!!) stirring and keeping the bottom of the pot from scorching. Once boiling, cook for 2-3 minutes.
- Add vanilla extract & stir. Add butter, allow to melt and stir to for a smooth custard.
- If your custard had clumps, run it through a fine sieve or pulse it with an immersion blender (handheld) until smooth.
- Allow the custard to cool by pouring it into a jelly roll baking sheet and covering it with plastic wrap (plastic wrap should touch the custard, to keep the skin from forming). Do not refrigerate, just bring to room temperature.
- Preheat oven to 400F. Set the rack in the middle.
- On a back of a jelly roll or a 12 inch baking sheet, roll out ½ of 1 dough ball, until about 12.5 inches in size, by dusting the surface with flour as needed.
- Prick with a fork all over, to prevent uneven rising. Bake for 5-7 minutes, until lightly golden. Repeat with the rest of the dough, to achieve 8 layers.
- As soon as the cake layer is baked and out of the oven, place a 11 inch plate or lid on top of each cake layer and cut around, collecting the scraps into a separate bowl and being careful to keep the cake layers from cracking.
- Crumble the cake scraps. Set aside.
- Place a dab of frosting on a serving platter. Place first cake layer and press to adhere.
- Surround the cake layer by a cake ring & secure with a ribbon or a cake strip. The rest of the cake will be built inside the ring.
- Place about 6 large spoons of frosting and smooth it around. Repeat with the rest of the frosting and cake. (This can be done as you bake the cake. The cake layers can be just slightly cooled when you start assembling the cake. Warm cake layers will speed up absorption).
- Sprinkle couple tablespoons of shredded scraps on top of the cake.
- Run a knife between the cake and the ring. Remove the ring. Take some crumbled scraps into the palm of your hand and press them against the sides of the cake, all around.
- Sprinkle the rest of the cake crumbs on top of the cake. The cake scraps are not only for decoration, but also to keep a skin from forming on the custard. Serve chilled.
The King of Napoleons: A Culinary Masterpiece
As a busy professional woman, juggling a demanding career and a social life, finding time for elaborate baking projects often feels impossible. But sometimes, the craving for something truly special hits, and that’s when a recipe like the King of Napoleons becomes not just a delicious treat, but a rewarding challenge. This isn't your average Napoleon; this is an elevated experience, a testament to patience and skill, resulting in a dessert that's as stunning as it is delicious.
The initial steps may seem daunting – the precise measurements, the careful layering of dough, the meticulous creation of the custard – but each step is a journey in itself. The process is meditative; the rhythmic whisking, the gentle folding, the careful layering, all contribute to a calming, almost therapeutic experience. It's a chance to disconnect from the whirlwind of daily life and focus on the beauty of creating something exquisite with your own hands. The aroma alone – the sweet vanilla, the subtle hint of butter, the comforting warmth of the baking pastry – is enough to transform the kitchen into a haven of peace and delicious anticipation.
The beauty of this recipe lies not just in its complexity, but in its versatility. The delicate pastry layers are perfectly complemented by the creamy, rich custard, creating a delightful textural contrast. Each bite is an explosion of flavor and texture, a symphony of sweetness and richness. And let's not forget the visual appeal. The towering layers, the delicate crumbs, the perfectly smooth finish – it's a dessert that's as pleasing to the eye as it is to the palate. This King of Napoleons is more than just a cake; it's a statement.
More than just a dessert:
This recipe isn't just about baking; it's about taking time for yourself, indulging in a process that's as rewarding as the final product. It's about embracing the challenge, celebrating the small victories along the way, and savoring the exquisite result. It’s about the joy of creating something truly special, something that will impress your guests and, more importantly, bring a smile to your own face.
Beyond the recipe:
The experience of making this cake transcends the simple act of following instructions. It’s about the quiet moments of focus, the satisfaction of mastering a challenging technique, and the pride of presenting a beautiful, delicious creation. It’s a moment to disconnect from the demands of daily life and connect with the creative energy within. The final result is not just a cake; it's a masterpiece born from dedication and passion, a testament to your ability to create something extraordinary, even amidst the chaos of everyday life. So, embrace the challenge, embrace the process, and enjoy the reward of creating your own King of Napoleons.
Ingredients:
The recipe calls for a blend of classic ingredients, each chosen for its role in creating the perfect balance of flavors and textures. The high-quality butter, for example, is crucial for creating the flaky, melt-in-your-mouth pastry. The fresh eggs contribute to the richness of the custard, while the vanilla extract adds a touch of elegance and sophistication. Every ingredient plays its part in the symphony of flavors that make this cake so unforgettable.
The journey:
The steps are numerous, but each one is integral to the final masterpiece. From the careful preparation of the dough to the delicate layering of the pastry and custard, every detail matters. It's a journey that requires patience, precision, and a deep appreciation for the art of baking. But the reward? A cake so exquisite, so impressive, that it will leave your guests speechless.
A symbol of achievement:
This King of Napoleons isn't just a dessert; it's a symbol of achievement. It’s a testament to your patience, your skill, and your dedication to creating something extraordinary. It’s a symbol of your ability to overcome challenges, to master a complex process, and to create something truly beautiful. And in the end, that’s perhaps the sweetest reward of all.
So gather your ingredients, clear your schedule, and prepare for a culinary adventure. The King of Napoleons awaits, ready to be created and savored.
