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Russian Napoleon Cake – Puff Pastry Cake (Page 5 ) | September 18, 2023

How to Make Quick Puff Pastry

  • In a large cup, whisk together eggs and salt, stir in cold water, 2 tablespoons vinegar & 3 tablespoons vodka
  • Add flour to the cup of your food processor. Next, add the cold, cubed butter and pulse or process until the crumbs are pea size
  • Now, 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 a 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.

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Work on the frosting

  • 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 a very uniform, lump-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 egg & flour mixture into a larger pot (about 3 quarts).
  • Temper 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 form 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.


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