Dumb Cake Q

What is a Napoleon cake?

I am trying to choose a shower cake and this is one of the choices. When I Google it I come up with a million different things and pictures.

Flavor? Texture?

it really depends on how it's made!

ideally, it has a very flaky texture... with lots of whipped cream between the many layers....

this is the only pic i have.... haha, tilt your head to the left!

we had napolean cake at my bridal shower.... personally, i'm not a fan -- but we got SOOOO many compliments!

Can you get a sample of the cake?

I was under the impression that napoleon cakes are flakier with lots of whipped cream.

It's very short and tastes like a stubborn French dictator.

I'm just kidding- I have NO clue.

Sorry but I couldn't resist a Napoleon referenced quip

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Posted by MrsDaniRella

It's very short and tastes like a stubborn French dictator.

I'm just kidding- I have NO clue.

Sorry but I couldn't resist a Napoleon referenced quip

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Dani you are the best

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Posted by hayleyandsteve

this is the only pic i have.... haha, tilt your head to the left!

we had napolean cake at my bridal shower.... personally, i'm not a fan -- but we got SOOOO many compliments!

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Thank you

That looks really good actually. Especially with those strawberries.

Thanks for you help ladies

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Posted by Nina

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Posted by MrsDaniRella

It's very short and tastes like a stubborn French dictator.

I'm just kidding- I have NO clue.

Sorry but I couldn't resist a Napoleon referenced quip

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Dani you are the best

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Did you ever see Bill & Ted's Excellent Adventure where they take him to the Bowling Alley and then to the Waterpark which is of course named 'Waterloo' LOL I love it!!! And he gets kicked out of the BA b/c he couldn't pay lol and he ate the entire plate of ice cream... God, that movie was GREAT!

'Socrates?? Yeah Bill, but look it up under SO-CRATES dude!!'

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Posted by BklynItaliana

Napolian is one of my favorite cakes.. we used it for my shower w/ fresh whipped cream and fresh strawberries.. if done right it tastes awsome.. it's like filo dough flaky w/ whipped cream and strawberries in between.. any italian pastry shop should sell them... but it normally has more of a custard cream cream in it when you get it from the bakery..

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Ok..now I feel dumb..lol

When you go into the bakery and you get those little napoleon pastries....with the flaky layers.....I totally always get those.

How in the heck could I just not figure out that it was on a larger scale...lolol

Thanks Ang

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Posted by MrsDaniRella

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Posted by Nina

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Posted by MrsDaniRella

It's very short and tastes like a stubborn French dictator.

I'm just kidding- I have NO clue.

Sorry but I couldn't resist a Napoleon referenced quip

---

Dani you are the best

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Did you ever see Bill & Ted's Excellent Adventure where they take him to the Bowling Alley and then to the Waterpark which is of course named 'Waterloo' LOL I love it!!! And he gets kicked out of the BA b/c he couldn't pay lol and he ate the entire plate of ice cream... God, that movie was GREAT!

'Socrates?? Yeah Bill, but look it up under SO-CRATES dude!!'

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Pffftttttt....Peter just got out of the shower and I'm telling him this...we are lol ing...lolol

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Posted by Nina


Pffftttttt....Peter just got out of the shower and I'm telling him this...we are lol ing...lolol

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ooooh, really??

tell us what you see nina... tell us what you see!

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Posted by MrsDaniRella

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Posted by Nina


Pffftttttt....Peter just got out of the shower and I'm telling him this...we are lol ing...lolol

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ooooh, really??

tell us what you see nina... tell us what you see!

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Short, hairy, Italian man.

don't you have one of those

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Posted by Nina

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Posted by MrsDaniRella

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Posted by Nina


Pffftttttt....Peter just got out of the shower and I'm telling him this...we are lol ing...lolol

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ooooh, really??

tell us what you see nina... tell us what you see!

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Short, hairy, Italian man.

don't you have one of those

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LOL Yep... but I'm sure Pete can get the towel around his waist once lol Vinny is so broad that he tries to tie it and the two ends can't touch! LOL so instead of just giving up he sits there and holds it in place as much as he can-- I'm like Vin, just put boxers on and call it a day-- you can't close the towel and be cool like the guy from the Gillette commercial

Meanwhile the towel eats Peter up as he is currently singing that no 'hey hey, you, you, I don't like your girlfriend' avril lavigne song while shaving.

LOL......all this from napoleon cake

Its not whipped cream or custard- It's marscapone.. We had this kinda cake for my shower on sat! I didnt get a piece but everyone RAVED about it, even the girls who normally dont like the napoleon pastries

Im SHOCKED you dont know what it is nina!

I found this picture....

maybe it is like the Napoleon desert...(I think they come in rectangle shaped and have a layer of cream on top)

Dessert Napoleon Style


A traditional Napoleon is a French dessert made from layers of puff pastry spread with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. It seems that any dessert labeled “French” carries a feeling of aristocracy. Historians say that the Napoleon was created by a Danish royal chef in honor of a state visit by the French emperor. Also that Emperor Bonaparte’s defeat at Waterloo was the result of an overindulgence of his now famous namesake pastry.

The Best Part
After eating a Napoleon it’s hard to decide what part is best, the puff pastry or the pastry cream. The first bite may result in mini flakes of the pastry cascading down your chin, or the telltale spot of the rich vanilla cream lingering in the corner of your mouth. Either way it’s something to be savored.

Puff Pastry 101
Making puff pastry from scratch is no amateur feat. It is a labor and time intensive endeavor. Perfectly chilled ingredients, repeated rolling to the correct thickness, and precision folding are the keys to faultless puff pastry. Not to mention working in a kitchen that is not humid. The meticulous rolling and folding, along with the moisture in the butter, creates steam which causes the dough to puff and separate into the flaky layers that the pastry is known for. Some chef’s recommend anywhere from thirty minutes to two hours chilling time between rolling and folding. Consider that the roll, fold and chill process is done four times, you need to block off two to eight hours to make puff pastry. Or, take a trip to the frozen food section of the grocery store and buy it.

Pre-Made Puff Pastry Tips
Ready made puff pastry is available in sheets or shells. To thaw it at room temperature takes about thirty minutes, in the refrigerator about four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough handle as little as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges should be crisp to keep the layers separate so that they puff during baking. Always bake puff pastry in a conventional oven and keep in mind that darker baking sheets cook faster.

Other Filling Options
Vanilla pastry cream is the standard filling for a Napoleon, but don’t be afraid to experiment. A fruit flavored or chocolate mousse or will serve as an adequate substitution as will instant pudding. My attempt at making Napoleons didn’t come off as I planned. Amid a busy day with too many interruptions,I did manage to save the pastry and make a Napoleon bowl dessert. It doesn’t have a name,and I’m open to suggestions.
Enjoy!


1 pkg frozen puff pastry
2 pkgs white chocolate instant pudding
4 TBS hot fudge sundae topping
Prepare instant pudding according to package directions. While pudding is chilling follow directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.

Assembly - Place a layer of pastry in bottom of large serving bowl. Gently spread with a layer of pudding, then another layer of pastry. Repeat the layering process until ingredients are used up. Heat the hot fudge sundae sauce in microwave oven until pouring consistency, then drizzled over top of dessert. Keep refrigerated until serving time.

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Posted by hayleyandsteve

it really depends on how it's made!

ideally, it has a very flaky texture... with lots of whipped cream between the many layers....

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thats a perfect description!