Napoleon pastry with cream and walnuts

Name: Napoleon pastry with cream and walnuts - Aurora N.
Ingredients: store; bought puff pastry 3 eggs 2 cups sugar 250 g butter or margarine 250 g ground walnuts 1 tbsp cocoa rum essence

Dessert - Napoleon pastry with cream and walnuts by Aurora N. - Recipia

I have made these wafer sheets with cream and walnuts dozens of times, especially when I need a quick no-bake dessert. The walnuts give a good flavor and the texture is pleasing to everyone. I like that everything is made in one pot, without any hassle. I leave them in the fridge overnight if I can, but most of the time they barely get to sit for a few hours. Quick Info Total time: about 35-45 minutes, plus 3-4 hours in the fridge Preparation time: 15-20 minutes Cooking time: 15-20 minutes Servings: 12-16, depending on the size of the sheets and the cut portions Difficulty: easy Recipe type: no-bake cake, dessert for any occasion Ingredients - Store-bought wafer sheets (1 package, usually 4-5 large sheets) - 3 eggs - 2 cups sugar (standard cup, 250 ml) - 250 g butter or margarine - 250 g ground walnuts - 1 tablespoon cocoa - rum essence Preparation method 1. In a pot, put one cup of sugar to caramelize. Keep the heat low. Stir occasionally until the sugar becomes liquid and takes on a brown color. 2. Remove the pot from the heat. Add the ground walnuts and the butter cut into pieces. Stir quickly; the butter will melt from the heat of the caramel. The walnuts will mix lightly with the caramel, so keep stirring. 3. Separately, beat the eggs with the other cup of sugar until you get a light-colored foam. You can use a mixer or a whisk, whichever is easier for you. 4. Slowly pour the egg mixture over the walnut and caramel mixture. Mix well, then add the tablespoon of cocoa. 5. Put the pot back on low heat and stir continuously for about 3-5 minutes. Do not leave the cream unattended, so it doesn’t stick to the bottom. It’s ready when it thickens slightly and has no traces of raw egg. 6. Remove from heat and immediately add the rum essence, to taste. Stir again. 7. The cream should be used while it’s still hot. Place a wafer sheet on a platter and spread an even layer of cream. Place the next sheet, press gently, then add cream again, and continue alternating layers until the end. 8. Cover the cake with plastic wrap and place something heavy on top (a tray, a book, anything to press lightly). Leave it in the fridge for at least 3-4 hours. Ideally, overnight. 9. Cut into pieces after the cream has set well. Why I make the recipe often I like it because I don’t have to use the oven and I don’t dirty too many dishes. It cuts easily, keeps well in the fridge, and is filling. It works for guests and as an everyday dessert. Tips and variations Tips - The ground walnuts should not be too fine. A medium grind is sufficient. - If you want a more intense caramel flavor, leave the sugar on the heat a little longer, but be careful not to burn it. - When spreading the cream, work while it’s warm. If it cools too much, it hardens and becomes harder to spread on the sheets. - Press the cake with something heavy. Otherwise, the layers won’t stick well and will separate when cutting. Substitutions - Butter can be replaced with margarine, especially if you want to avoid dairy products. The taste differs slightly, but the texture remains fine. - If you don’t have rum essence, vanilla works too, but the aroma won’t be as strong. Variations - You can add a thin layer of sour jam (apricot or sour cherries) between the sheets for contrast. - Instead of walnuts, you can use peanuts or almonds if you want something different. - You can sprinkle some crushed walnuts or powdered sugar on top after it has cooled completely. Serving ideas - Cut into small squares or diamonds for easy hand eating. - You can place it on a platter interspersed with other dry cakes for a varied platter. - It goes well with coffee or as a sweet afternoon snack. Frequently asked questions 1. What do I do if the cream hardens before I put it on the sheets? If you notice it has cooled too quickly, you can put it on low heat for a few seconds and stir again until it becomes pliable. Be careful not to leave it too long, it can stick. 2. Can it be made without eggs? The classic recipe uses eggs to bind the cream and make it smoother. Without eggs, the consistency won’t be the same. I do not recommend omitting them. 3. Can I use less walnuts? You can adjust the amount of walnuts, but the cream will be thinner and with a weaker walnut flavor. Below 200 g, the texture won’t be the same. 4. How far in advance can I prepare the cake? It’s best to make it a day in advance so that the sheets have time to soften well and the cream to set. 5. Can it be frozen? I do not recommend freezing, the sheets become wet upon thawing and lose their crispy texture. Nutritional values Approximate estimate (for one serving, based on 16 servings from the whole tray): Calories: 260-280 kcal Protein: 3-4 g Fat: 15-17 g (mainly from walnuts and butter) Carbohydrates: 28-30 g Values are indicative and may vary depending on serving size and the type of sheets used. Storage and reheating The cake keeps well in the fridge, in a lidded container or wrapped in plastic wrap, for up to 5 days. No reheating is needed, it is served cold or at room temperature. The sheets may become softer as it sits, but the taste remains good. I do not recommend freezing, the texture deteriorates.

Napoleon pastry with cream and walnuts

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