Napoleon pastry with nougat cream

Name: Napoleon pastry with nougat cream
Ingredients: 4-5 wafers (half a small package) Cream 500 g sugar 200 g walnuts (chopped finely) 1 package of butter 4 eggs

Dessert - Napoleon pastry with nougat cream by Domnica J. - Recipia

I usually prepare these wafers when I need something sweet for a few days, especially since they come together quite quickly and keep well. I've memorized the recipe almost by heart, not because it's complicated, but because it's one of the most stable nougat creams I've ever tried. Sometimes I make it for half a pack of wafers, other times I double everything and use the whole pack, depending on how many people I have at the table. Quick Info Total time: approximately 1 hour (plus at least 6-8 hours for resting before cutting) Preparation time: 20-25 minutes Cooking time: 20-25 minutes Servings: 10-12, depending on how large you cut the pieces Difficulty: medium (requires attention when caramelizing) Recipe type: homemade dessert, ideal for making a day in advance Ingredients 4-5 wafers (equivalent to half a small pack; if you have more guests, double everything) 500 g sugar 200 g walnuts (finely chopped, not flour, but not very large pieces) 1 pack of butter (about 200 g) 4 eggs (separate yolks and whites) Instructions 1. Start with the sugar. Place the sugar in a heavy-bottomed pot and let it caramelize over low heat. I don't stir too much at first; I just gently shake the pot to prevent crystallization. When the sugar turns a uniform golden color, not too dark, quickly remove it from the heat. 2. Immediately add the butter. Be careful, as it will bubble quite vigorously. Stir constantly to melt all the butter and combine it well with the caramel. 3. Add the chopped walnuts to the butter. Stir again so that all the walnuts are coated with caramel and well incorporated. 4. Next, add the yolks. Add them all at once, stirring quickly (I use a wooden spoon). Don't leave it on the heat for more than a minute, just enough to combine. 5. Remove the pot from the heat and let the cream cool slightly – no more than 5 minutes, so it’s not hot when you add the egg whites. 6. In the meantime, beat the egg whites until stiff peaks form. Gently fold them into the cooled cream, mixing from the bottom up without completely deflating the foam. It should be simple foam, not meringue. 7. Place the first wafer on a clean countertop or tray. Spread a layer of cream evenly with a spatula, continue with the next wafer, and again cream, until you finish both the cream and the wafers. The last wafer remains plain on top. 8. Place a tray or weight (a wrapped cookbook works well) on top to press the layers. Let it cool, ideally overnight. 9. The next day, remove the weight and cut the dessert with a very sharp knife to avoid crumbling the wafers. Why I make this recipe often It’s one of those quick desserts that don't require special ingredients. I love that it stays fresh for a few days without drying out, and the cream never runs or hardens the wafers. If I double the quantities, I can use the whole pack of wafers and finish the dessert in one go. Tips and Variations Tips Be careful with the caramel – if it burns, it will be bitter and ruin the taste of the cream. Don’t leave the caramel unattended; it cooks very quickly. Mix well after each addition, especially with the yolks to prevent them from cooking too much. It's important to let the cream cool before adding the egg whites; otherwise, it will coagulate and you won't achieve the right texture. It cuts more easily if you use a long knife dipped in hot water. Substitutions Butter can be replaced with margarine if you have nothing else, but the flavor won't be as rich. Walnuts can be substituted with hazelnuts, but the final texture will be different. Variations If you like, you can sprinkle a little cinnamon or rum essence into the cream, but no more than 1 teaspoon – it’s not the classic recipe, but it adds a nice touch. For those who don't want too much sugar, you can reduce it by a maximum of 50 grams, but the cream will be less cohesive. Serving Ideas I usually cut it into small squares since they are quite dense. They are perfect with coffee or for festive platters because they hold up well and don’t stick together if kept cool. Frequently Asked Questions 1. What kind of wafers do you use? I use plain store-bought wafers without flavors. It’s important that they are not broken and not wet. 2. If I don't have walnuts, can I use something else? Yes, you can use hazelnuts or even almonds, but the flavor will be different. Romanian walnuts do provide the closest flavor to the classic recipe. 3. Does the cream need to be completely cool when I add the egg whites? Not completely, but not hot either. If you add the egg whites when the cream is too warm, they will coagulate. I usually let it sit for about 5 minutes, just enough so I don't burn my fingers. 4. Can the wafers be filled with another cream? Yes, but for this wafer structure, nougat cream is the most stable and won't run over time. With other creams, you risk the wafers becoming too soggy. 5. Can I cut the dessert on the same day? You can, but the texture won't be as uniform, especially if it hasn't been weighed down. It's much better to wait until the next day. Nutritional Values Estimated for one serving (1/12 of the recipe): approximately 320-350 kcal. Main proportions: carbohydrates – about 55%, fats – 40%, proteins – 5%. Sugar and butter contribute most of the calories, while walnuts add fats and a bit of protein. It’s a dense dessert, so small portions are sufficient. Storage and Reheating It keeps very well for 3-4 days in the fridge, covered with foil or in an airtight container. It doesn't need reheating, and freezing is not recommended as the wafers become too soft after thawing. If the pieces are well covered, they won't dry out or absorb odors from the fridge.

Napoleon pastry with nougat cream

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