Manager at pastry mini studio
30 2

I cook cakes with pleasure. All my customers call me the Queen of Cake. I create recipes and designs, do modeling (flowers, dolls, etc.).


Manager at pastry mini studio
30 2
  • Puff pastry layers
  • GRANDPRO Croissant margarine 200 g
  • Boiling water 150 ml
  • Egg yolks 3 pcs
  • Salt 1 g
  • Vodka 15 g
  • Vinegar 15 g
  • Wheat flour 400 g
  • Крем
  • GRANDPRO Cream margarine 300 g
  • Condensed milk 200 g
  • Cream 35% fat 100 g

Puff pastry layers

  • Pour boiling water over GRANDPRO Croissant margarine, add the rest of the ingredients one by one and stir well. The temperature of the mixture should be 30–35˚С.
  • Finally, sift flour into the mixture and knead the dough; it will be airy and fatty.
  • Divide the dough into 4 parts, roll 4 balls and put them in a refrigerator for 20–25 minutes.
  • Roll each cooled dough ball into a layer with a diameter of 15 cm, butter with GRANDPRO Croissant margarine. Fold each layer in the form of an envelope and put them in a refrigerator for 30 minutes.
  • Roll out the dough layers and bake at 180–200˚С for about 20 minutes.
  • NOTE: You may use this dough not only for Napoleon cake, but also for other delicious pastries, for example, khachapuri.



  • Whisk GRANDPRO Cream margarine into a white fluffy mass.
  • Add condensed milk and whisk for another 5–6 minutes.
  • Whip the cream separately and then manually mix both masses. You will get a soft, light, airy cream.


Assembling the cake

  • Spread the cream over each layer and sprinkle with puff pastry crumbs.
  • Optionally, decorate with berries.