Vegan Napoleon Cake – Gretchen’s Vegan Bakery

Quite possibly the most fantastic pastry ever invented!

Origins of the The Classic Napoleon Cake haven’t been agreed upon but some of the theories are quite amusing!
Wherever it originated I know where it ends up! Right here in my mouth!

Creamy Vanilla Diplomat Cream sandwiched between three flaky layers of puff pastry

Diplomat Cream is essentially custard mixed with stabilized whipped cream

In my bakery we made Napoleon pastry in rectangle shapes like this 

It is much easier to cut a cake this size versus a larger sheet style cake
I also prefer the smaller portions that are easier to handle as finger food as well

WATCH THE VIDEO TUTORIAL FOR HOW TO MAKE NAPOLEON CAKE

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Notes for success:

It is really important to find an agar brand that you like and stick with it.
Not all brands are created equally and you must know what strength you are working with to ensure consistent results every time

I use this brand in all my desserts with a gel strength of 900

If your brand is different be sure to adjust the recipe accordingly

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard is like rubber and they don’t know why!

Acetate cake strips are very helpful when making cold preparation molded desserts like this one.

I am using SILK brand whipping cream for the whipped cream portion of this diplomat cream *not sponsored
If you cannot get this product I have several other options including a homemade recipe that work equally great

CLICK HERE FOR VEGAN WHIPPED CREAM

Storage Information:
Napoleon Pastry will start to absorb moisture from the custard and also from general refrigeration, but this (for me) made it get better over time!
It was also easier to cut after the first day since the pastry was slightly softer and easier to handle
And I also put some of it in the freezer with the icing for 4 days
After a thaw overnight the sugar glaze was still as perfect as it was on the first day!

Re: Pepperidge Farm puff pastry being vegan?

Pepperidge Farm puff pastry contains mono and diglycerides, which can be animal-derived if not specified that it comes from a plant source.
But I found a statement on Campbell’s website (Pepperidge Farm’s parent company) stating that their puff pastry products are vegan:
Our puff pastries are vegan and Kosher certified, making them an offering for a larger range of patrons.

Vegan Napoleon Cake

Creamy Vanilla Diplomat Cream sandwiched between three flaky layers of puff pastry. Diplomat Cream is essentially custard mixed with stabilized whipped cream

Prep Time 3 hours hrs

Cook Time 15 minutes mins

Total Time 3 hours hrs 15 minutes mins

Ingredients  

1x2x3x

• ½ Box Pepperidge Farm Puff Pastry Sheets

For the Diplomat Cream

• 1¾ cup Plant Milk (415ml)
• ½ cup Granulated Sugar (100g)
• 4½ Tbs Cornstarch *see notes (42g)
• 1 teaspoon Agar powder *see notes
• 1 Tbs Vegan Butter (14g)
• 2 teaspoon Vanilla Extract (10ml)
• 1 cup Vegan Whipped Cream 1 cup

For the Icing

• ½ cup Confectioners Sugar (60g)
• ¼ teaspoon Almond extract
• 2 teaspoon Plant milk or water
• 2 Tbs Vegan Chocolate

For the Garnish

• 1 cup Sliced toasted almonds

Instructions 

• First thaw the puff pastry (I do this overnight in the refrigerator) then unfold one sheet & cut it along the folds *see video tutorial

• Preheat the oven to 400°F

• Arrange the 3 rectangles of puff pastry on a parchment lined sheet pan & dock each one with a fork for steam vents

• Bake for 15 minutes in 400℉ then cool completely

• Lightly press each puff pastry rectangle to flatten them out slightly

• Arrange your standard loaf pan with acetate cake strips inside the pan to use as a molding vessel to build this cake *see video

• Prepare the vegan whipped cream and reserve in the refrigerator until needed (whichever brand or recipe you are using you will need 2 cups of total volume whipped cream)

• Prepare the custard by whisking together the sugar with the cornstarch & agar powder then add that to the plant milk in a large sauce pot whisk evenly

• Bring everything to a full rolling boil over medium to high heat whisking constantly to avoid scorching

• Once it comes to a full boil remove from the heat & add the vegan butter & the vanilla extract, whisk smooth

• Transfer the hot custard to a large mixing bowl & whisk to release the intense heat.

• Continue whisking every so often until the custard is slightly cooler than body temperature but do not allow it to get fully cold or set

• Once the custard is cool enough. add the vegan whipped cream in 2 additions, whisking & folding gently to incorporate

• Pour half of the diplomat cream over the first layer of puff pastry in the pan & then place the second pastry rectangle over that, pressing gently to compress.

• Add the remaining custard over the pastry and top it with the last layer of pastry

• Freeze until set *approx 1 hour

• Take the cake out of the loaf pan, remove the acetate cake strips & glaze the top with the confectioners sugar, almond extract & water glaze, making a very thick glaze that is still spreadable *you may have to adjust the amount of water needed to make a thick spreadable glaze

• Melt the vegan chocolate & stripe the top then using a skewer make the design by dragging it through the chocolate striping

• Garnish the sides with sliced toasted almonds

Notes

It is really important to find an agar brand that you like and stick with it. Not all brands are created equally and you must know what strength you are working with to ensure consistent results every time
I use this brand in all my desserts with a gel strength of 900
If your brand is different be sure to adjust the recipe accordingly
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Acetate cake strips are very helpful when making cold preparation molded desserts like this one.
Storage Napoleon pastry must be kept refrigerated & will stay fresh in the refrigerator for up to 1 week
It is best served on day one though, because the flaky pastry will start to absorb the moisture from the custard over time though and lose it’s crispness.
I have frozen the assembled (*un-iced) napoleon cake for 2 weeks