Napoleon
NAPOLEON - A SIMPLE RECIPE
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Ingredients:
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For the dough:
Flour - 420 g
Butter (cold) - 320 g
Ice water - 130 ml
Egg - 1 pc
Salt - 0.5 tsp
Vinegar 9% - 1 tbsp
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For the cream:
Eggs - 3 pcs
Sugar - 200 g
Starch (corn or potato) - 70 g
Vanillin - 1.5 g
Milk - 800 ml
Cream (33%) - 250 ml
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Preparation:
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Knead the dough:
In a bowl, combine the ice water, egg, salt, and vinegar. Stir and set aside. Sift the flour into a bowl and add the cold, grated butter.
Quickly rub the butter into the flour with your hands.
Pour in the egg mixture and quickly form the dough into a ball.
Divide the dough into 9-10 portions, cover with plastic wrap, and refrigerate for 30 minutes.
Custard:
In a bowl, whisk together the eggs, sugar, starch, and vanilla until smooth.
Heat the milk until hot, but not boiling.
Pour half the hot milk into the egg mixture and stir.
Return everything to the saucepan with the remaining milk.
Over medium heat, stirring constantly, simmer the custard until thickened.
Remove from heat and cool.
Pour the cream into the cooled custard and whisk for 2-3 minutes to create a soft custard. ⠀
Bake the cake layers:
Roll each piece of dough out on parchment paper into a thin circle.
Prick with a fork.
Bake at 180°C for 12-15 minutes, until golden brown.
Cool, using the scraps as crumbs.
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Assembling the cake:
Place the first cake layer on a serving plate.
Generously spread with cream.
Repeat layer by layer until finished.
Grease the sides and top with cream.
Crush the scraps into crumbs and sprinkle over the entire cake.
Refrigerate for at least 3 hours (or eat within an hour, like we did 🤣)
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