Napoleon cake on puff pastry
8 servings
60 minutes
The recipe is taken from the book "Geography to taste with Nika Ganich. Gastronomic guides". Restaurant "Crimea".
1
Roll out the layers of puff pastry on parchment paper and sprinkle with powdered sugar so that after baking the layers are covered with a caramel crust. Bake in a preheated oven at 220–230 degrees for 8 minutes.
- Yeast-free puff pastry: 5 piece
- Powdered sugar: 150 g
2
For the custard, beat the yolks with 1/3 of the sugar, add flour and mix well. Separately, pour cream into a saucepan, split the vanilla pod in half, scrape the seeds into the cream, add the pods and remaining sugar, and bring to a boil.
- Egg yolk: 14 pieces
- Sugar: 375 g
- Wheat flour: 375 g
- Milk 3.2%: 1250 ml
- Vanilla pod: 2 pieces
- Sugar: 375 g
3
Then, slowly pour the cream mixture into the egg yolks while constantly stirring, and strain it into a pot. Heat the mixture over medium heat, stirring constantly until bubbles form. Hold for another 2 minutes and remove from heat. Cool by covering with plastic wrap.
- Milk 3.2%: 1250 ml
4
Gently mix the cooled custard with the cream. Divide into four parts.
- Cream 35%: 1250 ml
5
Spread the baked layers with cream and assemble the cake in the following order: layer - cream - layer - cream - layer - cream - layer - cream - layer. Place the top layer with the flat side up, do not grease. Put the cake in the refrigerator overnight to soak.
- Yeast-free puff pastry: 5 piece
- Cream 35%: 1250 ml