Fast "Napoleon"
10 servings
120 minutes
Quick 'Napoleon' is a refined and delicate dessert inspired by the classic French pastry but adapted for quick preparation. The thinnest layers of airy dough made with butter create a crispy base that pairs wonderfully with a rich custard made from milk, eggs, and powdered sugar. Its taste is gentle, sweet, and velvety with a light creamy note, while the texture is a harmonious blend of crisp and tender. This cake is not only a delightful treat for tea but also an ideal decoration for the festive table, enchanting with its sophistication.
1
Separate two tablespoons of oil from the piece and crush it, put the remaining oil in the refrigerator.
- Butter: 500 g
2
Sift the flour, mix with salt, knead the dough with crushed butter, gradually adding water. Roll the resulting ball into a rectangle, place the butter from the fridge in the middle, fold the edges, and roll it out. Then fold it into thirds and roll it out again.
- Wheat flour: 4 glasss
- Salt: 1 teaspoon
- Butter: 500 g
- Water: 200 ml
3
Put the dough in the refrigerator for 20 minutes.
4
Fold the chilled dough three times, roll it out, and put it back in the fridge for 20 minutes.
5
Divide the dough into three parts and roll out thinly.
6
Bake the resulting layers for 10 minutes on high heat, making holes with a fork beforehand.
7
Boil 1.5 liters of milk with 7-8 tablespoons of powdered sugar.
- Milk: 2 l
- Powdered sugar: 400 g
8
Mix the remaining milk with the yolks and starch. Add this mixture to the boiling milk and boil for 1 minute, stirring constantly.
- Milk: 2 l
- Chicken egg: 8 pieces
- Cornstarch: 200 g
9
Whip the egg whites with sugar, adding it gradually. Pour the boiling milk mixture into the whipped egg whites and mix.
- Chicken egg: 8 pieces
- Powdered sugar: 400 g
10
Cut the baked and cooled dough into 2 parts lengthwise and place cream between them.