Napoleon cake is a classic dessert that occupies a special place in the culinary tradition of many countries, primarily in Russia and France.
The cake is based on thin layers of puff pastry alternating with delicate custard. Traditionally, very thin and crispy dough is used for this dessert, which becomes golden and light when baked, creating a unique texture, a feeling of airiness and lightness. The custard, in turn, adds sweetness and depth of flavor, making the cake truly unique.
The highlight of Napoleon’s birth was the desire to experiment and move away from traditional sweets
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This cake combined simplicity and complexity: on the one hand, it can be prepared on the basis of available ingredients – flour, butter, eggs and milk, and on the other hand, the process requires patience and accuracy.
Let’s tell you how to prepare a variant of small cakes Napoleon
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Ingredients. ingredients:
- Milk – 500 ml;
- Yolks – 4 pcs;
- Sugar – 60 g;
- Starch – 40 g;
- Vanilla sugar – 10 g;
- Salt – a pinch;
- Butter – 40 g;
- Puff pastry – 250 g;
- Powdered sugar.
Preparation of Napoleon cakes:
In a saucepan mix yolks with sugar, add 50 ml of milk. Pour to the yolks starch and salt, continue to stir thoroughly.
Pour the rest of the milk into the cream, stir and cook over medium heat until thickened. Once thickened, cook the cream for a minute and then remove from the heat.
Pour the vanilla sugar and butter into the cream, stir until the butter has dissolved into the cream. Cover the cream with plastic wrap in a contact.
For the cakes, cut the puff pastry into small cubes, place on a baking tray lined with parchment. Bake the squares at 180 degrees for 12-15 minutes.
Spread a little cream on the bottom of glasses to serve the dessert. On a layer of cream, we put pads of pastry, cover them with cream. In this way lay out the layers of cream and small cakes in the glasses.
For decoration, we shred the rest of the small cakes, mix with vanilla sugar and sprinkle the top of the dessert. This makes simple portioned cakes for a tea party.
