With layers of flaky pastry and rich custard cream, this dessert promises to be your go-to for any occasion. Get ready to embark on a culinary journey as we guide you through the steps of creating the most exquisite Napoleon cake.
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Ingredients:
For the Pastry:
- Wheat Flour – 400 grams (3.2 cups)
- Table Vinegar (9%) – 1 tablespoon (17 grams)
- Salt – a pinch
- Water – 120 grams (0.5 cups)
- Unsalted Butter – 250 grams (1.06 cups)
For the Custard Cream:
- Cognac – 10 grams
- Milk – 1200 grams (5.07 cups)
- Chicken Egg Yolks – 5 pieces (150 grams)
- Wheat Flour – 150 grams (1.2 cups)
- Vanilla Sugar – 5 grams
- Sugar – 400 grams (2 cups)
Instructions:
For the Pastry:
- Finely chop the butter and mix it with flour. Add water with vinegar and salt, then knead the dough.
- Divide the dough into 12 portions and refrigerate for 1 hour.
- Roll out thin pastry layers, preventing sticking by dusting flour beneath and on top.
- Transfer the rolled layers onto a baking sheet and pierce them with a fork in several places.
- Bake at 180°C (356°F) until golden. The layers bake quickly.
For the Custard Cream:
- Heat the milk in a saucepan until it boils.
- Mix flour with sugar and vanilla sugar. Add egg yolks and cognac, then mix.
- Pour the mixture into the boiling milk while stirring continuously.
- Cook until the cream thickens to a consistency resembling thick sour cream. Let the cream cool.
Assembling the Cake:
- Begin layering the pastry with the custard cream, saving one layer for the final decoration.
- Once the layers are coated, use the remaining layer to crumble and decorate the top of the cake.
Enjoy your delicious Napoleon Cake!
Experience the epitome of dessert perfection with this classic Napoleon cake. Delight in the layers of flaky pastry and velvety custard that make this recipe a timeless masterpiece. Bon appétit!
