Napoleon

Baking and Desserts | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Napoleon

Ingredients

Wheat Flour - 21.2 oz
Sugar - 7.1 oz
Butter - 21.2 oz
Chicken Egg - 3 pieces
Milk - ½ l
9% Vinegar - 4 spoons
Vanilla Pod - 1 piece

Step by Step guide

Step 1

Finely chop the butter, add the flour, mix well, and chop again. Form a mound and create a well in the center. Pour in the vinegar and add almost a full cup of water (bottled, not tap). Knead the dough, roll it into a ball, place it in a bowl, cover tightly with plastic wrap, and refrigerate for at least two hours. Four hours is even better.

Step 2

Cut the chilled dough ball into four equal parts and roll them into oval shapes. Prick them with a fork in several places, place them on baking sheets, and put them in an oven preheated to 482°F for eight to ten minutes, or until they turn slightly pink. Carefully transfer the finished, very fragile crusts to a flat surface to cool.

Step 3

While the cake layers are baking and cooling, prepare the cream. In a saucepan, combine the sugar, eggs, and vanilla seeds. Whisk with a fork for five to six minutes. Pour in the cold milk, place on the heat, and cook, stirring constantly, for about thirty minutes, until the consistency becomes thick like good sour cream.

Step 4

Spread cream on the first layer, place the second layer on top, spread cream again, place the third layer, and spread cream on top of that. Crumble the fourth layer and sprinkle it over the top. Refrigerate the finished cake overnight, or preferably for a full day.