Homemade Napoleon
Every pastry chef has his or her own special Napoleon recipe, which is kept secret. We decided not to hide our recipe and share it with you. Take it away and make a delicious cake!
Ingredients
| FOR BREADS: |
| vegetable-cream mixture 200 g |
| flour 3-4 cups |
| sour cream 200 ml |
| vinegar 1 tbsp. |
| water 200 ml |
| CREME: |
| vegetable-cream mixture 200 g |
| milk 700 ml |
| flour 2,5 tbsp. |
| eggs 2 pcs |
| sugar 175 g |
Instructions
Step 1
Grate the cold butter and vegetable mixture on a coarse grater, add the flour and rub together with your hands. Add the sour cream, water, vinegar and knead into a soft dough. Add more flour as needed to prevent the dough from sticking to your hands.
Step 2
Wrap in cling film and leave in the refrigerator for 2-3 hours.
Step 3
Divide the prepared dough into 8-9 pieces and roll out the cakes. Place on a baking tray lined with parchment paper and prick with a fork. Bake for 10-15 minutes, until they start to brown, at 180 C.
Step 4
For the cream, combine the eggs, sugar and flour in a saucepan. Stir thoroughly to make a homogeneous mixture. Gradually pour in the milk, 1-2 tbsp at a time, stirring to avoid lumps.
Step 5
Put the pot over medium heat and bring to a boil. As soon as the mixture starts to boil, immediately remove from the heat and let cool.
Step 6
Crumble the vegetable and butter mixture into a bowl and begin to incorporate the cooled milk mixture 1 tbsp at a time, mixing thoroughly so there are no lumps.
Step 7
Smear the crusts with the resulting cream. Break the last crust and sprinkle crumbs over the cake. Decorate with cherries. Put in the refrigerator for 6-8 hours.
