Этот вкусный десерт станет украшением вашего праздника. Самый простой и современный рецепт одного из самых сложных советских тортов.
|Слоеное тесто 250 г|
|Сметана 250 г|
|Яйцо 1 шт|
|Сливочное масло 100 г|
|Сахар 60 г|
|Мука 1 ст. л.|
|Ванильный сахар 1 ч. л.|
|Соль 1 щепотка|
First, take a sheet of store-bought puff pastry from the freezer and thaw it at room temperature. Make sure to dust the surface of the pastry with some flour and cover it with a kitchen towel or plastic wrap so that the pastry surface doesn't get dry.
Meanwhile, prepare the cream. In a heat-resistant bowl mix sour cream, egg, flour, sugar, vanilla sugar or extract and salt until smooth.
Put the bowl with the mixture on a bain-marie and constantly stir with a whisk for 5-7 minutes until the cream becomes quite thick – the consistency should be like regular custard cream. Remove the ready cream from the bain-marie, cover with plastic wrap and leave it in a cold corner until the cream cools down completely.
Now you can move on to the pastry: slightly roll it out into a rectangle on a floured surface. Cut the sheet in 6-8 pieces and lay them out on a baking pan covered with a piece of parchment. Prick each segment of the pastry with a fork so that the steam vents in the oven.
Bake the puffs for 15-20 minutes at 200°C until golden brown on top, take out from the oven and cool them down completely. After that, using just your hands shred the puffs to flakes – these will go for the puff layers in desserts.
I also recommend cutting the crunchy tops of the puffs and finely milling them in a blender: these crumbs are the best for a Napoleon's decoration.
To finish the cream, beat very soft butter until it gets airy and almost white.
Then combine the butter and custard: tablespoon by tablespoon add whipped butter into the cold custard.
Whip for a couple of minutes using mixer until smooth – the signature Napoleon cream is ready.
Now it is time to put the Napoleons together: use dessert bowls or some type of rocks glasses. Start with a tablespoon of the cream on the bottom, cover with a layer of pastry flakes, again add some cream, another layer of pastry flakes and finish with more cream on top.
All you have to do is to generously sprinkle the tops of the Napoleons with pastry crumbs and leave the desserts in the fridge for 2-4 hours so that the pastry properly soaks in cream.
Decorate the Napoleons with powdered sugar, some berries or mint just before serving and enjoy with coffee. Priyatnogo appetita!