Napoleon of ready-made puff pastry
Tender creamy custard - moist and soaked cake
Seven years ago my favorite street in Minsk was selling Milfey. It was most likely frozen and the guys at the cafe defrosted it before putting it on display.
This was a period when I wasn't into pastry, but I was very keen on hunting for this Napoleon.
A few years ago, this cake was replaced by other cool desserts from Kraft Bakery, but I always miss that moist, soaked Napoleon.
The abnormal heat this summer won't even make me roll out my own puff pastry for half a day, so we'll make the cake from a ready-made half-finished cake from the supermarket.
But here's the cream! It can be accidentally eaten before assembling the Napoleon, so be careful and watch out:)
This was a period when I wasn't into pastry, but I was very keen on hunting for this Napoleon.
A few years ago, this cake was replaced by other cool desserts from Kraft Bakery, but I always miss that moist, soaked Napoleon.
The abnormal heat this summer won't even make me roll out my own puff pastry for half a day, so we'll make the cake from a ready-made half-finished cake from the supermarket.
But here's the cream! It can be accidentally eaten before assembling the Napoleon, so be careful and watch out:)
Ingredients:
2 packages of plain puff pastry (700-800 g total)
400 ml milk
230 ml cream of 33%
200 g sugar
100 g butter
45 g corn starch
1 egg
Prepare the dough:
Let the dough rest at room temperature, divide into 8 pieces and roll in half, about 2-3 mm. The form for the cake is up to you. I for me usually always in a hurry and make a square.
Bake the dough piece by piece in a preheated 200 °C degree oven for 10 minutes.
Do not throw away the scraps of dough, bake them, grind them into crumbs and they will be useful for sprinkles.
Let the dough rest at room temperature, divide into 8 pieces and roll in half, about 2-3 mm. The form for the cake is up to you. I for me usually always in a hurry and make a square.
Bake the dough piece by piece in a preheated 200 °C degree oven for 10 minutes.
Do not throw away the scraps of dough, bake them, grind them into crumbs and they will be useful for sprinkles.
Prepare the cream:
Put half of the milk on medium heat, but do not bring it to a boil.
Mix the other half with the sugar, the egg and the starch until smooth (you can use an immersion blender).
Thinly pour the egg mixture into the hot milk on the stove and stir constantly. Bring everything to a boil and take it off the heat.
Add the butter, stir well, and let the custard cool completely.
Whip the well-cooled cream for 4-5 minutes on medium mixer speed until stabile peaks.
Without reducing the speed, add the custard to the cream in batches.
Put half of the milk on medium heat, but do not bring it to a boil.
Mix the other half with the sugar, the egg and the starch until smooth (you can use an immersion blender).
Thinly pour the egg mixture into the hot milk on the stove and stir constantly. Bring everything to a boil and take it off the heat.
Add the butter, stir well, and let the custard cool completely.
Whip the well-cooled cream for 4-5 minutes on medium mixer speed until stabile peaks.
Without reducing the speed, add the custard to the cream in batches.
Assemble the cake:
Using a spoon or pastry bag, generously soak each piece of dough in cream one by one.
When all the puff pastry is soaked and assembled, spread the cream on the sides and sprinkle with the crumbled pieces of pastry.
Place the Napoleon in the refrigerator overnight. The longer the cake stays in the fridge, the better it will soak, so have patience and enjoy one of my favorite desserts!
Using a spoon or pastry bag, generously soak each piece of dough in cream one by one.
When all the puff pastry is soaked and assembled, spread the cream on the sides and sprinkle with the crumbled pieces of pastry.
Place the Napoleon in the refrigerator overnight. The longer the cake stays in the fridge, the better it will soak, so have patience and enjoy one of my favorite desserts!
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