#dessert
Ingredients: frozen puff pastry, milk, eggs, sugar, salt, vanilla sugar, flour, plums. oils
Cooking method:
This Napoleon is considered fast, but you will have to tinker with him. I made the cream in advance, and the rest the next day, it’s more convenient. We will get butter and eggs in advance. In a saucepan, mix flour, sugar, vanilla, eggs and half of the milk thoroughly. In another saucepan, bring the rest of the milk to a boil.
Pour 2 ladles one at a time of hot milk to the eggs with flour and stir, then pour the rest of the hot milk here and put the pan on a small fire. With constant stirring, bring to a boil. Cool slightly and add oil. Cover with cling film. Leave to cool until use.
Defrost the dough at room temperature. On parchment with a small amount of flour, roll out the layers of dough a little, bringing them to a square. I cut 8 rectangles with a side of 23 cm from this amount of dough. We heat the oven to 190 *. We pierce the dough squares with a fork and bake for 10-12 minutes until golden brown.
I immediately removed the top from two squares and kneaded it into crumbs with my hand until it softened, this will be powder. We divide all the cakes into two parts and alternate them during assembly. We put the cream on the cooled cakes, sprinkle with crumbs on top, cover with parchment and put a plank, put it in the refrigerator for a couple of hours or overnight. Bon Appetit!