Napoleon cake with ice cream flavor. For our family, this is the most delicious version of Napoleon cake. And everyone who tried it with me for tea always asked for a recipe. And so I decided to share the recipe with you, I hope you will like it too.
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Recipe:
For puff pastry:
Flour -550 gr.
Butter -360gr.
egg -1pc.
Water -150ml.
Salt -1 / 3 tsp.
Vinegar 9% - 1 tbsp
For Sundae cream:
Milk -400 ml.
Sugar -200gr.
Egg -1pc.
Starch -40g.
Vanilla sugar - 1 pack
Butter -150gr.
Whipping cream 33% - 250ml.
COOKING METHOD
Let's start with the test. Break 1 egg into a bowl, add 1/3 tsp. salt and mix with a fork to break the egg structure, pour in 150ml of cold water, the colder the better, I put it in the refrigerator in advance and add 1 tbsp. nine% vinegar.
We mix. We remove the liquid in the refrigerator for now so that it does not heat up.
Sift 550 grams of flour on the table, take 2 packs of butter, put the butter in the freezer in advance so that it is frozen. Oil weight 360 grams.
Now rub the butter on a coarse grater. Grate it a little and roll it in flour, we try to do everything quickly so that the butter does not start to melt. Now we gradually add the egg with water and vinegar, mix so that the liquid is absorbed into the flour. Now our goal is to quickly collect the dough into one lump. You do not need to knead for a long time and achieve smoothness, otherwise there will be no lamination in the finished product.
We put the dough in the refrigerator for at least 2 hours, you can make the dough in advance and let it lie in the refrigerators waiting in the wings. You can even freeze it, and when you need to take it out and defrost it in the refrigerator.
Now, while the dough is cooling, prepare the custard base for the cream.
Pour 400 ml of milk into a saucepan and put it on the stove, you need to warm the milk well, but you do not need to bring it to a boil. As soon as the first signs of boiling appear, immediately remove from heat.
Pour 200 grams of sugar into a bowl, add 1 pack of vanilla sugar, add 40 grams of corn starch, you can replace it with flour or potato starch. Break 1 egg and mix.
Now gradually pour hot milk into the egg and stir quickly so that the egg does not boil.
Pour the mixture back into the pot and place it on the stove. Cook over low heat.
Now when the mass has thickened, turn off the fire, if you add flour, it is better to boil for another 1 minute to remove the taste of flour. Add 150 grams of butter immediately and stir with a whisk until smooth. We cover with a film in the joint so that a crust does not form on top and remove until it cools completely.
The dough is already well set, cut it into pieces, I divide it into 11 pieces weighing 100 grams each.
We put the pieces back into the refrigerator, we will take them out as needed. We take the first piece and roll out a thin layer, dust it with flour, but not much, so as not to clog the dough with flour. We cut out a circle with a diameter of 22 cm.
We put on a baking sheet covered with baking paper, put scraps next to it, make pricks with a fork so that it does not swell up during baking. And bake in a preheated oven at 220 degrees for 8-10 minutes until tender. Be guided by your oven.
You can immediately roll out on baking paper as you like. While the cake is baking, we roll out the next one, all the cakes cannot be rolled out at once, otherwise they will heat up and will not turn out to be layered.
Let's take a cream while the cakes are cooling. Pour 250 ml cream into a bowl for whipping with a fat content of at least 33% and beat with a mixer until persistent peaks, the main thing here is not to interrupt, otherwise butter with buttermilk may turn out. The custard base for the cream has cooled down, put it in a bowl and beat it with a mixer to make it easier to combine with the cream.
Gradually take the cream and stir in with a spoon or spatula into the custard base. It turns out here such an airy cream with ice cream flavor.
We collect the cake. We coat the cakes well with cream and lay them on top of each other, press them well. Lubricate the sides and top of the cake with cream. Grind the cuttings with a blender or rolling pin.
Sprinkle the sides and top of the cake. We decorate at our discretion or leave it that way. I poured icing over and decorated with nuts.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below.