Cake "Napoleon"

Cake "Napoleon"

We will need these ingredients:
For the cakes:
• 2 x 375 g frozen puff pastry rolled pack (defrost)
For the custard:
• 3 egg yolks
• 200 g of finely crystalline sugar
• 50 g flour
• 25 g starch
• 500 ml of milk
• 1/2 h. L. vanilla extract
For the icing:
• 1/4 h. L. vanilla extract
• 225 grams of powdered sugar (sifted)
• boiling water
For chocolate Webs:
• 25 g of dark chocolate (melt)
Utensil:
• 2 baking (baking paper vystelit)
• 2 baking or shape
• Silicone whisk
• Silicone pastry pen
Cooking method:
How to bake cakes and prepare the filling:
1 Preheat the oven to 220 ° C. Shots 2 baking baking paper. Expand the layers of puff pastry and transfer to the prepared baking sheets, often pinned plug. Press each dough sheet formation for frying. Perhaps the best oven cakes parties.
2 Bake in preheated oven 18-23 minutes, until the cakes are golden. Transfer them to cool on the wire rack. Cut each dough in half, and then align the workpiece edge. Will one extra part of the cake.

3 Whisk the egg yolks with the sugar until white, add flour, starch and mix well. Pour% of the milk to thin out the mass. Boil the remaining milk with the vanilla extract. Stirring, pour the milk into the yolk cream and cook, stirring, until thickened. Put the cream into a clean container, cover with cling film and let cool.
4 Pour the vanilla extract and powdered sugar, stirring whisk, pour a spoonful of boiled water until a smooth thick glaze.

Assembling the "Napoleon":
5 Put on board one of the baked cake. Cover with a thick layer of cream. Cover with a second piece of cream and spread it again.
6 Cover the last Korzh and spread on top of an even layer of icing.

7 Melt the chocolate in a water bath and fill them to the handle pastry shop. With the help of slide over the icing thin horizontal strips at equal distances from each other.

8 Take a thin metal needle and lightly draw diagonal strips across the horizontal lines of chocolate, to get feathery pattern. Allow the glaze to harden well and only then cut the product with a sharp knife to trim cakes.

About the dish:
On 4-6 pieces:
preparation time: 1 hour
Cooking time: 18-23 minutes
cooling time: 1 hour
The temperature of the oven: 220 ° C
Everyone's favorite childhood cake "Napoleon" is proud to present his French counterpart, milfeya. His thin golden cakes puff pastry, biscuit-like texture, alternating delicate custard. We offer to decorate the cakes are not the traditional crumbs from cakes and sugar-chocolate coating.

Crunches on the teeth:
These delicious rich and very sweet cakes made of crispy cakes. Bake thin dough layers in a hot oven, and under load, so that the dough does not swell. Check out the cakes to the end of the baking time and remove the load for a few minutes before the end, so that the dough had time browned. Trimmed and sliced only completely cooled cakes. Of the proposed amount of the additional products you bake the cake that you can fluff filling, if she stayed, or serve, cut into rectangles, with fresh fruit and whipped cream or ice cream.
Secrets of the custard:
Tea, or pastry cream - thick cream sauce, which fill open tarts, small and large cakes. As a thickening agent used in the recipe, not only flour and starch, whereby the mass is particularly tender and soft cream color. For these products, prepare the custard is very thick, otherwise it will run out of pastries.
Council:
Sugar icing should also not turn watery. First, add the vanilla extract into powder, and only after that the boiling water, and drop by drop, constantly rubbing the mixture until a thick, shiny glaze, which can be spread.