Quick Napoleon
Baking and Desserts • European
Description
Quick Napoleon
Ingredients
- Butter 20 oz
- Wheat Flour 4 cups
- Salt 1 teaspoon
- Water 5 fl oz
- Milk 0 qt
- Chocolate eggs 8 pieces
- Corn Starch 5 oz
- Powdered Sugar 15 oz
Step-by-Step Guide
Step 1
Separate two tablespoons of butter from the block and chop it, place the remaining butter in the refrigerator.
Step 2
Sift the flour, mix it with salt, and knead the dough with the chopped butter, gradually adding water. Roll the resulting dough into a rectangle, place the refrigerated butter in the center, fold the edges, and roll it out. Then fold it into thirds and roll it out again.
Step 3
Place the dough in the refrigerator for 20 minutes.
Step 4
Fold the chilled dough into thirds, roll it out, and put it back in the refrigerator for another 20 minutes.
Step 5
Divide the dough into three parts and roll each part out thinly.
Step 6
Bake the resulting layers for 10 minutes at high heat, making fork holes beforehand.
Step 7
Bring 1.5 liters of milk to a boil with 7-8 tablespoons of powdered sugar.
Step 8
Mix the remaining milk with the egg yolks and starch, whisking together. Add this mixture to the boiling milk and cook for 1 minute, stirring constantly.
Step 9
Whip the egg whites with sugar, adding it gradually while whipping. Pour the boiling milk mixture into the whipped egg whites and mix well.
Step 10
Cut the baked and cooled layers in half lengthwise and place the cream between them.
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