desserts
33% whipping cream
Napoleon
Ingredients
Flour
1000 g
Butter
300 g
Salt
25 g
Water
380 g
Butter for layering
500 g
For the Napoleon cream
Pastry cream
500 g
For the pastry cream
Method of preparation
- Knead the flour, butter (300 g), and salt using the dough hook attachment.
- Gradually add water until the dough reaches a smooth consistency, transfer to parchment paper, and refrigerate for 1 hour.
- Layer the dough with butter four times, creating four layers each time, and refrigerate for 15 minutes after each layering.
- Shape the base and bake at 180 °C for 15 minutes. Let cool, layer with cream, and decorate.
- Whip the cream until fluffy, gradually add it to the pastry bag, and mix until smooth.
- Combine the egg yolks, cornstarch, and sugar. In a heavy-bottomed saucepan, heat the cream until it steams. Pour half of the cream into the egg yolk mixture and warm it. Pour the entire mixture back into the saucepan with the remaining cream and cook until thickened. Pour the finished cream over the butter. When the butter rises to the surface, stir until smooth and let cool.
- Serving the dessert: transfer the assembled ingredients to a jar.
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