Supangle (Turkish Chocolate Pudding)
Napoleon Dessert
25 July 2024
The original name of the recipe is mille-feuille in French, meaning "thousand leaves." It is also known as a vanilla slice or custard slice. In the traditional recipe, a mille-feuille consists of three layers of puff pastry arranged with two layers of pastry cream. According to foreign sources, however, the Napoleonic dessert is known as Russian-made, named after the country's victory over the French emperor in 1812. Consisting of at least eight layers of pastry and custard, this time it was inspired by the French mille-feuille and turned into a traditional Russian dish. The classic Russian Napoleon cake is made of thin layers of pastry with sweet pastry cream. The layers are made with the same dough used to make puff pastry, so they are mushy. However, they are very thin and, therefore, delicate in taste.
Prep Time : 30 mins
Cook time : 25 mins
Servings : 4 People
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Napoleon Dessert
Ingredients
- 1 pack of puff pastry
- 1/4 cup cornstarch
- 4 cups of milk
- 1/2 cup cake flour
- 1/4 cup sugar
- 2 teaspoons of white sugar
- 3 eggs, beaten
- 1 tablespoon of butter
- 1 packet of vanilla
- Apricot jam
For Icing:
- 3 cups of icing sugar
- 1 tablespoon of lemon juice
Napoleon Dessert
Instructions
- Preheat the oven to 175 degrees.
- Cut into three pieces, each of the same size. Pierce with a fork and place on a baking tray.
- Bake in the preheated oven for about 10 minutes until golden.
- In a medium bowl, combine the cornstarch and 1/2 cup milk with your fingers until smooth. Stir in the cake flour and half of the sugar. Whisk in the egg yolks. Set aside.
- In a saucepan over medium heat, bring the remaining milk and remaining sugar to a boil. Stir in the egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let it cool.
- In a small saucepan or in the microwave, heat the jam.
- Place one puff pastry sheet on a board.
- Spread it with the cooled pastry cream.
- Place a second puff pastry on top of the cream.
- Spread the remaining pastry cream over the cream. Place the last layer of pastry on top and gently press the layers down, using a baking tray.
- To make the icing, whisk the powdered sugar and lemon juice well. Enjoy!
Serving Suggestions
Color some of it if you wish. Serve by decorating the top.
Recipe Categories
Thank you.