“Napoleon” – melting in the mouth, tender, unusual favorite by many cake. The classic Napoleon is made from puff pastry, plentifully greased with custard. In this recipe, along with custard uses chocolate and hazelnut pata with hazelnuts, which gives the familiar dessert a completely new flavor. friends: 
Time: 5 hours. 25 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. puff pastry
- 1 tbsp. concentrated milk
- 1/2 tbsp. skim milk
- 3 large egg yolks
- 3 tbsp. l cornmeal
- 2 tbsp. l (30 gr.) Butter, room temperature
- 2 tbsp. l hazelnut nut liquor
- 1 tsp vanilla extract
- 1/2 tbsp. chocolate hazelnut paste, good mixed
- Powdered sugar
Recipes with similar ingredients: puff pastry, milk concentrated, milk, vanilla extract, chocolate-nut pasta, eggs
Recipe preparation:
- To make a chocolate custard, in a small in a saucepan, heat concentrated milk with skim milk, not boiling a little. In a bowl, beat the egg yolks with corn starch. Put butter in a separate bowl, put a sieve on top.
- Pour the warmed milk into the egg mixture, continuously stirring. Then pour the resulting mass back into the saucepan and cook, stirring, over medium heat until the cream thickens and shine, about 3 minutes. Remove the saucepan from the heat and pour it contents through a sieve to oil. Stir until butter it will melt and the cream will become homogeneous.
- Stir in hazelnut hazelnut and vanilla, then mix chocolate nut paste. Place a piece of cling film directly on custard surface, cool to room temperature, then put in the refrigerator and refrigerate until it thickens, about 3 hours.
- Heat the oven to 200 ° C and line the baking sheets with parchment paper, you will also need another sheet of the same size.
- Cut the dough into 3 equal parts. On lightly sprinkled flour surface roll each piece of dough into a rectangle the size of about 12 x 35 cm. Or you can roll each piece into a layer the size of about 10 x 20 cm., and then roll out the dough using a set for cooking pasta to large sizes (this is done with baking, which should be flat and smooth). If necessary stack 3 layers of dough on top of each other and trim the edges so that they all were the same size (after cropping they will become about 10 x 30 cm.) Put in the refrigerator for 15 minutes.
- Place the dough on the prepared baking sheet and chop with a fork. Lay a second piece of parchment paper on top and cover with a second baking sheet. Bake 10 minutes, then put something heavy on the top sheet so that flatten the cake (cast-iron pan, or even 2 bricks wrapped foil) and bake another 10 minutes. Remove the load, top sheet and parchment and bake for about 10 minutes until saturated golden brown. Cool the cake completely before assembly. Prepare all the cakes in the same way.
- To make a cake, place one cake on a plate or board. Shuffle the custard to make it softer, and smear half of the cake. Put one more cake on top and smear with the remaining cream. Cover with a third cake and gently press it down. Cool for an hour.
- Sprinkle generously powdered sugar over Napoleon. If necessary cut the edges using an electric knife, then cut Napoleon in 6 separate servings, each 10 x 4 cm. Hold Napoleons in the refrigerator before serving. Napoleons can be prepared the day before and stored in the refrigerator for up to 2 days.
