The recipe for cakes “Napoleon”. Consisting of puffs with strawberry filling and cream made from mascarpone cheese and Prosecco sparkling wine. Share with friends: 
Food Photography: Anna Williams Time: 1 hour. 30 min. Complexity: easy Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
For the basics:
- 1 sheet of finished puff pastry, previously thawed
- 1 egg yolk
- 3 tbsp. l Sahara
For filling:
- 1/4 Art. chilled Italian sparkling wine Prosecco
- 3/4 Art. chilled mascarpone cheese
- 1/3 Art. chilled butter cream
- 1100 ml. strawberries without stalks, cut into 4 parts
- 1/4 Art. Sahara
- 1 tsp vanilla extract
- 1/3 Art. thin sliced almonds
Recipes with similar ingredients: puff pastry, cutlet, cheese mascarpone, cream, eggs, strawberries, vanilla extract, almonds, крем
Recipe preparation:
- Prepare the puffs: cover the baking sheet with parchment paper. Put puff pastry on a baking sheet. In a small bowl beat egg yolk and 1 tbsp. l water. Lubricate the mixture sprinkle the dough on top with sugar. Freeze for 15-20 minutes until the dough won’t get hard.
- Meanwhile, prepare a strawberry filling: 1 tbsp. strawberries mash with a fork in a large bowl. Add the remaining strawberries, 2 Art. l sugar and vanilla extract. Mix well. Set aside.
- Preheat the oven to 190 degrees. Put on a baking sheet almonds and fry it for 5-7 minutes until golden brown. Leave in side. Cut the dough with a sharp knife into four squares in size 10 cm. Pierce with a fork over the entire surface. Put in the oven and bake for 20 minutes until slightly golden. Turn down the temperature in the oven to 160 degrees and continue to bake another 15 minutes, until the dough is not completely browned or stratified. Take out the puffs from the oven and let them cool completely.
- Make a cream with prosecco: mix in a medium bowl mascarpone, heavy cream, the remaining 2 tbsp. l sugar and prosecco. Beat the resulting mixture with a mixer at an average speed of about 2 minutes to thick foam. (Do not overdo it, otherwise the cream may become grainy).
- With a thin knife, cut the puffs horizontally into 2 halves. Put the lower parts on the portioned plates. Put it on top a little cream with prosecco and strawberries along with the juice. Cover top with puffs and sprinkle with roasted almonds.
