Berry » Napoleon»

 

We will need:

Puff pastry-1 pack (2 sheets),
Red currant-200 g,
Blueberries-200 g,
Raspberry-300 g –
For the cream:

Berry » Napoleon»

Milk-400 ml,
Eggs-4 PCs. (only yolks),
Powdered sugar-100 g,
Flour-40 g,
Corn starch-20 g,
Cream 33% — 200 ml.

Defrost puff pastry. Preheat the oven to 220 degrees. Each layer of dough is thin roll out in length (in one direction) and cut in half.

Put on a baking sheet and bake for 10 min. Finished cakes cool on rack, then with a knife divide it into two parts. You should get 8 cakes.

Pour the milk into a saucepan, add half of the powdered sugar and heat over medium heat.

In a small bowl, mix the yolks with flour and starch, mix. Add the remaining powdered sugar, mix again.

Once the milk begins to boil, pour half of the milk into a bowl of yolks and mix thoroughly with a whisk. Then pour this mixture back into the pan with the milk and brew the cream over medium heat, stirring all the time. The cream should be thick.

If there are lumps in the cream, wipe it through a fine sieve. Pour the finished cream into a container, cover the surface of the cream with cling film and remove to the refrigerator. The cream needs to cool down completely.

Whisk the cream in a blender, add in the custard. Try and add the powdered sugar to taste if necessary.

Wash and dry the berries, remove the stalks. Two cakes of puff pastry break your hands into crumbs to sprinkle the sides of the cake.

Put one cake on the dish, grease it with cream, put red currant berries. Top off with another layer and press it gently with your hands. On the cake again, put the cream, blueberries on top and a new cake.

Collect the cake until you run out of cakes. On top of the cake, apply the cream and cream the sides. Sprinkle the top and sides of the cake crumbs. Remove to refrigerator for 6 hours for impregnation.


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