Napoleon Dessert (FRANCE)

 


  • 1 pack of puff pastry dough
  • 1/4 cup cornstarch
  • 4 cups of milk
  • 1/2 cup cake flour
  • 1/4 cup sugar
  • 2 teaspoons of white sugar
  • 3 eggs, scrambled
  • 1 tablespoon of butter
  • 1 packet of vanilla
  • Apricot jam

For Icing;

  • 3 cups powdered sugar
  • 1 tablespoon of lemon juice

Preheat the oven to 352 degrees.

Divide into three, each the same size. Pierce with a fork and place on the baking tray.

Bake in the preheated oven for about 10 minutes until golden brown.

In a medium bowl, combine the cornstarch and 1/2 cup milk with your fingers until smooth. Mix the cake flour and half the sugar. Beat in egg yolk. Set it aside.

In a saucepan over medium heat, bring the remaining milk and remaining sugar to a boil. Stir in the egg yolk mixture; Keep stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. let it cool down.

In a small saucepan or in the microwave, heat the jam until mushy.

Place one puff pastry on the board.

Spread on top with chilled pastry cream.

Place a second puff pastry on top of the cream.

Spread the remaining pastry cream on top of the cream. Put the last layer of dough on top and gently tamp the layers, using a baking sheet to press.

To make the icing, whisk enough powdered sugar and lemon juice.

Color some if you wish. Serve garnished.

ENJOY YOUR MEAL

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