Crispy Napoleon

Crispy Napoleon


For the dough:

Flour — 430 g
Cold butter — 270g
Water 170 ml
Vinegar — 20 ml
Salt — a pinch

For the cream:

Softened butter — 400 g
Bank of condensed milk — 1 PC.

Crispy Napoleon


1. For the dough sift the flour. Add salt and cut into cubes of cold butter. Chop until fine crumbs in a food processor or with a knife. Water mixed with vinegar and add to flour and butter. Knead until a ball of dough. Leave in foil in the fridge for 30 minutes. Then covered with flour surface roll out the dough into a square layer about 1 cm thick. To fold the envelope. Again roll out and set back up. Repeat folding 4 times, then put into the refrigerator for 1 hour.
2. Divide the dough into 8-9 parts. Keep the dough not being in work, in the fridge. Roll out thinly, almost to transparency, pierce in several places and bake at 200 C until Golden brown (7 minutes +/-). Cakes to cool completely.
3. Cream the softened butter, beat until very fluffy. Put the condensed milk and again a little beat. Every cake to coat with thin layer of cream, actually only for gluing. All the rough edges of the cakes to cut and crumble, even if cutting smeared in cream. Decorate crumb cake and cut into cakes. Leave to soak for several hours in the refrigerator.

You can leave a response, or trackback from your own site.

Leave a Reply

счетчик для сайта