This Napoleon I would be described by many flattering adjectives. He was not dry, but not sticky to single com: puff cakes are felt, but they are well-soaked, soft so that the cake can be eaten with a fork. Butter low - only cakes, the cake is not pereslaschennye and easy to stomach. Dough recipe get in touch, but in the process of cooking has made some critical adjustments. The custard recipe from "cooking at home".
Prepare the cakes. Prepare two tests for Napoleon. 1 the dough: 1 pack of butter (250g) melt, remove from heat and mix with 1 Cup flour. Brewing is not necessary!
Dough: 1 Cup sour cream whipped with 2 eggs. Add 550 ml flour (2 cups + 1/5 Cup). Mix. You get a very soft dough feels sticky, same as normal bread or butter. Knead it for about 15 minutes, until it begins to come unstuck from the walls of the bowl and no longer stick. Particularly to develop the gluten is not necessary.
Divide second dough into 5-6 equal parts. Table well dusted with flour (well - generous, but not a thick layer). On another table or loose half of the same table to roll out the polyethylene (plastic wrap). One portion of the dough out thinly, gently move on the film and then spread the 1st test. If the first dough is very bad, greasy, add 1-2 C. L. vegetable oil. It is more convenient to smear the culinary spatulas or, in the absence tional, finger, tipped horizontally the table. From a spoon the dough may tear. Roll out the next part of the test to the same dimensions as the previous one, transfer it to greased first test of the previous part, trying to keep the edges matched and only then spread the first test. To do the same with the rest of the test.
All slathered cakes twist roll. Wrap with cling film and leave in the fridge overnight (12 hours).
Cut the roll crosswise into 18 to 20 parts up to a thickness of 1.5 cm to Put the pieces on a plate and put into the refrigerator-all except one, that what we're going to roll out. That's what the roll inside.
Roll out evenly, without istechenii on a generously floured table until 1.5 - 2 mm. (Roll not cut, where the layers and on the outside) is that the transparency is not necessary - otherwise it will be difficult not to burn the crust when baking. So the cakes were smoother, the edges of the trim with the plates. The finished cakes can not be cropped out - too fragile. When baking the form is still slightly distorted, but later will need to trim the assembled cake with a knife and the problem will be solved. Pruning immediately crumple into a ball so as not to dry. Of them then also make cakes.
Bake the cakes for Napoleon alternately in a pan (dry, no oiled) in a very hot oven. Not to overdo, as soon as the dough will be baked - just out. Then you need to relentlessly follow every koriem, because they are baked very quickly. Remove the cakes from the pan and put a pile on a plate. Once all the dough over, roll out on the same principle layers of scraps. So much happened today out of all dough (from trimmings)
Once all the cakes are baked, prepare the cream. Yolks put in a bowl and mix with sugar and vanilla sugar (the yolks will be mixed with labor). Pour 50 ml of cold milk and stir. * Add milk facilitates the stirring, but no need to pour a lot of milk, otherwise the mixture will become too liquid and when you add in the yolk mass of the flour can form lumps. Better milk poured in two steps - then lumps are formed. Add to yolks sifted flour and stir again. (like biscuit dough - from the bottom up) Pour 50 ml of cold milk - all together mix (mixture consistency should be like liquid sour cream).
The rest of the milk pour into a saucepan and bring to a boil, stirring occasionally and watching that the milk is not burnt. * Instead of vanilla sugar you can use vanilla pod - the cream will be much more aromatic. The pod should be cut in half (one half immediately remove and use for another dish). Scrape seeds from remaining half. Vanilla seeds and peeled half of the fruit to put in the milk. Milk with vanilla bring to a boil, stirring occasionally. Then remove from heat and strain through a fine sieve. The yolk mass pour into a large clean saucepan (I used non-stick deep pan). * Specified in the recipe amount of cream is optimal to take a steel or non-stick pan with a volume of ~3 liters. Enamel pot use is not desirable - the cream will burn to the bottom. Hot milk pour a thin stream in the yolk mass, stirring occasionally. The pan with the yolk-milk mixture put on the stove and bring to a boil over medium heat, stirring constantly with a silicon spatula. TO INTERFERE WITH NEED VERY QUICKLY. From the heat of the cream will gradually thicken. As soon as will begin to boil immediately remove from heat. As you can see, smooth - no lumps.
A few of the cakes set aside for Obispo. * Brush the remaining cream (with hot, just cooked). I have one cake left 5-6 tbsp cream - ie a lot, do not be greedy, the cream is practically not follow! Here he is tall and not flattened.
Leave the cake for an hour at room temperature (below hot cream soaked cakes and they did not break under compaction), then gently press the cake with your hands to a donkey. With a knife trim the cake edges. With a rolling pin crumble several pending their cakes and sprinkle with the cake. You can put on top of the cake, but this may damage the cake - I was afraid. But the cake and no load soaked as it should! Put Napoleon cake in the fridge for 12 hours to well soaked. In this Napoleon about 18 cakes. Bon appetit!
Soaked the cake in the cut. As you can see, the cream does not flow, but the cakes are very soft and perfectly soaked.