Napoleon -mille Feuille -cake |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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ı saw this recipe and tried ..it was nice ..but hard to make it.. Ingredients:
- 1 lb puff pastry (either self made or store-bought) |
custard: 6 egg yolks |
- 2 cups of sugar (400 g) |
- 2 tbsp flour |
- 3 cups milk |
- 1 cup softened butter |
- 1 tsp of vanilla extract |
1/2 cup walnuts |
Directions:
1. Roll out the puff pastry into 4 thin squares. Poke each slice with a fork (not once, many times and evenly :) and bake until golden.
2. To make the custard:
3. Beat the egg yolks with the sugar and vanilla. Add the flour and whisk again. Then add 1 glass (~250 ml) of milk and whisk so that it's nicely smooth and combined.
4. Heat 0,5 l of milk in a separate pot and just before it starts boiling, add the mixture of eggyolks and keep constantly mixing on low / medium heat until the mixture thickens.
5. Set aside and let it cool, when the mixture has cooled down almost entirely (is just slightly warm), add the softened butter and beat it in (the butter shouldn't melt
6. Start building the cake, cover a slice of the puff pastry with a generous amount of the custard (the thinner the pastry slices and the more of custard the better), then add another layer of the puff pastry and another layer of custard and so on. Also do the sides with custard and then decorate with walnuts.
7. And now the hard part - it should sit somewhere cool for 24 hours before eating so that the custard can seep through the layers of puff pastry and the entire cake can become soft and moist.
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