French milfeuille turned Russian napoleon

Category: Bakery products
Kitchen: french
French milfeuille turned Russian napoleon

Ingredients

wheat flour 320 g
butter 200 g
chicken eggs 2 pcs.
salt 1/4 tsp
water or milk 2 tbsp. l.

Cooking method

  • French milfeuille turned Russian napoleon
  • We soften the butter, mix everything quickly. My bread maker does it. Then we cut the dough into koloboks - from 4 to 8 pcs.,
  • French milfeuille turned Russian napoleon
  • put in the refrigerator for at least one hour.
  • Then we roll each bun thinly - I rolled it right on a sheet of Teflon paper,
  • French milfeuille turned Russian napoleon
  • put in a pizza maker,
  • French milfeuille turned Russian napoleon
  • bake until golden brown.
  • French milfeuille turned Russian napoleon
  • We carefully fold the finished sheets.
  • French milfeuille turned Russian napoleon
  • Then we coat with any cream, better with custard - there are many recipes on the forum; press lightly, if the cakes are slightly cracked - not scary, let them soak, preferably 12 hours.
  • Can be done with such impregnation, like this
    Cake "Fish Napoleon" (MariV)

    French milfeuille turned Russian napoleon
  • Happy New Year!

Note

"There was a time when the cake, known in Russia as Napoleon, was called mille-feuille, which translated from French means "a thousand sheets". The first mention of this cake is in the book by François Pierre de la Varena "French chef" ("Cuisinier françois"), published in 1651 year. This is one of the first professional cookbooks to contain recipes that anyone could use to reproduce their favorite dish. The success of the book was not long in coming, as evidenced by its thirty editions and the emergence of numerous imitations with unceremonious borrowings.French milfeuille turned Russian napoleon
Subsequently, the dessert was perfected by the founder of French "haute cuisine" Marie-Antoine Karem. It is quite possible that it was he who, during his short stay in Russia as the cook of Alexander I, introduced the confectioners of the imperial cuisine to the recipe for making a cake, which, in 1912, during the celebrations in honor of the centenary of victory in the Patriotic War of 1812, held in Moscow and St. Petersburg, revived as a multi-layer cake napoleon. To increase the attractiveness of tasty dishes at that time, they were assigned sonorous names, and the reason for assigning the name of the French emperor defeated a hundred years ago to the new dish was more than enough ... "
Source - the journal "Science and Life".

Mikhaska
Olenka! Bravo! Bravo! Bravo! You are a master! And, already, about what a gorgeous photo, and there is nothing to say. I am out of breath ...
Eighth March
And I liked where the leaves lie like a pea. Such bubbles!
Interestingly, it will be delicious with boiled condensed milk?
MariV
Mikhaska, Ira,!
Eighth MarchMarina, I don’t use boiled condensed milk at all for the layer, I don’t know what will happen to her.
Irina.
Olga, a piece of such delicious, just super !!! Thank you for this recipe, it must be very tasty !!!
It will be necessary to try to bake, especially since it is so convenient to bake cakes in Princesses. And a recipe from simple products that are always at hand.
MariV
Irina.Yes, Irina, it is very easy to bake these cakes in a pizza maker!
fomca
Quote: March 8th
Interestingly, it will be delicious with boiled condensed milk?
Marina, just with one boiled condensed milk it will be dry and hard. If you like condensed milk, then it is better to make a butter cream with it, add a little whipped cream, smear it and let it stand for a couple of hours at room temperature. Then into the cold. It will be saturated, but not completely, a slight crunch will remain.
MaBa
MariV, Olya, the cake is just I love Napoleon, but I never risked baking it. Now that I have a princess and your masterclass, I will definitely bake it in a week. Thanks for the recipe
MariV
MaBa, Natasha, if you haven't baked before - first, make not 8 cakes, but less, 5 or 6. Before baking, pin the cakes with a fork so that they do not swell too much.
lu_estrada
How wonderful, New Year's!
Inusya
Ol, well, now I'm clever in the circle of girlfriends)))). And then they just tortured me with questions, "what are you every year with your Napoleon ?, there is a lot of new things ..." Let them now precipitate with their new one)))). I have already learned the new name))))))))
MariV
Yeah, only with a small letter, like Olivier. In general, they will be patstal ...
Bul
Olga, Thank you! Fast and not for a seafood recipe! I love that! Bookmark it for sure!
Happy New Year!
MariV
| Alexandra |
MariV, thanks for the recipe, and I wanted to ask for a reference - which cream recipe is better here, I haven't made a custard for 1000 years, but in this NG, I hastily made Poleno-Napoleon with a cream of two condensed milk and butter and inspired by how his household of all ages devoured praising - I want to prepare for Christmas and in a row the next two family DR ...
MariV
I think that your quickly eaten is just right.

It must be borne in mind that the cakes from the purchased puff pastry differ significantly from these. Here the cakes are very brittle.
| Alexandra |
So it is not custard - I collected everything that was - a can of boiled condensed milk, a can of ordinary and 1.5 packs of butter, 800g ready-made dough. And you write that you don't use condensed milk? It turned out delicious, but I would like the butter dough and custard cream ...
| Alexandra |
But only I bake in the oven, I sat in the bushes - I didn't buy any oven like yours, now I'm sorry for the money.
MariV
Quote: | Alexandra |

So it is not custard - I collected everything that was - a can of boiled condensed milk, a can of ordinary and 1.5 packs of butter, 800g ready-made dough. And you write that you don't use condensed milk? It turned out delicious, but I would like butter dough and custard cream ...
Re-read it again - I don't use boiled condensed milk. Condensed milk cream + butter is a classic of the genre.
Custard - in the search engine type "Custard Cream" and you will be happy.

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