I’ve been cooking Napoleon cake for 3 years using this recipe. Everyone asks me for this recipe!
Ingredients:
for the cake top:
puff pastry - 600 g (21.16 oz)
IN THE OVEN 180 °C (356 °F)/25 minutes
Tray size 32 X 42 cm (12.6 x 16.6 in)
for vanilla cream:
vanilla flavored pudding powder - 40 g (1.4 oz)
sugar - 100 g (3.5 oz)
milk - 500 ml (16.9 fl oz)
To cold
for the chocolate cream:
vanilla flavored pudding powder - 40 g (1.4 oz)
sugar - 80 g (2.82 oz)
milk - 500 ml (16.9 fl oz)
dark chocolate - 100 g (3.5 oz)
TO COLD 45 minutes
IN THE FRIDGE 1 H
powdered sugar - 20 g (0.7 oz)
a complementary recipe:
carrots - 2 pieces
orange - 1 piece
water - 300 ml (10.14 fl oz)
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