Napoleon

Indulge in a classic French Napoleon, where layers of flaky pastry embrace rich cream and a hint of sweetness. Perfect for a special occasion or a delightful dessert after dinner.

• 500 grams all-purpose flour
• 250 grams butter
• 1 teaspoon salt
• 3 tablespoons sour cream
• 2 tablespoons vinegar
• 1 cup milk
• 3 tablespoons sugar
• 3 tablespoons cornstarch
• 200 grams heavy cream

Method

1. 1

   In a large bowl, mix the flour and salt. Add cold diced butter and mix until crumbly.

2. 2

   In a small bowl, combine sour cream and vinegar. Add to the flour mixture and knead until a dough forms. Chill for 30 minutes.

3. 3

   Preheat the oven to 200°C (400°F). Divide the chilled dough into 8 equal parts and roll each part into thin circles.

4. 4

   Bake the rolled circles on a baking sheet for about 10 minutes or until golden. Let them cool completely.

5. 5

   In a saucepan, heat the milk, sugar, and cornstarch over medium heat until thickened, stirring constantly. Let it cool.

6. 6

   Whip the heavy cream until stiff peaks form, and then gently fold it into the cooled milk mixture to create the cream filling.

7. 7

   Layer the baked pastry circles with the cream filling in between each layer. Cover the top with cream and sprinkle with any leftover crumbs.

8. 8

   Refrigerate the assembled cake for at least 4 hours or overnight before serving to allow it to set.