Napoleon Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups sugar
4 eggs
1 cup milk
1 cup flour
1¼ t. salt
2 T. butter
7 cups milk
Mix flour, sugar, salt and milk together. Add eggs and continue mixing until smooth. Heat 7 cups of milk on medium heat. Pour 1 cup of milk into egg mixture and stir. Add another cup and stir again. Pour egg mixture into milk and stir til smooth, stirring constantly. Let cool to room temperature. Stir once or twice.
8 Rome apples
1 cup water
1 cup sugar
3 T cornstarch
½ water
1½ T. lemon juice
Peel and core apples. Slice into 8ths and place into pan. Add sugar, water and lemon juice and cook over medium heat till tender (about 10 minutes) Thicken with cornstarch mixed with ½ cup water. Cook 2 minutes longer.
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Directions: |
Directions:Pastry
3 eggs
1⅓ stick of butter, room temperature
1 cup sugar
2 t. baking powder
⅛ t. baking soda
⅓ cup milk
4½ to 5 cups flour
Beat butter until light. Add sugar a little bit at a tine. Beat eggs once at a time. Mix flour, salt, baking power and soda. Add 1 cup to the egg mixture and stir. Add milk and rest of flour to make a stiff dough. Divide into 6 parts - 5 equal pieces and 1 smaller one for crumbs. Roll our each part between two sheets of Handy Wrap to a 10" circle. Place on greased baking sheet or pizza pan. Poke with fork. Bake at 400º for 15-20 minutes. Cool on baking sheet for 5 minutes and then transfer to plate. Repeat 5 more times.
Spread cooled layers alternately wit cold filling and apples. Begin and end with filling. Crush small layer with rolling pin to make mall crumbs. Sprinkle these crumbs on top and sides. Cover with plastic and Refrigerate. Serve next day.
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Personal
Notes: |
Personal
Notes: Napoleon cake, also known as mille-feuille and vanilla slice, is probably the most beloved dessert in Russia.
Invented in the 18th century in France, Napoleon cake for some reason became Russia's favorite pastry. Served in restaurants and cooked at home, this multi-layer cake with pastry cream is the first choice for a holiday feast.
The cake initially named mille-feuille (which means a "thousand layers" in French) was brought to Russia in the early 19th century and was widely cooked during the festivities after the victory against the French army of Napoléon Bonaparte in 1812. The cake tickled Russians’ fancy so much that after two centuries many of them consider it to be a part of their national culinary heritage. https://www.rbth.com/multimedia/video/2016/12/02/russian-oven-napoleon-cake_653055
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