From childhood, we all remember the taste of our mother’s cakes, the king of which is Napoleon. Today WomanEL offers to prepare this wonderful dessert according to the signature recipe of Vladimir Yaroslavsky.
Mom’s Napoleon was the best, most delicious childhood dessert, but a couple of years ago I tried to cook it from her notebook and the impressions weren’t the same. I tried about 8-9 different recipes and came up with my favorite with white chocolate and condensed milk.
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Ingredients for the cakes:
- 340 – 360 grams of flour ;
- 250 g butter 82.5%;
- 1 small egg;
- 140 grams sour cream;
- 3 grams salt;
- 140 grams sour cream;
- 3 grams salt;
- 10 g cognac.
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Ingredients for cream:
- 600 grams of milk;
- 200 grams of whole eggs;
- 200 g white chocolate;
- 10 grams gelatin;
- 200 grams butter 82.5%;
- 260 grams of condensed milk.
< li>10 g vanilla sugar;
Prepare the cakes: beat butter with sour cream and eggs. Add salt, cognac and flour and quickly knead the dough.
Let it stand in the cold for half an hour under film, divide into 8 cakes and roll out on parchment, file with flour. Prick with a fork and bake at 180 degrees until golden brown.
For the cream, add eggs and vanilla sugar to the milk. Bring to 80 degrees Celsius so that the mixture becomes thick and the eggs do not curdle.
Add snow-white chocolate and pre-soaked gelatin slices, mix. When the mixture has cooled a little more to about 40 degrees, add soft butter. Stir and let cool for 8-12 hours.
Take it out, beat for 10 minutes, adding condensed milk until the mixture becomes airy. I divide the cream into 8 parts so that I can spread it on the sides. The last top crust can be made into crumbs.
According to Vladimir, slightly crispy cakes remain that way for a long time, and the light cream is milky-rich. And it hits the heart…
We used to make “Truffle” candies with tiramisu flavor according to Lisa Glinskaya’s recipe.