Composition / ingredients
Cooking method
I really like to cook the Napoleon cake. And if the recipe of the dough for this meal was always clear to me, then the cream was more complicated. All this happened because there are several recipes for Napoleon cream. I have chosen the most optimal option for myself and use only it. I'm going to share it with you now. We begin the preparation of this cream by mixing milk (125 grams) with sifted flour (4 tablespoons). Then boil 125 grams of milk with vanilla sugar, stirring. Then add the first part of the milk mixture to it in small parts. When our mass becomes thick enough, we immediately remove it from the fire and put it in a cold place (but not in the refrigerator). After that, we take the butter that was lying outside the refrigerator, that is, at room temperature and rub it well with powdered sugar. Now mix this oily mass and the one that was removed in the cold, mix well. Here is the cream for Napoleon and ready! We can start smearing the cakes.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
