Puff pastry, delicate cream and raspberries. Here is a delicious napoleon with whipped cream

Napoleonka and cream These are two similar cookies. You can often meet with disputes about their definition. Some say the differences relate to the dough. In fact, it’s about cream. The cream is a napoleon with whipped cream, i.e. with pudding cream enriched not with butter, but a whipped, sweet cream. Such a mass can be translated by shortcake or French cake countertops.

To prepare this recipe, you will need:

• 1 sheet of puff pastry (measuring about 25×40 cm),
• 500 ml of milk,
• 2 yolks,
• 2 tablespoons of wheat flour,
• 2 tablespoons of potato flour,
• 75 g cukru,
• 100 g of butter,
• grains from 1 vanilla pod,
• 500 ml of cream (36 %),
• 2 tablespoons of powdered sugar,
• Fresh raspberries (for decoration).

Expand and cross -section in half a sheet of puff pastry in half. Place on a baking tray lined with baking paper. In a few places, punch the dough with a fork. Put in the oven preheated to 200 ° C. Bake for about 15 minutes. Set aside to cool.

Pour about 150 ml of milk and mix thoroughly (kitchen rod or mixer) with yolks and both flour. Boil the rest of the milk in a saucepan with sugar and grains scraped from vanilla pods. Put the pod in the milk. Remove it when the milk boils, reduce the burner power and pour the milk with yolks. Stir the contents of the saucepan all the time so that the lumps are not formed. Cook until the pudding mass thickens. Set aside to cool completely.

Beat the strongly chilled cream cream with powdered sugar. Put half to decorate. Blend the pudding mass to aerate it. Mix it gently with the other half of the cream. Transfer the cream tops with cream. Cool them for 2-3 hours in the fridge.

Cut the Napoleon into smaller pieces with a sharp knife. Transfer the whipped whipped cream into the confectionery sleeve and decorate pieces of dough with it. Arrange raspberries on top.

Sources: Terazpoczy.pl