Napoleonka does not come from France at all, a from Italy, exactly from Naples. Contrary to popular belief, its name does not refer to Napoleon, but the city in which it was created. The dessert was prepared there from three lobes of the leaflet dough, and translated with cream or jam. Quick, because in the 17th century the cake was taken over by the French who called Napoleonka millefeuillewhich means in French “a thousand petals”. When the dessert reached Poland, it began to be prepared in a simplified version – three patches of dough were replaced with two, and the fruit cream turned into a vanilla pudding or whipped cream.
The place of origin is not the only aspect of the dessert that raises doubts. The next one is his name. Napoleonka is also known as a cream. Are these two different cookies? It turns out not. Depending on the Polish region, the dessert accepts various names. Therefore, being in Greater Poland, we will order Napoleon, and in Lesser Poland.
Fortunately, regardless of the name under which this delightful cake is hidden, we can always count on its unique taste. A few easily available ingredients are enough to prepare them at home. Thanks to this recipe, you will create them quickly and simply.
See also:
Ingredients:
- 2 sheets of puff pastry,
- 1 l of milk,
- 4 yolks,
- 4 tablespoons of wheat flour,
- 4 tablespoons of potato flour,
- 100 g cukru,
- 200 g of butter,
- 1 vanilla chick,
- Additionally: powdered sugar.
Heat the oven to 200 degrees C. Spread on a baking tray lined with baking paper and cross -section in half. Prick with a fork and put in the oven. Bake for 12-15 minutes, then remove and leave to cool. Prepare the second sheet in the same way.
Go to prepare the cream. Measure 250 ml of milk and pour into a large bowl. Add eggs, wheat flour and potato flour. Mix thoroughly. Pour the remaining milk into a pot with a non -stick coating. Vanilla chick cross -section along and pick the grain. Add them to milk with sugar. Heat the whole. When the milk is hot, add butter. Reduce the heat and slowly pour in the previously prepared mass with yolks and flour, Stiring constantly with a kitchen rod. The ingredients should combine nicely and the mass should be thickened. Cook for a while, then remove the pot from the heat and leave to cool.
When the cream is still slightly warm, you can start folding Napoleon. In the form, place the flats of puff pastry at the bottom, put the cream on them, and then cover with the next baked sheets. Leave to cool. Finally, sprinkle with powdered sugar. When the dough concentrates, cubes and serve.
Source: NowowoPuje.pl
