John Myers
Ingredients for 1 servings:
- 4 puff pastry rolls
- ½ liter of milk
- 2 eggs
- 200 g sugar
- 100 g flour
- 3 packets of vanilla sugar
- 150 g butter or margarine
- Powdered sugar, for sprinkling
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes
“Napoleon”
Unwrap the puff pastry rolls and bake in a preheated oven at least 200 degrees Celsius for about 15-20 minutes. The pastry rolls don’t need to be browned; they can remain light brown, depending on your taste; both variations are possible. Then remove from the oven and let cool. Bake the fourth roll until browned so the pastry becomes crispy, about 30 minutes or more; you’ll need this time at the end for decoration. For the cream: Beat the eggs with a mixer until frothy, gradually stirring in the sugar. Mix the flour with the milk to ensure no lumps form. Then fold into the egg and sugar mixture and bring to a boil twice, stirring quickly and evenly to prevent the cream from burning. Remove the finished cream from the heat and let cool. When the cream is lukewarm, add the softened butter or margarine and the vanilla sugar and beat with a mixer. Spread the cream on the baked puff pastry sheets. Proceed as follows: First puff pastry, then cream, puff pastry again, and so on. The final layer is cream. Spread the cream on the sides as well. Crumble the fourth crispy pastry sheet; it will become even crispier once it has cooled. Sprinkle the cake with this crumble on all sides and on top. If desired, you can also sprinkle the cake with powdered sugar. Place the cake in the refrigerator and let it rest for at least 1 hour.
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