Скачать или смотреть 12 layers Napoleon Cake

This is the king of all the cakes! So good and royal!

Ingredients:
1 cup cold water
2 eggs
1 tsp salt
1 tbsp vinegar
5 cubes of cold butter (2.5 cups)
5 cups flour

Custard cream:
8 egg yolks
1 cup sugar
1 tbsp vanilla
pinch of salt
1/2 cup corn starch
4 cups of milk
3 cubes of butter

Instructions:
First I want to inform you to keep the dough cold at all times! That is the secret to a successful puff pastry dough.
Combine cold water, eggs, vinegar, and salt. Mix and place it in the refrigerator so keep it cold.
Cover your working area with 5 cups of flour. And start shredding cold butter on the larger whole. You will need to cover the butter in flour constantly so the shredded butter won’t be clumping but stay separated.
Make a little volcano from the shredded butter and flour and pour the cold mixture that we made either in the center.
At first use a fork to mix and then a bench scraper to fold the dough. The idea is to collect all the pieces together. Do NOT knead the dough. And keep the dough cold.
Split the dough into 2 even pieces and tightly seal it with a plastic wrap.
Refrigerate for at least 2 hours. (This dough can be stored in the refrigerator for up to 2 days. )
Take the dough out from refrigerator and split each piece into 6. Total pieces you should have 12.
This dough will be sticky so dust flour when you need to. Roll out each piece of the dough and cut 10 inch circle in diameter. The edges of the dough don’t discard. We will bake them and use for the crumb coat.
Will a fork make wholes in the dough for even baking.
Place the dough on the parchment paper and bake at 375F for 12 minutes or until golden.

To make the custard cream:

Combine egg yolks, sugar, vanilla, salt, corn starch and milk. Mix until well blended. Transfer to a pot and heat on medium heat. Constantly mix it. When the cream starts to thicken, remove it from the heat.
Transfer the cream to a bowl and add cold butter.
Mix until blended and smooth.
Tightly cover it with a plastic wrap. We want no air pockets.
Refrigerate for 2 plus hours.

Now put the cake together. 12 layers of flaky puff pastry dough a delicious custard cream. Use a lot of custard cream because the puff pastry layers are dry and will absorb a lot of cream. Finish the cake with the crumb coat.
Let the cake rest at room temperature for 1 hour before transferring it to the refrigerator. Refrigerate for at least 12 hours before serving the cake.


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