Napoleon (Puff pastry)
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Napoleon (Puff pastry)


Napoleon (Puff pastry)

Preparation Time20 Minutes
Cook Time30 Minutes


  • 10 puff pastry, Strawberry

  • For the cream; 750 ml milk, 1 egg yolk, 1 finger less sugar than 1 cup, Half a cup flour, 2 spoons starch, 1 pack of vanilla, 1 tablespoon butter or margarine, 1 pack of powdered whipped cream



Square puffs are cut rectangularly and brought to room temperature. Holes are drilled by dipping them with a fork. Bake in a preheated 200 degree oven for 20 minutes. (Until browned).


When the puffs are cooked, the cream is prepared. In a saucepan, milk, sugar, flour, starch, egg yolks are added and whisked. When the lumps are gone, they're put on the stove. It is cooked by stirring constantly. When the eye is eye-to-eye and thick, it is removed from the heat. Vanilla and butter are added and mixed. The cling film is sealed on top of it so that it does not attach a shell to the custard.


Once heated, add the powdered whipped cream and beat with the mixer for about 5 minutes. (At this stage, if it is too solid, you can add a small amount of milk.) It's left to cool. It's put in a squeezing bag.


The cooked puffs are separated from the middle. Cream is squeezed between them and strawberries are put in it. You can make 2 or 3 layers on request. You can decorate and serve it as you wish.

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