Napoleon With Lemon Cream / Book of recipes / Bon Appetit
Channel: Recipe Book / Bon Appetit
Date: 2021-02-14

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✅ Napoleon With Lemon Cream 👇

Ingredients:
* Salt - 2 Pinches (dough)
* Lemon - 0.5 Pieces (cream)
* Sugar - 100 Grams (cream)
* Butter - 50 grams (cream)
* Butter - 400 grams (dough)
* Wheat flour - 3.5 Glasses (dough)
* Chicken egg yolk - 2 Pieces (cream)
* Ice water - 30-40 Milliliters (dough)
* Wheat flour - 5 Tablespoons (cream)
* Milk of any fat content - 800 Milliliters (cream)

The lemon-flavored Napoleon goes well with hot drinks without sugar: tea or coffee. The dessert turns out to be very tender, juicy, soft and tasty. The main thing is to taste the cream, calculating the amount of sugar so that it does not seem sour to you.

👉 Step by step cooking 👇

1. Prepare the necessary products, let's get started!

2. Sift flour into a deep container, cut cold butter there and add salt. Chop the butter thoroughly with a knife to mix with the flour.

3. Then remember flour and butter with a fork, turning into butter crumb.

4. Pour in ice water and collect the dough into one bun. Then divide it into portions and roll each of them into a bun. Place in the freezer for 5-10 minutes.

5. After this time, remove the dough balls from the freezer. Preheat the oven to 200 degrees. Roll each ball out thinly and cut a circle out of it using a plate or dish. Sprinkle a baking sheet with flour and put the rolled blanks on it, prick them with a fork.

6. Bake about 3-5 minutes until crisp and place on a plate. Bake the rest of the cakes in this way. Let them cool for 20-30 minutes.

7. Separate the yolks from the whites by breaking the chicken eggs. Place the yolks in a cauldron or ladle with a non-stick bottom. You won't need proteins in the recipe. Add sugar.

8. Pour in cold milk, add flour and whisk everything, being careful not to form lumps.

9. Scald the lemon with boiling water and grate the zest from its half. Squeeze out the juice from half a lemon.

10. Pour the juice into the milk mass and add the zest. Stir and place container on stove, turning on medium heat.

11. Stir with a whisk until the cream thickens.

12. Stir the butter into the cream and stir. Cool the cream for about 30 minutes, covering it with cling film.

13. Spread the cooled cream on the cakes, laying them on top of each other. Leave a couple of cakes to create a crumb powder.

14. Chop two cakes and sprinkle crumbs on the sides and top. Place it in the refrigerator to soak for 4-8 hours. After about 2 hours, lightly press down on the dessert to soak it better.

15. Decorate the cake when serving. You can add a new bright taste to your favorite delicacy with the help of lemon, adding its zest and juice to the custard. The cake is prepared quickly, but the main thing is to let the dessert soak for about 4-8 hours in the cold.

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