"Napoleon" in a new way: with chocolate cakes and delicate cream

The traditional "Napoleon," to which everyone is accustomed, can be prepared in a new way. To do this, add cocoa to the dough. Chocolate cakes go well with buttercream – this dessert will impress your family.

The idea of making a chocolate Napoleon with delicate cream is published on the Instagram page of food blogger Oksana Bilinska (oxana_bil). Leave the cake in the refrigerator for a while to allow the cakes to soak.

Ingredients for the dough:

• butter – 400 g
• flour – 520 g
• cocoa – 60 g
• large egg – 1 pc.
• ice water – 220 ml
• apple cider vinegar – 1 tbsp.
• salt – 1/2 tsp.

Method of preparation:

1. Put the bowl on the scale.

2. Put in the egg, salt, vinegar, and water (the weight of the liquid ingredients should be 280 g).

3. Mix the flour with cocoa and grate the frozen butter, grind everything into crumbs.

4. Make a well and pour in the liquid ingredients.

5. Knead the dough, first with a spoon and then with your hands (the dough is tender and soft).

6. Divide the dough into 10 pieces, form into small balls, and place on a plate.

7. Cover with plastic wrap and refrigerate for 2 hours or freeze for an hour.

Ingredients for the cream:

• milk – 650 ml.
• eggs – 2 pcs.

• sugar – 220 g
• starch – 60 g
• salt – 1/4 tsp.
• vanilla sugar – 2 tsp.
• butter – 50 g
• dark chocolate – 100 g
• cream 33% – 350 g

Method of preparation:

1. Bring the milk almost to a boil. Pour sugar and starch into a bowl and mix.

2. Add salt, eggs, and mix until smooth.

3. Pour part of the hot milk into the egg mixture, stirring vigorously.

4. Put the remaining milk on the fire and pour the resulting mixture in.

5. Stir and cook until thick and bubbles form.

6. Remove from heat, add vanilla, butter, and stir.

7. Pour into a bowl, add the chocolate and stir.

8. Cover the contact with foil and leave to cool at room temperature.

9. Sprinkle the parchment with a little flour, roll out the puff pastry into a thin layer, and cut out a circle with a diameter of 22 cm.

10. Prick the dough with a fork, and sprinkle with powder.

11. Put the paper with the dough on a razor.

12. Bake at 220 degrees for 7-10 minutes until golden brown.

13. Whip the chilled cream to peaks.

14. Add gradually the custard mass (in 4 steps).

15. Whisk the remaining cakes with a blender into crumbs.

16. Assemble the cake, cover the sides, top with cream, and sprinkle with crumbs.

17. Put the cake in the refrigerator for 5 hours to soak well.