How to make Napoleons - VicentaLakin's Recipe

Recipe Recommendations

puff pastry
Castel cream sauce appropriate amount
fresh fruit appropriate amount

milk fragrance
roast
ten minutes
senior

Steps for Napoleons

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Make a thousand-layer meringue according to the making method of thousand-layer meringue. Roll out the layers of meringue into a rectangle 0.3CM thick.

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2. Casta cream sauce (about 325 grams): 250ML milk, 1 teaspoon of vanilla extract, 3 egg yolks, 75 grams of powdered sugar, 25 grams of low-gluten flour

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3. Boil the milk until it boils, turn off the heat, add the vanilla essence, stir well, and set aside

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4. Take a large bowl, add egg yolks and powdered sugar. 5. Use an egg beater to quickly stir until white. 6. Sift in low-gluten flour.

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7. Continue to stir and mix evenly. 8. Carefully pour the heated milk into the egg yolk basin little by little. Be careful not to pour too much at a time. Remember not to pour it all at once. This way, the milk is easy to cake. The best way is to pour a little milk and stir for a few seconds, then pour a little milk, and stir again. Each time, wait until the mixture is evenly mixed before adding the milk.

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9. Filter the mixed milk solution and pour it back into the milk pot (note that the milk pot should be cleaned, and the wall of the pot should be wetted with clear water first to avoid coking of the egg paste during the heating process) 10. Heat it over medium heat, while heating, stir quickly with a blender to avoid agglomeration

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11. When the egg batter is heated until it becomes a little thicker at first, turn the heat down a little. Use a rubber spatula to scrape the cream stuck to the wall and bottom of the pan and quickly stir in circles. 12. Wait until it becomes thicker. When it becomes thicker, turn down the heat again, speed up the stirring speed, and heat for about 1 minute. When the batter becomes a little dry, turn off the heat

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12. Wait until it becomes thicker, turn down the heat again, speed up the stirring speed, and heat it for about 1 minute. When the batter becomes a little dry, turn off the heat. 13. Quickly place the milk pan in ice water, and at the same time, keep your hands on it, continue to stir to cool it quickly. To increase the flavor, add a small amount of liqueur at this time. It can be cream or vanilla, or you can have none or none

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14. Stir until cooled and put into a decorative bag for later use (unused carrendar sauce can be put into a clean, water-free and oil-free glass container, sealed and placed in the refrigerator, but it is best to use it within three days, otherwise it will easily deteriorate) 15. Preheat the oven to 200 degrees, then remove the baking plate, put it into the middle layer of the oven, and bake for 20 minutes.