Napoleon Instant
Composition / ingredients
10
Servings:
Cooking method
Roll out the puff pastry and cut into squares. Place on a baking sheet and bake until cooked.
Grind the yolks with sugar, add 50 grams of milk and flour. Pour the boiling milk into the yolk mixture, mix and return to the fire. Cook until thickened. Cool and beat with butter. Leave part of the cakes to sprinkle (grind), and mix the rest with cream. Put the mixture in any form and sprinkle with the remaining crushed crumbs. You can decorate with coconut shavings.
Grind the yolks with sugar, add 50 grams of milk and flour. Pour the boiling milk into the yolk mixture, mix and return to the fire. Cook until thickened. Cool and beat with butter. Leave part of the cakes to sprinkle (grind), and mix the rest with cream. Put the mixture in any form and sprinkle with the remaining crushed crumbs. You can decorate with coconut shavings.
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Coconut chips - 592 kcal/100g
- Egg yolks - 352 kcal/100g
