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Today we are going to make a Russian-style Napoleon cake, also called mille-feuille cake. I think the pastry of this cake is quite simple to make. It is not like French mille-feuille that requires repeated rolling out and stacking. The method is basically the same as making scones. But once the finished puff pastry is broken open, it can also show many layers and taste very crispy.
The cream in the middle of the original cake is a combination of custard sauce and butter. I made adjustments myself because I really don’t like sauces with a lot of butter. I think it will be too greasy. I reduced the amount of butter a little and added some light cream. I think the cream I adjusted is really delicious, even though I used either imported butter or very ordinary and cheap Xinliang butter. After eating it, You won't feel bored at all.
recipe:
Pastry: 420g all-purpose flour, 200g butter, 1 egg, 3g salt, 7g vegetable oil, 6g white vinegar, add cold water to 200g
Cream: 400g milk, 4 egg yolks, 80g sugar, 30g cornstarch, 30g low-gluten flour, 150g butter, 100g light cream, 5g vanilla paste