Napoleon puff cake with cream and berries

6 servings
2 hours 30 min

For the base, we need 750g of puff dough in the plates. It needs to be pre-thawed.

Cut each dough plate in half into identical rectangles.

Place the dough on a baking sheet and cover with sheets of parchment. Put some load on top so that the dough does not rise much when baking. I put baking sheets in the test one on top of the other, and they serve as a load.

Bake the cakes in the oven heated to 200 ° C for about 20 minutes. Cool the ready-made cakes.

Cut each bark into 2 parts to make squares. My dough slightly rose and stratified, so I cut the squares also along two halves sweeter.

Crush one square into a separate dish.

Cream. To make the cream, we need: 250ml of milk; 50g sugar; 4 eggs; 2 tbsp. l. starch; 1 tsp vanilla sugar.

Pour sugar, vanilla sugar and starch into the saute pan. Break the eggs.

Grind everything thoroughly until the sugar is completely dissolved.

Pour in the milk and stir until homogeneous.

Put the saucepan on a medium heat and, constantly stirring, bring to a boil.

As soon as the cream boils, reduce the heat and cook, stirring, until thickened. The cream should turn out as thick as possible.

Remove the finished cream from the heat, cover with cling film "in contact" and cool.

Filling. For filling, we need: 100g grapes; 100g blueberries.

Wash and dry the berries. Cut the grapes from the twigs and cut in half. It is better to take grapes without seeds, for example, a kish-mish variety.

Rinse the dough square with cream, sprinkle with berries on top. Repeat the layers another 1-2 times.

Lubricate the last cake with cream, sprinkle with crumbs.

Garnish the cakes with grapes, blueberries and mint and serve. Enjoy your meal!