Chopped Napoleon

1. 1

   In a bowl, combine the egg, vinegar, vodka, and water. Whisk well until the egg is dissolved.

   5 min

2. 2

   Gradually add the flour and knead into an elastic dough. You may need more or less flour, so adjust the consistency accordingly.

   15 min

3. 3

   Divide the butter into 6 portions. Divide the dough into 2 portions.

   5 min

4. 4

   Take one portion of dough, roll it out, spread one portion of butter, fold it over, and refrigerate for 1 hour. Repeat this process 3 times for each portion of dough.

   180 min

5. 5

   Finally, refrigerate the dough overnight.

6. 6

   To make the cream: Pour the milk into a saucepan and place over low heat. In warm milk, dissolve the starch, flour, and sugar. Stir constantly.

   10 min

7. 7

   Stir until thickened. Transfer the hot porridge to a bowl and cover with plastic wrap. Cool to room temperature.

   15 min

8. 8

   Separately, whip the room temperature butter and condensed milk. Add the cold porridge and vanillin with a spoon.

   10 min

9. 9

   Cut the dough into desired sizes and bake at high temperature (250 degrees Celsius) until golden brown.

   25 min

   250°C

10. 10

    Spread the cream on the cooled layers and sprinkle with crushed puff pastry.

    10 min

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.