Learn how to make the authentic Russian or Napoleon strudel
The Russian cake, Russian millefeuille or Napoleon is a type of dessert that, as its name indicates, comes from Russia. However, it is characterized by being a mixture of flavors that everyone loves.
This is the reason why it has managed to transcend the barriers and is currently very popular throughout Europe.
The procedure is very simple, although many people find it difficult the first time. However, below we will leave you a sequence of easy steps to follow so that it is easier for you to understand the process.
Russian millefeuille ingredients
For the mass
140 grams of frozen unsalted butter.
100 grams of plain yogurt, unflavored.
1 medium egg.
225 grams of all-purpose flour.
1 pinch of salt.
For the cream
220 milliliters of liquid cream for cooking or whole milk.
50 grams of sugar.
1 branch of vanilla.
20 grams of cornstarch or cornstarch.
2 yolks.
175 grams of unsalted butter.
125 grams of condensed milk.
1 pinch of salt.
Steps for the elaboration of the Russian millefeuille
Start to make the cream
In a container place 2 yolks, then add the sugar.
Next, add the seeds of a vanilla branch. If you don't have branch vanilla, you can use vanilla essence or vanilla sugar.
Beat the sugar with the yolk, then add cornstarch and mix.
Add boiling cream to the mixture. If you like, you can use milk instead of the liquid cream. But, I recommend that you use whole milk.
Stir and pour the mixture into the saucepan. Place the saucepan over medium high heat and without stopping stirring cook the cream until it thickens. Remember to stir vigorously.
Place the cream on a plate, and cover it with a piece of cling film. It is important that transparent film comes in contact with the cream so that a crust does not form.
Let the cream cool to room temperature.
Preparation of the dough
Sift the flour onto a flat surface. Then add 1 pinch of salt and grate the frozen butter. It is important that it is frozen, that it has been in the freezer for at least 2 – 3 hours.
Make a hole in the center, add the yogurt and 1 egg. Mix the yogurt with egg, and it is noteworthy that the yogurt must be cold.
Put everything together, making a dough. It is not necessary to knead this dough, but you just have to put everything together in a ball as quickly as you can.
Divide the dough into 7 pieces of the same weight and roll them into balls. Then, put them in a container. Do it quickly, so they don't get hot in our hands.
Close the container and store it in the fridge for 1 hour.
Baking the dough
Turn the oven to 220º C with heat from above and below. If you don't have this function, please put the heat only from below. Preheat the oven for at least 20 minutes.
Take the dough out of the fridge and take 1 ball of dough.
Sprinkle the ball with a little flour and roll out as thinly as you can.
Place this ball stretched out on a baking sheet lined with parchment paper. Put it in the oven and bake until golden brown. Usually 7 minutes is enough to bake.
Cut the sheet to the size of the cake with the help of a plate. You can eat the remains, because you will not need them.
Place the foil on a rack to cool.
In the same way, stretch and bake the remaining dough pieces.
Assemble the cake
Whip the butter until it turns whitish. The butter has to be very soft. Add half of the condensed milk and integrate it, beat and then add the remaining condensed milk and then mix.
Add the pastry cream in 2 or 3 sessions and integrate it. With the last batch of pastry cream add 1 pinch of salt.
Proceed to assemble the cake. It is better to do it directly on the plate in which you are going to serve it. To avoid staining it while you are assembling it, cover it with pieces of paper.
Place the first layer of dough and in the sheet add 1 tablespoon of cream and distribute it. Do it carefully, so as not to break the sheets of the dough that are very delicate.
Repeat the process alternating layers of dough with cream.
With the remains of the cream, spread the edges.
Crumble the cuts into crumbs and sprinkle the cake with the crumbs and the sides as well.
Remove the papers that cover the plate.
Before serving, keep the cake in the fridge for a couple of hours.
Finally, serve and enjoy.
What can I eat the Russian cake with?
It is customary to accompany the Russian cake with a hot drink such as hot chocolate, coffee or tea. This is due to the fact that Russia is a cold environment, desserts are consumed with a hot drink.
That is why it is common for desserts at home or in stores to be served with a cup of a hot drink. This is to lighten the sweet taste of the dessert. In this sense, a good idea is also to enjoy the dessert with a latex or a cappuccino.
How to protect the Russian cake?
The Russian cake is a cold dessert, and therefore it must be kept refrigerated while not being consumed to avoid spoiling. Also, when serving, it must be done with great care not to break the sheets. To do this, it is best to use a sharp knife and not a dessert knife.
The Russian cake or Napoleon, is a type of dessert that is characterized by the combination of crunchy and creamy textures in perfect harmony. In addition, it is usually perfect to eat in cold seasons, so it is common to eat it the first days of the year.