Napoleon Montblanc Cake

Napoleon Montblanc Cake

1. First, make Napoleon meringue. First mix 165 grams of low-gluten flour and 80 grams of high-gluten flour, and then break 25 grams of softened butter into small pieces and put it in the flour, then mix the flour and butter with your hands.

2. Stir 4 grams of salt and 120 grams of cold water evenly, pour it into the flour, make the dough with your hands, cut a cross knife on the dough, wrap the dough with plastic wrap, and put it in the refrigerator for 1 hour.

3. Wrap 130 grams of softened butter in plastic wrap, roll it into a rectangle with a thickness of about 0.3 cm, put it in the refrigerator for 30 minutes, take out the refrigerated dough, sprinkle an appropriate amount of high-gluten flour on the chopping board to prevent sticking, roll the dough into a square , And then put the frozen butter slices on the dough.

4. Fold the four sides of the dough to the center and pinch the seams tightly so that no butter will leak out

5. Sprinkle an appropriate amount of high flour on the chopping board, then roll the wrapped dough into a rectangular shape with a thickness of about 0.4 cm, and then fold the two ends of the dough toward the center

6. Then fold the dough in half, wrap it in plastic wrap, put it in the refrigerator for 30 minutes, take it out after refrigeration, repeat steps 5-6 3 times, refrigerate and relax in between each time before proceeding to the next operation

7. Roll out the folded quilt into a rectangle, cut off the irregularities on the four sides, and then divide it into equal-sized rectangles. Use a fork to poke small holes on the surface to prevent bulging during baking. You can also directly make it into a whole piece. Bake, cut into small pieces of moderate size after baking, according to personal operating preferences.

8. Preheat the oven in advance, and heat up and down at 180 degrees for 20 minutes. After baking, let it out and let it cool thoroughly. Wash the chestnuts and steam for 20 minutes until cooked.

9. Peel the skin and take the flesh, mash it with a spoon first, then pour the chestnuts into the food processor, add an appropriate amount of milk, and control the amount of milk according to the dryness of the chestnuts.

10. Whipped into a fine chestnut puree, if it is too dry and not good for whipping, you can dilute it slightly with milk, but don't add too much to prevent the chestnut puree from being too thin and affecting the operation of the following steps. If the chestnut puree becomes thin, you can put it in a non-stick pan Fry out the excess water. Put the prepared chestnut puree aside for later use, add 50 g egg yolk to 10 g fine sugar, and stir with insulated water until a fine and viscous egg yolk paste

11. 80 grams of meringue add 35 grams of fine sugar at one time to the moist foaming meringue, take 1/3 of the meringue and egg yolk paste and mix well

12. Then pour the mixed egg yolk paste into the remaining 2/3 meringue and stir briskly evenly

13. Sift in 27 grams of low-gluten flour in 3 times, mix well each time, and then sift in the next flour. 20 grams of butter is melted in the heat insulation water in advance, and then take a little cake batter and mix it evenly.

14. Pour the mixed butter batter into the cake batter, mix lightly and evenly, pour the mixed batter into the mold, pick up the mold, and drop it twice on a flat place to shake out the large bubbles inside. Ready to bake

15. Preheat the oven in advance, heat up and down at 150 degrees, 15 minutes, after baking, let it cool off the oven, and cut into the same size as the meringue

16. Whipped 150g whipped cream to 7 to distribute, put in 180g chestnut puree, beat evenly and put it into the piping bag

17. Take a piece of meringue, put cream chestnut filling on it, cover with a piece of sponge cake, put cream chestnut filling, put fruit, then puff pastry, cream chestnut filling, sponge cake, cream chestnut filling, fruit, meringue. can

Tips:

This cake seems to have a lot of steps, as long as the operation process is properly allocated, it can be completed quickly. You can make chestnut puree first, then make meringue, and make sponge cake when the meringue dough is relaxed.
If you accidentally break the dough when making the pastry, you can use a little flour to make up the broken place.