Recipe from Russia: Napoleon Tort (торт наполеон)…

Sveta said I have to do a recipe on Tort Napoleon it is a favorite of Russians at the holidays and according to Russians it is now more Russian than French. Other words it is a Russian recipe whether we like it or not… :)

Ingredients:
Use Puff Pastry for the crust layers. Just bake the puff pastry first and set aside until you combine all ingredients. Just bake them per instructions that come on the package. You need twelve crust layers to work with, plus one layer to crumble…

Now For the Custard Filling:
• 10 Egg Yolks
• 1 Egg White
• 2½ cups Sugar
• 6 tbsp Flour
• 6 cups Milk
• 1 tbsp Vanilla Essence
• 250 g Butter
• Finely crumbled Chocolates (Hershey chips are perfect)

How to make Napoleon Tort:
• Bake each layer (12 + 1) of puff pastry on a buttered baking pan in a preheated oven to 190 degrees C until golden brown for about 5-10 minutes.
• Remove and cool.
• Prepare the custard filling by heating milk in a large saucepan. Do not boil.
• Combine egg yolks, egg white, and sugar. Beat until creamy.
• Add flour and mix well.
• Pour the mixture into milk and stir until thick and creamy.
• Stir in vanilla and butter.
• Remove from heat and set aside to cool. Stir frequently to cool the mixture.
• Place cooked pastry layers in a platter and now pour an even layer of filling. Then lay another crust. Do this until all crusts (12) are piled on top each other with filling between all layers.
• Crumble last pastry layers on the top of the whole tort. Place a platter on top of the whole tort and put a book (Or small bag of rice!) for weight to crush the tort together. I use wax paper to keep things from sticking to the platters…
• Refrigerate for several hours.
• Remove and decorate with finely crumbled chocolates or liquid chocolate or shredded chocolate… (If using chocolate chips put them on before you press the tort. Then they will embed into the top and not roll off.)
• Serve chilled.

I promise you that this desert will create a stir at a family get together. It is rich and delicious…

It actually is better if you wait until the next day to eat it because all the flavors soak into the crusts overnight in the refrigerator. You do not have to crush the tort but I feel that it gives the tort a better look. So go ahead and make a tantalizing desert for the family of friends and they will think you are the best cook in the world after they get a taste of this delicious tort…

Kyle Keeton
Windows to Russia!

PS: Sveta -  Now we have our Napoleon Tort… :)



One comment on “Recipe from Russia: Napoleon Tort (торт наполеон)…

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    You really make it seem so easy with your presentation but I to find this matter to be actually one thing that I feel I might never understand. It sort of feels too complicated and extremely extensive for me. I’m taking a look ahead for your subsequent put up, I will attempt to get the cling of it!

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