Traditional Napoleon can be diversified with the help of New Year’s berry. St. Yuri Manchuk, brand chef and ideologist of the Charlie restaurant in St. Petersburg, told socialbites.ca.
“You should start cooking with pudding. It will require milk, sugar, egg yolks, cornstarch, butter and vanillin. Sugar, egg yolk and starch should be mixed together. Boil the milk and add sugar, egg yolk and starch, brew to the desired consistency (creamy), remove from heat and add butter and vanillin. “Stir well,” the chef began.
Then move on to preparing tangerine dessert.
“The ingredients you will need are tangerines and sugar. Peel the tangerines, cut them into pieces and remove all the membranes. Add sugar, put on the stove and cook for 5 minutes,” explained Yuri Manchuk.
The final stage is assembly.
“Roll out the unleavened puff pastry very thinly, the size of a baking tray, and poke holes all over its surface with a fork. Bake the cakes at 180 degrees without convection for 5-10 minutes. Then take a deep form and spread the cake layers generously, spreading with cream, the more layers the better. Let it brew in the refrigerator for four hours. When serving, put jam on top and grate the peel of the tangerines,” concluded the chef.
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