Your Recipe Blog



Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I’m alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.
Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamorous results after not too much effort in the kitchen.

  • 1 pack of chilled french pastry
  • 500 ml of milk
  • 6 tablespoons of sugar
  • 1 packet of powdered blancmange
  • 50 g of butter
  • 2 egg yolks
  • 1 teaspoon of vanilla essence
  • 1 tablespoons of potato flour
  • 2 tablespoons of flour
  • castor sugar

Heat the oven up to 180ºC. Cover a baking tray with some baking paper. Cut the French pastry in half.
Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
Now prepare the crème.
Boil 400 ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly.
Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry.
Cover the dessert with aluminium foil and leave in the fridge for a few hours.
Cut and sprinkle with the caster sugar before serving.

Recipe and photo: Katarzyna Posłuszny

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