Corsages:
Flour – 3,5 tbsp.
Butter – 250 gr.
Water – 1/3 tbsp.
Lemon juice – 1 tbsp.
Cream:
Milk – 1,2 l.
Flour – 5 tbsp.
Butter – 300-350 gr.
Sugar – 1,5 tbsp.
Vanillin
Vegetarian “Napoleon”.
Chop the flour with a knife on a table with melted butter, then grind with your hands into fine crumbs.
Mix 1/3 cup water and lemon juice and add to flour. Knead into an elastic dough. Divide into 6 to 7 equal balls. Place dough balls in refrigerator for 1.5 to 2 hours, covered with a cloth or lid.
Boil milk and boil 5 spoons of flour in it (first mix flour with a part of milk separately, then gently pour it into the hot milk). Cool the cream. Stir the butter and sugar, add the vanillin. Combine all together and whip into a homogeneous cream. From the cooled dough roll out the cakes very thin – like a sheet of paper. Transfer them on a rolling pin to a baking tray and bake at 180 degrees. Bake the scraps of cake and crumble into crumbs, which you sprinkle on the top and sides.
Have a nice meal!
