Chocolate Napoleon with beer: the dough is tender and fluffy

Napoleon cake is a true classic of confectionery art. It is traditionally made from puff pastry and buttercream. But it's worth using a new and interesting idea and making this cake with beer and chocolate. The texture is extremely delicate and airy. Besides, you don't need to add eggs.

The idea of making a chocolate Napoleon cake with beer was published on the Instagram page of food blogger Julia Vilich (julia_vilich_food_blog).

Ingredients for the cakes:

• frozen butter (72%) - 530 g
• ice-cold dark filtered beer + tbsp of vinegar - 360 ml
• flour - 700 g
• cocoa - 100 g

Method of preparation:

1. Place the sifted flour and cocoa in the refrigerator for half an hour.

2. Grate the butter into the dry ingredients, constantly rolling the butter bars into the flour and cocoa.

3. Mix the grated butter with the flour all the time – grate a little and mix.

4. If you feel that the butter is starting to become soft, immediately put everything in the refrigerator for 5-7 minutes.

5. Once the butter is completely grated, quickly mix the butter and flour with your hands.

6. Add the ice-cold beer and knead the dough quickly.

7. The main thing is not to let the butter melt.

8. The dough should come together in one layer.

9. Roll into a sausage and divide into 12 equal parts.

10. Flatten, and put on a plate sprinkled with flour.

11. Close the bag and refrigerate for an hour.

12. Roll out each piece into a thin layer on parchment, but so that the cake does not show through.

13. Bake in a preheated 200-degree oven for 10 minutes.

14. Cut the cake with a diameter of 20 cm. Leave the scraps for sprinkling.

Ingredients for the chocolate custard:

• milk - 1 liter
• large eggs - 2 pcs
• corn starch - 80 g
• sugar - 230 g
• milk chocolate - 80 g
• dark chocolate - 80 g

Method of preparation of the cream:

1. Combine eggs, starch, and sugar, mix with a whisk.

2. Heat the milk in a saucepan until it boils.

3. Remove from the heat.

4. Add the third part of the milk to the egg mixture.

5. Stir quickly with a whisk constantly.

6. Then pour the mixture into a saucepan with the remaining milk.

7. Put on a small fire.

8. Stir constantly, and bring to a complete thickening.

9. Remove from heat and add chocolate.

10. Stir with a whisk until smooth.

11. Put the cream in a separate container and cover with cling film.

12. Allow to cool.

Assemble the cake:

1. Cover the base with cream.

2. Put the cake.

3. Spread 2 tbsp of cream with a slide on each cake.

4. Lightly press the last cake on top to release all the air.

5. Spread the remaining cream on the top and sides of the cake.

6. Sprinkle with chopped crumbs from the leftover scraps.

7. Place acetate wrap around the cake and press with a pastry ring.

8. Put in the refrigerator overnight or for 12 hours.

9. Remove the ring and the film.

10. Leave at room temperature for another 30 minutes.