Napoleon Cookie

ナポレオン・クッキー

Ingredients10

• All-purpose flour250 g
• Unsalted butter, cold and diced150 g
• Granulated sugar80 g
• Egg yolk1
• Cold water2 tbsp
• Vanilla extract1 tsp
• Powdered sugar (for dusting)30 g
• Milk chocolate, melted100 g
• Heavy cream50 ml
• Salta pinch

Method

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a bowl combine flour, sugar, and a pinch of salt; cut in the cold butter until the mixture resembles coarse crumbs.
3. Add the egg yolk, vanilla extract, and cold water, mixing just until the dough comes together; do not over‑mix.
4. Divide the dough into two equal portions, shape each into a flat rectangle about 1 cm thick, wrap in plastic, and chill for 30 minutes.
5. Roll each portion on a lightly floured surface to a 30 × 20 cm rectangle and place on the prepared sheet; bake each layer for 12‑15 minutes until lightly golden. Let cool completely.
6. While the layers cool, whisk together the melted chocolate and heavy cream to form a glossy ganache; let it set slightly.
7. Spread a thin layer of ganache on the first baked sheet, place the second sheet on top, and repeat to create three stacked layers, finishing with a ganache coating on the top.
8. Dust the top with powdered sugar, cut into squares, and serve.