Chocolate Napoleon with chocolate cheese cream

Mix flour with cocoa and salt. Cut the very cold butter into small cubes and chop with flour to a medium crumb. Mix water, sugar and ice coffee, pour into flour and knead the dough very quickly. Roll it into a ball and put it in the refrigerator for 40-50 minutes, wrapped in plastic. Then roll it into a rectangular layer 1cm thick (you can dust the table a little with flour and roll it out between the rugs). Fold the narrow sides towards the center on top of each other like a folder to create a triple fold. Roll out again into a rectangular layer, the ends of the rolling pin should be over the unsealed ends of the dough, roll only along these ends and fold only along them. Repeat folding and rolling 5 times. At the end, wrap the resulting layer 1 cm thick in film and put it in the refrigerator for 2 hours or more.

After cooling, cut the layer into 12-14 equal parts. Roll out each piece of dough into the thinnest possible layer on a rug dusted with flour (on which you will bake), so that after baking you can cut out a circle of the required diameter (16-20 cm) from it and there are trimmings for crumb. Keep in mind that when baking, the dough shrinks by about 1 cm, and the crust becomes slightly smaller. Bake the cakes at 195 ° C for 4 minutes, prick often with a fork so as not to swell. Crop at once! after baking according to the desired template, the cake is still hot and crispy. I baked 13 cakes, one broke and went with scraps to crumbs.

Custard: grind eggs with sugar, sift flour or starch there and stir thoroughly until the lumps disappear. Mix coffee with milk, bring to a boil. Pour in a thin stream to the egg mass, whisking all the time, and boil in a water bath until thickened. The cream cannot be left unattended, it will curdle. Cool the cream. If lumps have formed, then you can break them with a mixer until smooth.

You can collect the cake in a ring for evenness, I just collected it on a tray. Coat each cake with about 2-3 tbsp of cream, see the number and diameter of the cake. Leave the cream to lubricate the top and sides. Chill the cake in the refrigerator overnight or 3-4 hours. Remove the ring, grease the sides and top with the remains of the cream and sprinkle with coarsely broken remnants of the cakes. Then put in the cold for another 1 hour, so that the crumbs “grab” the cream, and transfer to a serving dish.