Dough for Napoleon. Mix the eggs, salt, vinegar and water, then place it in the refrigerator for 15 minutes.

Grate the butter (450 g) and mix it with 800 g of flour — knead the dough.

Then combine with the cooled mass. Mix well. Place in the refrigerator for 2 hours.

Roll out the dough into thin sheets and bake it in the oven at 270 °C for 2–3 minutes until it turns a light golden color.

Napoleon cream. Combine the milk with powdered sugar, bring it to a boil, and then let it cool.

Combine the yolks with flour (80 g) and vanillin, cook over low heat until it comes to a boil, then let it cool.

Whisk the butter until it turns white, then gradually add the sweetened condensed milk while continuously beating.

Combine all three resulting mixtures, stirring carefully.

Brush the baked dough with cream, stacking eight layers. Place it in the refrigerator for 1–2 hours to allow it to absorb.