Napoleon- French Bakery

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INGREDIENTS:
1# PUFF PASTRY
2 C. PASTRY CREAM
3/4 C. CHANTILLY CREAM
CONFECTIONER’S SUGAR
JAM OF YOUR CHOICE.

Assembling the cake: Roll out the dough into 3 rectangles and bake until
lightly browned. With the scraps left from cutting out the rectangles,
make a ball, roll it out and cut into 1 1/4″ circles. With the 3/4″
cutter, cut out the center of each circle. (Make as many circles as
possible but no more than 20). These pastry rings can be baked with one
of the sheets of pastry (the rings should be done after 8 to 10 min.)
When the three sheets and all the rings have been baked, select the best
rectangle to serve as the cover or top layer of the cake. Turn this
rectangle over and dust generously with confectioner’s sugar. Broil for
1 min. watching to make sure the sugar doesn’t burn. Allow to cool.
Fold the vanilla pastry cream into the chantilly cream. On the first
rectangle pastry, spread a layer of this cream. Place the second
rectangle on top, spread it with the cream as well, and then cover with
the glazed rectangle of pastry. Sprinkle half the pastry rings with
confectioner’s sugar, and then place all the rings on top of the cake.
Use a little jam to attach each ring to the top of the cake, alternating
brown and white rings to form a decorative pattern.

VANILLA PASTRY CREAM:
1 C. MILK
1/4 VANILLA BEAN SPLIT IN HALF LENGTHWISE
3 EGG YOLKS
1/3 C GRANULATED SUGAR
2 TSP. FLOUR OR CORN STARCH

Place the milk and vanilla bean in saucepan and bring to a boil. Cover
and keep hot. Beat the sugar and egg yolk together until the mixture
whitens and forms a ribbon; then gently stir in cornstarch or flour.
Strain out the vanilla bean and pour the hot milk into the egg and
sugar mixture, continually beating. Pour the mixture back into the
saucepan and bring to a boil, stirring constantly. Boil for 1-minute
stirring vigorously, then pour into a bowl and lightly rub the surface
of the cream with a lump of butter to keep skin from forming as it
cools. Yield: 1 cup

CHANTILLY CREAM:
1 C. CREAM FRAICHE, VERY COLD
3 TBSP. COLD MILK
1 TBSP. GRANULATED SUGAR
3/4 TSP. VANILLA SUGAR
1 1/2 TBSP. SHAVED ICE OR WATER

Mix the creme fraiche with the milk in a chilled mixing bowl; add
sugar, vanilla sugar and the shaved ice or ice water, whip at low speed
for one minute, then whip at high speed for one to three minutes more or
until it stands in soft peaks.
*NOTE: AVOID WHIPPING TOO LONG OTHERWISE IT WILL TURN INTO BUTTER.
CHANTILLY CREAM KEEPS FOR 24 HRS. IF REFRIGERATED IN A TIGHTLY CLOSED
CONTAINER.

XOXO
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