NAPOLEON
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
- Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
- Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
- Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
- Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.
NAPOLEONS
Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.
Provided by Katherine
Categories Bread Yeast Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
- Bake in preheated oven until golden, about 10 minutes.
- In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
- In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
- In a small saucepan or in the microwave, heat the jam until runny.
- Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
- To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g
NOEL NAPOLEONS
Make a dozen individual desserts in only an hour! They're a delicious combination of flaky puff pastry and appealing raspberry filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Let puff pastry stand at room temperature 20 minutes to thaw.
- Unfold pastry; cut into 3 strips along fold lines. Cut each strip crosswise into 4 equal pieces; place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling racks.
- In medium bowl, with wire whisk, beat pudding mix and milk 2 minutes. Stir in liqueur. Cover and refrigerate.
- In medium bowl, mix raspberry pie filling and juice concentrate until well blended. Cover and refrigerate.
- Just before serving, cut each pastry horizontally in half to make 2 layers. Place bottom half of each pastry on dessert plate. Spoon 2 tablespoons pudding evenly over pastry; cover with top half of pastry. Sprinkle each with powdered sugar and 1 teaspoon toasted almonds. Spoon 3 tablespoons raspberry sauce onto plate around each pastry.
Nutrition Facts : Calories 290, Carbohydrate 49 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 36 g, TransFat 1/2 g
NAPOLEONS
Provided by Food Network
Time 4h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes. Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10 minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack.
- Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use.
- Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish. Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight. To assemble: Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
- Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner's sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
- Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura
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NAPOLEONS RECIPE | KING ARTHUR BAKING
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- To make the filling: In a medium-sized saucepan, stir together 1 1/2 cups (340g) of the milk, sugar, salt, and vanilla bean. (If you're using vanilla extract you’ll add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Meanwhile, in a medium bowl whisk the cornstarch and egg yolks with the remaining 3/4 cup (170g) milk until smooth and lump-free.
- Slowly whisk about one-third of the hot milk mixture into the egg mixture, then pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and the boiling bubbles reach the center of the saucepan.
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