Napoleons

Napoleons

Puff Pastry

1 cup chilled butter

1 3/4 cups flour

1/2 cup ice water

Set aside 2 tablespoons of butter in the refrigerator until needed. Work remaining chilled butter with a mixer just until pliable. Roll or pat butter between two sheets of waxed paper to an 8×8 inch rectangle, 1/4 inch thick. Chill thoroughly, at least 1 hour in refrigerator or 20 minutes in the freezer. Keep utensils cold in refrigerator or freezer until needed and return after each use. Measure the flour into mixing bowl; cut in the remaining 2 tablespoons of butter with a pastry blender until mixture resembles coarse meal. Gradually add the ice water, tossing with a fork until a stiff dough forms and follows fork around the bowl. Shape into a ball. Turn pastry onto a lightly floured surface; knead pastry til smooth and elastic. Cover; let rest 10 minutes. On a lightly floured surface, roll pastry out to 15×9 inch rectangle. Remove top sheet of waxed paper off the chilled butter; invert butter over one half the pastry. Remove the bottom sheet of waxed paper from the butter.

Fold pastry over butter, sealing edges by pressing down with the heel of hand. Wrap in plastic wrap; chill for at least 1 hour in refrigerator or 20 minutes in the freezer. Unwrap. On lightly floured surface, roll pastry to 15×9 inch rectangle, starting from center and rolling just to the edges. Do not flatten edges by rolling over them. Pastry should be an even thickness. Brush any excess flour from the pastry. Fold dough in thirds; turn and fold into thirds again. Seal edges. Wrap in plastic wrap and chill thoroughly. Repeat rolling and folding two more times. Chill between each turn. Roll to 14×8 inch rectangle. With floured sharp knife, cut off all edges. Prick dough thoroughly with fork. Cut 16-3 1/2×2 inch rectangles. Place on baking sheets covered with 3-4 thicknesses of paper towels and chill. Remove toweling. Combine 1 slightly beaten egg white and 1 tsp. ice water; brush over dough. Bake in 450 degree oven 6 minutes. Reduce heat to 300 degrees; bake 25 -30 minutes or until lightly brown and crisp. Cool on rack.

Separate each pastry into 3 layers. Fill with Napoleon filling and top with vanilla glaze. Drizzle chocolate icing over the top.

Napoleon Filling

1 cup sugar

1/4 cup flour

1/4 cup cornstarch

1/2 tsp. salt

3 cups whole milk

4 egg yolks, beaten

2 tsp. vanilla

In a saucepan combine the sugar, flour, cornstarch and salt. Stir in the milk. Cook stirring constantly, till mixture thickens and bubbles. Stir in a little of the hot mixture into the beaten egg yolks to temper; return to the hot mixture whisking constantly. Bring to just boiling, stirring constantly. Cool, stir in the vanilla. Push mixture through a sieve and cover with plastic wrap to prevent a skin from forming. Chill. Beat until smooth just before filling Napoleons.

Vanilla Glaze

2 cups powdered sugar

1/4 tsp vanilla

and a dash of salt. Add 2-3 tablespoons boiling water till mixture is of spreading consistency. Spread over tops of Napoleons.

Chocolate Icing

1 oz. unsweetened chocolate

1 tsp. butter

3 tablespoons powdered sugar

dash of salt

About 4 tsp. boiling water

In a heavy saucepan , melt the chocolate and butter. Cool slightly and stir in powdered sugar and salt; mix till smooth. Add enough boiling water (about 4 tsp), till chocolate mixture is drizzling consistency. Drizzle over tops of Napoleons.

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