Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPastries - Napoleons
Famous Authors (View All Authors)
Pastries - Napoleons Post by :jonny_fox Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1068

Click below to download : Pastries - Napoleons (Format : PDF)

Pastries - Napoleons

1 large egg white
Pinch salt
4 sheets (about 16" by 12" each) fresh or frozen (thawed) phyllo
2 tablespoons margarine or butter, melted
1/3 cup plus 1 tablespoon sugar
1/2 cup sliced natural almonds
1 pint strawberries
3/4 cup heavy or whipping cream
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees F. In small bowl, lightly beat egg white and salt with 1 teaspoon water; set aside.

Place 1 phyllo sheet on work surface; brush with melted margarine or butter and sprinkle with 1 rounded tablespoon sugar. Top with a second phyllo sheet; brush with margarine and sprinkle with 1 rounded tablespoon sugar. Repeat layering with phyllo, margarine, and sugar 1 more time. Top with remaining phyllo and brush with egg white mixture.

Cut phyllo stack lengthwise into 3 strips, then cut each strip crosswise into 4 squares. Cut each square diagonally in half to make 24 triangles in all. Place triangles on ungreased large cookie sheet; sprinkle with almonds and 1 rounded tablespoon sugar.

Bake phyllo triangles 10 minutes or until golden; transfer to wire racks to cool.

Just before serving, hull and thinly slice strawberries. In small bowl, with mixer at medium speed, beat cream with vanilla and remaining 1 tablespoon sugar until stiff peaks form.

To assemble, place 1 phyllo triangle in center of each of 8 dessert plates. Top each with about 1 tablespoon whipped cream and about 1 rounded tablespoon sliced strawberries. Place a second phyllo triangle on top of each, rotating it so that points of second triangle are angled slightly away from points of first triangle.

Repeat with remaining cream and strawberries; top with a third triangle.

Serve immediately.
If you like this book please share to your friends :

Pastries - Puff Pastry Napoleons Pastries - Puff Pastry Napoleons

Pastries - Puff Pastry Napoleons
Quick Puff Pastry:2 Cups Flour 1 1/2 Sticks cold Butter Plus 2 Tablespoons 1/2 Teaspoon Salt 1/2 Cup Ice Water Custard: 1 1/2 Cups Milk 4 Egg Yolks 1/2 Cup Heavy Cream 1/2 Cup Sugar 2 Teaspoons Vanilla Garnish:Sweet Melted Chocolate Powdered Sugar Pastry: Sift together flour and salt. Add cold butter. Blend until mixture resembles meal. Add ice water and form into ball. Dust with flour, wrap in paper and chill 1 hour. Roll dough into 12 x 6" rectangle, dust lightly with flour. Fold top third over center and bottom third over top making

Pastries - Napoleon Pastries - Napoleon

Pastries - Napoleon
Flaky dough made of 3 cups of flour Icing Cream: 2 qts. homogenized milk (sorry, no low fat substitution) 6 eggs, separated 2 cups sugar 2 tbs. flour Vanilla sugar or vanilla extract 2 tbs. butter Prepare the dough a night before and refrigerate. Start with the icing: In a large bowl, beat egg yolks with all the sugar on medium speed until almost white. Add flour and vanilla; mix well and set aside. Over low heat, bring the milk to a boil stirring as needed. Mix about two cups of scalding milk into whatever is left of your egg