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Full Online Book HomeLearning KitchenPastries - Puff Pastry Napoleons
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Pastries - Puff Pastry Napoleons Post by :jnrslr Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2776

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

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 a 4 x6 inch rectangle. Turn dough and repeat process after rolling out. This is one turn.

Wrap dough and chill 30 minutes after each "turn." Make 2 more turns, ending with 4 x 6 inch piece of dough. Chill 30 mintes after last turn.

Preheat oven to 450.

Roll puff pastry to 1/8 inch thick sheet. Place on well buttered cookie sheet and prick with fork at intervals of one inch. Bake 15 minutes, or until light gold in color.

Custard: Bring 1 cup milk and cream to a boil.

In a small bowl, add cornstarch to beaten egg yolks and remaining milk. Add to milk and cream and cook until thick. Add vanilla and chill.
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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
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