A traditional Napoleon is a French dessert made from layers of puff pastry spread with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. Historians say that the Napoleon was created by a Danish royal chef in honor of a visit by a French emperor. And that Emperor Bonaparte's defeat at Waterloo was the consequent of an overindulgence of his now notable namesake pastry.
You may have a hard time distinguishing after eating a Napoleon what part is the best part. Is it the puff pastry or the pastry cream? I think all of the flavor combinations work very well together, so, I say all of it! This is a very quick and easy dessert recipe, and you will not spend all day in the kitchen. We are going to take the shortcut recipe and make it work for our recipe.
Cake Recipes
Making puff pastry from scratch is not an easy task to undertake. It is a labor and time oppressive endeavor. Perfectly chilled ingredients, repeated rolling to the accurate thickness, and precision folding are the keys to complete puff pastry. Not to mention working in a kitchen that is not humid. The right rolling and folding, along with the moisture in the butter, creates steam which causes the dough to puff and isolate into the flaky layers that the pastry is known for. Some chef's advise in any place from thirty minutes to two hours chilling time in the middle of rolling and folding. reconsider that the roll, fold and chill process is done four times, you need to block off two to eight hours to make puff pastry. Or, take a trip to the frosty food section of the grocery store and buy it.
Ready made puff pastry is ready in sheets or shells. To thaw it at room climatic characteristic takes about thirty minutes, in the refrigerator about four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough deal with as diminutive as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges should be crisp to keep the layers isolate so that they puff during baking. all the time bake puff pastry in a approved oven and keep in mind that darker baking sheets cook faster.
Vanilla pastry cream is the thorough filling for a Napoleon. This is a very short recipe for making quick Napoleons.
1 package of frosty puff pastry dough
2 Packages of Vanilla instant pudding
1 Bottle of a good chocolate fudge or chocolate drizzle
3 Ounces of confectioners sugar
Prepare instant pudding according to package directions. While pudding is chilling consequent directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.
To assemble you will place a layer of pastry in bottom of a sheet pan. You will then gradually spread with a layer of pudding, then other layer of pastry. Repeat the layering process until ingredients are used up. You will then heat your chocolate fudge until it is at a pouring consistency. You will pour or drizzle over the tops of your Napoleons, and dust very lightly with the confectioners sugar. You will need a serrated knife to cut these into bars to sreve. Keep refrigerated until serving time.
If you want to substitute a low fat, or zero fat pudding in this recipe, there is still enough sugar to give it flavor with half or no fat in the pudding.
Quick Napoleon dessert Recipes
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