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Napoleon (but questionable link to Emperor) /millefeuille
 
Ingredients:
- puff pastry
- 1/4 cup castor sugar
- 2 tablespoons plain flour
- pinch salt
- 1 cup light cream
- 2 slightly beaten egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 cup whipping cream
- 2 cups icing sugar
- 1/4 teaspoon vanilla
- 2-3 tablespoons boiling water
- 1.5 tablespoons melted semisweet chocolate
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Instructions:
- Cut sheet of puff pastry into nine even squares. Put on baking sheets lined with greaseproof paper and bake for 20 minutes or until golden at 220 deg.
- Remove pastries from baking sheet and cool on a rack.
- In a saucepan stir together sugar, flour and salt. Stir in light cream then cook/stir over medium heat until mixture is thickened and bubbly, then cook/stir for 1 minute more.
- Slowly stir hot mixture into beaten egg yolks. Return to saucepan and cook/stir for 2 minutes more; remove from heat then stir in vanilla.
- Transfer mixture to a bowl, cover surface with plastic wrap and cool until warm.
- Beat whipping cream until soft peaks form, then fold into pastry cream.
- In a medium mixing bowl combine icing sugar and vanilla then stir in boiling water to make a glaze of spreading consistency; set aside.
- To assemble, use a fork to separate each pastry square horizontally into 3 layers.
- Spread 1.5 tablespoons of pastry cream on the bottom layers then top with middle layer. Spread another 1.5 tablespoons of the pastry cream on the each middle layer. Finally, top with remaining pastry layers.
- Spread glaze on top of napoleons, then drizzle with melted chocolate; chill for 1 hour.
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