Napoleons

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by: Texas Chef






Classic napoleons are rectangular pastries made by stacking three thin, crisp sheets of baked puff pastry with filling in between. The classic filling is pastry cream, but passion fruit mousseline or creme chiboust can also be used. For napoleons, puff pastry dough is rolled very thin and baked between two sheet pans to keep it from puffing. It's baked to a very deep brown for maximum flavor and crispiness. Napoleons are by definition rectangular; but the principle - sandwiching filling between sheets of brittle puff pastry - can be used to make round or square pastries with virtually any filling, provided that it's stiff enough so it doesn’t ooze out when you're cutting through the layers. Traditional napoleons are covered with fondant decorated with chocolate chevrons, but simpler and easily as elegant are napoleons that are dusted with confectioners' sugar with a grid pattern burned in with a hot skewer. One cup fondant is enough to coat the 5 by 12-inch rectangle, which is to say 60 square inches, a convenient formula when figuring out how much you need. For a 5 by 9-inch rectangle, enough for 6 napoleons, you'll need enough fondant for 45 square inches, about 3/4 cup, but use a cup to be sure.




ingredients

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serves: 6

2 3/4 pounds dough (classic puff pastry dough, or quick puff pastry dough)

2 cups filling (such as pastry cream, passion fruit mousseline, or creme chiboust)

1 cup liquid fondant

1 tablespoon finely grated bittersweet chocolate

Nutrition Facts
Napoleons

Servings Per Recipe: 6

Amount per Serving

Calories: 988

  • Total Fat: 43.9 g
  •     Saturated Fat: 11.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 61.3 mg
  • Sodium: 916.2 mg
  • Total Carbs: 141.2 g
  •     Dietary Fiber: 9.6 g
  •     Sugars: 53.7 g
  • Protein: 10.9 g
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preparation

1.  Roll out a thin sheet of puff pastry dough onto a parchment paper-lined sheet pan. Trim the edges. Dock the dough by poking it with a fork.

2.  Cover the dough with parchment paper and put a sheet pan on top of that. Bake until golden brown.

3.  Trim the edges of the pastry rectangle to make it even. Mark the edges of the pastry into thirds and cut the pastry into 3 rectangles all the same size.

4.  Cut a piece of cardboard the same size as the pastry rectangles. Place one of the rectangles on the cardboard and spread about half of the filling over it. (Reserve a little filling for the sides.)

5.  Press the second rectangle over the filling. Spread the remaining filling (except that reserved for the sides) over the second rectangle.

6.  Press the last rectangIe - the smoothest side up - over the filling.

7.  Smooth off the sides of the rectangle with the reserved filling. It is helpful to hold the pastry at shoulder level while doing this.

8.  Pour the plain fondant, all at once, over the pastry rectangle.

9.  Immediately spread the tondant to cover with an off set spatula.

10.  Pipe 5 straight lines of chocolate fondant along the length of the rectangle.

11.  Press a straight edge very lightly into the surface of the fondant and pull to create the chevron effect.

12.  Trim the edges of the rectangle.

13.  Slice the napoleon crossvvise into 6 smaller rectangles. Slice so the tips of the chevrons are in the middle of the rectangles.

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