
Napoleons

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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 doesnt 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
preparation

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