Puff Pastry Napoleons

Posted by jeanndan 05-20-99 1:01

Puff Pastry Napoleons
Source: Dining In Cookbook

Quick Puff Pastry:
2 Cups Flour
1 1/2 Sticks cold Butter Plus 2 Tablespoons
1/2 Teaspoon Salt
1/2 Cup Ice Water

1 1/2 Cups Milk
4 Egg Yolks
1/2 Cup Heavy Cream
1/2 Cup Sugar
2 Teaspoons Vanilla

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.

To Assemble: Cut cooled pastry in strips to make 3 x 2 inch rectangles. Fill three pieces with cream and top with 4th piece. Garnish with sweet melted chocolate and powered sugar. Chill.

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