Recipe - Napoleons

Quick Puff Paste
2 cup Flour
1 One half Sticks Butter Plus 2
Tablespoons
One half teaspoon Salt
One half cup Ice Water
Custard For Napoleons
1 One half cup Milk
4 Egg Yolks
One half cup Heavy Cream
One half cup Sugar
3 tablespoon Cornstarch
2 teaspoon Vanilla
Garnish
Sweet Melted Chocolate
Powdered Sugar

Pastry: Sift together the flour and salt. Add butter, chilled and cut in
bits. Blend until it resembles meal. Add ice water and form into ball. Dust
with flour wrapped in paper and chill 1 hour. Roll dough in 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. Make 2 more turns ending with 4 x 6 inch piece of dough.
Wrap and chill at least 30 minutes. Dough must be chilled 20 minutes
between each turn. Roll puff paste out in 1/8 inch sheet. Place on well
buttered cookie sheet and prick with fork at intervals of one inch. Bake 15
minutes at 450 Degrees, or until light gold in color.

Custard: Bring 1 cup milk and cream to a boil. 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 pastry in strips to make 3 x 2 inch rectangles. Fill three
pieces with the cream and top with 4th piece. Garnish with sweet melted
chocolate and powered sugar. Chill.
NOTES : Note The cookbook does not say how many it serves. This part of
luncheon menu which serves 6.
Recipe by: Dining In Cookbook

Posted to BakeryShoppe Digest V1 #185 by "Maria M. Schaefer"
mariam@startext.net on Aug 08, 1997