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Napoleon

Dessert.Master's picture
Ingredients
  Chilled butter/Margarine 1 Cup (16 tbs)
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Ice water 1⁄2 Cup (8 tbs)
  Egg white 1 , beaten
  Ice water 1 Tablespoon
Napoleon filling
  Vanilla glaze 1 Cup (16 tbs)
  Chocolate icing 1 Cup (16 tbs)
Directions

Set aside 2 tablespoons butter; chill.
Work remaining butter with back of wooden spoon or in electric mixer just till pliable.
Roll or pat between two sheets of waxed paper to 8x6-inch rectangle.
Chill thoroughly, at least 1 hour in refrigerator or 20 minutes in freezer.
Keep utensils cold; chill before each use.
Cut reserved 2 tablespoons butter into flour with pastry blender till mixture resembles coarse meal.
Gradually add 1/2 cup ice water, tossing with fork to make stiff dough.
Shape into ball.
Turn onto lightly floured surface; knead till smooth and elastic, about 5 minutes.
Cover; let rest 10 minutes.
On lightly floured surface, roll dough to 15x9-inch rectangle.
Remove top sheet of waxed paper from chilled rectangle of butter; invert butter over half the pastry.
Remove waxed paper.
Fold pastry over butter, sealing edges by pressing with heel of hand.
Wrap in waxed paper; chill thoroughly, at least 1 hour in refrigerator or 20 minutes in freezer.
Unwrap.
On lightly floured surface, roll to 15x9-inch rectangle, starting from center and rolling just to the edges.
(Do not flatten edges by rolling them €”pastry should be even thickness.) Brush excess flour from pastry.
Fold dough in thirds; then turn and fold in thirds again.
(Pastry now has 9 layers.) Seal edges with heel of hand.
Wrap in waxed paper; chill thoroughly.
Repeat rolling, folding, and chilling 2 more times.
Roll to 14x8-inch rectangle.
With floured sharp knife, cut off edges.
Prick dough thoroughly with fork.
Cut in sixteen 3 1/2x2-inch rectangles.
Cover baking sheets with 3 or 4 thicknesses of paper toweling; place pastry rectangles on toweling.
Chill thoroughly.
Combine egg white and 1 tablespoon ice water; brush over pastry.
(Do not remove toweling.) Bake at 450° for 6 minutes.
Reduce temperature to 300°; bake till lightly browned and crisp, 25 to 30 minutes more.
Remove from baking sheets; cool on rack.
Separate each pastry into 3 layers.
Fill between layers with Napoleon Filling; spread top with Vanilla Glaze.
Drizzle Chocolate Icing over.
Napoleon Filling: In saucepan combine 1 cup sugar, 1/4 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon salt.
Stir in 3 cups milk.
Cook and stir till thickened and bubbly.
Stir a little of the hot mixture into 4 beaten egg yolks; return to hot mixture in saucepan.
Cook and stir just till boiling.
Cool; stir in 2 teaspoons vanilla.
Chill.
Beat smooth just before filling Napoleons.
Vanilla Glaze: Mix 2 cups sifted powdered sugar, 1/4 teaspoon vanilla, and dash salt.
Beat in enough boiling water (2 to 3 tablespoons) to make of spreading consistency.
Chocolate Icing: Melt together one 1 -ounce square unsweetened chocolate and 1 tea- spoon butter.
Cool.
Stir in 3 tablespoons sifted powdered sugar and dash salt; mix smooth.
Stir in enough boiling water (about 4 teaspoons) to make of spreading consistency.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked

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