Puff Pastry Napoleon Cream With Vanilla
|Basic puff pastry napoleon cream||2 Cup (32 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Hot water||2 Tablespoon|
|Semi sweet chocolate morsels||1⁄2 Cup (8 tbs)|
Divide puff pastry in half lengthwise.
Roll each half into a 15- x 6-inch rectangle.
Sprinkle two baking sheets with water; shake off excess water.
Carefully transfer pastry to baking sheets.
Prick pastry well with a fork.
Trim sides with a sharp knife, if necessary, to make edges even.
Freeze 10 minutes.
Bake at 425Â° for 15 minutes or until pastry is puffed and golden brown.
Gently remove pastries from baking sheets with spatulas, and cool on wire racks.
Trim sides of pastry again, if necessary, to make edges even.
Split each layer in half horizontally, using a long serrated knife.
Set aside the prettiest bottom layer for top of Napoleon.
Place one pastry strip on serving platter, browned side down; spread evenly with one-third of Napoleon Cream.
Repeat layering twice.
Top with reserved bottom layer, browned side up.
Combine powdered sugar, vanilla, and enough hot water to make glaze of a smooth spreading consistency.
Spoon glaze over top pastry layer, spreading evenly.
Combine chocolate and shortening in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Let cool slightly, and then spoon into a decorating bag fitted with metal tip No.
Pipe five lengthwise strips of chocolate evenly across top of glaze.
Pull a wooden pick crosswise through chocolate at 1-inch intervals, reversing the pulling direction each time.
Refrigerate 30 minutes before serving.
To serve, cut into 1 1/2-inch crosswise slices, using a serrated knife.