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Caramel Chocolate Napoleon Gateau Recipe
|Puff pastry||14 Ounce|
|All purpose flour||3 Tablespoon (Plain Flour)|
|Milk||3⁄4 Cup (12 tbs)|
|Superfine sugar||2 Ounce (Caster Sugar)|
|Cornstarch||2 Tablespoon (Corn Flour)|
|Ground praline||1 Ounce|
|Semi-sweet chocolate||3 Ounce (Plain Variety)|
Serving size: Complete recipe
Calories 3459 Calories from Fat 1717
% Daily Value*
Total Fat 192 g295.8%
Saturated Fat 43.1 g215.3%
Trans Fat 0 g
Cholesterol 387.4 mg
Sodium 1198.2 mg49.9%
Total Carbohydrates 382 g127.4%
Dietary Fiber 12.7 g50.8%
Sugars 115.3 g
Protein 48 g96.6%
Vitamin A 12.7% Vitamin C 0.14%
Calcium 32% Iron 89.7%
*Based on a 2000 Calorie diet
Flour a pastry board and roll out one of the portions as thinly as possible.
Using a plate as a guide, cut a circle 9 inches (23 cm) in diameter.
Prick all over with a fork and put in the refrigerator to rest for 30 minutes.
Repeat the process with the other 2 portions of pastry.
Make the custard cream.
Heat the milk in a bowl in the microwave oven for 2 minutes on HIGH.
Whisk the egg yolks in a bowl, add the sugar and whisk until pale and foamy.
Add the cornstarch (cornflour) and whisk once more.
Pour over the hot milk in a thin stream, whisking constantly.
Microwave, uncovered, on HIGH for 3 minutes, whisking after every minute.
Remove from the oven and whisk again, adding the ground praline and Kirsch.
Refrigerate, stirring from time to time.
Place one of the puff pastry circles on a double sheet of kitchen paper and microwave on HIGH for 3 minutes.
Transfer to a wire rack and repeat the process with the other 2 circles.
When the pastry has cooled, assemble the gateau: put 1 circle of pastry on a plate and spread with half of the caramel cream.
Gently put the second circle of pastry on top and spread with the remaining caramel cream.
Set the third circle gently on top.
Break the chocolate in pieces and melt in a bowl with 2 (1) tablespoons of water for 1 minute on HIGH.
Stir until the chocolate is smooth.
Pour over the top layer of pastry and spread evenly with a metal spatula.
Decorate with the sugar flowers and refrigerate until ready