Caramel Chocolate Napoleon Gateau Recipe
Ingredients
| 14 oz putt pastry | ||
| All purpose flour | 3 Tablespoon | |
| Milk | 3/4 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Superfine sugar | 2 Ounce | |
| Cornstarch | 2 Tablespoon | |
| Praline | 1 Ounce | |
| Kirsch | 2 Tablespoon | |
| Semi-sweet chocolate | 3 Ounce | |
| 6 sugar violets or roses | ||
Directions
Divide the puff pastry into 3 equal portions.
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
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
Chef
