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Napoleons Recipe Video
|Egg||1 Large (1 ounce for Puff Pastry Dough + 4 ounce for Pastry Cream)|
|Bread flour||20 Ounce (for Puff Pastry Dough)|
|Salt||1⁄4 Ounce (for Puff Pastry Dough)|
|Unsalted butter||4 Ounce, cold, cubed into 1 cm cubes (for Puff Pastry Dough)|
|Water||10 Ounce, ice cold (for Puff Pastry Dough)|
|Butter||21 Ounce, unsalted, at room temperature (for Roll in Fat + 1 1/2 ounce for Pastry Cream)|
|All purpose flour||3 Ounce (for Roll in Fat)|
|Cornstarch||1 Ounce (for Pastry Cream)|
|Whole milk||18 Ounce (for Pastry Cream)|
|Granulated sugar||4 Ounce (for Pastry Cream)|
|Powdered sugar||3 Ounce (for Pastry Cream)|
|Heavy cream||1 Pound (for Pastry Cream)|
|Vanilla extract||1 Ounce (for Pastry Cream)|
|Apricot preserves||10 Ounce (for Apricot Glaze)|
|Grand marnier/Water||1 Ounce (for Apricot Glaze)|
|Almond||12 Ounce, sliced, toasted|
|Coating chocolate||1 Ounce|
Serving size: Complete recipe
Calories 13207 Calories from Fat 8218
% Daily Value*
Total Fat 943 g1450.8%
Saturated Fat 494 g2469.8%
Trans Fat 0.1 g
Cholesterol 2408 mg
Sodium 3313.6 mg138.1%
Total Carbohydrates 1038 g345.9%
Dietary Fiber 58.4 g233.6%
Sugars 406.5 g
Protein 188 g375.2%
Vitamin A 533.2% Vitamin C 154.6%
Calcium 207.5% Iron 132.5%
*Based on a 2000 Calorie diet
1) Puff Pastry Dough : In a bowl, combine the salt and flour and whisk together\ slightly.
2) Turn flour out into a pile onto a table. Place cold butter cubes in the flour and cut in using a bench scraper until the butter is in small pieces and the flour resembles coarse crumbs.
3) In a bowl, whisk the water and egg together. Make a well in the flour, and pour in the mixture. Starting with the flour on edges away from the middle, add the flour into the water mixture. Continue adding the flour until the water is totally absorbed.
4) Knead the dough by hand for about 3 minutes, until the dough is well combined and no longer sticky. Cover with a plastic wrap and let the dough rest for 20 minutes.
5) Roll in fat : In an electric mixer bowl, place the butter and flour together. Using a paddle attachment, blend the butter and flour together.
6) Turn out on a piece of parchment paper and shape into a square about 1/2-inch tall. Chill slightly to firm.
7) Combine the Roll in fat and Puff Pastry Dough : Roll the dough out into a square, about 3/4 to 1-inch thick. The butter should be roughly 2/3 the size of the dough. Place the butter like a diamond onto the dough. Fold the corners of the dough in, they should all meet at the center. Pinch the edges together to seal in the butter.
8) Roll out the dough into a long rectangular shape. Make a three fold and rest for about 15 minutes in the refrigerator. Then roll out the dough into a rectangular shape and fold in half(book fold) and rest for about 15 minutes in the refrigerator. Repeat the step 8 for 1 more time, then let the dough rest for 45 minutes or overnight in the refrigerator.
9) Preheat the oven to 400-425°F.
10) Pastry Cream : In a bowl, make a slurry with the cornstarch, 1/2 the sugar, salt, and eggs. Whisk togther.
11) In a pot, add milk and remaining 1/2 of the sugar and bring to a boil.
12) Temper the slurry by slowly adding the boiled milk into the cornstarch and continuously whisking the cornstarch slurry. Add the tempered slurry to the boiled milk. Whisk together. Bring to a second boil for 1-3 minutes.
13) Take off of the stove and whisk in the butter. Then add flavorings (extracts, liquors, or chocolate chips. Pour into a bowl, cover with plastic wrap, all the way to the surface, then place in the refrigerator to set.
14) Whip the powdered sugar, heavy cream, and vanilla extract together to make whipped cream.
15) When pastry cream is cool remove from the refrigerator and fold in whipped cream by stirring in 1/3 of the whipped cream into the pastry cream (to lighten it) then fold in the remaining whipped cream. This is called pastry cream until you fold in the whipped cream effectively making it diplomat cream.
16) Apricot Glaze : In a pot, warm the apricot preserves over the stove until melted. Strain if there are pieces of pulp or fruit in the preserves.
17) Whisk in the liquid ingredients and allow the glaze to cool slightly.
18) Take the puff pastry dough and roll it out 1/8-inch and it measures 11 -inch x 18-inch. Dock the dough with holes. Gently coat with granulated sugar if desired. Bake at 400-425 degrees F for about 20 to 25 minutes.
19) Remove from the oven. While still hot, place a parchment paper on top of the dough and another sheet pan and press down to flatten the dough. Bake just like that in the oven until it is crisp and browned (about another 8 to 10 minutes).
20) Remove from the oven and allow to cool completely. Trim the edges of the puff pastry dough to create clean edges. Cut into 3 equal sheets. Cut all the pieces to the same size by using one piece as a template.
21) Place one layer of the puff pastry on a cutting board and fill with diplomat cream to about 1/2 -inch in height. Layer with another piece of puff pastry and fill with another layer of diplomat cream. Top with the final layer of puff pastry.
22) Lightly coat the entire product with apricot glaze. Pour a layer of the pastry cream on top and gently smooth with a small offset spatula. Then quickly pipe lines of coating chocolate across the length of the pastry on top about 1/4 - inch apart. Using a knife or toothpick, drag through the lines and the pastry cream across the width of the pastry about 1/4 -inch apart switching the direction for every other line. This will create the trademark design. Allow to cool.
23) On the sides, press the toasted sliced almonds all along the edges. Using a gentle sawing motion with a sharp serrated knife, cut the pastry into about 2-inch rectangles.
24) Serve the Napoleons immediately. Napoleons can be refrigerated for about 2 days, but are best when served immediately.