Posted by jeanndan 05-20-99 1:01
Puff Pastry Napoleons
Source: Dining In Cookbook
Quick Puff Pastry:
2 Cups Flour
1 1/2 Sticks cold Butter Plus 2 Tablespoons
1/2 Teaspoon Salt
1/2 Cup Ice Water
Custard:
1 1/2 Cups Milk
4 Egg Yolks
1/2 Cup Heavy Cream
1/2 Cup Sugar
2 Teaspoons Vanilla
Garnish:
Sweet Melted Chocolate
Powdered Sugar
Pastry:
Sift together flour and salt. Add cold butter. Blend until mixture resembles meal.
Add ice water and form into ball. Dust with flour, wrap in paper and chill 1 hour.
Roll dough into 12 x 6" rectangle, dust lightly with flour.
Fold top third over center and bottom third over top making a 4 x6 inch rectangle.
Turn dough and repeat process after rolling out. This is one turn.
Wrap dough and chill 30 minutes after each "turn."
Make 2 more turns, ending with 4 x 6 inch piece of dough.
Chill 30 mintes after last turn.
Preheat oven to 450.
Roll puff pastry to 1/8 inch thick sheet.
Place on well buttered cookie sheet and prick with fork at intervals of one inch.
Bake 15 minutes, or until light gold in color.
Custard:
Bring 1 cup milk and cream to a boil.
In a small bowl, add cornstarch to beaten egg yolks and remaining milk.
Add to milk and cream and cook until thick. Add vanilla and chill.
To Assemble:
Cut cooled pastry in strips to make 3 x 2 inch rectangles.
Fill three pieces with cream and top with 4th piece.
Garnish with sweet melted chocolate and powered sugar.
Chill.