Napoleons cake recipies
Ingredients
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1 1/2 (17.5 ounce) packages frozen puff pastry sheets, thawed
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1/4 cup cornstarch
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4 cups milk, divided
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1/3 cup cake flour
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7/8 cup white sugar, divided
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3 eggs, separated
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1 tablespoon butter
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1 teaspoon vanilla extract
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1 (12 ounce) jar apricot jam
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3 cups sifted confectioners' sugar
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1 tablespoon lemon juice
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Roll out three sheets of puff pastry, each to the
same size and a thickness of 1/8 inch. Prick with a fork, and place on
baking sheets.
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Bake in preheated oven until golden, about 10 minutes.
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In a medium bowl, combine cornstarch and 1/2 cup
milk with fingers until smooth. Stir in cake flour and half the sugar.
Beat in egg yolks. Set aside.
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In a saucepan over medium heat, bring remaining milk
and remaining sugar to a rolling boil. Stir in egg yolk mixture;
continue stirring and bring to a boil again. Remove from heat and stir
in butter and vanilla. Let cool.
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In a small saucepan or in the microwave, heat the jam until runny.
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Place one sheet of pastry on a board. Spread with
cooled pastry cream to a thickness of 1/2 inch. Place a second pastry
sheet over the cream. Brush with fruit glaze. Spread remaining pastry
cream over glaze. Top with final pastry sheet and gently compress
layers, using a baking sheet to press.
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To make icing, beat together confectioners' sugar
and lemon juice with enough of the egg whites to make a creamy
consistency like that of a cream soup. Working quickly, color a small
portion of the frosting with red food coloring. Frost the top and sides
of the assembled pastry with white icing. Pipe parallel lines of red
icing on top of dessert, then draw a pick or knife crosswise through
icing to make the traditional design. Let icing set before cutting into
bars.
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