Napoleons
- Ready In:
- 50mins
- Ingredients:
- 15
- Yields:
-
6 depending on cut size
ingredients
- 1 frozen puff pastry
-
Custard filling
- 1⁄2 cup sugar
- 1⁄3 cup flour
- 1⁄4 teaspoon salt
- 2 cups cream, scalded
- 4 egg yolks
- 1 whole egg
- 1 teaspoon vanilla
- 1 cup blanched chopped almonds (optional)
- 1 tablespoon sherry wine (or rum or other flavour) (optional)
-
Fluffy Strawberry Sauce
- 2 cups strawberries, preferably fresh but frozen is ok
- 1⁄2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 egg white
- 1⁄8 teaspoon salt
directions
- Puff Pastry-------------------.
- Roll the paste 1/4 inch thick.
- Cut it into 2 x 4 inch strips.
- Prick them with a fork.
- Place them on 2 layers of heavy brown paper on a sheet or in a pan.
- Chill them thoroughly.
- Bake them in a hot oven, 500°F for 5 minutes.
- Reduce the heat by 50°F, every 5 minutes until the temperature is 350°F and bake for about 10 minutes longer.
- Cool the cakes.
- Split them lengthwise into halves.
- Fill them with custard filling.
- Serve them with Fluffy Strawberry sauce drizzled over (other fruit sauce can be substituted.)
- Do as many layers as you wish.
- Usually 3 pastry and two filling, start with pastry, filling, pastry, filling, and top with pastry.
- Then the drizzle.
- The easiest way is with just pastry on bottom, filling, and pastry on top with the drizzle.
- If wished, whipped cream may be added to top it off.
- Custard filling--------------------.
- Combine sugar, flour and salt.
- Add the scalded cream and stir until smooth and thick.
- Slightly beat the egg and yolks in the top of a double boiler.
- Pour the cream mixture over the egg mixture, cook and stir the custard "over" hot water, not in, until the eggs thicken.
- Let it cool, then add the vanilla and if using the almonds and sherry or rum.
- Fluffy Strawberry Sauce----------------.
- Hull and mash the strawberries.
- Add the powdered sugar and lemon juice.
- In another bowl, whip until stiff the egg white and salt.
- Add the egg mixture to the strawberry mixture and whip the sauce until it is light and fluffy.
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RECIPE SUBMITTED BY
<p>November 4th, 2013: Our community lost a wonderful friend when Dorothy passed away on October 24th, 2013. We are shocked and saddened by her passing and there is a thread for expressing your condolences.</p>
<p>Mary at Food.com</p>
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<p>I live in the sunny okanogan valley - I am a retired Resort Services Director, love collecting receipes and cooking but am a diabetic so some times i can only collect </p>
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