Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Kasia

SWIFT HOMEMADE NAPOLEON

Recommended Posts

SWIFT HOMEMADE NAPOLEON

 

Sometimes we have days – may there be as few as possible – when nothing works out. I can even burn the water for tea. I have two ways of dealing with such days. The first is to sit in a corner and wait it out – maybe it will sort itself out. I can only do this when I'm alone. When I have a hungry family I have to look for another way. My second way is to use only well-known recipes and stick to them irregardless of how well I know them. Any experiments in this situation will end in failure.


Last weekend was just difficult. My husband helped me prepare dinner, but the dessert was my problem alone. Following the rules, I used a recipe for napoleon that is so simple there is no way you could fail. I recommend it to anyone struggling with creative impotence or who likes glamourous results after not too much effort in the kitchen.

 


Ingredients (for 9 napoleons)
1 pack of chilled French pastry
500ml of milk
6 tablespoons of sugar
1 packet of powdered blancmange
50g of butter
2 egg yolks
1 teaspoon of vanilla essence
1 tablespoons of potato flour
2 tablespoons of flour
caster sugar


Heat the oven up to 180C. Cover a baking tray with some baking paper.
Cut the French pastry in half. Bake one half for 20 minutes. Remove it from the tray. Cut the second part into 9 squares. A cake prepared in this way is easier to divide into portions. Put them on the paper and bake for 20 minutes.
Now prepare the crème. Boil 400ml of the milk with the sugar, vanilla essence and butter. Mix the rest of the milk with the powdered blancmange, flour and potato flour and egg yolks. When the milk has boiled, take it off the heat and add it to the mixture, stirring constantly. Put it on the heat and boil, stirring until the mixture is coagulated. Take the pot off the heat. Put the warm mixture on the whole part of the French pasty and then cover it with the sliced part of the pastry. Cover the dessert with aluminium foil and leave in the fridge for a few hours. Cut and sprinkle with the caster sugar before serving.

 

 

DSC_0280aa.jpg

  • Like 1

Share this post


Link to post
Share on other sites

  • Similar Content

    • By dgtronic
      FOOD MASH UP : STRAWBERRY MILKSHAKE OREO with DAIM video 

    • By CCB
      I used my homemade toffee in a cookie recipe hoping that the toffee will add a crunch to the cookie... it didn't turn out well as the toffee melted and didn't keep its hardened crunch form. How can I prevent my toffee from melting in my cookie recipe?
    • By philie
      Hey there, i hope to find some help in the wise hands of yours. after some research i am still having some problems concerning glazing:
       
      For a party i would like to make some cubes and rounded savoury cakes and foams out of silicone forms that have a ready bottom and a colour glazing. 
      Somehow i just do not manage to find a steady glazing ( one that does not run ) and is for texture reasons preferably hard or crisp that does not include sugar or syrup.
       
      can you help me or lead my way in a certain direction?
       
      thanks very much!
    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×