CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)
Provided by ctozzi
Number Of Ingredients 18
Steps:
- PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.
NAPOLEON
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
- Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
- Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
- Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
- Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.
NAPOLEONS
Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.
Provided by Katherine
Categories Bread Yeast Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven until golden, about 10 minutes.
- 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.
- 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.
- In a small saucepan or in the microwave, heat the jam until runny.
- 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.
- 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.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g
NAPOLEON OF SAINT PIERRE
Provided by Linda Wells
Categories dinner, project, main course
Time 3h15m
Yield Four servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees.
- Peel the potatoes and trim each into a long, cylindrical shape. Using a mandoline or a good kitchen slicer, cut the potatoes into paper-thin disks.
- Brush a cookie sheet with melted butter and arrange the potatoes, overlapping them by about a third, to create squares of potatoes. Press down firmly on the potatoes to help them stick together. Make 8 potato squares. Drizzle them with the remaining butter and season with salt and pepper. Bake for about 15 minutes, or until the potatoes are golden brown. Carefully lift off the pan with a spatula. Set aside.
- Lower the oven to 200 degrees.
- Fill a bowl with water and ice and set aside. Core the tomatoes and score the underside with an "X." Bring a pot of water to the boil and add the tomatoes, cooking for 5 seconds. Remove the tomatoes and immediately place in the bowl of ice water. Remove and peel the tomatoes. Place the tomato skins on a cookie sheet.
- Bake the tomato skins until brittle, about 20 minutes. Remove and roughly chop the dried peels. Reserve.
- Raise the oven to 250 degrees. Slice the peeled tomatoes in half crosswise and remove the seeds. Place the tomato halves cut side down on a pan lined with aluminum foil. Drizzle with 3 teaspoons of virgin olive oil, the crushed garlic and 2 sprigs of thyme. Season with salt and pepper.
- Bake the tomatoes for 2 hours.
- Meanwhile, make the vinaigrette by whisking together 1/3 cup of olive oil, the lemon juice, juniper berries, tarragon leaves, 2 sprigs of thyme, salt and pepper to taste and the dried tomato skins. Set aside.
- Season the fish with kosher salt and freshly ground black pepper. In a saute pan, melt the butter and add the fillets, cooking two to three minutes on each side. Remove and set aside.
- Season the steamed spinach with salt and pepper to taste.
- Place the vinaigrette in a small pot and heat until just warmed. Assemble the dish by placing some spinach on a plate, a tomato half on top, then a fish fillet and one crisp potato square. Repeat layering. Repeat with other plates. Drizzle with vinaigrette around the perimeter of the plate.
Nutrition Facts : @context http, Calories 846, UnsaturatedFat 12 grams, Carbohydrate 98 grams, Fat 29 grams, Fiber 11 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1473 milligrams, Sugar 73 grams, TransFat 1 gram
HAWAIIAN NAPOLEON
Provided by Eric Lee, Food Network Star Season 8 Finalist
Categories dessert
Time 40m
Yield 12 napoleons
Number Of Ingredients 15
Steps:
- For the pasta sheets: Preheat oil to 350 degrees F. Deep-fry the pasta until golden brown. Drain on paper towels. Sprinkle the top with sugar while still hot so the sugar sticks.
- For the chocolate sauce: Heat the heavy cream over medium-high heat so it comes to a simmer. Add the chocolate; remove from the heat and cover. After 10 minutes, whisk until smooth.
- For the coconut caramel: Place the sugar in a heavy-bottomed saucepan with 1 tablespoon water. Heat over medium heat, swirling the pan without using a spoon or whisk, and cook until golden. Add the coconut milk and cook on medium-high, whisking until smooth.
- For the pineapple mascarpone: Saute the pineapple in the butter in a large skillet over medium heat. Add the vanilla, remove from the heat and cool for 5 minutes.
- Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple.
- To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and
- top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture.
SAVORY CHOCOLATE NAPOLEON
For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give the finished hors d'oeuvre a nice contrast.
Provided by Food Network
Categories dessert
Time 15m
Yield 40 napoleons
Number Of Ingredients 6
Steps:
- Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
- Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
- Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!
NAPOLEON
Yield Serves 1.
Number Of Ingredients 6
Steps:
- Combine all ingredients, except the peel, in a mixing glass and stir well. Strain into a cocktail glass. Twist the peel over the drink to release the oil and then drop the peel in.
More about "napoleon of saint pierre recipes"
CLASSIC NAPOLEON COCKTAIL RECIPE WITH GIN - THE …
From thespruceeats.com
10 BEST NAPOLEON PASTRY DESSERT RECIPES | YUMMLY
From yummly.com
BBQ RECIPES & BBQ MEAL IDEAS | NAPOLEON
From napoleon.com
NAPOLEONES RECIPE - PINOY RECIPE AT IBA PA
From pinoyrecipe.net
RUSSIAN NAPOLEON CAKE (NAPOLYEON TORT) RECIPE - THE …
From thespruceeats.com
NAPOLEON CAKE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
NAPOLEON DESSERT | CLASSIC FRENCH PASTRY - OF BATTER AND DOUGH
From ofbatteranddough.com
NAPOLEON OF LIMOUSIN APPLE - TASTE FRANCE MAGAZINE
From tastefrance.com
RECIPE: NAPOLEON IN A PAN STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
NAPOLéON SAINT-PIERRE - HISTORICAL RECORDS AND FAMILY TREES
From myheritage.com
HOMEMADE NAPOLEON RECIPE | LAURA IN THE KITCHEN - INTERNET …
From laurainthekitchen.com
NAPOLEONS | KING ARTHUR BAKING
From kingarthurbaking.com
NAPOLEON OF PUFF PASTRY WITH VANILLA-WHISKEY CREAM RECIPE
From foodrepublic.com
MILLEFEUILLE (NAPOLEON) - AUTHENTIC FRENCH RECIPE | 196 FLAVORS
From 196flavors.com
READ DELICIOUS RECIPES ONLINE | NAPOLEON
From napoleon.com
NAPOLEON DESSERT (FRENCH NAPOLEON PASTRY RECIPE) - IZZYCOOKING
From izzycooking.com
CLASSIC RUSSIAN NAPOLEON CAKE WITH CREAM RECIPE - ALL WE EAT
From allweeat.com
NAPOLEONES RECIPE - HOW TO MAKE BACOLOD'S DELICACY - AMIABLE …
From amiablefoods.com
PARISA'S PERSIAN KITCHEN: NAPOLEON PASTRY
From parisaspersiankitchen.com
10 BEST NAPOLEON PASTRY DESSERT RECIPES | YUMMLY
From yummly.com
NAPOLEON ST. PIERRE (1862-1943) - FIND A GRAVE MEMORIAL
From findagrave.com
BEST MASCARPONE NAPOLEON WITH FRESH BERRIES RECIPES - FOOD …
From foodnetwork.ca
NAPOLEON OF STURGEON WITH FOIE GRAS | CUISINE TECHNIQUES
From greatchefs.com
NAPOLEONS | BIRCH TREE BAKING
From birchtreebaking.com
JOSEPH NAPOLéON ST-PIERRE (1877–) • FAMILYSEARCH
From ancestors.familysearch.org
NAPOLEONS - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
RECIPES ARCHIVE - THE NAPOLEON CO.
From napoleon-co.com
NAPOLEON CAKE RECIPE - CHEF'S PENCIL
From chefspencil.com
GENEALOGY NAPOLEON SAINT-PIERRE - MESAIEUX.COM
From mesaieux.com
NAPOLEON CAKE – CLASSIC RECIPE FOR POPULAR RUSSIAN LAYER CAKE
From inspirationforall.de
RECIPES PINEAPPLE NAPOLEON | SOSCUISINE
From soscuisine.com
CELEBRATION OF MUNDELEIN VEGETABLE NAPOLEON RECIPE
From usml.edu
19 NAPOLEONIC FOOD IDEAS | FOOD, NAPOLEON CAKE, NAPOLEONS RECIPE
From pinterest.ca
HOMEMADE NAPOLEON RECIPE - LAURA VITALE - YOUTUBE
From youtube.com
NAPOLEON COCKTAIL RECIPE - DIFFORD'S GUIDE
From diffordsguide.com
NAPOLEON ~ MILLE-FEUILLE | JAMES & EVERETT
From jamesandeverett.com
RUSSIAN NAPOLEON CAKE - PUFF PASTRY CAKE - LET THE …
From letthebakingbegin.com
NAPOLéON ST-PIERRE - HISTORICAL RECORDS AND FAMILY TREES
From myheritage.com
GâTEAU NAPOLéON - FRENCH CHEF AT HOME
From frenchchefathome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love