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.
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 CREMES
Make and share this Napoleon Cremes recipe from Food.com.
Provided by Annisette
Categories Candy
Time 1h15m
Yield 44 bars
Number Of Ingredients 13
Steps:
- Butter a 9-inch square pan.
- In top of a double boiler: combine 1/2 c butter, sugar, cocoa, vanilla. Cook over simmering water until the butter is melted. Stir in the slightly beaten egg.
- Continue cooking, stirring, until the mixture is thick (about 3 minutes). Blend in crumbs and coconut.
- Press the mixture in the prepared pan.
- In a bowl, cream 1/2 cup of butter. Stir in milk, pudding mix, and confectioners sugar. Beat until light and fluffy.
- Spread mixture evenly over the crust mixture in the pan.
- Chill until firm.
- In a double boiler, melt chocolate, 2 tbsp butter and paraffin. Cool, spread over pudding layer. Chill.
- Cut into 2 x 3/4 inch bars.
Nutrition Facts : Calories 122.7, Fat 7, SaturatedFat 4.3, Cholesterol 17.4, Sodium 98.3, Carbohydrate 15.3, Fiber 0.6, Sugar 12.8, Protein 0.8
NAPOLEON CREAMS
Similar to a Canadian Nanaimo bar, but this recipe uses a package of instant vanilla pudding instead of custard powder which is not to easy to find in the U.S. Chill time is bake time. Yes the margarine is listed in 3 places.
Provided by mandabears
Categories Bar Cookie
Time 3h15m
Yield 44 bars
Number Of Ingredients 13
Steps:
- In a medium saucepan over low heat or in the microwave, combine 1/2 cup margarine or butter, cocoa, sugar and the vanilla extract.
- Stir until margarine melts.
- Add the egg.
- Stir until thickened, about 3 minutes.
- Add graham crackers and coconut, mix well.
- Press into a greased 9x9 pan, I use cooking spray.
- Cream 1/2 cup margarine, milk, pudding mix, and powdered sugar.
- Beat until fluffy.
- Spread over crust.
- Chill until firm.
- Melt semi sweet morsels and 2 tablespoons margarine.
- Cool slightly.
- Spread over pudding layer.
- Chill until set.
- Cut into small bars to serve.
Nutrition Facts : Calories 128.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 4.4, Sodium 107, Carbohydrate 14.9, Fiber 0.8, Sugar 11.9, Protein 0.9
NAPOLEONS
Provided by Food Network
Time 4h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes. Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10 minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack.
- Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use.
- Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish. Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight. To assemble: Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
- Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner's sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
- Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura
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NAPOLEON CREMES (NO BAKE DESSERT!) - CLEVERLY SIMPLE
From cleverlysimple.com
Cuisine AmericanCategory DessertServings 24Calories 214 per serving
- Melt ¾ cup of the butter, the granulated sugar, cocoa, and vanilla in a medium saucepan using medium heat until smooth. Add in your coconut and graham cracker crumbs to form a dough. Spread the dough into a 2.2 qt. baking pan or 9 inch square pan and press down tightly. Put the crust into the freezer as you prepare the filling layer.
- In a large mixing bowl, beat together the instant pudding, heavy cream, and ½ cup of soft butter until creamy (about 1-2 minutes) Add in the powdered sugar until thoroughly mixed and you have the consistency of a thick frosting. Remove the crust from the freezer and spread the filling layer on top. Put it back into the freezer as you prepare the top layer.
- In a small saucepan, melt the remaining 2 T butter and 6 oz. of dark or semi-sweet chocolate chips. Remove your crust and filling from the freezer and spread this chocolate mixture on top.
- Refrigerate the napoloen cremes for at least 30 minutes until serving and cut into small squares.
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