"FRENCH TOAST" NAPOLEON WITH MAPLE SYRUP, PECANS AND ICE CREAM
Provided by Dave Lieberman
Categories dessert
Time 25m
Yield about 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees F.
- Slice the bread into 1/2-inch slices and remove crusts. Use a glass or a biscuit cutter to cut out circles from the middles.
- Melt about a half a stick of butter in small skillet. Spoon off all the milky solids from the top to clarify the butter.
- In another large skillet, add about half of the clarified butter and brown the bread rounds on each side, adding more butter as needed. Keep finished slices warm in the oven while the remaining slices are prepared, repeating the process.
- Crush the toasted pecans and heat with the maple syrup and cinnamon in a small saucepan until steaming.
- Stack the browned bread slices, 3 high, alternating with a spoonful of hot pecan maple syrup between each layer.
- Top stacks with scoop of vanilla ice cream and drizzle pecan maple syrup on top.
FRENCH NAPOLEONS
These are to die for!!! They are so easy, yet look so elegant!!! I usually use a heart-shaped cookie cutter, but have also done squares, diamonds, etc. This is a must make for Valentine's Day at my house! But would be wonderful for any holiday or romantic dinner.
Provided by Charmie777
Categories Dessert
Time 30m
Yield 18 napoleons
Number Of Ingredients 6
Steps:
- On a lightly floured surface, roll out each pastry sheet to 1/8-inch thickness.
- Using a shaped cookie cutter of your choice (I prefer hearts), cut out 9 Napoleons per sheet.
- Place on ungreased baking sheets.
- (If your dough has become too warm, place in refrigerator to chill. The pastry will not "puff" well if warm.).
- Bake at 400º for 8-11 minutes or until golden brown.
- Remove to wire racks to cool.
- In a bowl, whisk milk and pudding mix for 2 minutes. Fold in Cool Whip.
- Split puff pastry shapes in half.
- Place bottom halves on serving plates.
- Spoon filling over each; top with strawberries. I make the points of the slices stick out over the edges.
- Top with pastry tops. (Add just a dab of filling on top of strawberries so the pastry top will stick.).
- Sprinkle with powdered sugar.
- Serve immediately.
Nutrition Facts : Calories 195.7, Fat 12, SaturatedFat 3.9, Cholesterol 1.9, Sodium 152.8, Carbohydrate 19.6, Fiber 0.6, Sugar 6.6, Protein 2.6
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
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
NAPOLEON FRENCH TOAST
Plan ahead and set up the night before but cook in skillet in the morning. Uses French bread and Grand Marnier.
Provided by Oolala
Categories Breakfast
Time 9h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Arrange bread slices in a 12 X 8 X 2 baking dish.
- Beat eggs with milk, Grand Marnier, sugar, vanilla, and salt using a rotary mixer.
- Pour over the bread, turn slices and refrigerate over-night.
- Cook in hot butter in the skillet about 4 minutes per side.
- Sprinkle with Confectioner's sugar and orange slices on the side of the plate.
Nutrition Facts : Calories 487.9, Fat 16.4, SaturatedFat 7.3, Cholesterol 235.3, Sodium 976.8, Carbohydrate 65.3, Fiber 3.4, Sugar 3.9, Protein 18.3
FRENCH TOAST
Wake up for Robert Irvine's classic French Toast recipe from Food Network, a sweet start to the day made extra special with challah and spices.
Provided by Robert Irvine : Food Network
Categories dessert
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, combine cinnamon, nutmeg, and sugar and set aside briefly.
- In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.
Nutrition Facts : Calories 446 calorie, Fat 18 grams, SaturatedFat 9.5 grams, Cholesterol 218 milligrams, Sodium 340 milligrams, Carbohydrate 60 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 34 grams
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NAPOLEONS RECIPE | KING ARTHUR BAKING
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4.7/5 (3)Calories 480 per servingTotal Time 2 hrs 36 mins
- To make the filling: In a medium-sized saucepan, stir together 1 1/2 cups (340g) of the milk, sugar, salt, and vanilla bean. (If you're using vanilla extract you’ll add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar.
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- Slowly whisk about one-third of the hot milk mixture into the egg mixture, then pour the egg/milk mixture back into the remaining simmering milk. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and the boiling bubbles reach the center of the saucepan.
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