Recipe By : Dining In Cookbook
Serving Size : 6
Quick Puff Paste
- 2 Cups Flour
- 1 1/2 Sticks Butter Plus 2 Tablespoons
- 1/2 Teaspoon Salt
- 1/2 Cup Ice Water
Custard For Napoleons
- 1 1/2 Cups Milk
- 4 Egg Yolks
- 1/2 Cup Heavy Cream
- 1/2 Cup Sugar
- 3 Tablespoons Cornstarch
- 2 Teaspoons Vanilla
- Sweet Melted Chocolate
- Powdered Sugar
Sift together the flour and salt. Add butter, chilled
and cut in bits. Blend until it resembles meal. Add ice water and
form into ball. Dust with flour wrapped in paper and chill 1
hour. Roll dough in 12 x 6 rectangle, dust lightly with flour.
Fold top third over center and bottom third over top making a 4
x6 inch rectangle. Turn dough and repeat process after rolling
out. Make 2 more turns ending with 4 x 6 inch piece of dough.
Wrap and chill at least 30 minutes. Dough must be chilled 20
minutes between each turn. Roll puff paste out in 1/8 inch sheet.
Place on well buttered cookie sheet and prick with fork at
intervals of one inch. Bake 15 minutes at 450 Degrees, or until
light gold in color.
Bring 1 cup milk and cream to a boil. Add cornstarch to
beaten egg yolks and remaining milk. Add to milk and cream and
cook until thick. Add vanilla and chill.
Cut pastry in strips to make 3 x 2 inch rectangles. Fill
three pieces with the cream and top with 4th piece. Garnish with
sweet melted chocolate and powered sugar. Chill.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart