Napoleon crisp, also known as mille-feuille puff pastry, has a variety of sandwiches between the puff pastry, and today it is shared with custard sauce, which can also be replaced by cream and various fruit fillings.
【Ingredients required】
• Puff pastry (160 g flour, 80 g water, 3 g salt, 20 g corn oil, 90 g butter. ）
• Custard sauce (2 egg yolks, 150 g pure milk, 15 g low gluten flour, 30 g sugar. ）
• Powdered sugar to taste
(1) Let's make puff pastry first. Mix the flour, salt and water in the puff pastry ingredient and stir it into a flocculent shape with chopsticks. Then add corn oil, and the oil can increase the ductility of the dough, so that the skin will not break when the puff pastry is opened. Knead into a medium soft and hard dough, it does not matter if it is not smooth, the dough is sealed, wake up for a while and knead again.
(2) Prepare a large piece of oil paper, wrap 90 grams of butter that has been softened in advance in oil paper, and fold all four sides into a small rectangle. Then, following the size and shape of the oil paper, use a rolling pin to roll out the butter and roll it out into thin and even flakes. Then refrigerate until set. Because it is hot now, the butter at room temperature is too thin, so it is easy to operate if it is refrigerated.
(3) Knead the dough smooth first, then knead the dough more easily, and it will become smooth after a few casual kneading. Place on the board and roll out a rectangular sheet. Then put the butter slice in the middle, fold it left and right, and use the rolling pin to drive the bubbles out at both ends. Fold the ends in the middle, like a quilt. Stacked into a small rectangular square. Then gently roll it open and roll it out a little thinner. Then wrap it in oil paper and refrigerate for 20 minutes. Let the butter solidify slightly, because it is hot, butter is easy to leak.
(4) Take it out after 20 minutes, put it in the refrigerator for too long, and it is easy to break when the skin is too hard to freeze. The softness and hardness like toothpaste is just right. If it is spring and autumn, this step can be omitted and rolled directly. Fold it up, roll it out thinly, and refrigerate it again for 20 minutes.
(5) Roll one more time. This time, the board was sprinkled with a flutter. Still folded up as before, rolled out into rectangles, about half a centimeter thick. Cut into strips about 3 cm wide.
(6) Place on the baking sheet at a distance of one distance, put the oven up and down at 180 degrees, put the middle layer, and bake for about 25 minutes. For the last 5 minutes, you can move the baking tray to the upper layer to allow the surface to color.
(7) Next, we make kasta sauce. Add all the ingredients from the custard sauce to a small milk pot, stir until there is no dry powder, then heat. It should be noted here that the fire must not be too big, otherwise it will be boiled into egg flower soup. Keep to a minimum heat and stir as heating to prevent paste base. Until it becomes a thick and delicate paste. Turn off heat and cool. Traditional custard sauce also requires cream and butter, but mine is a minimalist version that simplifies some of the steps. But the taste is not inferior at all.
(8) Prepare the mounting bag and the mounting spout, and after the cassta sauce is cooled, put it in the mounting bag. Tie the mouth tightly.
(9) The baked puff pastry is fragrant and crispy, and the layers are rich. It will crush into slag when it is pinched, and it is not bad to eat it directly. The sandwich is coated in the middle to taste more perfect. Squeeze in the custard sauce and sprinkle the surface with a layer of powdered sugar. It is the sugar that is directly broken into powder. Let's eat it, it's crisp to the bone! The crust sauce is so sweet that you can't stop!