Click,
Napoleon collapsed and occupied his mouth,
With a little crisp and a little crisp,
Combined with the sweet and creamy custard sauce,
Simply a perfect demonstration of puff pastry.
This pastry is called mille feuille in French, mille is a thousand, feuille is a leaf, that is, the meaning of a thousand layers of leaves, the leaves are transformed into puff pastry, so Napoleon is also called millefeuille.
Why is he called Napoleon?
There are two theories, one is that there is a cake in Italy called naples, which is also layered on top of each other, because it was mistakenly written as napoleon, and it was literally translated as Napoleon.
Another theory originates from the 17th century, a Parisian pastry chef made a bet with people to make a 100-layer cake, so he created this cake, but because he could not do 100 layers, he was ridiculed as too short as Napoleon, which is true or false, Napoleon has been equated with the mille-feuille crisp.
It's a "slow" dessert that's perfect for slow tasting, with a crispy aroma that fills every taste bud in the mouth, and that crispness stimulates every cell in the mouth, which is the magic of puff pastry.
Puff pastry is available in all countries, but if you make it amazing, it is not the French, in the French puff pastry family, Napoleon is the best representative of the strength, crisp, fragrant, crisp, charred, sweet is indispensable.
Napoleon's mille-feuille puff pastry is a Signature French dessert that seems simple, but it is not simple in terms of craftsmanship.
Taking puff pastry as an example, the difficulty is in the "opening puff pastry" link, the pastry chef needs to spend a long time and energy, in the right room temperature and a specific environment to layer out the sense, this link is very testing technology. After the puff pastry is boiled, it is baked and then cut, and it takes an hour to make the puff pastry alone.
Freshly made Napoleon Melaleuca, that's called a delicious, diffuse aroma that will envelop you immediately. The puff pastry is baked golden brown and garnished with a thin layer of powdered sugar to make it appear more lustrous and appetizing.
To eat gracefully, you can pour the mille-feuille pastry horizontally, cut it with a knife, and then divide it into small pieces and enjoy it. The process of cutting is also a kind of enjoyment, the knife falls, the crisp clicking sound, falling down a lot of small debris, you can see how crispy it is.
There are generally two ways to prepare Napoleon cake:
The first is what we often see, with puff pastry + chocolate cake embryo + cream, puff pastry with delicate cake and rich milk flavor.
The second is to add kasta sauce or fresh fruit between the puff pastry, which is more rich and sweet in flavor, and we can also use the cream or cheese trap to replace the kasta sauce, which will make you have an unexpected taste.
❐ Recipe | material
Kasta sauce material
Milk 700g
140g juvenile sugar
Egg yolks 140g
Low gluten flour 70g
Unsalted butter 14g
1 vanilla pod * 1 vanilla pod, can be replaced with 1 teaspoon vanilla extract (about 5g)
Custard sauce | Production process
(1) Pour the milk into the pot and bring it to a boil, cut the vanilla pods in half to take the seeds, add to the milk and bring to a boil together.
(2) Mix the egg yolks with the baby sugar until white, sift the low gluten flour and stir well.
(3) Add the milk to the egg yolk and stir, then stir well and cook until thick.
(4) Put the simmered custard sauce in ice water, add the butter, stir well and set aside.
Napoleon puff pastry material
High gluten flour 400g
Low gluten flour 600g
Water 500g
Salt 18g
Butter 130g
Flaky butter 700g
Powdered sugar to taste
Napoleon puff pastry | Production process
(1) Mix flour, salt, butter and water together until the dough is smooth and roll out to a thickness of 1cm.
(2) Wrap in plastic wrap and freeze in the refrigerator until the ghee is suitable for the hardness, wrap in flaky butter and fold 3 times with a shortening machine 4 times.
(3) After the dough is loosened, use a puff pastry machine to open to a thickness of 0.2cm,
Punch the dough and refrigerate to relax for half an hour,
Bake in a baking dish covered with oil paper and bake for about 35 minutes until the surface is golden brown and remove to cool.
(4) In the assembly process, the puff pastry is cut into the desired shape and superimposed with cream, and finally sprinkled with powdered sugar or fruit decoration.
1. How difficult is Napoleon's production?
The production of Napoleon's puff pastry is not complicated, its biggest feature is "combination", but the production of Napoleon's pastry can never be said to be convenient, and the size, thickness and size of the puff pastry must be mastered in order to make a beautiful Napoleon's pastry.
2, how to make a beautiful Napoleon crisp?
When the mille-feuille puff pastry is baked, because the whole piece of puff pastry is relatively large, to bake until the middle and the outside are as crispy as the outside, it is recommended to first bake at a high temperature of 220 degrees for about 8 minutes, until the layer is fully unfolded, and then reduce the temperature to 180 degrees, bake until the puff pastry is golden, which can ensure that the puff pastry inside and outside are as crisp and layered.
3. How to decorate Napoleon's puff pastry?
After napoleon puff pastry is ready, if the puff pastry on the surface is uneven and not beautiful enough, you can sprinkle a layer of powdered sugar or fruit on the surface as a decoration.