Storage information: Store any leftover napoleons, well wrapped, in the refrigerator for up to a day or so the pastries are best enjoyed within 24 hours of their assembly. Serve the napoleons immediately, or chill briefly, lightly covered, before serving. Carefully drop half-teaspoonfuls onto a piece of parchment the sugar will continue to brown and at the end you’ll have a mixture of lighter and darker drops. Garnish, if desired, with caramelized sugar drops: Melt the granulated sugar in a heavy saucepan until it’s starting to color. Top with the remaining five pastry strips, and pipe the remaining pastry cream on top. Pipe the chilled pastry cream onto the strips. Place five pastry strips on a clean work surface. Cut each half into five strips lengthwise, to make 2” (approximately) x 7 1/2” strips. To assemble the napoleons: Cut the pastry in half crosswise, so you have two pieces about 10” x 7 1/2”. Remove the pastry and cool it right on the pan. Continue baking until the pastry is a deep golden brown, 10 to 20 minutes more. Counterintuitively, you don’t want the puff pastry to puff too much it should remain fairly flat as it bakes, thus the weights.īake the pastry for 20 minutes, then remove the weights, top pan, and top piece of parchment. Place a piece of parchment on top of the pastry, then put a second half-sheet pan on top weigh it down with a cast iron pan, bricks, or something else heavy and oven-proof. Place it into a parchment-lined half-sheet pan (12” x 18” baking sheet). Roll the pastry into a 1/8”-thick rectangle, about 11” x 16”. Portion off a generous one-third of the pastry dough use the remainder for something else, or wrap and freeze for later. To make the napoleons: Preheat your oven to 375☏ with a rack in the middle. Rub a piece of butter over the surface of the pastry cream, top with a piece of plastic wrap (make sure it touches the top of the cream so it doesn't develop a skin), then refrigerate until cool. Remove the mixture from the heat and strain it through a fine strainer into a bowl set in a larger bowl of ice water. Bring to a boil, stirring constantly with a whisk, until the mixture thickens and the boiling bubbles reach the center of the saucepan. Doing this through a strainer will help prevent lumps later. Whisk some of the hot milk mixture with the egg yolk mixture to temper the yolks, then pour it back into the remaining simmering milk. Bring to a simmer over medium heat, stirring to dissolve the sugar. Meanwhile, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk. To make the maple cream filling: In a medium-sized saucepan, stir together 2 1/2 cups (568g) of the milk, the maple sugar, and the salt. Or freeze it, well wrapped, for up to 1 month before using. ![]() Use the dough to make your favorite flaky pastries. Repeat step #7, rolling and folding twice.Ĭover the dough and refrigerate it for at least 2 hours (overnight is fine) before using. Wrap the dough securely in plastic wrap or a reusable wrap, and refrigerate for 1 hour. Turn it 90º, re-roll into a 10” x 16” rectangle, and perform another letter fold. Fold the dough in thirds like a letter this is called a letter fold. Turn the dough 90º and roll it into a 10” x 16” rectangle. Fold the top half of the butter block over the dough, like a turnover, and press on the three open edges to “lock in” the dough. Place the dough block on the lower half of the butter block. ![]() To prepare and roll the dough: Place the chilled butter block on a lightly floured work surface. When ready, the butter block will be cold, but will still bend without breaking. It’s important to get the temperature just right here: too cold and the block will break into pieces too warm, it’ll melt. Refrigerate the butter block before using to firm the butter up, about 30 minutes. ![]() ![]() Blog Why does butter temperature matter in pastry?
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