Pastry Class – Napoleon

I’m finding it hard to get back into the swing of baking class these days. Not sure why but I hope I figure it out soon. In this class, we were working with the last ball of puff pastry and making Napoleons aka mille feuille, a french pastry involving vanilla custard layered between sheets of puff pastry and sometimes involving fruit, cocoa, or nuts.

Ingredients.
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Rolled out the puff pastry ball and then baked until tan and crispy. IMG_5954
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As the pastry cooled, it was time to make the vanilla custard. Milk, cornstarch, eggs, sugar, butter and a vanilla bean. Heated to a boil and allowed to thicken. Whipped cream was eventually folded into the custard to thin it out slightly, but make it richer. IMG_5951

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Now time for assembly. First the strawberries were sliced thinly and the puff pastry cut into 3 equal pieces. IMG_5957

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One sheet on the bottom and custard cream layered on then some berries. Repeat.IMG_5959

In the end I ended up with this. It’s missing a layer of fondant on top. Time was off the essence this day, but I think we all get the gist. IMG_5960

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A strawberry and cream based desert. Usually a winner. =)

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