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.


Rolled out the puff pastry ball and then baked until tan and crispy. IMG_5954

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



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


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


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

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