Posted by hans on August 10, 1998 at 18:39:03:
In Reply to: Re: recipe of French Pastry posted by Dr Seeta Ramgutty on August 10, 1998 at 15:14:35:
: :
: : : would like to get some french pastry recipe
: Thks
That is like asking for a Chinese stirrfry recipe. It is a category of desserts, not a single pastry. Anyway, here is one.
Vanilla Napoleon
Recipe By : HWK, CMC
Serving Size : 32 Preparation Time :0:15
Categories : Dessert Items, French Pastries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 each Full sheets of Puff Pastry
3/4 gallon Vanilla pastry cream or creme patisserie
2 Cups Fondant Icing
1 cup Chocolate Ganache
1. Sheet puff pastry to #2 on sheeter or roll out by hand 1/8"thick.
2. Place on moistened sheetpan without stretching, trim and dock with docking wheel.
3. Bake at 375 degrees for 10 minutes or till it starts to rise. Transfer to 325F oven and continue baking for 10 more minutes or till dry
4. Remove from oven and glaze all 3 sheets with raspberry or apricoture glaze.
5. Allow sheets to cool.
6. Place 1 sheet on an inverted sheet pan.
7. Spread pastry cream about 1/2 inch thick over entire sheet.
8. Slide a glazed sheet on top of this and repeat step 7.
9. Slide last sheet of puff pastry on top of dessert.
10. Ice Napoleon with warm fondant icing.
11. Decorate top of Napoleon with lines with Ganache.
12. Draw lines with knife in opposite direction, 3/8" apart, to create spiderweb effect.
Last sheet should be bottom side up to have a flat surface.
For a different effect, use greased and flowered wiregrid, during baking on one of the sheets. Remove grid, apply apricoture and dust heavily with powdered sugar.
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NOTES : Makes 1 full sheetpan, between 32 and 40 servings, depending on size