Wednesday, June 18, 2014
Classic French Napoleons
I love using Pepperidge Farm puffed pastry for so many of my recipes. Not sure what I'd do without it! Making your own puffed pastry can take so much time. Here is one of my favorite recipes to make with puffed pastry dough. So pretty and so easy to make!
Classic French Napoleons
Vanilla pastry cream
2 cups whole milk
1/2 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
4 large egg yolks
1/4 cup cornstarch
2 tablespoons butter, cubed
1 package (2 sheets) Pepperridge Farm puff pastry
1 cup confectioner’s sugar
2 teaspoons light corn syrup
2 tablespoons butter, melted
3-4 tablespoons milk
1 tablespoon cocoa powder
In a medium saucepan, combine the milk, sugar, vanilla, and salt. Cook the mixture over medium heat until it comes to a simmer. In a medium bowl, whisk together the egg yolks and cornstarch. Whisking constantly, slowly pour about 1/2 cup of the milk mixture into the egg yolk mixture. Continue to add the milk mixture until it has been fully blended. Pour the mixture back into the saucepan and cook over medium-high heat, whisking constantly, until it has thickened, about 2 minutes longer.
Remove the saucepan from the heat and add the butter. Continue to whisk vigorously until the butter has melted, and the mixture has cooled slightly. Transfer the mixture to a medium bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the pastry cream so that you do not develop a skin. Refrigerate until chilled, about 2 hours.
Next, stack the two separate sheets of thawed puff pastry, and with a rolling pin, roll them out into one 12 x 12 inch square using parchment paper so they do not stick. Cut the square into three 12 x 4 inch strips and transfer the dough and parchment to a large baking sheet. Prick the dough all over with a fork and cover with plastic wrap. Chill until firm, about 30 minutes.
Preheat the oven to 425 degrees. Transfer the baking sheet to the preheated oven. Bake the pastry for 10 minutes, until golden around the edges. Set another baking sheet directly on top of the pastry strips and continue baking for 6 minutes more. Carefully remove the top baking sheet and bake until the pastry is baked through and golden brown, 6 minutes more. Cool completely.
In a medium bowl, whisk together the confectioner’s sugar, corn syrup, butter, and enough milk to reach a consistency that is pourable but still thick. Transfer a quarter of the glaze to a small bowl and whisk in the cocoa powder. Transfer the chocolate glaze to a piping bad fitted with a 1/8-inch tip. If you do not have a piping bag, fill a Ziploc bag and snip the bottom corner.
Pour the white glaze onto one of the pastry strips, spreading it evenly. Next pipe lines of the chocolate glaze across the white glaze, about 1/2-inch apart. Drag the tip of a toothpick down the length of the glazed strip in alternating directions to create a pattern.
Fit a pastry bag with a 1/2-inch round tip and fill it with half of the pastry cream. Pipe an even layer of the pastry cream onto one of the remaining pastry strips. Top with the remaining pastry strip, pressing gently to adhere. Fill the bag with the remaining pastry cream and pipe evenly onto the strip. Place the glazed pastry on top. Slice with a sharp knife and serve.
Photography is owned by and copyrighted to Welcome Home 2014
Recipe adapted from Peanut Butter and Julie