image

image

MY COOKBOOK

MY COOKBOOK
Click on the Cookbook for the Recipes

Figyelem

Felvételeim nyilvános publikálása engedély nélkül nem használhatók.

25.3.12

NAPOLEON PASTRY CAKE


One of the best pastries we ever had was from a Dutch baker, who unfortunately no longer bakes to sell; it was for our youngest granddaughter’s baptism almost nine years ago. Mine will always be an imitation, but on occasion, we enjoy a version of it. This is the small 6-8 serving adaptation. [For the large pastry, double all the ingredients and use a large round cake pan. I also make more of an effort at decorating the large cake and usually cover the top pastry layer with vanilla glaze.]

I rolled the dough into a 24X18 inch rectangle. I cut out three rounds to fit my round cake pans and the fourth round I pieced together from two of the largest pastry remnants. This pastry cake is best if consumed on the same day, but still requires a couple of hours of chilling time to slice it neatly. Only then can you appreciate how wonderful this pastry cake really is.

1/2 batch of Hungarian Flaky Pastry
1/4 cup seedless raspberry jam
1/2 batch of Pastry Cream
1 cup Stabilized Whipping Cream
icing sugar for sprinkling

• Make pastry cream and set aside to cool.
• Next make 1/2 batch of flaky pastry
• Chill for twenty minutes.
• Line two 9-inch baking pans with parchment paper.
• Preheat the oven to 400F.
• Roll out the dough to a thin 24X18 inch rectangle.
• Cut four pastry rounds to fit the parchment lined baking pans. One round will have to be pieced together from pastry remnants.
• Place the pastry rounds in the two prepared pans.
• Bake in the preheated oven for 4-5 minutes or until golden brown. Keep an eye on them, flaky pastry buns very quickly.
• Halfway through, deflate the parts that swell up by pricking them with a fork.
• Remove from oven and place the pastry rounds on a wire rack to cool.
• Repeat with the remaining pastry layers.
• Meanwhile make the stabilized whipping cream.
• Beat the chilled pastry cream until smooth.
• Fold the whipped cream into the pastry cream. This combination of whipped cream and pastry cream is what we call Bavarian cream.
• Use Bavarian cream promptly. It sets rather quickly.
• Place a pastry layer on a serving platter.
• Lightly spread with raspberry jam.
• Lay a pastry layer on the top.
• Spread a moderately thin layer of Bavarian cream on the top.
• Place the next a pastry layer on top.
• Spread another layer of Bavarian Cream on the top.
• Place the last pastry on the top.
• Spread the remaining Bavarian cream on the sides and sprinkle the top with icing sugar.
• Chill the cake for a couple of hours. After that, it will slice neatly.

3 comments:

  1. Zsuzsa, it looks divine! Light and crunchy and soft inside...And also very complicated. You are incredible!
    Have I told you in Poland the same cake has the same name? (I suppose there are slight differences in the baking process, but it sounds very similar).

    ReplyDelete
  2. There is a Polish pastry cake with the same name? That does not surprise me. I frequently reinvent the wheel. We have napoleon slices in bakeries and grocery stores across North America. But the only napoleon pastry cake I ever saw was made by the Danish baker I knew. No local bakery makes it now; I tried asking for it, so a few years ago, I concocted a recipe, but it keeps changing on me. :-) This particular pastry brings back a nice food memory.

    I took the photo the following day and the Bavarian cream was no longer smooth, but I wanted to show that my flaky pastry was holding up rather well.

    ReplyDelete
  3. As I said, it's a bit different, and usually there are only two layers of the crust, but it's flaky and filled with either pastry cream or pastry cream combined with whipped cream and I thought the similarity in name funny. (http://www.domowe-wypieki.pl/przepisy-ciastka-francuskie-i-polfrancuskie/300-przepis-na-kremowka-napoleonka)

    ReplyDelete

Translate

me

My photo
I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

Archived Recipes

All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.

Blog Archive