Christmas Exclusive Cake-strawberry Napoleon

Name: Christmas Exclusive Cake-strawberry Napoleon
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 230g Low powder; 30g butter; 1g salt; 150g Wrap in butter; 45g water; 500g milk; 4 yolk; 30g Caster sugar; 200g Light cream; Some Strawberry; Some Matcha powder; Some Powdered sugar; 3 slices isinglass; 30g Sugar

by sunxiaonan21

4.6 (1)

Favorite

Difficulty

Hard

Time

24h

Serving

2

Why make Strawberry Napoleon cake for Christmas? Because Christmas is also the season when strawberries are ripe, all girls love the color and taste of strawberries, and they will use it to decorate and decorate any of their items, of course they are older You can still love it. In addition, the color of Christmas is always inseparable from red, white, and green, so here is the complete list. I have some matcha powder on top. My matcha powder is a little dark in color. Please skip it by yourself. Many stores do it during the Christmas season. The desserts I pushed are related to strawberries.
Let’s talk about Napoleon. Of course it’s not the famous big man. Napoleon cake is my favorite except for the Black Forest. The French name is Mille-feuille, which means a thousand layers of meringue, so it is also called mille-feuille. Napoleon cakes are expensive to make. Not only do they use a complicated process of shortening, but the interlayer between the meringues is rich, not only fresh cream, but also custard sauce.
Normal Napoleon is three-layered puff pastry with sauce, cream and fruit. "

Christmas Exclusive Cake-strawberry Napoleon

1. Strawberry mousse: Soak the fish film with a small amount of water, add fine sugar, and heat it to melt without particles. After taking it out, add milk (or not)

Christmas Exclusive Cake-strawberry Napoleon recipe

2. Puree the strawberries and use a juicer.

3. Whipped whipped cream (I didn’t add sugar here), mix the fish gelatin paste with strawberry paste, then mix with the whipped cream, pour it into the mold, I use a square mold, 38*38CM, some large, with loose bottom , Wrap the outside with tin foil and keep it in the refrigerator overnight.

4. Custard sauce: add egg yolk and sugar and mix evenly

5. Then add milk and mix well, then sift in low powder and mix evenly

6. Heat over water over low heat, and stir while cooking until it becomes a thick paste. This process is quite long.

7. The prepared custard sauce is kept refrigerated.

8. Puff pastry production: Two servings of puff pastry are required here, because there are three puff pastry, the ingredients are one serving, and one serving can make two puff pastry. The puff pastry material synthesizes dough and refrigerates for one hour. (First, sieve the low flour, add salt, and then add the butter that melts at room temperature. You can knead it with your hands. Grab the flour and butter, and add water) This step is combined with my bread machine, and you can press the brackets manually. The steps to complete.

9. During this period, prepare the wrapped butter slices, cut the butter into slices, put them neatly in the fresh-keeping bag, and roll them flat into slices. Keep refrigerated for later use. (This is also two servings, the material I wrote above is for one serving)

10. Roll out the refrigerated dough into a rectangle, wrap it in butter, wrap it tightly, and pay attention to exhaust.

11. Roll into a rectangle

12. Fold it left and right in the middle, like folding a quilt, and roll it out into a rectangular shape. After folding it up and unfolding it three times, keep it in the refrigerator for one hour.

13. After refrigerating, repeat the steps of folding three times, put it in refrigeration for another hour, repeat this for a total of three times (that is, refrigerate three to four times), and then take it out.

14. Roll out into a rectangle, arrange the edges and corners, and put it in a baking tray. This is one sheet. One serving can be made into two sheets. Roll out to a thickness of 0.3cm. Puncture some holes on the top to prevent expansion. The baking pan should be lined with greased paper.

15. In the middle of the oven, heat up and down, preheat at 185 degrees for 30 minutes, take it out and let it cool, and after it’s all baked and let cool, cut into a suitable size, the bottom layer of meringue, smear custard sauce, and put it on Strawberry mousse, put another layer of meringue, squeeze the custard sauce with the piping flower, put another layer of meringue, squeeze the whipped cream, and put the strawberry in the middle.