Courageous Napoleon Crisp

Courageous Napoleon Crisp

1. First, make the puff pastry according to the method of making the puff pastry (click here to enter) (half portion means halve all the ingredients or divide the ingredients into half for use). Divide half of the puff pastry into 3 equal parts, and roll them into three rectangular dough pieces with a length of about 12*16cm and a thickness of about 0.2cm.

2. Put the rolled puff pastry into the baking tray, pierce the small holes on the surface of the puff pastry with a fork, and let it stand for more than 20 minutes.

3. Put the rested puff pastry into the preheated oven at 220 degrees and bake for about 8 minutes until the level of the puff pastry is completely unfolded, then lower the temperature to 180 degrees, and continue to bake for 10-15 minutes until the puff pastry is completely Turn into golden brown, out of the oven and cool. Three pieces of pastry are recommended to be baked three times.

4. Put the raisins in a bowl, pour in rum that can surpass the raisins, soak for half an hour, and then drain the water. According to the steps in the article "Floss Cake Roll" (click here to enter), make a good chiffon cake batter. After the batter is done, pour in the raisins and mix well.

5. Pour the batter into a baking dish lined with parchment paper, smooth it, put the baking dish in a preheated 180 degree oven, bake for 15-20 minutes, until the surface is golden brown.

6. After the cake is baked and cooled, use a knife to cut into two pieces of the same size as the baked puff pastry.

7. Take a slice of baked puff pastry and spread it on the bottom, spread a layer of butter cream evenly (click here for the production method), and then cover with a slice of cake.

8. Spread another layer of cream frosting on the cake slice.

9. Spread a second slice of puff pastry and spread butter frosting, and then spread a second slice of cake and spread butter frosting.

10. Spread the last slice of puff pastry, and the Napoleon puff pastry is roughly formed. Put the whole piece of Napoleon pastry in the refrigerator freezer, refrigerate for 1 hour, wait for the cream to harden, then take it out, and use it to cut into small pieces of equal size.

Tips:

1. The production of Napoleon pastry is not complicated. Its biggest feature is "combination", because it is nothing more than a piece of three things that have already been introduced in our blog (melaleuca meringue, chiffon cake, cream frosting) Made together. However, the making of Napoleon crisps is definitely not easy. You must master the size and thickness of the pastry; the thickness and size of the cakes can make a beautiful Napoleon crisp.
2. When baking puff pastry, because the whole piece of puff pastry is relatively large, it should be baked until the middle is as crispy as the outside. It is recommended to bake at 220 degrees for about 8 minutes, until the layers are fully developed, and then lower the temperature to 180 degrees. , Bake until the puff pastry is golden brown, to ensure that the puff pastry is crispy and distinct on the inside and outside.
3. After the Napoleon pastry is finished, if the surface of the pastry is not flat enough to be beautiful, sprinkle a layer of powdered sugar on the surface as a decoration.