French Desserts: Layers of Temptation---napoleon Crisps
1.
Cut the butter into small pieces and soften at room temperature.
2.
Add flour, salt, and slowly pour in water.
3.
Knead into a dough, wrap it in plastic wrap and chill and relax for more than 1 hour. (Knead the dough as little as possible to reduce its gluten)
4.
Take out the dough and roll it out to be about 2/3 of the length of the dough wrapped in butter; fold the top 3/1 of the dough and cover half of the butter.
5.
Fold up the 3/1 of the lower part of the dough again, and pinch the surrounding edges.
6.
The folded dough piece, rotate 90 degrees, roll it into a rectangle, and fold it in half to complete a fold.
7.
Put it in the refrigerator for 30 minutes and repeat the steps of rolling out and folding for a total of 5 times.
8.
After the last three-fold, refrigerate and relax for at least 2 hours. (Refrigerate and relax as much as necessary)
9.
Take out the dough sheet and roll it into a rectangle with a thickness of about 4 mm.
10.
Cut the puff pastry pieces into the same size with a knife, pierce small holes with a fork or a rolling pin, and put them in the refrigerator for half an hour
11.
Take out the puff pastry dough into the preheated oven at 200 degrees. Bake the middle layer on the upper and lower heat for about 20 minutes. The dough expands, turn to 180 degrees, and bake for about 20 minutes.
12.
Mix corn starch, low flour, vanilla sugar, and egg yolk, pour in pure milk and stir until there is no dry powder.
13.
Heat on low heat until the sugar is completely melted and form a viscous paste; after it dissipates, put it into a piping bag for later use.
14.
Take a piece of pastry and squeeze it into the custard sauce, add fruit, and then squeeze a small amount of custard sauce.
15.
Stack the three layers of pie crusts neatly, sift the powdered sugar on the surface and garnish with strawberries.
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