Napoleon
by I want to change my name anyway
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Mix low powder and high powder through a sieve, add butter and salt after refrigerating, and mix gently. Add cold water, mix with a fork, and knead a round dough that is soft like an earlobe. Use a knife to make a cross on the dough to the depth of about half the dough, wrap in plastic wrap, and refrigerate for 1 hour.
2. Wrap the cream up and down with a large piece of clean plastic wrap, and lightly beat it into a large square piece on the cold table. Keep in the refrigerator.
3. Take out the refrigerated dough, sprinkle some high-gluten flour on the countertop to prevent stickiness, and sprinkle some on the dough. Flatten the four corners and roll it into a dough that is twice the size of the cream slice. Put the cream slice in the middle of the dough, and then fold the four corners in the middle to drive out the air inside and pinch all the gaps. After finishing the shape, use a rolling pin to gently press the long dough. Turn it over and press it from the other two sides to form a large, even dough, pierce the bubbles in time. Gently roll out the rectangular dough and fold in three to remove the bubbles. Then press into square slices, blow bubbles, roll out into a rectangular dough, and fold in three more times. After folding, put it in the refrigerator for 1 hour.
4. After taking it out, gently roll it into a large square dough, cut out the desired size, pierce the hole with a fork, and let it sit in the refrigerator for 15 minutes. Preheat the oven to 200 degrees.
5. After the dough has been set aside, heat at 200°C for the middle layer and bake it for 25 minutes until it is colored. After roasting, take out the oil control and let cool.
6. Mix the egg yolks and sugar in a basin with a whisk like rubbing the moles to make them whitish, sift in the low-gluten powder, and mix them to a large extent. Add the milk and the split vanilla pod to the milk pan. After boiling, let it cool slightly. Carefully add the egg yolk paste and stir until it is well mixed. Filter the mixture back into the pot, stir while heating over medium heat until it starts to thicken. Reduce the heat and use a rubber spatula to scrape the thick cream sauce while heating. After everything becomes thick, let it go from the heat and stir it with a stirrer to observe the concentration. Until the whole becomes a very smooth and shiny state. Quickly pour it into the cooking pot, wrap it with plastic wrap, and cool down with cold water for later use.
7. Separate the cold pastry as needed, squeeze custard cream in the middle, cover with a layer of pastry, squeeze another layer of sauce, and cover with a layer of pastry.
8. Whip the whipped cream and divide each strawberry into 8 portions. Sift a layer of powdered sugar on each assembled dessert, squeeze some cream and put a strawberry on it.
Tips:I’m in a hurry, and I’m too lazy to stack so many layers...The pie swells terribly when it is baked, so I have to split several layers one by one and use it. I have time to study the craft...
Vanilla sugar is a seasoning sugar obtained by splitting the pods into sections and mixing them with caster sugar.
The custard cream is very fragrant, smooth and easy to make. When stirring, it should be fast and wide, and don't overheat it, as the cream will become lumpy.