Napoleon Crisp

Name: Napoleon Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 portion Meringue; 4 egg; 80g Low-gluten flour; 20g (for egg yolk) Caster sugar; 50g Corn oil; 50g water; 1/2 teaspoon Baking powder; 30g raisin; Some rum; 150g Basic cream

by Junzhi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Later, there were more and more opportunities to come into contact with all kinds of desserts, and I had not eaten Napoleon crisps for a long time. Later, I discovered that there were many people like me who once liked this very distinctive dessert so much. As a result, the nostalgia for it welled up, out of control.
Napoleon pastry was originally a French dessert, but now it is also frequently found in Chinese pastry shops. Naturally, the Napoleon pastry sold here also brings a strong Chinese feel-crispy pastry + The heavy cream + delicate cake seems to be the most intuitive impression left in people's hearts by Napoleon crisps. Today, what appeared in my blog post is such a Napoleon pastry, which is composed of puff pastry, butter cream and chiffon cake. Although we are already familiar with the several things that make up Napoleon's pastry, it is not necessarily easy to "combine" them together beautifully, let's take a look :)

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 noodles with a length of about 12*16cm and a thickness of about 0.2cm; put the rolled puff pastry on the baking tray, Use a fork to pierce the small holes on the leather surface and let it stand for more than 20 minutes

2. Put the rested puff pastry into the preheated 220 degree oven, bake for about 8 minutes, until the layer of the puff pastry is fully stretched, then lower the temperature to 180 degrees, and continue to bake for 10-15 minutes until the whole puff pastry is changed. It is golden brown, baked and cooled. Three pieces of pastry are recommended to be roasted three times; put the raisins in a bowl, pour in the rum that can drench 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 raisins and mix well.

3. Pour the batter into a baking dish lined with parchment paper, smooth it, put the baking dish into a preheated 180 degree oven, bake for 15-20 minutes, until the surface is golden brown; after the cake is baked and cooled, use a knife Cut into two slices the same size as the baked puff pastry

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

5. Spread the second slice of puff pastry with butter frosting, and then put the second slice of cake with butter frosting; then put on the last slice of puff pastry, and the Napoleon puff pastry will be roughly formed. Put the prepared 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 its "combination", because it is nothing more than a piece of three things that have already been introduced in our blog (melaleuca pastry, chiffon cake, cream frosting). Made together. But the making of Napoleon crisps is definitely not easy to say, the size and thickness of the pastry must be mastered; the thickness and size of the cake can be made beautiful in appearance;
2. When the puff pastry is baked, 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 expanded, and then reduce the temperature to 180 degrees. , Bake until the puff pastry is golden, to ensure that the puff pastry is crispy and distinct inside and outside;
3. After the Napoleon pastry is finished, if the surface of the pastry is uneven and not beautiful enough, you can sprinkle a layer of powdered sugar on the surface as a decoration.