Strawberry Cream Napoleon Crisp

Name: Strawberry Cream Napoleon Crisp
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (or 2 pieces of original quick-frozen Indian flying cakes) Melaleuca meringue; Sent Light cream; Some Strawberry; Some Powdered sugar

by Little bug caught a cold again

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

If guests suddenly come to the house and hope to prepare a decent dessert to entertain them in a short time, what is a good way? Today this fast-handed version of Napoleon Crisp may be able to help you.
Although Napoleon is called Napoleon, it has nothing to do with Napoleon. Its name Napoleon comes from the Italian city of Naples, which may have been misinformed by the public, so that it eventually evolved into the name Napoleon. At the same time, it is also often called "thleaf cake" or "thleaf cake".
The traditional Napoleon puff pastry is made of three layers of puff pastry and two layers of Pastry Cream-Custard. Although the materials are simple, the process of making meringue is extremely complicated, time-consuming and labor-intensive, and needs to be folded and then rolled out repeatedly. The different taste of custard sauce also has a decisive influence on the overall flavor and taste of Napoleon, so it is necessary to make A Napoleon that is both excellent is not easy.
And the Napoleon pastry I made today is directly made of frozen puff pastry + fresh cream. It does not need to cook the custard sauce. In the case that the ready-made puff pastry is not available in China, the original flavor is used. The quick-frozen Indian flying cakes can get the same effect. At the same time, you can also use biscuit molds to make your favorite shapes, which are convenient and beautiful, crispy and delicious, come and try. "

Ingredients

1 piece (or 2 pieces of original quick-frozen Indian flying cakes) Melaleuca Meringue
Sent Light Cream
Some Strawberry
Some Powdered Sugar

Strawberry Cream Napoleon Crisp

1. Take the puff pastry out of the refrigerator to warm it up for a while, take out the cake crust and stack the two crusts together. Use a mold to cut out the shape you like, or directly cut into a traditional rectangle. Preheat the oven to 200 degrees

2. Put a layer of baking paper on the baking tray, place the cut dough code, put it in the middle of the oven and bake for 8-10 minutes until

3. Take out when the surface is golden and let cool

4. Cut the strawberry into pieces, and beat the cream with 10% of its weight in white sugar.

5. Cut the baked pastry in half from the middle, spread a layer of cream, and place the strawberry cubes on top

6. Cover the top layer, then spread a layer of cream on the top surface, top with strawberries, and sprinkle with a layer of powdered sugar.

Tips:
1. Take out the flying cake and pastry from the refrigerator for a while, as long as it is not hard, but don't leave it for too long, otherwise the cake crust will melt and stick together and it will be difficult to operate.

2. The filling of Napoleon pastry is traditionally used with custard sauce, mine is the fast version, replaced with fresh cream, the taste is more refreshing

3. In addition to strawberries, you can also use kiwi, mango, blueberry, etc. as the sandwiched fruit, which can be freely matched according to your own preferences and materials.