Strawberry Napoleon

Strawberry Napoleon

1. Melaleuca pastry: 220 grams of low-gluten flour, 30 grams of high-gluten flour, 28 grams of light cream, 25 grams of eggs, 25 grams of caster sugar, a little salt, 110 grams of ice water, 175 grams of butter (for wrapping) Baking: Top The fire is 185 degrees, and the fire is 160 degrees, 35-40 minutes. (Need to adjust according to your own oven)
Custard sauce: 200g milk, 2 egg yolks, 40g white sugar, a little vanilla extract, 10g starch, 15g low-gluten flour, 100g fresh cream, 16 fresh strawberries
1. First make the puff pastry, measure all the ingredients of the puff pastry
2. Put 220 grams of low-gluten flour, 30 grams of high-gluten flour, 28 grams of light cream, 25 grams of eggs, 25 grams of fine sugar, and a little salt in a large bowl.
3. Add ice water successively to form a dough. Do not add water all at once, it depends on the softness and hardness of the dough.
4. Knead into a smooth dough, wrap the dough with plastic wrap, put it in the refrigerator and chill for 20 minutes to relax.

2. Wrap 175 grams in butter and cut into slices, neatly yard into the fresh-keeping bag

3. Use a rolling pin to roll the butter into evenly thick rectangular pieces of butter

4. Then put it in the refrigerator

5. Take out the loose dough and put some flour on the chopping board to prevent sticking. Roll out the dough into a rectangular slice, three times the length of the butter slice, and the width is wider than the butter slice

6. At this time, take out the butter slices and tear off the fresh-keeping bag

7. Then put the butter slice in the center of the dough

8. Flip one end of the dough over and cover the butter slice

9. The other end is also turned over and covered

10. Squeeze out the air from the middle of the dough by hand, and compact the upper and lower mouths by hand

11. Rotate the dough 90 degrees, and roll out the dough with a rolling pin. When rolling out, try to roll out into a thin and even dough, don't break the dough too hard

12. Finally, roll the dough into a large rectangle with uniform thickness

13. Fold one end of the dough toward the middle

14. The other end is also folded toward the middle

15. Fold the dough in half

16. In this way, the first four-folded dough is completed. Wrap the dough with insurance film and put it in the refrigerator to relax for 20 minutes.

17. Then repeat steps 12-16 for quad-folding the dough twice. A total of four-folding the dough is performed three times. This is the folded dough

18. Roll the folded dough into a dough of about 3mm

19. Cut off the uneven places on the four sides to get a regular rectangular dough

20. Spread a tarp on the baking tray and place the dough in the baking tray. The dough should be trimmed to the size of your baking tray. The extra dough can be sprinkled with powder and rolled up and sealed in the refrigerator.

21. Put it in the preheated oven, heat up to 185 degrees and lower to 160 degrees, for 35-40 minutes. (Need to adjust according to your own oven)

22. Melaleuca puff pastry will hardly produce oil during the baking process. If there is too much oil, it will fail.
TIPS: Baked puff pastry for Napoleon sometimes presses a stone or other heavy objects on the pastry to bake, so that the surface of the pastry will be smoother. It’s okay if you don’t press it, the surface of the puff pastry will be higher and crisper

23. The baked pastry is put out of the oven and aired until it is warm and not hot, and cut into thirds. Then the puff pastry is ready, let cool and set aside

24. Let’s start making custard sauce:
1. Put 2 egg yolks and 40 grams of granulated sugar in the basin, and stir until white.
2. Sift 10 grams of starch and 15 grams of low-gluten flour into the egg yolk paste and stir evenly. Please stir carefully until you can't see the dry powder without particles.
3. Bring the milk to a boil over medium heat
4. Gradually add a small amount of boiled milk to the egg yolk paste in step 28 several times. Don't pour it in all at once to prevent the milk from boiling the eggs and scalding the eggs.

25. 1. Bring the mixture to a boil on medium heat and continue to stir it with a stirring tool until it is even and thick. Pay attention to control the heat to avoid muddy bottom during cooking
2. Until it becomes a smooth, particle-free viscous batter, add a little vanilla extract and stir well.
3. From the pot to the container, keep stirring to prevent agglomeration, cover with plastic wrap and let cool
4. Take another container and whip 100 grams of fresh cream

26. Mix the sauce and whipped cream evenly, the custard sauce is ready, put it in the piping bag and set aside

27. Take a piece of puff pastry and lay it flat, and squeeze the custard sauce on the puff pastry

28. Arrange eight pedicled strawberries

29. Cover with a piece of puff pastry.
Then repeat the steps of squeezing the sauce and placing the strawberries

30. Strawberry Napoleon is ready.