Anyone have a good Napoleon recipe you use?

April 3, 2007

Does anyone have a good Napoleon recipe that you enjoy? We just got back

from a Caribbean Cruise and they served them there in different flavors

every day and they were so light, creamy and delicious. I'd love to find

one that you have enjoyed. I am wondering if theisr had mascarpone cheese

in it. I've seen that on cooking shows before, but never looked for any in

the grocery store. Where do you find it in your grocery store?

Thanks so much for your help with this delicious dessert recipe.

Judy

April 3, 2007

I will check in Mom's cookbooks, if I can decipher her

handwriting that is. She made them all the time.

Mascarpone is easily found at an Italian deli, do you

have one? I use it in Tiramisu about once a year when

I make it.

Donna

--- wwjd <jtwigg wrote:

> Does anyone have a good Napoleon recipe that you

> enjoy? We just got back

> from a Caribbean Cruise and they served them there

> in different flavors

> every day and they were so light, creamy and

> delicious. I'd love to find

> one that you have enjoyed. I am wondering if

> theisr had mascarpone cheese

> in it. I've seen that on cooking shows before, but

> never looked for any in

> the grocery store. Where do you find it in your

> grocery store?

>

> Thanks so much for your help with this delicious

> dessert recipe.

> Judy

>

I have always heard that virtue ought be its own reward,

But it never comes so easy when you're living by the sword.

It's even harder to be heartless when you look at me that way.

You're as mighty as the flower that will grow the stones away.

SOURCE: Just A Little Light - Grateful Dead

______________________________\

____

Now that's room service! Choose from over 150,000 hotels

in 45,000 destinations on Travel to find your fit.

http://farechase./promo-generic-14795097

April 3, 2007

I found the following at famousfrenchdesserts.com Traditional Napoleon Dessert

Recipe One classic French dessert recipe that never fails to impress! The

French name for a Napoleon dessert is Mille Feuille, meaning " a thousand sheets "

acurately describing this layered crispy puff pastry lined with a contrasting

butter cream filling… absolutely delicious and oh so satisfying! You can prepare

this dessert individually or as one large rectangular pastry.

Preparation Time: about 30 minutes

Cooking Time: about 20 minutes

Refrigeration Time: at least 30 minutes

Ingredients:

1 lb. Pre-made Puff Pastry (refrigerated or frozen - both are good!)

4 cups Whole Milk

2/3 cup Granulated Sugar

1/3 cup Flour

7 oz. Butter (room temperature)

2 Tbsp. Cornstarch

2 Vanilla Beans

10 Egg Yolks

Additional Flour to roll out pastry crust

Additional Butter for baking sheet (or use parchment paper as a lining)

Powdered Sugar to decorate

How to Make It:

Preheat oven to 400°F

1. On a lightly floured surface, roll out pastry into a large rectangle that you

will be able to cut into three even parts (once cooked, not now!). Transfer

rolled out pastry onto a baking sheet (lightly buttered or else lined with

parchment paper). Prick top of pastry with a fork. Cover pastry with a layer of

parchment paper and place another baking sheet, of the same size, on top, to

keep pastry flat. If you don't have another baking sheet, just pour rice or any

dried bean over the top. Put in the refrigerator for at least 30 minutes.

2. Remove pastry from the refrigerator and bake (with either the additional

baking sheet on top, or with the rice/beans on top) for ten minutes. Take out of

oven, remove baking sheet (or rice/beans) and remove top layer of parchment

paper. Put back in oven for another 10 to 15 minutes or until lightly browned.

Remove from oven and let cool off entirely before spreading on cream filling.

3. As your pastry is baking, you can prepare the cream filling. In a large

saucepan combine the yolks and sugar and stir well. Then stir in flour, and

cornstarch.

4. Cut vanilla beans in half lengthwise, and scrape out the seeds into the

mixture and stir well.

5. Slowly stir in the milk until homogenous. Put the cream filling on the stove

(light heat) and very gently bring to a simmer -- when you see small bubbles,

take it off the heat and refrigerate.

6. In a large mixing bowl, beat the butter so that it rises. Gently mix in the

rest of the cream filling.

7. Once the pastry has cooled, cut it carefully (serrated knife works best) into

three even parts. Using a spoon and a spatula spread a thick layer of cream

filling on two parts of pastry crust. Stack these two layers and cover with the

third (top) pastry piece. Sprinkle top with powdered sugar. Refrigerate until

serving.

Voilà!

Take a look at the ideas below if you are looking for more ways to make napoleon

dessert recipes! There's no shortage!

Variations for Napoleon Dessert Recipes

Chocolate Napoleon: Follow the traditional recipe above, just add chocolate to

the cream filling! Use 8 oz. of unsweetened baking chocolate. Cut into small

pieces and stir in as you are warming up the cream filling. Just make sure to

stir enough so that the texture of the cream is completely even. You can still

use the vanilla if you want, or you can leave it out.

Orange-Cream Napoleon: Follow the traditional recipe, just substitute the

vanilla with 1 to 2 tbsp. of grated orange rind… depending on how strong you

want it to be.

Almond Napoleon: Follow the traditional recipe, just add 3 tbsp. of ground

almond powder right before adding the flour and cornstarch. Use 1 vanilla bean

instead of two. Sprinkle the top of each layer with a thin coat of grilled

almond slices.

Orange Blossom Napoleon: Follow the traditional recipe, just add 2 tbsp. of

orange blossom water right before adding the flour and cornstarch. Use one

vanilla bean instead of two.

Berry Napoleon: Follow the traditional recipe, adding a thin layer of berries on

top of the cream filling. You can use raspberries, blueberries, sliced

strawberries, blackberries… or anything that suits your fancy! Decorate the top

with powdered sugar and with berries.

Serving Ideas:

As stated above, napoleon dessert recipes can be served as one large pastry or

can be made in individual portions. It's really up to you!

wwjd <jtwigg wrote: Thanks Donna. I hope she has one.

I've not seen an Italian Deli before. I bet they are wonderful.