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NAPOLEONS
INGREDIENTS
1 box
puff pastry
FOR
CUSTARD
2 2/3
cups milk
1/3 cup sugar
4 egg
yokes
3
vanillas
7 tbsp
corn flour
butter
FOR
WHIPPED CREAM
2 cups
cream
¼ cup
powdered sugar
vanilla
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PREPARATION
For the custard,
bring most of the milk, together with the vanillas and sugar, to a boil.
Dissolve the corn flour in the remaining milk, add it to the boiling milk
and stir until it thickens. Beat the yokes, add some of the custard and
stir. Then pour the entire mixture into the boiled milk. Empty into a bowl
and leave a cling film on the surface of the custard, so it doesn’t form a
crust.
For
the whipped cream beat the cream together with
the powdered sugar and vanilla. One- third of the whipped cream is added to
the custard.
For
the pastry, divide the puff pastry into four
pieces. Butter and turn over each piece in the pan. With a fork puncture
each piece so as to puff-up. Bake at 220 Celsius for 10 minutes, then at 150
Celsius for an additional 35-40 minutes.
Put
one piece of pastry on the plate and with a cream-filler pour enough custard
on it. Add another piece of pastry on top and add more custard on it. Top
with whipped cream and toasted almond slivers. Refrigerate until firm. |
