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{For the pastry} 1 lb of fresh Puff pastry
{for the filling} 1 lb of fresh Pastry cream
2 cup of fresh whipped cream
{for the glaze} 1 cup of cocoa powered
2 ounces of powered sugar
6 ounces of heavy whipping cream

Puff pastry


Roll the fresh puff pastry about 1.5 inch of thickness, then poke it, dusted with granulated sugar and refrigerated for 15 minutes before baking at 300 degrees F. Cool it down at room temperature with a serrated chef knife cut into regular rectangular.
Place the amount of pastry cream in a bowl and fold in the fresh whipped cream, put it in a large pastry bag with a star tip, then pipe on the rectangular puff pastry pieces, make high three layers, the top leave without the cream.
In a sauce pan put the heavy liquid cream with the powered sugar and the cocoa powered, simmer for 20 minutes until the liquid cream will reduce to a syrupy glaze consistency.
Now after chilling the glaze cover the top of the puff pastry "Napoleons" with the glaze and will be ready to serve.

Dessert Recipe

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