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Napoleon Cake (Napoleon Torte) is a true classic! Popular across Eastern Europe, this cake is a French-Russian fusion that's simply divine!. The puff pastry layers 'infuse' with sweet and creamy creme mousseline and blackcurrant jam, and the texture of the cake becomes extremely satisfying to eat (and cut through). So for best results.
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To make the filling: In a medium-sized saucepan, stir together 1 1/2 cups (340g) of the milk, sugar, salt, and vanilla bean. (If you're using vanilla extract you'll add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar. Meanwhile, in a medium bowl whisk the cornstarch and egg yolks with the remaining 3/4 cup.
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It may be from either Italy or France, though French chefs were responsible for making it famous. The first known written mille-feuille recipe appeared in a 15th-century French cookbook by François Pierre de la Varenne. Mille-feuille is sometimes called a Napoleon, and this name points to a possible connection with Naples, Italy.
A sweet potato napoleon for dessert.
Serves 4 Preparation time is 15 hour, cooking time 1hour You will need a napoleon tube for this recipe. Ingredients 3 pounds yellow-fleshed potatoes - (1500grams) 2 large sweet potatoes ½ cup milk - (125ml) 1 stick (1/2 cup) unsalted butter Olive oil Salt and pepper 2 garlic cloves ½ cup fresh parsley leaves - […]
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The great French chef and pastry artist Careme was the first to popularize the dessert in the early 1800s, but even then, he described it as being "of ancient origin". With its layers and filling of sweet custard and crisp pastry, the napoleon, napolitain or millefoglie tastes as delicious in any language if you ask me.
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Gariguette, a viral dessert from Japan, has made its Seoul debut to much fanfare in Sweet Park as well. Its signature Napoleon is a mille-presse, a round take on the classic mille-feuille.
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Set the bowl aside. Combine Sugar, Cornstarch & Milk: Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. Cook: Cook the sugar mixture over medium-high heat, stirring continuously, until it begins to thicken and bubble. Lower Heat: Reduce the heat to medium and simmer the mixture for 2 minutes.
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Eggs & Sugar: In a 6 qt pot whisk together 7 egg yolks & 1 ½ - 2 ¼ cups sugar adding about ¼ cup of milk to make it easier to mix into a smooth mixture. Flour & Milk: Add the [/adjustable]⅔cups flour and whisk again, forming a very uniform, clump-free batter. Add another ¼ cup [/adjustable] of milk to make it easier.
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In a small saucepan or in the microwave, heat jam until runny. Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over cream. Brush with fruit glaze. Spread remaining pastry cream over glaze.
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Preheat the oven to 400 degrees F (204.4 degrees C) and cover a baking sheet with parchment paper. Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about ¼-inch apart.
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Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside. On a well-floured countertop, stack both pieces of thawed puff pastry on top of each other. Roll into a 12"x12" square. Cut into three equal 4"x12" rectangles. Prick the dough every 2 inches with a fork.
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1. Whisk 2 eggs and 1 cup light brown sugar in a medium sauce pan - do not beat, just mix. 2. Whisk in milk and flour and put the pot on medium-low heat. 3. Cook the mixture, stirring occasionally - (stir more often towards the end so it doesn't get lumpy) until it becomes thick, like pudding (approx 15-17 minutes).
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Mix olive oil, oregano, and basil in a small bowl to make a quick marinade. Preheat a grill pan on medium heat and add oil. Divide the veggies into three groups, depending on the size of your pan. Once the pan is hot, add the first group, eggplant, and mushroom. Grill them for 4-5 minutes on both sides.
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat. Separate dough at the seams into 4 squares and place on the prepared baking sheet. Prick dough all over with the tines of a fork. Lightly sprinkle with sugar.
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Making the glazing. To make the glazing, add 3 tbsp of milk gradually while stirring with a spoon. Continue mixing until a silky and thick consistency. Set aside. When the puff pastry is ready, remove from the oven and immediately transfer in a cooling rack and let sit for a couple of minutes or until cooled down.
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Using a long, serrated knife and gentle sawing motion, trim the edges. Cut crosswise into 3 equal strips, each about 4 inches wide. To assemble, place one pastry strip on a serving platter. Stir the Nutella filling, then dollop half (about 1 generous cup) onto the pastry strip and spread into an even layer.