Ingredients for Napoleon

Puff pastry sheet – 1
Sugar – 2 tbsp
Egg – 1
Strawberry jam – 1/3 cup

For Vanilla buttercream
Unsalted Butter – 1 1/2 sticks (3/4 cup)
Vegetable Shortening – 3/4 cup
Salt – 1/4 tsp
Vanilla extract – 2 tsp
Confectioners Sugar – 3 cups
Heavy cream – 4 tbsp

Steps to prepare Napoleon

Step I (Prepare Buttercream)

In a large mixing bowl add unsalted butter, shortening and salt. Using a hand held mixer (or a stand mixer) cream them together, for about 2 minutes.
Then add vanilla extract, confectioners sugar and continue mixing for another 2 minutes.
Drizzle in heavy cream and continue whisking (for 3 minutes) until it is stiff and creamy.
Vanilla butter cream is now ready. Keep it refrigerated until further use. Stays well for up to a week when refrigerated in an air tight container.
Step II

Thaw pastry sheet as per package instruction. Transfer this to a well floured working surface and roll it into a 9 by 12 inch rectangle using a rolling pin.
Cut them into 9, 3 inch by 4 inch rectangles. Transfer the 9 puff pastry pieces to a greased baking sheet.
Using a fork poke holes in the puff pastry. This ensures that the pastry does not puff excessively.
Apply egg wash on the top surface of each cut pastry and sprinkle fine granulated sugar over it. Freeze this for about 5 minutes,
Preheat the oven to 400 degree F.
After 5 minutes of freezing, bake these for 18 minutes or until they are golden brown. Cool them completely on a wire wrack before assembly.
Step III

For each Napoleon we need 3 puff pastry pieces (3 by 4 inch rectangles) to form a 3 layered final product.
Place the lower puff pastry sheet on a working surface. Spread some buttercream on top and using a spatula create a level surface.
Add about a tsp of strawberry jam on top of the butter cream.
Now take the second piece of puff pastry. Apply butter cream on one side and level it with a spatula. Now place this pastry such that the butter cream side is down and is used to sandwich the strawberry jam that we added earlier.
Apply a layer of butter cream on top of the second piece of pastry, and then add some strawberry jam.
Now apply buttercream to one side of the third puff pastry piece, and use this buttercream end to create a sandwich of strawberry jam between the middle and topmost puff pastry layer. This completes the assembly of the first Napoleon!
Repeat until you have assembled the remaining two Napoleons.
Napoleons are now ready. Serve and enjoy.


During baking process,  if you notice that the pastry sheets are puffing excessively, use a tooth pick or a sharp knife to poke holes through the puffed up surface. This releases any steam and flattens the pastry to some extent.
During or after assembly of Napoleons, if you feel that the buttercream is soft, you can freeze the Napoleons for about 5-10 minutes or  until you are ready to serve..

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