Puff pastry moderate amount

Inside suitable amount

Chocolate moderate amount

Turbinado sugar moderate amount

Directions for Napoleon

The specific ingredients and steps are here ~~~~

1. Puff pastry

A High gluten flour 375g

Low gluten flour 125g

B Salt 8g

B Low gluten flour 125g

Unsalted butter (softened at room temperature) 60g

B Salt 8g

Cold water 282g

C Softened unsalted butter 500g

Flour (any kind) 60g

Mix all of the A's together and mix the B's and salt into the cold water until all is dissolved. It is best to keep the cold water is the coldest state. Pour the salt water into A . Mix with the noodles. Just get to the point where the noodles and water are completely absorbed, don't over mix.

Then wrap the dough and refrigerate.

Start on ingredient C while it's chilling. Mix the butter and flour thoroughly then place on parchment paper. It's best to draw a 25cmx30cm frame on the baking paper beforehand. Fold the paper around the perimeter. Once the butter is in, use a rolling pin to flatten it out along the size of the box. Place in the refrigerator to chill.

Take out the butter and dough after about 10 minutes.

Start rolling out the dough. Roll out the dough into a 25cmX45cm rectangle. You can always use a ruler to keep your dough straight all the way around.

This is the time to start testing your butter. Your butter should be about as malleable as the dough. That is, the butter shouldn't be too much harder than the dough, nor should it be completely soft.

Then. As in Figure 6. You can just about talk the butter into the dough. 2/3 of the dough.

Then as in picture 7. Fold the extra dough over and then cover the butter like a quilt.

Cover the dough with plastic wrap and place in the refrigerator for 15 minutes.

After 15 minutes, spread the top of the sheet, put the dough on it and start rolling. Continue to roll out to a size of 25X45. It's best to fold in the opposite direction from the first fold. That means don't over fold the dough in one direction.

This is the second fold.

Before folding the dough over. Use a small brush to sweep the excess flour off the dough. Otherwise if there is

After you take it out you can use a toothpick, or bamboo skewer to gently poke little dots all over the dough. Don't pierce through, but make sure to do it more often. The principle is that the butter layer due to the heat will produce steam to top up the dough if you do not tie holes if the gas has no place to escape will always make your puff pastry bulging.

Put it in the oven at 400F or 200C when the dough starts to brown and partially puff up. This process usually takes about 10 minutes. Put another baking tray on top. It's best if both baking sheets are the same size. This will allow them to fold completely. Flatten your dough. Next bake for about 15 to 20 minutes. If by this time the dough is completely golden and still crisp. The center of the dough is no longer soft but stable and firm. That's proof that the puff pastry is ready.

2. Inside

Two ingredients are needed for the inside.

1. Cream.

2. pastry cream How to make pastry cream:

1. 1 liter of milk

2. 125 grams of sugar

3. 45 grams of egg yolks

4. 63 grams of whole eggs

5. 38 grams of cornstarch

6. 63 grams of sugar

7. 30 grams of butter. g

8. vanilla extract 8 g

Put the milk and sugar No. 2 (125 g) in a saucepan and bring to a boil. In the meantime mix the egg yolks, the whole egg, the starch and the sugar No. 6 (63 g) and stir well. Because of the presence of starch, its water absorption may cause small particles, be sure to stir the particles Oh! At this point, the milk is almost boiling. Pour in a small amount of milk, little by little, very quickly, using a whisk, stirring quickly. Never let the liquid cook the eggs. The process is to warm the egg a little, but not let it cook immediately. That's why it is recommended to put the milk in little by little. Don't rush. But stir the eggs quickly.

By the time you put half of the milk in almost these eggs will be hot. Then pour the egg mixture back into the milk. Keep whisking. Put it on the stove to continue to heat. Keep stirring all the way through this process being careful to stir to the bottom of the pan or the eggs and milk at the bottom will cook off and turn hard. Stir until the liquid starts to turn solid and begins to boil. At that point stirring is hard enough. Actually, mostly because you're running out of steam too~~

Cease fire. Take the pan off the stove. Add the softened butter in small pieces a little at a time. Once it's all in, add the vanilla extract. Keep stirring until all the butter is gone

1250g of whipped cream. The whipped cream. After whipping, it must be the kind of cream that is very stable. You can't make it too thin. But don't overdo it and turn it into butter!

Then dissolve the giardiniera. If you can't get them, you can use powdered custard. If it's a tablet, use 3 tablets ~ that's 6 grams. If you can't get tablets use powder. Same weight.

If you are afraid that your entropy is unstable. You can mention 10 grams for the gillette tablets.

If it's flakes. Just put it in cold water. After a while it gets soft. If it is powder. Just put it in 125g of rum and mix well. Put it in the microwave. heat it up once for 10 seconds. Take it out and if it's not completely dissolved put it in the microwave for another 10 seconds. Because this custard is very easy to mush up. You heat it for too long at a time. It will harden. The same goes for the custard slices. After it has softened completely take it out and put it into 125g of wine. Also microwave. Generally 10 seconds.

Then pour the mixture of wine and giardiniera into 1000g of pastry cream~

After mixing well, start adding the cream in small portions. A little at a time. Tossing. Just don't over stir. If you overmix, it will become very thin. Because the cream is actually to add volume to the cavities! Overmixing will bring the cream back to its original liquid state. There will be no volume left! ~

Place in a piping bag when almost done

Take out your puff pastry and measure the length of it. Cut it into 3 portions. The same size.

Then cut a hole the size of a 50 cent coin in the bag. Begin to go around the circle and squeeze the insides on one of the pieces of puff pastry. That is, squeeze along the perimeter and then little by little, fill the center as well. Cover with a piece of puff pastry. Squeeze again. Cover with a third piece of puff pastry. Don't press down. Allow the inner part to naturally hold the puff pastry up.

Then fill in the areas around the perimeter that are missing some of the interior. You can use a spatula. You can use a spatula, the same kind that you use to spread the buttercream in a cake, to smooth out the sides. Then put it in the fridge. Preferably overnight. But night and day is better than two hours.

3.

It is highly recommended that you buy ready-made sugar. Because this stuff is so hard to make!!!!

Not the kind of flipping candy cake flipping sugar. Rather, it's soft flipping candy.

Actually Napoleon is good enough to do this step 。。。。 If you can get heatable flipping candy, you can put water in a pan with an iron pot on top of it. Take out about 300-400 grams of the tumblers and put them in the iron pot to melt. When the sugar is very thin, gently sprinkle a thin layer of sugar on top of the Napoleon cake to cover it completely. Before that, melt the chocolate. Then put the chocolate into a small piping bag or a paper piping bag you've made yourself and cut a small slit in it.

After you have put the sugar on the cake, put the chocolate flowers on the top of the cake. Then run a knife vertically a few times. Then make another stroke from the opposite direction in the middle of the two marks o~. Finally. Napoleon cake is made~~~