Here's another goodie from my Classic Pastry class -- Napoleons.I'd only had Napoleons once before, many years ago at the bakery of my best friend's mom. At the time, I couldn't see what all the fuss was about. I don't know whether my tastes have changed or if this formula was more to my liking, but these were awesome. Three crisp layers of puff pastry with layers of diplomat cream in between, topped with poured fondant. Every single morning last week, I had half a Napoleon with my wake-up coffee and the second half mid-morning with my tea. It's a miracle I can still button my jeans!
Beautiful Napoleons. We just made them in school, too. But yours look nicer than mine. A fair amount of work but quite tasty. Good job!
ReplyDeleteThanks, Flour Girl! I've noticed (reading your blog) that we seem to be working on similar techniques at the same time in our respective programs. I love seeing and reading about what you're making!
ReplyDelete