Napoleon pastry

Overview

Napoleon pastry actually has nothing to do with Napoleon, but it tastes really good. It’s so crispy and fragrant, and it also has my favorite fruits!

Tags

• baking
• children
• cake
• afternoon tea
• children's day
• blueberry
• butter
• cold water
• egg yolk
• high gluten flour
• low gluten flour
• strawberry
• sugar
• milk
• salt

Ingredients

Steps

1. 1 Mix high flour and low flour, put the softened butter into the flour and rub it little by little with your hands

   

2. 2 After the salt is dissolved in the water, slowly add it to the flour

   

3. 3 Knead the dough and place it in the refrigerator to rest for 1 hour

   

4. 4 Wrap it in butter, put it in a large plastic bag, beat it with a rolling pin and put it in the refrigerator

   

5. 5 Take out the rested dough, roll it out and add butter

   

6. 6 Wrap the butter slices into the dough and press the edges tightly

   

7. 7 Use a rolling pin to roll the buttered dough out again into a rectangular thin sheet

   

8. 8 Fold the dough piece 1/3 from one end toward the middle

   

9. 9 Also fold the other end from 1/3 to the middle. This is the first 30% discount. Place in the refrigerator to rest for 20 minutes

   

10. 10 After taking it out, put it back on the chopping board and roll it out with a rolling pin. Repeat the above with one more third fold. This is the second 30% discount. Put the three-folded dough into the refrigerator to rest for 20 minutes, roll it out again into a rectangular thin sheet, and repeat the above process and fold it into three again. This is the third 30% discount. Put the three-folded dough into the refrigerator to rest for 20 minutes, roll it out again into a rectangular thin sheet, and fold it into four for the last time. Fold the dough into quarters and refrigerate for 20 minutes

    

11. 11 After it has rested, take it out and roll it into thin slices

    

12. 12 Use the roller to prick the eyes back and forth

    

13. 13 Preheat at 185 degrees, 20 minutes on the middle rack, adjust according to different oven temperatures

    

14. 14 Cut the baked puff pastry into appropriate sizes

    

15. 15 Custard sauce: 2 egg yolks, 50 grams of cake flour, 250 grams of milk, 50 grams of granulated sugar. Add sugar to the egg yolks and stir evenly. Add milk and stir evenly. Add flour and stir evenly with a whisk. Put the custard sauce into a piping bag

    

16. 16 Take a piece of puff pastry and spread it with custard sauce

    

17. 17 Put the fruit

    

18. 18 Repeat the above steps until completed. I did 4 layers, usually 3 layers is enough