Exclusive Christmas cake——Strawberry Napoleon

Overview

Why is the strawberry Napoleon cake exclusive for Christmas? Because Christmas time happens to be the season when strawberries are ripe. All girls love the color and taste of strawberries and will use it to decorate and decorate any of their items. Of course, you can still love it when you are older. In addition, the colors of Christmas are always inseparable from red, white, and green, so here you have it all. I posted some matcha powder above. The color of my matcha powder is a bit dark, so please skip it. Many stores promote strawberry-related desserts during the Christmas season. Let’s talk about Napoleon. Of course he is not the famous big shot. Napoleon cake is my favorite besides the Black Forest. The French name is Mille-feuille, which means a thousand layers of pastry, so it is also called mille-feuille. The Napoleon cake is expensive to make. Not only does it use complicated shortening techniques, but it also has rich layers between the puff pastry, including not only fresh cream, but also custard sauce. A typical Napoleon is made with three layers of puff pastry, sauce, cream and fruit.

Tags

• baking
• butter
• cake flour
• egg yolk
• isinglass
• matcha powder
• strawberry
• sugar
• whipping cream
• wrap in butter
• fine sugar
• milk
• powdered sugar
• salt
• water

Ingredients

Steps

1. 1 Strawberry mousse: Soak the fish gelatin slices in a small amount of water until soft, add fine sugar, heat over water to melt without particles, take it out and add milk (optional)

   

2. 2 Puree strawberries with a juicer.

   

3. 3 Whip the whipped cream (I didn't add sugar here), mix the isinglass paste and strawberry paste, then mix with the whipped whipped cream, and pour into the mold. I used a square mold, 38*38CM, some large, with a loose bottom. Wrap the outside with tin foil and refrigerate overnight.

   

4. 4 Custard sauce: mix egg yolks and sugar evenly

   

5. 5 Then add milk and mix well, then sift in the flour and mix well

   

6. 6 Heat over a pot of water, over low heat, and cook while stirring until it becomes a thick paste. This process is quite long.

   

7. 7 Store the prepared custard in the refrigerator.

   

8. 8 Puff pastry production: The puff pastry here needs to be made in two parts, because it is three pieces of puff pastry, and the ingredients are one portion, and one portion can make two pieces of puff pastry. Combine pastry ingredients into dough and refrigerate for an hour. (First, sift the flour and add salt, then add butter that has melted at room temperature. Just pinch it with your hands. Grasp the flour and butter evenly, and then add water.) This step is done with my bread machine. If you can do it manually, you can follow the steps in brackets.

   

9. 9 During this period, prepare the wrapped butter slices, cut the butter into slices, put them neatly into a plastic bag, and roll them flat into slices. Refrigerate until ready. (This is also two servings, the materials above are for one serving)

   

10. 10 Roll the refrigerated dough into a rectangular shape, roll it in butter, and wrap it tightly, taking care to vent the air.

    

11. 11 Roll out into a rectangular shape

    

12. 12 Fold the left and right sides toward the middle, like folding a quilt, and then roll it out into a rectangular shape. After folding and rolling it out three times in total, put it in the refrigerator for one hour.

    

13. 13 After refrigeration, repeat the folding step three times, then put it in the refrigerator for an hour. Repeat this three times in total (that is, after refrigeration three to four times), take it out.

    

14. 14 Roll it into a rectangular shape, tidy up the corners, and put it on the baking sheet. This is one sheet. One portion can be made into two sheets. Roll it out to a thickness of 0.3CM. Poke some holes on it to prevent expansion. The baking sheet should be lined with greaseproof paper.

    

15. 15 Place the middle layer of the oven on the upper and lower heat and preheat to 185 degrees for 30 minutes. Take it out and let it cool. After everything is baked and cooled, cut it into appropriate sizes. Place the bottom layer of puff pastry, spread some custard sauce, put the unmolded strawberry mousse, put another layer of puff pastry, pipe the custard sauce on top of the pastry, put another layer of puff pastry, top with the whipped cream, and put strawberries in the middle.

    

16. 16 Sprinkle powdered sugar on the strawberries, and sprinkle some matcha powder on the cream. That’s it.