Napoleon Thousand-feuille Cream Dry Fruit Pastry
Overview
How to cook Napoleon Thousand-feuille Cream Dry Fruit Pastry at home
Tags
Ingredients
Steps
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Soften 30 grams of butter in advance, add it to the flour and mix well with your hands. Fine salt is also added.
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Pour in water and knead into a dough, place in plastic wrap and refrigerate for an hour.
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Soften 140 grams of butter for wrapping, wrap in plastic wrap, roll into a sheet and refrigerate for half an hour.
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Roll the rested dough into a rectangular sheet three times the size of the butter, and place the butter piece in the middle.
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Fold both sides toward the middle, wrap the butter well, and roll it out with a rolling pin.
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Turn 90 degrees and roll out into a rectangular shape.
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Fold both sides to the middle
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Fold 4 layers. Chill in the refrigerator for 20 minutes. This is a 4-fold product. You need to roll it out three times, that is, take it out and continue to roll it out and fold it, put it in the refrigerator, roll it out and fold it again. Repeat 3 times.
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After folding 3 times, take it out and roll it out to a thickness of about 4mm, and cut it evenly on all sides.
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Cut it into small rectangles of the same size. If you don’t use so much, you can freeze it and use it next time. Prick with a fork and place on baking sheet.
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Preheat the oven to 180 degrees and bake on the middle rack for 25 minutes.
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The puff pastry is ready and crispy.
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Whip the light cream and sugar until it is ready for piping and put it into a piping bag.
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Pipe a layer of buttercream on a layer of puff pastry and put a few whole dried cranberries on top. Add another layer of puff pastry and a layer of cream.
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The Napoleon mille-feuille was good, I can only say it was excellent.
