Ingredient and Portion
Fresh Cream St. Honore 法式聖安娜
Submit Recipe
Naploleon:
1 set puff pastry to make 3piece 7" naploleons(1 1/2 lb, availiable in supermarket)
10 Small Cream Puffs & 1 Long Puff Strip:
2 ozs butter
1/2 cup water (4 ozs
1/2 cup flour (2 ozs)
1/8 teaspoons salt
2 eggs
Filling:
1 bottle fresh cream (8 ozs)
2 tablespoons sugar
1/2 teaspoon vanilla essence
Topping:
2 tablespoons icing sugar
1 set puff pastry to make 3piece 7" naploleons(1 1/2 lb, availiable in supermarket)
10 Small Cream Puffs & 1 Long Puff Strip:
2 ozs butter
1/2 cup water (4 ozs
1/2 cup flour (2 ozs)
1/8 teaspoons salt
2 eggs
Filling:
1 bottle fresh cream (8 ozs)
2 tablespoons sugar
1/2 teaspoon vanilla essence
Topping:
2 tablespoons icing sugar
Method
Napoleon:
1. Thaw puff pastry, roll out thinly. Place on greased baking pan and prick some holes on puff pastry.
2. Pre-heat oven to 350 degree Fahrenheit (Gas No 3), bake for 30-35 minutes. Let cool.
3. Cut 3 pieces 7" rounds. Crush the remaining pastry for use of side of the cake.
Cream Puffs & Puff Strip:
1. Melt better in water. Bring it to boil.
2. Add salt and flour and stir quickly. Remove from heat.
3. Add eggs in several portions. Beat mixture vigorously.
4. Use 1/4" flat-tipped decorator's tube, drop small amounts of better onto greased baking pan of batter round the edge of a 7" baking pan to make a 7" puff roll. Continue squiting lattice work in pan.
5. Pre-heat oven to 375 degree Fahrenheit (Gas No 4), bake for 15 minutes, reduce to 375 degree Fahrenheit (Gas No 3), bake for another 25 minutes.
Filling:
1. Blend fresh cream with sugar and vanilla essence until stiff.
2. Fill small puffs with fresh cream. Spread cream in between each layer of napolean.
Topping:
1. Spread fresh cream on cake surface and place puff roll and lattice work on top.
2. Spread freash cream on cake side and press crushed napoleon on the side.
3. Place small puffs on top of cake. (fix the puffs with small amount of cream)
4. Sprinkle icing sugar on top.
1. Thaw puff pastry, roll out thinly. Place on greased baking pan and prick some holes on puff pastry.
2. Pre-heat oven to 350 degree Fahrenheit (Gas No 3), bake for 30-35 minutes. Let cool.
3. Cut 3 pieces 7" rounds. Crush the remaining pastry for use of side of the cake.
Cream Puffs & Puff Strip:
1. Melt better in water. Bring it to boil.
2. Add salt and flour and stir quickly. Remove from heat.
3. Add eggs in several portions. Beat mixture vigorously.
4. Use 1/4" flat-tipped decorator's tube, drop small amounts of better onto greased baking pan of batter round the edge of a 7" baking pan to make a 7" puff roll. Continue squiting lattice work in pan.
5. Pre-heat oven to 375 degree Fahrenheit (Gas No 4), bake for 15 minutes, reduce to 375 degree Fahrenheit (Gas No 3), bake for another 25 minutes.
Filling:
1. Blend fresh cream with sugar and vanilla essence until stiff.
2. Fill small puffs with fresh cream. Spread cream in between each layer of napolean.
Topping:
1. Spread fresh cream on cake surface and place puff roll and lattice work on top.
2. Spread freash cream on cake side and press crushed napoleon on the side.
3. Place small puffs on top of cake. (fix the puffs with small amount of cream)
4. Sprinkle icing sugar on top.
Recommend
You might be also interested in...
Top