Folding happiness: [Rose Napoleon Mille-feuille]

Overview

Napoleon mille-feuille is a very famous snack. But don't get me wrong, it actually has nothing to do with the general~~ As for why it is called this name, there are various opinions, so let's not discuss it. The most important and difficult part of this dessert is naturally the puff pastry. For all baking enthusiasts, puff pastry can be regarded as a veritable stumbling block. The ratio of pastry to dough, temperature, hardness, relaxation, number of folds, technique, etc., will all affect the final success or failure. A slight deviation in a small link may cause the final puff pastry to fail and become mixed. There are no shortcuts in making thousand-layer puff pastry. Only through constant practice and practice can you achieve the final layer-by-layer puff pastry effect. Of course, there are also some finished puff pastries on the market, but they inevitably contain various additives, trans fatty acids, etc. Putting aside these bad factors, I still feel that although it is a bit cumbersome and complicated to eat something like this that is not eaten very often, making it by yourself once in a while is also a rare gain and experience. There are many different versions of Napoleon's appearance. I have seen some puff pastry that is very flat and square after baking, as well as puff pastry that has expanded very high and has a very unruly appearance. In some teaching videos of foreign chefs, I have even seen some puff pastry with large holes after baking. So, I personally think that there should be no fixed restrictions, just do what you like, right? After so much rambling, I haven’t even mentioned the making of puff pastry yet. As we all know, if the room temperature is very high, the butter used as the pastry wrapped in the dough will become very soft, resulting in a higher chance of failure. Therefore, every autumn and winter is the golden time for families to have cakes. Ever since the temperature dropped, I have been eager to eat some snacks. Just before, Carrot said he wanted to eat it, so he picked a weekend night and worked until 2 or 3 o'clock at night, finally making the puff pastry dough. . To make the puff pastry, I followed the recipe of senior Feixue Wushuang. Personally, I think this recipe is pretty good. (Amounts are for reference only. The following amounts are just right for two people. A is the pastry material, B is the stuffing material, and C is the butter for wrapping)

Tags

• baking
• clear water
• corn starch
• egg yolk
• high gluten flour
• homemade rose cranberry sauce
• low gluten flour
• rum
• unsalted butter
• whipping cream
• whole milk
• fine salt
• fine sugar
• powdered sugar

Ingredients

Steps

1. 1 First make the puff pastry. Mix the other ingredients in the puff pastry material (A) except for the butter. The butter should be melted into liquid and added to the dough;

   

2. 2 Knead until it becomes a smooth dough;

   

3. 3 Wrap the dough with plastic wrap, flatten it slightly, make a cross-shaped cut in the middle of the dough, and place it in the refrigerator for more than 1 hour;

   

4. 4 Wrap the butter (C) into a square butter piece, wrap it in plastic wrap, and refrigerate it for later use;

   

5. 5 After the time is up, take out the dough and flatten it;

   

6. 6 Use a rolling pin to roll the dough from the center cross to the four corners to form a square dough. The length and width of the dough should be about 1.5 to 2 times the length of the butter;

   

7. 7 Place the butter in the center of the dough;

   

8. 8 Fold the four corners of the dough toward the center, wrap it in butter, and pinch to seal;

   

9. 9 Sprinkle some dry powder on a chopping board or silicone mat, and roll out the folded dough into a large piece, about 10*20cm;

   

10. 10 Fold the upper 1/3 of the dough sheet toward the middle, and then use a brush to brush off the excess dry powder on the dough sheet;

    

11. 11 Then fold the bottom 1/3 or so to the middle. Also brush off the excess dry powder on the dough as much as possible, wrap it with plastic wrap and place it in the refrigerator to rest for 30 minutes;

    

12. 12 After refrigeration, take out the dough. Sprinkle some dry flour on the cutting board and use a rolling pin to gently press the dough from the middle to both ends. Don't use a lot of force here, just apply it evenly. If it feels a little sticky, you can apply some dry powder on the rolling pin first;

    

13. 13 Use a rolling pin to press gently in both directions;

    

14. 14 Then roll it out into a large dough;

    

15. 15 Repeat steps 10~11, fold in 30% again, then wrap in plastic wrap and refrigerate for 30 minutes. This 3-fold process is repeated 3 to 4 times in total;

    

16. 16 After the last refrigeration, roll out the dough into a thin sheet with a thickness of about 0.3~0.4cm;

    

17. 17 Preheat oven to 200 degrees. Then use a roller cutter to cut the dough into the size you like and place it on a baking sheet lined with baking paper;

    

18. 18 After preheating is completed, put the baking sheet into the oven, middle layer, upper and lower heat, 200 degrees, and bake for about 8 minutes. Then lower the temperature to 180 degrees and continue baking for 8 to 10 minutes, until the pastry is crispy and colorful;

    

19. 19 After baking, take out the puff pastry and place it on kitchen paper while it is still hot. Let the kitchen paper absorb the fat that leaks out during baking;

    

20. 20 After it is completely cool, cut it into small pieces according to your preference and set aside;

    

21. 21 Take a look at the shortening effect, it’s okay~

    

22. 22 Next, start making the stuffing. Prepare the materials required for the filling (B);

    

23. 23 Since I also prepared a fruit plate in the morning, I just used some dragon fruit. Peel the dragon fruit, cut into cubes (slightly smaller), set aside;

    

24. 24 Then make the custard cream sauce. Take the yolk of an egg, add fine sugar and salt, beat until the sugar is basically dissolved, and the two are mixed evenly. There is no need to beat it here (in fact, you can also use whole eggs, but if you only use egg yolks, the color will be golden and the taste will be more fragrant);

    

25. 25 Add cornstarch and stir evenly until there are no powdery particles;

    

26. 26 Add rum and continue mixing;

    

27. 27 Heat the milk in the microwave on high heat for 1 minute (or until it is almost boiling), then slowly pour it into the egg yolk slurry while it is still hot, stirring quickly with a whisk while pouring to prevent the egg yolk from being cooked;

    

28. 28 After all the milk has been added, continue stirring until the liquid is lukewarm. At this time there will be a lot of foam on the surface;

    

29. 29 Make a pot of water, bring it to a boil, then turn down the heat and heat the custard slurry over the water, stirring constantly until it becomes thick and has lines;

    

30. 30 Take out the egg beater, add 5g of butter, stir continuously under cold water until the butter is completely dissolved, and mix evenly with the custard;

    

31. 31 Continue stirring under cold water until the temperature of the custard drops to room temperature and becomes very smooth and shiny. Custard sauce is ready;

    

32. 32 Put the prepared custard sauce into a container, cover it with a lid or plastic wrap, and refrigerate for later use;

    

33. 33 Pour 120g of whipping cream into a mixing bowl and add homemade vanilla extract;

    

34. 34 Whip until 6 to 7 points, that is, the light cream becomes thick and has lines;

    

35. 35 Add rose cranberry sauce and continue to beat;

    

36. 36 Whip until the two are evenly mixed, and the cream will hardly flow or flow slowly (about 8 points);

    

37. 37 Take a portion of the whipped cream, mix it with the custard sauce made before, and mix well (this picture is really not pretty enough...);

    

38. 38 Then mix the remaining whipping cream with the custard sauce, and the filling is ready;

    

39. 39 Put the prepared custard cream filling into a piping bag;

    

40. 40 Now let’s start assembling the Napoleon mille-feuille. First, squeeze a little cream filling on the bottom of the plate;

    

41. 41 Place a piece of puff pastry and press lightly with your hands. This mainly plays a fixed role to prevent the meringue from sliding on the plate;

    

42. 42 Pipe custard cream filling on the puff pastry;

    

43. 43 Put some diced fruits and then squeeze some custard cream filling;

    

44. 44 Put another piece of puff pastry and press it gently with your hands;

    

45. 45 Repeat the action of squeezing cream, adding fruit, squeezing cream again, and adding puff pastry to make a 3-layer puff pastry tower. Finally, squeeze some cream on top, sprinkle with crushed rose petals, put it in the refrigerator for about 30 minutes, and you can eat it.