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A established Napoleon is a French dessert made from layers of puff pastry disseminate with a vanilla pastry cream. The top of the rectangle or triangular shaped sweet is drizzled with chocolate and or dusted with powdered sugar. Historians say that the Napoleon was devised by a Danish royal chef in honor of a visit by a French emperor. And that Emperor Bonaparte’s defeat at Waterloo was the result of an overindulgence of his now famous namesake pastry.
You may have a hard time distinguishing after eating a Napoleon what part is the best part. Is it the puff pastry or the pastry cream? I think all of the flavor combinings work very well together, so, I say all of it! This is a very quick and easy dessert recipe, and you will not spend all day in the kitchen. We are going to take the shortcut method and make it work for our recipe.
Making puff pastry from scratch is not an easy task to undertake. It is a labor and time intensive endeavor. Perfectly chilled ingredients, repeated rolling to the rectify thickness, and precision folding are the keys to faultless puff pastry. Not to mention working in a kitchen that is not humid. The meticulous rolling and folding, along with the moisture in the butter, brings about steam which causes the dough to puff and discerned into the flaky layers that the pastry is known for. Some chef’s commend anyplace from thirty minutes to two hours chilling time amid rolling and folding. Consider that the roll, fold and chill routine is done four times, you need to block off two to eight hours to make puff pastry. Or, take a trip to the frozen feed division of the grocery store and buy it.
Ready made puff pastry is available in sheets or shells. To thaw it at room temperature takes regarding thirty minutes, in the refrigerator regarding four hours. It will keep in the refrigerator up to two days. When shaping the dough, work with one sheet at a time, refrigerating remaining sheets until ready to use. As with all dough handle as little as possible. A pastry wheel, pizza cutter or sharp knife are the best utensils for cutting the dough. Cut edges must be crisp to keep the layers discerned so that they puff for the duration of baking. Always bake puff pastry in a traditionalisti oven and keep in mind that darker baking sheets cook faster.
Vanilla pastry cream is the usual filling for a Napoleon. This is a very short recipe for making quick Napoleons.
1 Package of frozen puff pastry dough
2 Packages of Vanilla instant pudding
1 Bottle of a good chocolate fudge or chocolate drizzle
3 Ounces of confectioners sugar
Prepare instant pudding according to package directions. While pudding is chilling follow directions for thawing, unfolding and baking puff pastry sheets. Cut into desired shape at bake at 400° for twelve minutes or until golden. Pay close attention to baking time, sheets burn easily. Let cool to room temperature.
To assemble you will place a layer of pastry in bottom of a sheet pan. You will then gently disseminate with a layer of pudding, then another layer of pastry. Repeat the layering routine until ingredients are employed up. You will then heat your chocolate fudge until it is at a pouring consistency. You will pour or drizzle over the tops of your Napoleons, and dust very lightly with the confectioners sugar. You will need a serrated knife to cut these into bars to sreve. Keep refrigerated until serving time.
If you want to substitute a low fat, or zero fat pudding in this recipe, there is still sufficient sugar to give it flavor with half or no fat in the pudding.
From the Inside Flap
A bestloved of severe chefs and enthusiasti home bakers worldwide, The Professional Pastry Chef offers comprehensive coverage of basic baking and pastry techniques, all staged in a fresh and approachable way. Now skillfully revised to address the latest developments in pastry making, this classic resource is genuinely the reference of choice for any individual looking to achieve unfeigned artistry in today’s pastry kitchen.
The Professional Pastry Chef holds encyclopedic guidance on the preparation and making something publicly available of an ample array of pastries and desserts––including breads, cakes, cookies, tarts, petits fours, croissants, Danish pastries, mousses, soufflés, ice creams, sorbets, and sauces, syrups, and fillings––plus a totally new chapter covering flatbreads, crackers, and rolls.
Moving without apparent effort amidst the most basic puff pastry and such subtly contemporary creations as Mascarpone Cheesecake with Cassis Panna Cotta Topping and Meyer Lemon Tarts with Lemon-Verbena Whipped Cream, The Professional Pastry Chef puts a world of edible delectations within reach. The Fourth Edition holds more than 650 recipes, which offer a new special and significant stress on American apps of European proficiencies with yields suitable for restaurant service or for agreeably diverting at home.
Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to carry out procedures but likewise the principles behind them, helping to build a firm foundation based on understanding rather than memorized formulas. His clear explanations provide an easy-to-follow guide through ingredients and mise en place preparation as well as pastry equipment, techniques, and plated presentation. Chef Friberg’s step-by-step instructions are generously supplemented with illustrations that demystify even the most complex procedures, while ready-to-use templates are included to help save time and venture in the kitchen.
Finished dishes are brought to life with almost 100 bright color photographs that add a sublime touch of visual inspiration, along with new Chef’s Tips and sidebars that offer instant access to key material where and when it’s needed.
Whether used to develop accomplishments or tweak techniques, to gain or merely broaden a repertoire, The Professional Pastry Chef is filled with selective information and ideas for creating mouthwatering baked goods and tantalizing desserts––today and for years to come.
From the Back Cover
“There’s something for every one in this modified edition of Bo Friberg’s classic opus on pastry. A ought to for the professional, whether student or teacher, it likewise offers recipes for breads, cookies, tarts, and cakes that will appeal to all severe novice bakers.”
—Jacques Pépin, author, teacher, and host of his own public television series
“I often times turn to my battered, well-used copy of Friberg’s classic for inspiration and education. Seasoned professional bakers and passionate amateurs similar will find his precise instructions to be infallible for success. I’m thankful for this altered edition with it is easy-to-find selective information and spectacular new photos.”
—Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague
“Bo Friberg is a rare innovator, a pioneer in his field, and an inspiration for a whole generation of pastry chefs. He has put together a collection of recipes that express an intimate connection amongst flavors, presentation, technique, and creativity. The Professional Pastry Chef is a guide that will be a classic for the 21st century.”
—Hubert Keller, chef/owner of Fleur de Lys restaurant, San Francisco
About the Author
BO FRIBERG, Certified Master Pastry Chef, is Executive Pastry Chef at the San Diego Culinary Institute in La Mesa, California. With more than forty years of experience in the industry, he has received a good deal of awards and honors for his work, including two gold medals at the Culinary Arts Exhibit of the Pacific Coast. He has also demonstrated the art of pastry making on television shows, including the highly acclaimed public television series Cooking Secrets of the CIA; Cooking at the Academy; and NBC’s Today show.
The reference of choice for thousands of pastry chefs and home cooks
A favored of pastry lovers and severe chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry proficiencies in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today’s pastry kitchen, this classic reference is better-and requiring little effort to use-than ever.
The new edition holds more than 650 recipes, which offer a new special importance and significance on American apps of European proficiencies with yields suitable for restaurant service or for agreeably diverting at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to carry out procedures, but likewise the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex proficiencies and presentations, while 100 bright color photographs fetch finished dishes to life with a sublime touch of visual inspiration. Whether used to construct attainments or tweak techniques, to gain or merely broaden a repertoire, The Professional Pastry Chef is filled with selective information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.
Product Details
- Amazon Sales Rank: #5539 in Books
- Published on: 2002-03-05
- Original language: English
- Number of items: 1
- Dimensions: 2.10″ h x 8.80″ w x 11.10″ l, 5.55 pounds
- Binding: Hardcover
- 1040 pages
Reviews
89 of 90 people found the following review helpful.
Wow! What a great book!
By A
I am very impressed with this book and highly recommend it. The recipes are varied, from basic cookies to quick breads to impressive plated desserts. It is not for someone who wants to spend no more than 15 minutes, mix a few ingredients and get a dozen cookies (although some recipes are very quick and easy) , but it is perfect for me, an adventurous home baker who frequently needs to double or quadruple batches to obtain the quantities I need. Most recipes yield at least double the quantities of standard cookbooks, but there are frequently instructions on making smaller quantities or using alternate pan sizes. Do-ahead instructions are common, which is also a big plus to me.
There are several things explained, such as air-spraying chocolate, that I may never do, but was very interested in reading how they are done. Less “professional”options are often included, such as sifting cocoa rather than the air-spraying.
All in all, this is my new favorite cookbook, both for actual baking and for curling up and reading. It has given me lots of inspiration and I can hardly wait to get cooking!
47 of 47 people found the following review helpful.My new pastry bible!
By A
Chef Bo Friberg really out did himself with this latest edition, I highly recommend it. This new book is the updated version of a one-stop shop approach to baking and pastry. As a non-professional “home” cook, I really appreciate his step by step instruction. He caters to more than just professionals in his writing style and instructional approach. I found that with each recipe there was useful discussion, history and composition, and a good outline on how to begin each culinary project. It is VERY well written and fun to read, and loaded with good hints on baking in general not just specific to pastries. I have not yet found a recipe that I am disappointed with. The photographs are great and inspire me to recreate some pretty terrific and beautiful culinary feats. Of all the cookbooks I own this is by far the most tastefully and artistically done–and my new favorite!
72 of 76 people found the following review helpful.Buy a baking scale, too!
By Fred Jones
I’m very impressed so far with this book. The author knows his stuff, relays the information in an interesting and informative manner, along with making some difficult recipes easy to understand. If you’re serious about baking, this is a steal. You’ll learn hundreds of facts about flour, baking, preparation along with a ton of cool recipes. They range from easy to bake up, to needing a lot of prep beforehand.
The book uses grams instead of cups/teaspoons, so you’ll need to buy a scale as well if you’re planning on diving fully into this great work of art.
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