Napoleon Choux Pastry
Choux Pastry:
130 grams all purpose flour
1 teaspoon salt
100 grams unsalted butter/margarine
250 ml water
4 large eggs, lightly beaten.
Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.
1. In a bowl sift together the flour and salt. Set aside.
2. Place the butter/margarine and water in a heavy saucepan over medium heat and bring to a boil.
3. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture.
4. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
5. Transfer the dough to your electric mixer, fitted with the paddle attachment, and beat on low speed a minute or two to release the steam from the dough.
6. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.
7. Spoon or pipe 20 mounds of dough onto the baking sheet, spacing them a couple of inches apart.
8. Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, do not open the oven door if the dough still bubling with margarine it will help the dough firm when its cool for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack.
Napoleon Vla:
600 ml fresh milk
200 ml evaporated milk
150 grams granulated sugar
5 eggs yolk
50 grams cornstarch
100 ml whipping cream
1 table spoon unsalted butter
1. combine fresh milk and evaporated milk set aside.
2. mix cornstarch with 100ml combine milk set aside.
3. mix eggs yolk with 100ml combine milk set aside.
4. boil the rest of (600 ml) combine milk with sugar than pour the cornstarch mixture. whisk it well
5. pour the egg yolks mixture in 4 times part while whisk it well.
6. pour the whipping cream whisk it well bring it to boil.
7. remove from the heat pour unsalted butter whisk it till melted and the surface is shiny.
8. let it cool and set aside
Garnish:
Powdered (Confectioners or icing) sugar or
Melted Chocolate coating.
Finishing:
take one of choux pastry make a small hole in the side and pipe vla napoleon inside do the rest choux.
Garnish with you choice.
recipe source dapurnya riana (Ibu Guru)http://pennylanekitchen.blogsome.com/
