Puff Pastry Dessert
Can someone help me with this “Napoleon”n Dessert recipe?
http://www.famousfrenchdesserts.com/napoleon-dessert-recipes.html
1. where do I get puff pastry or how can I make it?
2. What about granulated sugar?
3. Corn starch?
4. Vanilla beans?
And is it complicated to separate the puff pastry into s man little sheets? What is the most difficult part of making this dessert?
Hmmm. If you don’t know what granulated sugar is, I’m not sure you should start with this dessert. I will try to give you some pointers though.
1. You can get puff pastry at most supermarkets. Pepperidge Farm sells it, you will find it in the frozen food section. It is NOT the same as phyllo dough. Even most chefs buy puff pastry because it is very time consuming to make and takes some skill.
2. Granulated sugar is the most basic, run of the mill sugar you can get at any supermarket. They sell it in the 5 pound bags (and smaller too), just basic old white table sugar. It doesn’t matter which brand you buy, I always buy the cheapest.
3. Corn starch is found in the same aisle as sugar and flour. It is pure starch, used to thicken and add body to sauces and sometimes soups and stews.
4. Vanilla beans are also found in the same aisle (usually) along with the spices. They are REALLY expensive, especially nowadays. Cut one in half lengthwise, scrape out the seeds and add to your pastry cream in the early stages. You will remove the bean later, but let it steep with the ingredients as you make your pastry cream.
Follow the directions completely, have all of your ingredients ready. The pastry cream will probably be the most difficult, keep the heat low and stir constantly, remove from the heat immediately when you are supposed to and temper the eggs with some of the hot liquid in the pan.
You might want to see if you can find a “demo” of how to make pastry cream or creme anglaise on youtube or anywhere else on the net. This is really not a dessert I would recommend for a novice to try, it will be a really frustrating experience. If you can find some video demos though, it could really make this more do-able for you. These cooking techniques are best shown, not described. It’s kind of like trying to give a written description of how to tie shoes or braid hair.
P.S. If you are trying to make a nice French dessert, there is a good recipe for an easy Peach Tatin in Gourmet’s archives ( I think on epicurious.com you can find it.) You can even make a nice Raspberry sauce by pureeing some frozen raspberries with some lemon juice and confectioner’s sugar and then straining out the seeds, and get some nice vanilla ice cream to go with it. I don’t want to discourage you, but start simple and work your way up to these things. Good Luck!
Joe Ciminera makes a wonderful puff pastry dessert
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