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Recipe: Eggy- Puff Pastry directions

Misc.

Dear Eggy-

Here are the directions for puff pastry that I promised to post for you. I found them in the Farm Journal Pie Cookbook. In answer to your question,; yes. I am a teacher and the school year is almost over, only 6 more days with students. The seniors are done, but we have the end of the year hoops to jump through with the rest of the classes.

Napoleons (Or French Slice)

1/2 recipe Basic Puff Pastry (or Frozen Pastry)
1 recipe Pastry Cream

Roll chilled pastry on lightly floured surface in 6"x 15" rectangle 1/4" hick.

Witth a sharpe knife cut in half. lengthwise. Slant knife slightly as you cut so that one surface of each strip will broader than the other. (This is important because if they are straight, the tops will smaller when they puff up.)

Rince chilled baking sheets with cold water. Place pastry strip on it with broader surface up. Prick with fork. Chill 30 min.

Bake on hot oven (425 degrees F.) 15 min. Turn strips with spatula. Reduce heat to 350 degrees F. and bake 15 min., or until puffed and a rich golden color.

Split cool strips to make 3 layers each. Choose the two most attractive for tops. ( At this point the recipe gives directions for glazing the tops.) Instead dust tops with powdered sugar.

Spread Pastry Cream on two remaining strips and top powdered sugar strip. Repeat with remaining strips. Chill 30 min. cut each strip into 6 slices.

Pastry Cream

3 egg yolks, beaten
1/2 cup sugar
1/8 teaspoon salt
2 tablespoons flour
2 tablespoons cornstarch
1 cup light cream
1 teaspoon vanilla
1/4 cup heavy cream

Combine egg yolks, sugar, salt, flour and cornstarch in top of double boiler. Gradually stir in light cream.

Cook over boiling water, stirring constantly, until mixture thickens so it will pile slightly when dropped from spoon. Remove from heatand stir in vanilla. Place waxed paper or plastic wrap directly on top of mixture. Cool.

When cold, beat heavy cream until stiff . Fold into custard. Makes 13/4 cup.

I hope that these directions will help you get the results you are looking for. Good luck.

MsgID: 024567
Shared by: Narie/Il
Board: All Baking at Recipelink.com
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