Wednesday, March 11, 2015

Napoleon Cake


Ready-made Puff Pastry (I use Pampas) - 1 sheet

1. Remove the puff pastry from freezer, thaw.
2. Prick some holes on pastry with a fork.
3. Bake at 180C for 10 minutes. remove puff pastry from oven, put a wire rack on pastry (to prevent puff pastry rising too high), continue to bake for about 15 minutes or until golden brown (I over baked the pastry.  Moral of the story: never talk too long on the phone while baking...:p)

Choux Pastry
Milk - 230g
Unsalted Butter - 80g
Castor Sugar - 10g
Salt - 2g
Low Protein Flour - 115g
Egg - 150g

1. Preheat oven to 200C.
2. Pour milk into a sauce pan.  Add in butter, salt and sugar. Boil the mixture over low heat.
3. Remove saucepan from fire immediate when the mixture is boiled.
4. Stir in flour. Mix well.
5. Put the sauce pan back on fire.  Heat the mixture and continue to stir until a smooth dough is formed. (about 1 minute).
6. Remove from fire. Gradually beat in egg with a wooden spoon, beating well after each addition. (you may not need all the egg).
7. The dough should be very shinny and paste like and fall from spoon when lightly shaken. 
8. Spread the dough onto a baking tray which is lined with silicone mat.  Tray size: 40cm x 30cm (slightly bigger or smaller tray is fine, you can work around with the size of the cake later)
9.  Bake at 180C for 10 minutes. Remove from oven, put a wire rack onto the pastry, continue to bake for about 10-15 minutes or until golden brown.
10. Remove from oven.  Set aside to cool.

Mascarpone Cheese Filling:

Egg Yolk - 3 nos
Castor Sugar - 50g
Milk - 185g
Corn Flour - 12g
Low Protein Flour - 12g
Unsalted Butter - 10g

Mascarpone Cheese - 250g
Rum (optional) - 1-2 Tbsp
Whipping Cream - 50g (whipped)

1. Beat egg yolk and castor sugar.
2. Stir in slightly heated milk.
3. Mix in corn flour and low protein flour. Sift.
4. Pour the above into a frying pan.  Cook the mixture over low heat, stirring constantly until custard is formed.  Remove from fire.  Add in butter, mix well.
5. Cover with cling film. Set aside to cool.
6. When the custard is completely cool, add in mascarpone cheese, beat well.  Fold in whipping cream, combine evenly.

To assemble the cake:
1. Place puff pastry (i cut into half) on a serving plate. Spread a thin layer of blueberry filling on the pastry (you may replace it with some diced fresh fruits).
2. Pipe some cheese filling on top.
3. Cover with a layer of choux pastry.  Spread some blueberry filling and cheese filling. Repeat the same process with the remaining choux pastry. (you may use all puff pastry to make this cake if you don't feel like doing the choux pastry. Ready-made puff pastry is so convenient)
4. Keep in fridge for about 1-2 hours before serving.

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