[Sca-cooks] Napolean pastry
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Sat Nov 5 04:32:11 PST 2005
On Nov 5, 2005, at 3:02 AM, Stefan li Rous wrote:
> niccolo difrncesco commented:
>> Think in terms of a Napolean pastry with Pizzelles (wafres) and
>> Nuttella, maybe softened with some whipped cream.
>
> Uh, what's a "Napolean pastry"?
You'll probably find them in your medium-fancy bakeries. Normally,
three layers of puff pastry and, sandwiched between, a thickish
vanilla pastry cream (this is usually a stirred custard stabilized
with flour or other starch, the same stuff that often goes into cream
puffs and eclairs). Generally napoleons are topped with a thin layer
of fondant icing, but my preference is for powdered sugar or ground
chocolate; generally they get made in largeish sheets and are then
cut into serving-sized rectangles.
The name almost certainly has nothing to do with the little Corsican
guy with the itchy stomach -- more likely the name refers to the
three layers, as there are other foods (for example, napolitano ice
cream) which appear to date from, and honor, the role of the Kingdom
of Naples in the unification of Italy (think of the flags).
Adamantius
"S'ils n'ont pas de pain, vous fait-on dire, qu'ils mangent de la
brioche!" / "If there's no bread to be had, one has to say, let them
eat cake!"
-- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,
"Confessions", 1782
"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
-- Susan Sheybani, assistant to Bush campaign spokesman Terry
Holt, 07/29/04
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