[Sca-cooks] Napolean pastry

[Nick Sasso]

> -----Original Message-----
> 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 <<SNIP>>.
> Adamantius

The hoity toity, Bobby Flay crowd will also turn this into a sort of modern
art sculpture if you pay them enough for the plate.  The flavored goo of
choice is used as an anchor for one crisp 'plank' of something.  Then plop a
glob of goo and place another crisp at a different angle/direction/plane of
existance.  Repeat until you have a plated 'sculpture' that could go in the
Guggenheim.  These can be built sweet as with nuttella and pizzelles or
savory as in crackers with some sort of pipable farcemeat.

niccolo difrancesco
(cheese wiz and saltines is the 'hillbilly' version)