【步骤图】NAPOLEON 拿破仑食谱大全和做法

This noble French dessert is constructed from several lush layers of baked puff pastry and pastry cream. Traditional napoleons are poured with white fondant and then chocolate fondant is piped laterally and feathered throughout the white fondant.
这种高贵的法国甜点是由几层厚厚的烤酥皮和奶油酥皮做成的。传统的拿破仑巧克力是用白糖块浇的，然后巧克力糖块是用管子横着浇的，在整个白糖块上都有羽毛状的装饰。

用料  

NAPOLEON 拿破仑的做法  

1. Cut the Roti prata pieces to the desired size. Bake them for 10 Min's at 200℃.
   将飞饼皮切成所需大小，在200℃下烘烤十分钟。

2. Separate 4 eggs into yolks and whites. Whisk together the cake flour, 10 grams sugar, milk, cornstarch and the egg yolks until evenly combined.
   将四个鸡蛋分离。把低筋面粉、10克的糖、牛奶、玉米油加入到蛋黄中混合均匀。

3. Beat the egg whites and the lemon juice until very glossy and stiff peaks form when the beater is raised, add 30 grams sugar in three parts.
   在蛋清中加入柠檬汁，30克白砂糖分三次加入，一直搅拌直到搅拌器抬起时出现光滑硬挺的峰。

4. Gently fold the meringue into the batter in three parts, folding until partially blended in between and then folding until completely incorporated after the last addtion.
   将打发的蛋清分三次加入刚刚搅拌好的面糊中，直至完全混合。

5. Preheat the oven ten minutes or longer before baking, preheat the oven to 180℃.
   Bake the cake for 15 the cake into desired size.
   将烤箱预热十多分钟，直到温度达到180℃，烘烤15分钟。烤好后切成与飞饼块一样的大小。

6. Apply some cream to the base strip and spread evenly, gently press the second strip onto the roti prata, top with cream and any fruits you like.
   将烤好的飞饼皮与奶油、蛋糕层层叠加，顶部加上一些奶油和任何你喜欢的水果。

7. Take a photo.
   合照。

小贴士

From: <113 面包甜点丨烘焙食谱丨Advanced Bread  and Pastry> Ch 17: Classic and Modern Cake Assembly 丨p702丨NAPOLEON