Napoleon Slice


Units %
Puff Pastry
Cake flour 500g 0
Salt 7g 0
Fat Irma's 15g 0
Water 250g 0
Puff Pastry total 0
Lamination Fat
Fat Mandy's 250g 0
Lamination Fat total 0
Water 715g 0
Instant Custard 286g 0
Ambiante 613g 0
Filling total 0
Fondant 818g 0
Choc Hard Dark 102g 0
Icing Sugar 41g 0
Topping total 0

Working Method

Puff Pastry
  1. Mix Puff Pastry ingredients together with cold water. Do not develop the dough 2 minutes slow and 4 - 5 minutes Med speed.
  2. Close the Lamination fat into the dough, envolope style.
  3. Give the dough 3 book folds, rest overnight in the fridge. Before using give a half turn.
  4. Roll puff pastry to a thickness of 3 mm, cut 9 strips of raw puff pastry that are 9 cm wide and 50 cm long.
  5. Dock and bake at 220° C for approximately 15 minutes, let pastry cool.

  1. Mix the water and the Instant custard together and let it stand for 10 minutes to set.
  2. Place one layer puff pastry onto a baking pan and pipe custard onto pastry ± 2 cm thick.
  3. Place another layer of puff pastry and pipe cream layer.

  1. Place top layer of pastry and decorate with fondant and decorate chocolate shavings, dust with Icing sugar.
  2. Cut Custard slices 9 x 5 cm.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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