Napoleon Slice with Napoli Cream
Puff pastry and Cream — a Zeelandia recipe in 2 components. Uses Napoli Vanilla Custard 10 kg.
- mixing time (dough, low speed)
- 3 min
- mixing time (dough, medium speed)
- 2-3 min
- dough temperature
- 20 °C
- baking temperature (puff pastry)
- 190-200 °C
- baking time (puff pastry)
- 20-25 min
- whipping time (cream, high speed)
- 4 min
Ingredients
Puff pastry
| Ingredient | Quantity |
|---|---|
| Puff Pastry Mix | 2000 g |
| Puff Pastry Margarine | 1600 g |
| Water | 1200 g |
Cream
| Ingredient | Quantity |
|---|---|
| Napoli Vanilla Custard 10 kgNapoli Cream 10 kg | 3600 g |
| Water | 9000 g |
Method
- Puff pastry
Prepare the base dough. Mix the dough with cold water (do not pour in all the water at once) on low speed for about 3 minutes, then on medium speed for a further 2-3 minutes. The dough should be uniform and have a temperature of about 20°C. Roll the dough out into a star shape.
- Puff pastry
Combine the dough with the fat. The fat should have a consistency similar to that of the base dough. Place the margarine on the rolled-out dough and wrap it up (fold the arms of the star into an envelope shape). Roll the dough out to a thickness of about 1.5 cm and fold in four. Repeat 3-4 times (dust the dough with a small amount of flour while rolling; brush the flour off thoroughly before folding the dough).
- Puff pastry
Roll the dough out to the size of six trays of about 40 x 60 cm (about 800 g each). Lay it on the trays and bake at 190-200°C for about 20-25 minutes. Allow the sheets to cool.
- Cream
Mix all the ingredients on high speed for about 4 minutes (using a whisk). Leave for a dozen or so minutes to thicken. Spread the cream on the first puff pastry sheet (about 4200 g each) and press down gently with the second sheet.
Decoration: Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.