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Caramel Napoleon

PRAJITURI ANNA OLSON

Prjituri Anna Olson - Caramel Napoleon

Msuri
1 oz 1 pahar vin 1 can/ceac 1 can/ceac mare 1 lingur cu vrf fin 1 can/ceac fin 1 lingur zahr 1 can/ceac zahr 1 lingur unt / untur 1 tablet zaharin = = = = = = = = = = 28,349 g 1 dl = 150 cm3 2 dl = 200 cm3 2 dl = 250 cm3 25 g kg = 250 g 25 30 g 200 g 25 g 1 linguri zahr

Prjituri Anna Olson - Caramel Napoleon

Caramel Napoleon

Ingredients: Caramel for Pastry Cream


Caramel pentru crem


1 cup sugar 1 tsp corn syrup 1/4 cup water 1/2 cup whipping cream

1 can zahr 1 linguri melas (sirop gros) de gru can ap can fric

Pastry Cream

Crem

2 cups milk 2 tsp vanilla extract 8 egg yolk 1/4 cup sugar 4 tbsp cornstarch dash of salt 2 tbsp butter

2 cni lapte 2 lingurie esen de vanilie 8 glbenuuri can zahr 4 linguri amidon de gru un praf de sare 2 linguri unt

Puff Pastry

Coc de patiserie

1 pkg frozen puff pastry 1 egg, mixed with 2 tbsp cold water, for brushing icing sugar, for dusting

1 kg coc ngheat de patiserie 1 ou, amestecat cu 2 linguri de ap rece pentru uns coca zahr pudr pentru pudrat prjitura

Butterscotch Sauce

Sos de caramel cu unt


1/2 cup brown sugar 2 tbsp whipping cream 1 tbsp corn syrup 1 tbsp unsalted butter 1/2 tsp vanilla extract

can de zahr brun 2 linguri fric 1 lingur sirop de gru 1 lingur unt nesrat linguri esen de vanilie

Prjituri Anna Olson - Caramel Napoleon

Directions: Caramel for Pastry Cream


1. In a covered pot over high heat, bring 1 cup sugar, corn syrup and 1/4 cup water to a boil. Remove lid and let sugar boil, brushing sides of the pot with water intermittently, until sugar turns an amber colour, about 10 minutes. Remove pot from heat and whisk in whipping cream, watching out for steam that rises when cream is added. Set caramel aside.

ndrumri Caramel pentru crem


1. ntr-un vas acoperit la cldur mare, 1 can zahr, sirop de gru i can de ap se aduc la punctul de fierbere. Se ia capacul i se las s fiarb, perind cu o perie nmuiat n ap pereii vasului pn cnd zahrul devine maroniu, circa 10 minute. Se ia vasul de pe foc ]i se bate frica (atenie la aburii care ies). Se pune deoparte caramelul.

Pastry Cream
1. In pot over medium heat, bring milk and vanilla extract to a simmer. 2. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisking egg mixture constantly, gradually add milk, one ladle at a time to the egg mixture until all the milk has been added. 3. Pour mixture back in pot and return to medium heat. Whisking vigorously, bring mixture up to a simmer. Due to the cornstarch, pastry cream will thicken quickly, about 8 minutes. Remove from heat and, while whisking, add butter (this will help halt the cooking process). 4. Pour pastry cream into a bowl and whisk in caramel. Cover surface of pastry cream with plastic wrap and cool completely, about 3 hours. Pastry cream can be prepared up to 2 days in advance.

Crem
1. ntr-un vas la foc mic se fierbe (la temperatur sub punctul de fierbere) esena de vanilie cu laptele. 2. Se amestec ntr-un vas glbenuurile, zahrul, amidonul de gru i sarea. Se amestec continuu, se adaug treptat laptele (cte un polonic) pn la ncorporarea acestuia. 3. Amestecul se pune n vasul cu lapte i esen de vanilie la cldur medie pe foc. Se amestec bine pn cnd se ajunge s fiarb ncet. n circa 8 minute se va ngroa. Se ia de pe foc i se amestec cu untul. 4. Se toarn crema ntr-un vas i se amestec cu caramelul. Se acoper cu celofan i se rcete complet, circa 3 ore. Crema poate fi pregtit chiar cu 2 zile nainte.

Prjituri Anna Olson - Caramel Napoleon

Puff Pastry
1. Preheat oven to 375 F. 2. On a lightly floured surface, roll out puff pastry to 1/4 -inch thickness. Cut 18 discs 3 inches in diameter and place on a parchment-lined baking sheet. Chill discs for 20 minutes. Before baking, dock pastry with a fork. 3. Place a sheet of parchment on top of discs and place a second baking sheet on top of parchment, to weigh the discs down. If your baking sheets are rather light, place additional weights on the baking sheet (ie a few ramekins or a glass baking dish). 4. Bake for 20 minutes. Remove the top pan and sheet of parchment. Brush discs with egg wash and return to oven for anther 8-10 minutes, until golden brown in colour. Allow to cool.

Coc de patiserie
1. Se nclzete cuptorul la 190C. 2. Pe o suprafa presrat cu fin se ntinde coca cu o grosime de circa 2,5 cm. se taie 18 discuri cu diametrul de 7,5 cm i se pun pe o hrtie de copt. Se dau la rece circa 20 minute. nainte de a se da la copt, nepai coca cu o furculi. 3. Punei o foaie de copt peste discuri i amplasai alte discuri. Deasupra putei pune un vas care s mearg n cuptor. 4. Coacei timp de 20 de minute. Scoatei foaia de copt i ungei cu ou btut i mai dai la cuptor 8-10 minute pn devin aurii. Lsai-le la rcit.

Butterscotch Sauce
1. Place all ingredients except vanilla in a pot and simmer over medium heat for 5 minutes, stirring occasionally until thickened. 2. Remove from heat and stir in vanilla. 3. Chill until ready to serve.

Sos de caramel cu unt


1. Punei toate ingredientele mai puin vanilia ntr-un vas pe foc mic 5 minute, amestecai din cnd n cnd pn se ngroa. 2. Luai de pe foc i adugai vanilia. 3. Rcii.

Prjituri Anna Olson - Caramel Napoleon

To Assemble
Place one disc on a plate (or on a tray). Using a large star piping tip or a large spoon, pipe or dollop caramel pastry cream onto the disc. Place another disc on top and repeat process. Top third disc with a dot of pastry cream. Dust napoleons with icing sugar and serve with butterscotch sauce. Napoleons should be assembled immediately before serving.

Cum se procedeaz
Punei un disc pe o farfurie (sau tav). Punei crem caramel pe disc. Punei alt disc deasupra i repetai procesul. Pe al treilea disc se pune un pic de coc coapt sfrmat amestecat cu caramel. Se pudreaz cu zahr pudr i se servete cu sos de caramel cu unt. Se asambleaz nainte de a fi servite.

Prjituri Anna Olson - Caramel Napoleon