A Strawberry napoleon recipe, doesn't that sound delicious and full of summer vibes. A pastry with fresh strawberries cream and a glaze.
Yesterday I posted on my instagram account that I harvested fresh strawberries from my garden. Today I've made a delicious recipe with it. A real summer hit: a strawberry napoleon recipe. And believe me that's good to the last bite. And gone indeed. I'm surely going to make it again this week, because we have a birthday this week. And it was so tasty.
The origin of the name tompouce's (Dutch translation of a Napoleon) is funny. I have searched it for you. It was originally a Dutch real tart. The pastry was inspired by two dwarves who traveled through the Netherlands with their acts. The first was an American by the name of General Tom Thumb who was traveling with a circus. Probably the Dutchman Jan Hannema was inspired by this name and acted himself under the name Admiral Tom Pouce (French translation of Tom Thumb). His show included an act of Napoleon.
And very likely that the eponym. Meanwhile, the pastry is made in many countries, in Belgium and France called for example, it's called a millefeuille and in America it's known as a Napoleon. And that brings us back to the story again.
A funny story and nice to know that you will make something really Dutch. And now the recipe.
It's a good taste!
This recipe is:
- 250 ml milk
- 50 grams sugar
- 1 teaspoon vanilla extract
- 2 egg yolks L
- 2 tablespoons flour
- 1 sheet gelatin
- 125 ml cream
- 150 grams confectioners sugar
- 3 tablespoons water
- 4 sheets puff pastry
- 150 grams strawberries washed and sliced
- Preheat the oven to 180 degrees Celsius.
- Line a baking sheet with parchment paper.
- Cut the pastry in half.Bake the pastry in 20 minutes in the oven until golden brown.
- Let cool to room temperature.
- Transfer 200 ml of milk with the sugar and vanilla to the boil.
- Mix the rest of the milk with the egg yolks and the flower.
- Stir in the egg yolk mixture into boiling milk.
- Boil the cream for 2 minutes.
- Pour the cream into a low bowl and cover with plastic wrap.
- Soak the gelatine in cold water.
- Whip the cream until it's stiff.
- Put the gelatine with the adherent water in a pan and let it melt over low heat and take it of.
- Stir the custard loose and add the gelatin and whipped cream.
- Put the cream in the fridge until it's very cold.
- Mix the water with the powdered sugar to a glaze.
- Place a slice of puff pastry for you.
- Pipe some cream on top.Divide some sliced strawberry on the cream.
- A second slice of puff pastry on top.
- Spread the glaze on the pastry (you can dip the pastry possibly in the glaze).
- Cover with some strawberry slices.