Napoleons

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 frozen puff pastry
• 1/2 cup sugar
• 1/3 cup flour
• 1/4 teaspoon salt
• 2 cups cream, scalded
• 4 egg yolks
• 1 whole egg
• 1 teaspoon vanilla
• 1 cup blanched chopped almonds (optional)
• 1 tablespoon sherry wine (or rum or other flavour) (optional)
• 2 cups strawberries, preferably fresh but frozen is ok
• 1/2 cup powdered sugar
• 1 teaspoon lemon juice
• 1 egg
• 1/8 teaspoon salt

Recipe

• 1 puff pastry-------------------.
• 2 roll the paste 1/4 inch thick.
• 3 cut it into 2 x 4 inch strips.
• 4 prick them with a fork.
• 5 place them on 2 layers of heavy brown paper on a sheet or in a pan.
• 6 chill them thoroughly.
• 7 bake them in a hot oven, 500°f for 5 minutes.
• 8 reduce the heat by 50°f, every 5 minutes until the temperature is 350°f and bake for about 10 minutes longer.
• 9 cool the cakes.
• 10 split them lengthwise into halves.
• 11 fill them with custard filling.
• 12 serve them with fluffy strawberry sauce drizzled over (other fruit sauce can be substituted.)
• 13 do as many layers as you wish.
• 14 usually 3 pastry and two filling, start with pastry, filling, pastry, filling, and top with pastry.
• 15 then the drizzle.
• 16 the easiest way is with just pastry on bottom, filling, and pastry on top with the drizzle.
• 17 if wished, whipped cream may be added to top it off.
• 18 custard filling--------------------.
• 19 combine sugar, flour and salt.
• 20 add the scalded cream and stir until smooth and thick.
• 21 slightly beat the egg and yolks in the top of a double boiler.
• 22 pour the cream mixture over the egg mixture, cook and stir the custard "over" hot water, not in, until the eggs thicken.
• 23 let it cool, then add the vanilla and if using the almonds and sherry or rum.
• 24 fluffy strawberry sauce----------------.
• 25 hull and mash the strawberries.
• 26 add the powdered sugar and lemon juice.
• 27 in another bowl, whip until stiff the egg and salt.
• 28 add the egg mixture to the strawberry mixture and whip the sauce until it is light and fluffy.