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Napoleon

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Jewish 1 Servings

INGREDIENTS

Flaky dough made of 3 cups of flour
2 qt Homogenized milk; (sorry, no low fat substitution)
6 Eggs; separated
2 c Sugar
2 tb Flour
Vanilla sugar or vanilla extract.
2 tb Butter

INSTRUCTIONS

ICING CREAM
Prepare the dough a night before and refrigirate.
Start with the icing. In a large bowl, beat egg yolks with all the sugar on
medium speed until almost white. Add flour and vanilla, mix well and set
aside. The hardest part is to keep everybody who is not busy with the
cooking from nibbling on it. I usually make a little more than the recipe
calls for to compensate the damage. Over low heat, bring the milk to a boil
stirring as needed. Mix about two cups of scalding milk into whatever is
left of your egg yolk-sugar mixture to thin it down, and slowly pour it
into the rest of the milk stirring constantly. Bring heat up to Medium-low
and keep stirring the cream until it thickens up and starts "puffing".
Remove from heat, add butter and let cool. It must be a little thicker than
pancake dough. Meanwhile, cut you dough into 12 equal pieces. ( I cut it in
four first and then cut each part in three.) Roll out every piece as thin
as possible , about 2 mm (what is this in inches?), and cut out a circle. I
use wok lid as a pattern. Transfer the leaf onto greased jelly roll pan
using your rolling pin and bake at 350 degrees oven until done(very light
pinkish brown). Now, be very careful transferring baked leaf to a safe
place: it breaks very easy. Stack baked leaves on the flat surface and let
cool. You need to bake your leftover trimmings too: you will crumble them
and use them to decorate the torte. Mow to the fun part: icing. Keep in
mind, that the torte is very moist when ready so you need to ice it where
you serve it, no further transferring from plate to plate. It is not
recommended to use decorating doily underneath either. Place the fisrt
leaf, usually the thickest and sturdiest one, on the serving plate. Spread
about 4 tablespoons on icing cream over it. Use more if needed. The idea is
to cover all the surface evenly. Put the mext leaf on the top and spread
the icing again. Keep going until you have ugly looking stack of leaves
with icing dripping all over. Place it in the high place to save from
impatient kids and pets and let sit overnight. Next morning you will find
it very soft and shrunk to about half the heights it was yesterday, but the
edges are still not perfect. Trim them off and feed trimmings to your kids
and husband and they will be forever greatful. Now crumble baked dough
trimmings, mix them with coarsely chopped nuts if desired, and spread on
the top of the torte. It is our family tradition to cut the torte in small
squares like baklava, but it does not matter: nobody eats just one piece
anyway. You don't have to refrigerate Napoleon right away, but if you have
any leftovers after the feast, refrigerate them. Enjoy it and let me know
how it comes out.
Posted to JEWISH-FOOD digest by "Nina Geller" <lanigel@hotmail.com> on Feb
13, 1998

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