| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Fruits/, Desserts |
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Unsalted butter |
| 1 1/4 |
c |
Granulated sugar |
| 1 |
|
Vanilla bean, scraped |
| 6 |
|
Egg whites |
| 2 |
c |
All-purpose flour |
| 1 |
c |
Dried cherries |
| 1 |
c |
Dried figs |
| 1 |
c |
Dried pears, sliced |
| 1/2 |
c |
Dried currants or blueberries |
| 2 |
c |
Dry white wine |
| 1 |
|
Vanilla bean pod |
| 1/2 |
c |
Granulated sugar |
INSTRUCTIONS
TUILE
FRUIT COMPOTE
In a standing mixer with paddle, cream butter and sugar until light and
fluffy. Split and scrape vanilla bean into the mixture. *Do not use pod -
only the seeds. Mix well and add whites and flour. Mix well and chill
covered with plastic wrap, preferably overnight. *Use pod for compote.
Combine all ingredients in a heavy bottomed saucepan. Bring to a boil.
Reduce heat and simmer 5 to 8 minutes. Remove from heat and let cool in
pan. Remove all fruit and reduce sauce until syrup-like. Combine with
fruit. Remove pod and set aside until ready to assemble.
Baking: Spread about 1 teaspoon cold tuille batter thinly over stencils
(professional or homemade) on greased back of cookie sheet. Place tuiles in
350 degree F oven. Tuiles will spread and cook rapidly. Therefore, test a
few, one at a time, for appropriate thinness of batter and length of
cooking time. If tuiles have spread too much, reduce amount of batter and
make sure batter is spread evenly and thinly. Tuiles should be removed from
oven when slightly golden. Let set for a few seconds on sheet before
removing to rack for cooling.
Assemble Napoleon by layering tuiles and fruit compote. Top with ice cream,
frozen yogurt, or whipped cream.
BAKERS' DOZEN MARY BERGIN SHOW #BD1A42, Copyright, 1997, TV FOOD NETWORK,
G.P., All Rights Reserved
MCBusted by Gail Shermeyer <4paws@netrax.net> on Mar 19, 1997
Posted to MC-Recipe Digest V1 #532 by 4paws@netrax.net (Shermeyer-Gail) on
Mar 21, 1997
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