Julia Child's Napoleons | GBH

Name: Julia Child's Napoleons | GBH
Ingredients: 4 cups or 18 ounces flour (see note on flour) – measure by scooping dry-measure cups into container and leveling off excess with a straight edge of knife.; Large mixing bowl; ¾ stick (3 ounces) chilled butter; 2 teaspoons salt dissolved in 1 cup cold water; 3 sticks (3/4 pound) additional chilled butter; The preceding puff pastry; 1 tablespoon softened butter; 4 baking sheets, 12 by 18 inches; 1 cup apricot jam forced through a sieve and boiled to 128 degrees with 2 tablespoons sugar; 2 cups pastry cream or stiffly beaten whipped cream, sweetened and flavored with kirsch; 1 cup white fondant icing or powdered sugar in a sieve; 1 cup melted chocolate; A paper decorating cone

www.wgbh.org

Some of the handsomest items on the pastry tray in a good restaurant or bake shop are the rectangular Napoleons, their white toppings covered with…

View full recipe on www.wgbh.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wgbh.org.

Share this recipe:

Ingredients

4 cups or 18 ounces flour (see note on flour) – measure by scooping dry-measure cups into container and leveling off excess with a straight edge of knife.
Large mixing bowl
¾ stick (3 ounces) chilled butter
2 teaspoons salt dissolved in 1 cup cold water
3 sticks (3/4 pound) additional chilled butter
The preceding puff pastry
1 tablespoon softened butter
4 baking sheets, 12 by 18 inches
1 cup apricot jam forced through a sieve and boiled to 128 degrees with 2 tablespoons sugar
2 cups pastry cream or stiffly beaten whipped cream, sweetened and flavored with kirsch
1 cup white fondant icing or powdered sugar in a sieve
1 cup melted chocolate
A paper decorating cone