Napoleon Pastry

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recipe by Abdel Karim Patissier http://bit.ly/abdelkarim-patissier

  • Time icon
    Total Time
    9hrs 35mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1172
based on 5 ratings

A delicate dessert, fill and pipe the layers of pastry with ganache however you wish. The ganache is blended using the ThermoResist blender in this recipe, however you can use a hand blender. User generated recipes have not been re-tested by Kenwood.

recipe updated 21 Feb 2024

Ingredients

  • Hazelnut praline icon
    Hazelnut praline
    75 g
  • Milk chocolate icon
    Milk chocolate
    75 g
  • Unsalted butter icon
    Unsalted butter
    200 g
  • Whipping cream icon
    Whipping cream
    400 g
  • Plain flour icon
    Plain flour
    250 g
  • Salt icon
    Salt
    1 teaspoon
  • Water icon
    Water
    120 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Chef Patissier XL
  • kCook icon Glass thermoresist blender - cooking chef xl
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Easywarm bowl
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - large
  • kCook icon Lightly floured surface
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Piping bag
  • kCook icon Work surface
  • kCook icon Serving plate

Step preview

  1. Add hazelnut praline and milk chocolate to the Glass thermoresist blender then set aside
  2. Add whipping cream to a clean saucepan
  3. Heat until warm - low heat
  4. Pour content of saucepan into Glass thermoresist blender carefully
  5. Assemble the attachment to the machine
  6. Blend until smooth
  7. Pour content of Glass thermoresist blender into medium bowl
  8. Cover with plastic wrap
  9. Chill overnight in fridge
  10. Attach K Beater
  11. Add plain flour, unsalted butter, salt and water to the EasyWarm Bowl
  12. Mix with splashguard fitted - approx 2 min, Speed 2
  13. Transfer dough to lightly floured surface
  14. Roll out into a rectangle
  15. Fold into thirds
  16. Turn 90°
  17. Roll out into a rectangle
  18. Repeat rolling, folding and turning 4 - 5 times
  19. Wrap with plastic wrap
  20. Chill in fridge - approx 30 min
  21. Pre-heat oven - 190°C
  22. Line a clean baking tray with parchment paper then set aside
  23. Place pastry on lightly floured surface
  24. Roll out into a rectangle until 1/8" (5mm) thick
  25. Transfer pastry to baking tray
  26. Place another baking tray on top of the pastry
  27. Bake - 45 min, 190°C
  28. Remove from oven and let cool
  29. Remove the ganache from the fridge
  30. Attach Whisk
  31. Transfer content of medium bowl to Kenwood Bowl
  32. Whisk until light and fluffy - 2 min, Speed 5
  33. Prepare a clean piping bag with plain round tip
  34. Transfer content of Kenwood Bowl to piping bag then set aside
  35. Transfer pastry to work surface
  36. Cut into rectangles
  37. Place one piece of pastry on serving plate
  38. Pipe with piping bag
  39. Repeat with the rest
  40. Serve
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