BAKEQWIK EUROPEAN PUFF SHEETS 15” X 23” (#19763 12/26 OZ)
BAKESENSE WHIPPED TOPPING (#11200 4/9 LB) or TRIGAL DORADO PASTRY TOPPING (#06590 4/8.8 LB)
WESTCO INSTANT VANILLA CUSTARD CREAM (#11923 1/35 LB)
WESTCO VANILLA DIPPING ICING (#19529 1/45 LB)
WESTCO CHOCOLATE DIPPING ICING (#75684 1/45 LB)
Use BakeSense Whipped Topping to prepare some Westco Instant Vanilla Custard Cream according to the instructions on the bag for a small batch.
Bake 3 sheets of well docked BakeQwik European Puff Pastry in a convection oven at 375°F for approx. 20 minutes. Be certain the puff pastry is baked all the way through before removing from the oven. Do not over bake.
Optional: for thinner layers place the puff pastry sheets between two sheet pans for the first 10 minutes of baking. Make sure to place a baking paper under and on top of the puff pastry. Remove the upper pans for the final 10 minutes of baking time.
Place half of the vanilla custard on top of one of the cooled puff pastry sheets. Top with a second puff pastry sheet. Place the remaining custard on top and then place the last sheet, bottom side up, over the custard filling.
Using a sheet pan, press down firmly on the assembled Napoleon without breaking any of the puff pastry sheets.
Place in the freezer overnight.
Remove the assemble Napoleon from freezer. Coat top puff pastry sheet with Westco Vanilla Dipping Icing heated to 105-110°F. Before the icing starts forming a thin skin pipe parallel lines of Westco Chocolate Dipping Icing heated to 105-110°F the length of the Napoleon. Draw a sharp knife through the chocolate to create a pattern.
Trim the rough edges of the Napoleon. Cut into 3 strips lengthwise. Cut each strip into pieces 1 ½” wide each.
Approx. Yield: 45 – 1 ½” x 4 ½” napoleons
Formulation courtesy of BakeMark