Napoleon Cake Plated Dessert

Napoleon Cake Plated Dessert, originally uploaded by Theresa111.

Napoleon

These are a few ways to plate this dessert. The cake has stupendous fillings between each layer. Any layered pave cake is considered to be a napoleon. Pave means brick and indicated the shape of the cakes assembly.

Cakes
Napoleon Pave

This is a pave cake which is shaped like a brick, cobblestone or shoe box shapes 2 1/2″ high x 3″ wide. This cake has a winter finish of soft fondant, chocolate fondant pulled with a knife for feathering. The summer finish is powdered sugar on the top with criss-cross, skewer marks.

3 pieces puff pastry {baked in sheet pan, cooled and divided equally}
2 – 3 c vanilla pastry cream (see recipe)
2 c sliced toasted almonds

1) Roll out puff pastry roll with roller docker to perforate the dough. Drop in sheet pan, cover with plastic, rest and bake 375º 20 minutes and dry out 20 minutes. Cool on rack. Divide the puff sheet into three equal pieces. The best piece for the top, the second best for the bottom and the third best for the middle. Place together and trim edges for uniformity.
2) Bottom piece is anchored to the assembly plate or cardboard with some pastry cream. Spread 1/2″ pastry cream over surface. Add middle piece and repeat. Add top layer then ice all of the sides with pastry cream.
3) Apply sliced toasted almonds around all of the sides.
4) Let rest in refrigerator overnight.

Serving will be easier if you precut the top portion by marking where the cuts should be.

Creams and Curds
Pastry Cream / Creme Patessiere

Pastry cream is a custard using corn starch. You cannot freeze it. It is used is filling choux, tarts, souffles and is a remarkable base for butter cream. It flavors beautifully with vanilla, milk chocolate, liquors etc.

16 oz whole milk
4 egg yolks
5 T corn starch (1 1/2 oz)
4 oz sugar
1 t vanilla extract
1 pinch of salt

1) Bring milk just to a boil in a medium, heavy saucepan. Remove from heat.
2) In a mixing bowl whisk the egg yolks and add in the sugar until creamy. Little by little, add the cornstarch mixing constantly.
3) Temper the egg mixture by slowly whisking in 1/3 of hot milk. Then stir in the remaining hot liquid. Stir and return to heat.
4) Play piano by removing then returning the saucepan to the heat. You must be careful not to curdle the mixture by heating the ingredients over 185º.
5) Stirring constantly, bring pastry cream to a boil. When it looks thickened and shiny. Taste should be sweet.
6) Immediately strain through a Sieve into a clean cool bowl and place over a larger bowl filled with ice.
7) Add flavoring.

Keep cool, covered with plastic, melted butter, sugar, crumbs, etc, in order to seal it.

You may store in the fridge for 3 to 4 days. Never freeze. You can bake as in a raw pastry tart.