RECIPE ALERT: Pete’s Pastries

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Pete's Pastries

Ever wonder how to make Napoleons? Check out Chef Peter Bessent’s pastry cream recipe that is used to create these tasty treats!

Pastry Cream Recipe:

1pt milk
2oz cornstarch
4oz granulated sugar
1 egg
4 yolks
2oz butter
¼oz vanilla

Directions:

  1. Dissolve cornstarch in an eight of the total amount of milk.
  2. Combine the remaining milk with the sugar in a rondeau or saucepan; bring to a boil. Whisk whole eggs, then yolks into cornstarch mixture.
  3. Pour a third of the boiling milk into the egg mixture, whisking. Return the remaining milk mixture to a boil.
  4. Whisk the eggs mixture into the boiling milk, whisking until the pastry cream thickens and returns to a boil. Boil- whisking constantly- for about 1 minute.
  5. Remove from heat and beat in the butter and vanilla. Pour the cream into stainless steel pan. Press plastic wrap directly on the surface. Chill immediately.

 

Puff Pastry directions:

  1. Roll puff pastry dough out and put holes throughout the dough.
  2. Bake off at 325 degrees for approximately 25 minutes.
  3. Once cooled, cut into squares and add pastry cream. Add another layer of puff pastry and pastry cream.
  4. Double boil chocolate chunks and sprinkle on top of napoleon.

Enjoy!

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