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1 oz 1 pahar vin 1 can/ceac 1 can/ceac mare 1 lingur cu vrf fin 1 can/ceac fin 1 lingur zahr 1 can/ceac zahr 1 lingur unt / untur 1 tablet zaharin = = = = = = = = = = 28,349 g 1 dl = 150 cm3 2 dl = 200 cm3 2 dl = 250 cm3 25 g kg = 250 g 25 30 g 200 g 25 g 1 linguri zahr
Caramel Napoleon
1 cup sugar 1 tsp corn syrup 1/4 cup water 1/2 cup whipping cream
1 can zahr 1 linguri melas (sirop gros) de gru can ap can fric
Pastry Cream
Crem
2 cups milk 2 tsp vanilla extract 8 egg yolk 1/4 cup sugar 4 tbsp cornstarch dash of salt 2 tbsp butter
2 cni lapte 2 lingurie esen de vanilie 8 glbenuuri can zahr 4 linguri amidon de gru un praf de sare 2 linguri unt
Puff Pastry
Coc de patiserie
1 pkg frozen puff pastry 1 egg, mixed with 2 tbsp cold water, for brushing icing sugar, for dusting
1 kg coc ngheat de patiserie 1 ou, amestecat cu 2 linguri de ap rece pentru uns coca zahr pudr pentru pudrat prjitura
Butterscotch Sauce
1/2 cup brown sugar 2 tbsp whipping cream 1 tbsp corn syrup 1 tbsp unsalted butter 1/2 tsp vanilla extract
can de zahr brun 2 linguri fric 1 lingur sirop de gru 1 lingur unt nesrat linguri esen de vanilie
Pastry Cream
1. In pot over medium heat, bring milk and vanilla extract to a simmer. 2. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisking egg mixture constantly, gradually add milk, one ladle at a time to the egg mixture until all the milk has been added. 3. Pour mixture back in pot and return to medium heat. Whisking vigorously, bring mixture up to a simmer. Due to the cornstarch, pastry cream will thicken quickly, about 8 minutes. Remove from heat and, while whisking, add butter (this will help halt the cooking process). 4. Pour pastry cream into a bowl and whisk in caramel. Cover surface of pastry cream with plastic wrap and cool completely, about 3 hours. Pastry cream can be prepared up to 2 days in advance.
Crem
1. ntr-un vas la foc mic se fierbe (la temperatur sub punctul de fierbere) esena de vanilie cu laptele. 2. Se amestec ntr-un vas glbenuurile, zahrul, amidonul de gru i sarea. Se amestec continuu, se adaug treptat laptele (cte un polonic) pn la ncorporarea acestuia. 3. Amestecul se pune n vasul cu lapte i esen de vanilie la cldur medie pe foc. Se amestec bine pn cnd se ajunge s fiarb ncet. n circa 8 minute se va ngroa. Se ia de pe foc i se amestec cu untul. 4. Se toarn crema ntr-un vas i se amestec cu caramelul. Se acoper cu celofan i se rcete complet, circa 3 ore. Crema poate fi pregtit chiar cu 2 zile nainte.
Puff Pastry
1. Preheat oven to 375 F. 2. On a lightly floured surface, roll out puff pastry to 1/4 -inch thickness. Cut 18 discs 3 inches in diameter and place on a parchment-lined baking sheet. Chill discs for 20 minutes. Before baking, dock pastry with a fork. 3. Place a sheet of parchment on top of discs and place a second baking sheet on top of parchment, to weigh the discs down. If your baking sheets are rather light, place additional weights on the baking sheet (ie a few ramekins or a glass baking dish). 4. Bake for 20 minutes. Remove the top pan and sheet of parchment. Brush discs with egg wash and return to oven for anther 8-10 minutes, until golden brown in colour. Allow to cool.
Coc de patiserie
1. Se nclzete cuptorul la 190C. 2. Pe o suprafa presrat cu fin se ntinde coca cu o grosime de circa 2,5 cm. se taie 18 discuri cu diametrul de 7,5 cm i se pun pe o hrtie de copt. Se dau la rece circa 20 minute. nainte de a se da la copt, nepai coca cu o furculi. 3. Punei o foaie de copt peste discuri i amplasai alte discuri. Deasupra putei pune un vas care s mearg n cuptor. 4. Coacei timp de 20 de minute. Scoatei foaia de copt i ungei cu ou btut i mai dai la cuptor 8-10 minute pn devin aurii. Lsai-le la rcit.
Butterscotch Sauce
1. Place all ingredients except vanilla in a pot and simmer over medium heat for 5 minutes, stirring occasionally until thickened. 2. Remove from heat and stir in vanilla. 3. Chill until ready to serve.
To Assemble
Place one disc on a plate (or on a tray). Using a large star piping tip or a large spoon, pipe or dollop caramel pastry cream onto the disc. Place another disc on top and repeat process. Top third disc with a dot of pastry cream. Dust napoleons with icing sugar and serve with butterscotch sauce. Napoleons should be assembled immediately before serving.
Cum se procedeaz
Punei un disc pe o farfurie (sau tav). Punei crem caramel pe disc. Punei alt disc deasupra i repetai procesul. Pe al treilea disc se pune un pic de coc coapt sfrmat amestecat cu caramel. Se pudreaz cu zahr pudr i se servete cu sos de caramel cu unt. Se asambleaz nainte de a fi servite.