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准备做:拿破仑蛋糕
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拿破仑蛋糕跟拿破仑其实没有关系，说法之一是由於它的英文名Napoleon，其实是Napolitain的误传，指一种来自意大利Naples的酥皮名
字，至今被写作Napoleon而已。我倒觉得它比较像一首歌曲，把叉子一舀下去，酥饼便应声裂开，发出清脆的声音，每吃一口，都像敲响一个音符。
拿破仑蛋糕的法文名为Mille feuille，即有一百万层酥皮的意思，所以它又被称为千层酥，它由三层啡色的千层酥皮，夹两层吉士酱制成，材料虽然简单，但酥皮的制作过程却极繁复，师傅要把搓好的面皮不断重复对摺，这样焗出来的酥皮才够松化。
拿破仑蛋糕配上鲜果是最理想的组合，不少师傅爱在酥皮之间加上新鲜的士多啤梨或芒果，令味道更加丰富而清甜，甚至有人会用忌廉代替吉士酱，口感同样不俗。
Ingredients
Directions
拿破仑蛋糕的法文名为Mille feuille，即有一百万层酥皮的意思，所以它又被称为千层酥，它由三层啡色的千层酥皮，夹两层吉士酱制成，材料虽然简单，但酥皮的制作过程却极繁复，师傅要把搓好的面皮不断重复对摺，这样焗出来的酥皮才够松化。
拿破仑蛋糕配上鲜果是最理想的组合，不少师傅爱在酥皮之间加上新鲜的士多啤梨或芒果，令味道更加丰富而清甜，甚至有人会用忌廉代替吉士酱，口感同样不俗。
Ingredients
- For pastry:
- ==========
- 2 eggs
- 1 cup sour cream (regular or light)
- 2 sticks unsalted butter
- 1/4 tsp salt
- 1/3 tsp baking soda
- 1 tbsp white vinegar
- All-purpose flour enough to make soft dough
- For cream:
- ==========
- 1 1/2 quarts of whole milk
- 1 cup of milk (this is not a mistake)
- 1 1/2 cups white sugar
- 4 egg yolks
- 4 very full tbsp flour
- Pinch of salt
- 1 shot of vodka, brandy, or rum
- (Amaretto or Bailey's are also good)
- 1 lemon (zest only)
- Vanilla essence or vanilla powder to taste
- Pinch of nutmeg
- 1 1/2 sticks unsalted butter
Directions
- Pastry:
- -------
- Mix eggs, soft butter and sour cream together till they blend well.
- Add salt.
- In a table spoon, dissolve baking soda in vinegar - you will see "bubbles". When bubbling stops, add soda+vinegar to your mixture. Stir well.
- Start adding flour, cup-by-cup, make soft smooth dough. Don't knead it too much, just enough to make it smooth and "un-sticky".
- Split dough into 16 pieces, form little balls.
- Cover the dough with plastic, and put in the fridge to chill.
- While it's chilling, prepare cream.
- Custard Cream:
- --------------
- Pour 1 1/2 quarts of milk into thick bottom pot and bring it to boil. Don't use aluminum pots - it will burn !
- While the milk is warming up, prepare the cream mix:
- Separate egg yolks and stir them very well with sugar and a pinch of salt - until mix turns very light yellow.
- Add flour, mix well.
- Add 1 cup cold milk, mix very well. Avoid lumps.
- When your milk starts to boil, reduce the heat immediately to low.
- Pour the cream mixture into boiling milk very slowly, using a whisk to stir the cream.
- Bring the mixture to boil again, constantly stirring it. When it starts boiling, you will see it become thicker. Let it simmer for 2-3 minutes, don't forget to stir at all times.
- Remove from the stove, add lemon zest, vanilla, nutmeg, and vodka (rum, brandy, or liquor).
- When you are able to touch the pot, add butter and mix it in as it melts. Set aside.
- Now back to pastry:
- -------------------
- Preheat oven to 420 degrees F.
- Turn off the phone, so no one can distract you for 1 hour.
- a. Get 1 piece of dough from the fridge, roll it into a very thin crust on well floured surface - as thin as you can, forming a round or a square crust.
- b. Roll the crust onto rolling pin, and unroll it onto UNGREASED baking sheet.
- c .Pierce crust with the fork all over.
- d. Bake in the oven for 2 minutes or until lightly golden. Don't over bake. It is better when it is not dark.
- e. Remove the crust from the oven and put aside.
- Repeat steps a-e for all the rest of the dough.
- Never leave the kitchen while the crust is in the oven - check it all the time - it bakes very quickly.
- Bake the last crust a little longer than others, letting it turn brown.
- Put one crust on the cake dish.
- Pour a ladle full of cream onto it.
- Use skimmer to spread the cream evenly on the crust. Repeat for all crusts, except for the brown one.
- Crush the brown crust on the board, using the rolling pin - just roll it over the crust several times - it will make great fine crumbs.
- Pour the crumbs over the top layer of the cake.
- Let the cake soak for 2-3 hours. Cut out the uneven edges, forming your favorite cake shape - square or round, or oval. You get to eat all of the cut-offs... mmmm...
- *Hint: making round-shaped cake produces more cut-offs, which means, more for you!
鈺児
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