National Napoleon Food Day is September 7th

A classic napoleon served with caramel sauce

Napoleons are one of those desserts few at home would make since it seems to be a lot of work. But those layers of flaky crust with rich buttery whipped cream which assault your taste buds can get anyone interested in learning how to make these incredible desserts.

But before we get there, here is an excerpt from wikipedia.com on the incredible napoleon dessert in case you were wondering:

The Mille-feuille (French ‘thousand sheets’), Napoleon (U.S.), vanilla slice, cream slice or custard slice (Commonwealth countries) is a pastry made of several layers of puff pastry alternating with a sweet filling, typically pastry cream, but sometimes whipped cream, or jam. It is usually glazed with icing or fondant in alternating white and brown (chocolate) strips, and combed. The name is also written as “millefeuille” and “mille feuille”.

There are also savory mille-feuilles with cheese and spinach or other fillings.

Variant names and forms

In Italy, where the pastry is thought to have originated in Naples, it is called mille foglie and contains similar fillings. A savory Italian version consists of puff pastry filled with spinach, cheese or pesto, among other things.

In the Commonwealth (Quebec excepted), mille-feuille is known as ‘vanilla slice’ or ‘cream slice’, and usually has only a top and bottom pastry layer. The filling is often flavored with chocolate. In Australia, popular icings include vanilla, chocolate, strawberry, raspberry, and passion fruit. In New Zealand, it is usually called a ‘custard square.’

A variation popular in England is the Bavarian Slice which has a layer of raspberry or strawberry jam and rippled icing, although there is no evidence that this is a traditional Bavarian dish.

In Australia, there are varying forms of this pastry. Balfours, claiming to be Australia’s largest bakery^[1], produce their own form of Napoleon Cake which is multi layered and contains icing, pastry, cream, jam and sponge cake. This differs from the more widely known vanilla slice which is composed of icing, pastry and custard.

In Sweden as well as in Finland the Napoleonbakelse (Napoleon pastry) is a mille-feuille filled with whipped cream, custard, and jam. The top of the pastry is glazed with icing and currant jelly.

The Netherlands and Belgium eat the tompoes or tompouce. Several variations exist in Belgium, but in the Netherlands, it is iconic and the market allows preciously little variation in form, size, ingredients and colour. See tompouce.

History

The origin of the mille-feuille is unknown. The Hungarian city of Szeged may have something to do with its origins. Carême (writing at the end of the 18th century) considered it of ‘ancient origin’. It was earlier called “gâteau de mille-feuilles” ‘cake of a thousand leaves’.

Origin of the name ‘Napoleon’

The name appears to come from napolitain, the French adjective for the Italian city of Naples, but altered by association with the name of Emperor Napoleon I of France. There is no evidence to connect the pastry to the emperor himself.

In France, a Napoléon is a kind of mille-feuille filled with almond paste.

Competitions

An annual competition for the best vanilla slice baker is the Great Australian Vanilla Slice Triumph held in Ouyen in western Victoria (Australia). Judging criteria include “when tasted, should reveal a custard with a creamy smooth texture and a balance of vanilla taste with a crisp, crunchy pastry topped with a smooth and shiny glaze/fondant”. ^[2]

Popular culture

• The time-travel card game Early American Chrononauts includes a tongue-in-cheek card called Napoleon’s Napoleon which players can symbolically acquire from the year 1815.

• On the cd label for the 1998 Sonic Youth album A Thousand Leaves the phrase “mille feuille” is crossed out and “a thousand leaves” is written under it.

• Milfeulle Sakuraba is a character in the anime Galaxy Angel. She is highly skilled in cooking, but especially enjoys making pastries and other desserts.

• In the Woody Allen film Love and Death, Napoleon berated his chefs for a pastry attempt at a Napoleon (they’d included raisins, among other things). Napoleon declared himself in competition with Wellington, who was “inventing” Beef Wellington.

• In the video game Castlevania: Portrait of Ruin, the cake is the most expensive one when found in the hidden bakery of the City of Haze, at $1000 per single payment. It will reappear on sale once the player consumes it, but is also found again in another hidden bakery later on in 13th Street.

• In the video game For the Frog the Bell Tolls, The Princess Tiramisu lives in the Mille-Feuille kingdom.

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As I searched for appropriate photos (the one above came from bonappettite.com) I was shocked by the photos that did come up as samples of the real thing – I kid you not, most of these photos of desserts were not very appealing…but I assure you there are a variety of ways to make napoleon’s but I found a good recipe to create the perfect dessert for your next shingdig.

Now that you have learned a thing or two about Napoleon Pastries here’s your most basic recipe for making your very own flaky pasties for your eating pleasures…

Napoleon Dessert Recipe:
Courtesy of Baking.About.com

Prep Time: 1 hours, 00 minutes

Ingredients:

• 17-ounce package frozen pastry
• chocolate or vanilla pastry cream*
• 1 cup powdered sugar
• 2 tablespoons water
• 1 ounce semisweet chocolate, melted

Preparation:

Preheat oven to 400 degrees F. Lighly flour bread board and rolling pin. Roll dough to 13 x 17 inch triangle, 1/8 inch thick. Transfer to cookie sheet. Prick dough with fork. Cover with another cookie sheet. Bake for 5 minutes. Remove top sheet and continue to bake for 5 more minutes or until lightly browned. Cool on wire rack.

Cut pastry into thirds, lengthwise. Mix powdered sugar and water. Stir until smooth. Turn over 1 pastry strip on rack. Pour sugar glaze over strip. Smooth with spatula. Quickly pour stripes of chocolate over glaze. Drag knife over top to make decorative design. Let stand until dry, about 30 minutes.

To assemble: Place one unglazed strip on serving platter. Spread half of pastry cream on top. Top with the other unglazed strip. Top with rest of pastry cream. Top that with glazed strip. Chill until firm, about and hour. (Don’t chill longer than 3 hours. It may get soggy.) For serving, cut with serrated knife.

Vanilla Pastry Cream Filling Recipe:

Prep Time: 25 minutes

Cook Time: 02 minutes

Ingredients:

• 2-1/4 cups milk
• 4 egg yolks
• 2/3 cups sugar
• 1/4 cup cornstarch
• 1/4 cup flour
• 2 tablespoons vanilla extract

Preparation:

Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until smooth. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over medium heat, stirring constantly until mixture boils and thickens. Reduce to low and stir for 2 minutes longer. Remove from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Make sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Refrigerate for 2 hours or overnight. Makes approximately 2-3/4 cups.

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Also interesting on this September 7th – Some historical facts:

St. Gratus of Aosta, protector of vineyards
St. Regina, patron of shepherdesses

1840 Luther Crowell was born. He invented a machine to make square bottomed grocery bags.

1847 Henry David Thoreau left Walden Pond.

1912 David Packard was born. Founder with William Hewlett of the Hewlett Packard Company. Before they became famous for computers and printers etc., some of their early inventions were an automatic urinal flusher and a weight loss shock machine!

1971 The final episode of ‘The Beverly Hillbillies’ TV show is aired.

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I won’t be making napoleons for today, but will be making my coconut oatmeal cookies for a church community function that is happening tomorrow, weather permitting.

Have a great September 7th. ~Chef Maven

White Pizza With Fennel Goat Cheese Rosemary And More Recipe

Homemade pizza dough is so easy, its not funny – so I share that here, then I share with you my latest pizza concoction that included fresh ingredients such as rosemary, garlic, goat cheese, parmesan and even sliced thin fennel creating a wonderful bright tasting pizza. It is also a nice flat bread you can use to supplement dinner with. As I type this recipe out, I think I might make more of this for tonight.

Ingredients:

The prep time could be less, depending upon how long it takes your dough to double in size. The first list is for your basic pizza dough, which you can then use to make your own pizza with your favorite toppings….I then list what I used for my fennel inspired white pizza.

Pizza Dough:

1 entire package of yeast
1 cup hot water 110 degrees
1 teaspoon salt
2 tablespoons olive oil
2-1/2 – 3 cups flour
1/8 cup of corn meal
cookie sheet
bowl
olive oil

Leah’s White Pizza with Fennel:

1 fennel bulb, sliced thin with reserved frawns set aside
2 tablespoons or less fresh chopped fine rosemary (I love rosemary, can never get enough, so I use about 3 tablespoons)
1 small onion
2-3 garlic cloves minced
kosher salt, fresh cracked pepper
red chili flakes (totally optional)
1/4 cup or more of parmesan cheese freshly grated
1/2 cup of shredded fresh mozzarella cheese
1/4 cup olive oil or less

Directions:

To make pizza dough, by hand or with mixer with dough hook, add yeast to bottom and add hot water to yeast, let yeast ‘bloom’ for five minutes.
Add olive oil, then flour.
Add flour and mix by hand or with electric mixer and start slowly at first. Add salt and mix again.
Line bowl and gently drizzle a little olive oil into bowl.
Turn out dough onto working surface and knead for four minutes.
Create ball and put into bowl, greasing the top of the ball dough with the olive oil.
Cover with clean dish towel and set in a warm spot in your kitchen to allow dough to double in size – anywhere from 30 to 80 minutes…
I usually place my dough in the oven with it turned off, it doubles very quickly this way.
Once doubled, turn out onto floured working surface, work with fingers or rolling pin, and roll out into a pie or rectangular shape.
Sprinkler corn meal onto cookie sheet and place pie dough onto cookie sheet. Top with your favorite toppings and cook in 450 degree preheated hot oven for 15-20 minutes.

To Make Leah’s White Pizza with Fennel:

After you have made the pizza dough, add crumbled goat cheese, shredded mozzarella cheese on top of dough.
Add thinly slice up onions and sprinkle over the pizza dough.
Add garlic, sliced fennel, salt, pepper, rosemary.
Drizzle with olive oil, then add parmesan cheese.
Bake in oven for 15-20 minutes or until pie dough is ready.
Cut into strips to serve as a side, or slices to serve up as a meal.

OK, Off I go to make more of this wonderful side dish…. so crispy and light.

Fresh Beet Salad With Cilantro And Scallions A La Leah Recipe

My guy adores beets, and I encourage him to eat as many beets as he ever wants due to the beets’ abilities to lower cholesterol quickly. This is a fun dish, easy to make, sweet and bright and super colorful.

Ingredients:

5-8 raw beets medium sized to be peeled and sliced.
Large pot of water
1 teaspoon salt
2 teaspoon sugar
juice of one lemon
2 garlic cloves
3 scallions
1/4 cup chopped fresh cilantro (preferred) or parsley
1/4 cup apple cider vinegar

Directions:

This recipe yields about 5 cups of cooked and chilled beets
There are two streams of thought in cooking beets, cooking them whole, then peeling which brings more vitamits to its water which is great to use in smoothies or peel first, then slice and cook which is what I do.
I still reserve the beet water – which as mentioned can be used to add to fruit smoothies, as a cleansing tonic for doing cleansing diets or quite frankly to use as a dye when crafting….
I used my cuisine art to slice up beets quickly after I peeled them.
Place sliced beets in pot, add enough water to cover.
Add sugar and salt and allow to come to a boil.
Reduce heat and allow to cook on a medium simmer until they are just fork tender – maybe 10 minutes depending upon how much you are cooking at once.
Strain reserving juice.
Place now cooked beets into bowl and allow to cool completely in the refrigerator.
Once chilled,take out and add vinegar, chopped garlic, chopped scallions and chopped parsley, stir till combined.
Add additional salt if necessary and serve.

Side Notes:

Keeps quite well in the fridge for up to one week in a sealed container.
I served this up last Saturday as a side dish at my guy’s b-day party – I was shocked at how well it went over….
Super healthy beets are great for you, filled with vitamins and the ability to lower bad cholesterol.

Creme Puffs and Vanilla Creme Filling a la Leah – Homemade from Scratch

These extra big and fluffy creme puffs have been made by my mother and I for years, the homemade vanilla filling t’aint bad either! I make them extra big 4 x 5 inches and are usually 3-4 inches tall when completed. As a funny true story, these usually were pre-bought at the yearly church festival when the people knew we were bringing them down…we would usually have to make at least 4 batches….and we would sell them for $5 a piece easily!

Who knew making ’slow food’ could be so good!

Ingredients

I will list for both the creme puffs and the vanilla filling, though you can easily make these creme puffs half their size and fill with savory foods as well.
I include variations on the fillings as well as tips and tricks here for having great fluffy creme puff results.
This creme filling can be used as pie filling as well….
****Creme Puffs Ingredients:
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) butter unsalted preferred – can use 50/50 ratio of shortening and butter mix as long as butter is at least 1/2 of the ratio.
1 cup boiling hot water
4 eggs at room temperature
2 quart pot with lid
wood spoon
whisk
timer
parchment paper OR clean brown paper bags
large cookie sheet
****Vanilla Filling Ingredients:
double boiler – or bowl over simmering water in pot
2/3 cup white sugar
5 tablespoons all purpose flour
1/2 teaspoon salt
2 cups whole milk
2 eggs or 4 egg yolks
1-1/2 teaspoon pure vanilla extract
2 tablespoons butter
1/2 cup heavy whipping cream
+ 2 Tablespoons sugar if not using optional additional flavorings
2-3 tablespoons optional flavorings: godiva chocolate liqueur, etc.

Directions

Oven needs rack on middle shelf and should be very well preheated to 425 degrees before you start to make your pastry dough.
This will ensure your creme puffs bake as high as possible.
Once in, do not open oven door for any reason until at least 30 minutes have past…. seriously =-0 – or your creme puffs might deflate
Crack eggs into small bowl so they are ready to be added once at a time without having to stop while stirring them in when you are ready.
With pot on stove over medium heat, add all your dry ingredients and whisk till combined: flour, sugar, salt.
Add 1 cup of boiling water to dry ingredients all at once.
Stir with wooden spoon over medium heat till dough is formed and started to come away from walls of pot/pan.
Let dough (while stirring) cook over heat for at least 3-4 minutes then remove from heat.
I usually place pot onto trivet on counter while adding eggs.
Add eggs, one at a time, stirring after each addition until eggs has been completely incorporated into dough. The color of the dough will change from light creme to a nice light yellow yellow.
Once done, take parchment paper or cut up brown paper bags which is what my mom used to do all the time instead of using parchment paper, and line cookie sheet.
Lightly grease parchment paper before adding pastry dough onto cookie sheet and parchment paper.
With large spoon create and divide from bowl: six dollops of pastry dough onto cookie sheet leaving at least 2 inches in between globs of pastry dough.
They will double in size easily once they start baking.
Taking a fork, create small peaks in the pastry dough by pulling up dough slightly with fork….like you might do with the top of a cake when frosting or with meringue to make it look pretty.
Once ready, with oven mitt handy, place cookie sheet onto middle rack of oven and close door gently and immediately.
Bake for 30 minutes – DO NOT PEEK or OPEN DOOR for first two thirds of baking time. After 25 or 30 minutes, your creme puffs are done.
You should though allow them to stay in oven, with oven turned off and oven door ajar (left open slightly) to ensure any beads of moisture no longer is seen on the tops of your creme puffs have dried away – maybe ten minutes.
Keep in a dry and warm place until ready to fill and serve.
This will ensure a dry and crispy creme puff that has more staying power then one which is soggy and flat, think not pretty.
Once cooled, fill with creme filling noted below, or with a filling of your choice including savory fillings such as lumped crab mix salad, mushroom mousse, etc.
***Creme Filling directions:
In double boiler, add the following ingredients: all dry ingredients, sugar, flour, salt over medium heat.
Add 2 cups of milk slowly and whisk in milk.
Stirring constantly, cook over heat until mixture starts to thicken – 5 minutes.
Cover with lid, and let cook for 10 minutes, stirring occasionally.
While that cooks, crack eggs into bowl and stir to mix eggs.
Remove from heat (take out that trivet again) add a little bit of the hot mixture to the eggs to temper them, then add beaten eggs back into the hot mixture and stir to quickly combine eggs with hot mixture.
Put back onto stove over heat and allow to cook for 2 full minutes. Remove from heat.
Add butter and vanilla extract and allow to cool.
Once slightly cooled, add to fridge with lid to completely chill.
Once chilled, whip up heavy cream, adding the additional sugar and any extra flavorings you might like, then add whipped cream to creme filling which will be rather stiff now.
The whipped cream will ‘lighten’ the creme filling which you can now use to fill your creme puffs.
You can slice them in half, or cut slits in them and fill with spoon or pastry bag if you are so inclined to use your kitchen gadgets.
Serve creme puffs on pretty plates, serve up plain or the preferred way: sprinkle with confectioner’s sugar plain or with a bit of cocoa in it for extra flair…..
Enjoy these crowd-pleasing favorites which are not too sweet, but instead something really fancy that people will think you labored more than you actually did!
Make ‘em drool with jealousy!!!!
Should there be leftovers – they can stay in the fridge over night, but I would suggest eating them up the next day.