Quote:
Originally Posted by Ea
I knew you were a teacher, that's why I wondered 
I can get baked and ready-to-fill tartlet pastrys of the puff pastry type - thought the home-baked ones you link to are quite cute. That's sounds easy then, thank you!
I asked about the cheese because in the photos I looked up, it looked whiter and fresher than parmegiano and reggiano.
We have napoleon cake here, too. I just looked it up, it seems very international  But I don't think you have Napoleonhats? |
This link is to a
Napoleon recipe very similar to the one I have made in the past. The only difference is the filling. With mine, I use the following filling (no fruit) in the two middle cream layers:
1 ~ (8 oz) package cream cheese
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
1 cup whipping cream, whipped
Blend well the first 3 ingredients and fold in the whipped cream.
Spread two of the pastry strips with the mixture and stack.
Glaze with a confectioners' sugar and milk glaze and drizzle with melted semi-sweet chocolate.
The link also show many great recipes for the frozen puff pastry sheets they sell. A weird connection, I worked in a Pepperidge Farm factory one summer during my college years.