Quote:
Originally Posted by kazbates
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.  |
Perhaps I should try that
I've never made cream cakes - that's something you buy at the baker's
