Swedish Napoleon from Pastry Love: A Baker's Journal of Favorite Recipes (page 389) by Joanne Chang

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Notes about this recipe

  • anya_sf on January 02, 2020

    I attempted to make half the recipe and it was a disaster, but much of that was due to miscalculating the size of the puff pastry and also oven failure while baking the puff pastry. For half a recipe, I used 1 sheet TJ's puff pastry, rolled out to 15" x 8", then cut in thirds, but those pieces were too small for the volume of fillings. Due to my temperamental oven, the pastry ended up puffing too much, making layering virtually impossible. Extrapolating to the correct size, I still think the pastry may not be able to easily accommodate all the filling - definitely roll it out as large and thin as possible. The whipped cream also wasn't stiff enough to easily layer; the weight of the top pastries and pastry cream caused it to squeeze out immediately. Some gelatin might help. At any rate, we ended up eating everything "trifle style" and the various components were delicious together. The topping is quite sweet, so only use as much as needed to make it pretty.

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