Pie and Pastry Bible (127 page)

BITE-SIZE PEANUT BUTTER NAPOLEONS

These whimsical two-bite-size Napoleons are modeled after the bicorne hat the general wore. They are composed of triangles of puff pastry topped with a thin layer of royal icing. When baked, the royal icing becomes crisp on top, though its middle remains pleasantly sticky. Before serving, the pastries are filled with smooth peanut butter pastry cream.

These Napoleons were created by Patrick Lemblé, pastry chef of the Four Seasons Restaurant in New York City, for a peanut promotion party. Chef Lemblé may come from Alsace, but he sure has a feel for American peanuts.

OVEN TEMPERATURE: 425°F. ·BAKING TIME: 12 MINUTES MAKES: ABOUT 30 NAPOLEONS
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
puff pastry (page 417 or 420)		10 ounces	283 grams
Royal Icing 1 large egg white 2 tablespoons	(6 ounces) 1 ounce	(172 grams) 30 grams
powdered sugar	1 cups (lightly spooned)	5.3 ounces	150 grams
blanched and unsalted peanuts, separated into halves	approx. cup	1.6 ounces	45 grams
Pastry Cream (page 560)	½ cup	4.5 ounces	130 grams
smooth peanut butter, preferably Jif, at room temperature	2 tablespoons	approx. 1 ounce	33 grams

EQUIPMENT

Two large cookie sheets or half-size sheet pans, lined with parchment

Make the dough (page 417 or 420).

Roll the dough about Vs inch thick and a little over 10 inches by about 10 inches. Transfer it to a piece of parchment. As it shrinks slightly when moved, reroll it to the correct size. Slip the parchment with the puff pastry onto a cookie sheet or an inverted half-size sheet pan. Cover it with plastic wrap and freeze it for at least 30 minutes or until very firm.

MAKE THE ROYAL ICING

In a large mixer bowl, beat the egg white and powdered sugar, preferably with the whisk beater, at low speed until the sugar is moistened. Beat at high speed until the icing is very glossy and stiff peaks form when the beater is lifted, 5 to 7 minutes. The tips of the peaks should curve slightly; if the mixture is too soft, a bit more powdered sugar can be added. If it is too stiff, add water by the ¼ teaspoon. If not using the icing immediately, keep the bowl covered with a damp cloth and plastic wrap. (Or transfer it to a tightly covered container and store at room temperature for up to 3 days. Rebeat lightly before using it.)

ICE AND CUT THE PUFF PASTRY

Slip the puff pastry, still on the parchment, onto a counter. Return the baking sheet to the freezer, along with the second baking sheet. With a sharp knife, trim the edges so that the pastry is 10 inches wide. Work quickly so that the pastry stays firm. With a long metal spatula, coat it with a thin, even layer (about
inch thick) of the royal icing. With a wet sharp knife, cut the puff pastry, the long way, into five 2-inch-wide strips. Cut each strip into 6 triangles with 3-inch bases (Figure 1); each strip will yield 6 triangles and 2 small scraps that can be baked or discarded. Imbed 3 peanut halves in the center of each iced triangle, radiating them out from the center to resemble a flower. Remove the baking sheets from the freezer, line them with the parchment, and place the triangles about 1 inch apart on the baking sheets. Set the sheets in the freezer for 10 minutes or in the refrigerator for 30 minutes to chill.

Whisk the peanut butter into the ½ cup hot pastry cream. Let cool at room temperature, then refrigerate for 1 hour.

Preheat the oven to 425°F. at least 20 minutes before baking. Set an oven rack at the middle level before preheating.

Bake the triangles, 1 sheet at a time, keeping the remaining sheet chilled, for about 12 minutes or until the pastry has puffed and turned golden and the royal icing has turned a pale brown. (Do not cover the triangles with parchment during baking, as this would cause the royal icing to steam and crack.) The pastry will rise to between 1 and 1½ inches. If the pastry rises unevenly and the royal icing slides to the side, you can simply reposition it after baking, because the bottom will still be sticky. (A trick for keeping them perfectly even as they bake is to suspend a lightly greased rack about 1 inch above each baking sheet; two inverted tartlet tins work well to suspend the rack.) Remove the pans to racks to cool completely.

With a serrated knife, cut each pastry triangle horizontally in half. Fill each one with about 1 teaspoon of peanut pastry cream. (Figure 2)

STORE

Cool room temperature, 4 to 6 hours.

POINTERS FOR SUCCESS

Work quickly when icing and cutting the pastry. If it stays cold, it cuts cleanly, enabling it to rise more evenly. If it softens after you apply the royal icing, return it to the freezer for 10 to 15 minutes before cutting it.

CHEESE STRAWS

T
his is a perfect appetizer to serve with champagne or before-dinner drinks. It can be made with puff pastry scraps or quick puff pastry. The deep rust color of the paprika makes a lovely contrast to the gold of the pastry.

OVEN TEMPERATURE: 425°F., THEN 400°F. • BAKING TIME: 10 TO 12 MINUTES MAKES: ABOUT 12 DOZEN 4-INCH CHEESE STRAWS
INGREDIENTS	MEASURE	WEIGHT
VOLUME	OUNCES	GRAMS
Quick Puff Pastry (page 420), made with 1 teaspoon of salt and only 4 turns		1¼ pounds	567 grams
grated Parmesan or Asiago cheese	cup	0.5 ounces	14 grams
paprika	2 tablespoons	0.5 ounces	14 grams
1 large egg, lightly beaten	approx. 3 tablespoons	1.75 ounce 50 grams (weight without the shell)

EQUIPMENT

A cookie sheet, lined with parchment or sprayed with water

Make the dough (page 420).

In a small bowl, mix together the grated cheese and paprika.

On a floured counter, roll the dough into a large rectangle 14 inches by 20 inches and about Vs inch thick. Brush the pastry well with the beaten egg and dust it evenly with half the cheese mixture, rubbing it into the surface. Turn the dough over and brush off any flour. Brush it well with the beaten egg and dust it evenly
with the remaining cheese mixture. Fold the dough crosswise in half and slip it onto a cookie sheet. (Figure 1) Cover it with plastic wrap and freeze for 20 minutes or refrigerate it for a minimum of 1 hour and a maximum of 8 hours.

Cut the dough crosswise into
-inch strips. (Figure 2) Unfold each piece and, holding it by the ends, give it three and a half twists. (Figure 3) Place it on the prepared cookie sheet, pressing the ends down firmly to hold the twist. (Figure 4) Cover the twists with plastic wrap and refrigerate for at least 30 minutes.