Наполеони на пралините с пълнеж от бадемов крем
Тези многослойни сладкиши отговарят на няколко нива. Подобрихме се в класическия сладкарница, като напълнихме гъстите му маслени слоеве със сладкиши с надуваеми бадеми и поръсени със смачкани пралини. Свежата разфасовка от бонбоните, покрити с бонбони, покрива всяка сервиса.
Източник: Марта Стюарт Ливинг, януари 2006 г.
добив
Съставки
инструкции
Бележките на готвача
Пралините могат да се готвят, охлаждат и натрошават на парчета до една седмица предварително и се съхраняват в херметически затворен контейнер. За пълнежа може да се направи бадемов крем един ден напред; натискайте пластмасовата обвивка директно върху повърхността и я охлаждайте, докато стане готов за употреба. Направи сметаната и я сгънете в крема, преди да съберете наполеоните.
27.04.2023 @ 17:11
These multi-layered desserts have several levels of flavor. We improved the classic pastry by filling its dense buttery layers with sweets made of puffed almonds and sprinkled with crushed pralines. The fresh packaging of the candies, covered with bonbons, covers every serving. Source: Martha Stewart Living, January 2006. Makes 6 servings. Ingredients: All-purpose flour, for work surface 1 sheet (from a 17 1/4-ounce box) frozen puff pastry, thawed 1 large egg, lightly beaten 2 cups sugar Pinch of salt 1 1/2 cups chopped almonds, toasted and finely chopped (about 7 ounces) Vegetable oil, for offset spatula Almond cream filling Instructions: 1. Preheat oven to 375 degrees. Place pastry on lightly floured work surface. Roll out to 1/8-inch thickness. Cut out twelve 4 1/2-by-2 3/4-inch rectangles; transfer to parchment-lined baking sheet, and prick with fork. Brush with egg, and cover with parchment. Top with baking sheet. Freeze until firm, about 15 minutes. 2. With top sheet still in place, bake until pastry is crisp and golden, 30 to 32 minutes. Remove top sheet and parchment. Let pastry cool completely on bottom parchment on wire rack. 3. Meanwhile, line a baking sheet with parchment. Stir together sugar, salt, and 1/2 cup water in a medium saucepan over medium-high heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 3 minutes. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, stirring occasionally, until mixture turns dark amber, about 8 minutes. 4. Remove from heat; stir in almonds. Pour mixture onto prepared sheet. Using an offset spatula, spread to 1/8-inch thickness. Let cool completely. Transfer half of praline to a plastic bag; crush into very small pieces using a rolling pin; set aside. Beat remaining praline into large pieces using your hands. 5. Transfer almond cream filling to a pastry bag fitted with a plain tip (such as Wilton #127). Pipe filling onto 6 pastry rectangles; sprinkle each with crushed praline. Top with another pastry rectangle and filling. Top each with a piece of praline. Cooks Notes: Pr