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Can anyone tell me where I can buy a Napoleon? If you don't know what
I'm talking about, here's a picture:
http://www.ilgiardinobakery.com/gia...s/napoleaon.JPG

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Sweetish Hill


"fritz"
http://www.londonskaters.com/interview_fritz_blaw.htm
www.motorblade.com
Birdy(Parker), Brazil(Gilliam),and Brewster McCloud(Altman)

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Timur Tabi wrote:
> Can anyone tell me where I can buy a Napoleon? If you don't know what

La Madeleine makes a very decent Napoleon. I've also seen them at Upper
Crust.

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Victor Martinez
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Le Madeleine (sp) will serve. Not great (pastry too tough) but OK.

In article <53bb806a.0405191655.10c515c3@posting.google.com>,
nospam_timur@tabi.org (Timur Tabi) wrote:

> Can anyone tell me where I can buy a Napoleon? If you don't know what
> I'm talking about, here's a picture:
> http://www.ilgiardinobakery.com/gia...s/napoleaon.JPG

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>Le Madeleine (sp) will serve. Not great (pastry too tough) but OK.



Napoleans are really hard to execute...the pastry layer has to be so light that
it doesn't collapse and squeeze the filling when you bite in. The filling is
partly whipped cream and if the puff layer is even slightly tough then the
filling just squirts out. When you make the puff that light then it wants to
fall apart as you place it and build it....you get a bunch of wasted edges as
you trim it and thats the fun tasty part for the baker. The fondant has to be
thin tooo so it doesn't create the squeeze effect on the filling. If done well
its a delight.


"fritz"
http://www.londonskaters.com/interview_fritz_blaw.htm
www.motorblade.com
Birdy(Parker), Brazil(Gilliam),and Brewster McCloud(Altman)

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Motorblade wrote:
> it doesn't collapse and squeeze the filling when you bite in. The filling is
> partly whipped cream and if the puff layer is even slightly tough then the

The filling is *not* whipped cream, but pastry cream. A very different
concept.

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Victor Martinez
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>The filling is *not* whipped cream, but pastry cream. A very different
>concept

I said partly whipped cream, victor, you fold whipped cream together with
pastry cream

Dude...i baked professionally for over 10 years...i know wherof i speak...you,
apparently, have a hole in your knowledge.

I went to a website

http://www.lanierbb.com/recipes/data/ds694.html

just to check

here is a list of ingredients

Mille Feuille aux Framboises/Napolean with Fresh Raspberries

Recipe courtesy of A B&B in Arles, Arles, France

Mille Feuille aux Framboises/Napolean with Fresh Raspberries

Ingredients:
3 sheets of puff pastry dough (you'll need two
boxes of Pepperidge Farm Puff pastry, or need to
cut a single sheet into three equal sections)
1 quart fresh raspberries

For the cream:
4 large egg yolks
4 tablespoons of sugar
2 tablespoons of flour
1 teaspoon of vanilla
2 cups whole milk
1 pint whipping cream to be whipped
separately and folded in to the pastry cream



as it says you fold the whip cream into the pastry cream



"fritz"
http://www.londonskaters.com/interview_fritz_blaw.htm
www.motorblade.com
Birdy(Parker), Brazil(Gilliam),and Brewster McCloud(Altman)

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NOT quoting Fritz *or* Victor


ho-hum.

you provide, I taste-test!


p.s.: I had something similar, Austrian style, with mocca-cream,
at Central Market last week... to die for!

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Motorblade wrote:
> Dude...i baked professionally for over 10 years...i know wherof i speak...you,
> apparently, have a hole in your knowledge.

Not really. I quickly googled and also looked at my recipe books. Google
showed dozens of napoleon variations, ranging from pure whipped cream to
pure pastry cream, going through mousses and other variations. My
cooking books (including Le Cordon Bleu Complete Cook and the Lutece
Cookbook) all indicate no whipping cream adulterating the pasty cream.

--
Victor Martinez
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>Motorblade wrote:
>> Dude...i baked professionally for over 10 years...i know wherof i
>speak...you,
>> apparently, have a hole in your knowledge.
>
>Not really. I quickly googled and also looked at my recipe books. Google
>showed dozens of napoleon variations, ranging from pure whipped cream to
>pure pastry cream, going through mousses and other variations. My
>cooking books (including Le Cordon Bleu Complete Cook and the Lutece
>Cookbook) all indicate no whipping cream adulterating the pasty cream.
>
>--
>Victor Martinez
>Send your spam here: uce@ftc.gov
>Email me here: pistorLITTER@BOXaustin.rr.com
>
>


so don't admit to being wrong or making a mis-statement, because the books you
had at home had no "adulteration" by whipping cream, seems to me you are
showing something less than an objective viewpoint.

Main Entry: [1]adul·ter·ate
Pronunciation: &-'d&l-t&-"rAt
Function: transitive verb
Inflected Form(s): -at·ed; -at·ing
Etymology: Latin adulteratus, past participle of adulterare, from ad- + alter
other —more at ELSE
Date: 1531
: to corrupt, debase, or make impure by the addition of a foreign or inferior
substance or element; especially : to prepare for sale by replacing more
valuable with less valuable or inert ingredients
- adul·ter·a·tor /-"rA-t&r/ noun


"fritz"
http://www.londonskaters.com/interview_fritz_blaw.htm
www.motorblade.com
Birdy(Parker), Brazil(Gilliam),and Brewster McCloud(Altman)

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NOT quoting Fritz or Victor...

NUTS !

...you guys forgot the nuts!


p.s.: that last one outa here cleans up, okey ?!!? :_)

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A little French/Mexican history:

The Pastry War was in 1838 when France invaded Mexico when a
Pastry Chef (Fritzideaux Blau) accused Mexican soldiers (under the
command of General Victor Martinez) of looting his store. France
demanded 6 million pesos in damages and Mexico finally paid up,
but only after several thousand deaths and casualties, one of
which was Colonel Santa Ana, and cost him his leg.

Ironically, this is the unnamed war referenced in a episode of
"King of the Hill".

The Napoleonic wars were a few decades earlier, but didn't involve
any Mexican forces or disputes.

I'm not sure which war really applies here, though. So I hereby
declare this the Napoleonic Pastry War of 2004.

-sw

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Motorblade wrote:
> so don't admit to being wrong or making a mis-statement, because the books you
> had at home had no "adulteration" by whipping cream, seems to me you are
> showing something less than an objective viewpoint.

Well, I must admit I am partial to pastry cream. Did I mention the
napoleons I ate in Paris were all 100% pastry cream?

> Main Entry: [1]adul·ter·ate
> : to corrupt, debase, or make impure by the addition of a foreign or inferior
> substance or element; especially : to prepare for sale by replacing more
> valuable with less valuable or inert ingredients

Thank you for making my point very clear. Whipped cream is most
definitely inferior to pastry cream and it's certainly less valuable as
well.

--
Victor Martinez
Owned and operated by the Fantastic Seven (TM)
Send your spam here: uce@ftc.gov
Email me here: pistorLITTER@BOXaustin.rr.com

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>Thank you for making my point very clear. Whipped cream is most
>definitely inferior to pastry cream and it's certainly less valuable as
>well.

Thank you for making my point perfectly clear by admittting that many of the
napolean recipes you referenced DID have some whipped cream in it.

You nit picked and made an absolute statement about napoleans being made purely
of pastry cream and you were at least in some cases wrong.

I need no admission on your part to realize my statement was still true in
many cases. Your statement that it is purely pastry cream was only true in some
cases.


"fritz"
http://www.londonskaters.com/interview_fritz_blaw.htm
www.motorblade.com
Birdy(Parker), Brazil(Gilliam),and Brewster McCloud(Altman)

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werner@ccwf.cc.utexas.edu () wrote in message news:<c8jars$4dn$2@geraldo.cc.utexas.edu>...

> p.s.: I had something similar, Austrian style, with mocca-cream,
> at Central Market last week... to die for!

I'm half-Austrian, I didn't realize there was an Austrian-style
Napoleon. Is this something that CM offers regularly? Are you
talking about the one off Lamar in central Austin?

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