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Home Dish California Farm Napoleon Tompouce Dessert

California Farm Napoleon Tompouce Dessert

Name: How to cook California Farm Napoleon Tompouce Dessert - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 desserts
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Napoleon Tompouce Dessert

Family recipe. I looked it up on the internet, invented in 1889. A rectangular dessert with 2 philo dough layers: on top and on the bottom, glaze on top, with fluffy filling with cream with rosewater on a blueberry bottom. The rose water is easily made at home, see my recipe in here under rose water icecream. I make the filling in a one quart breadform, cut in four slices, half pound each. A special treat!

Ingredient

Food ration :

4 desserts

Cooking time :

1 hour, overnight fridge, next day dessert

300 grams

all-purpose flour

Stick

molten butter with Tbs honey

5 Tbs

olive oil

1 Tbs

red vinegar

Tsp

salt

130 ml

water, + extra Tbs water if needed

4 Tbs

powdered sugar

Tbs

Zest of 1 orange or lemon or pink icing

4 Tbs

Maple syrup

2 Tbs

corn starch dissolved in 2 Tbs cold water

4 Tsp

blueberry, orange or lemon butter marmelade on bottom crust

2 Tbs

orange marmelade dissolved in warm milk

fresh farm egg yokes

3 cups

milk

Stick

butter

2 Tbs

rose water, orange liqueur, or orange blossom water, or tsp vanilla extract

Cooking instructions

* Step 1

Make the crust. Put salt and flour in bread mixer, indent in center, add olive oil, mix till sticky. drizzle 130 ml of warm water into dough with beater running, till elastic. Cut in eight pieces, make round balls. Wrap in shrinkwrap, let rest one hour.

* Step 2

Bake the crust. Preheat oven to 400F degrees. In baking pan, lay eight layers of paperthin dough on top of each other, brush with molten honey butter as you lay them down. Bake till golden, about 30 minutes. Cool, cut in eight squares with pizza cutter. Spread blueberry marmelade on 4 bottom crusts.

* Step 3

Melt 4 Tbs powder sugar, maple syrup, and Tbs pink icing in sauce pan, simmer till thick, pour over marble tile, cool, scrape, remelt when thick and brush 4 layers of glaze on top of cakes.

* Step 4

Make the filling. Whip egg yokes. Brown flour in butter. Bring milk to slow boil, stirring while adding to the butter, flour, sugar, rose water, 2 Tbs orange marmelade, beaten eggs yolks, 1 Tbs cornstarch in 2 Tbs coldwater, stir, stir, stir till thick. Ladle in breadpan, let cool till stiff in fridge.

* Step 5

Make Tompouce. Cut filling in four thick slices, lay slice on bottom crust with blueberry marmelade, top with other crust, glazed side up. Serve cold with whipped cream on the side. Enjoy.