Monday, April 2, 2012

Napoleones ala Bacolod

Copyright 2012 LtDan'sKitchen blogs
I featured Napoleones in one of my early posts since it is a very popular gift item back home. The town where I grew up was the source of the famous versions of this dessert and is highly sought after. I personally do not really care for them as much as I do cakes but there seems to be a lot of interest for this treat so I'm presenting a simple version which anyone can make in their own kitchen. 

There are only three things needed to make this dessert: baked puff pastry squares, a dollop of pastry cream and thin slices of young coconut meat. The pastry is topped with a sugar glaze and is best served either warm or chilled. Variations of this dessert are also available using mango or kiwi fruit slices instead of coconut. The pastry cream recipe is from a post of Glady from the website. I'm using the frozen puff pastry available on most grocery stores which saves me a lot of time since making your own puff pasty is quite an involved process. Young coconut meat is quite easy to find now so that is my fruit of choice for this pastry. Whatever your preference may be, I hope that you give this simple dessert a try.

Napoleones ala Bacolod

1 package frozen puff pastry
meat from 1 young coconut
1 recipe pastry cream

1. Thaw the puff pastry as per packet instructions. Preheat the oven to 

2. Cut each pastry sheet (there are 2 in a box) into 9 equal squares. Prick 
    with the tines of a fork to prevent it from overpuffing while baking in 
    the oven. 

3. Lay each square on a lined baking sheet and bake for 15 minutes or until
    golden brown. Cool onto cooling racks. 

Pastry cream - Adapted*

3 cup half and half
1/3 cup sugar
4 egg yolks
3 1/2 tbsp corn starch
2 tbsp unsalted butter
1 tsp vanilla extract

1. Heat the half and half and sugar in a deep pot and bring to almost boiling 
    over medium heat. 

2. Take about 1/2 cup of the hot half and half and mix with the corn starch. 
    Return the mixture into the pot. Stir until slightly thickened. 

3. Temper the egg yolks with a few tablespoons of the half and half mixture 
    and add to the pot while stirring vigorously. Keep cooking until thick and 
    the custard coats the back of the spoon. Add the vanilla and butter and 
    mix until fully incorporated.

4. Transfer the pastry cream into a large glass bowl and cover with clingfilm 
    leaving no gap. Let cool to room temperature. Chill in the fridge until 
    ready to use.

Copyright 2012 LtDan'sKitchen blogs
To assemble, take about half of the chilled pastry cream and mix with the fresh coconut meat. Press down half of the baked puff pastry to create pockets. Fill with the pastry cream and coconut mixture. Top with the second batch of the baked puff pastry squares and press down slightly. Spoon a good amount of sugar glaze on top of the napoleon and set aside until ready to serve. You can chill them if you like to serve them cold. The pastry cream recipe gives you double the amount you need to make the napoleon. You can serve the extra pastry cream on the side for those who want an extra creamy sauce to their dessert. Otherwise, they are also great served with fresh berries.

Sugar Glaze:
1 1/2 cup confectioner's sugar
3 tbsp white rum + 2 tbsp cold water (or 5 tbsp milk)

To make the glaze, mix the sugar with the rum and water and stir until it creates a pourable frosting. If a bit thick, add a little bit of water. The rum gives the glaze a mild bitter flavor so if you are worried about this, you can easily use milk.

*Glady from

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