Thousand-layer Pastry or Napoleons

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  1. Make Feuilletée dough. After the second turn, while the dough chills, prepare Crème Pâtissière for the filling. Refrigerate sauce so it will be cold when ready to use.
  2. Give the dough its required six turns. On the sixth and final turn of the dough, roll it into a