Hazelnut Napoleon

Name: Hazelnut Napoleon
Cuisine: French
Ingredients: 280 g (1¼ cups) ice-cold water; 6 g (1 tsp) salt; 600 g (5 cups) all-purpose flour; 196 g (1 cup and 1½ Tbsp) diced mango; 14 g (1 Tbsp) cider vinegar; 896 g (3⅔ cups) whole milk; 200 g (¾ cup and 1½ Tbsp) egg yolks; 112 g (¾ cup and 2½ Tbsp) cornstarch; 168 g (¾ cup) hazelnut paste; 112 g (½ cup) unsalted butter; 2 silver gelatin sheets (or 4 g powdered); 224 g (1 cup) heavy cream, whipped to medium peaks; 500 g (2 cups) mango puree; 5 g (1 Tbsp) agar agar; 112 g (½ cup) granulated sugar

Preparation info

Yields
12-15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Quick Puff Pastry

280 g (1¼ cups) ice-cold water
6 g (1

Europe
France
Pie

Method

Quick Puff Pastry

Combine water and salt in a small bowl, stirring well to dissolve the salt. Place flour in the bowl of a food processor fitted with the metal blade. Add 140 g (⅔ cup) of the butter and pulse repeatedly to mix well. Add remaining butter and pulse 2 or 3 times to incorporate. Add salted water and pulse another 2-3 times. The dough will not f