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Macerate the strawberries with the sugar and the kirsch
in a bowl for 2 hours.
Preheat the oven to 220 c Lightly grease a large baking
sheet and sprinkle with water. Roll out the puff pastry
to a rectangle about 1/8 - inch thick and just slightly
larger than the baking sheet.
Loosely roll up the puff pastry on the rolling pin
and then unroll it over the baking sheet. Trim the edges
with a sharp knife and prick the surface of the dough
all over with a fork to prevent it from rising. Bake
for 15 minutes then lower the temperature to 180 c and
bake until golden brown. Cut the pastry lengthwise into
3 equal strips.
Whip the cream with 60 gr of icing sugar and the vanilla
extract until firm and stiff. Drain the strawberries,
reserving the liquid.
To assemble the Napoleon, speed half the strawberry
jam on one of the pieces of puff pastry.
Spread a layer of whipped cream over the jam. Sprinkle
half the strawberries over the whipped cream and spread
with another layer of whipped cream. Top with a piece
of puff pastry. Repeat layers; finish with a piece of
puff pastry. To make the icing, put the reserved strawberry
liquid in a small pan with the remaining icing sugar
and stir over low heat until the sugar melts.
Pour this mixture over the Napoleon, spreading it evenly
with a palette knife.
Refrigerate for a few hours and served cold with a nice
(wine)
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