easy desserts & recipes: napoleon (meet camille)
The two creators of myFudo, one of the most fun and informative food community sites in the Internet, are great friends who have not yet seen each other in “real” life. If asked what they would do if they did get to meet, these would be their answers: My dear friend Marie and also my partner in MyFudo™ is faced with a dilemma far from anything I’ve ever experienced. She resides a world away from her childhood home. I admire her strength for as I found myself whining about the lack of diverse foods she had to learn a foreign language and adjust to a culture completely outside of anything she had known. It was through sheer luck that Marie and I stumbled upon each other’s individual blogs. We became friends, launched a blog together and still have never met in person. The power of the World Wide Web astounds me for it has shrunk my world and given me a dear friend. If I was able to sit down to coffee with Marie I’d serve her one of my favorite pastries of all time; the napoleon. When I first made a napoleon I bought the puff pastry dough. Eventually, I learned how to make my own puff pastry dough and I loved it better than any store-bought dough I’d ever used. This is the hardest part of making a napoleon. The dough is time consuming work, but well worth it. The pastry cream, I learned, could be flavored in any way you desired. I will always love the traditional vanilla, but I prefer to add a hint of orange to my vanilla pastry cream. And, while chocolate is delicious, I find mocha to be a delightful filling, perfect with an espresso. As with anything worthwhile, time, patience and hard work are involved. This is true when making napoleons. I hope that through time and with patience the day will come that Marie and I will sit down to talk over coffee and napoleons. I am sure that making the puff pastry for those napoleons will be anything but hard work. This post will be a guest post on December 27th 2011 on "Life Tastes Like Food".