Formulas
Lovebirds Napolean
Process
For dough, mix flour, salt, water and 250 g butter for Detrempe. Use remaining 500 g butter for folding. Bake dough at 350°F in 3 standard sheet pans until brown. Prepare custard. Fold equal volume of whipped cream into custard. Place 2 layers of filling between 3 layers of cooled dough. Place in freezer. Cut edges and crumble over top for garnish. Cut to size..
Total Formula
Custard
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Water | 250 g |
8.33 oz |
67% |
| Milk | 250 g |
8.33 oz |
67% |
| Butter | 250 g |
8.33 oz |
67% |
| Progressive Baker® Premium Baker's Salt | 5 g |
.17 oz |
1.3% |
| Progressive Baker® Bread Flour | 375 g |
12.5 oz |
100% |
| Eggs | 625 g |
20.83 oz |
167% |
| Total | 1755 g |
58.49 oz |
469.3 % |
Whipped Cream, equal to volume of custard
Dough
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Progressive Baker® H&R All Purpose Flour | 1 kg |
35.2 oz |
100% |
| Progressive Baker® Premium Baker's Salt | 25 g |
.83 oz |
2% |
| Water | 500-600 ml |
16.7-20 oz |
47-57% |
| Butter | 750 g |
25 oz |
71% |
| Total | 2181-2340 g |
72.7-81.03 oz |
220-230 % |