METHOD

PUFF PASTRY

1. Cream the yeast with a little warm milk and cover with a warm damp cloth. Put in a warm place for 5 minutes for the yeast to grow.
2. Sieve all the flours and salt into a clean mixing bowl.
3. Put the flour, yeast mixture, 50 g of butter, eggs and the remaining milk into the bowl and mix to a soft but non sticky dough.
4. Cover it with a warm damp cloth and allow to rest for 20 minutes.Rroll-out on a clean work surface and spread the butter with a palate knife.
5. Roll-out the dough to a rectangular shape about 5 mm thick and cut into two halves using a palate knife.
6. Using a palate knife spread butter on one half of the dough and fold the other half of the dough over the butter.
7. Roll the dough using short light strokes and leave to rest for 30 minutes.
8. Roll again 3 times and leave to rest at intervals of at least 5 minutes in between.
9. Roll-out into flat rectangular sheets of 3mm thick and place on lightly greased baking sheets.
10. Bake in hot oven for 20 - 30 minutes.

PASTRY CREAM

1. Add sugar to 350 ml milk and bring to boil.
2. Add the flours to the remaining milk and mix to form a smooth paste.
3. Add the beaten egg to the mixture in step 2.
4. Add the hot milk (step 1) to the above mixture and stir till smooth.
5. Add vanilla essence and whisk till smooth, remove from fire.

GLAZE

1. Mix icing sugar with lemon juice to a semi viscous liquid.

CHOCOLATE SAUCE

1. Grate chocolate into a dry bowl.
2. Put the bowl over another bowl containing hot water and melt the chocolate while stirring and put in a piping bag and put aside.

PASSION SAUCE

1. Scoop the passion fruit into a saucepan, add water and sugar and bring to the boil.
2. Mix the corn flour with a little cold water to form a paste.
3. Sieve passion juice and add to the paste in a pan. Stir till smooth and bring to the boil.

CONSTRUCTING THE NAPOLEON

1. Line up the baked puff pastry sheets (3 or 4 layers)
2. Spread pastry cream on each layer.
3. Glaze the top most layers with glaze icing.
4. Decorate with melted chocolate, plum and apricot jam.
5. Serve chilled with the passion sauce.