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[personal profile] estaratshirai
For yesterday I am grateful for OMG NAPOLEON (the insanely rich dessert, not the Frenchman) and friends making them and lending me stuff and helping and all.

For today I'm grateful for the chance to see friends I hadn't seen in a while in a happy context (bridal shower).

Date: 2010-09-13 05:15 am (UTC)
From: [identity profile]
Wich kind of Napoleon?

Date: 2010-09-13 05:17 am (UTC)
From: [identity profile]
Uh, the only kind I've ever had. XD Nine million layers of alternating thin pastry and cheesy filling. With much sugar in, and vanilla.

Date: 2010-09-13 05:24 am (UTC)
From: [identity profile]
there are apperntly ones with choclate or strawberries, according to google.
sounds super nummy

Date: 2010-09-13 05:25 am (UTC)
From: [identity profile]
Is pretty awesome, yes. :D pupgrrl makes them from a family recipe, which is for vanilla, but now that she's made it several times she's thinking of working up a chocolate version.

Date: 2010-09-14 01:28 am (UTC)
From: [identity profile]'re welcome! It's having the time (officially, down to 8 hours start to finish if everything goes right)...and the gumption. o_O ^_^

But I swear, before the end of the year either plain chocolate, chocolate-hazelnut, or chocolate raspberry.

Date: 2010-09-14 01:35 am (UTC)
From: [identity profile]
Miss Estara? Is there any chance I could beg upon your kindness for pictures of the napoleon I made? I'm just thinking, that way I can show people the difference in the future. Ta!

Date: 2010-09-14 01:38 am (UTC)
From: [identity profile]
Um? It's mostly eaten. Remember that there is a teenage boy here with it. XD

Date: 2010-09-14 02:04 am (UTC)
From: [identity profile]
:D That's okay...I was thinking a profile shot anyway, so you'd only need one slice. It was so one could see the density and layering (even though it kind of all blends together). :)

Date: 2010-09-13 04:34 pm (UTC)
From: [identity profile]
The Russian Napoleon. Pupgrrl scoffs at the French imaginings of what a Napoleon is. There's some sort of historically cultural reference there, but I'm Mexican, yo no se de que hablan. :P

Date: 2010-09-14 01:25 am (UTC)
From: [identity profile]
I don't scoff...I merely think it's not nearly as decadent. :) Have you seen what they call Napoleon? It can be tasty, when made well...but I don't think it compares in the decadance department. (I spelling is crap right now. :P)

Date: 2010-09-14 03:15 am (UTC)
From: [identity profile]
Ok, so, courtesy of Estara...I have pic of the family version...unfortunately, you have to follow this link to my journal to see it.

Date: 2010-09-14 01:28 am (UTC)
From: [identity profile]
If you want it I've got a Napoleon recipe that's MUCH less decadent but still fairly tasty. Low sugar and low fat version, with variations for TONS of flavors including mocha, vanilla, hawaiian, and bannan split. They're a bit of effort but not too bad for a desert you don't have to regret indulging in.

The same book has a recipe for a fruit Clafouti that I make frequently. Under 130 calories and my husband will eat it.

Date: 2010-09-14 01:29 am (UTC)
From: [identity profile]
forgive the unneccesary emphasis. i'm rather hungry right now and dinner is delayed

Date: 2010-09-14 01:33 am (UTC)
From: [identity profile]
I'm actually looking at how I can "low fat/calorie" the version I have (in addition to the flavor versions) because this version is quite different from what most people are acustomed to. It's much more dense, with many more layers (13!) and it's not a puff pastry but more like a super thin cookie.

All that said, I would like to see what you have! Recipe whore? Why, yes, I am!

Date: 2010-09-14 06:23 am (UTC)
From: [identity profile]
Recipe whore, much? *scoffs* Nah! *watches you try to not scramble for the recipe card, sotto voce* Uh huh, thought so, heh.

Date: 2010-09-14 07:22 am (UTC)
From: [identity profile]
if you're looking for a dense cookie type my recipe is sure to dissapoint as it relies upon those frozen phylo dough sheets and butter flavored cooking spray. (i know, it sounds absolutely foul but it works) Several of the flavor variations rely upon sauces, rather than a specialized filling. I'll write it up in my own journal and post a link once I've got it done.

Date: 2010-09-14 02:08 pm (UTC)
From: [identity profile]
What you have is the more "traditional" (read: more commonly recognized) version. It's not possible to dissappoint if it's a different version. *bounces in anticipation*

recipe link

Date: 2010-09-15 01:03 am (UTC)
From: [identity profile]

if i didn't screw that up it should take you to the entry on my LiveJournal Let me know if it doesn't work


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