STRAWBERRY NAPOLEON

- 400 gr high gluten flour

- 600 gr low gluten flour

- 500 gr water

- 18 gr salt

- 130 gr butter

- 700 gr flake butter

- Custard cream, appropriate

- Strawberry, appropriate

Methods:

1. Mix flour, salt, butter and water together until smooth, roll the dough into 1cm thick. 

2. Wrap it with plastic wrap, put in the freezer until it becomes to the same hardness to the flake butter, then put the flake butter in the dough and fold it with the foaming machine for 3 times. 

3. Relax the dough. Fold it again with the foaming machine for 0,2cm. Stick some holes in it and relax in the freezer for about 30 minutes. 

4. Preheat the oven to 175°C. Bake for 35 minutes. Then take out of the oven, spread some icing sugar on the surface. Again bake with 250°C for 4 minutes until the surface becomes caramel. 

5. Cut into the desired shape. Assemble together with custard cream and strawberries as the picture shows. 

Enjoy your cooking with your loved one

Sumber majalah: Bareca, 5 november- 5 december 2015