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A decadently buttery 1960s-inspired lunch featuring a classic Beef Wellington wrapped in homemade puff pastry and a delicate, multi-layered Napoleon dessert. These recipes focus on traditional French techniques and rich flavors suited for a luxury room service experience.
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Prepare puff pastry through multiple rounds of folding and chilling to create hundreds of layers. → Sear beef tenderloin and prepare a thick mushroom duxelles paste. → Wrap the mustard-brushed beef in prosciutto and mushrooms, then encase in puff pastry and bake at 450°F. → Create a thick pastry cream (Crème Pâtissière) by tempering hot milk into egg yolks and cornstarch. → Bake flattened pastry strips and assemble the Napoleons with cream and a decorative feathered glaze.
Prepare puff pastry through multiple rounds of folding and chilling to create hundreds of layers. → Sear beef tenderloin and prepare a thick mushroom duxelles paste. → Wrap the mustard-brushed beef in prosciutto and mushrooms, then encase in puff pastry and bake at 450°F. → Create a thick pastry cream (Crème Pâtissière) by tempering hot milk into egg yolks and cornstarch. → Bake flattened pastry strips and assemble the Napoleons with cream and a decorative feathered glaze.
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Ensure all ingredients for the puff pastry (especially the butter) stay very cold throughout the lamination process.
When making the mushroom duxelles, cook it until it's very dry to prevent the pastry from becoming soggy.
Always let the Beef Wellington rest for at least 15 minutes to allow juices to redistribute, ensuring the beef stays tender.
For the Napoleons, press plastic wrap directly onto the surface of the pastry cream while cooling to prevent a skin from forming.
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