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Article: PASTRY CHEF MAKES ELEGANT NAPOLEON.(AT HOME)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- January 11, 1997
CopyrightCOPYRIGHT 1997 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Louise Durman Scripps Howard News Service
The napoleon is a rich pastry composed of three layers of puff pastry, layers of cream and strawberries or other fruit. The French name is millefeuille (''thousand leaves'').
Pastry chef Michelle Berry, co-owner of Crescent Moon Cafe in Knoxville, Tenn., apprenticed with a Parisian chef and was pastry chef at the Watergate Hotel before moving to Knoxville.
Ms. Berry makes 120 to 145 napoleons daily at the restaurant. She varies the fruit with the season - strawberry, kiwi, banana, poached pear, blackberries or even jam.
Ms. Berry's napoleon begins with sheets of puff pastry, which is ...