CharlieD
Chef Extraordinaire
Split in half horizontally with former top and bottom on the plate's surface, then cut into bite sized pieces with a knife and fork.
That is exactly why my mother makes her napoleon only two layers.
Split in half horizontally with former top and bottom on the plate's surface, then cut into bite sized pieces with a knife and fork.
You photo on the 'what are you baking today' thread looks yummy but I cannot see any layers.
I think the translation in french is 1000 leaves...and, I guess I'm not a lady, because once cut, I view this as finger food!Harry,
A Lady´s Way ...
In Spanish, they are called Mil Hojas = a thousand layers ...
Slice in quarters or eighths with a very sharp knife, and then: fork the pieces, and enjoy with an Espresso or High Tea ...
Ciao, & Kindest Regards.
Margi.
Me too.In The Netherlands we generally take the 'lid' off and eat the bottom...at least that is how I do it!
Tompouce - Wikipedia, the free encyclopedia
I know that this is a very old thread, but just in case it might still help someone to know:
The first thing to understand is that it's only in the USA that it's called a Napoleon. Nobody else(where) in the world will have a clue what you're talking about...
I know that this is a very old thread, but just in case it might still help someone to know:
The first thing to understand is that it's only in the USA that it's called a Napoleon. Nobody else(where) in the world will have a clue what you're talking about.
...
Live and learn. I truly (and obviously) had no idea. And sadly, I'm not sure I've ever seen one for sale in Israel.
Funny that the Russians would call the thing after a loser like Napoleon . (loser to them, that is)