I need to know how to make non dairy napoleon?!
The whole cake plus the cream!. Non dairyWww@FoodAQ@Com
Answers:
How about this one!?
The pastry:
1 3/4 C Pastry flour
2T!. veg oil
1/2 C cold water
1 3/4 C Soy Margarine
1/4 Flour
The filling:
1/2 C Raspberry jam
1lb tofu (blocked)
2T!. agar mixed w/1 C applejuice
1 C sweetener (maple syrup or fructose or sugar)
Topping:
1 pkg!. Soy Cream Cream Cheese
1 C fructose or sugar or other sweetener
1 C melted carob or chocolate
Dir:
The pastry: mix 1 1/4 c!.pastry flour with 2T veg!. Oil and 1/2 c!. chilled water!. Mix and form a dough,chill!.
Mix together 1 3/4 Sticks COLD Soy Margarine and 1/4 c!. flour
Roll out pastry mixture into a rectangle and place the margarine/flour mixture as a square in the middle!. Fold Flour mixture over margarine mixture and roll out to a rectangle!. Fold over like an envelope and roll out!. Repeat this two more times!. Chill 1 hour!. Roll out as thin as possible on a baking sheet and bake in 425 oven till puffed and lightly browned about 10-20 minutes!. Cool!. Cut into 3 strips lengthwise about 3" wide!.
While pastry is baking; In a food processor mix tofu, agar and applejuice let sit for 30 min, stirring occasionally!. Chill!.Occasionally whip with a whisk to get a "whipped cream" texture!.
Mix Soy Cream Cheese with sweetener and chill!.
Assemble: put thin coating of raspberry jam on two of the strips of baked pastry, coat that with a layer of whipped Tofu mixture, layer with another pastry, raspberry and tofu, put final pastry layer on top and frost with soy cream cheese!. Melt chocolate and put in pastry bag fitted with fine tube!. Put chocolate stripes across and with a knife or toothpick pull across entire length of top of pastry to form decorative top!. Cut into 2-3" inch servingsWww@FoodAQ@Com
The pastry:
1 3/4 C Pastry flour
2T!. veg oil
1/2 C cold water
1 3/4 C Soy Margarine
1/4 Flour
The filling:
1/2 C Raspberry jam
1lb tofu (blocked)
2T!. agar mixed w/1 C applejuice
1 C sweetener (maple syrup or fructose or sugar)
Topping:
1 pkg!. Soy Cream Cream Cheese
1 C fructose or sugar or other sweetener
1 C melted carob or chocolate
Dir:
The pastry: mix 1 1/4 c!.pastry flour with 2T veg!. Oil and 1/2 c!. chilled water!. Mix and form a dough,chill!.
Mix together 1 3/4 Sticks COLD Soy Margarine and 1/4 c!. flour
Roll out pastry mixture into a rectangle and place the margarine/flour mixture as a square in the middle!. Fold Flour mixture over margarine mixture and roll out to a rectangle!. Fold over like an envelope and roll out!. Repeat this two more times!. Chill 1 hour!. Roll out as thin as possible on a baking sheet and bake in 425 oven till puffed and lightly browned about 10-20 minutes!. Cool!. Cut into 3 strips lengthwise about 3" wide!.
While pastry is baking; In a food processor mix tofu, agar and applejuice let sit for 30 min, stirring occasionally!. Chill!.Occasionally whip with a whisk to get a "whipped cream" texture!.
Mix Soy Cream Cheese with sweetener and chill!.
Assemble: put thin coating of raspberry jam on two of the strips of baked pastry, coat that with a layer of whipped Tofu mixture, layer with another pastry, raspberry and tofu, put final pastry layer on top and frost with soy cream cheese!. Melt chocolate and put in pastry bag fitted with fine tube!. Put chocolate stripes across and with a knife or toothpick pull across entire length of top of pastry to form decorative top!. Cut into 2-3" inch servingsWww@FoodAQ@Com