I bake, too!

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So lately, I’ve been streaming on Twitch, just to socialize a little bit during this pandemic. I’m having great fun chatting with people from all over the world and doing my thing at the same time. Mostly it’s working on cosplay or other creative things – but a couple of times, it’s also been baking!

Last night I made this Danish pastry, which had a lot of people asking for the recipe, so I went ahead and translated it to English. I actually researched a bit, they were first made in 1850-something in Denmark, and of course named after Napoleon’s iconic hat, which inspired the shape.

My cakes may not be as beautiful as a real pastry chef’s, but the flavour was great!

So, without further ado, here’s the recipe – originally taken from this page and translated by me (not google!)

Ingredients (makes 12 hats):

The puff pastry:

40g powdered sugar

A pinch of salt

150g wheat flour

100g cold butter

1 egg

The “kransekage”-filling:

40g powdered sugar

20g egg whites (about half an egg’s worth, maybe even less)

30g almond, skin removed and finely minced – boil to easily remove the skin.

125g raw marcipan

Other ingredients:

50 g nougat

About 100-150 g dark chocolate

Making the puff pastry:

Mix powdered sugar, salt and flour in a bowl or mixer. Cut the butter in small pieces and mix it into the flour. If you’re using a machine, mix until it looks like saw dust. If you’re using hands, mix until it almost sticks together. Add half of the egg and see if you need more – it should be a greasy dough, but it shouldn’t stick to your hands. If you add too much egg, add a bit of extra flour.

Collect into a ball and put it in the fridge while preparing the filling.

Making the ”kransekage”-filling.

Mix powdered sugar and eggwhite, add in almonds. Add the marcipan in smaller chunks and mix as you go, until it’s even and can be rolled into a ball – it should be quite sticky, but if it’s impossible to work with, add some more powdered sugar and marcipan until it’s possible to make little balls from it.

Making the hats:

Bake at 180 degree Celsius on hot air.

Either roll out all of the dough (3mm thick) on a flour-sprinkled table and use a round cookie cutter at 8cm diameter to make circles. Or divide the dough in 12 little balls and roll them into 8 cm circles.

Divide the nougat in 12 pieces. Make balls with the ”kransekage”-filling (12 in total). Make a little dent in the balls and add a chunk of nougat. But the ball with the nougat-side down in the middle of the dough-circles, and fold up 3 corners towards the ball so they stick, making them look like napoleon hats. If they’re not sticking well, you can moisten your hands with cold water to help make it stick.

Bake for 10-12 minutes or until lightly golden.

Let them cool off, then dip the bottom in melted chocolate. Place them bottoms up while the chocolate stiffens, then enjoy yummy napoleon hats!

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