Day 2: Puffed Pastry, Pudding, and Powdered Sugar

Today is Day 2 in my quest of 12 desserts in 12 days. And based on the title of this blog - yes, Virgina today was Napoleons. Again another recipe never made before....it looks difficult, but I can tell you that it was really quite simple. I think the thing that took the longest was letting the puff pastry thaw...the package said about 20 minutes; however, mine took about 32 minutes...give or that a minute or so. So while I was waiting - I painted the house. Really?!? No, just seeing if you were paying attention. I actually gathered the rest of my ingredients and had a cup of coffee. With the puff pastry thawed and cut - into the oven it went at 400 degrees for 12-15 minutes. I actually baked mine for 14 - I was going to go for 15, but they were getting a little too brown so 14 it was. While the pastry cooled - I whipped up the "middle". Chocolate pudding, 1 cup of milk, 1 cup of sour cream....it is here that I paused and thought - really?!?!? I prayed that no one used it last night for their baked potato - you know how it goes, baked potato with sour cream is great, but their always seems to be a few shreds of cheese or bacon bits that get lodged into the sour cream when we are done. Nope - not an shred of cheese or bacon bit to be found. So in went the sour cream.....whisk for 2 minutes and chill. Here is where I pulled out a trick that Mrs. Harbour taught me in Foods Class at the old MHS.....when chilling pudding or pudding like products - cover with wax paper and gently press on to the pudding. SHAAZAAM - no film!!! Thank-you, Mrs. Harbour.

Side bar - does anyone from the "Little Apple" know if Mrs. Harbour still lives in Manhattan?

So back to the recipe.....middle made, puff pastry opened and tops sit aside. Generous dollop of "middle" slopped on and tops gently pushed on. On to the glaze and UH-HUH....a problem.....1 cup of powder sugar and 1 tablespoon of milk NOT 1 cup of powder sugar and 1 cup of milk. The latter combo does not make a glaze it just makes really sweet, slightly thick milk. Down the drain and start again. Yup following the recipe works much better. Spread on the glaze.....a little trick....use the back side of the spoon to spread it on as it coats just the right amount that doesn't end up running off the side of the pastry.

Last step - melt some chocolate morsels to drizzle......no issues....drizzled and flung the melted chocolate like I was a master chocolatier. Of course, I had to clean up the flung chocolate from the counter top, the top of the stove and off of my shirt. I am guessing a true master chocolatier would have better control of his fling and possibly worn an apron. Note to self for next time.

Day three....oh what will it be....stay tuned!!!!