Napoleones and Piaya are two of Bacolod City’s popular confectioneries. Here’s the recipe of the famous Napoleones which was first popularized by Roli’s bakeshop in Bacolod City.
Napoleones is basically made of sugar, egg, flour, butter and milk. The top Napoleones is lashed by a thin layer of white sugar glaze plus the layered puff pastry sandwiching a slather of sweet custard cream that has a delicate sweetness that can satisfy the cravings of your sweet taste buds. According to Wikitravel, Napoleones originates from France where it is known as Mille-feuille (sample photo), and in the United States it is known as Napoleon pastry(sample photo).
In Bacolod City you can buy this delectable dessert at Roli’s restaurant, Virgies Homemade products, Pendy’s and Quan restaurant. Aside from Bacolod City, Napoleones can now be found in Manila at SM Megamall Roli’s bakeshop stall.
This PinoyRecipe.net’s Napoleones Recipe came from a friend who used to work at a famous bakeshop in Bacolod, we tested it and the taste is almost the same as the one sold commercially.
Enjoy Bacolod’s finest and delectable dessert, Napoleones.
- 2 1/2 cups all-purpose flour
- 100 ml of cold water
- 220 grams butter, chilled
- pinch of salt
- 1/4 tsp vinegar or lime juice
- 1/2 cup butter
- 2 cups evaporated milk
- 5 egg yolks
- 3/4 cup sugar
- 1/3 cup flour
- 2 cups sifted confectioners sugar
- tablespoon vanilla extract
- 2 to 3 tablespoons boiling water
Napoleones Cooking Instructions:
- In a heavy saucepan, place the butter, evaporated milk, egg yolks, sugar and flour.
- Stir to combine, then cook the mixture on a low fire stirring constantly to prevent scorching.
- When the mixture has thickened, remove from the heat.
- In a medium mixing bowl, put in the confectioners sugar and vanilla.
- Stir in enough boiling water to make a glaze of spreading consistently.
- Cut around 40 grams of butter, melt the butter then chill the remaining.
- Make a well in the middle of the flour mixture and add vinegar or lime juice, melted butter then pour in the water. Mix well, knead the dough a little bit.
- With a rolling pin, flatten dough into a rectangular shape.
- Place the chilled butter in the middle and fold the corners, right over left, making sure to seal the edges.
- Do not handle the dough with your whole hands, only with the finger tips, this way you are transferring little heat onto the dough. Roll and flatten the dough into a rectangle, we suggest that you roll it on top of a large tray, this will keep the dough cold to avoid the butter from melting inside.
- Put the large tray with the dough on top to chill butter inside the dough. The reason the dough is being chilled is to make sure the butter is not absorb by the dough, by the time you finish this process your dough will have a thin sheet of butter on each layer.
- After 10 minutes, remove dough from freezer, fold again right over left and roll and flatten again with a rolling pin to form another rectangular shaped dough.
- Repeat this process 4 times. Cut into rectangle shape.
- Preheat oven to 450 degrees. Bake the dough for about 10 to 15 minutes or until crust is golden. Cool completely.
- Cut puff pastry in half to insert custard filling.
- Pour glaze over the top.
Here’s the finished Napoleones Recipe of Bacolod City.