Napoleons
Often considered a rarefied French pastry, Napoleons are almost never attempted outside of commercial bakeries. Could we create a recipe that is doable for home cooks and yields delicious results that are worth the effort?
Often considered a rarefied French pastry, Napoleons are almost never attempted outside of commercial bakeries. Could we create a recipe that is doable for home cooks and yields delicious results that are worth the effort?
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