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New at Napoleons and need help

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New at Napoleons and need help

sixelagogo | Feb 4, 2008 03:11 PM

and the recipe has me using gelatin, which i'm not super familiar with, so here's my question:

The napoleon is made of of sheets of puff pastry, in between which there's a layer of the gelatin-laden mousse. Can the mousse be made ahead though NOT assembled between the layers of pastry or would it "set" too much, then loose its ability to set later?
Thanks for all your help.

here's the link to the recipe i'm using:

http://www.epicurious.com/recipes/foo...

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