Cooking Steps

1. 

   Step1:Soften 30g butter in advance. Add flour and mix well. Add in the fine salt.

2. 

   Step2:Pour in water and knead into dough, put the film in the refrigerator, refrigerate and relax for one hour.

3. 

   Step3:Soften the 140 g butter and wrap it in a plastic wrap and roll it into pieces and refrigerate for half an hour.

4. 

   Step4:Roll the loose dough into a rectangle three times the size of butter. Put the butter in the middle.

5. 

   Step5:Fold both sides to the middle, wrap the butter and roll it with a rolling pin.

6. 

   Step6:Turn it 90 degrees and roll it out into a rectangle.

7. 

   Step7:Fold sides to cente

8. 

   Step8:Fold 4 layers. Refrigerate for 20 minutes. This is a fold 4. Roll it out three times. Take it out and roll it open and fold it. Put it in the refrigerator. Then roll it open and fold it. Repeat 3 times.

9. 

   Step9:After three folds, take it out and roll it out to a thickness of about 4mm. The edges are cut flush.

10. 

    Step10:Cut it into small rectangles of the same size. You can freeze it for the next time without so much left. Put the fork in the baking tray.

11. 

    Step11:Preheat the oven. 180 degrees. Bake in the middle for 25 minutes.

12. 

    Step12:The crust is ready. Crispy.

13. 

    Step13:Whipped cream with sugar until it is ready for mounting. Put it into the mounting bag.

14. 

    Step14:A layer of pastry, a layer of cream, and a few whole cranberries. Put a layer of butter on top of the crust.

15. 

    Step15:Napoleon's Crisp

16. 

    Step16:It's delicious