Napoleones
I’ve always wondered if it was French in origin but the pastry called Napoleones is closely associated with Bacolod City in the province of Negros, the sugar capital of the Philippines. Fellow Filipino food blogger Kai wrote, “Napoleones possibly was adapted from the napoleon, which is how the French pastry mille-fuille (a thousand leaves) is called outside of France, which in turn is claimed to have originated from Naples in Italy, thus the name.”
What is napoleones? It is a square of custard filled puff pastry topped with white sugar glaze. It sounds rather plain and simple but the experience of biting into a piece of napoleones is anything but plain nor simple. The first sensation is the crunch from the puff pastry which is followed by the cool soft filling of custard spreading inside your mouth. As your upper and lower teeth meet to complete the bite, the sugar glaze momentarily sticks to the upper part of the mouth then melts an instant later. Typing that description makes me feel like having another piece of napoleones…
The nepoleones in the photo is from Virgie’s, located at San Sebastian Street, Bacolod City.
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Comments
11 Responses to “Napoleones”
Do you have a good recipe for Napoleones or can you point me to one on the web? Years ago, I stayed in New York for a while and I remember my friend and I would walk to this tiny bakery in Little Italy (can’t remember the name of it now) and buy their Napoleones. Ummm… The best I ever had. Haven’t had one in years, but I imagine with refrigerated puff pastry dough being so readily available nowadays, how hard can it be to make it yourself? Just need to find a good recipe.
Pinky, I’m looking for a recipe too. I’m dying to try making napoleones at home. Don’t worry, when I find a good recipe and I’ve tried it, I’ll post an entry with step-by-step photos. I’m really crazy about this pastry.
Connie, should you want to have another box while you still don’t have the recipe, try Roli’s at SM Megamall. Roli’s is also a Bacolod-based brand and according to reviews, the ones sold in Manila (which I’ve tried) taste exactly like the original (which I haven’t.) The kiosk is at the ground floor, Bldg A, right across (or very near) Pollo Loco.
ohhh… Napoleones…yeah, it’s Bacolod’s finest pastry (aside from piaya, of course and their famous chicken inasal) I’ve tasted them when I was in Bacolod for over 2 yrs although I am not really a fan of it….hindi ako mahilig sa matatamis..
hayaan mo connie, I’ll ask some of my BAcolodnion officemates here where we can get a recipe…
Sounds good. I’ll keep an eye out for your post. I really enjoy your blog, by the way. I stumbled upon it by accident last December when I was trying to find a recipe for Spanish/Filipino churros. I wanted my kids to try the light, airy, crispy ones they serve with chocolate’ that I remember from my youth back home. Yum! What my kids know of churros are the big, dry Mexican ones that are sold here. No comparison. I ended up not making them the churros, but I still plan to do it someday. (Wish we had a La Cibeles here - does that place even still exist?)
By the way, I’ve made your creamy baked chicken with potatoes for them 3 times now and they love it. As a mother of 5, I’m always looking for new recipes to try and your chicken was great. Thanks! : )
i just tried napoleones right now and it tatsed so good…..my friends parents just got back from Bacolod yesterday and brought some here. i’m online looking for the recipe or a location i can order any. if anyone has the recipe, please share it with me……
thanks.
I really liked the napoleones when I got the chance to try it out. Yummy!
Carol, I’ve seen that stall! So, masarap pala… time to go to megamall hehehe
Sige brenda, cause I can get the puff pastry from Santi’s. Thanks.
Hi Pinky, Las Cibeles isn’t there anymore. We used to go there when I was a little girl. Loved the yema that looked like “egg yolks”.
I have been reading your site for a few years now. Everytime I get homesick for Pinoy food, I get online and find a new recipe to download from your site. I enjoy it a lot!!! This is my first time to post in your forum. I read the Dec 2006 Archive about the Christmas dinner dry run and the moist juicy turkey especially the breast meat. It sounds like the restaurant used the brining method to prepare the turkey. A salt solution is prepared with boiled water and lots of salt. Then the turkey is marinated in it for 24 hours. The internet has a lot of resources that explain how to do this. I have not tried to do this myself. I always plan to do it but run out of time. I work as an RN here. I am a Foodie, used to sell baked goodies in Quezon City among friends and family members. Thnaks for such a great website!!!
Hi Anna. I tried brining and it worked perfectly with the turkey for my hubby’s birthday last year (link). What didn’t work was when I injected the turkey with marinade. Ugh!
Please send me a recipe of Napoleones