Only the layers are deep fried then the chocolate is applied. It's actually not greasy at all. The layers are so thin it cooks instantly. In and out. Half a second. Virtually no grease.
BTW I bet you don't know how real Napoleons are made!
A Thin layer of shortening, aka grease, folded over and over, for Pete's sakes.
Ingredient wise or Taste wise it's no different. It's how it's done, that is the difference. The Technique!
Haha; nobody knows what I am thinking unless I tell them - and I could be lying.
As for making Napoleons, I remember watching Emeril Lagasse doing it and thinking that like most of his recipes they were far too fussy for my liking. I no longer mess with making 'fancy' things from scratch, like ike vols-au-vent, profiteroles and the like. Don't think I ever did the Napoleons at all.
@DeWayfarer I assumed my familiarity with English would have been obvious from my tongue in cheek 'Napoleon's what? ' in response to your misuse of apostrophe; but on the internet I guess you have to spell everything out; and even then ....
You're right that this forum has members of many nationalities. But so many on here are American & interpret everything in the context of USA citizenship that I myself begin to assume everyone on sw is an American - even though I'm not. English is my first and virtually my only language. I'm humbled that so many, for whom it's not, are so proficient in it - and I'm disappointed that so many born & raised in English speaking countries, can't/won't use it clearly.
Is that some kind of snobbery? Maybe so; but often the grammar on sw is so distorted that the actual meaning is unclear.
@ReallyYR: Could be 'You're Right', but in this case 'Yeah, Right' with POFB (Punctuation Omitted For Brevity). It's very common here but more often POBI (Because ignorant)
