You'll need 1/3 of your batch of puff pastry (follow this link for my recipe). Roll it out a little thicker than 1/8 inch thick and a bit smaller than size of a 1/2 sheet pan. Allow to rest for 20 minutes and then use your lattice roller to cut along the entire length of the puff. Transfer to a parchment lined sheet pan and pull apart the latticed puff to pull apart the lattice work. Refrigerate, covered, for 20 minutes.
|Puff ready to bake.|
|Lattice roller, ready for a rest.|
Bake at 375º with a piece of parchment placed over the top of the lattice puff and then place another sheet pan atop the puff to weigh it down a bit, this keeps the shape of the puff during the initial bake. Bake for 10 minutes. After 10 minutes, take away the top sheet pan and parchment and bake for 20 more minutes or until uniformly deep golden brown.
While warm, carefully stamp three 6" circles from your puff. Allow to cool.
I then take a very small pan with 1 tablespoon of butter and 2 tablespoons of olive oil sizzling away and grate a medium sized potato straight into the pan. Even out the shreds a bit with a spatula and brown on both sides over medium heat, about 10 minutes each side. Transfer to a paper towel.
Cook up two eggs in the same pan and crisp a few strips of bacon (I use Applegate's Sunday Bacon).
To assemble the napoleon, place the hashbrowns on the bottom and top with a puff round. Layer the puff round with bacon and place another puff round atop the bacon. Gently transfer the eggs to the 2nd puff round and season with salt and pepper. Very gently transfer the last puff round atop the eggs.
Happy Valentine's Day!