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Topic: How to make the cream in this felt napoleon pastry?  (Read 428 times)
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momijikpl
« on: May 06, 2012 11:41:50 AM »

hi! im planning on making this felt pastry: http://1.bp.blogspot.com/_NgH-mlTcwHE/SLYWLInsnYI/AAAAAAAAAYg/mIKx3M9bYOU/s1600-h/neopolotan.jpg

but i cant figure out how to make the cream in between so full and round (as opposed to angular). does anyone know how it was done? thanks!!
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GlindaBunny
« Reply #1 on: May 10, 2012 10:15:36 AM »

I looked at where the visible seam is and I think it was done like felt tomatoes... pointy "petal" shapes are sewn together to make a round ball like shape (let me know if you want me to find images of those to show you).

I would guess the round shape is then filled a little with stuffing (not as much as if you were making a felt tomato), and some thread used to draw the top and bottom together, in order to squish the round blob.
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