Raspberry Cream Napoleons (Printer-friendly)
Crisp puff pastry layered with vanilla cream and fresh raspberries, dusted with powdered sugar for an elegant dessert.
# What You'll Need:
→ Pastry
01 - 1 sheet (approximately 17.3 oz) frozen puff pastry, thawed
→ Vanilla Cream Filling
02 - 1 cup whole milk
03 - 1/2 cup heavy cream
04 - 1/3 cup granulated sugar
05 - 1/4 cup cornstarch
06 - 4 large egg yolks
07 - 2 teaspoons pure vanilla extract
08 - 2 tablespoons unsalted butter, softened
→ Raspberries
09 - 1 1/2 cups fresh raspberries
→ Garnish
10 - 2 tablespoons powdered sugar, for dusting
11 - Fresh mint leaves (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out puff pastry on lightly floured surface to smooth seams. Cut into 12 equal rectangles (approximately 2.5 x 4 inches). Transfer to prepared sheet and prick each piece several times with a fork.
03 - Place another sheet of parchment on top and weigh down with a second baking sheet to keep pastry flat. Bake for 15-18 minutes until golden and crisp. Cool completely on wire rack.
04 - In medium saucepan, whisk together milk, cream, sugar, and cornstarch until smooth.
05 - In separate bowl, whisk egg yolks. Gradually add small amount of hot milk mixture to yolks while whisking, then return yolk mixture to saucepan.
06 - Cook over medium heat, stirring constantly, until thickened and just starting to bubble (approximately 5 minutes). Remove from heat and stir in vanilla and butter until smooth.
07 - Transfer cream to bowl, cover surface directly with plastic wrap, and chill until cold (at least 1 hour).
08 - Place 1 pastry rectangle on plate. Pipe or spoon vanilla cream over top, then scatter with raspberries. Repeat with second layer of pastry, cream, and raspberries. Top with third pastry rectangle.
09 - Dust generously with powdered sugar and garnish with mint leaves if desired. Repeat to make 6 Napoleons. Serve immediately or refrigerate up to 2 hours.
# Expert Advice:
01 -
- The contrast of shatteringly crisp pastry against silky vanilla cream is absolutely magical
- Fresh raspberries cut through the richness making every bite feel light and celebratory
- They look like something from a French patisserie but come together with surprisingly little effort
02 -
- Assembly timing matters because pastry will start softening after about 2 hours, so build these closer to serving time
- That plastic wrap directly on the cream surface step prevents a skin from forming while chilling
- The double baking sheet trick is absolutely essential for flat, even pastry layers
03 -
- Work quickly once you start assembling since the pastry begins softening immediately upon contact with the cream
- Sift your powdered sugar from above for that professional, even dusting that looks spectacular