Juicy Raspberry Cream Napoleons
Ingredients (for 6 servings):
For the puff pastry:
1 roll of all-butter puff pastry
Icing sugar (for dusting)
For the raspberry pastry cream:
500 ml whole milk
3 egg yolks
100 g sugar
40 g cornstarch
1 tsp vanilla extract
30 g butter
150 g raspberry puree (fresh or frozen, blended and strained)
For the filling:
150 g whole fresh raspberries
For the decoration:
Icing sugar
A few fresh raspberries
Mint leaves (optional)
Instructions:
1. Bake the puff pastry:
Preheat the oven to 200°C.
Spread the puff pastry on a baking sheet lined with baking paper.
Prick the pastry with a fork to prevent it from rising.
Cover with another sheet of baking paper and place a baking sheet on top to flatten it.
Bake for 15-20 minutes until the pastry is golden brown and crispy.
Let cool, then cut into 18 equal rectangles (3 rectangles per slice).
2. Prepare the raspberry pastry cream:
Heat the milk with the vanilla until boiling.
In a bowl, whisk the egg yolks with the sugar until pale. Add the cornstarch.
Drizzle the hot milk over the eggs while whisking.
Return everything to the saucepan and thicken over medium heat, stirring constantly.
Off the heat, stir in the butter and raspberry puree.
Cover with plastic wrap and let cool completely.
3. Assembling the Napoleons:
On a rectangle of puff pastry, spread a generous layer of raspberry cream.
Add a few whole raspberries.
Cover with a second rectangle, spread the cream again and a few more raspberries.
Finish with the last rectangle of pastry.
4. Finishing:
Lightly dust with icing sugar.
Decorate with a few fresh raspberries and mint leaves for a fresh finish.
Tip:
For a smoother finish, you can pass the raspberry puree through a sieve to remove the seeds.
