Berry Napoleon... This dessert is so easy to make. I should also add that is it also quite delicious. The bright colored berries are so pretty, that they make a lovely presentation. It really is a light dessert and so summery. You can make the puff pastry in advance and then assemble the napoleon right before serving. All you have to do is whip some heavy cream and the dessert comes together in no time. I chose to add some homemade lemon curd to the whipped cream and in between the layers. It is optional if you don't care for lemon curd. But I think the lemony flavour, brings it to another level. I've done it without the lemon curd and it is still delicious. I had a lot of fun making these...
Yield: 2 Ready in 40 minutes
favorite of 438 people 283 people want to try
Berry Napoleon Preparation
Homemade Lemon Curd....really easy to make and have on hand for scones, pies tarts,cakes etc...I tried freezing the lemon curd and had outstanding results. So make some and freeze it in small containers and you will have lemon curd at your fingertips!
1 cup sugar
1/2 cup butter(no substitutes),melted
1/3 cup lemon juice
1 1/2 TBS grated lemon peel
pinch of salt
In the top of a double boiler, beat eggs and sugar. Stir in butter, lemon juice, peel and salt. Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees. Cover and store in the fridge for 1 week (or freeze).
For the Napoleons:
Preheat oven to 425 deg.
Cut puff pastry into rectangles...I think circles would be cute as well. Place on baking sheet and sprinkle with some raw sugar if you like(you don't have to do this). Prick with a fork all over. Bake for about 10 minutes or until golden. Keep an eye on it ...they can burn quite easily. Take out and cool. Split the puff pastry in two with a sharp knife being very careful as they can break on you...just be gentle.In the meantime, clean berries and cut strawberries into 4 wedges.In a mixer, using a whisk, whip cream on high until nice and thick. Add vanilla sugar and 1 TBS powdered sugar and whip a few more seconds until combined. Fold in 2-3 TBS of lemon curd. Assemble napoleons. Place a small circle of lemon curd on bottom of plate...this keeps the napoleon from sliding around on you.Place some fluffy lemon cream unto a piece of puff pastry.Add some berries and add a dollop of lemon curd on top.Repeat with a second layer. Add top sheet of puff pastry and spread a few more berries on the bottom of the plate. Sprinkle with powdered sugar. This recipe will keep in the fridge for about 30 minutes before getting soggy.
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