Raspberry Cream Napoleons (Printable Version)
Crisp pastry layers filled with vanilla cream and fresh raspberries for an elegant French dessert.
# What You'll Need:
→ Pastry Layers
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
→ Fresh 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 the puff pastry on a lightly floured surface to smooth the seams. Cut into 12 equal rectangles (about 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 a wire rack.
04 - In a medium saucepan, whisk together milk, cream, sugar, and cornstarch until smooth.
05 - In a separate bowl, whisk egg yolks. Gradually add a little of the hot milk mixture to the yolks to temper, then pour yolk mixture back into the saucepan.
06 - Cook over medium heat, stirring constantly, until thickened and just starting to bubble (about 5 minutes). Remove from heat and stir in vanilla and butter until smooth.
07 - Transfer cream to a bowl, cover surface with plastic wrap, and chill until cold (at least 1 hour).
08 - Place 1 pastry rectangle on a plate. Pipe or spoon vanilla cream over, then scatter with raspberries. Repeat with a second layer of pastry, cream, and raspberries. Top with a 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 Tips:
01 -
- The contrast of crisp pastry and velvety cream feels restaurant fancy but comes together faster than you think
- Fresh raspberries cut through the richness making every bite impossibly balanced
02 -
- Assemble these right before serving or the pastry will start softening and lose that gorgeous crunch
- Tempering the eggs slowly prevents scrambled bits in your silky vanilla cream
03 -
- Make the cream a day ahead and keep it chilled for less stress on serving day
- Freeze your puff pastry sheet for 15 minutes before cutting for cleaner edges