Desserts, Photography

Napoleon Cremes

Who doesn’t like french cuisine? It is so damn good !!!!!

napoleon cremes

 

Crispy layers of puff pastry with dreamy vanilla cream make this classic dessert something you’ll never forget!

As a French pastry it is called mille-feuilles, or thousand leaves, and it is usually filled with whipped cream, pastry cream, and fruit preserves – most often raspberry jam. The topping may be simply powdered sugar, or a layer of fondant, often with strings of chocolate drawn into a chevron design

A traditional napoleon is filled with plain pastry cream but if desired you may add a thin layer of fruit preserves such as seedless raspberry or strawberry jam or preserves to the filling.

Ingredients:

For Puff Pastry:
– 1 sheet  frozen puff pastry, thawed

For Cream Filling:
– 1/4 cup granulated or superfine sugar
– 2 tablespoons all-purpose flour
– 1/8 teaspoon salt
– 1 cup light cream
– 2 slightly beaten egg yolks
– 1/2 teaspoon vanilla extract
– 1/4 cup whipping cream

– caster sugar for decoration

Directions:

For Puff Pastry:
Preheat oven to 220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside.

Unfold puff pastry sheet and cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack.

For Cream Filling:
In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in  light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream.

To Assemble:
Use the tines of a fork to separate each pastry square horizontally into 3 layers. Spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and proceed as follows:  Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Chill up to 1 hour. Drizzle caster sugar on top.

Another way to assemble is use 2 layers of pastries with cream between them.

Enjoy!

 

 

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46 thoughts on “Napoleon Cremes”

  1. Looks simply delicious!! And beautiful photography as always!! 🙂 I totally agree with you – the French are geniuses when it comes to pastry, and cooking in general! Thanks for sharing!

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