So, so good! That's all I have to say about these. If you're not into messing with puff pastry...you can use thin slices of pound cake and that would taste great, too! The custard in this recipe doesn't have eggs in it, so if you have issues with eggs,
this pastry cream is for you!
Here's what you'll need for these napoleons.
Berries
1 ½ cups strawberries - crushed
1 ½ cups berries - crushed
½ cup sugar
Mix berries and sugar together in a bowl and chill.
I used frozen berries and put about
3 - 4 cups whole berries in a bowl.
Then I mashed them up, but did not pulverize them.
I wanted some of the juice to come out and to have
some chunks of fruit. Then I put in about 1/2 cup
sugarand allowed it to chill in the fridge.
Pastry Cream
1/3 cup sugar
3 tbsp cornstarch
1/4 tsp salt
2 1/2 cups whole milk
1 1/2 tbsp vanilla extract
1 cup heavy cream, whipped with 1/4 cup powdered sugar
In a saucepan, combine the sugar, cornstarch and salt.
Pour in the milk and cook over medium heat, stirring with a wire whisk until mixture thickens and boils.
Remove from heat. Stir in vanilla.
Pour into a medium sized bowl. Press plastic wrap onto the top of the pastry cream and chill.
When mixture is completely cooled, fold in sweetened whipped cream.
Combine the milk, cornstarch, sugar and salt.
Cook until thick and bubbly.
Remove from heat and add the vanilla.
Place in a bowl and cover with plastic
wrap and allow it to chill in the fridge.
Then whip 1 cup of heavy cream and f
old that into the chilled pastry cream.
Napoleons
2 sheets (1 package) of puff pastry
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Roll out puff pastry a little larger than it comes out of the box.
Using a cookie cutter, cut out rounds. Using a cookie cutter smaller than the first one, press it into the center of each round, but not all the way through. Prick centers with a fork. Transfer to a cookie sheet. (I was able to get 12 rounds out of one sheet.)
Brush the edges of the round with a beaten egg then sprinkle with a little sugar.
Bake rounds for about 10 minutes until lightly golden brown.
While rounds are still hot, press the centers down with a fork. Allow to cool.
Fill one round with pastry cream, top with another round and fill with more pastry cream. Ladle a scoop of berries over the top. Top
this pastry cream is for you!
Two Fruit Napoleons
Here's what you'll need for these napoleons.
Berries
1 ½ cups strawberries - crushed
1 ½ cups berries - crushed
½ cup sugar
Mix berries and sugar together in a bowl and chill.
I used frozen berries and put about
3 - 4 cups whole berries in a bowl.
Then I mashed them up, but did not pulverize them.
I wanted some of the juice to come out and to have
some chunks of fruit. Then I put in about 1/2 cup
sugarand allowed it to chill in the fridge.
Pastry Cream
1/3 cup sugar
3 tbsp cornstarch
1/4 tsp salt
2 1/2 cups whole milk
1 1/2 tbsp vanilla extract
1 cup heavy cream, whipped with 1/4 cup powdered sugar
In a saucepan, combine the sugar, cornstarch and salt.
Pour in the milk and cook over medium heat, stirring with a wire whisk until mixture thickens and boils.
Remove from heat. Stir in vanilla.
Pour into a medium sized bowl. Press plastic wrap onto the top of the pastry cream and chill.
When mixture is completely cooled, fold in sweetened whipped cream.
Combine the milk, cornstarch, sugar and salt.
Cook until thick and bubbly.
Remove from heat and add the vanilla.
Place in a bowl and cover with plastic
wrap and allow it to chill in the fridge.
Then whip 1 cup of heavy cream and f
old that into the chilled pastry cream.
Napoleons
2 sheets (1 package) of puff pastry
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
Roll out puff pastry a little larger than it comes out of the box.
Using a cookie cutter, cut out rounds. Using a cookie cutter smaller than the first one, press it into the center of each round, but not all the way through. Prick centers with a fork. Transfer to a cookie sheet. (I was able to get 12 rounds out of one sheet.)
Brush the edges of the round with a beaten egg then sprinkle with a little sugar.
Bake rounds for about 10 minutes until lightly golden brown.
While rounds are still hot, press the centers down with a fork. Allow to cool.
Fill one round with pastry cream, top with another round and fill with more pastry cream. Ladle a scoop of berries over the top. Top
