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These dainty Raspberry Cream Napoleons turn basic ingredients into a bakery-style treat that looks fancy but takes little work. The mix of crispy puff pastry, zesty raspberry filling, and smooth vanilla cream makes a dessert that's airy yet filling.
I first whipped up these Napoleons for my sister's birthday gathering when I wanted something classy but couldn't spare time for a complex cake. The vivid raspberry filling next to the creamy white topping got so many nice words that it's now my backup plan for impressing guests.
Ingredients
- Puff pastry sheets: Grabbed from the freezer aisle thawed as directed on the box for the crispiest texture
- Fresh raspberries: Giving just the right mix of sweet and sour pick firm berries with no mushy parts
- Lemon juice: Brings a zing that cuts through the creamy richness
- Heavy cream: Pick one with at least 36% fat so it whips up just right
- White chocolate: Try to use genuine white chocolate with cocoa butter for the creamiest topping
Step-by-Step Instructions
- Fix the pastry:
- First heat your oven to 400°F and put parchment on a baking tray. Open the thawed puff pastry on a lightly floured counter and cut into even shapes about 4 by 3 inches each. Put them on your lined tray with at least an inch gap between them. Sprinkle sugar on top which will turn golden as they bake.
- Cook until puffy and golden:
- Stick the tray in your hot oven and bake for around 12 to 15 minutes until they've risen a lot and turned deep gold. The sugar will make a shiny top. Let them cool fully on a rack before you cut them.
- Whip up raspberry filling:
- While they're baking mix fresh raspberries sugar and lemon juice in a small pot. Heat gently over medium flame stirring now and then until berries soften and mix gets a bit thicker roughly 8 minutes. Pour into a bowl and chill until it's completely cold.
- Beat the vanilla cream:
- In a big bowl mix heavy cream powdered sugar and vanilla. With an electric mixer start slow then go faster until you get firm peaks about 3 minutes. Don't beat too much or it'll get lumpy.
- Build your napoleons:
- With a bread knife carefully cut each pastry piece across to make two thin slices. Put vanilla cream on the bottom half then a thin layer of raspberry mix. Add another pastry piece and do it again ending with pastry on top.
- Finish with style:
- Melt white chocolate in a microwave bowl using 20 second bursts stirring each time until smooth. Put it in a small plastic bag cut a tiny hole in one corner and zigzag it over your stacked napoleons. Top with fresh raspberries and maybe some powdered sugar if you want.
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The vanilla cream is really the star of this treat. I found out that if you cool the mixing bowl and beaters in the fridge for 10 minutes before whipping you'll get a super stable cream that stays put between the pastry layers even when it's warm outside.
Storage Tips
Though these napoleons taste best within a few hours after putting them together you can keep the parts separate to build right before serving. The baked puff pastry stays crisp in a sealed container at room temp for up to 2 days. The raspberry mix and vanilla cream can go in the fridge separately for up to 3 days. If you must store fully built napoleons wrap them loosely and keep cold for no more than 6 hours or the pastry will start to get soft.
Seasonal Variations
This napoleon setup works great with whatever fruits are in season. During summer swap raspberries for fresh blackberries or cut strawberries. Fall is perfect for soft spiced pears or apple mix with a touch of cinnamon. Winter brings chances to use blood orange or meyer lemon curd instead. The vanilla cream stays the same giving you a plain base that goes with any fruit.
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Serving Suggestions
These napoleons look best as single treats handed out on small plates with a light dust of powdered sugar. For a full dessert spread try adding some fresh berries and a tiny scoop of vanilla bean ice cream on the side. They make a gorgeous centerpiece for tea time or a light sweet after a nice dinner. The pretty layers and bright colors don't need extra decoration beyond maybe a mint leaf or one perfect berry.
Frequently Asked Questions
- → How can I keep the pastry crispy?
Let the puff pastry cool completely before stacking. Also, assemble the dessert just before eating to keep it crunchy.
- → Are frozen raspberries a good option?
Yes, frozen raspberries will work well. Defrost them and get rid of any extra water before cooking.
- → What’s the secret to stiff whipped cream?
Use very cold cream and chill the bowl and tools beforehand for the best results.
- → What other options are there if I’ve got no white chocolate?
Swap it out with dark or milk chocolate, or simply sprinkle powdered sugar over the top instead.
- → Can I make everything ahead of time?
You can prep the pastry, cream, and raspberry mix beforehand. Just combine them at the last minute for the best crunch.