Strawberry Napoleon

Posted by: Mimi Hiller 05-25-99 9:14 PM

Strawberry Napoleon

Recipe By : Hedgerose Heights Inn
Serving Size : 4

Strawberry Coulis:
1 cup strawberries
1 tablespoon sugar -- or to taste
1/2 teaspoon fresh lemon juice

Pastry Cream:
3 egg yolks
6 tablespoons sugar
1 cup milk
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
2 tablespoons heavy cream
1 tablespoon Kirschwasser

1 cup heavy (whipping) cream
1 cup Pastry Cream (above)
1 package gelatin -- softened in 1 tablespoon cold water
1 tablespoon Kirschwasser

Macerated Strawberries:
1 pint strawberries -- quartered
1 tablespoon sugar
1 tablespoon Kirschwasser

Puff Pastry:
3/4 pound puff pastry dough
1/4 cup sugar
1/4 cup sliced almonds
Fresh mint

Prepare strawberry coulis: Stem fresh strawberries. In a food processor or blender, combine strawberries, sugar, and lemon juice, and puree until smooth. Refrigerate until ready to use.

Prepare pastry cream: In a large heatproof bowl whisk together egg yolks and sugar (the mixture will be very stiff). Add milk and cornstarch, whisking until cornstarch is completely dissolved. Transfer mixture to a large, heavy-bottomed saucepan, place over medium-low heat, and bring just to a boil. Reduce heat and simmer, whisking constantly, about 2 minutes, until very thick.

Transfer hot pastry cream to a clean, heatproof bowl. Add vanilla, cream, and Kirschwasser and cover surface with buttered waxed paper. Chill pastry cream at least 2 hours, and up to 2 days. Whisk pastry cream before using.

Prepare mousseline: In a clean mixing bowl whisk heavy cream to form firm peaks. Beat in 1 cup of prepared pastry cream, dissolved gelatin, and 1 tablespoon Kirschwasser. Do not overbeat.

Macerate strawberries: In a clean bowl combine strawberries, sugar, and Kirschwasser. Let stand at least 30 minutes.

Prepare Napoleon: Thaw puff pastry. Preheat oven to 400 F.

Cut puff pastry into four 5- x 1-inch rectangles. Brush puff pastry lightly with water just to moisten, and sprinkle with sugar and almonds. Let pastry rest in refrigerator for 15 minutes.

Remove from refrigerator, place on a baking sheet, and place in upper third of oven for approximately 15 minutes or until pastry is fully puffed and sugar and almonds have lightly browned. Remove pastry from oven to a rack and let cool.

When pastry is cool, cut each rectangle horizontally into 2 even layers. Spread mousseline cream evenly over four bottom layers of puff pastry, and top with top layers. Decorate around sides of each serving with macerated strawberries and serve with strawberry coulis and sprigs of fresh mint.

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