Strawberry Napoleon
A Strawberry napoleon recipe, doesn't that sound delicious and full of summer vibes. A pastry with fresh strawberries cream and a glaze. A delicious strawberry napoleon dessert
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- Parchment paper
- Hand Mixer
Ingredients
Napoleon
- 4 sheets puff pastry (4 x 4 inches, 10 x 10 cm)
- 1 cup strawberries washed, hulled and sliced
Cream
- ¾ cup milk
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 2 egg yolks L
- 2 tablespoons flour
- ½ teaspoon gelatin powder
- 2 tablespoons water
- ½ cup cream
Glaze
- 1¼ cup confectioners' sugar
- 3 tablespoons water
Ingredients you need per step are listed below the step in Italic
Instructions
Puff pastry
- Preheat the oven to
350 °F or 
320 °F - Line a baking sheet with parchment paper.
- Cut the pastry in half. Bake the pastry for 20 minutes in the oven until golden brown.4 sheets puff pastry
- Let cool to room temperature on a wire rack.
Cream
- Transfer ¾ cup of milk with the sugar and vanilla to a boil.¾ cup milk, ¼ cup sugar, 1 teaspoon vanilla extract
- Mix the rest of the milk with the egg yolks and the flour until frothy.¼ cup milk, 2 egg yolks, 2 tablespoons flour
- Pour the boiling milk drop by drop, while continuing to stir with a whisk, into the bowl with the egg yolk mixture. Then pour everything back into the pan.
- Boil the cream for 2 minutes.
- Pour the cream into a low bowl and cover with plastic wrap.
- Soak the gelatine in water. Put the gelatine into a saucepan and let it melt over low heat. Turn the heat off.½ teaspoon gelatin powder, 2 tablespoons water
- Whip the cream until it's stiff.½ cup cream
- Stir the vanilla pudding with a mixer on low and mix the gelatin and whipped cream with the pudding until smooth.
- Put the cream in the fridge until it's very cold.
Glaze
- Mix the water with the confectioner's sugar to a glaze.1¼ cup confectioners' sugar, 3 tablespoons water
Napoleon
- Place a slice of puff pastry for you.
- Pipe some cream on top. Spread some sliced strawberries on top of the cream.1 cup strawberries
- Put the second slice of puff pastry on top.
- Spread the glaze on the pastry (you can dip the pastry possibly in the glaze).
- Cover with some strawberry slices.
NOTES
1.- Vanilla Extract
For a touch of vanilla in the pastry cream. You can also replace this with 2 teaspoons of vanilla sugar.
2. - Strawberries
Use fresh strawberries, which you cut into slices. And because the strawberries are the seasoning, this recipe is best in late spring and summer, when the strawberries are at their best in terms of taste.
3.- Gelatin
Soak the gelatin in cold water to soften and absorb the water. Then heat it over low heat, and the gelatin becomes liquid.
4.- Oven
When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
5.- Swiss cream vs. Custard
Pastry cream (custard) is made from egg yolks, milk, sugar, and flour that are boiled into a pudding and cooled. Swiss cream is pastry cream mixed with whipped cream.
6. - Storage
- Room temperature - The puff pastry can be baked up to 2 days in advance and stored airtight container at room temperature.
- Refrigeration - Make the pastry cream up to two days in advance and store it in the refrigerator. The Swiss cream (to which gelatin and whipped cream have been added) can be used the same day to preserve the fluffiness.
- Do not store - Make the strawberry tompouce the same day you eat them. Once they are made, you cannot keep them.
Nutrition
Calories: 396kcal | Carbohydrates: 60g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 138mg | Sodium: 41mg | Fiber: 1g | Sugar: 55g | Vitamin A: 670IU | Vitamin C: 21mg | Iron: 1mg
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