Raspberry Cream Napoleons (Printer-friendly)

Crisp pastry layers with vanilla cream and fresh raspberries

# What you'll need:

→ Pastry

01 - 1 sheet (approximately 17.3 oz) frozen puff pastry, thawed

→ Vanilla Cream Filling

02 - 1 cup whole milk
03 - 1/2 cup heavy cream
04 - 1/3 cup granulated sugar
05 - 1/4 cup cornstarch
06 - 4 large egg yolks
07 - 2 teaspoons pure vanilla extract
08 - 2 tablespoons unsalted butter, softened

→ Raspberries

09 - 1 1/2 cups fresh raspberries (approximately 6.3 oz)

→ Garnish

10 - 2 tablespoons powdered sugar, for dusting
11 - Fresh mint leaves (optional)

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Roll out the puff pastry on a lightly floured surface to smooth the seams. Cut into 12 equal rectangles (about 2.5 x 4 inches). Transfer to prepared sheet and prick each piece several times with a fork.
03 - Place another sheet of parchment on top and weigh down with a second baking sheet to keep pastry flat. Bake for 15 to 18 minutes, until golden and crisp. Cool completely on a wire rack.
04 - In a medium saucepan, whisk together milk, cream, sugar, and cornstarch until smooth.
05 - In a separate bowl, whisk egg yolks. Gradually add a little of the hot milk mixture to the yolks to temper, then pour yolk mixture back into the saucepan.
06 - Cook over medium heat, stirring constantly, until thickened and just starting to bubble (about 5 minutes). Remove from heat and stir in vanilla and butter until smooth.
07 - Transfer cream to a bowl, cover surface with plastic wrap, and chill until cold (at least 1 hour).
08 - Place 1 pastry rectangle on a plate. Pipe or spoon vanilla cream over, then scatter with raspberries. Repeat with a second layer of pastry, cream, and raspberries. Top with a third pastry rectangle.
09 - Dust generously with powdered sugar and garnish with mint leaves if desired. Repeat to make 6 Napoleons. Serve immediately or refrigerate up to 2 hours.

# Expert Tips:

01 -
  • That first crisp crackle when you bite through the layers stops conversation every single time
  • The vanilla cream is lush enough to eat with a spoon but holds its beautiful shape between pastry layers
  • Raspberries bring just enough tartness to cut through all that rich cream and buttery pastry
02 -
  • Let the cream chill completely before assembling or it will slide right off your pastry layers
  • Assembly is best done within an hour of serving because the pastry starts to soften once it meets the cream
  • The second baking sheet trick is non negotiable if you want flat even layers instead of puffy domed ones
03 -
  • Freeze your baking sheet for 10 minutes before baking to help the pastry hold its shape in the oven
  • Add a pinch of salt to the cream mixture if you use salted butter to balance the sweetness

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