Make a decadent bakery shop treat at home with this indulgent recipe for a Chocolate and Raspberry Napoleon. Fresh raspberries stud chocolate pastry cream layered between airy sheets of puff pastry in this chocolate-raspberry dessert. A match made in heaven!
Prepared puff pastry makes this dessert easier to assemble, the trickiest part is the pastry cream so be sure to follow the directions exactly!
Chocolate and Raspberry Napoleon
Ingredients:
For Pastry Cream:
1.5 Cups Milk
4 Large Egg Yolks
1/4 Cup Sugar
3 tbsp All-Purpose Flour
For Napoleon:
1.5 Cups Heavy Cream
2 tbsp Brandy
600g All-butter puff pastry
2 oz Dark Chocolate, Melted
Fresh Raspberries
1 oz White Chocolate, Melted
Directions:
For Pastry Cream:
Heat the milk in a pot over medium-high heat until it just comes to a boil and remove from heat.
Whisk the egg yolks and sugar until thick then whisk in the flour.
Gradually whisk in the milk until smooth and return the mixture to the pot.
Bring to a boil, whisking until thickened then reduce heat to low and whisk for a further 2 minutes.
For Napoleon:
Stir the Brandy into the Heavy Cream, cover with plastic wrap, and chill for 1 hour.
Preheat the oven to 400 F.
Sprinkle a baking sheet with cold water.
Roll out the pastry to a rectangle slightly larger than the baking sheet.
Transfer the pastry to the sheet, and allow the edges to hang over the sheet.
Chill for 15 minutes.
Prick the pastry all over with a fork then cover with parchment paper and set a wire rack on top.
Bake for 15 minutes or until it just begins to brown.
Turn the sheet and rack over then slide the sheet back under the pastry to bake the other side for 5 minutes or until both sides are browned.
Remove from the oven and slide onto a cutting board.
With a large sharp knife trim the edges to neaten and then cut lengthwise into 3 equal strips and allow to cool.
Whip the heavy cream until stiff then stir it into the pasty cream with 2/3 of the melted dark chocolate.
Spread the remaining melted dark chocolate over one of the pasty strips.
Place a pastry strip on the serving plate and spread half the cream on it. Carefully place fresh raspberries in a single layer over the cream then place the remaining strip on top.
Use a Spoon to drizzle the melted white chocolate over the top of the Napoleon.
Keep chilled until serving.
- 1.5 Cups Milk
- 4 Large Egg Yolks
- 1/4 Cup Sugar
- 3 tbsp All-Purpose Flour
- 1.5 Cups Heavy Cream
- 2 tbsp Brandy
- 600 g All-butter puff pastry
- 2 oz Dark Chocolate Melted
- Fresh Raspberries
- 1 oz White Chocolate Melted
-
Heat the milk in a pot over medium-high heat until it just comes to a boil and remove from heat.
-
Whisk the egg yolks and sugar until thick then whisk in the flour.
-
Gradually whisk in the milk until smooth and return the mixture to the pot.
-
Bring to a boil, whisking until thickened then reduce heat to low and whisk for a further 2 minutes.
-
Stir the Brandy into the Heavy Cream, cover with plastic wrap, and chill for 1 hour.
-
Preheat the oven to 400 F.
-
Sprinkle a baking sheet with cold water.
-
Roll out the pastry to a rectangle slightly larger than the baking sheet.
-
Transfer the pastry to the sheet, and allow the edges to hang over the sheet.
-
Chill for 15 minutes.
-
Prick the pastry all over with a fork then cover with parchment paper and set a wire rack on top.
-
Bake for 15 minutes or until it just begins to brown.
-
Turn the sheet and rack over then slide the sheet back under the pastry to bake the other side for 5 minutes or until both sides are browned.
-
Remove from the oven and slide onto a cutting board.
-
With a large sharp knife trim the edges to neaten and then cut lengthwise into 3 equal strips and allow to cool.
-
Whip the heavy cream until stiff then stir it into the pasty cream with 2/3 of the melted dark chocolate.
-
Spread the remaining melted dark chocolate over one of the pasty strips.
-
Place a pastry strip on the serving plate and spread half the cream on it. Carefully place fresh raspberries in a single layer over the cream then place the remaining strip on top.
-
Use a Spoon to drizzle the melted white chocolate over the top of the Napoleon.
-
Keep chilled until serving.
This Chocolate and Raspberry Napoleon originally appeared on FrugalMomEh.com in March, 2014.
Elizabeth
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Oh my gosh that looks amazing. My mouth is watering just looking at the picture.
OMG!!! this looks so good,I sure would impress my family if I made this and it is easy to make considering what it it looks like, looks like it would be really hard to make but it’s not, thanks for sharing
That photo makes me want to reach through my computer and grab it and eat it!
OMG this looks so delish and simple to make! I wonder if it will taste as good w blueberries! love anything w choc!
zomg that just makes me heart skip a beat!!
That sounds & looks superbly delicious!
This looks really good. I know I would be to nervous to make the cream but Im sure I could figure out another way!! Yummy!
I PROMISE the cream is super easy to make. Mine only failed because it was sitting out at room temperature forever while I was trying to sort out my children. It still tasted amazing though 🙂
It looks very delicious, you make me forget that I am loosing my weight these days.
I can’t believe you called that messy!! It looks perfect!
I’m going to make it again at some point and update the pics… the cream filling should be tall and stiff.. not melting all over. It did taste pretty perfect though. Mmmm.
looks so yummy
mouth watering perfection I’d say 🙂
This looks so incredible. Thank you so much for sharing the recipe.
Wow,sounds easy goods so good.I am going to try this
I think this is a beautiful and delicious dessert to be made for a special occasion. Thank you for this wonderful recipe.
Yum, this looks delicious and it’s not that hard to make. I can’t wait to give this a try. Thank you for sharing this recipe.
I’m going to try this next time my mom visits,she would love this !