Chocolate and Raspberry Napoleon

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.

5 from 1 vote

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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
• 600 g All-butter puff pastry
• 2 oz Dark Chocolate Melted
• Fresh Raspberries
• 1 oz White Chocolate Melted

Instructions

For Pastry Cream

1. Heat the milk in a pot over medium-high heat until it just comes to a boil and remove from heat.
2. Whisk the egg yolks and sugar until thick then whisk in the flour.
3. Gradually whisk in the milk until smooth and return the mixture to the pot.
4. Bring to a boil, whisking until thickened then reduce heat to low and whisk for a further 2 minutes.

For Napoleon

1. Stir the Brandy into the Heavy Cream, cover with plastic wrap, and chill for 1 hour.
2. Preheat the oven to 400 F.
3. Sprinkle a baking sheet with cold water.
4. Roll out the pastry to a rectangle slightly larger than the baking sheet.
5. Transfer the pastry to the sheet, and allow the edges to hang over the sheet.
6. Chill for 15 minutes.
7. Prick the pastry all over with a fork then cover with parchment paper and set a wire rack on top.
8. Bake for 15 minutes or until it just begins to brown.
9. 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.
10. Remove from the oven and slide onto a cutting board.
11. With a large sharp knife trim the edges to neaten and then cut lengthwise into 3 equal strips and allow to cool.
12. Whip the heavy cream until stiff then stir it into the pasty cream with 2/3 of the melted dark chocolate.
13. Spread the remaining melted dark chocolate over one of the pasty strips.
14. 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.
15. Use a Spoon to drizzle the melted white chocolate over the top of the Napoleon.
16. Keep chilled until serving.

This Chocolate and Raspberry Napoleon originally appeared on FrugalMomEh.com in March, 2014.