• 1 Rating

This dessert, a favorite of chef Eberhard Mueller, is a twist on the classic Napoleon and uses Alpine strawberries between layers of crisp puff pastry and freshly whipped cream.



Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees. Unfold puff pastry, and place on two baking sheets. Bake until the dough has puffed but is still soft and not yet browned, 7 to 10 minutes. Set a wire rack directly on top of the dough, and press gently to flatten to about 1/8 inch. Bake until lightly browned, 8 to 10 minutes. Cool on a wire rack.

  • Transfer pastry to a cutting board. Increase the oven temperature to 475 degrees. Using a serrated knife, cut the pastry into eighteen 2-by-3-inch rectangles. (If you have extra pastry, cut out a few more rectangles to replace any that break.) Evenly dust the pastry with 1/2 cup confectioners' sugar. Return the pastry to the baking sheet, and bake until the sugar is melted to a glaze, and the pastry is browned, 2 to 3 minutes. Transfer to a rack, and let cool. (This can also be done under a broiler, watched very closely.)

  • In a medium mixing bowl, combine heavy cream and creme fraiche. Add vanilla seed scrapings and the remaining 2 tablespoons confectioners' sugar; whisk until stiff.

  • To assemble the Napoleons, transfer the whipped cream into a disposable pastry bag. Cut off about 1/2 inch of the tip of the bag with scissors. Pipe a 1/4-inch-thick layer of whipped cream over twelve of the pastry rectangles. Top with a single layer of berries. Stack six of the filled pastries on top of the other six. Top each stack with a plain pastry. Place each Napolean on a dessert plate, and drizzle about 2 tablespoons raspberry coulis around the pastry.


1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0