View Other Topics

Mini French Napoleons

May 12, 2016

Image provided by: Mini French Napoleons - tfi-wakefern

Servings:4 Prep Time:15 minutes Cook Time:35 minutes Refrigeration Time:10 min

These fruit filled mini French Napoleons from are easy and seriously delicious. A dessert as grand as the emperor himself.


2 cups half-and-half

1/2 cup sugar, divided

Pinch of salt

5 egg yolks

3 Tbs cornstarch

4 Tbs chilled unsalted butter, cut into pieces

1 1/2 tsp vanilla extract

1 sheet frozen puff pastry, thawed

Fresh mixed berries

Powdered sugar


1. For the pastry cream, in a medium saucepan heat half-and-half, 6 tablespoons of the sugar, and salt over medium heat until simmering, stirring occasionally.

2. In a medium bowl whisk together egg yolks and remaining 2 tablespoons sugar; whisk constantly until well-combined. Add cornstarch; whisk until mixture is pale yellow and thick.

3. Very gradually whiskhalf-and-half mixture into yolk mixture. Return mixture to a clean saucepan. Place saucepan over medium heat, whisking constantly until thickened and glossy. Remove from heat, whisk in butter and vanilla.

4. Strain mixture through a fine-mesh sieveset over a medium bowl. Press plastic wrap directly on the surface of the pastry cream and refrigerate until well-chilled. (at least30 min)

5. Meanwhile, preheat oven to 400°F. Unfold puff pastry sheet on a lightly floured surface; roll the pastry out to 1/16-inch thickness. Cut pastry into 12 squares. Transfer pastry squares to a parchment paper-lined baking sheet. Pierce pastry squares with a fork, and sprinkle evenly with sugar; chill pastry in the fridge for 10 minutes. Bake the pastry squares for about 15 to 18 minutes or until puffed and golden; let cool.

6. For each serving, layer puff pastry squares and pastry cream as desired. Garnish with fresh berries and powdered sugar, and serve.

Share This Blog with Friends!