Strawberry-Raspberry Napoleons (Milles Feuilles) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love Napoleons! There is just something perfect about crunchy, buttery, puff pastry, awesome lemon curd and whipped cream between the layers and fresh, vibrant-tasting fruit! Ingredients:
1 (1 lb) package frozen puff pastry, thawed (if you can get the frozen puff pastry made with 100% butter, you're really cooking !) |
2 eggs, beaten to blend (glaze) |
2 cups chilled whipping cream |
1 1/2 tablespoons icing sugar |
3/4 teaspoon vanilla extract |
3 1/2 cups lemon curd |
2 pints strawberries, thinly sliced |
3 pints raspberries |
8 egg yolks |
1 1/4 cups superfine sugar |
1 cup fresh lemon juice |
5 lemons, zest of, grated |
1/2 cup butter |
Directions:
1. Preheat oven to 400°F.
2. Roll each pastry sheet out on lightly-floured surface to thickness of 1/4 inch. Cut out 8, 6 X 3 inch rectangles. Set on baking sheet and brush with egg glaze, ensuring egg doesn’t drip down sides of pastry (this will inhibit a good rising in the oven). Bake until crisp and brown, about 12-14 minutes. Using serrated knife, split pastry in half horizontally.
3. Beat cream, vanilla extract and 1 1/2 tblsps icing sugar to stiff peaks.
4. For lemon curd: Beat yolks and sugar until pale and thick, about 5 minutes. Blend in juice and zest, add butter. Set over simmering water and cook until mixture is the texture of custard, whisking frequently, about 30 minutes. (can be prepared 1 week ahead).
5. Assemble just before serving: Spread bottom of each plate with 1/4 to 1/3 cup lemon curd. Set bottom half of pastry in center of plate. Spread pastry with thin layer of curd. Cover with about 1 inch of whipped cream. Top with other half of pastry. Spread with thin layer of curd. Cover with about 1 inch of whipped cream. Decorate with overlapping slices of strawberry. Scatter raspberries over lemon curd on plate. Dust with icing sugar and serve immediately.
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