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Creamy Napoleons

Healthycooking's picture
Ingredients
  Sugar 1 1⁄2 Cup (24 tbs)
  Cornstarch 9 Tablespoon, divided (1/2 Cup Plus 1 Tablespoon)
  Salt 1⁄8 Teaspoon
  Whole milk 3 Cup (48 tbs)
  Egg yolks 8
  Vanilla extract 1 Tablespoon
  Puff pastry sheets 2 , thawed (Commercial)
  Frozen sweetened strawberries 10 Ounce, thawed (1 Package)
  Red currant jelly 1⁄4 Cup (4 tbs)
  Cognac 2 Tablespoon
  Whipping cream 3⁄4 Cup (12 tbs), whipped
  Sifted powdered sugar 2 Tablespoon
  Grated semisweet chocolate 2 Tablespoon
Directions

Combine 1 1/2 cups sugar, 1/2 cup cornstarch, and salt.
Add milk, stirring well.
Cook over medium heat, stirring constantly, until thick.
Beat egg yolks until thick and pale.
Stir one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
Bring to a boil; cook, stirring constantly, 1 minute or until thick.
Remove from heat; stir in vanilla.
Let stand at room temperature 30 minutes.
Cover and chill.
Roll pastry to remove fold lines.
Cut into 8 squares.
Place on baking sheet; bake at 350° for 15 minutes.
Let cool.
Cut each square in half horizontally.
Place strawberries in an electric blender; cover and process until smooth.
Press through a sieve; discard pulp.
Combine strawberry puree and remaining 1 tablespoon cornstarch in a saucepan; stir.
Add jelly; cook over medium heat until thick.
Cook, stirring constantly, 1 minute.
Remove from heat; stir in Cognac.
Place bottom halves of pastry squares on plates.
Fold whipped cream into custard; spoon onto pastry squares.
Top with remaining halves.
Sprinkle with powdered sugar and chocolate.
Spoon strawberry sauce in small circles onto plates; pull a wooden pick through circles.
Garnish with berries, if desired.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked

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