Vanilla Cream & Raspberry Napoleons

A crowd pleaser and impressive dessert.
Prep Time: 10 min
Cook Time: 10 min
Total Time: 140 Min
Serves: 8

Ingredients

• 2 cups whole milk

• 1/3 cup granulated sugar

• 3 large egg yolks, room temperature

• 1/4 cup and 1/2 tablespoon cornstarch

• 1 ½ teaspoons pure vanilla extract

• 1 box puff pastry sheets

• 3 egg whites (for egg wash)

• 12 oz. raspberries

• Powdered sugar for dusting

Directions

Step 1.

Put the milk and half of the sugar in a saucepan, give it a stir and bring to a boil at high heat. (If you are using a vanilla bean instead of vanilla extract, you should split the vanilla bean lengthwise, down the middle, scrape the seeds into the milk, and also add the bean.).

Step 2.

While the saucepan is on the stove, stir half of the sugar and egg yolks in a heat proof mixing bowl with a whisk. When combined, add the cornstarch and stir until there are no lumps in the mixture.

Step 3.

Once the milk comes to a boil, remove the saucepan from the heat and temper the eggs: pour almost ⅓ of the milk very slowly into the egg mixture, whisking constantly at the same time to prevent it from curdling. Pour the tempered eggs into the milk mixture and whisk at the same time. Whisk in the vanilla extract.

Step 4.

Place the saucepan over med-high heat, whisking constantly and let the mixture boil first and then let it boil for extra 2 minutes until it is thick and smooth.

Step 5.

Take the pan from the heat. (If you are using vanilla bean, it is time to remove the bean from the mixture). Pour the pastry cream into a large and shallow bowl to let it cool fast. Immediately cover the pastry cream with a plastic film and lightly press so the plastic film can touch the pastry cream to prevent a skin from forming on top. First, let it cool at room temperature and then keep it in the fridge until ready to use. Depending on how large and shallow your pan is, it can take 2-3 hours to cool. You can keep it in the fridge for up to 4 days.

Step 6.

Take thawed puff pastry out of the bag and roll out lightly on parchment paper. Cut into squares 3 inches by 3 inches and place on parchment lined baking sheet.  Whisk egg whites until lightly frothy and set aside. Take a fork and liberally poke holes in the puff pastry. Repeat with other puff pastry sheet.  Brush with egg white wash and bake per instructions on box.  Let cool.

Step 7.

Take out pastry cream and whisk until it is loosened up and pour into an icing bag fitted with a large star tip. 

Step 8.

Place one square of baked puff pastry on dessert plate and place raspberries around the perimeter stem side down.  Fill center with pastry cream and push berries into the cream slightly to keep everything together.

Step 9.

Top cream with another square of puff pastry and top with a small amount of pastry cream. Add raspberries to the top and dust with powdered sugar (optional). Serve immediately.