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Framboises/Napolean w/ Fresh Raspberries




Source of Recipe


Internet


List of Ingredients




3 sheets of puff pastry dough (you'll need two
boxes of Pepperidge Farm Puff pastry, or need to
cut a single sheet into three equal sections)
1 quart fresh raspberries

For the cream:
4 large egg yolks
4 tablespoons of sugar
2 tablespoons of flour
1 teaspoon of vanilla
2 cups whole milk
1 pint whipping cream to be whipped
separately and folded in to the pastry cream

Powdered sugar for decoration

Instructions:
Defrost the pastry dough in the refrigerator overnight. Place on baking sheets with baking paper below, poke all over with a fork to prevent puffing and bake at 400/200C for 30 minutes or till nicely browned and cooked through. Remove and let cool.

Meantime, start the pastry cream:
Put the milk on the stove at low heat to scald. In a mixer, place your egg yolks, sugar, flour and vanilla and beat well - till lightened in color. Transfer the mixture to a double boiler, pour into it gently, whisking all the while, the hot milk. Put on a low flame under the double boiler and continue whisking till the mixture has thickened well - keep mixing for a minute or two after it thickens (the addition of flour will prevent it from curdling too quickly).

Take the cream off the double boiler, place in a bowl with ice and water and continue whisking till cool. Place in the refrigerator till needed.

Whip the whipping cream. Fold into the chilled pastry cream.

An hour or 2 before serving, take out your serving platter and place one sheet of the puff pastry on it. Spread half the cream on the pastry, sprinkle with berries and lay another layer of the pastry on top.

Repeat. Top off with the last layer of pastry, sprinkle some berries on top and some powdered sugar. Chill briefly in the freezer to make slicing easier. Slice with a warmed knife into rectangles. Serve with extra raspberries on the plate.


Recipe