Raspberry Cream Napoleons (Print Version)
# Ingredients:
→ Puff Pastry
01 -
1 sheet puff pastry, thawed
02 -
1 tablespoon sugar
→ Raspberry Filling
03 -
1 cup fresh raspberries
04 -
2 tablespoons sugar
05 -
1 teaspoon lemon juice
→ Vanilla Cream
06 -
1 cup heavy cream
07 -
1/4 cup powdered sugar
08 -
1 teaspoon vanilla extract
→ White Chocolate Drizzle
09 -
1/2 cup white chocolate, melted
# Instructions:
01 -
Preheat oven to 200°C. Cut puff pastry into rectangles, sprinkle with sugar, and bake for 12-15 minutes until golden. Cool completely.
02 -
Simmer fresh raspberries, sugar, and lemon juice over medium heat until thickened. Let the mixture cool.
03 -
Whip heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
04 -
Slice each baked puff pastry rectangle in half horizontally. Spread vanilla cream and raspberry filling between the layers. Stack with another pastry piece.
05 -
Drizzle with melted white chocolate and serve immediately.