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Raspberry Napoleans - Valentine's Day Dessert!

Sunday, February 12, 2012 4:48

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Valentine’s Day is one of my favorite days of the year. It’s a day devoted to sharing your heart with those special to you, whether it’s your significant other, child, parent or friends. If you’re not one to share your feelings much, Valentine’s Day gives you reason to do so. Of course, this has never been an issue for me – I make no bones about sharing my feelings anytime.

If you get my monthly newsletter then you’ve already seen a special Valentine’s Day dessert plus this one. However, if you don’t receive it, then here’s a wonderful dessert that looks difficult but is quite simple. Taking no time to prepare the end result is tasty, pretty and the perfect expression of your affection!

Although I’m demonstrating this dessert in a heart shape, you could cut it to be any shape from squares, triangles, to holiday shapes. Add raspberries, strawberries, blueberries, blackberries – any type of berry or blend of berries to suit your taste.

Here’s a how-to video I put together to assist, when you’re ready to make Raspberry Napoleans -blended with one of my favorite love songs by Anita Baker, called “Rapture.”

Below the video is the recipe. I hope you enjoy it!

(Music: Antia Baker, “Rapture”)

Raspberry Napoleans

Ingredients:

1/4 cup granulated sugar
1-2 sheets frozen puff pastry, thawed (depending on shape used)
1 pound fresh sliced strawberries, raspberries, blueberries, and/or blackberries
Sugar to taste
1 cup whipping cream
2 Tablespoons Chambord or Framboise liqueur

1/4 cup powdered sugar

Directions:

Preheat ovento 375 degrees F.

Sprinklework surface with the granulated sugar. Unroll puff pastry and place on sugar. Drizzle with additional sugar, and roll out puff pastry to 1/16 – 1/8 inch thick. Prick entire surface with a fork. This is called, “docking” and will keep the puff pastry from rising too much. Cut into desired shape. Transfer to baking sheets lined with parchmentpaper.

Bake for 15 minutes or until golden brown. Check the dough about mid-way through thecooking. If it’s puffing up, poke it with a fork to deflate it. When done,transfer to a rack to cool. Puff Pastry shapes can be made 1 day ahead and kept in anairtight container.

Mix desired berrieswith sugar to taste – can smash lightly with a fork to get the juices to macerate quickly. Cover and set aside for 1 hour. You can prepare theberries several hours in advance.

Just beforeassembling the dessert, whip chilled cream at high speed until soft peaks start to form. Add powdered sugar and liqueur. Whip until thepeaks firmly hold their shape.

To assemble,add a teaspoon of whipped cream on a plate and top with one of the puff pastry shapes – this will act like glue to hold the Napoleans in place. Top with whipped cream then berries. Repeat 2 more times until you have a 3 layered Raspberry Napolean. Serve immediately!

Vicki Bensinger has been teaching culinary classes throughout Missouri since 1992. However, she saw the need for more specialized classes and in 2004 established “At Home with Vicki Bensinger“, offering personalized private culinary classes for individuals and small groups (ages 7 to adult) in the comfort of their home or organization.

Having an In-Home Culinary Class is the perfect way to get together with friends while you learn to cook, hone your culinary skills or just have a fun time with friends and food.

If you’d like to learn more about her classes please email Vicki at: linking text or [email protected]

Please follow her on Facebook

Member:
“IACP”
“Women Chefs & Restaurateurs”

Please check out Vicki’s blog where she shares recipes, tips, videos, giveaways and everything food related. The recipes Vicki has posted on her blog are recipes she hopes everyone will be able to prepare.

Happy Cooking!

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