Best Eberhards Alpine Strawberry Napoleon Recipes

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STRAWBERRY NAPOLEONS



Strawberry Napoleons image

Provided by David Wells

Categories     Milk/Cream     Dairy     Fruit     Dessert     Strawberry     Summer     Pastry     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

For strawberry sauce:
1 (10-ounce) package frozen strawberries in syrup, thawed
1 cup granulated sugar
1 1/2 pound fresh strawberries (1 1/2 pints)
1 1/2 cups chilled heavy cream
12 Almond Lace Cookies
Confectioners sugar for dusting

Steps:

  • Make sauce:
  • Simmer strawberries in syrup with sugar, stirring, until sugar is dissolved, about 2 minutes. Cool to room temperature, then pur\ée in a blender.
  • Assemble napoleons:
  • Trim and quarter enough strawberries to measure 3 cups. Beat cream in a chilled bowl until it just holds stiff peaks.
  • Put 1 cookie on a plate and spread 1/2 cup whipped cream over it. Top with ‚ cup quartered strawberries and drizzle about 3 tablespoons sauce over them. Lean a second cookie at an angle over berries and lightly dust with confectioners sugar. Make 5 more napoleons in same manner.

STRAWBERRY NAPOLEONS



Strawberry Napoleons image

making these napoleons doesn't have nearly as much of a learning curve. �� Putting them together starts with making the pastry cream. If you've never made homemade pastry cream, you're totally missing out. It's SO good! And it's especially good with fresh fruit and whipped cream. What you want is a nice, stable pastry cream. The egg yolks and the cornstarch are the thickeners in this case, along with cooking it over the stove. Too little cooking time and it's too thin, too much and it's a bit too thick. Keep in mind that it will continue to thicken as it cools. So if you cook it until it looks as thick as you'll want it to be when it's cool, it'll be much too thick when actually cool

Provided by Bonnie G 2

Categories     Dessert

Time 40m

Yield 1 Napoleon, 8 serving(s)

Number Of Ingredients 19

2 egg yolks
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup milk
1 tablespoon salted butter
3/4 teaspoon vanilla extract
1/4 cup heavy whipping cream, cold
2 tablespoons powdered sugar
17 1/3 ounces puff pastry sheets
3/4 cup chopped fresh strawberries
1 cup powdered sugar, sifted
2 teaspoons corn syrup
1 tablespoon unsalted butter, melted
1/2 teaspoon vanilla extract
1 -2 tablespoon milk
1/4 cup heavy whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla extract
powdered sugar

Steps:

  • To make the pastry cream, add the egg yolks to a medium sized bowl and gently beat them together. Set aside.
  • 2. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • 3. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • 4. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • 5. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't scramble the egg yolks.
  • 6. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • 7. Remove from heat and add butter and vanilla extract. Stir until smooth, then top with clear wrap that touches the top of the cream (it helps prevent a film from forming on top). Refrigerate until cool and ready to use.
  • 8. Remove the two sheets of puff pastry from the box and cut each set into 3 strips, for a total of 6 strips.
  • 9. Place on a baking sheet and bake for about 13 minutes.
  • 10. Remove them from the oven and allow to cool. Press the baked pastry down just a bit, if needed so they layers are relatively flat.
  • 11. To finish making the pastry cream, add the heavy whipping cream and powdered sugar to a large mixer bowl and whip until stiff peaks form.
  • 12. Gently fold the whipped cream into the pastry cream.
  • 13. To layer everything together, place a layer of puff pastry onto a serving plate and top it with some chopped strawberries.
  • 14. Pipe or spread some pastry cream on top of the berries, then repeat another layer of puff pastry, strawberries and pastry cream.
  • 15. Top off the pastry with a third pastry strip on top. Repeat steps 13 through 15 with the remaining puff pastry, pastry cream and strawberries.
  • 16. To make the icing, add all ingredients to a small bowl and whisk until smooth. Spread the icing onto the top of the completed napoleons.
  • 17. To add the whipped cream topping, add the ingredients to a large mixer bowl and whisk until stiff peaks form.
  • 18. Pipe swirls of the whipped cream on top of the napoleons and top with a few additional chopped berries. Refrigerate until ready to serve. Napoleons are best fresh, or refrigerated for 1-2 days.

Nutrition Facts : Calories 556.2, Fat 33.8, SaturatedFat 12.1, Cholesterol 73, Sodium 186.2, Carbohydrate 57.9, Fiber 1.2, Sugar 26.5, Protein 6.3

BEST EVER STRAWBERRY NAPOLEONS



Best Ever Strawberry Napoleons image

Super good desert. I've loved this desert since I worked at a fancy restaurant as a waitress putting these together. I've been trying to get the recipe right for the filling for quite sometime and I've finally got it! Enjoy!!!!

Provided by SweetBamaGirl

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 9

0.5 (17 ounce) box puff pastry
1 (3 1/2 ounce) box Jello Instant Vanilla Pudding Mix
1 teaspoon almond extract
1 3/4 cups milk
1 cup frozen sweetened strawberries, thawed
whipped cream (garnishes) (optional)
chocolate curls
powdered sugar
fresh strawberries

Steps:

  • Thaw 1/2 box puff pastry dough at room temp for about 45 minutes.
  • Cut into 6 squares for larger deserts or 24 squares for smaller ones.
  • Bake according to package directions, let cool completely.
  • Seperate each sqare into a top and bottom.
  • Mix pudding and 1 3/4 cup cold milk for about two minutes then add almond extract.
  • For larger desserts spoon a heaping tablespoon of filling onto bottom pastry, then add about a teaspoon off strawberries.
  • Top with top pastry and finish off with a dollop of whipped cream and a sprinkle of confectionary sugar. (very chic!).
  • For smaller desserts do the same but save out 8 tops. dollop about 2tsp of filling and a few strawberries on the bottom, add another pastry(not the top) then more filling and strawberries. Then add the top and garnish. Serve imediately or refrigerate upto 24 hours.
  • It's VERY EASY!

Nutrition Facts : Calories 362.6, Fat 18.1, SaturatedFat 5.6, Cholesterol 10, Sodium 366.9, Carbohydrate 45.4, Fiber 1.4, Sugar 23.4, Protein 5.5

RASPBERRY COULIS FOR EBERHARD'S ALPINE STRAWBERRY NAPOLEON



Raspberry Coulis for Eberhard's Alpine Strawberry Napoleon image

Use this recipe to make Eberhard's Alpine Strawberry Napoleon.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes about 1/2 cup

Number Of Ingredients 2

1 pint raspberries
2 to 3 tablespoons superfine sugar

Steps:

  • In a medium bowl, mash berries with a fork. Stir in sugar, using just enough to take the edge off the tartness. Let them macerate for 20 to 30 minutes to bring out the juices. Transfer to a blender or food processor, and puree until smooth. Strain through a fine-mesh sieve to remove the seeds, reserving the coulis. Adjust thickness if necessary with a little water.

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