Best Refrigerator French Pastry Dessert No Bake Recipes

EASY NO-BAKE CRèME BRûLéE

Steps:

• In a medium saucepan, combine the cream, milk and sugar. Use a sharp knife to scrape the vanilla beans from the pod and add to the saucepan. Place over medium heat and stir to dissolve the sugar. Heat just until bubbles appear at the edges and mixture is steaming (do not bring to a boil).
• Meanwhile, whisk together the egg yolks and cornstarch in a medium bowl. Add the hot cream mixture in a slow steady stream while whisking constantly.
• Pour mixture back into the saucepan and return to medium heat. Cook, stirring constantly with a spatula to scrape the bottom, until mixture just comes to a boil and thickens. This will take 3-5 minutes, increase heat if needed. Once thickened, cook for an additional 1 minute, while continuing to stir.
• Remove from heat and pass custard through a mesh strainer to remove any lumps. Spoon into individual ramekins. Place in the fridge, uncovered, to set up for at least 2 hours.
• When ready to serve, sprinkle ramekins generously with granulated sugar. Working with one at a time, pass a kitchen torch over the surface until sugar melts and caramelizes. Serve immediately.

NAPOLEON DESSERT | MILLE FEUILLE CREAM PASTRY

Steps:

• Thaw the puff pastry according to the package directions.
• Preheat the oven to 400 degrees F (204.4 degrees C) and cover a baking sheet with parchment paper.
• Unfold both sheets of pastry and divide each into thirds by cutting along the fold lines, giving you 6 rectangles of pastry. Lay the rectangles on the parchment covered baking sheet, spacing them about 1/4-inch apart.
• Cover the pastry with another sheet of parchment paper and lay another baking sheet on top. This will prevent the puff pastry from rising too much and give the pastry nice, flaky layers.
• Bake for 35-40 minutes. Remove the top baking sheet and the top layer of parchment and bake for another 5-10 minutes, until the pastry is golden brown. (*Please read the note below abotu preventing your puff pastry from burning.)
• Remove from the oven and let cool completely before assembly.
• Lay one sheet of baked puff pastry on a serving dish and spread about a 1/2-inch thick layer of pastry cream evenly over the top. Layer another rectangle of pastry over the cream, repeat with another 1/2-inch thick layer of pastry cream and top with a third pastry rectangle. Press on the top of the Napoleon slightly just to evenly distribute the layers.
• Repeat with the remaining pastry rectangles and pastry cream. Cover the Napoleons with plastic wrap and refrigerate for at least 2 hours. (*See note below.)
• Dust the tops of each Napoleon with a thick layer of powdered sugar right before serving.
• Slice each Napoleon into 6 slices, using a serrated knife.

REFRIGERATOR FRENCH PASTRY DESSERT (NO BAKE)

Steps:

• Prepare an 11 x 7-inch baking dish, you can even prepare this in a large glass trifle bowl.
• Arrange a layer of crackers on the bottom of the dish (you might have to break some to fit).
• Prepare pudding as directed on the box (using half and half cream in place of milk) chill in the fridge for 15 minutes, then spread over the crackers in the dish.
• Whip the 2-1/2 cups of whipping cream with the confectioners sugar and vanilla (add more confectioners sugar than 4 tablespoons for a sweeter taste if desired).
• Spread the whipped cream over the pudding in the pan.
• Arrange remaining crackers on top of the whipped cream.
• For the topping: in a bowl, mix the 2-1/2 cups confectioners sugar with the whipping cream or half and half (start with 5 tablespoons adding more to make a smooth spreadable glaze.
• Spread thinly over crackers.
• Melt the chocolate with butter in the microwave until melted; stir with a small spoon until smooth.
• Drizzle the melted chocolate on top of the glaze and run a knife through to create swirls or designs.
• Refrigerate for a minimum of 12 hours (can be prepared early in the morning, and served in the evening, but better if refrigerated overnight).