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French Napoleon With Caramelized White Chocolate Cream and Jammy Cherries
Flaky, crispy layers of golden puff pastry are filled with creamy custard and jammy sour cherries. These French Napoleons are elegant, beautiful, and out of this world! These pastries are truly delicate and stunning in taste and looks. -@ritzymomblog

Recipe

Prep time 2hrs
Cook time 35mins
Yield: Serves or Makes 8
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For the Puff Pastry

ingredients

  • 33/4 ounces cold water
  • 3/4 teaspoon Kosher salt
  • 7 ounces all purpose flour
  • 13/4 ounces butter, melted
  • 5 ounces cold butter

For the Cherry Compote

ingredients

  • 2 cups frozen cherries
  • 2/3 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract

For the Caramelized White Chocolate Pastry Cream

ingredients

  • 1/2 cup dulcey chocolate, melted
  • 4 large egg yolks
  • 2 cups whole milk, divided
  • 1/8 teaspoon Kosher salt
  • 1/3 cup granulated sugar
  • 1 teaspoon paste vanilla bean

For the Puff Pastry

Method

  • Step 1

    In a large mixing bowl, add the cold water and salt. Then mix in melted butter. Add flour and mix with a dough scraper.

  • Step 2

    Lightly flour a surface and place dough down. Knead it a few times gently until smooth. Then flatten it into a rectangular disc. Wrap in plastic wrap and chill for 30 minutes.

  • Step 3

    Take the cold butter and use a rolling pin to tap and flatten it into a square. Trim excess as needed and put the pieces back into the butter block, keeping it a square.

  • Step 4

    Then take the pastry dough and roll it into a rectangle. Place butter block in the middle and fold the dough over it. Bring the top down over and then the bottom.

  • Step 5

    Roll out the dough to a rectangle. Take bottom third and fold over middle. Then fold top third over the middle. Rotate the dough 90 degrees. Roll it into another rectangle and repeat the folding process. Mark the dough with 2 fingers. Chill 30 minutes.

  • Step 6

    Then repeat the process two more times. (You will do 2 turns twice each time). Chill 30 minutes in between each process. Then divide into 2 equal pieces and chill the dough for 30 minutes before rolling out to bake.

  • Step 7

    Preheat oven to 400°F. Roll pastry out to paper thin.

  • Step 8

    Roll each piece of dough into 12 x 9 inch rectangle. Put onto a parchment lined baking sheet and poke small holes throughout the dough with a fork.

  • Step 9

    Bake for 8 minutes. Then as it starts to puff up, reduce the heat to 375°F, and put a second baking sheet over the puff pastry. Bake an additional 15-20 minutes, until deep golden brown.

  • Step 10

    Then trim the edges and cut into 12 equal rectangles. Reserve.

For the Pastry Cream

Method

  • Step 1

    In a heatproof bowl, melt the caramelized white chocolate. Start with 1 minute. Stir until smooth. If it needs more time, heat 10 seconds more. Set aside.

  • Step 2

    In a small bowl, whisk together the egg yolks with cornstarch and 1/4 cup of milk.

  • Step 3

    In a saucepan set over medium low heat, whisk together remaining milk with salt and sugar. Once it heats, temper some into the egg mixture using a steady, pencil thin stream while whisking eggs.

  • Step 4

    Pour whole mixture back into saucepan. Whisk constantly until it thickens, 6-9 minutes.

  • Step 5

    Then pour over the melted caramelized white chocolate and whisk to combine. Put plastic wrap against pastry cream to prevent a film and chill for at least 1 hour.

For the Cherry Compote

Method

  • Step 1

    Add all ingredients to a saucepan set over medium heat. Bring to a boil and reduce to medium low. Simmer for about 10-15 minutes, until cherries are soft and the juice has thickened, stirring occasionally.

  • Step 2

    Remove from heat and stir in vanilla extract. Allow to cool and it will thicken more.

For the Assembly

Method

  • Step 1

    Place a rectangle of puff pastry down. Pipe out the pastry cream, leaving space for fruit. Add fruit. Top with another piece of puff pastry and repeat this process two more times. Dust with powdered sugar.