Raspberry chantilly napoleon
Bruno Albouze · ♥ 689 likes · 14.7K views · 3 min video
Read about mille-feuille and puff in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- homemade blitz puff pastry sheets
Thaw the frozen puff pastry sheets in the refrigerator about 30 minutes; reroll to the desired thickness.
Introduction and handling frozen puff pastry
- raspberry jam
For the top layer, sandwich a layer of raspberry jam between two pastry sheets; dock the bottom sheet and cut the top into a lattice.
Cool and cut into 12 portions; repeat with the remaining two puff pastry sheets, for 36 pastries of 4 by 2 inches.
Whip the mascarpone, heavy cream, sugar and vanilla in a mixing bowl to medium-firm peaks.
- mascarpone
- heavy cream
- sugar
- vanilla
- fresh raspberries
Pipe five dollops of chantilly onto each of the first 12 pastries, fill the gaps with fresh raspberries and drizzle with raspberry jam.
Repeat one more layer and finish with the raspberry jam lattice pastries.