Strawberry Napoleon with Mousseline Cream and Strawberry Coulis
Kirschwasser adds flavor to the pastry cream, mousseline, and macerated strawberries for this pretty dessert. Puff pastry baked with caramelized almonds is filled with a layer of pastry cream and served with strawberry coulis and macerated strawberries. During strawberry season it is a glorious use of bountiful berries; out of season it is a surprise robed in bright pink.
Ingredients
- Strawberry Coulis
- Strawberries - 1 cup
- Sugar - 1 tablespoon, or to taste
- Fresh lemon juice - 1⁄2 tablespoon
- Pastry Cream
- Egg Yolks - 3
- Sugar - 6 tablespoons
- Milk - 1 cup
- Cornstarch - 1 tablespoon
- Vanilla Extract - 1⁄2 teaspoon
- Heavy Cream - 2 tablespoons
- Kirschwasser - 1 tablespoon
- Mousseline
- Heavy Cream - 1 cup
- Pastry Cream - 1 cup (above)
- Gelatin - 1 package, softened in cold water
- Kirschwasser - 1 tablespoon
- Macerated Strawberries
- Strawberries - 1 pint, quartered
- Sugar - 1 tablespoon
- Kirschwasser - 1 tablespoon
- Puff Pastry
- Puff Pastry - 3⁄4 pound
- Sugar - 1⁄4 cup
- Almonds - 1⁄4 cup, sliced
- Fresh mint
Instructions
To make the strawberry coulis: Stem the fresh strawberries. In a food processor or blender combine the strawberries, sugar, and lemon juice, and purée until smooth. Refrigerate until ready to use.
To prepare the pastry cream: In a large heatproof bowl whisk together the egg yolks and sugar (the mixture will be very stiff). Add the milk and cornstarch, whisking until the cornstarch is completely dissolved. Transfer the mixture to a large, heavy-bottomed saucepan, place over medium-low heat, and bring just to a boil. Reduce the heat and simmer, whisking constantly, about 2 minutes until very thick. Transfer the hot pastry cream to a clean heatproof bowl. Add the vanilla, cream, and Kirschwasser and cover the surface with buttered waxed paper. Chill the pastry cream at least 2 hours and up to 2 days. Whisk the pastry cream before using.
To make the mousseline: In a clean mixing bowl whisk the heavy cream to form firm peaks. Beat in 1 cup of prepared pastry cream, 1 tablespoon of Kirschwasser, and the dissolved gelatin. Be careful not to overwhip.
To macerate the strawberries: In a clean bowl combine the strawberries, 1 tablespoon sugar, and Kirschwasser.
To make the strawberry Napoleon: Preheat the oven to 400 F. Cut the puff pastry into four 5 x 1-inch rectangles. Brush the puff pastry lightly with water just to moisten, and sprinkle with the sugar and almonds. Let the pastry rest in the refrigerator for 15 minutes. Remove from the refrigerator, place on a baking sheet, and place in the upper third of the oven for approximately 15 minutes or until the pastry is fully puffed and the sugar and almonds have caramelized. Remove the pastry from the oven to a rack and let cool. When the pastry is sufficiently cooled, cut each rectangle horizontally into 2 even layers.
Spread mousseline cream evenly over four bottom layers of puff pastry, and top with top layers. Decorate the sides of each serving with the macerated strawberries and serve with strawberry coulis and sprigs of fresh mint
