NAPOLEON CREMES
For the annual Christmas open house we host, I set out a buffet with lots of food and candies like these lovely layered treats. They're so creamy, and with a green pistachio layer of pudding peeking out, they're very merry. -Gloria Jesswein, Niles, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Combine graham cracker crumbs, coconut, sugar and cocoa. Stir in melted butter and vanilla. Press onto bottom of a greased 9-in. square baking dish. Refrigerate 30 minutes., For filling, beat softened butter until smooth. Add confectioners' sugar, pudding mix and milk; beat until fluffy. Spread over crust. Refrigerate until firm, 1-1/2 to 2 hours., For topping, microwave chocolate chips and butter on high, stirring every 30 seconds, until melted and smooth. Cool. Spread over pudding layer. Refrigerate until set. Cut into bars.
Nutrition Facts : Calories 116 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber trace fiber), Protein 1g protein
NAPOLEON
A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
- Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
- Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
- Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
- Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
- Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.
NAPOLEONS
Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.
Provided by Katherine
Categories Bread Yeast Bread Recipes
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
- Bake in preheated oven until golden, about 10 minutes.
- In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
- In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
- In a small saucepan or in the microwave, heat the jam until runny.
- Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
- To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.
Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g
NAPOLEON CREMES
Make and share this Napoleon Cremes recipe from Food.com.
Provided by Annisette
Categories Candy
Time 1h15m
Yield 44 bars
Number Of Ingredients 13
Steps:
- Butter a 9-inch square pan.
- In top of a double boiler: combine 1/2 c butter, sugar, cocoa, vanilla. Cook over simmering water until the butter is melted. Stir in the slightly beaten egg.
- Continue cooking, stirring, until the mixture is thick (about 3 minutes). Blend in crumbs and coconut.
- Press the mixture in the prepared pan.
- In a bowl, cream 1/2 cup of butter. Stir in milk, pudding mix, and confectioners sugar. Beat until light and fluffy.
- Spread mixture evenly over the crust mixture in the pan.
- Chill until firm.
- In a double boiler, melt chocolate, 2 tbsp butter and paraffin. Cool, spread over pudding layer. Chill.
- Cut into 2 x 3/4 inch bars.
Nutrition Facts : Calories 122.7, Fat 7, SaturatedFat 4.3, Cholesterol 17.4, Sodium 98.3, Carbohydrate 15.3, Fiber 0.6, Sugar 12.8, Protein 0.8
NAPOLEON CREAMS
Similar to a Canadian Nanaimo bar, but this recipe uses a package of instant vanilla pudding instead of custard powder which is not to easy to find in the U.S. Chill time is bake time. Yes the margarine is listed in 3 places.
Provided by mandabears
Categories Bar Cookie
Time 3h15m
Yield 44 bars
Number Of Ingredients 13
Steps:
- In a medium saucepan over low heat or in the microwave, combine 1/2 cup margarine or butter, cocoa, sugar and the vanilla extract.
- Stir until margarine melts.
- Add the egg.
- Stir until thickened, about 3 minutes.
- Add graham crackers and coconut, mix well.
- Press into a greased 9x9 pan, I use cooking spray.
- Cream 1/2 cup margarine, milk, pudding mix, and powdered sugar.
- Beat until fluffy.
- Spread over crust.
- Chill until firm.
- Melt semi sweet morsels and 2 tablespoons margarine.
- Cool slightly.
- Spread over pudding layer.
- Chill until set.
- Cut into small bars to serve.
Nutrition Facts : Calories 128.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 4.4, Sodium 107, Carbohydrate 14.9, Fiber 0.8, Sugar 11.9, Protein 0.9
VANILLA CREAM NAPOLEONS
These bakery shop beauties are fun to recreate in your home kitchen, using frozen puff pastry sheet and pudding mix.
Provided by By Arlene Cummings
Categories Dessert
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Lightly spray 2 cookie sheets with cooking spray. On lightly floured surface, unfold pastry sheets. Cut each sheet into 3 strips along fold marks. Place on cookie sheet; prick lightly with fork all over strips. Repeat with remaining pastry sheet and second cookie sheet.
- Bake about 5 minutes. Prick surfaces of pastries with fork to prevent pastries from rising too much during baking. Bake 10 minutes longer or until golden brown. Remove pastries from cookie sheets; cool 10 to 15 minutes.
- In large bowl, beat pudding mix, 2 cups milk, vanilla and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate 10 to 15 minutes.
- In small bowl, stir powdered sugar and 3 teaspoons milk. If icing is too thick, stir in another teaspoon milk until spreadable consistency.
- On 1 pastry layer, spread about 3/4 cup pudding. Repeat with another pastry layer and 3/4 cup pudding. Top with third pastry layer. Spread icing over top. Set aside. Repeat to make second dessert with remaining pastries, pudding and icing.
- In microwavable small bowl, microwave chocolate chips uncovered on High about 30 seconds or until chocolate can be stirred smooth. Drizzle chocolate back and forth across top of each dessert. Drag toothpick through chocolate and icing to create marbled appearance.
- Cut desserts into 2-inch slices. Cover; refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving
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NAPOLEON CREMES (NO BAKE DESSERT!) - CLEVERLY SIMPLE
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Cuisine AmericanCategory DessertServings 24Calories 214 per serving
- Melt ¾ cup of the butter, the granulated sugar, cocoa, and vanilla in a medium saucepan using medium heat until smooth. Add in your coconut and graham cracker crumbs to form a dough. Spread the dough into a 2.2 qt. baking pan or 9 inch square pan and press down tightly. Put the crust into the freezer as you prepare the filling layer.
- In a large mixing bowl, beat together the instant pudding, heavy cream, and ½ cup of soft butter until creamy (about 1-2 minutes) Add in the powdered sugar until thoroughly mixed and you have the consistency of a thick frosting. Remove the crust from the freezer and spread the filling layer on top. Put it back into the freezer as you prepare the top layer.
- In a small saucepan, melt the remaining 2 T butter and 6 oz. of dark or semi-sweet chocolate chips. Remove your crust and filling from the freezer and spread this chocolate mixture on top.
- Refrigerate the napoloen cremes for at least 30 minutes until serving and cut into small squares.
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