Strawberry Napoleon: Prepare to be transported to a world of delicate pastry, luscious cream, and the bright, sweet burst of fresh strawberries! This isn’t just a dessert; it’s an experience, a symphony of textures and flavors that will leave you craving more. Have you ever wondered how such an elegant treat came to be? The Napoleon, also known as a Mille-Feuille (meaning “thousand leaves”), boasts a rich history rooted in French pastry tradition. While its exact origins are debated, its evolution over centuries has resulted in the exquisite dessert we know and love today.
What makes a Strawberry Napoleon so irresistible? It’s the perfect balance of crisp, flaky puff pastry, a creamy, smooth filling (often pastry cream or whipped cream), and the delightful tang of ripe strawberries. The contrast between the textures is simply divine, and the combination of sweet and slightly tart flavors is a crowd-pleaser every time. This recipe elevates the classic Napoleon with the addition of fresh, juicy strawberries, making it an ideal dessert for spring and summer gatherings. Whether you’re a seasoned baker or just starting out, this recipe is surprisingly approachable, and the results are guaranteed to impress. Get ready to create a show-stopping dessert that will have everyone asking for seconds!
Ingredients:
- For the Puff Pastry:
- 2 1/2 cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, very cold and cut into 1/2-inch cubes
- 1 cup (240ml) ice water
- For the Crème Pâtissière (Pastry Cream):
- 2 cups (480ml) whole milk
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tablespoons (28g) unsalted butter, softened
- For the Strawberry Filling:
- 2 pounds (900g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- For the Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk or water
- Optional: 1/4 teaspoon vanilla extract
Making the Puff Pastry:
Okay, let’s tackle the puff pastry first. I know it can seem intimidating, but trust me, it’s totally doable if you follow these steps carefully. The key is keeping everything cold!
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Add the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some pea-sized pieces of butter that’s what creates those flaky layers!
- Add the Ice Water: Gradually add the ice water, a few tablespoons at a time, mixing gently after each addition. Mix until the dough just comes together. Don’t overmix! It should be shaggy and slightly sticky.
- Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a rectangle, about 1 inch thick.
- First Turn: Lightly flour the surface and the dough. Roll the dough into a rectangle about 8×12 inches. Fold the dough into thirds, like a letter. This is called a single turn. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Second Turn: Remove the dough from the refrigerator and place it on a lightly floured surface with the short end facing you. Repeat the rolling and folding process (rolling to 8×12 inches, folding into thirds). Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Third and Fourth Turns: Repeat the rolling and folding process two more times, refrigerating the dough for at least 30 minutes between each turn. This will give you a total of four single turns. The more turns, the flakier the pastry!
- Final Chill: After the fourth turn, wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the gluten to relax and makes the dough easier to work with.
Baking the Puff Pastry:
Now that our puff pastry is nicely chilled, it’s time to bake it! This is where the magic happens, and you’ll see all those beautiful layers puff up.
- Preheat Oven: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Divide and Roll: On a lightly floured surface, divide the chilled puff pastry dough in half. Roll out one half of the dough into a rectangle about 1/8 inch thick. The thinner the better for those crispy layers!
- Cut into Rectangles: Using a sharp knife or pizza cutter, cut the dough into equal-sized rectangles. I usually aim for about 3×4 inch rectangles, but you can adjust the size to your preference. You’ll need three rectangles per Napoleon.
- Dock the Dough: This is important! Use a fork to prick the dough all over. This prevents the pastry from puffing up too much in the oven and becoming uneven.
- Bake: Place the rectangles on the prepared baking sheets, leaving some space between them. Bake for 15-20 minutes, or until golden brown and puffed up. Keep a close eye on them, as they can burn easily.
- Cool: Transfer the baked puff pastry rectangles to a wire rack to cool completely. Repeat with the remaining dough.
Making the Crème Pâtissière (Pastry Cream):
Next up, the creamy, dreamy pastry cream! This is a classic French custard that’s surprisingly easy to make. Just be sure to whisk constantly to prevent lumps.
- Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (if using). Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 30 minutes to infuse the milk with vanilla flavor. If you’re using vanilla extract, you’ll add it later.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thick. This usually takes about 2-3 minutes.
- Add Cornstarch: Whisk in the cornstarch until smooth. Make sure there are no lumps!
- Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This is called tempering.
- Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for 1-2 minutes more to ensure the cornstarch is fully cooked. The pastry cream should be very thick and smooth.
- Remove from Heat: Remove the saucepan from the heat. Remove the vanilla bean (if using). Stir in the softened butter and vanilla extract (if using) until smooth and glossy.
- Cool and Chill: Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the cream to cool completely and thicken further.
Preparing the Strawberry Filling:
Now for the star of the show the fresh strawberries! A simple maceration brings out their natural sweetness and creates a delicious, juicy filling.
- Combine Ingredients: In a medium bowl, combine the sliced strawberries, sugar, and lemon juice.
- Macerate: Gently toss the strawberries to coat them evenly. Let them sit at room temperature for at least 30 minutes, or up to an hour, stirring occasionally. This allows the sugar to draw out the juices from the strawberries, creating a flavorful syrup.
- Drain (Optional): If you prefer a less juicy filling, you can drain some of the excess liquid from the strawberries before assembling the Napoleons. I usually leave it as is, because I love the extra strawberry flavor!
Making the Glaze:
A simple glaze adds a touch of sweetness and a beautiful finish to the Napoleons.
- Combine Ingredients: In a small bowl, whisk together the powdered sugar and milk (or water) until smooth and glossy. Add vanilla extract, if using. The glaze should be thick enough to coat the back of a spoon.
- Adjust Consistency: If the glaze is too thick, add a little more milk or water, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar.
Assembling the Strawberry Napoleons:
Finally, the fun part putting it all together! This is where your creativity can shine. There’s no right or wrong way to assemble a Napoleon, so have fun with it!
- First Layer: Place one puff pastry rectangle on a serving plate. Spread a generous layer of pastry cream evenly over the top.
- Strawberry
Conclusion:
This Strawberry Napoleon isn’t just a dessert; it’s an experience. The delicate dance between the flaky puff pastry, the luscious cream, and the burst of fresh strawberries creates a symphony of flavors and textures that will leave you wanting more. It’s a showstopper, perfect for impressing guests or simply treating yourself to something truly special. I truly believe this recipe is a must-try for anyone who appreciates a touch of elegance and a whole lot of deliciousness.
But the best part? It’s surprisingly achievable! While it might look intimidating, breaking down the steps makes it manageable even for beginner bakers. And the reward is absolutely worth the effort. Imagine the look on your loved ones’ faces when you present them with this masterpiece. It’s a guaranteed crowd-pleaser!
Serving Suggestions and Variations:
Don’t be afraid to get creative with your Strawberry Napoleon! While the classic combination is divine, there are plenty of ways to customize it to your liking.
* Berry Bonanza: Experiment with different berries! Raspberries, blueberries, or even blackberries would be fantastic additions or substitutions for the strawberries. A mixed berry Napoleon would be a vibrant and flavorful twist.
* Citrus Zest: Add a touch of citrus zest to the pastry cream for a brighter, more refreshing flavor. Lemon or orange zest would complement the strawberries beautifully.
* Chocolate Drizzle: For the chocolate lovers out there, a drizzle of melted dark chocolate over the top adds a decadent touch.
* Nutty Crunch: Sprinkle chopped nuts, such as almonds or pistachios, between the layers for added texture and flavor.
* Individual Servings: Instead of making one large Napoleon, create individual portions for an elegant presentation.
* Serving Temperature: While delicious straight from the fridge, allowing the Napoleon to sit at room temperature for a few minutes before serving can enhance the flavors and textures.
* Accompaniments: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A glass of sparkling wine or a dessert wine would also be a perfect pairing.Why You Need to Make This Strawberry Napoleon:
Honestly, I can’t recommend this recipe enough. It’s more than just a dessert; it’s a celebration of flavors and textures. It’s the perfect way to elevate any occasion, from a casual brunch to a formal dinner party. The combination of flaky pastry, creamy filling, and sweet strawberries is simply irresistible. And the best part is, you can make it yourself!
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. So, gather your ingredients, preheat your oven, and get ready to create a truly unforgettable dessert.
I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what you loved, and what you might do differently next time. I can’t wait to hear all about your Strawberry Napoleon adventures! Happy baking!
Strawberry Napoleon: A Deliciously Decadent Recipe
Flaky homemade puff pastry layered with creamy vanilla pastry cream and fresh, macerated strawberries, finished with a sweet glaze.
Ingredients
- 2 1/2 cups (315g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, very cold and cut into 1/2-inch cubes
- 1 cup (240ml) ice water
- 2 cups (480ml) whole milk
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon vanilla extract)
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 2 tablespoons (28g) unsalted butter, softened
- 2 pounds (900g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 cup (120g) powdered sugar
- 2-3 tablespoons milk or water
- Optional: 1/4 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to prevent the butter from melting!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some pea-sized pieces of butter.
- Gradually add the ice water, a few tablespoons at a time, mixing gently after each addition. Mix until the dough just comes together. Don’t overmix! It should be shaggy and slightly sticky.
- Turn the dough out onto a lightly floured surface. Gently form it into a rectangle, about 1 inch thick.
- Lightly flour the surface and the dough. Roll the dough into a rectangle about 8×12 inches. Fold the dough into thirds, like a letter. This is called a single turn. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Remove the dough from the refrigerator and place it on a lightly floured surface with the short end facing you. Repeat the rolling and folding process (rolling to 8×12 inches, folding into thirds). Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes.
- Repeat the rolling and folding process two more times, refrigerating the dough for at least 30 minutes between each turn. This will give you a total of four single turns.
- After the fourth turn, wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, divide the chilled puff pastry dough in half. Roll out one half of the dough into a rectangle about 1/8 inch thick.
- Using a sharp knife or pizza cutter, cut the dough into equal-sized rectangles (approx. 3×4 inches). You’ll need three rectangles per Napoleon.
- Use a fork to prick the dough all over.
- Place the rectangles on the prepared baking sheets, leaving some space between them. Bake for 15-20 minutes, or until golden brown and puffed up.
- Transfer the baked puff pastry rectangles to a wire rack to cool completely. Repeat with the remaining dough.
- In a medium saucepan, combine the milk and vanilla bean (if using). Heat over medium heat until just simmering. Remove from heat, cover, and let steep for 30 minutes. If using vanilla extract, add it later.
- In a separate bowl, whisk together the egg yolks and sugar until pale and thick (2-3 minutes).
- Whisk in the cornstarch until smooth.
- Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly.
- Pour the tempered egg yolk mixture into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for 1-2 minutes more.
- Remove the saucepan from the heat. Remove the vanilla bean (if using). Stir in the softened butter and vanilla extract (if using) until smooth and glossy.
- Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the cream. Refrigerate for at least 2 hours, or preferably overnight.
- In a medium bowl, combine the sliced strawberries, sugar, and lemon juice.
- Gently toss the strawberries to coat them evenly. Let them sit at room temperature for at least 30 minutes, or up to an hour, stirring occasionally.
- If you prefer a less juicy filling, you can drain some of the excess liquid from the strawberries before assembling the Napoleons.
- In a small bowl, whisk together the powdered sugar and milk (or water) until smooth and glossy. Add vanilla extract, if using.
- If the glaze is too thick, add a little more milk or water, a teaspoon at a time. If it’s too thin, add a little more powdered sugar.
- Place one puff pastry rectangle on a serving plate. Spread a generous layer of pastry cream evenly over the top.
- Arrange a layer of sliced strawberries over the pastry cream.
- Top with another puff pastry rectangle. Spread another layer of pastry cream and arrange more strawberries.
- Top with the final puff pastry rectangle.
- Drizzle the glaze evenly over the top of the Napoleon.
- For easier slicing, chill the assembled Napoleons for about 30 minutes before serving.
- Slice and serve immediately.
Notes
- Keeping the butter cold is crucial for flaky puff pastry.
- Don’t overmix the puff pastry dough.
- Docking the puff pastry prevents it from puffing up unevenly.
- Whisk the pastry cream constantly to prevent lumps.
- Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
- The puff pastry can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 2 months.
- The pastry cream can be made up to 2 days in advance and stored in the refrigerator.
- Assemble the Napoleons just before serving to prevent the puff pastry from becoming soggy.