Oven Baked Napoleons
2020-06-24- Cuisine: American
- Course: Dessert, Oven
- Skill Level: Expert
-
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- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 7:50 h
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Oven baked napoleons. Very delicious dessert baked in an oven.
Ingredients
- For Pastry:
- 14 oz (120 g) package frozen puff pastry,defrosted
- 1 egg yolk
- 1 tablespoon milk
- 2 teaspoons granulated sugar
- For Lemon and White Chocolate Mousse:
- 1/2 package unflavored gelatin
- 1/4 cup (60 ml) cold water
- 3/4 cup granulated sugar
- 2 tablespoons grated lemon zest
- 1/2 cup (125 ml) freshly squeezed lemon juice
- 3 egg yolks
- 1 cup white chocolate,chopped
- 1½ cups (370 ml) whipping cream
- 2 tablespoons icing sugar
- 2½ cups fresh fruit(strawberries,raspberries,blueberries)(optional)
Method
Step 1
To prepare pastry, on a lightly floured surface, roll out of pastry into 8-inch(20 cm) square. Cut into 4-inch(10 cm) squares. Place pastry squares on a parchment-lined baking sheet. Repeat with the remaining dough.
Step 2
In a small mixing bowl, combine egg yolk and milk. Mix well and brush over the pastry. Sprinkle with sugar.
Step 3
Pierce each piece of pastry several times with a fork. Preheat oven to 380 F (190 C). Turn the baking sheets after 10 minutes if the pastry is browning too much. Cool the baked pastry on a wire rack.
Step 4
To Prepare Mousse: In a small saucepan, sprinkle gelatin over cold water to soften. Heat over low heat for 3 minutes to dissolve.
Step 5
In a medium saucepan, combine granulated sugar, lemon zest, lemon juice, and egg yolks. Whisk well, using a whisker.
Step 6
Place mixture over medium heat and bring slowly to a boil, whisking constantly. Cook until just thickened(about 3 minutes).
Step 7
Remove mixture from heat and stir in gelatin and white chocolate until dissolved. Transfer the mousse to a large bowl and refrigerate for 30 minutes.
Step 8
In a large mixing bowl, whip cream until soft peaks form. Fold into lemon mixture. Cover and refrigerate until serving time.
Step 9
To Assembly: Cut pastries in half. Place one-half on each serving plate. Spoon 1/8 of the mousse mixture over the bottom pastry. Place pastry top over mousse. Sift icing sugar over the top. Garnish oven-baked Napoleons with fresh fruit,if desired.