Vanilla Cream Napoleons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Vanilla Cream Napoleons image

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

1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed
1 package (6-serving size) vanilla instant pudding and pie filling mix
2 cups milk
1 teaspoon vanilla
1/2 cup sour cream
1 cup powdered sugar
3 to 4 teaspoons milk
1/3 cup semisweet chocolate chips

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



Napoleon Creams image

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

1/2 cup margarine or 1/2 cup butter
1/4 cup cocoa
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg, beaten
2 cups graham cracker crumbs
1 cup flaked sweetened coconut
1/2 cup margarine or 1/2 cup butter
2 tablespoons milk
3 1/2 ounces vanilla instant pudding mix
2 cups powdered sugar
1 cup semisweet chocolate morsel
2 tablespoons margarine or 2 tablespoons butter

STRAWBERRY NAPOLEONS WITH PROSECCO CREAM

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 10



Strawberry Napoleons With Prosecco Cream image

Steps:

  • Make the pastries: Line a baking sheet with parchment paper. Unfold the puff pastry onto the prepared baking sheet. Whisk the egg yolk with 1 tablespoon water in a small bowl; brush all over the puff pastry, then sprinkle with the sugar. Freeze until the pastry is firm, 15 to 20 minutes.
  • Meanwhile, make the strawberry filling: Mash 1 cup strawberries with a fork in a large bowl. Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat. Set aside until ready to assemble. Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and bake until golden, 5 to 7 minutes; set aside. Cut the puff pastry into four 4-inch squares with a sharp knife; prick all over with a fork. Transfer to the oven and bake until puffed and lightly golden, about 20 minutes. Reduce the oven temperature to 325 degrees F and continue baking until flaky and golden brown, about 15 more minutes. Remove to a rack and let cool completely.
  • Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining 2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed until soft peaks form, about 2 minutes. (Do not overbeat or the cream will become grainy.) Slice the pastries in half horizontally using a serrated knife. Put a bottom half on each plate. Top each with some prosecco cream and strawberries with their juices; cover with the top pastry halves and sprinkle with the almonds. Photograph by Anna Williams

1 sheet frozen puff pastry, thawed
1 large egg yolk
3 tablespoons sugar
1 quart strawberries, hulled and quartered
1/4 cup sugar
1 teaspoon vanilla extract
1/3 cup sliced almonds
3/4 cup cold mascarpone cheese
1/3 cup cold heavy cream
1/4 cup cold prosecco

LEMON CREAM NAPOLEON

Provided by Sandra Lee

Categories     dessert

Time 35m

Yield 4 servings

Number Of Ingredients 9



Lemon Cream Napoleon image

Steps:

  • In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency.
  • Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment.
  • In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool.
  • To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest.

1 cup low-fat ricotta cheese
1 (3.4-ounce) box instant sugar-free lemon pudding and pie filling
1 cup sour cream, light
1 tablespoon lemon zest, finely minced, plus extra for garnish
1 tablespoon honey
1 tablespoon warm water
12 won-ton wrappers
4 tablespoons whipped topping
1 teaspoon vanilla extract

VANILLA BEAN PASTRY CREAM

The key to a great pastry cream is using the minimum of starch. You need enough so the cream holds a shape, but not so much it interferes with the flavor. This version uses cornstarch; just be careful not to keep cooking it once it has thickened. This is perfect in Napoleons, pies, tarts, or cakes.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 2h30m

Yield 12

Number Of Ingredients 8



Vanilla Bean Pastry Cream image

Steps:

  • Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
  • Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
  • Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 13.9 g, Cholesterol 63.9 mg, Fat 6.3 g, Protein 2.3 g, SaturatedFat 3.6 g, Sodium 210.9 mg, Sugar 11.4 g

1 large whole egg
2 large egg yolks
½ cup white sugar
¼ cup cornstarch
1 teaspoon kosher salt
2 cups whole milk
1 vanilla bean
4 tablespoons cold butter, cubed

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



Napoleon Cremes image

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

1 cup butter, divided
1/4 cup sugar
1/4 cup cocoa
1 teaspoon vanilla
1 egg, slightly beaten
2 cups graham cracker crumbs
1 cup flaked coconut
3 tablespoons milk
1 (3 3/4 ounce) vanilla instant pudding mix
2 cups confectioners' sugar
1 (6 ounce) package chocolate chips
2 tablespoons butter
1 tablespoon paraffin wax (optional)

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



Napoleon Cremes image

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

2 cups finely crushed graham cracker crumbs
1 cup sweetened shredded coconut
1/4 cup sugar
1/4 cup baking cocoa
1/2 cup plus 2 tablespoons butter, melted
1 teaspoon vanilla extract
FILLING:
1/2 cup butter, softened
2 cups confectioners' sugar
1 package (3.4 ounces) instant pistachio or lemon pudding mix
3 tablespoons whole milk
TOPPING:
1 cup semisweet chocolate chips
3 tablespoons butter

PRALINE NAPOLEONS WITH ALMOND CREAM FILLING

These multilayered sweets satisfy on a few levels. We've improved on the patisserie classic by filling its dense, buttery pastry layers with piped ruffles of almond-infused cream and a sprinkling of crushed praline. A crisp shard of the nut-studded candy caps off each serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 8



Praline Napoleons with Almond Cream Filling image

Steps:

  • Preheat oven to 375 degrees. Place pastry on a lightly floured work surface. Roll out to 1/8 inch thick. Cut out twelve 4 1/2-by-2 3/4 inch rectangles; transfer to a parchment-lined baking sheet, and prick with a fork. Brush with egg, and cover with parchment. Top with a baking sheet. Chill in freezer until firm, about 15 minutes.
  • With top sheet still in place, bake until pastry is crisp and golden, 30 to 32 minutes. Remove top sheet and parchment. Let pastry cool completely on bottom parchment on a wire rack.
  • Meanwhile, line a rimmed baking sheet with a nonstick baking mat. Stir together sugar, salt, and 1/2 cup water in a medium saucepan over medium-high heat. Cook, without stirring, until sugar begins to melt and turn light amber, about 3 minutes. Wash down sides of pan with a wet pastry brush as needed to prevent crystals from forming. Continue to cook, stirring occasionally, until mixture turns dark amber, about 8 minutes.
  • Remove from heat; stir in almonds. Pour mixture onto prepared sheet. Using an oiled offset spatula, spread to 1/8 inch thick. Let cool completely. Transfer half of the praline to a plastic bag; using a rolling pin, gently crush into very small pieces; set aside. Break remaining praline into large pieces using your hands.
  • Transfer the almond cream filling to a pastry bag fitted with a petal tip (such as Wilton #127). Pipe filling onto 6 pastry rectangles; sprinkle each with crushed praline. Layer with another pastry rectangle and filling. Top each with a piece of praline.

All-purpose flour, for work surface
1 sheet from 1 box (17 1/4 ounces) frozen puff pastry, thawed
1 large egg, lightly beaten
2 cups sugar
Pinch of salt
1 1/2 cups sliced almonds, toasted and finely chopped (about 7 ounces)
Vegetable oil, for spatula
Almond Cream Filling

CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)

Provided by ctozzi

Number Of Ingredients 18



Classic French Napoleon Recipe - (3.9/5) image

Steps:

  • PUFF PASTRY: Preheat oven to 425°F/220°C. Line 2 baking sheets with parchment paper or plain brown paper; set aside. Unfold puff pastry sheet and trim edges to a 9-inch square. Cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheets; prick pastry. Bake in a preheated oven for 18-23 minutes, or until golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack. CREAM FILLING: In a heavy, medium saucepan stir together sugar, flour, and salt. Slowly stir in half-and-half or light cream. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Slowly stir about half of the hot mixture into beaten egg yolks. Return all to saucepan. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Transfer mixture to a bowl. Cover surface with plastic wrap and cool just until warm without stirring. In a small mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into warm pastry cream. GLAZE: In a medium mixing bowl combine confectioners' sugar and vanilla. Stir in enough boiling water to make a glaze of spreading consistency; set aside. ASSEMBLY: Use the tines of a fork to separate each pastry square horizontally into 3 layers. Note: If Using Fruit Jam or Preserves: Spread about 1 teaspoon of the raspberry or strawberry jam or preserves on each bottom layer. Spread about 1 1/2 tablespoons of the pastry cream over raspberry preserves or if not using a layer of fruit jam or preserves, spread about 1 1/2 tablespoons of the pastry cream on the bottom layer and preceed as follows: Top with middle pastry layers. Spread another 1 1/2 tablespoons of the pastry cream on each middle layer. Finally, top with remaining pastry layers. Spread glaze over top of napoleons, then drizzle with melted chocolate. Chill up to 1 hour.

PUFF PASTRY:
1/2 of a 17 1/4-ounce package (1 sheet) frozen puff pastry, thawed
CREAM FILLING:
1/4 cup granulated or superfine sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup half and half or light cream
2 slightly beaten egg yolks
1/2 teaspoon vanilla extract
1/4 cup whipping cream
GLAZE:
2 cups sifted confectioners' sugar
1/4 teaspoon vanilla extract
2-3 tablespoons boiling water
FRUIT PRESERVE OR JAM FILLING: (optional)
1/3 cup seedless raspberry or strawberry jam or preserves
CHOCOLATE DRIZZLE TOPPING:
1 1/2 tablespoons melted semisweet chocolate

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



Napoleon image

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.

All-purpose flour, for work surface
1 3/4 pounds Puff Pastry dough
1/3 cup heavy cream
2 1/2 ounces dark semisweet chocolate, coarsely chopped (about 1/3 cup)
1/2 teaspoon corn syrup
1/4 ounce white chocolate, chopped (about 1 tablespoon)
Pastry Cream

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



Napoleons image

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

1 ½ (17.5 ounce) packages frozen puff pastry sheets, thawed
¼ cup cornstarch
4 cups milk, divided
⅓ cup cake flour
⅞ cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

More about "vanilla cream napoleons recipes"

NAPOLEON DESSERT | CLASSIC FRENCH PASTRY

From ofbatteranddough.com
4.4/5 (55)
Total Time 1 hr 25 mins
Category French Pastries
Published 2020-12-14
napoleon-dessert-classic-french-pastry image


VANILLA CREAM NAPOLEONS - COOKING WITH SUGAR
Prepare the pudding by mixing the instant pudding mix with the vanilla extract, 2 cups of milk, and a 1/2 cup of sour cream with an electric mixer until a soft pudding forms. Cover and refrigerate for 10 – 15 minutes. Stir the …
From cookingwithsugar.com
vanilla-cream-napoleons-cooking-with-sugar image


RASPBERRY AND VANILLA CREAM NAPOLEONS - WOMAN'S DAY
Directions. Using an electric mixer with the whisk attachment, beat heavy cream, confectioners' sugar and pure vanilla extract in a large bowl until soft peaks form. Transfer to a piping bag with ...
From womansday.com


PHYLLO NAPOLEANS WITH STRAWBERRIES AND LEMON-VANILLA CREAM
Whisk on high until mixture begins to thicken. Add the lemon zest and vanilla and continue to beat until thick. Refrigerate until ready to use. To prepare the strawberry-rhubarb syrup: Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil then reduce heat and simmer for 20-25 minutes.
From camillestyles.com


RECIPES - BAKEMARK
Before the icing starts forming a thin skin pipe parallel lines of Westco Chocolate Dipping Icing heated to 105-110°F the length of the Napoleon. Draw a sharp knife through the chocolate to create a pattern. Trim the rough edges of the Napoleon. Cut into 3 strips lengthwise. Cut each strip into pieces 1 ½” wide each.
From bakemark.com


BANANA CREAM NAPOLEONS | BETTER HOMES & GARDENS
Step 1. In a heavy saucepan stir together sugar, all-purpose flour, and salt. Gradually stir in half-and-half or light cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minutes more. Gradually stir about half of the hot mixture into beaten egg yolks. Return all of the yolk mixture to the saucepan.
From bhg.com


AVOCADO CREAM NAPOLEONS - BEANILLA
Directions: Pit and remove avocado from skin. Beat heavy cream and powdered sugar into a stiff whipped cream. Place 1/2 of an avocado, lemon juice, and powdered sugar in a mixer fitted with a whisk attachment with the whipped cream. Beat on medium until only fine chunks of the avocado remain.
From beanilla.com


FRENCH PASTRIES MADE EASY – VANILLA CREAM NAPOLEONS – A GREAT …
May 15, 2014 - PrintYou’ve probably had vanilla cream napoleons at the bakery or a restaurant with great desserts. Fluffy light pastry with layers of vanilla cream make this dessert idea a favorite at most French bakeries but now you can easily make them […] Pinterest. Today. Explore . When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


CREAMY NAPOLEONS RECIPE | MYRECIPES
Combine 1 1/2 cups sugar, 1/2 cup cornstarch, and salt. Add milk, stirring well. Cook over medium heat, stirring constantly, until thick. Beat egg yolks until thick and pale.
From myrecipes.com


NAPOLEON RECIPE BY ANGELA CARLOS - THE DAILY MEAL
For the napoleon: Preheat the oven to 425 degrees F. To prepare the puff pastry, line a sheet pan with parchment paper. Stack both sheet of puff pastry on top of one another on the parchment. Roll the puff pastry into a 12 x 12-inch …
From thedailymeal.com


NAPOLEON DESSERT (FRENCH NAPOLEON PASTRY RECIPE) - IZZYCOOKING
In a large bowl, add powdered sugar, vanilla extract, and 3 tablespoons of milk. Whisk until combined. Transfer it to a piping bag and cut the tip off. Pour 1/3 cup of the glaze into a separate bowl. Add cocoa powder and 1 tablespoon of milk. Whisk until combined.
From izzycooking.com


HOW TO MAKE THE CUSTARD FILLING FOR NAPOLEON CAKE
There’s one more variant of cream for the Napoleon cream – sour cream custard. Sour cream custard recipe for the napoleon cake. You need: 500 gram of sour cream (20% fat); 600 ml of milk; 2 tablespoons of starch; 3 eggs; 1 tablespoon of sugar (or better, powdered sugar); 2 gram of vanilla. How to make sour cream custard for the Napoleon cake:
From pinkycloud.com


STRAWBERRY LEMON NAPOLEON WITH VANILLA CREAM
Preheat oven to 350. On a baking sheet topped with parchment paper, lay your puff pastry sheets. Cover puff pastries with a second sheet of parchment paper, and top with a second baking sheet. Bake for 18 minutes. Remove from oven, and brush the top of each pastry with 1 tablespoon of Light Corn Syrup each.
From tangledwithtaste.com


CLASSIC FRENCH NAPOLEONS | USES FROZEN PUFF PASTRY FOR AN EASY TWIST!
Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside. On a well-floured countertop, stack both pieces of thawed puff pastry on top of each other. Roll into a 12”x12” square. Cut into three equal 4”x12” rectangles. Prick the dough every 2 inches with a fork.
From spicedblog.com


MASCARPONE NAPOLEON WITH FRESH BERRIES - FOOD NETWORK
Fold mascarpone into whipped cream, add sugar, vanilla and lemon zest, continue to fold only until combined. Set aside. In a small bowl, combine cinnamon and sugar. Set aside. Step 3. Preheat the oven to 400°C. Step 4. Place one sheet of …
From foodnetwork.ca


STRAWBERRY AND CREAM NAPOLEONS (MADE WITH PUFF PASTRY) - JAMIE …
6. Bake (at 400 degrees) for 12-15 minutes or until the pastry has puffed and is golden brown along the outside. 7. Remove the to a wire rack and allow them to cool for 10 minutes. Then carefully split each pastry open, making a top and a bottom. 8. While your pastries cook and cool, make the filling.
From jamiecooksitup.net


VANILLA CREAM NAPOLEONS - SIDE DISH RECIPES
Vanilla Cream Napoleons might be just the side dish you are searching for. This recipe makes 12 servings with 368 calories, 5g of protein, and 21g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up cream, milk, semisweet chocolate chips, and a few other things to make it today ...
From fooddiez.com


10 BEST NAPOLEON DESSERT PUFF PASTRY RECIPES - YUMMLY
Strawberry Honey Napoleon with Cardamom Whipped Cream Gastronome Tart. heavy whipping cream, puff pastry, powdered sugar, honey, cardamom and 1 more. Russian Napoleon Cake...and a Magical Giveaway! Framed Cooks. condensed milk, butter, puff …
From yummly.com


NAPOLEONES RECIPE
Cut around 40 grams of butter, melt the butter then chill the remaining. Make a well in the middle of the flour mixture and add vinegar or lime juice, melted butter then pour in …
From pinoyrecipe.net


NAPOLEON CREMES (NO BAKE DESSERT!) - CLEVERLY SIMPLE
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.
From cleverlysimple.com


NAPOLEONS | KING ARTHUR BAKING
To make the filling: In a medium-sized saucepan, stir together 1 1/2 cups (340g) of the milk, sugar, salt, and vanilla bean. (If you're using vanilla extract you’ll add it at the end.) Bring to a simmer over medium heat, stirring to dissolve the sugar. Meanwhile, in a medium bowl whisk the cornstarch and egg yolks with the remaining 3/4 cup ...
From kingarthurbaking.com


NAPOLEONS - JOYOFBAKING.COM *VIDEO RECIPE*
Bake for about 40 to 45 minutes or until golden brown all the way through. Remove from oven and place on a wire rack. Remove the two baking sheets and parchment paper and let the puff pastry cool to room temperature. Pastry Cream: In a medium-sized heatproof bowl, whisk 1/2 the sugar (25 grams) with the cornstarch.
From joyofbaking.com


HUNGARIAN KRéMES — HUNGARIAN VANILLA NAPOLEON
Add 1 cup of sugar gradually while whisking at medium-high speed until stiff peaks form. Fold the egg whites into the egg yolk custard. In a separate bowl, whip the heavy cream until fluffy and ...
From medium.com


NAPOLEON CREAMS ⋆ BARS ⋆ CHRISTMAS-COOKIES.COM
Make the base: In the top of a double boiler over medium heat combine 1/2 cup margarine, cocoa, sugar, and vanilla. Stir until margarine is melted. Add one beaten egg. Stir until thickened, about 3 minutes. Add graham crackers and coconut, mix well. Press into a greased 9×9″ baking pan.
From christmas-cookies.com


VANILLA CREAM NAPOLEONS | RECIPE | DESSERTS, UNIQUE DESSERTS, …
Jan 29, 2013 - These bakery shop beauties are fun to recreate in your home kitchen, using frozen puff pastry sheet and pudding mix.
From pinterest.com


NAPOLEON CREAMS (VRP 200) - VINTAGE RECIPE PROJECT
Napoleon Creams Vintage Recipe Box 200 Overview. There are lots of fun recipes to read in the box this recipe for Napoleon Creams was with. Click here to view all of Vintage Recipe Box 200 recipes from Langhorne, Pennsylvania and to learn more about the history of the recipe box.. Learn more about the History of Food and view the background of dishes and …
From vintagerecipeproject.com


NAPOLEONS WITH ITALIAN PASTRY CREAM (PASTICCIERA CREAM)
Bake the bars for 18 minutes. While still warm, brush with melted butter and sprinkle with sugar. Allow to cool. For the Italian Pastry Cream, mix the egg yolks, sugar, vanilla extract and starch in a small bowl. Heat the milk in a heavy …
From 2pots2cook.com


RUSSIAN NAPOLEON WITH PASTRY CREAM - LET THE BAKING BEGIN!
Preheat oven to 400F. Once the puff pastry sheets have thawed, slightly stretch the dough on lightly floured surface, until about 16x16 inches. Prick the dough with a fork, about every 1 inch and bake on a baking sheet until the sheets are slightly golden brown. Remove from the oven, allow to cool.
From letthebakingbegin.com


DELICATE NAPOLEON CAKE WITH PUFF PASTRY - ALL WE EAT
Steps. Defrost puff pastry sheet, if you haven’t already. Preheat oven to 350F. Roll the sheets and put on a baking sheet, individually. Bake for 10-15 minutes. While the puff pastry sheets bake, make the cream: In a double boiler, (take small pot and fill it …
From allweeat.com


CLASSIC RUSSIAN NAPOLEON CAKE WITH CREAM RECIPE - ALL WE EAT
In a microwave safe bowl or in a pot on the stove, mix together 5 yellow egg yolks, ¼ teaspoon vanilla, 1 cup of sugar, 3 Tablespoons of corn starch; combine well together. Then add 800ml of milk. 5. Transfer to the refrigerator to cool. When it cools down, beat together with 1 can sweetened condensed milk. 6.
From allweeat.com


PHYLLO NAPOLEONS WITH BLACKBERRY SAUCE AND VANILLA CREAM
Phyllo Napoleons With Blackberry Sauce And Vanilla Cream might be just the side dish you are searching for. One portion of this dish contains about 3g of protein, 13g of fat, and a total of 275 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have phyllo dough, butter, cardamom ...
From fooddiez.com


NAPOLEON OF PUFF PASTRY WITH VANILLA-WHISKEY CREAM RECIPE
For the vanilla-whiskey cream: Place the milk in a heavy medium saucepan. Scrape the seeds from the vanilla bean into the milk; add the bean. Bring the milk to a boil. Meanwhile, using an electric mixer, beat the egg yolks and sugar in a large bowl until light and fluffy, about 5 minutes. Mix in the flour.
From foodrepublic.com


PEACHES AND CREAM NAPOLEONS & DESSERT CHALLENGE - COOKING …
For the Peach Coulis: Combine peaches, sugar, and vanilla in a saucepan and cook over low heat for 15 to 20 minutes until they form their own syrup and peaches soften. Blend peaches with an immersion blender or pour into a regular blender. Allow to cool completely before using. For the Vanilla Pastry Cream:
From cookingwithcurls.com


VANILLA CREAM NAPOLEONS | RECIPE | DESSERTS, DESSERT RECIPES, …
Apr 19, 2013 - These bakery shop beauties are fun to recreate in your home kitchen, using frozen puff pastry sheet and pudding mix.
From pinterest.ca


FOOD LUST PEOPLE LOVE: BANANA CREAM NAPOLEONS
Flour for rolling out pastry. 3 1/2 oz or 100g powdered or icing sugar (A little more than 3/4 cup) 3 1/2 teaspoons milk (You may not use it all. Add gradually!) 1 large banana. 1 cup whipping cream. Method. Preheat your oven to 400°F or 200°C and line your baking sheet with parchment paper.
From foodlustpeoplelove.com


Related Search