If you are looking for a delicious and sophisticated dessert, praline napoleons with almond cream filling are definitely worth trying. This classic French pastry is made with layers of crispy puff pastry, smooth almond cream filling, and rich praline glaze. The result is a truly decadent dessert that is perfect for any special occasion.
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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
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.
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
CLASSIC FRENCH NAPOLEON RECIPE - (3.9/5)
Provided by ctozzi
Number Of Ingredients 18
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.
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
ALMOND CREAM FILLING
Make these for our Praline Napoleons.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 6 napoleons
Number Of Ingredients 9
Steps:
- Bring 2 cups half-and-half, the almond paste, sugar, salt, and cornstarch to a simmer in a saucepan over medium heat.
- Prepare an ice-water bath; set aside. Whisk egg yolks, extract, and remaining 1/2 cup half-and-half in a medium bowl; add one-third of the hot half-and-half mixture in a slow, steady stream, whisking constantly. Pour into saucepan.
- Bring to a boil over medium-high heat, whisking constantly. Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes. Pass through a fine sieve into a bowl set in ice-water bath. Stir in butter, several pieces at a time. Let cool completely, stirring occasionally.
- Put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed just until stiff peaks form. Fold into custard.
CHOCOLATE ALMOND MOUSSE NAPOLEONS
The chocolate almond mousse is creamy and delicious. You can also serve it in parfait glasses with a crisp cookie.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place one phyllo sheet on work surface; keep remaining phyllo sheets covered with plastic wrap and damp towel. Brush phyllo with melted butter; sprinkle with 1 teaspoon sugar. Top with second phyllo sheet. Brush with butter; sprinkle with 1 teaspoon sugar. Repeat with third phyllo sheet, butter and sugar. Cut stack into twelve 3-in. squares. Transfer stacks to a greased baking sheet, about 1 in. apart. Repeat with remaining 3 phyllo sheets, butter and sugar. Bake at 350° for 8-9 minutes or until golden brown. Watch carefully. Cool on wire racks., For filling, heat cream in a saucepan over medium heat until cream begins to simmer, about 160°; remove from the heat. Whisk in chocolate and extract until smooth; refrigerate until chilled. In a bowl, beat cream mixture until soft peaks form. Refrigerate until serving., For glaze, combine the confectioners' sugar, vanilla and salt. Add enough cream to achieve a spreading consistency. Spread over 8 squares of phyllo. Drizzle with melted chocolate chips. Set aside until serving., To serve, spread about 1/4 cup chocolate almond mousse over a square of phyllo. Add a second phyllo square and more mousse. Top with one of the glaze squares. Repeat with remaining phyllo, mousse and glazed phyllo. Serve immediately.
Nutrition Facts :
ALMOND PRALINE BUTTER
Categories Condiment/Spread Food Processor Nut Dessert Almond Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F. and lightly oil a 12-inch square of foil.
- In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden.
- In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved. Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden. Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel. Add almonds, stirring until coated well. Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes. Remove praline from foil and break into 1 1/2-inch pieces. Praline may be made 1 week ahead and kept in an airtight container.
- Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline. Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes. Let praline butter cool. Praline butter may be made several days ahead and kept chilled, covered. Let praline butter soften to room temperature before using.
PRALINE NAPOLEONS WITH ALMOND CREAM FILLING
Steps:
- Preheat oven to 375. Place pastry on a lightly floured work surface. Roll out to 1/8" thick. Cut out 12 4 1/2-by-2 3/4inch rectangles; transfer to a parchment-lined baking sheet, prick with a fork. Brush with egg & cover with parchment. Top with baking sheet. Chill in freezer about 15 minutes.With top sheet still in place, bake until pastry is crisp and golden, 30 to 32 mins. Remove top sheet & parchment. Let cool completely on bottom on wire rack. Line a rimmed baking sheet with a silpat. Stir sugar, salt & 1/2 cup water in a medium saucepan over medium-high heat. Cook, without stirring until sugar begins to melt and turn light amber (3 mins). Continue to cook, stirring occasionally, until it turns dark amber (8mins). 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 small pieces; set aside. Break remaining praline into large pieces using your hands. Transfer the almond cream filling to a pastry bag. For Filling: Bring 2 cups half-and-half, the almond paste, sugar, salt, & cornstarch to a simmer in a saucepan over medium heat. Prepare an ice-water bath; set aside. Whisk egg yolks, extract, and remaining 1/2 cup half-and-half in a medium bowl; add one-third of the hot half-and-half mixture in a slow, steady stream, whisking constantly. Pour into saucepan. Bring to a boil over medium-high heat, whisking constantly. Cook, whisking, until mixture coats the back of a spoon, 3 to 4 minutes. Pass through a fine sieve into a bowl set in ice-water bath. Stir in butter, several pieces at a time. Let cool completely, stirring occasionally. Put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed just until stiff peaks form. Fold into custard.
PRALINE TORTE WITH CHOCOLATE TRUFFLE FILLING
Make and share this Praline Torte With Chocolate Truffle Filling recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 375. Grease and flour three 8 or 9 inch round cake pans. In medium bowl, combine flour, baking powder and salt; set aside. In small bowl, beat egg whites until soft peaks form; set aside.
- In large bowl, combine 1 1/2 cups sugar, 1 1/2 cups butter and egg yolks; beat until light and fluffy. Add flour mixture alternately with milk, beating well after each addition. Fold in egg whites. Pour batter into greased and floured pans.
- Bake at 375 for 15-20 minutes or until toothpick comes out clean. Cool 5 minutes; remove from pans. Cool completely.
- In small heavy saucepan over very low heat, melt chocolate, stirring constantly until smooth. Remove from heat; stir in 1 T. butter and 1/3 cup of whipping cream. If necessary, refrigerate until thickened and of desired spreading consistency, 15 to 30 minutes.
- Line cookie sheet with foil. In small skillet over low heat, cook almonds and 1/4 cup of sugar, stirring constantly, until sugar is melted and almonds are coated. Place on foil-lined cookie sheet; cool. Place coated almonds in plastic bag; coarsely crush with wooden mallet or rolling pin. Set aside.
- Assemble torte 2 to 3 hours before serving. Place 1 cake layer on serving plate; spread with half of filling. Repeat with second cake layer and remaining filling. Top with remaining cake layer. In small bowl, combine 1 1/2 cups whipping cream, 1 T. sugar, instant coffee granules and almond extract; beat just until stiff peaks form. DO NOT OVERBEAT.
- Reserve 2 T. crushed almonds for garnish; fold in remaining crushed almonds. Frost top and sides of cake. Before serving, garnish with reserved crushed almonds. Cover; store in refrigerator.
Nutrition Facts : Calories 643.6, Fat 48.9, SaturatedFat 29.1, Cholesterol 178.4, Sodium 325.1, Carbohydrate 50.7, Fiber 3.3, Sugar 30.7, Protein 8
Tips and Conclusion
Tips:
- To make the puff pastry easier to work with, chill it for at least 30 minutes before rolling it out.
- When rolling out the puff pastry, be sure to use a light touch so that you don't overwork it.
- If the almond cream is too thick, you can add a little bit of milk to thin it out.
- When assembling the napoleons, be sure to brush the puff pastry with egg wash before baking so that it gets a golden brown color.
- To make the praline topping, be sure to use a heavy-bottomed saucepan so that the sugar doesn't burn.
Conclusion:
These praline napoleons are a delicious and elegant dessert that is perfect for any special occasion. The combination of the flaky puff pastry, creamy almond cream filling, and crunchy praline topping is sure to impress your guests.
With careful preparation and attention to detail, you can create a stunning dessert that will be the highlight of your next party or gathering.
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