Wednesday, April 16, 2014

Mini Napoleons filled with Lemon Pastry Cream

These gorgeous pastries taste as delicious as they look! And easy to me.  Just 15 minutes of patience is needed for stirring the pastry cream over the stove.  You will be crowned Pastry Royalty!

Pepperidge Farm Pastry sheets
Lemon pastry cream (recipe below)
Powdered sugar
Fresh raspberries

Follow directions for thawing pastry sheets. Cut each sheet on the folds, will give you 3 rectangles per sheet. Cut rectangles into 4 pieces, will yield 24 puff pastries.  Follow baking instructions on box.

After the shells have cooled, split the shells in half. Scoop a large tablespoon of pastry cream onto bottom 1/2 of pastry shell, spreading pastry cream edge to edge. Place top of shell onto the pastry cream.  Dot a bit pastry on the top of the shell, place raspberry on top. Dust napoleons with powdered sugar.


Lemon Pastry Cream

4 large eggs
6 egg yolks
3/4 cup sugar 
Juice of 4 large lemons
Zest of 4 large lemons
14oz butter
1/2 teaspoon vanilla extract

Whisk in sauce pan eggs, egg yolks, and sugar. Add lemon juice and lemon zest. Whisk lightly to combine. Add chopped butter. Cook over low heat, stirring constantly. Cook until thick like a custard. Remove from heat.  Place fine mesh strainer above bowl.  Strain thickened pastry cream into bowl. Place plastic wrap directly onto warm pastry cream, will prevent a "skin" from forming on the pastry cream. Let cool then place in refrigerator for at least 6 hours.

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