Tuesday, August 9, 2011

Sweet Cream and Raspberry Napoleon with Chocolate Ganache

I was in the mood for a lovely dessert to top off this day of good food, and my inspiration came from this post over at Bella Nutella.  It's a very simple dessert that only looks fancy.  Puff pastry topped with sweetened vanilla whipped cream, chocolate ganache and raspberries.  It's ready in 20 minutes from start to finish and would be excellent for a dinner party.  Maybe I should throw one...who wants to come?

Sweet Cream and Raspberry Napoleon with Chocolate Ganache 

2 sheets Puff Pastry, Thawed
1 Cup Heavy Cream
3 Tablespoons Powdered Sugar
1 Vanilla Bean
3oz Chocolate, milk or dark
1/3 Cup Heavy Cream

Cut the thawed puff pastry in half width wide and bake at 400F/200C for 15 - 20 minutes.
Combine 1 Cup heavy cream, vanilla bean seeds and powdered sugar.  Whip to stiff peaks.
For the ganache, heat 1/3 Cup heavy cream until just boiling, then pour over chocolate and stir until melted and smooth.  Set aside to cool.  

To assemble, cut baked puff pastries in half, then layer ganache, cream and berries as you like. Top with powdered sugar and ganache.

Serves 4
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Antonia said...

jeez lady, move back here already

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