Napolenons are one of my very favorite desserts. My husband found a new little French bakery downtown a few weeks ago, and I’ve been making runs downtown, not for their macaroons mind you which are amazing, but for the Napoleons, and of course a sandwich. They have the best bread in town.
Since my habit is getting a bit out of hand (and costly), I decided I needed to make a few Napoleons at home to save time and money. I got the idea to make these at home from an episode on The Chew. I watch The Chew almost everyday. I love getting inspiration from the recipes they create, and they are so funny too!
Doesn’t that look easy? I made mine almost the same way, except a bit more simple. I used refrigerated puff pastry, cut some squares and baked it according to package directions.
For the pastry cream, I just used instant vanilla pudding, some milk and Cool Whip. It tastes almost the same as the real thing, and you don’t have to fool around with a homemade custard type pastry cream, which can be quite temperamental.
Since the best part of a Napoleon is the cream, I just left the chocolate out of my recipe, and added some fresh basil for more sweetness and freshness. The fresh basil pairs perfectly with the sweet fresh strawberries.
I’ve been getting lots more fun summer recipe ideas from The Chew too. I included one of the full episodes below. I love this Episode. It’s all about how to have a fun Tiki Party, which is on my to-do list, right after we get a tiki hut. So many project ideas, so little time and money!
Yield: 4 servings
1 sheet of puff pastry, from frozen, defrosted according to package directions, and cut into 6 rectangles.
2 cups sliced strawberries
1/4 cup sliced fresh basil
For the pastry cream:
1 package instant vanilla pudding
1 cup milk
2 cups Cool Whip
Bake puff pastry squares according to package directions. Prepare strawberries and basil and set aside.
Combine 1 cup milk with instant vanilla pudding and beat with an electric mixer until thickened. Add Cool Whip and fold in. Beat with the electric mixer until well-incorporated. Set aside.
After puff pastry is done, use a bread knife to halve pastry lengthwise to form two thin pastries. Layer a piece of puff pastry, pastry cream and strawberries. Add another layer of pastry, pastry cream and strawberries. End with another layer of pastry and top with a dollop of pastry cream. Garnish with fresh basil.
I’m always looking for new ways to spice up my Summer dishes, and ABC’s The Chew serves up everything from grilling and outdoor entertaining to road trips and picnics. Watch weekdays 1e|12p|c on ABC to see what celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz are dishing out to inspire you this Summer.
This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.
