Recipe courtesy of Lorraine Pascale
Recipe courtesy of Lorraine Pascale
Watch how to make this recipe.
Red Velvet Napoleons with Raspberries
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- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 6 napoleons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 308
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 1 g
- Cholesterol
- 47 mg
- Sodium
- 65 mg
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 6 napoleons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 308
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 32 g
- Protein
- 1 g
- Cholesterol
- 47 mg
- Sodium
- 65 mg
Ingredients
Directions
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14m
Easy
CLASS
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
- Unfold the puff pastry and place 1 sheet on each of 2 baking sheets. Top each with another sheet of parchment weighed down with a baking sheet topped with a ceramic baking dish. Bake until the pastry is crisp and golden brown, 22 to 25 minutes.
- Remove from the oven and switch the oven to broil. Carefully cut each puff pastry sheet with a serrated knife into 9 rectangles, each about 2-by-5 inches; dust the tops with superfine sugar. Bake the pastry, uncovered, until crisp and caramelized, watching carefully and rotating the baking sheets--this is quick, 30 seconds to 1 minute. Alternatively, you can use a kitchen torch. Remove from the oven and let cool on wire racks. Transfer the cooled pastry to a cutting board.
- In a large bowl with a hand mixer or the bowl of a stand mixer, beat the melted chocolate, butter, cream cheese, the 4 cups confectioners' sugar and the vanilla until light and fluffy. Color as desired with the food coloring then transfer to a piping bag fitted with a large round tip. Pipe round little blobs onto 6 of the pastry rectangles, covering the surface. Top with 6 more of the rectangles and repeat the piping. Top with the remaining 6 rectangles. Set a metal offset spatula over the center crosswise of each napoleon and dust the top with confectioners' sugar. Garnish each with 2 to 3 raspberries and a small edible flower.
