GOLDEN VALLEY, Minn.-- The Minneapolis Dessert Examiner, Lisa Patrin, joined us this morning with her creative ideas for treating your mom to dessert for Mother's Day.
For more information about Lisa and her articles, check out www.examiner.com/dessert-in-minneapolis/lisa-patrin.
Raspberry Napoleons with Chocolate Espresso Cream Filling
Ingredients
• 1 (17.4 ounce) package of puff pastry sheets, thawed
For Cream:
• 1 cup heavy whipping cream
• 3 teaspoons instant espresso powder
• 6 ounces chopped semisweet chocolate
• ½ teaspoon pure vanilla
• 1 pint of fresh raspberries
• 1 jar of seedless raspberry preserves
• 1 jar chocolate sauce
• ½ cup of slivered almonds
Directions
Puff Pastry:
Line a large baking sheet with parchment paper; set aside. Unfold one thawed pastry sheet and cut pastry into nine 3-inch squares. Transfer pastry squares to the prepared baking sheet; prick pastry. Bake in a preheated 425° oven for 18-23 minutes, or till golden. (Or bake according to package directions.) Carefully remove pastries from baking sheet. Cool on a rack.
Cream Filling:
In a heavy, medium saucepan whisk together heavy cream and espresso powder and bring just to a boil. Remove from heat and add chocolate. Stir until chocolate is melted and smooth, stir in vanilla. Transfer mixture to a bowl and refrigerate for approximately 45 minutes. Beat with a hand mixer or stand mixer to a mousse like consistency.
To assemble, use the tines of a fork to separate each pastry square horizontally into 3 layers. Spread 1 teaspoon of the raspberry preserves on each bottom layer. Spread 1 1/2 tablespoons of the chocolate espresso pastry cream over raspberry preserves. Repeat with the second layers. Finally, top with remaining pastry layers.
Drizzle decoratively with chocolate sauce and Sprinkle with almonds. Plate and serve immediately or chill up to 1 hour.