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Berry Chantilly Napoleons
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Berry Chantilly Napoleons

Berry Chantilly Napoleons

Sugar Rush Baking Company knows that velvety chantilly cream is a hit with their customers, and their stacked Napoleon confection proves the point. Pillsbury Best™ Puff Pastry Dough Squares provide the flaky layers filled with this sweet cream and luscious berries to create a 2020 Neighborhood to Nation contest winner. MORE + LESS -

Servings: 12 servings (1 serving = 1 piece)
Prep
INGREDIENT
WEIGHT
MEASURE
Chantilly Cream Filling
INGREDIENT
WEIGHT
MEASURE
Heavy cream
8 oz
1 cup
Mascarpone cheese, softened
1 lb
2 cups
Cream cheese, softened
8 oz
1 cup
Butter, unsalted, softened
4 oz
1/2 cup
Powdered sugar
11 oz
3 cups
Almond emulsion
1/2 tsp
Assembly
INGREDIENT
WEIGHT
MEASURE
Strawberries, fresh, sliced
1 lb
3 cups
Blueberries, fresh
11 oz
2 cups
Powdered sugar
1 Tbsp
White chocolate chips
1.50 oz
1/4 cup
Prep
  1. Spray full sheet pan then line with parchment paper; place pastry on pan and cover with additional parchment.
  2. Thaw pastry at room temperature for 15-30 minutes until flexible.
  3. Cut each square in half to make 12 rectangles (5 x 2 1/2-inches).
  4. Bake as directed below until golden brown; cool completely.
BAKE:
TEMP
TIME
Convection Oven, low fan*
350°F
13-17 minutes
Standard Oven
400°F
18-22 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 7 minutes of baking.
Chantilly Cream Filling
  1. Beat heavy cream in chilled mixer bowl with whisk attachment until medium peaks form; set aside.
  2. Add mascarpone cheese, cream cheese and butter to a second mixer bowl with paddle attachment; beat until smooth.
  3. Stop mixer and scrape bowl and paddle as needed.
  4. Add powdered sugar and beat until smooth; add almond emulsion and beat just until blended.
  5. Gently fold whipped cream into mascarpone mixture until fully combined.
Assembly
  1. Cut each pastry rectangle in half horizontally.
  2. Pipe approx. 1/2 cup Chantilly Cream Filling (using pastry bag with large star tip) on bottom halves of each pastry rectangle.
  3. Top each with approx. 3 Tbsp sliced strawberries and 2 Tbsp blueberries.
  4. Add top halves of pastry rectangles, cut side down, pressing lightly.
  5. Dust each with powdered sugar and pipe an additional 2 Tbsp Chantilly Cream Filling on top of each pastry.
  6. Top each with approx. 1 Tbsp strawberries and 1 Tbsp blueberries.
  7. Heat white chocolate chips and drizzle over top; refrigerate until serving.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 piece
% Daily Value
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.
No nutrition information available for this recipe

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