Miniature Roquefort Napoleons Recipes

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MINIATURE NAPOLEONS



Miniature Napoleons image

It can be a challenge to come up with an elegant dessert that works well for a cocktail party. These impressive, bite-sized sweets are easy to eat while mingling.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4-1/2 dozen.

Number Of Ingredients 10

6 tablespoons sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup 2% milk
1 large egg yolk, beaten
2 tablespoons butter, divided
1/2 teaspoon vanilla extract
1 sheet frozen puff pastry, thawed
1/2 cup heavy whipping cream
2 ounces semisweet chocolate, chopped

Steps:

  • In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 minute longer., Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled., Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool., In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm. , Cut into 1-1/2x1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving.

Nutrition Facts : Calories 49 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 32mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)



Mille Feuille (Napoleon Pastry Sheets) image

You don't need to make your own dough when frozen puff pastry sheets work just fine. The key is keeping the dough flat when baking which we do by 'docking' it, or pricking all over with the tines of a fork. These crispy, buttery sheets are the first step in making your own Napoleons.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 4

Number Of Ingredients 2

1 (17.5 ounce) package frozen puff pastry dough, thawed
2 teaspoons white sugar, or as needed for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
  • Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
  • Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
  • Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
  • Transfer to cooling rack and cool completely before cutting.
  • Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.

Nutrition Facts : Calories 683 calories, Carbohydrate 57.3 g, Fat 46.7 g, Fiber 1.8 g, Protein 8.9 g, SaturatedFat 11.8 g, Sodium 305 mg, Sugar 3 g

NAPOLEONS



Napoleons image

Golden puff pastry is layered with pastry cream and jam and then iced before being cut into bars.

Provided by Katherine

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 20

Number Of Ingredients 11

1 ½ (17.5 ounce) packages frozen puff pastry sheets, thawed
¼ cup cornstarch
4 cups milk, divided
⅓ cup cake flour
⅞ cup white sugar, divided
3 eggs, separated
1 tablespoon butter
1 teaspoon vanilla extract
1 (12 ounce) jar apricot jam
3 cups sifted confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll out three sheets of puff pastry, each to the same size and a thickness of 1/8 inch. Prick with a fork, and place on baking sheets.
  • Bake in preheated oven until golden, about 10 minutes.
  • In a medium bowl, combine cornstarch and 1/2 cup milk with fingers until smooth. Stir in cake flour and half the sugar. Beat in egg yolks. Set aside.
  • In a saucepan over medium heat, bring remaining milk and remaining sugar to a rolling boil. Stir in egg yolk mixture; continue stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. Let cool.
  • In a small saucepan or in the microwave, heat the jam until runny.
  • Place one sheet of pastry on a board. Spread with cooled pastry cream to a thickness of 1/2 inch. Place a second pastry sheet over the cream. Brush with fruit glaze. Spread remaining pastry cream over glaze. Top with final pastry sheet and gently compress layers, using a baking sheet to press.
  • To make icing, beat together confectioners' sugar and lemon juice with enough of the egg whites to make a creamy consistency like that of a cream soup. Working quickly, color a small portion of the frosting with red food coloring. Frost the top and sides of the assembled pastry with white icing. Pipe parallel lines of red icing on top of dessert, then draw a pick or knife crosswise through icing to make the traditional design. Let icing set before cutting into bars.

Nutrition Facts : Calories 405.5 calories, Carbohydrate 60.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 4.8 g, Sodium 133.2 mg, Sugar 37.1 g

NAPOLEON



Napoleon image

A perfectly layered napoleon is a showstopping dessert; slicing it, however, can be a tricky matter. Don't be discouraged if yours doesn't cut neatly into serving pieces; even if it's slightly flattened and oozing pastry cream, each bite will still be delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

All-purpose flour, for work surface
1 3/4 pounds Puff Pastry dough
1/3 cup heavy cream
2 1/2 ounces dark semisweet chocolate, coarsely chopped (about 1/3 cup)
1/2 teaspoon corn syrup
1/4 ounce white chocolate, chopped (about 1 tablespoon)
Pastry Cream

Steps:

  • Make puff pastry strips: Lightly flour a clean work surface. Using a rolling pin, gently roll out dough into a 16-by-18-inch rectangle about 1/8 inch thick, being careful not to press too hard around the edges. Using a pastry wheel or sharp knife, cut rectangle crosswise into thirds, with each strip 6 by 16 inches. Transfer to a baking sheet; dock, or pierce, the dough all over with a fork. Cover with plastic wrap; place in refrigerator 1 hour.
  • Preheat oven to 425 degrees. Transfer to oven; bake until strips are puffed and golden all over, about 14 minutes. Set a baking sheet directly on pastry strips, and continue baking until pastry is cooked through and well browned, about 6 minutes. Remove top baking sheet; bake 4 minutes more. Transfer to a wire rack to cool completely. Using a serrated knife, trim each to 4 1/4 by 12 inches.
  • Make the glaze: In a small saucepan, bring heavy cream just to a boil. Place dark chocolate in a bowl, and pour hot cream over chocolate; whisk until chocolate is melted and mixture is combined. Whisk in corn syrup. Strain through a fine mesh sieve into a clean bowl.
  • Place white chocolate in a medium heat-proof bowl set over a pan of simmering water. Whisk until chocolate is melted, and remove from heat. Let cool.
  • Using an offset spatula, spread dark chocolate glaze over one side of the flattest puff pastry strip, making sure to coat entire surface. Place white chocolate in a piping cone; pipe thin lines 3/4 inch apart across width of chocolate-coated strip. To create the distinctive flourish, gently drag the tip of a paring knife or a skewer lengthwise through both coatings, in lines perpendicular to the white chocolate lines. Begin at one of the short ends, and make each line 3/4 inch apart. Alternate the direction each time.
  • Place one of the unglazed puff pastry strips on a serving tray. Spread half the pastry cream over the top, leaving a 1/2-inch border all around. Top with remaining unglazed pastry strip; press down gently, and repeat with remaining pastry cream. Top with glazed pastry strip. Transfer to refrigerator, and chill 30 minutes uncovered. Using a long serrated knife, cut into six pieces, and serve.

NAPOLEONS



Napoleons image

Provided by Food Network

Time 4h50m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen puff pastry, thawed
Flour for rolling out pastry
2 cups heavy cream
1/2 cup milk
1/2 cup sugar
1 vanilla bean, slit lengthwise
9 egg yolks, at room temperature
Confectioner's sugar, to taste

Steps:

  • On a lightly floured surface roll out the pastry to 1/16-inch thick. Transfer pastry to a parchment-lined sheet pan and trim edges. With a fork prick surface all over and chill for 30 minutes. Pre-heat oven to 400 degrees. Cover pastry with a second piece of parchment paper and weight down with a second sheet pan. Bake pastry for 10 minutes. Remove top sheet pan and parchment and continue to bake for another 10 to 15 minutes or until golden brown. Transfer pastry to a cooling rack.
  • Make the filling: In a heavy saucepan combine the heavy cream, milk, and sugar. Using a knife scrape the seeds of the vanilla bean into the milk mixture and add the whole bean. Bring to a boil. Remove pan from heat and allow to steep for one hour. Discard the bean or reserve for another use.
  • Pre-heat the oven to 300 degrees. Whisk the yolks into the cooled milk mixture and strain through a fine sieve into a 9 x 13-inch baking dish. Place the dish in a larger roasting pan and add enough hot water to reach halfway up the side of the dish. Bake custard for 3/4 to 1 hour until a knife inserted in the center comes out clean. let cool; cover and chill for several hours or overnight. To assemble: Transfer pastry to a flat surface. Using a ruler measure out three 3 1/2 x 11-inch strips. With a serrated knife carefully cut the pastry using a gentle sawing motion. With a paring knife cut the custard into two 3 1/2 x 11-inch strips and cut each strip in half crosswise. With a long, wide offset spatula transfer a piece of custard onto a strip of pastry, covering half of it. Transfer a second piece of custard to fill the first layer. Top with a second strip of pastry, smooth side up, and repeat process. If necessary, smooth the sides of the napoleon with a knife so that they are stacked neatly.
  • Using a serrated knife carefully slice the napoleon into individual serving pieces. Sift confectioner's sugar over the napoleon to form a thick coating. Heat skewers on stovetop burner until red-hot and brand the sugar with cross hatch marks.
  • Recommended drink: 1993 Passito di Pantelleria, Nuova Agricoltura

NAPOLEONES



Napoleones image

Napoleones are what you need when you have a sweet tooth. Flaky puff pastries with creamy custardy filling with sugar glazing on top! We love it and without a doubt, you will too!

Provided by Mia

Categories     Dessert     Snack

Time 55m

Number Of Ingredients 7

2 rolls store-bought puff pastry
3 egg yolks
¼ cup sugar
1 tbsp cornstarch
300 grams or 1 1/4 cups warm fresh milk.
2 cups powdered sugar
3 tbsp fresh milk

Steps:

  • Preheat oven at 190°C or 374°F

MINIATURE ROQUEFORT NAPOLEONS



Miniature Roquefort Napoleons image

Categories     Milk/Cream     Mixer     Appetizer     Bake     Vegetarian     Blue Cheese     Cream Cheese     Walnut     Chill     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 64 napoleons

Number Of Ingredients 7

a 17 1/4-ounce package (2 sheets) frozen puff pastry, thawed
3/4 cup walnuts, chopped fine
6 ounces Roquefort at room temperature, mashed with a fork
4 ounces cream cheese, softened
1/4 cup heavy cream
1 teaspoon fresh lemon juice
white pepper to taste

Steps:

  • On a lightly floured surface, working with 1 half of the pastry at a time, roll out the pastry to form 16- by 12-inch rectangles and transfer each rectangle to a baking sheet. On 1 of the baking sheet draw 2 shallow crosswise lines with a blunt knife, dividing the sheet into thirds, and sprinkle the walnuts over two thirds of the pastry sheet. Cover each pastry sheet directly with the buttered bottom surface of another baking sheet to weight it. Bake the pastry sheets in a preheated 400°F.oven for 5 minutes, remove the baking sheet weights, and with a fork prick the pastry sheet all over. Return the baking sheet weights to the pastry sheets for 10 minutes more, and remove the baking sheet weights. Prick the pastry sheets again, switch the baking sheets in the oven so the pastry sheets bake evenly, and bake the pastry sheets for 7 to 10 minutes more, or until they are crisp and golden. While the pastry sheets are still warm, with a pastry wheel cut each sheet crosswise into sixteen 1-inch strips and cut the strips into sixths, making ninety-six 2-by 1-inch rectangles per sheet. The pastry rectangles may be made 1 day in advance and kept, covered with plastic wrap, on the baking sheets.
  • In a bowl with an electric mixer beat together the Roquefort, the cream cheese, the lemon juice, the white pepper, and salt to taste until the mixture is creamy and smooth. The filling may be made 2 days in advance and kept covered and chilled. Let the filling return to room temperature before spreading it.
  • Spread a thin layer of the filling on each of the rectangles without walnuts. To assemble each napoleon stack 2 Roquefort-topped layers and top them with a walnut topped layer.

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