Mad about Raspberry Napoléon

Raspberry Napoléon Uncovered

Ever since I’d seen the beautiful photograph of raspberry napoléon in Thomas Keller’s The French Laundry Cookbook, I’d always wondered what the contrasting textures would taste like. The only hurdle in my way was the puff pastry.

I’ve always wanted to give puff pastry a go, but never had the courage to do so. I’ve convinced myself that the butter blocks would just melt horribly in the warm weather over here and I’d end up with a thick block of dough with no layers whatsoever.

Raspberry Napoléon

So, when my parents presented us with store-bought puff pastry they’d carted all the way back from Melbourne (please don’t ask me how they did this without the pastry sheets defrosting on the flight), I knew right away what to do with them.

Raspberry Napoléon Plated

The resulting dessert was visually pleasing, but I didn’t like the texture of the store-bought pastry. Although the layers were present, I found the pastry a little too dry and flakey. Fortunately, the vanilla flecked pastry cream, which I’d also infused with orange zest, was lovely with the slightly tart raspberries. It looks like I’ll have to try making my own puff pastry!

5 Responses to “Mad about Raspberry Napoléon”

  1. Lynn Says:

    Oh yeah, you’ll get many many more layers and melt in your mouth texture if you make it yourself. This reminds me, i have yet to attempt to make a millefeuille in Singapore!

  2. Karen Says:

    Thanks for the incentive, Lynn. I think I’ll finally give it a try when I get back from KL. BTW, I love your photos on Flickr! :)

  3. Manggy Says:

    I have that fear too! But since you’re a more experienced baker (and probably have an instant read thermometer), you can take the temp in the middle and see once it hits 70, roll it out in 2 minutes and do the fold before returning it to the fridge. I hope you’re one day able to make it! Much, MUCH hotter here in Manila!

  4. Astrid Says:

    I’ve just discovered your website and love it! I’m simply leaving a comment here to say — in case you haven’t tried it yet — that given your level of baking skill, you will have no problem making puff pastry, but I mean none at all. Of course, if the weather in your part of the world doesn’t sabotage your work.

  5. Karen Says:

    Manggy: Thanks for the tip!

    Astrid: Thanks! I still haven’t got the nerve to try it here. Maybe I’ll try it first when we’re in Germany later this month. :o)

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