1 Puff pastry sheet, docked and baked
(3 strips 4-in.x15-in.)
1 pint Pastry Cream (Crème Pâtissière)
1 quart Fresh strawberries, sliced
1 pint Crème Chantilly (Chantilly Cream)
Basic Sugar Glaze, as needed
1 ounce Dark chocolate, melted
Servings: 10
1. Allow the puff pastry to cool completely before assembling.
2. Place a strip of puff pastry on a cake cardboard for support. Pipe on a layer of Pastry Cream, leaving a clean margin of almost 1/2 inch (1.2 centimeters) on all four sides.
3. Top the cream with a layer of berries.
4. Spread on a thin layer of Crème Chantilly and top with a second layer of puff pastry. Repeat the procedure for the second layer of puff pastry and chill.
5. Prepare the Basic Sugar Glaze. Place the melted chocolate in a piping cone. When ready to glaze, place the third strip of puff on an icing rack, flat side up. Pour the Basic Sugar Glaze down the length of the pastry and spread evenly with a metal cake spatula. Allow the excess to drip over the sides.
6. Immediately pipe thin lines of chocolate across the glaze. use a toothpick to pull a spider web pattern in the glaze. Chill to set the glaze, then place the top in position on the napoleon.
(3 strips 4-in.x15-in.)
1 pint Pastry Cream (Crème Pâtissière)
1 quart Fresh strawberries, sliced
1 pint Crème Chantilly (Chantilly Cream)
Basic Sugar Glaze, as needed
1 ounce Dark chocolate, melted
Servings: 10
1. Allow the puff pastry to cool completely before assembling.
2. Place a strip of puff pastry on a cake cardboard for support. Pipe on a layer of Pastry Cream, leaving a clean margin of almost 1/2 inch (1.2 centimeters) on all four sides.
3. Top the cream with a layer of berries.
4. Spread on a thin layer of Crème Chantilly and top with a second layer of puff pastry. Repeat the procedure for the second layer of puff pastry and chill.
5. Prepare the Basic Sugar Glaze. Place the melted chocolate in a piping cone. When ready to glaze, place the third strip of puff on an icing rack, flat side up. Pour the Basic Sugar Glaze down the length of the pastry and spread evenly with a metal cake spatula. Allow the excess to drip over the sides.
6. Immediately pipe thin lines of chocolate across the glaze. use a toothpick to pull a spider web pattern in the glaze. Chill to set the glaze, then place the top in position on the napoleon.
