Fresh Raspberry Napoleon

What was once old is new again!

This recipe was developed by Shaun Touchton who was the pastry chef at Mckendricks Steak House for many years. This raspberry napoleon is a very light dessert made of layers of baked puff pastry, white chocolate mousse and fresh raspberries. The flavor and the lightness of the pastry and rich white chocolate mousse along with sweetness of the fresh fruit makes for a magical and wonderful dessert. Working at Pano’s and Paul’s as the sous chef and pastry chef I learned to work with puff pastry. I understood that there were layers of butter and dough and when prepared properly the butter would heat up and create steam which would raise the dough.

1. Place two sheets of puff pastry on a cookie sheet lined with parchment paper. Brush the top with a mixture of one egg and two tablespoons of cream or milk. Be careful not to touch the sides of the pastry as this will prevent the dough from rising properly . Place a piece of parchment on top and then take another cookie sheet and place it on top. This will prevent the dough from rising to much.

2. Bake the pastry in a preheated 400 degree oven for 10 minutes. Turn the oven down and cook for another 20-30 minutes. Remove the top cookie sheet and bake for another 5 minutes to give the pastry a little color. Cool on a rack.

3. Make the white chocolate mousse.

4.  In a 2 quart sauce pot bring 4 ¾ cups of heavy whipping cream to a boil. Remove from the heat and add 1 ½ pounds of  chopped white chocolate. Stir until dissolved. Transfer to a bowl and refrigerate overnight.

5. Cut each pastry sheet in half. You will only need 3 halves. Save the other one in case one breaks.

6. With a warm spatula spread the mousse over the first layer and arrange the raspberries on top.

7. With a warm spatula spread more mousse on the next layer and then place this layer on the first layer.

8. Take the top layer and spread the icing over the top layer.

1 cup of powdered sugar

2 Tablespoons of milk

Heat mixture on low until sugar is dissolved. Cool slightly.

9. With a chocolate pastry bag line the icing with lines of chocolate.

10. With a skewer drag the lines crosswise to make this design.

11. Place this top on the other pastries and with a seradded knife cut the pastry in half.

12. Cut the pastry into individual portions.

13. You can also dust it with a little sifted powdered sugar.