White Chocolate and Summer Berry Napoleons
Blackberries, strawberries, blueberries and raspberries are layered
with white chocolate cream and store-bought puff pastry for a
12 ounces good-quality white chocolate (such as
Lindt or Bakers),
1/2 cup whole milk
2 cups chilled whipping cream
1 teaspoon vanilla extract
1 17-ounce package frozen puff pastry (2 sheets), thawed
2 5- to 6-ounce baskets blackberries
2 8-ounce baskets strawberries, hulled, halved
2 6-ounce baskets blueberries
2 6-ounce baskets raspberries
Stir white chocolate in large bowl set over saucepan of barely
simmering water until melted and smooth. Remove from heat. Bring
milk to simmer in heavy medium saucepan. Whisk milk barely simmering
water until melted and smooth. Remove chocolate from heat. Bring
milk to simmer in heavy medium saucepan. Whisk milk into chocolate.
Let chocolate mixture cool until just beginning to thicken, stirring
occasionally, about 1 hour.
Using electric mixer, beat cream and vanilla in another large bowl
until medium-firm peaks form. Fold whipped cream into chocolate
mixture in 3 additions. Cover and refrigerate.
Preheat oven to 400°F. Line 17x11x1-inch baking sheet with parchment
paper. Roll out 1 pastry sheet on lightly floured surface to
15x12-inch rectangle. Cut crosswise into three 12x5-inch rectangles.
Repeat rolling and cutting with remaining pastry sheet to make six
12x5-inch pastry rectangles total. Transfer 2 pastry rectangles to
prepared baking sheet, spacing evenly. Cover remaining pastry
rectangles and chill.
Pierce pastry rectangles on baking sheet all over with fork. Top
with second piece of parchment. Place another 17x11x1-inch baking
sheet atop parchment to weigh down pastry rectangles as they cook.
Bake pastries until edges and bottoms are golden, about 10 minutes.
Remove baking sheet and parchment paper from atop pastries. Turn
pastries over. Continue baking uncovered until bottoms are golden,
about 5 minutes longer. Transfer pastries to rack; cool. Repeat
piercing and baking with remaining 4 pastry rectangles in 2 more
batches. (White chocolate cream and pad pastry rectangles can be
prepared 1 day ahead. Keep cream refrigerated. Store pastry
rectangles airtight at room temperature.)
Place 1 pastry rectangle on work surface. Spread 1 1/2 cups of
chocolate cream over pastry. Gently toss all berries in large bowl.
Arrange of berries in single layer over chocolate cream. Place
second pastry rectangle atop berries. Spread 1 cups of chocolate
cream atop second pastry rectangle. Top with of berries. Top with
third pastry rectangle. Repeat with remaining 3 pastry rectangles,
chocolate cream and berries to form second napoleon. (Can be made 4
hours ahead. Refrigerate.) Using serrated knife, cut each pastry
crosswise into 10 equal pieces. Sprinkle powdered sugar over each
Makes 20 Servings.