Fresh Fruit Napoleons with Whipped Cream Mar 24, 2004 4:57:04 GMT -6
Post by chief_cook2 on Mar 24, 2004 4:57:04 GMT -6
6 slices fresh thin sliced white bread, crusts removed
4 tablespoons unsalted butter, melted
1 tablespoon sugar
1 cup thinly sliced strawberries or other seasonal fruit
Sugar, to taste
2 teaspoons lemon juice, or to taste
3/4 cup chilled heavy cream, whipped
Praline Powder, recipe follows
Chocolate Sauce, recipe follows
Preheat oven 350 degrees F.
Roll out bread between two pieces of waxed paper very thin. Cut bread in half
in rectangles to yield 12 rectangles. Brush both sides with melted butter and
sprinkle with sugar. Transfer to parchment lined baking sheet. Bake in oven
for 15 minutes or until browned lightly. Remove from oven and let cool.
Toss strawberries with lemon juice and sugar.
Arrange 1 bread rectangle on each plate, top with whipped cream, praline
powder, and strawberries, cover with another rectangle, add some more cream,
praline powder, and strawberries, another bread rectangle and sprinkle with
confectioners' sugar. Serve with chocolate sauce.
Yield: 4 servings
3/4 cup sugar
Pinch cream of tartar
2 tablespoons water
1/2 cup blanched whole almonds
In a heavy saucepan bring to a boil the sugar with the cream of tartar and
water over moderately high heat, stirring and washing down any sugar crystals
clinging to the sides of the pan with a brush dipped in cold water. Cook the
syrup over high heat without stirring, swirling the pan until it is a light
caramel. Add the almonds, swirl the pan until the nuts are coated with the caramel,
and begin to make a popping sound. Pour the mixture onto an oiled marble
surface or jelly roll pan and let cool until it is hard. Transfer the praline to a
cutting board, chop it coarsely, and use a food processor or blender to
pulverize it in batches. Store the praline powder in an airtight container.
Yield: 1 cup
2 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/4 cup heavy cream
Place chocolate in medium bowl. In a small saucepan heat cream over medium
heat to scald, do not boil. Pour cream over chopped chocolate whisking until
Yield: 1/2 cup